World Food Programme Maize Milling: Good Manufacturing Practice and HACCP Principles. A Handbook for Millers in Partnership with the U.N. World Food Programme Draft December 2005Contents Introduction 2. Principles of GMP and HACC! 2.1 Good Manufacturing Practice (GMP) 2.2. Food Safety and Hazard Analysis Critical Control Point (HACCP) 2.3 Benefits of GMP and HACCP compliance 3. Process Stages for the Manufacture of Maize meal 3.1 Raw Material Selection 3.2 Process Stages in the Production of Maize Meal 3.3 Odour and Visual Inspection 3.4 Cleaning Maize 3.5 Conditioning Maize 3.6 Degerming Maize 3.7 Fat Rancidity and Maize Meal Shelflife 3.8 Losses in Nutrients during Milling 3.9 Nutritional Disorders resulting trom Microm 3.10 Sctting levels of Micronutrients 3.11 Fortification at the mill 3.12 Sampling and Analysis of Fortified Meals triemt Deficiencies 4. The application of GMP to the Maize Mill 4.1 Commitment to quality management 4.2 Auditing Manufacturing and Quality in the Mill, 4.3 Audit for Good Manufacturing Practice The application of HACCP to the Maize Mill The HACCP plan Getting Started Applying the Seven HACCP princip! Points Concerning the HACCP Audit Summary and Recommendations 6, Example Production Records and Verification, 6.1 Production Records 6.2 Standard Operating Procedures and Job Descriptions 63. Verification of the HACCP system 6.4 Wall Posters 7. Quality control for maize meal production 7.1 Quality Indicators 7.2 Moisture 73 Protein 7.4 Aflatoxins 7.5. Microbiological Quality of the Finished Product, 16 Particle Size 7.7 Measuring Levels of Fortificants 7X8 Shelflife of Vitamin Premixes 7.9. Shelflife of Maize Meal 7.10 Roles for auditors and superintendent companies APPENDICES, Page No 25 25 25 25 25 25 25 25 26 26 26APPENDICES 1. Food Safety and the Codex Alimentarius Commission 2. Typical low diagram for Maize Meal by Roller Milling 3. Typical flow diagram for Maize meal by Hammer Milling 4. (a) Best estimates of shelflife of maize meal at 35°C (b) Best estimates of shelflife of maize meal at 20-25°C 5. Example for calculating the efficiency of a mixer to produce a homogeneous mix, 6. Examples of iron distribution at different CV% 7. Good Manufacturing Practice Compliance Check List, 8. Flow diagram for the production of maize meal fom farm to consumption showing. GMP and HACCP Control Points 9. Typical risks requiring critical control during maize milling and fortification 10, Process Control Documents 11, Posters promoting GMP/ACCP Page No 28 30 3 32 33 4B 36 37 sl 38 601. INTRODUCTION ‘The World Food Programme plays a major role in providing food supplies during emergencies ‘caused by civil unrest or natural disaster, and in post-emergency development. Wherever possible WEP prefers to work with local food processors to mect the demands of its food pipeline. Since WEP is committed to ensuring that foods reaching its target beneficiaries are of consistent hhigh quality, there is a requirement that all foods are manufactured according to the hygiene and food safety guidelines given by the FAO/WHO Codex Alimentarius (see Appendix 1). Codex Alimentarius guidelines are _ often prosented in generalised terms for use by all processors, but this document summarises the key issues of food manufacturing and control required. by WEP for processors of maize meals, Under the Codex guidelines, the quality management and food safety aspects of maize meal processing ‘must be conducted with the daily application and operation of the principles of: * Good Manufacturing Practice (GMP) and * Food Safety through Hazard Analysis Critical Control Point (HACCP) This handbook is therefore directed at millers wishing to become partners in supplying maize ‘meal in unfortified and fortified form into WFP's food pipeline, The principles of GMP and. HACCP will be presented in relation to typical conditions for milling maize by either roller milling or hammer milling. Working check lists and daily record shecis arc presented for application by senior management at factory level Prospective suppliers of maize meal to WFP programmes should be able to demonstrate the application of GMP and HACCP practices within their mills This ig not a handbook on milling practice, and technologies will only be discussed in relation to their importance for either GMP ot HACCP. Maize Meals Maize meals are important components of the WEP food basket. They are the staple food of many WEP food beneficiaries including children, juveniles and adults, Maize meals are the primary products from the milling of yellow or white maize grain, Depending on circumstances WFP may require meals of different nutritional and shelf life specifications ranging from wholegrain meals to refined sifted meals. The specifications may roquire the meals to be fortified with vitamins and minerals, but wherever possible itis desirable that WEP specifications match those of local commercial standards The term ‘fortified refers to the addition of vitamins and minerals (micronurients) to maize meal that are designed to compensate for low levels of these nutrients in the diet. They are added alter the grain has been milled to a meal In addition to the guidelines presented in this handbook, it is recommended that all processors of maize meal obtain full copies of the Codex rocommendations that are listed in Appendix 1 GMP/HACCP has encouraged all food processors to adopt the policy of "prevention is better than cure", and more importantly for business, the prevention of problems maintains recognition as a preferred supplier, or equally, one's name out of the columns of the local newspaper. Acknowledgements The author acknowledges the support of WEP colleagues in the Procurement, Logisties, and Nutrition and Insurance Departments in the preparation of this handbook. The contents are guidelines to the maize milling industry and do not imply formal policy status within WEP. Recommendations may change with experience Feedback from the milling sector to these guidelines is most welcome. John Wood Food Technology Consultant to WEP Hawkhurst, England. Email: jfvood@waitrose.comSECTION 2 PRINCIPLES OF GMP AND HACCP 2.1 Good Manufacturing Practice (GMP) GMP is a collection of generally recognised procedures and practices that together provide a code stating what is acceptable and what is not acceptable in the food industry. GMP is to enable the production of safe and wholesome food through well-controlled processing operations, GMP should be applied throughout the whole production and supply chain and covers © hygienic design of buildings and the ‘working environment food handling facilities and equipment pest prevention and control protecting the staff - health and safety protecting the product and consumer personnel hygiene, training, © storage, packaging and transportation © quality management - records, ‘traceability, testing and inspection While GMP sets the overall background to the factory site and facilities for hygienic food production, issues of food safety are more clearly defined under the principles and practices of a Hazard Analysis Critical Control Point (HACCP) plan, ‘The application of the twin concepts of GMP and HACCP are being increasingly demanded in ‘many countries. GMP is now part of South ‘African guidelines to food processors while HACCP is a legal requirement. Since South African guidelines and legislation often become the basis for food legislation by other countries within the Affica region, they are developed below into a practical framework for manufacturers of maize meal, They are equally applicable to cereal milling in Asia or elsewhere. It should be noted that countries where GMP/HACCP are mandatory will not accept imports unless the exporting country processor has similar HACCP compliance, 2.2. Food Safety and Hazard Analysis Critical Control Point (HACCP) Food safety is an essential quality component of maize milling, since it is possible to produce maize meal with optimum nutritional quality, but with undesirable microbiological or other contamination that will harm the consumer Populations most at risk from food borne diseases nants include those that are typically ‘on the care of others; the very young, the elderly and the immune compromised. Many of the groups targeted by WEP fall within this category. Food safety is the responsibility of the processor, and thus WEP requires partner processors to be accountable both for producing a safe product and. for reducing the level of hazards in the food supply pipeline. HACCP js an analytical science-based tool that has revolutionised food safety. It is an approach that can be modified and adapted to virtually any food industry to increase assurance that a product is safe from harmful contaminants, whether they are biological, chemical or physical. HACCP provides a plan for the prevention, control and mitigation of problems, and the benefits of preventing illness and death outweigh the costs of implementing and maintaining the HACCP systems, Food safety can be defined as “assurance that food will not eause harm to the consumer when it is prepared and or eaten according to its intended usc”. This definition introduces three basic concepts - assurance, harm and intended food Assurance Evidence that what is necessary for food safety has been carefully consideved and carried out, This can only be done through an in-depth analysis of the manufacturing precess from — raw materials to the finished product. The ‘purpose is to identify risks and define the control measures to minimise ther. This is the key to HACCP, Harm ‘The difference between deterioration Which is not prejudicial to health, and contamination that can be dangerous and should be considered seriously. 