Impact of small scale fermentation technology on food safety in ...

Table 3 (continued)
Step
(11) Addition <strong>of</strong>:
Hazards Control measures CCPs Critical limit Monitoring procedure Corrective actions
(a) Power flour (a) Contamination by power (a) Ensure hygienic Yes (a) Power flour and Observation Use another power
flour
quality <strong>of</strong> power flour
togwa <strong>of</strong> high
hygienic quality
flour and togwa
(b) Togwa (b) Contamination with acid- (b) Ensure the safety
(b) Absence <strong>of</strong>
resistant pathogens by togwa <strong>of</strong> previously prepared
disease upon
togwa
consumption <strong>of</strong>
togwa
(12) Fermentation (a) Growth and formation <strong>of</strong> (a) Rapid <strong>fermentation</strong> (a) Yes (a) Acid taste and (a) Observation (a) Discard the material
toxin by S. aureus
characteristic odour
within 24 h
(b) Survival <strong>of</strong> acid-tolerant (b) Minimize
pathogens
contamination with
acid tolerant pathogens
(see step 11) a
(b) No
(13) Serving Recontamination by hands, Wash hands and use Yes Washing with soap Observation Thorough reheating
utensils, environment
clean utensils
and thorough
rising with clean
water
a
As there is no critical control point in the subsequent steps which would ensure the killing <strong>of</strong> acid-tolerant pathogens surviving the <strong>fermentation</strong> step, the present process <strong>of</strong>
togwa preparation may lead to a high-risk product.
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Y. Motarjemi / International Journal <strong>of</strong> Food Microbiology 75 (2002) 213–229