Voluntary maize flour fortification in Tanzania: adequacy of small-scale processors' implementation of the quality assurance and quality control programmes
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
Science Publishing Group
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.
Description
Journal Article
Keywords
Fortification, Quality Assurance, Quality Control, Practices, Small-Scale Processors
Citation
Abdulsudi Issa-Zacharia, Gudila Boniface Mareni. (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