6Intended An understanding of how product Use mishandling between production and consumption can make a product unsuitable for its intended use, and determination of the means for overcoming mishandling For many years the food industry used end- product-testing as the means to quality cheek its products, In contrast, HACCP is designed to censure correct operation of the process. If the process is right, the product will be right. The concept of HACCP was developed from the need to provide 100% food safety for astronauts, where an incident of food poisoning could be fatal, and a multi-million dollar project aborted. The concept has been adapted for the benefit of all consumers for the prevention of contamination of food by all hazards, not just those of microbiological ori HACCP is now mandatory for seafood, meat, poultry and fruit juice within the USA. In the European Union HACCP applies to every food establishment from comer pizza shop, sandwich bar or restaurant to major meat processing, dairy, food canning plant, bakery, grain or feed mill, South Africa has recently introduced mandatory HACCP for the food industry and the concept is, being examined in many countries for improving food safety. Kenya has included HACCP for grain milling within its food legislation for several years. Malawi has draft HACCP legislation and ‘no doubt it will soon become the norm for trading food commodities across country borders within the region. From WFP"s perspective, it would be inappropriate for millers in one country to be working to different quality standards than competitors in a neighbouring country where GMP/HACCP was not mandatory. Price, quality and production environment are all components ofa fair tender exercise. HACCP has been codified into seven basic principles that must be adapted and applied to any food processing operation, GMP is less formalised, but for simplicity, the components of GMP have been allocated into seven elements that encompass and typify best practice. ‘The seven HACCP principles and seven GMP elements are presented in Table 1. In some situations there is a natural overlap between the clements and principles of GMP and HACCP, and for mills that have embraced the ISO programme the documentary requirements of GMP/HACCP will come as no surprise The practical applications of GMP and HACCP for maize meal manufacture are developed in Sections 4 and 5, but these must be set against an understanding of the technologies for processing, maize meal as summarised in the next section, Section 3 2.3. Benefits of GMP and HACCI Compliance Modern food control is heavily based on documentary proof that all is as it should be. Although some would argue thet this is not necessary, the evidence has been that the application of GMP and HACCP has resulted in improved performance by almost all processors Benefits have included cost saving and greater profitability, better use of processing equipment, A reduction in machinery down time, improved staff | management relationships, and fewer complaints from clients or authorities.Table 1. Summary Components of GMP and HACCP Elements of Good Manufacturing Practice Principles of HACCP (Quality assurance) The best manufacturing environment and practices for the production of the desired product, ‘Evaluating risks in a food production process. The system is built around seven basic principles summarised below. T. Hygienic design of buildings and the working environment T, Conduct hazard analysis to identify biological, chemical or physical hazards associated with raw materials or the process. 7, Food handling equipment and deign of the process. Processing conditions for the product being processed, 7, Wdentify Critical Control Pots (CCPs): Le. steps that must be taken within the process to destroy food pathogens, or remove identified physical or chemical hazards, 3. Pest provention and coniral around the production site and within the buildings. | 4 Protecting the staff - health and safety ina | food production environment 5. Protecting the product and the consumer - Personnel hygiene, Cleaning procedures, HACCP. Staff understand their responsibilities for maintaining product safety at all stages from raw material intake {0 consumption. ©. Storage, packaging and transportation To ‘ensure product reaches the distributor in ideal condition, 7. Quality management including records, traceability, testing and inspection. 3, Establish Critical Limits for removing the hazard, e.g. times and temperatures for processing @, Establish Monitoring Procedures eg. for ‘measuring times of processing. 5. Establish Corrective Action if a eritical Innit has been exceeded. e.g, staff have authority to stop the process. 6. Establish Record Keeping Procedures that documents the processing conditions for every bateh, 7, Establish verification procedures to confirm that the HACCP system is working e.g. by checking the accuracy of the processing instrumentation,3. PROCESS STAGES FOR THE MILLING OF MAIZE 3.1 Raw Material Selection As process raw materials, cereal grains are stable to storage as long as they are kept at suitable low moisture contents, free from attack by insects and ‘ther pests. They must be of sound commercial quality. 3.2 Process Stages in the Production of Maize Meal The steps in the production of maize meal can be summarised as: Roller milln Hammer miling © Odour and © Odour and visual inspection visual of grain at inspection of delivery. grain at © Grain storage delivery © Cleaning / de- Grain storage stoning © Cleaning / de- © Conditioning stoning © 4 De-germing + De-germing © Roller Milling Hammer © Sifting and Milling aspiration © 4 Fortification © Fortification Bagging © Bagging. Roller mills are designed to separate the grain into its main anatomical fractions (germ, bran and endosperm) to produce refined (sifted) flours of different extraction rates (the quantity of meal yielded from a quantity of grain expressed as a percentage of the total grain Hammer mills are designed to produce a whole grain meal (100% extraction rate) except in certain countries, cg. Uganda where the grain ‘may undergo partial bran and germ r coffee friction de-huller before bammer milling, ‘These steps are illustrated in Appendix 2 for roller milling. The milling conditions for hammer milling maize are illustrated in Appendix 3 3.3 Odour and Visual Inspection All grains for milling into maize meal must be of good quality. Poor odour and signs of visual contamination are the first warnings that a consignment is contaminated. While physical contaminants can be removed by conventional cleaning, microbial or chemical contaminants make the grain unacceptable as a food commodity. Grains subject to microbiological or chemical contamination cannot be used as feed for livestock. 34 Cleaning Grains Commercial supplies of cereals such as maize are invariably contaminated to various degrees with field and silo debris including straw, dust, sand, ‘broken grains, other seeds, metal, stones, paper, string ete. These contaminants must be removed ‘before further processing. High levels of broken grains can cause problems in the cleaning operation, and are likely to contain high levels of rancid fats, These should be removed before milling commences. 35 Conditioning Grains Conditioning is the addition of a small quantity of water to maize before milling to raise the moisture content of the grain to approximately 16%, Water addition is followed by a resting period of about 8 hours during which time the moisture is absorbed into the outer layers of the grain, Roller Milling, conditioning is necessary to, improve the separation of the germ and bran from the endosperm, Much of the water added at conditioning is removed in the germ and bran fractions or by evaporative loss in the mil. The moisture content in commercial market maize meal is often approximately 14%, Where WEP require a Jong shel life product, the desired maize meal may be specified at a lower moisture content. Some mills may operate a two stage conditioning process. Not all added water remains in the flour or the bran and germ. Free water in the mill can be a cause for microbial grown and product contamination as indicated in Appendix 9 Water used for conditioning must be chlorinated, potable drinking water. Hammer milled maize should not be conditioned prior to milling,3.6 De-germing Grains Maize grain contains approximately 4-4.5% of fat ‘compared with only 2.5% in wheat grain. Maize ‘grains are living seeds and have the capability to induce many biochemical changes if cell damage ‘occurs, as happens during milling, and the ‘moisture and temperature conditions are suitable for stimulating changes catalysed by grain ‘enzymes or fungi. The detrimental changes are predominantly in the fat fraction of the germ Hence the requirement to mechanically separate the germ from the endosperm. 3.7 Fat rancidity and Maize meal Shelfife It is fat rancidity that often determines the shelflife or palatability of maize meal. Rancidity ccan give an unacceptable acid / soapy / metallic or bitter taste to a product. Since these reactions can be accelerated by temperature and moisture, the product should be stored as cool as possible, and ‘the moisture content of the meal well controlled. Hammer milled maize meal of 100% extraction rate should have a maximum moisture content of 13%, and that of refined maize meal of low fat content a maximum moisture content of 14%, Shelf life is a function of fat content, moisture content and temperature. Indicative shelf life of maize meals of different fat contents and moisture contents stored at 20°C and 3S°C are given in Appendix 4 (a) and (b) .. Maize meals stored at lower temperatures will have longer shelf lives. Maize meals manufactured under low humidity and of low moisture contents will absorb atmospheric moisture and increase in moisture content during storage. Although Appendices 4 (a) and (b) indicate shelf lives of meal at different fat levels, the conventional products are either straight run (whole grain meal) of high fat content (approx. 4%) or de-germed sifted meals of low fat content (1.5%). 3.8 Losses in Nutrients During Milling Most of the important vitamins and minerals in ‘maize are found in the germ and the bran fractions. The separation of the bran and germ to yield a refined endosperm of low fat content, soft ‘cating quality and long shelflife comes at the ‘expense of the loss of the micronutrients. Table | illustrates typical losses when milling maize The milling of maize to produce a long shelf life, low fat meal will therefore result in the removal of $0- 80% of the vitamins and minerals present in the whole grain, Maize bran and germ are commonly used as stock feeds. In some countries the separated germ is processed for the removal of oil and the de-oiled germ used as stock feed, ‘The nutritional implication on populations consuming refined maize meal can be significant if the maize meal forms a high component of the diet, as is often the case for WEP beneficiaries. Hence there is @ nutritional requirement to replace these separated micronutrients and also incrcase their availability in the diet through the adding back of purified minerals and vitamins. This step is known as micronutrient fortification, Table 1 Influence of milling on the vitamin and mineral content of maize Vitara Whole | Dehulled | Degermed (mg/kg) maize Vitamin A [6 2 7 Thiamine (BD [7 aa, 1 Bibotiavin PO OT at (a2) Niacin 162 aD 3m Pyridoxine 5.4 34 19) Bo, ‘Vitis EO : 7 on oz or Oars [00s oort ‘Minerale ‘Caleium 30 eT TES Phosphors [3,100 [2,500 | 800 my) Zine meee | 21.0 Ti a Tron mgke [23.5 19.7 108 Ref: Bauernfeind JC and DeRitter F (1991) Cereal Grain products in Nuttient Addition to Foods. Bauemfeind JC and Lachance PA (Eds). Food and ‘Nutrition Press. Trumbull CT, 39 Nutritional disorders resulting from lack of vitamins and minerals (micronutrients) WEP has an established policy on the fortification of foodstuffs as a means of addressing the health implications of micronutrient deficiencies as summarised in Table 2. Micronutrients are essential components of WEP’s programmes to alleviate malnutrition and in the management of 10AIDS through support to the immune system of sufferers. For WEP, the purpose of fortification is. therefore to add those vitamins and minerals that are recognised to be deficient in the dicts of WFP target beneficiaries. Table 2. Symptoms of _ micronutrient deficiencies that are often addressed through flour fortification ‘Symptoms of deficiency Skin disease and nervous system failure causing muscle weakness and reduced mental function. Folic Acid | Neural tube defects in babies bora 1 folic acid deficient mothers Tron ‘Anaemia ~ tiredness associated with lack of iron to carry oxygen in the blood Vitamin A) Night