Glossary and Abbreviations - Unido

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How to use this manual The information contained in this Technology Manual is intended to serve three purposes: 1. It is a resource for trainers who work with small-scale root crop and tuber processing entrepreneurs at Pilot Centres established under the UNIDO Post-Harvest and Small Scale Food Processing Technologies Programme 2. It is a reference manual to assist entrepreneurs to continue to improve the technical aspects of their businesses after training. 3. It is a reference manual that outlines practices and procedures for the production of safe, high quality root crop and tuber-based products and for development of Good Hygienic Practices (GHP) and Good Manufacturing Practices (GMP) programmes that will serve as the foundation for the preparation of a Hazard Analysis and Critical Control Point (HACCP) system. Where appropriate, there are worked examples of calculations to assist entrepreneurs to develop their skills, particularly in production planning. Throughout the text there are also checklists of important points to enable processors to assess their present quality and food safety practices. This will assist the processors and producers to identify where production, processing, hygiene and food safety improvements are needed. 5
Contents Page Preface How to use this manual Contents 1 Introduction to Root Crops and Tubers Processing and Products Checklist 1 2 Production Facilities The site The building Roofs and ceilings Walls, windows and doors Floors Services Lighting and Power Water supply and Sanitation Checklist 2 3 Production Planning Raw Materials Packaging Equipment Staff Record keeping Checklist 3 4 Products and Production Methods Fried products Dried chips Flours Fermented cassava/Gari Dry fermentation Wet fermentation Gari Mandazi Sweet potato jam Checklist 4 5 Equipment Bagging equipment Maintenance Blanchers Boiling pans and pasteurizers Bottle coolers Bottle washers Chippers/Slicers Cyclone separators Deep fat fryers Diesel engines Dicers Dryers Gas burners/cylinders/regulators 3 5 6 9 11 13 13 13 14 14 15 15 15 15 18 19 21 23 23 24 27 29 31 31 33 35 36 36 37 38 39 40 43 45 48 50 50 50 51 52 52 52 53 54 55 55 57 6
Page 1 and 2: UNIDO TECHNOLOGY MANUAL Small-scale
Page 3 and 4: Copyright © 2004 by the United Nat
Page 5: Hand in hand with good manufacturin
Page 10 and 11: 1 Introduction Root crops and tuber
Page 12: Checklist 1 Can you answer these qu
Page 15 and 16: educing the likelihood of accidents
Page 17 and 18: contamination at the UNBS, Makerere
Page 19 and 20: Checklist 2 Can you answer these qu
Page 21 and 22: Fig. 3.1. Monthly sales chart Sales
Page 23 and 24: Worked example 3: Calculating the y
Page 25 and 26: It is preferable wherever possible,
Page 27 and 28: Table 3.3. Basic rules for hygiene,
Page 29 and 30: Table 3.4. Types of records for a s
Page 32 and 33: 4 Products and Production Methods T
Page 34 and 35: Dried chips Drying preserves root c
Page 36 and 37: Flours Root crop flours are made by
Page 38 and 39: Wet fermentation The process uses a
Page 40 and 41: Mandazi This is a fried product mad
Page 42 and 43: Table 4.9. Process for sweet potato
Page 44: Checklist 4 Can you answer these qu
Page 47 and 48: Packing tables None None After use
Page 49 and 50: Bagging equipment Flours are filled
Page 51 and 52: Worked example 7: Fill weight adjus
Page 53 and 54: Bottle/jar washers The time consumi
Page 55 and 56: Diesel engines The engines are wate
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dryers cannot be used at night. To
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Heat sealers These machines simulta
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The following details of maintenanc
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is repeated several times and the c
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Table 5.6. Checking for faults in m
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Presses Manual presses are used to
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Maintenance Fitting a new needle: 1
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Scales Small scales (0-2kg) have be
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6 Quality Assurance All root crop a
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Processing, packaging and storage V
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Checklist 6 Can you answer the foll
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In summary the registration of a mi
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This is also a complex area, which
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Annex A: Sources of further informa
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References and further reading Root
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Websites related to quality assuran
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Glossary and Abbreviations - Unido

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