Page 71 - Handbook on Food Fortification in Kenya
P. 71
HOW TO ACHIEVE THE QA/QC OBJECTIVES:
Establishments shall develop, document and implement an internal
quality system, that should cover:
1) Premixes
Receipt of All premix/fortificants.
Movement of premix/fortificants to and from store (FEFO).
Dispatches made to the production.
Storage conditions of premix/fortificants.
2) Production Site
Compliance to the stipulated hygiene conditions.
Calibration of the equipment.
Inspection /verification of dosage.
Production log (Time and date of production, amount
of product produced, amount of premix used and
product/premix ratio and the name/officer responsible)
3) Flow diagrams, process steps
The sequence and interaction of all steps in the
operations.
Any outsourced processes and subcontracted work.
Where raw materials, ingredients and intermediate
products enter the flow.
Where reworking and recycling take place, and
Where end products, intermediate products, by-products
and waste are released or removed.
71 | FOOD FORTIFICATION HANDBOOK