blindness Iodine deficiency is usually addressed through the fortification of sall, Vitamin A deficiency is also addressed through the fortification of cooking oil, and in some countries the fortification of sugar For a detailed account of vitamin and mineral deficiency problems see the WFP Manual on Nutrition, 3.10 Setting levels of micronutrients The fortification of flours, meals and other food products is normally guided by the food legislation of individual countries. There are no internationally agreed levels at which vitamins or minerals should be added, since these are often determined through assessments of typical dicts of a population. This docs add complications to a WEP fortification programme if several countries in a region are promoting fortification and each fone has different fortification levels within its food legislation, The problem isnot insurmountable, it just needs to be well managed. in close consultation with the manufacturers of the vitamin /mineral blends, commonly known as “pre-mixes”. Premix suppliers There are several companies around the world that prepare blends of vitamins and minerals, but WEP has determined that all premixes for use in flour fortification programmes must be obtained from two appointed manufacturers. These are DSM (formerly Roche) and BASF/Fortitech. This list may change with time, The contact, addresses of these suppliers can be obtained from WEP. The levels of vitamin and mineral inclusion levels in WFP flours / meals are recommended by the WFP Strategy and Policy Division, Rome, and are stated in the product specifications within the tender / contract documents. Millers should be aware of the legislation concerning fortification in their own country, but a nuititional emergency may necessitate increased fortification that must be agreed with the national Ministry of Health etc. This will be established ‘between WEP and the relevant Ministry. Any mill that proposes to blend its own premix from individual ingredients should be strongly discouraged from doing so. They would also be in breach of any WFP contract for the fortification of flour or meal. 3.11 _ Fortification at the Mill 3.11.1 Principles The practice of fortification requires the blending. of a small quantity of concentrated micronutrient premix with a large volume of flour or meal. A. typical level of premix addition could be 200 grams of premix in 1000 kg of flour or a ratio of 1 ppart of premix in 5000 parts of product. If one of the vitamins in the premix is included at say only 5 gram in 200 of the premix, the ratio of the vitamin to the flour would be I part in 200,000. If this is the required distribution of the vitamin in the flour, it is not surprising that there is often wide variation in the levels of vitamins or inerals found in fortified flours. ‘This variation ccan cause problems of interpretation of results {rom samples analysed in the laboratory which are then compared with the specification, ot against legislative limits. The most common method of fortification in large mills is t0 continuously feed the premix slowly into a controlled flow of flour or meal using a small Archimedian screw (dosing feeder) (Fig 1). The flour is flowing at say 5 ton per hour and the npremix is metered (or dosed) as 1000 grams per hour. The two must then be mixed together to ensure the preparation of an homogencous mix. To be effective, both the flour flow and the premix flow must be carefully calibrated and controlled, and the mixing system must ensure rapid agitation and effective blending. This is not always achieved, and mills may need guidance fiom specialists to ensure that their fortification systems are operating correctly. It is recommended that after the premix dosing point, the flour/premix blend is mixed in an in- line paddle type or similar mixer conveyor to censure that a good distribution of the premix in the carrier meal is obtained. The reversal of mixing blades to promote back mixing may also be advisable, Visits to numerous mills where fortification has been adopted has confirmed that few have post- dosing blending and even less have mado measurements of the efficiency of th fortification systems to homogeneously distribute the micronutrients within the meal. Alternatively, small scale fortification can be achieved by blending fixed quantities of flour and premix in a ribbon mixer in say $00 kg or 1000 kg bi Fig t. Simple vitamin /mineral premix feeder in a maize roller mill WFP's main concern is the over-fortification of flours and meals. Whereas excess intake of water soluble B group vitemins like thiamine, niacin and riboflavin do not cause a problem because they are easily removed from the body, the fat soluble vitamin A accumulate in the body, and high levels can cause toxicity. High levels of minerals such as iron or zine can also cause nutritional complications. 3.11.2 Flow properties of Micronutrient Premixes Under environmental conditions of high relative humidity vitamin / mineral premixes absorb moisture from the atmosphere (i.e, they are hygroscopic). The increase on moisture causes the fine particles of the premix to lose their flow characteristics, and may ‘bridge’ inside the feeder hopper. This lack of flow can be countered by sieving the premix to break up lumps, including, agitator paddles inside the feeder hopper, fitting vibrators to the feeder unit or by pre-diluting the premix with maize meal. All options may be roquired under difficult circumstances. If the premix is diluted with maize meal, this should be done by blending in a suitably sized ribbon mixer, and be as uniform as possible to maintain the desired homogeneity of distribution in the final meal Tho designs of continuous fortification systems and ribbon mixers are illustrated in Figs.2 and 3 . Feeder ' controllers Mixing conveyor Weigher Tostorageand | bagging 3.11.3 Determining levels of micronutrient distribution in maize meals The means for determining the homogencity of distribution of a premix in a flour or meal is Known as measuring the Coefficient of Variation or CV. ‘The details of the sampling, analysis and calculation are given in Appendix 5. It is not necessary to measure the distribution of all the vitamins and minerals added to the meal, but 10 R‘measure one as a proxy indicator. The ‘micronutrient chosen is usually iron. Since iron is naturally present in maize or wheat the level of fortification is equal to the total present in the final meal minus the level in the unfortified meal. Fig 3. Horizontal batch mixer for small scale fortification of maize meal While the methodology for measuring a micronutrient distribution can be defined it is important to also provide working guidelines for ‘the desired homogeneity if iron (for example) in ‘the product. Although several millers in the Southern Africa region have supplied fortified maize meal to WEP, none have data to confirm the effectiveness of distribution of micro- nutrients. It is probable that the level of variability is very wide in some cases. The relationship between CV and homogeneity of distribution of a micronutrient (for example iron) {in a meal is illustrated in the following scrics of graphs for CVs of 20.3%, 9.9% and 5.9% (Appendix 6 (a)0) The graphs illustrate typical variations around a mean of approximately 13.5 mgykg when presented as samples in time series, and as the frequency of iron concentrations around the mean value. The graphical data can also be expressed in more statistical terminology (Table 3). All systems produce @ product with a similar mean value (13.5-13.9 mg/kg) but the variability around the mean (when expressed in terms of the standard deviation) gives a measure of the probability of iron levels within meal of a particular CV. At a CY of 20.7%, there is a probability that the iron levels from any single sampling could range from 5.2 to 22.3 mykg. for a target mean of 13.8 mg/kg. For a CV of 5.8% the range would be 11.1 to 15.9 mgike, Table3_ Range of iron distribution in a product in relation to CV% CV | Mean [SD [Mean] Mean=7- | Mean =] Range for [ime | img! | 18D | 28D 38D, total key [key | cmpyke) | (mgike) | tmgrke) | population ¥ PHI5% | PIM! Pe66% DoT piss [ass [tos- PRI-195 [32-223 | weer 16.6 mean ve [iss [Tas [i2s-Pii2- 99-179 [29% oF 152 | 165 mean 3a [as [ow [i2t- [it9- | ia-189 [= lor 43 [ast mean ‘SD = Slandard Deviation from the mean * P= Statistical probability that a sample ftom the population will be within this range, BFor an HACCP/GMP programme itis important. 0 agree working CV for the mills supplying When calculating the CV for the selected micronutrient in the final product it is important to recognise that this represents the total variability of the system including: the variability in the flow of maize meal, the variability in the dosing feeder, ‘© the variability in the post-dosing mixing system ‘¢ the variability in the distribution of iron in the premix ‘© the variability in the accuracy of the analysis for the micronutrient, ‘The first three are likely to be the main components accounting for high CV in the final product, 3.11.4 Implications of mineral or vitamin distribution efficiency for tender specifications or legislative limits. ‘The data in Appendix 6 and Table 3 illustrate the impact that the mechanical efficiencies of Vitaminmineral dosing feeders and their associated after-dosing mixing systems can have ‘on the distribution of a micronutrient in a fortified product. In addition there is likely to be variation in the levels of mineral or vitamin in the grain that is being fortified. Therefore, any measurement of fortification levels must account for that which is naturally present in the milled product before fortification is done. ‘+ For straight run (100%) whole grain products, ‘this will be the level in the whole grain, ‘+ For refined / sifted products, this will be the level in the refined flour/meal. As \indicated in Fig, the removal of the bran and germ may result in the removal of up to 80% of the natural vitamin/mineral level being measured. To add further to the complications there are questions to be addressed conceming the micronutrient to be chosen as the most suitable commercial indicator of homogeneity of distribution of the added micronutrient and also the method of analysis that should be used. ‘maice meal to WEPs pipelines. The fortification level for maize meal as given in standard WEP contracts is indicated below in Table 4. On one hand there is the relatively easy objective of adding 200grams per ton, while on ‘the other the objective of ensuring that each kg contains 35 mg of iron is more difficult to achieve. The laboratory is also commissioned with finding this 35mg or its equivalent when finally using a $ gram sample for extraction and assay. Table 4, Typical fortification levels for maize meal Vitamin/ mineral] Quantity per kg maize meal (as added) Vitamin A 2083 RE Vitamin BT 2.19 mg (hiamine) Vitamin BZ 17mg Giboftavin) ‘Vitamin BS 3.13 me (pyridoxine) Niacin 73mg Folic Acid 1.43 mg Tron 35 mg Zinc 1S my (Added ax Roche/DSM Premix No IS 353 at 200gram per metric ton) From a blending operation perspective, it should bo easier to distribute 35 mg of iron through Ikg of the product, than 1.43 mg of folic acid, A sampling exercise to confirm effective distribution of iron will give a better homogeneity of distribution than for folic acid, ‘At the present time, iron is the indicator of choice for WFP products and the recommended method of analysis is by atomic absorption spectrometry. Zine could also be a suitable indicator. Vitamin A is the only component of the premix that does not occur naturally in grain but it is expensive to assay. 