Food Security

FOOD MANAGEMENT SYSTEM — FMS (FOOD SAFETY )

Published

2 years ago

October 6, 2022

Akindele Faleye

Www.wufasagronet.com

……@WufasAgronet, we don’t know more than Food.

✅Earned FAO Top Fan barge.
✅Member NAAJ, IFAJ & AFAN

THE BASIC CONCEPTS ARE:

Good Hygiene
*Personal Hygiene
Hygienic manufacturing practice.
Housekeeping In Production Environment.
Cleanliness.
FOOD Laws. Importance of Good Hygiene —
Effective systems must be in place to ensure that production is operated in a clean and tidy manner where waste and rubbish must be Hygienically stored and disposed off.
— GOOD HYGIENE / POOR HYGIENE
● Compliance with food laws
● Compliance with Diageo standards.
● Enhanced reputation and consumers confidence.
● Reduced consumers compliants
● Good working conditions. POOR HYGIENE will attract
●Possible injury or illness eg Food poisoning.
● Consumer complaints.
● Bad publicity resulting in loss of consumers” confidence in products. PERSONAL HYGIENE
All staff , contractors and visitors in production facilities must maintain a high standard of personal cleanliness and appearance, be in good health and adoption of manufacturing principle are essential.
● Cleanliness – washhands thoroughly , wear clean protective clothing (PPE ) where necessary.
● Appearancce eg. Long hair should be tied back.
● Health – Report illness which could be transmitted through Food to either the medics or the line manager. Always cover cuts , abrasion with clean,waterproof dressing. HYGIENIC MANUFACTURING PRACTICE / PRINCIPLES.
● Do not eat or drink in the plant except in designated areas
● Do not smoke in the plant.
● Do not spit on the plant floor.
● Do not carry loose items into open production areas..
● Jewelry should not be worn in open production areas.

CLEANING
Cleaning is essential part of hygiene activities.
WHY CLEAN. ?
● To remove matter one’s which microbes might grow.
● To reduce the risk of contamination.
● To prevent infestation by pests.
● To allow effective disinfection / sterilization to reduce level of microorganisms load.
● To promote a good image to visitors.
● To provide a pleasant and safe working environment.
Methods range from cleaning by hand or machine, foam cleaning and (CIP) Cleaning -In – Place..Instructions and procedures ( SOP) Std operational Procedure. .must be followed to achieve good results and to be in line with cleaning schedule and plans never reduce the time allowed. Never mix chemical , change concentration or transfer them to “Unmarked ” drink containers.
Report cleaning problems and defects to line manager.

HOUSE KEEPING
Effective systems must be in place to ensure that production is operated in a clean and tidy manner where waste and rubbish must be Hygienically stored and disposed of.
The followings are the essentials.
● Keep your work place clean and tidy.
● Use the correct location for the storage of various materials and / Items.
● Preventable pests from gaining access – keep doors and windows shut.
● Do not eat or drink in the production environment.
Report sign of pests immediately.
● Do not disturb bait boxes.
● Store hoses off the floor when not in use..
● Never use fire hose for cleaning.
● Dispose off waste correctly.

FOOD LAWS.
— Must not cause injury when used as directed on labels.
— Sales of unwholesome Food /Drugs prepared, Ppreserve packaged / store under unsanitary conditions or consist in parts of filthy or decomposed substances or foreign body is prohibited.
— Must not be labelled with deception as a cure or treatment for ailments.
— Expect authorised by regulations no importation, exportation, distribution as samples or otherwise.
— Must not carry misleading labeling, packaging treatment, Processing selling or advertisement giving wrong impression to quality, character, value composition or safety.

VISITORS
To ensure their awareness of being in a registered Food Processing factory and that high standard of hygiene is expected from them ( employees and contractors ) while on site. Suchas :
● Filling a hygiene questioneir to ensure they are not ill as to contaminate products.
●- Ask them to cover their cuts and abrasions.
● To wash their hands and provide them with disposable PPE (personal protective equipment /clothings. .

At WUFAS AGR0Net we are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology. Bridging the educational gap in attaining Global Competitiveness and International Best Practices for the startups, the teeming youthful population, unemployed / underemployed graduates and other Food handlers.
Our Principal Partner Consultant was at various times the :
■ Factory Mgr – Nig Yeast & Alcohol Manu.co.Ltd Bacita kw.state. (Ethanol Distillation from Molasses)
■ BrewMaster – North Brewery Ltd Kano
■ Production mgr – 7up Bottling co Lagos.
■ Tech Sales Mgr – Cadbury Nig plc Lagos
■ GM – Lister flour Mills Ibadan. .
■ Plant mgr – Prime Distillery sango-otta. Ogun state. ( Gin,Brandy , Whisky & Wine )
CEO – WUFASONFOODS (Beverages /Dairy ) Ent. Lagos.

Food Security

BENEFITS OF CASHEW NUTS

Published

3 weeks ago

October 30, 2024

Akindele Faleye

www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.

✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.

-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.

-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.

-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease

-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).

-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

Food Security

LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.

Published

3 weeks ago

October 29, 2024

Akindele Faleye

www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.

✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.

TYPES OF COLD CHAINS

-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.

COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .

DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.

COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.

Food Security

NATURAL COLORS IN FOOD

Published

2 months ago

October 8, 2024

Akindele Faleye

FOOD SECURITY

NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).

USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).

COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1

✅Each of the above have Product code…….. on request

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

Environmental2 years ago

OPINION: AN ACCESSMENT OF NIGERIA’S PERFORMANCE IN THE OPTICS OF THE UN 17 SUSTAINABLE DEVELOPMENT GOALS AGENDA 2030. ( Periodic quaterly review & update — ( September ’22)