Development of appropriate quality assurance system for small and medium scale enterprises: Elsa foods limited

Abstract

The CASSVA SME’s has been a collaboration involving partners in West Africa and Europe. In Ghana, the CSIR-Food Research Institute is the partner institution of the project. The overall objective of the project was to develop selected cassava-based foods to meet the changing and growing urban demand through the production of products that are convenient, of high quality and safe. It is in line with this overall objective that the development of appropriate quality assurance system for cassava based foods for Elsa Foods Limited, Kpone, Tema was undertaken in collaboration with a quality team from Elsa Foods Limited. This technical report is in eight parts. An overview of the FRI/EU Cassava SMEs Project is presented in Chapter 1. Cassava based products (fufu and kokonte) are presented in Chapters 2 and 3 whereas Chapters 4 and 5 highlights cassava/maize based products (tuo zaafi, banku mix). Chapters 6, 7 and 8 deals with maize/millet based products (fermented maize flour, hausa koko and fortified Tom Brown- popular as a weaning food). The product process flow diagram (PFD), worksheet on standard operating procedures (SOP’s) for production and a worksheet on process step are included. Also included in each chapter is identifiable hazard, its source and their control measures for production, a Hazard Analysis Critical Control Point (HACCP) for production and a description and intended use of the product