3.1.5 Interpretation of results ‘The tender document for a WFP maize meal contract may include a specification similar to that below in Table 5 4Table 5. Product: Fortified "Special" white ‘maize meal, fit for human consumption. Nutrient [Specification | Basis ‘Moisture | 13.5% max_ Protein % (Nx 6.25) __| Dry matter ‘Crude fibre [1.2% max Dry matter Fat (ether [1.3-3.0%max | Dry matter extract) Granulation [90% to pass through a 1.4 mm sieve To be sound fair and merchantable, free from abnormal smeil and live pests, of a colour proper for this product. Shelf life must be a minimum 3 ‘months subject to proper transport and storage. Product fortification specifications as above in Table 4 Comments For WFP's logistical distribution system, shelf life is a key issue, For a number of logistical reasons the organisation may stipulate a produet shelf life that is longer than a standard product, or longer than a mill would commercially risk under the environmental temperature/humidity conditions under which it is to be consumed, The tender will indicate the destination country for the product. It is recommended that the miller checks or requests conformation of the temperature / humidity Jenvironment under which their product will be stored, While the environment of the producer country may give an expected product shelflife of X months, that of the recipient country may be Y. ‘The miller's signature to the contract on shelflife of the product implies that he has made a professional judgement on the quality of the product that he is proposing to provide to WFP. ‘There is some debate concerning the validity of including a protein figure in the specification, since maize, unlike wheat is not traded on this basis. The levels for fat and to some extent fibre give the miller a fair degree of latitude in terms of the final extraction rate that he may choose in the mill. The underlying element for this is expected shelflife (see also Section 3.7 ) While there are options for the miller concerning, the degree of refinement of the meal, the fortificant levels are currently stated as absolutes to which many millers are signing up to without question, This is an area in need of clarification because of the known manufacturing variables of micronutrient fortification. 3.16 Effet of storage on vitamins and minerals in maize meal Most minerals are non-reactive during the storage of maize meal. Iron can be a catalyst for fat rancidity, but in the form included in WFP remixes (ferrous fumarate), the iron docs not readily promote chemical reactions with fat. The B complex vitamins tend to be stable but vitamin ‘can be lost if products are stored directly in the sun, Most losses occur during cooking. 3.12 Sampling and Analysis of Fortified Meals Sampling Grab samples for the evaluation of fortificants in maize meal will give inconclusive results of the adequacy of fortification levels in a consignment. Appropriate representative sampling using multiple incremental samples that are combined, ixed and sub-divided must be used for this procedure. A typical sampling protocol is given below (Table 6) Table 6: Typical sampling protocol for fortified maize meals Total number of bagr | Number of bags to be in consignment sampled." Upto 10 Every unit 11-100 10 TO1-400 Square Fool 1000 Square root (32) 10,000" Square root (100) 20,000 Square root (142) 100,000 Square root (317) * Incremental samples to be bulked, mixed and divided to obtain the laboratory sample Methods of An sis ‘The analysis of vitamins and minerals can be a costly exercise and requires specialist equipment, ‘Most vitamins are measured using High Pressure Liquid Chromatography (HPLC), Minerals are 1smeasured using Atomic Absorption Spectrometry (AAS). Most good food laboratories will have AAS systems even if they are unable to perform vitamin assay. Note that good analysis associated with po sampling and sample preparation is a waste of money, In summary: ‘© Fortification adds essential micronutrients into the diet ‘© Levels of micronutrient inclusion will vary with the efficiency of the dosing and blending system, ‘* Determination of fortification levels will depend on the accuracy of the sampling and method of analysis. ‘© Product acceptability will depend on the interpretation of fortification levels for target indicator minerals or vitamins as minimum, ‘maximum or range levels. 16SECTION 4 THE APPLICATION OF GMP TO THE MAIZE MILL 4.1 Commitment to Quality Management Maize meals require the same level of quality ‘management as any other high value food product. To ensure that this happens there must be a commitment by management and staff that the product is consistently produced to specification, with minimal risks to human health This requires a review of the premises, the processes and the personnel involved at the production site, All are potential sources of product contamination, 42 Auditing Manufacturing and Quality in the Mill The level of compliance of a food processing or milling system to guideline principles can be most effectively judged by means of an ‘audit’. The definition of auditing is “ A. systematic and independent examination to determine whether ‘manufacturing/quality activities and related resulls comply with planned arrangements and whether these arrangements are implemented effectively and are suitable to achieve desired objectives”, The purpose of a quality management audit is 10 check that: © there is a system in place, © the system is up to date and is working * the system is providing effective control ‘There are three types of audit; First Party Audits — where a manufacturer will conduct an audit on his own operation (first stage). Essentially the purpose of this handbook. Second Party Audit — where a company will ccarty out an audit on operators who supply to his business. (what WAP will do at your mill) ‘Third Party Audit — where an independent body cr client assesses the business. This may be for certification purposes. All three audits will form part of a good quality ‘management activity within the mill 4.3 Audit for Good Manufacturing Practice The format of the GMP audit for 2 maize mill follows the format of the seven elements outlined in Section 2 and re-stated below in Table 6. These have been developed into a detailed check list for auditing mill compliance to GMP (see Appendix 7), This check list should be used in conjunction with the detailed layout drawing of the mill and its environment, It is recommended that the GMP audit check list is photocopied and used for the full physical inspection of the mill premises. The inspection should be conducted by senior management, and made with an open and critical mind ‘The compliance requirements may initially appear daunting, but any good mill should be able to meet these requirements with only few revisions ‘to existing structures and equipment. A. good factory environment and planned production practices are the starting points for ensuring good food safety control through GMP / HACCP. Table6 Elements of Good Manufacturing Practice The best manufacturing environment and practices for the production of the desired product 1) Hygienic design of buildings and the working environment 2) Food handling equipment and design of the process. Processing conditions for the product being processed. 3) Pest prevention and control around the production site and within the buildings. 4) Protecting the staff - health and safety in a food production environment 5) Protecting the product and the consumer - Personnel hygiene, Cleaning procedures, HACCP. Sta understand their responsibilities for maintaining product safety at all stages from raw material intake to consumption. 6) Storage, packaging and transportation to ensure product reaches the distributor in ideal ”condition, 7) Quality management including records, traceability, testing and inspection. First check out your factory facilities. Note what is not up to recommendations and plan to upgrade. Remember that good equipment in a bad building or environment can be a recipe for failure ‘* The Audit form (Appendix 7) is to enable areas of GMP compliance or non-compliance to be easily identified ‘* Its recommended that a detailed floor plan of the mill is prepared for use with the audit ccheck list, on which the areas for upgrading ‘can be marked. Once the factory has been audited for GMP ‘compliance, then the issues of food safety through HACCP can be addressed. It is difficult to approach HACCP without first conducting a GMP evaluation. Managers will know the strengths and weaknesses of their production operations. The application of GMP/HACCP will give a structure to reviewing strengths and removing weaknesses by addressing those issues that are a potential risk to the consumer and ultimately to the business. 18SECTION 5 THE APPLICATION OF HACCP TO THE MAIZE MILLING PROCESS Sa ‘The HACCP Plan HACCP is all about risk management of hazards of biological, chemical or physical origin associated with the factory, its raw materials, ‘inputs, processes, storage and transportation. The development of any HACCP plan to prevent and control these hazards must start with the seven principles. These principles are the building blocks of the plan but they must be worked into ‘the most important component of the plan, which is the Flow Diagram, On this diagram are marked. the hazards, the Critical Control Points (CCPs) and critical limits, Once these have been identified the appropriate monitoring and record keeping systems can be established and corrective actions defined, 5.2 Getting Started For a mill to implement HACCP it is imperative that the Person who is leading the HACCP team hhas an understanding of the concept and receives full commitment from the mill management. ‘Commitment includes financial support in terms ‘of both time and money. The team needs to be aware of the range of potential hazards associated with the products being manufactured and documentation needs to be kept “live” and up to date, A chart illustrating the stages in setting up a HACCP system is given in Fig 4. 