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

Table 2
Application <strong>of</strong> the HACCP system to the preparation <strong>of</strong> uji in households
Step Hazards Control measures CCPs Critical limit Monitoring procedure Corrective actions
(1) Raw material (a) Mycotoxins (a) (a) Yes (a) (a) (a)
(i) Maize sorghum
millet
(c) Pathogens:
Bacillus cereus,
Salmonella, E. coli
(d) Physical: insects
and stones
(ii) Crystalline sugar Filth, dirt, insect,
glass
(i) Obtain assurance from
supplier <strong>of</strong> adequate preharvest
and post-harvest
handling <strong>of</strong> the grains
(ii) Store grains in dry
(and if possible cool) area,
limit storage time
(b) Agrochemicals (b) Obtain assurance from
supplier <strong>of</strong> adequate preharvest
and post-harvest
handling <strong>of</strong> grains
(c) Heat treatment, correct
<strong>fermentation</strong>
(b) No
(c) No
(i) No mouldiness,
good smell
(ii) Adequate time,
temperature, humidity
<strong>of</strong> storage area
(d) Manual cleaning (d) Yes (d) No visible insect
fragments or stones
Use clean sugar Yes No visible foreign
matter
(i) Observation,
smelling
(ii) Time keeping
(measurement <strong>of</strong>
temperature or
humidity if possible)
(i) Discard the raw
material and change
supplier
(ii) Utilise the raw
material as quickly
as possible, when
temperature and
humidity are not
appropriate for storage
(d) Observation (d) Re-clean
Observation Clean the sugar
(e.g. sieve) and if
cleaning is not
possible, discard
the sugar
218
Y. Motarjemi / International Journal <strong>of</strong> Food Microbiology 75 (2002) 213–229