Cassava Processing Center
The factory should be located in an area that is free from environmental pollution and any industrial activities that can pose a serious threat to contaminating food. Areas subject to flooding should be avoided unless sufficient safeguards are provided. The site should be cleared ground from waste, either liquid or solid, can be removed effectively and away from sources of insects and rodents. It should have a good supply of potable water and, if required, electricity. An access road for bringing in raw materials and packaging, and sending out products, is usually essential.
The layout of processing area
Building, structure and condition of plant
Raw materials or ingredients should, where appropriate, be inspected and sorted before processing. Stocks of raw materials and ingredients should be subject to effective stock rotation.
Producers should as far as practicable implement measures to:
During raw material handling, storage and transport, procedures should be in place to:
Cleaning maintenance and personnel hygiene procedures should be in place to ensure that:
Equipment must be designed to dry, fry, cool or store food to achieve the required food temperature as rapidly as necessary in the interests of food safety and suitability, and to maintain them effectively.
Equipment is designed to allow temperatures to be monitored and controlled. Where necessary, equipment should have effective means of controlling and monitoring humidity, airflow, and other characteristics likely to have a detrimental effect on the safety and suitability of food.
These requirements will ensure that:
Facilities for personnel and personal hygiene
Such facilities should be suitably located and designated. Facilities for cleaning such as hoses should be provided for cleaning the washing trough, hydraulic press, hammer mill, dryer, steeping tanks, other equipment, and the floor. Taps should be installed at the tops of the washing trough and steeping tanks. Also outlets such as stoppers for easy draining at the top and base of each facility should be installed.
People who come directly or indirectly into contact with food will not be likely to contaminate food by:
Visitors to the food manufacturing, processing, or handling areas should, where appropriate, wear protective clothing and follow the other personal hygiene provisions in this section.
A changing room should be provided for staff to change into factory coats.The use of factory coats will minimize the introduction of undesirable micro-organisms from soil and dust carried on the clothing of staff when they report to work.
Drainage and waste disposal
drainage and waste disposal systems and facilities should be provided.
They should be designed and constructed to avoid any risk of contaminating
food or the potable water supply.
Adequate facilities should be provided for the storage of food, ingredients and non food chemicals (e.g, cleaning materials, lubricants, fuels).Where appropriate, food storage facilities should be designed and constructed to:
necessary, provide an environment which minimizes the deterioration
of food (e.g. by temperature and humidity control).
High quality cassava flour
Livestock feed industry
Livestock feed products
Starch in paper, etc.
Starch in food
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