5.3 Applying the Seven HACCP Principles Principle 1 Conduct a Hazard Analysis Bring together a team of people who fully understand the milling process. The expertise within the team should cover all aspects from the purchase of maize to the final product and include ‘engineers, production managers and laboratory staff The history of the mill machinery should be collated, indicating how it works and identifying its maintenance schedules and whether it can be temperamental. Include a description of the maize meals, their specifications and their intended use, by specific consumer groups if applicable. Flow Diagram of the Production Process The first requirement is to produce a detailed layout drawing of every stage in the process in the form of a flow diagram, It is preferable to use the same detailed diagram developed for the GMP audit, It should be as large and as detailed as possible. The diagram given in Appendix 3 illustrates a typical but simplified flow diagram for roller milled maize meal. A flow diagram for hammer milling is given in Appendix 4. Those flow diagrams can be used as starting points for the examination of any mill processing maize ‘meal, but must be developed into a fully readable working plan that is specific to the mill and open ‘0 inspection and update. Hazards may be microbiological, chemical or physical in nature, and examination of the Flow Diagram quickly reveals that almost every stage in the milling of maize meal has some etitical element that could affect the overall quality of the product or cause it to fail to reach the desired specification. Many of these can be controlled by Good Manufacturing Practice at what may be described as general “Good Manufacturing Points (GMPs)". In contrast an HACCP CRITICAL CONTROL POINT (CCP) is a point in a food process where there is a high probability that improper control may cause, allow or contribute to a hazard, (biological, chemical or physical) or to filth in the final meal or to decomposition ofthe final meal. Both HACCP Critical Control Points and those of GMP are illustrated in Appendix 8 and described in Appendix 9 for a typical mill The style of flow diagram is for the mill to determine. Those given in Appendices 3,4 and 8 are illustrative only. Every mill ig different in its layout even if the machinery and conditions of milling are similar. The risks and hazards associated with buildings and the environment often become apparent through the GMP audit. In contrast the HACCP audit is clearly focused on the quality of the raw materials, the conditions of their processing and the influence that staff may have as potential 9cartiers of microbiological hazards on the food safety aspects of the product. Caution ‘While the obvious points of risk in a mill are well Known, the conduet of the HACCP audit must include inspection of the places where “no one dares to go except in a breakdown” because of the problems of access. ‘These can include elevator boots in below ground concrete pits, overhead discharge assemblies, and air filter systems in inaccessible places. Such places can be the breeding ground fo undesirable microbiological, insect and other contaminants triggered by moisture condensation and should receive special attention, It is recommended that all CPs are clearly ‘market on the mill equipment as a reminder of the need for vigilance and quality inspection. Principle 2 ~ Determine CCPs. The broad experience of the multidisciplinary team will be required to identify CCPs. As well as an understanding of the microbiological / biological, chemical and physical hazards that are associated with the milling process they need to be able to evaluate what is the risk and how severe an associated problem would be. In some mills the largest risk of product contamination would be through the failure of an ‘old machine. The replacement of the machine would remove the tisk and the hazard associated with it In other mills the largest risk may be the hygiene status of the stall. This risk could be considerably reduced through staff training, the provision of adequate toilet and washing facilities and posters giving strict instructions to wash hands before centering the mill process areas, Principle 3 - Establishing Critical Limits and Target levels The team has to make sure that information regarding each CCP has been collected so that attainable Critical Limits can be established to ‘manufacture a safe product. The question to ask is “Has enough information regarding the hazard associated with each CCP been collected?” Principle 4 Monitoring CCPs ‘The team should establish how each CCP will be monitored: information such as what equipment is available for these purposes and how rapid a response can be obtained should be taken into consideration, Rapid methods of inspection are required not microbiological tests, e.g. temperature and moisture measurements, evaluation of CVs for selected micronutrients. Principle $ Corrective Actions Ifthe process is scen to be moving out of control, 4 rapid response to bring it back under control will be required. A. defined system including detailed work instructions should be in place should the process be seen to move out of control Operatives with responsibility for the day to day monitoring of the CCP should have received adequate training in applying corrective actions, so that they can react without wasting valuable time, Principle 6 Establish Documentation A comprehensive HACCP manual should be maintained linking procedures. and work instructions to corresponding records. This will demonstrate a “live” system is in place at the mil. Record form objective evidence that the HACCP system is in place and is working. Improving documentation is often seem as the down side of making product and environmental improvements under GMP/HACCP. It is understandable for millers to state that “ we have bboen doing this job for the last 20 years without a problem so why do we need to change now?” However it is equally important to accept that the changing trends in world trade are to facilitate the movement of goods across borders without the need for sampling and inspection. This can only ‘occur when all parties adopt common policies and practices as encompassed under GMP/HACCP. Documentation is the critical evidence that you are in control of the milling process and the product for sale to the client. In this case to WEP. Principle 7 Verification Procedures such as additional tests or audits should be used to verify that the system is working and that the product mects with the 20‘customers’ specification, ‘The system should be reviewed on a regular basis and not left on the shelf to collect dust. Verification includes the routine certification and calibration of testing ‘equipment such as Inframatic analysers, moisture ‘ovens, and under GMP the check calibration of all weighing systems, 5.4 Points Concerning The HACCP Audit ‘The function of the HACCP audit is ensure that all CCPs have been identified, are being ‘monitored appropriately and that corrective action is in place to be acted upon by the trained person responsible for monitoring specific CCPs should the need arise. Finally that everyone working in the mill understands their specific role in the system. ‘When conducting your in-house First Party Audit or if a Third Party Audit (e.g. by WFP) is to be ‘made on the mill, the following points should be considered: An external audit will be planned for a The assessor must become familiar with the written HACCP system, * The audit will follow a checklist covering three parts: a) the area of the business to be visited b) the Observations during the audit including any identification of non- compliance and supporting evidence c) Identification of audit trails and arcas for checking e.g frequency of samples taken for analysis, training records, © The auditor will need to ask operative ‘questions, observe what the operatives actually do and check their actions against work instructions, * Document trails will be required, © Audits will compare written procedures and work instructions with what is being carried out by the workforce, © Auditors will identify if there is corroborative evidence of any non conformitics, and evidence of non- compliance. i.c. if the system has been breached. ‘It is not the responsibility of the assessor 10 advise on corrective actions to address any non-conformances that have been identified, This is the responsibility of the mill Quality management team, © The auditors observations must be written down in a clear and concise manner and reported to management, The benefits of auditing a system are that the manufacturer and the customer have confidence in the system and the product. Weaknesses in the system will be identified before they become failures, Verification of the system is a way to maintain and improve the system, The definition of verification is: “ The set of procedures other than those used during. monitoring that are designed to establish whether the ILACCP plan has been completed and is effective”. In summary a documented HACCP plan should include a comprehensive description of the product and its intended use, any specification — either legislative or from the customer. Also a list, of potential hazards and identification of CCPs. Procedures to be followed by workers at all CPs, specifications of the criteria for control, details of monitoring and corrective actions to be taken and. by whom. Records should be checked to ascertain that the system is working. Evidence ‘that review of the systems are carried out should also be sought. ‘Auditing isa tool that ean be used to verify that a HACCP plan is in place and working efficiently. The technique should help you to identify where the system is failing so that corrective action can be taken before product is lost. Auditing also helps to keep the system up to date, Evidence of auditing will demonstrate that the system meets with IACCP requirements for both internal audits as well as for customers 8. Summary and Recommendations: The principles and practice of HACCP can be summarised as follows: © HACCP is a rational approach to the control of microbiological, chemical and physical hazards in food production, © It does not depend on end-product testing ( either microbiological or other. 21it makes use of raw material assurance and process control to prevent food hazards from endangering the consumer. ‘© All stages of production and distribution are considered, ‘+ TIACCP must be adequately resources with the provision of management support, especially time. ‘+ HACCP must be developed “in house” and not bought in. (ke do not just copy this document and call it an HACCP plan, ‘* HACCP must be properly documented, ‘© HACCP should make life easier Good HACCP plans are simple in design and ‘easy to use, Only measure and record what is necessary, though initially this may be more ‘than you think! 