This study systematically evaluated the implementation of fortification practices, including quality assurance and quality control, among small-scale processors to ensure regulatory compliance. A descriptive cross-sectional survey was conducted in Ubungo district (Dar es Salaam) and Morogoro municipality, Tanzania, involving 38 processors. Data collection relied on observational checklists and IBM SPSS ® version 20 for analysis. Descriptive statistics revealed critical insights. Cleanliness and sanitation standards were met in only 36.8% of warehouses and 42.1% of production areas, underscoring hygiene deficiencies. Alarmingly, 26.3% of micronutrient premixes were inappropriately stored near heat-generating milling machines. Written procedures for quality assurance and quality control were virtually absent, with just 2.6% of processors having such documentation. A mere 13.2% of processors conducted quality checks on fortified maize flour to confirm micronutrient presence. This study identified pervasive shortcomings in quality control and assurance practices among small-scale processors. Hindrances included inadequate training in fortification standards, limited processing capacity, and constrained access to quality control facilities. Strengthening these practices is imperative to ensure the consistent delivery of safe, high-quality fortified maize flour, essential for the nutritional well-being of target populations. This action holds significant public health and food safety implications.
| Published in | Journal of Food and Nutrition Sciences (Volume 11, Issue 6) |
| DOI | 10.11648/j.jfns.20231106.12 |
| Page(s) | 166-173 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Fortification, Quality Assurance, Quality Control, Practices, Small-Scale Processors
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APA Style
Issa-Zacharia, A., Mareni, G. B. (2023). Voluntary Maize Flour Fortification in Tanzania: Adequacy of Small-Scale Processors' Implementation of the Quality Assurance and Quality Control Programmes. Journal of Food and Nutrition Sciences, 11(6), 166-173. https://doi.org/10.11648/j.jfns.20231106.12
ACS Style
Issa-Zacharia, A.; Mareni, G. B. Voluntary Maize Flour Fortification in Tanzania: Adequacy of Small-Scale Processors' Implementation of the Quality Assurance and Quality Control Programmes. J. Food Nutr. Sci. 2023, 11(6), 166-173. doi: 10.11648/j.jfns.20231106.12
AMA Style
Issa-Zacharia A, Mareni GB. Voluntary Maize Flour Fortification in Tanzania: Adequacy of Small-Scale Processors' Implementation of the Quality Assurance and Quality Control Programmes. J Food Nutr Sci. 2023;11(6):166-173. doi: 10.11648/j.jfns.20231106.12
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author = {Abdulsudi Issa-Zacharia and Gudila Boniface Mareni},
title = {Voluntary Maize Flour Fortification in Tanzania: Adequacy of Small-Scale Processors' Implementation of the Quality Assurance and Quality Control Programmes},
journal = {Journal of Food and Nutrition Sciences},
volume = {11},
number = {6},
pages = {166-173},
doi = {10.11648/j.jfns.20231106.12},
url = {https://doi.org/10.11648/j.jfns.20231106.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231106.12},
abstract = {This study systematically evaluated the implementation of fortification practices, including quality assurance and quality control, among small-scale processors to ensure regulatory compliance. A descriptive cross-sectional survey was conducted in Ubungo district (Dar es Salaam) and Morogoro municipality, Tanzania, involving 38 processors. Data collection relied on observational checklists and IBM SPSS ® version 20 for analysis. Descriptive statistics revealed critical insights. Cleanliness and sanitation standards were met in only 36.8% of warehouses and 42.1% of production areas, underscoring hygiene deficiencies. Alarmingly, 26.3% of micronutrient premixes were inappropriately stored near heat-generating milling machines. Written procedures for quality assurance and quality control were virtually absent, with just 2.6% of processors having such documentation. A mere 13.2% of processors conducted quality checks on fortified maize flour to confirm micronutrient presence. This study identified pervasive shortcomings in quality control and assurance practices among small-scale processors. Hindrances included inadequate training in fortification standards, limited processing capacity, and constrained access to quality control facilities. Strengthening these practices is imperative to ensure the consistent delivery of safe, high-quality fortified maize flour, essential for the nutritional well-being of target populations. This action holds significant public health and food safety implications.
},
year = {2023}
}
TY - JOUR T1 - Voluntary Maize Flour Fortification in Tanzania: Adequacy of Small-Scale Processors' Implementation of the Quality Assurance and Quality Control Programmes AU - Abdulsudi Issa-Zacharia AU - Gudila Boniface Mareni Y1 - 2023/11/29 PY - 2023 N1 - https://doi.org/10.11648/j.jfns.20231106.12 DO - 10.11648/j.jfns.20231106.12 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 166 EP - 173 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20231106.12 AB - This study systematically evaluated the implementation of fortification practices, including quality assurance and quality control, among small-scale processors to ensure regulatory compliance. A descriptive cross-sectional survey was conducted in Ubungo district (Dar es Salaam) and Morogoro municipality, Tanzania, involving 38 processors. Data collection relied on observational checklists and IBM SPSS ® version 20 for analysis. Descriptive statistics revealed critical insights. Cleanliness and sanitation standards were met in only 36.8% of warehouses and 42.1% of production areas, underscoring hygiene deficiencies. Alarmingly, 26.3% of micronutrient premixes were inappropriately stored near heat-generating milling machines. Written procedures for quality assurance and quality control were virtually absent, with just 2.6% of processors having such documentation. A mere 13.2% of processors conducted quality checks on fortified maize flour to confirm micronutrient presence. This study identified pervasive shortcomings in quality control and assurance practices among small-scale processors. Hindrances included inadequate training in fortification standards, limited processing capacity, and constrained access to quality control facilities. Strengthening these practices is imperative to ensure the consistent delivery of safe, high-quality fortified maize flour, essential for the nutritional well-being of target populations. This action holds significant public health and food safety implications. VL - 11 IS - 6 ER -
Department of Food Science and Agro-Processing, Sokoine University of Agriculture, Morogoro, Tanzania
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