Quality assurance for small-scale rural food industries

FAO AGRICULTURAL SERVICES BULLETIN No.117

by P. Fellows, B. Axtell, M. Dillon

Midway Technology Ltd
Northampton, United Kingdom

Food and Agriculture Organization of the United Nations
Rome, 1995

Table of Contents

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-81
ISBN 92-5-103654-3

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(c) FAO 1995

Contents

Preface

Acknowledgements

Introduction

Glossary

Chapter 1 Basic principles

1.1 The importance of quality assurance

1.1.1. Quality control or quality assurance
1.1.2 Analysing food processes to improve quality using hazard analysis

1.2 Building design and equipment layout
1.3 Sanitation and hygiene
1.4 Regulatory quality control

Chapter 2 Quality assurance of selected commodities

2.1 Milled products

2.1.1 Cereals
2.1.2 Oilseeds

2.2 Baked products
2.3 Fruit products
2.4 Herb and spice products

Chapter 3 Simple methods for quality control

Appendix 1

Appendix 2