A case study to develop an appropriate quality assurance system for two cassava-based convenience foods

Abstract

Over the last few years, there has been an increased interest in the production of cassava-based convenience foods for the urban markets in West Africa. Most consumers want to be assured of the quality and safety of these products. This paper reports on a case study, involving two food industries, to develop an appropriate quality assurance for two popular cassava-based convenience foods in Ghana, fufu and kokonte flour. Based on the HACCP principle, the pre-requisite programmes of the two companies were first assessed, HACCP teams were constituted, flow diagrams constructed and verified, critical control points with accompanying critical limits, monitoring procedures, corrective actions, verification procedures, record keeping and documentation procedures were established. The paper finally highlights some difficulties that potential cassava-based factories might face in using the HACCP principles to ensure safe and quality products