2Fig 4 CHART FOR THE CREATION OF A HACCP SYSTEM. |B “Appolut HACCP rears ——_* Define ta et group {Describe Production] Process (Flow Diagram) conditions onsite OK? Hazard Analysis Describe Production Stages * Define corrective Determine CCP + ¥ Define limits for CCP L____t Monitor CCPS Define procedures, plant sections. Define responsibilities Risks Limits Actions Control Limit decision List CCPs Interal audit Job checking ‘Customer audit Documentation OK? Verity Document auditand J auality reports OK? Tetivate Performed by General Manager Q manager Head miller Customer Q manager Head mille Other employees Head mille Q manager Head miller Q manager Head miller Q manager Head mille Q manager Head miller Qmanager Head miller Customer General manager Q manager Head miller Q manager Head miller General manager, ‘Q manager Q managerSECTION 6 RECORDS AND VERIFIC) EXAMPLE PRODUCTION ION 1 Production Records ‘The completion and retention of production records are essential for the implementation of GMP and the HACCP plan, They provide the ‘means for tracking every batch should a problem be reported by the recipient of the finished product, It is also confirmation to WEP that the ‘manufacturer is making every effort to control the milling process and to maintain product quality to specification. In more legal terminology it is "demonstrating due diligence" and will be valuable evidence to put forward in any case of nogligence being claimed by WFP or other Production revord sheets have been drafted as guidelines for the minimum information needed to confirm that the maize milling process is under control. Employees responsible for the key tasks should have the authority to report a problem, and if necessary stop the process until management responds to resolve the problem. This is far better than allowing problem to go unnoticed duc to lack of delegated responsibility Example record sheets are given in Appendix 10 © Maize meal shift produetion * Process control 62 Standard Operating Procedures and Job Descriptions Under a good GMP programme, all standard ‘operating procedures should be in written form and staff should have a job description in writing. ‘The responsibilities of the employee should be described in relation to the processes listed in the low Diagram. It is valuable to prepare an organogram of who thas responsibilities for what within the GMP/HACCP plan, These can be linked to the document trail (production / quality record sheets) that summarise the control procedures during ‘cach shift / day’s production 6.3 Verification of the HAC P system The value of an HACCP plan can be undermined by lack of accuracy of process control instruments, inappropriate or inaccurate methods of analysis, or unsuitable sampling procedures, For the maize miller, the most important calibration checks must be in relation to moisture control Internal factory laboratories and external laboratories providing an analytical service to processors. must also have their methods evaluated cither by the national standards reference laboratory, or by another independent laboratory. 64. Wall Posters An effective way of promoting good quality management to staff is through the use of simple posters in conjunction with a staff’ training programme of what GMP/HACCP is all about, It is surprising how fow mills have any posters that remind staff that they are working in a food factory. Posters are a constant reminder for vigilanee in terms of personal hygiene, product protection and staff protection, Examples of posters are given in Appendix 11, These international signs can be obtained from poster suppliers in most countries and can be propared in English and the local language if necessary. ay7. QUALITY CONTROL OF MAIZE MEAL PRODUCTION 7A Quality Indicators This handbook has emphasised the need for good factory and process management to ensure that every production run of maize meal is processed under the same conditions, and hazards have been reduced to a minimum, are under control or eliminated, ‘The supporting evidence that all has bbeen done must come from the results of laboratory analysis. For the maize milling process the important laboratory indicators arc: Moisture, fat and fibre Affatoxin in maize and maize meal Microbiological quality of the maize meal Levels of micronutrients in maize meal Product particle size profile ‘The methods of analysis used within the factory will probably be limited to moisture content, fat and fibre using an Inframatic type of rapid analyser, but whatever methods are used they ‘must be calibrated and checked against standard methods 7.2 Moisture ‘The moisture content of maize will depend on their method/ time of harvest. Fungal growth in maize can be promoted if the moisture content is, above 13.5%. The standard method for moisture ‘measurement is overnight (12 hours) oven drying at 105°C to constant weight. In the production areas, electronic moisture meters can be used to check the moisture content of incoming raw ‘materials or product after extrusion, roasting or grinding, but these instruments must be checked against standard methods on a three monthly basis, for the grains or products under test. 73° Protein Maize meal is often purchased against a specification for protein level though the protein contents of maize does not vary widely from consignment to consignment and has no functional properties as do the proteins in wheat. 74 Aflatoxins ‘The analysis for aflatoxins must be conducted in certified laboratories. ‘The method is complex roquiring sophisticated equipment. A standard method must be used 7.8 Microbiological quality of the finished product Microbiological analysis confirms that the product has not been contaminated through poorly loaned equipment or from human or animal sources. Levels of bacteria above those set in the specification could cause product rejection, an immediate inspection of the process, and a cancellation of orders until the source of the problem was identified, 7.6 Particle size Coarse textured product will require longer to cook and give a coarse mouthfeel to the product. Parlicle size specifications should be measured within the mill to confirm that rollersisifters! hammer mill screens are working correctly and. sereens are not punctured. Ideally all. final product should be sieved to ensure that the particle size specification is being met. 7.7 Measuring the level of fortificant. The composition of the micronutrient premix has been set by WEP, and must be obtained from designated suppliers. On no account should any attempt be made to independently prepare this premix. These must be well blended to ensure a homogencous product. The method for checking good homogeneity of distribution of the premix is given in Appendix 5, 11 is not necessary to measure the levels of all the micronutrients added to maize meal, Iron is normally measured as the indicator clement. Atomic absorption spectrometry is the standard method for the determination of iron, Since iron is naturally present in maize, samples should be taken to represent the unfortified maizemeal and fortified product. ‘The difference between the two represents the addition level in the premix. Standard method: 2s7.8 — Shelflife of vitamin premixes ‘The shelf life of the premix is usually stated by the supplier to be 9 months, with an additional statement on the carton that it should not be stored above 25°C. It is important that premixes are stored in as cool and dry conditions as possible if vitamin potency is 10 be maintained, Mineral potency does not change with time or ‘environmental storage temperature, 7.9 Shelf life of Maize Meals The common indicators of change in the fat fraction with time are froe fatty acids. High levels of fatty acids at the point of manufacture indicate the use of un-cleaned grains that contain high levels of dusty and broken grains. The shelf life of ‘maize meal is dependent on moisture content, fat content (extraction rate) and temperature. Best estimates of the shelf life of maizo meal of different extraction rates and stored at 25°C and 35°C are given in Appendix 6. Maize meal with poor palatability should be checked for free fatty acids to confirm that this is the cause of product refusal. Oxidised fats also give poor palatability and levels of oxidation products should also be checked. 7.10 Roles For Auditors And Superintendent Companies For WFP's operations the _ superintendent ‘company is appointed to conduct the practical checks on bag weights, tally counts, visual inspection of commodities and where appropriate collect samples for analysis, For processed foods such as maize meal it is ‘essential that the manufacturer has full control of the quality of the final product. While WFP may set the specifications for the product, it is the miller that will determine whether the product reaches these specifications. In many circumstances the superintendent's role ‘may also be that of quality managers for the ‘examination of finished products, mainly because ‘many processors do not have’ laboratories to conduct microbiological or chemical analyses of their products. However, there may be a role for selected superintendents to provide HACCP training if the organisation is externally qualified. to sodo, The superintendent company must have the capability 10: 1, Store samples under cool storage prior to analysis 2. Undertake accurate sampling, laboratory analysis and rapid reporting. 3. Operate a full tracking system for samples. 4, Provide interpretation of analytical regulis on product quality and shelf life 5. Provide evidence of association with national or international accreditation organisations (e.g ISO) for HACCP IGMP. 6 Develop links 10 external or other reference laboratories for accreditation of analytical skills and facilities through ring tests, The superintendent company must be registered as an acceptable provider of superintendent Under present practice it is the responsibility of the Superintendent to take samples of product for analysis, Waiting for results can take days of not weeks while milled product is retained in the mill warehouse. This is undesirable since milled ‘product should be loaded and moved as quickly as possible. Under the concept of HACCP the process is checked through internal and third party audit, and product quality will be certified by the miller, ‘though random samples will be taken for secondary quality assurance purposes. 26APPENDICES 12, Food Safety and the Codex Alimentarius Commission 13, Typical flow diagram for Maize Meal by Roller Milling 14, Typical Now diagram for Maize meal by Hammer Milling 15, (a) Best estimates of shelflife of maize meal at 35°C (b) Best estimates of shelflife of maize meal at 20-25°C 16, Example for calculating the efficiency of a mixer to produce a homogeneous mix. 17. Examples of iron distribution at different cv%. 18, Good Manufacturing Practice Compliance Check List 19, Flow diagram for the production of maize ‘meal from farm to consumption showing GMP and HACCP Control Points 20. Typical risks requiring critical control during ‘maize milling and fortification 21, Process Control Documents 22, Posters promoting GMP/HACCP 7APPENDIX 1 FOOD SAFETY AND CODEX ALIMENTARIUS COMMISSION ‘The Codex Alimentarius Commission (CAC) was established by FAO in 1961 with the objective of establishing international standards to facilitate food and agricultural trade, FAO recognized the importance of food safety as an essential component of quality, and in 1962 the World Health Organization joined with FAO to form the joint FAO/WHO Food Standards Programme, with the CAC as its executive organ. The CAC is inlergovernmental and open to all members of FAO and WHO. Codex standards, codes of practice and guidelines are developed by expert committees. ‘They are recommendations to governments, but it is up to individual governments to decide whether or not to use them, ‘The formal framework for the use of Codex by governments is through the World Trade Organization Agreements including: ‘© SPS Agreement: Agreement on the application of Sanitary and Phytosanitary Measures ‘* TB Agreement: Agreement on the Technical Barriers to Trade (other agreements on food quality). Codex standards reflect the nature of problems in the international trade in foods including; Mistabelling Non-adherence 10 good manufacturing practice (especially failure to adhere to the requirements for high-risk canned foods. © Filth in foods reflecting —unhygicnic + Presence of pesticides © Chemical toxicology - chemical additives and residues Microbiological risks have yet to be fully quantified, and recommendstions are more general and aimed at preventing human health problems. The FAO Food Quality and Standards Service provided technical advice and assistance on food inspection, sampling and analysis and overall food control to governments and the food industry. Specifically FAO provided technical assistance to ‘member countries in: developing national food control strategies; up-dating food control laws and regulations; © developing food control policies and procedures assessing management and organisational roquirements for establishing effective food control programmes; * recommending laboratory and other equipment, facilities, and resource needs including personnel and budgetary requirements; * providing laboratory methods and improving. laboratory practices; © establishing performance requirements and quality control programmes; * developing inspection, investigative procedures; + developing co-operative industry assistance and developmental programmes; © establishing consumer programmes; assisting in developing the management and developmental guidelines for specialised food control programmes such as those needed to manage food control related to problems associated with foodborne disease outbreaks (euch as the cholera outbreak in Latin America); and industrial accidents resulting in toxic materials spills or exposure (such as Chernoby)); © strengthening national Codex Contact points and national Codex Coordinating Committees sampling and education FAO. is prepared to provide the necessary technical assistance related to food quality and safety in close collaboration with the World Trade Organisation, and with countries willing to share their experience and resources, Recommended Codex Guidelines 1, Codex Alimentarius Recommended International Code of Practice General Principles of Food Hygiene (CACIRCP 1 - 1969, Rev 3- 1997, Amended, (1999). This document includes ‘guidelines for the application of Hazard Analysis 28and Critical Control Point (HACCP) ‘System for food manufacturing processes, 2.Codex Alimentarius Supplement to Vol. 1B General Requirements (Food Hygiene) 1997a, Rome 2"ed.Code of Sound Manufacturing Practices 3. Codex Alimentarius Code of Sound ‘Manufacturing Practices 2»parzeyy seq pe 09) ons. 1a | sauna) | | 9, do, Tie op wr o[yoId aunystou pue amjexoduio | ONTTTIN AATION Ad NOLLDGOUA TVA IZIVW WO WVAOVIG MOA TVOTAAL - 7 XIGNAddVayy Od Toso I parzeyy seq pe 09) cx Xx pod} usunNUODTT XX 4] sists sg ay seusieHT 2, oo Tie op wr o[yoId aunystou pue amjexoduio | ONTTTIN AAWINVH Ad C991GOAd TVAW AZIVI AOA WVAOVIG MOTA TVOIGAL —-€ XIGNadaVze SL TR xg [eout 710 ST amuius Suses0u) 2,87-07 LV IVAN IZIVIN AO (Susu) ‘GAN ATIHS AO SALVLVWILSS LSA 88 ory a [Pay 2209, SEH omus Bupse9.901 Sb eA (®) » xIqNadavSL snxg jeu az STA O.S€ LV IVAIN 3ZIVIA dO (suu0 A). ‘SAV ATAHS AO SALVLVIALLSA LSA "58 erry a, [ray ate SE A HOLA TOW 7 snuRuS ‘uyseasou ST 001 orn axa oy ozs0 SL (@ + XIQNadaVre -mo]9g paysOM S| uoReINE[RD aydurexs ou, up st Iqouen sso) 3 ayp s2mol auLL “(o4) WORELIEA Jo waLa14}909 agp ouiuUD Pp 01 woRE|MOje> jeorjeulayreU oy parsatqns S| CEP OU, 598 cco ist vl TLE € ere aT Ose. £98 9 6E Toe TOE an Ose 9 rst eae azqou By Pour sequin ajduieg, “popuouiuuosas st Adoasosjoods uondiosqe syuioye (9) uost 104 2yesno9e.9q Pinoys stsKjeue Jo powou ay, -Mo}9q 2Iqe) 94} UL ave synso4 o[duIEX sishtpun ojdures Jo synsas py sasn ajdurexo asoM SUL “paseais9p aq [IM AUALAMLOZDIUK parsop9s ou Ur AUEqELIEA ‘ut Jo Tusuamnseout ay} Jo Koeinaoe 43 tare a10 89] duies 19MaY J] OPLEPETERTSTICOTLI HUI S'S'C pouoquina seq wos sates F90] axe Yonpoud yo uo} w dn oyeus soup By SZ x seq gp 109 a[dutexa x04 suotmpuos Sui8%eq jeutioU sapun yonposd Jo tor ou 30 aanewasoidas 0q pinoys sojduies | ou] siséqeue 20 Kroyexoqe| 243 0} Wamp puss pur sun RUiAeq ay OV STEGDSIP 1H se uiaysKs BuntUT aq) uO soqdures ayexedas sy A[syounxomdde aye], “€ ‘su yensn uf 40] xtur pte ounnos jeus0U ay 0; SuIpOd9e sHLoIpo.sUL OM PY °Z ‘uout ajdutexe 40) suosnquaistp sneauaBowoy saumnbas youu pamsvaut oq oF waumMU e 199s KS “| “IVAN AZIVIN NI SLNARLLANOWSIN AO NOLLAANILSIG SAOANADOWOH V JONGOAd OL WATATA ‘ONISO HLM YAXIN SMONNIINOD YO WAXIN HOLA V dO ANALOG SHL DNILVTAITVO Yd FWVXA $ XIGNaddvse (01 sonpoud popu By / Bur g'9¢ = onpoud jeu Bu ype GL + S91 = pou zoe posgagy wa 9g (or any) ByPuig L| = wUHd a7 Us 9430 | Sxy@ur 91 01 wajeabo 94) (05 0 dn spots pur By 07 wEHSZ He PopPE COs P= AD paremaye), WoO = xx TA OCT URE ERIS = 9, o| Sone Oye -/ TE Pap = wo prepuwis | c soquiny ojduies 7 a ver = _{FTIS-s's0cs1 Weekes] sco oy ge sos Jo Auge a 50 ANON PSEA ros ommog Dig MBA Jo WaIDI]}90; Jo wonEIMA[EE a[durEx4“Appendix 6 (a) Example of iron distribution at CV 20.7% Variability in iron at CV 20.7% Appendix 6 (b) Frequency distribution of iron (CV 20.7%) Frequency Gharttariton (Gv 20.78) Reeett interval img/kg? 36Appendix 6 (©) Example of iron distribution at CV 9.6% Example iron (CV 9.6%) ron mg! ka BRS eR RS Sample no Appendix 6 (4) Frequency distribution of iron (CV 9.6%) Frquency Table Iron at CV 9.6% Nosampes evs Sam ple interval tron (mg/k9) 37Appendix 6(¢) Example of iron distribution at CV 5.8% Iron content at CV 5.8%, zB S & & Appendix 6 (f) Frequency distribution of iron (CV 5.8%) Frequency distribution at CV 5.8% Nosamples Tio #494 10.9 44 920 191 141 18.4 18.1 17.1 18 @ to8 tot tot to 12 to 43 to 4 to 45 to 46 to 77 to 78 to 79 ‘Sample interval (mg/kg)aR eIOTS MPO pute Sussonoud ‘oflexos jetinyeu Mes 10} seaue ayeredas, ‘Seaue Tunpuey pooy wow Syeredas oq yshar (pioe SunGgAS Due s9}eM Po[LIs!p) sfeLssyeM payeroosse Jo OFBI04S 0] somqony pur “O19 SfoTUD YeL Hop 4oy SUoNeYS BUIBIOYD Kane TWNWGINT ‘worse ised oseasDap oF HuIpying wow Ken pared0| sduiv] wunspos 01194 a9 Pinoys Bu nq apisin twowrejaBon yBnox pue Kiouiyaeut io “ysiqqnu woyy 2ayj 2q pinoys Kioy>ey au pumoze sosiuu2ig, AyLiOWNe [wa] ayr hq PaxoudAe SUIDTEKS OTHE THA 3 pur amas jo dussodsyp 103 aiqejseae aq isnuu sonTOe THSUeay UT sFAApONT wo s[HuDyeU 30j PuP See 94 20Y Papraord 94 ISM 1 aSeas wonpoid woryuonsnposg | Beso) ‘SHORWRAAT [OUOTTEU PUP HOTEISSyUT sad pur Buipooy jo seare wo REMY SeTsnpa Bue WOH oT NOLLYOOTONIGTING aoudaieD aD. way dW. 28y% Uo MoUIUZOD PEE MONDY, YsiA xoq aup ysEUE yWEL|GTOD Jou aLe NOK J] YO, HEME UEY|dOD JY “gL yA couEy du SASSIIOUd NOILIAGOAd ANV INAWAINDA ‘SONITTIA AO NOISAG DINAIDAH dIKD “1 |WIN, zou a[quayidde you Jy “2uop aq o1 spoou Joy op9q 35H] 9949 oH a.a;UIO i xIandaavoF TuORPUOS HappIOM ayes ap quUS OF ‘PoUbay> Put Ps ioae 01 payjoniues aumesaduiay wuarque wonreumuen 18 jearueryaout pue [eIMEN, ,0P=) BIEN num sou (ony auala wouedinbo [ue sjisuayn yo Furueofo o[qeyyene Aiddns sayem o¢qeiod pros pu 1011 ‘PayeUr ALES] 94, (PpIn OTA 1AUE SHU BIEN aIqEION FnySea PUBY PUN ULIMISRFMUPGT IO} Past oq ISAUT jem oTgHIOA WaTy Won IMPORT SaLTTIOVA souedaIoD AIS way dW. SVAUV NOLLONGOUd NI LNANAINDT ONY SALLITIOVA ONITGNVH Good dIWD 7 Sqs9p20 20 wnpuod tx pasorau soa1a pute $a[qwo [POL A 0} SSORHMS WTO eave unt of 1809] 38 10 sBuyp199 axoge paxyy sodid pue 891922) ied jo din pring asiutayut 01 poronaisuo saumxy Peatp9s0 pr TDR UTE pajoojoid Ssmoplin Sse ‘WORRA||OS Np ploav o1 padojs SApy snorusduay pur uvay 0} ASe9 “YIOOWIS 2g 01 S100 puE SI001J pul sIpeA Jo SSDEIANg aBeioyg 1onposd wary uopanpoag | ators WONT AY (ponaywo9) NOISHG ONIGTIAGSupmseour Suyjdures 109 sease sso.0rd ayy tt posn aq you Pinoys sseI) ToreU (ONE OF sronpoud paystury wiosy payeaxias aq isn possanoud-o1 9q 01 S]eLDTe PL sel ae Aq seoae oyqpsse09eur at par “oGN2[o UIMMOeA “PE &q.2q pinoys Suisiieq pun Fupuayg “Buys soy seaxe Aap Jo Fuawea} 7 ‘peut pooy aq snuu s0}pM 10 ae“ pays o¥E] spre BussSo0rd HuxpnjaUE STBUA;CUE ANE 9 Pu POTPLLISEL 3q ISMN NST LOLINPONT OF SOODV tu ojgeireae 0q ysnus usr} wap tt sompososd Sunjesado prepueis aan (yar Mm aBe10)g woMpord vary wonanposd SAANGAIOAd DNLLVAAAO MUVANVIS TARsUaS oyeedonTTe J sionojap (eau yA poy oq prnoys suoweys Suuypuey yonpord (out OTUSUINDOP puP Pavesggled KTauTinow 9q O1 juoURTIMa TUITION, Seoue wonanpoT ou} Woy ome pan 10 paatedas pur Faikida 398 9q pnoys yonpoud oy} YEN yDeIKOD UF SODBIANS 1OUOINL LTV PaEAGD 99 PINOYS SeOTe Kup UW SIORSATO.Y aumipasoud soumuayurour Kana aye parsayusip pure pauvaja aq o7 wwoudby, roar pue Bu1ueaj9 1ndord more o} s{iem au wos 2ouEISIP # ye POEs LWORPUTUEE UO TaNpOIT WANA oF payps|oxd 19 pawAog waudinba ‘oounivadde pure zepioq Supjiom poos uw paurejureur yours, nba ‘we Yorn i 098 AULSBS PUP SOS papunos Hour jOUISIp 0} &sB9 “Ass 94 o} sfoo} ‘S[EsUaIM * yuoUIKNby wary WOR IMPORT INawaINOa. SouRNTIOD AD. way dW.w Tou Pinos pue ous ayy WO WOPPIaNO aie sjeuTUE Aue 10 sBop "wey Sjonsur Aq S990" Jo ASE ay) aaNpar OF SURES GTS Styse{d tum pany aq 10 so9tAap SuIso]9-J198 94 SU JO 0} stauieg ayetidosdde pu J00]j pue sflem aq wa0diag Jo wid | GuIM S100p aan PInoys seaze oHONposd atp OF sNaMENTA Hq pu SORE Aq se5090 oaaid 0} seate uor:onpoud au) UF s1oqe|AIUDA pute S10Op “SmOPLEN uwado uo pafeisuy 9q smut su99.08 YSU AuIM 2] qEAOUIOY “pojeas Wax oq isn ssa008 UTE oF ASA OTe sjsod puig 20 japor ‘joosut aunty saovjd sa1p0 pue sures “S9IO]] ELCs vary wonsnpor TOS PN ML TenwOD Ia aaTawOS aD wy AWD. OUINOD ANY NOLINIATAd LSAd_ AWD 'e [POpHOSNL SHIREDL Sy ite POTCIGHES oq ISH SaLHOS BUTI, siopaap [eraUt Aq wOHIOIAp 40] Moyle 0} vaxe wortanpord ax Gt pos aq Pinoys suad axipeod ALE iToup ur poprunind you are soypyem suum PUE af as00] pure “sptreg saqqns ‘sajdeys ‘sug AN 2d se seq poyeuruse] ayse(d pea pooy 9q prnoys Fuisexoeg Fuaseaooud YP AIHIwIPOUTUT paxoed 94 PIN ‘Seoue jonpoud ‘worronposd ‘jetioyeur aves o4y UL posh aq Jou ysnu siDyouIOULIOW KANDI, ‘peat pooy aq PIROYS SUPSTANL HV aBe10yg 1onpoid wary wonampord RIS Hovey ey (9003) SAANGADOAd ONILVAAAO CUVANV.LS, ‘seaze uorjonpord ont uoye} 09 ss0/8 poysoqoudun prnoys sooueysumait9 ow JopK “spiH0q urazINg UE 20 {ssm}ouH0MLsIN 9) “juoudmbssmu sounuessoud auorstaoxd JW quot} 91qeUD OF apn paureyuon sprepaeys aad SUITS paw aspaymowry Aaessonau ay a4Uq plnoys seecordats, serv ONINIVYL saueqdaeD AWD) way dW. AAVIS HL ONILOALOWd dO F \uowa]duut 29 ysnut ssouseyu0a yunuresfoad aoueyyoais juorsadsut weld y ‘gn Kxsempur pooy 10) suppd aq ur pasn ( 9q asnut TRIOS WAP wary woRMpOr ITS HON MOoF -pouvoja pure paniduua Aiyeyor Sur0q Jo yedeo 04 stu Solis Tapa day oq isn sfuypring om) Jo opisino pure opisut se0z0 [IV ‘Suorjeando Hue3|> aveUTOEy suauudibo « no panes eur MBE 1 aprsino paresoy aq isnt eno W ‘Suse|d w Wea POU PUP PalsAod oq PIROUS AG AFT ‘wait woranpoad aq Jo apisino pauois p9q pparusuinoop 9g smut oHEIMeS pur HuIEA|> J0} SoNpID04d wear TY aaueEdwe dD NOILVLINVS GNV ONINVATO walasnt 09 HHL ANY LOAGOUd AHL ONILIALOUd dIND"S pu qu pasarstBor aq pinoys Ki019") 24, ‘Poo} jo SIOTIUION OHA pue Ayayes ayy urejureu o} Kzesseoou sommpasoud |[e Jo a1eMe twrourrs seacoj duro reur aunsua 07 aaejd wag Pinoys woisKs y ‘iaatioajye yn pauies pur uostaiodns stu soumesBosd Lonony|suE 2]}9 OU} Jo SWAUISSASSe N1pOLIDgsp 10W smut sway Joqo pu sured “suid * SSAOPH Aq paysoyOMT ssOyEM SeOTE |e 403 poxna0a aq ssmur sue pure spuvog “sydeIsnoU! “eH “TeSMT0OJ PUP HULHAOS Pray FUNPOTD DAT OOM Agnus svam isn soaKo|duia wonranposd pue poo} yop poyuuasuen 99 01 4 40 d8895Ip #0 aplure9 aq 40 “Woy BIAS Jo paysadsns 10 WHOL 9pdO2q wav TV Saumur aD ‘UNGIDAH TVNOSWadoF uopadsuy 10y posers 119m pace u past SHRIONS NPORT RIOTS HEN EURO FTI) wiv AW. govuols 4Wwo9 0} ssoupe pue Sur mn ssn $910 Bu iareduioo w £q auop 2q pynous 34 uay paaey das aq pinoys pute weayo 1day Sanpoxd pooy payseroudun w9A0 HuysTHOS «0 4o Bumay pyOUts wos oystuy pue ‘uorionposd ‘jeuiareur wes wi paseSu> ye} aouwnduie3 WDub ae 39 Jo saBuep jen uoiod v Jt pooy Hem poyodsues, snalessqns snopuezey 10 “sronpoud oN ‘asodind oq) 405 1 PUP unos pue wedj9 9q ysnu sonpoud Suus0}s J05 pasn sea LIV. ‘Eup paw onpoad ogy yal ayqneduroouy “Auypruiny ‘sisad ‘sinopo Ufioxoy jo 2ouasqe Aynia9 01 poraodsu aq isnt odsuedy, aBeos snpord wary woanpord 2 BRL0)S LODE MER NOLLVLMOdSNVYL 09 aHBIOIS as.94pe 40) WilzeuL Ayayes v ypLM “suonEpuOD [eULIOW Jopun u pojsodxo sy Sump yonposd ayp joojoud ysnun Fuaseyoe “SEIDP spwzoysno ypia poyjaqe| pu poreas aq jsnux sionpoud paysw ayeudodde ya pa opt aiesorg snpord vary wousnposd aBe10)g UOTE Me Tanpoad oq) jo 1dina01 eqs 6 Sey J2UIO}SND aU JeYR Os Pa|joulHOD pu siseq MO 3SuLg — UL Asst w UY paspjor aq yer omposd paystety sisad Jo sauna 194030 oF paljeisul 10op uTeLIna ouseyd {810 “pasojo iday s¢ reqs 200 ¥ aAvt| Pinoys ease BBLIOIS, Toad OFRIO|S posojo ur ssoaae payatnsos pure ‘won}sayord jearskuyd sopirosd Je4y Jouteur © ur posors 2g pinoys sionpoud pu sjeLOTyY, SHEIONS APOLT vary woHSNpoId SRI MEE AAT SIONS, 3 qa AWD wy AWD. (HOOT SF Ayo WET pu a niyo pue sq[ea\ wosy w9g¢-sp) Toxto9 4sod pure FucH97>ep TORE SOU Aaqrenb ayy oyun oy wizojuo9 ysmun pte yum fox q pauuoyiod aq pinous aseajau pure idde 2q £ywo pjnow siy, sysas ysa1-24 a4} Lo Ajaj08 seg [eLaveu ayy aseajex 01 pue yns21 182) BuLi0]U09-UOU e xvi Ajsmornaud yous ajdutes v 389-24 01 axeuudoidde 204 st DNILSAL UNV NOTLOGASNI seoay IY pare suognesoid Apes “onb “una joolasndoo0eopmjot pros sonora aro pre Some BaeRTSSATy —° sieoeus nae yo Ratsoooudos Joy sanpoooag sosodind rorwoo ssoaox 1} spoxo Sesse pre suonengio0d5 + : uiBeyoed pue zonpoud ae;pauuot “suet nny spoons sess pre nro ssofumyo seo0xd jo eaoudde eu pce wouraaeceyy« 0g Kone pe Aisuodso3 ane pros an Ken ‘papoud yet Fufogoed ‘so003d wr “uauodo "o oxoud 0 Aucune pe nposd yo wapuadaput en po paw Husos01d Pur sonanoe nq "uosado “aosoge oy poa 99 Yt YuoatoeueUs SEM) ‘SHOW TV qu seaw AY AEAD semen ATED way dD INGIWAONVWN ALITVAD “8or sway IV NOILVOTIaA aaInTaaIOD dN. way AND WoReST Hoy Jo WOREULIUOS ue arep uonranpoud gsuy aBei038 “22mm syonpoxd yo autew sous smu: onpoud jo 3 poumibor J. a[qejeae 0q prnoys Jostaindns pur soqesado yo Aytiquaoesy Conpoad uo yoay] Aue aAeq plod Yor Jo Fae, pornbod waqa ajqefieae 99 plnoys pasn waudinbe Jo sp1099y, Tanpoad poystuy pue sjerayeur sso901d ‘syeuoyeu Mes 10y ojgeirene 9q isnt wiosks Aamquosean y aesorg snporg wary wonImpoid aden LOEW Mey MaVAOVAL avep Suyjduaes pur Joquint yo] ‘ouret sonposd use payuapr aq Pinoys sardures 1 ay foods BUMINFINM 40} postnbas junoure oy 29144 9g pinoys azis a1duES, TWoROApOId saye SHRWOUT 9 1809] We Joy KYL aq pInOus Sa[daleS ‘Sous ooo rapo. ayeadoude atom siuowiouexe ety pue a0e[d ui 21am sueid Loraeiap [wsaur yoqp adoud on day 9g ssMU SPLODNY IOSD LEAN. TOU ISHAD| [HOT {qu souepsoose ut 40 “Jonpoud ou) Jo aFIUTOUS 9tp sayE SDK ‘omy 186aj 18 40 sa]yy pue pastes “2]qyss209" aq ySnUU spODIY aduorg nporg vary wonanpord aBesors [oO Mey STIODRA dane daIOD AW IV AWDos Aiquains w £4 4 “BAouwar sys a) Aq psa oP COI tue pu sonmutioytios oN, “syjOUL sas L19A9 yse9q ye PuepUEIS siyy suree yno payures oq tsnur swuouissosse /sypme [euIs sposut sden aanoypsts siaguine sad jo Fupsoo7y go Bunppoyp amino ano osagUt aBea0rg wyes8 a7, ayduses Koyes09e saqous x03 young pur sBewep s9ypo'su24019 snp “sna8t 1} spodoues sanidins wo eon 199 9 6200830987 3409 SITIO gids Buxkng Suyprozun put sure uogeungu0;) 2s01 o1e20ge add gr seroma © = aa9, nea eH9nEur sey _— Brey ay rest xeur 9 s9p04p wopueR sous aimsioyy— RuyCp oye yuo a aN Buxkspuasouq, spud wre) 36ng we yo spr09%y %S'EL waIWOD AMUSO szqoun LLL eydet smog amysionn a s9p04p wopuER au 21m s10)4 add gy sexo © 499 suppeay, mea xu ——— 4S" MDIUOD AISI, ay Buysap arqefosiuoouy, add or swoon + a9. pu Buskap uns s004 pur aBeso9s ue, (90 20 do Pee do 4oy soansvanr aapimasaig) | popu | —s0109 giv 40 sags prosay | d99 Jo Baysoy mo THD | 40 dd | pawreH enmaod Sda1S _ssa90ud samo, 1021003 499VH PuE AW Buoys uondunsuo; 0: mw Woy [EOIW 9zIEIN Jo HoHIMposA IMn 40} mEIBEIG MOLT _g XIMNAddYws s20ys 800 ommaeinduos ‘uononposd uo papsn9%y Pur aiusioyy seq Fums0y9 29599 fO00 ISN, 499 auszeur 0H l Busieg, 18 amstoun WW 30ys wonsnpoxd ano. JOuoBUDY ARTO O4, uo amie kue pa007y 6c) wee amo sompund AND wonspofeueq = eagenapim yaar 29298 ot tHEIOD pas yey Bups099y orsxpayp sung UES WUE] YOK PED, ais was s99n109, 1 L Bomm-oa ta squruseyu0 Buy ‘aves ‘suaxoug ‘snp 30 uonesedas u22.05, staeurareoo| 420038-99, sonddns uogesedas roy “stoasur ue soueoq> ayqenerm, revo ane Kq routes 20035, ded onseid on ex fupuy jo Buprosy — Swysiom pus FuyroI}o;) “sau Fumsn jeaowss jay IND. “¥HP“SOUDI | mOPN (90 20 do Pw do 40g soanseouu aayuaaaid) | wo | 40419 qIWD 40 seays psosoy | 490 Jo Hupsoyuoyy, syeuy ean | 20 aw | pawzen peHUDI0G Saass pemm macht ann woman a — sien Mutou catia one ano | vooosas es eno een 0 in ‘yoays AD jenutry: pusiq 30 At wwe emg aos sar sysname musiget ep emoesamaty mp aR miassens a Tao 10 do wes do ymin sain | won | se ano a ssurpaoon| aon sesaune Sram) | ean [ovemnremoreg | sais ssaoa+s ‘9en Cuore poo} 10} patisep sdex a8) mo] © aA1F suone|nas [eo] ssoqumn “qddgz st surxoyeqye 20} azyout yo aumnseytuceut au 404 past wea “aay Suse Bupny wounaj0 aBeurep pue peau Jo} Yox0as oq} WL Seq 04 aTemIep datssooxo asneo osje KoqLL, “sosaey paw TEN “NET Moy ‘yinomp sustaeTs0 (uIwostod poo}) awaFogred qILM poo} a;eaIUTeIMOD WED oor uP Sye_ symapou, surxoyooKut 40 payaaup sx9018 wo aut09 Pinoys LoLINpoud jeeut 40) aztEWY. Burksp mols £q perotloy ‘soarey axojaq Ajoreipounur Bou ay, wordunsu 108 poyua KIqissod axe Ka yoIyas suisiuourry Buupnjouy wasaud aq osfe Keur StIXOIODKU JOO ue eouiyy Wioqpnos u ‘ur punoy Atquanbayy fr pooaxa IM non ‘sumuesBoud pre a1p 04 18 pur uaBoursies saAy yu>}od Aaa e Stf “Te UrxoWHpe 1 suIx01 atp Jo ue OdUE jsouK >uL \indsy inow aq £9 paonpoud surxo1 oqp WIE poreuTUuEuOD 99 04 du sey o710yA sursoreysy (suyxoy yeBung) supxo30044y tue sojowiosd pure ‘suxoj00Kur yest sqeassy uo 94'E] oar aamystour a7TEy, Jo atus015, wan 499. aan ystowy IHL pow apg] way Jona03 / Uy T Te ISTE parEossy MUI] gD PomzBUL axe SHUN HOLY pte sitHog foXLOD ean, op eaod PUY BUTEA POTN 9zeWY HULME! JosWO: WOLD HapMboY STA WALT, 6 XIGNaaavss uur ou UE MOLY ate paxoadust 10 j pue sajnpoyas Buueajo Jo wormposnut atp pue 109 aum;sIOUL JOy pase A Te, Jo SypOU9 SUNY ‘qunouT jeury pue uoruotos asnysjout Jo Soi18 2q Wed 839 ‘urea 10 s[eaui ur yuouidoyoaap yeiqo.9|ur ayoutord pu Jo s5y0M Jo suo} $°1] SuMMoNpUOD 104 -s9}eM JO [em [RYO Se WLS pure wesq snjd moyG0o aamstoUL %p | YB [PAUP 101 96] wioyy azzout Bu ronb a8 Arauigoeurt 1a a4 Jo sized 19]009 uh lueo 228m sy, uy[IuL SuLmnp poseajos suo} ¢ pur Janposd ay) Wi PoUIEP>L St suO3 g°9 YOIKAR 3 SuNOY $7 2940 109 “moy sad suo; fut ou} oyu ase9pa4 pute ayeIAUAH uD tof as19A01 pue s1009 203649}31 pup stone 9p esioa0y paw sy00q 40984911 sroudeyy paw Jouva[ wre auauUdisu0s 9q pious adKy su pur jeiaus jenb ay, “Kup yoea SuLnp ‘[easoqut syns ye POAouuas Pinoys wonreureuew0d Jo sjonoy uF pu sus9i98 Buipud azmidns ‘s1oKaAwoa 490 ppozinbos Susueo[9 Jo Kouarouyjo ayy ko Suypuadap ‘ssaaoud xojdutoo v oq uno Sule Tenpiso1 Aue yium Suoye “Fuyuu a10y0q uress ayy ‘319 saded pom, yo Sutueo]) “[eL9}eUL god 10 ENS PI 109 pute uoxyes0U8 atp 404 pu feqwoa 40} Aayunioddo ap inba Bu[pung non aBlessed yes yng “Uatd}904 OF pestiadutoa 2aj2001 ns aonpord uidinba 01 aBeurep snouss asne9 WeD [PIAA ‘ paves Jo suis Ana Burmoys yea aq ‘aloyp &@ [baw pue sured o} aeurep ‘BuyCaauon pue syonp 42019 We quauioi9x9 stou tr spunoduioa Sunsey s9n6q 2anpoud 994° yo somren sme RD sy>asur [PALO] puE 9 aonposd uous ynoyTO.N S9SU! [TV 19 paw syoosuy joao / 0 eon S1sni pawpossy wary UW,9s ‘MoLE}MU 0} ‘ou se dou uisn 9401 eC AD soye Buisop / souun Supt pu y oumae jusouioy pue uorisoduio 9q 0} pordoane Aijensuss ujod au asoyn “Vy une HA se Yyoms sUILUEA 9]qnI0$ Yep 10} S098O8 St joaut09 porpurey are soxsuiaid jt wiojqoud e 304 LEMLOLOIIA, wsoout09 oun Snowy 9 xipuoddy tw poiasaid are su S51 pue %A.9 Bunnejoyed Joy porous ou, “su poxty w OF PALI 24 AITeOPE PINOKS SIDNEPK uonoys 0} Sundin ogy “(suo3e} 1d ysomo]s 041 UY Ur aUOP st HORPOLIIOS IF 1 se Apjoans pasoys 9q Pos Aoemooe ores pao “942 =30 Kowmoae Kw aAvy II1M S19P99) BuLSOP MAINS dLLAUIN|OA POO! pe sown Rex yas Joye tonpord uoroyjoo3 24} HuLmseou Xq poulusioiap woyo st Aouorouyyo UPI, SwuDEMUOIOTUE soMguIsIp Jo & Uo: YEW KO yonpoud ou nou YJ9 ou) ammseou oF weed sty fosoioud womppe 121409 Molloy iyons se paywan 2q ‘woqsnyouy {shui pu sjuacinuosoKU [eAtassa Jo spuatg parentedtod KiyBiy axe soxtuiasd watnnuoLsW | MOLNNUOIST, ‘smo ouatsiky poop atseq & of0pun 0} yes M9U [TY ‘suByedure ssouazeme s9}sod pur 59 ur oj], -Tumyse purey Lo ood yao. 8 pood # asn put ut spuepuejs jeuossad yap] ey HuLBUEYD pur Huiyser “}o[10} suaLAAy pur ayenbape ‘9sp9sip [eunsonut uioSeuEUL Jo omm|tE} B yng “saquIALE jFeIS 24} Jo yey aU) Oq AIeIESsO90UE JOU Ket SHYT, auaiskyy 99 poys0ys 0g 3smUH FETS worsayut jeorBojorgosoqur yanur_ Jo asnea Kreusd a4} Kigeqosd st ouoxBAy JyeYS 1000 pouwosiod Toro 7 WUT POE SRA PaEPOSSY way WNus Siurdaoy puooay Fgz wa 9 wyaUONTES anposg pausttt ‘sn xauioid 50 s4Biom aremooy, upjs ysurese somseout om pinous xruioad Supa, 12} 241 “poq wewny ayy wos parasBs (uO) SOT THOT, Hea paUwSyD wo ayer UORTENA Tread Chup uo oer woTeA ATUOTHIPUOD WO GOHIPE TWA Guoy) une 7 WEL oMpanT- Ker {su03) PAPO HuOTY BaRseSOMT OF STIS, (suo7) S580] HUTTE OO (Buoy Faptea|s wo ss (aay smOTaIEN TOWINGD WOOISL ARE wapor jo SouapIAg AIAN" 1998] JO SUP S9OSHO ALIVNO INAIGAUONT COTLETONY aN PonOdar SSeS aD TTT TOMS IO QUAN DNISAVIS ‘ONT SAK ‘ON /S3A, ‘ON /SHA, ‘DNIGEINASNON INGWOD. Tinsaw AUALLIOV. ane BIOn sostsodng | poo POM, ‘21eq1 worIoNpoAd @AOITA NOL SAGOwd LAIHS THIN AZLVIN SINIIKNDO TOUINOD SSI90%d OT XIGNadaVTSS RT PT PON 9g) A OTE % BIE APR % HOIST BIMISIOW HOAPO ) aubypa e omyesnduay INpOI sed Tera ao oT AEMIVNO Londowd nan aay RT POppE SUITE, Tawa Tera Tweed Tape OV TROT; ar POT Sanur (BY waysKs BuIsop jo over PSO oun ou, ou, ou ou, NOLLVOIdLLWOd SNONNIINOD Tay saqmORIpuOS ye amasTOU WEI Ghoujsuor) wndyNONLT we GHOUSSE) LOMEPHS DTPA, Tay AURNS|> Ye SAMUSION WIE Oa emyeraduray wren) ung, uy amy, TOULNoo09 zZaMIod Tantog yoxu0 | | yoru0 Teuug | | jon 310M Burououraros 910304 spuey nod yseay wr0M oq jsnU Surysops 9ayI9}01g vary wonanpord ood © StSIHL SPUNEH ABA | | y901105 IT eoly voyanporg poog & Suliajua pauqryorg Ayao1109 au NOx, pains pus Supjoug on Supjowg spaend Supp0Ay Suyaowor wy auryouur siyy asn a10jaq, “yonoy 0} you suosiad aurypeur doyg jou og pastoyneun, wore Sty) UL UIOM surmpola aseayd aq ysnur 9ANy90}01d, spuvy anos syseu ysnq TWA Ysea MON s10}s0d wourtno> wo pasn Suyp10 44 ADOVEAIND Bupomord s19380q Tr xtqnadav