Food Quality Control WFP Logistics, We Deliver

Lesson Plan: Food Quality Control LEARNING OBJECTIVES: By the end of the session, participants will be able to: Understand the importance of preventive measures Describe inspection techniques to control the quality of the food Understand the fumigation process Outline specificties in managing Specislised Nutrition Food Structure Timing Activities Introduction 5 minutes Explain lesson objectives Quality control: preventive measures 10 minutes Outline the importance of preventive measures to protect food stocks Inspection of food 45 minutes Understand inspection techniques to mitigate the risk Understand corrective measures Understand corrective measures to undertake when goods are damaged, specifically fumigation and disposal processes SNF specificities 10 minutes  Describe the specific actions/control to be taken when managing specialized Nutritious Food Lesson End/Plenary EVALUATION / RECAP QUESTIONS: The facilitator should ask the questions below, or similar questions to the class to recap the lesson to ensure participants have understood the lesson content. What are the components of the humanitarian supply chain? Summarise the main factors that constrain the supply chain? Give two examples of different programmes that would require different operational setups? Total Lesson Length 120 minutes   This slide is for the facilitators reference only. This slide should be hidden from the workbook and from the class presentation DO NOT PRINT IN WORKBOOK DO NOT DISPLAY IN CLASS

Lesson Objectives By the end of this lesson, you will be able to: 1 Explain the importance and processes of food inspection 2 Explain corrective measures to be taken when food is spoiled/damaged 3 List the specificities of the quality control of SNF products

Mitigating & Managing Risk Each operation carries a risk that needs to be managed and mitigated Reception Where Risks may occur Storage Dispatch

Maintenance Procedure Preventive Actions Advantages Best Practices Protect from Humidity Spraying Maintenance Procedure “Prevention is better than curing”

Quality Control at the Warehouse: Goods Inspection Control Points Techniques Other considerations Recording, Reporting and Follow-up

Inspection Control Points Techniques (How) When/ Where Laboratory Analysis Inspection Sampling Off-loading/ Trucks X X X Storage/ Warehouse X X Dispatch/ Trucks X

Qualified Staff/Fumigation Specialists Pest Control Objectives Responsibilities Storekeeper Qualified Staff/Fumigation Specialists

Pests Sources Detection Reporting

Inspection Techniques: What to Look For Contamination Infestation Damaged Packaging

Inspection Techniques: How to Look Where to inspect Use your senses Equipment Other considerations

Laboratory Selection & Analysis Sampling food Sampling Purpose Considerations Procedural Concerns Laboratory Selection & Analysis

Sampling Techniques: Tinned Goods Indicators Deformed, leaking, containing sediments on inside open cartons Temperature and Humidity Procedural Considerations Dual Phase Temperature Control Handling

Sampling must follow recognised protocols Sampling Procedure Sampling must follow recognised protocols There could be legal implications; so superintendence services should be contracted

Other Considerations: Best Before Date (BBD) Implications Best Practices

Recording, Reporting & Follow-up Procedures

Corrective Actions Fumigation Poisoning & Traps Safety & Security Measures Fumigation Procedures Fumigation in Silos Poisoning & Traps Rat poison Insecticides

Food Unfit for Human Consumption Definition Disposal Procedures Potential Use Disposal Documents Disposal Concerns

Disposal Mandatory Requirements Priority Disposal Methods Salvage Sale Donation Destruction Burning Burial

Specialised Nutritious Foods (SNF) Fortified Blended Food (FBF) Lipid-based Nutrient Supplement (LNS) Micronutrient Powder (MNP)

SNF Storage Challenges Shelf Life Traceability Temperature

DO NOT PRINT IN WORKBOOK Recap Lesson Recap Lesson Questions: 1 What do you look for when inspecting food items in a warehouse? DO NOT PRINT IN WORKBOOK 2 What are the steps to follow when you have to dispaose of spoiled food? 3 Give 3 specific control you have to put in place when you have to deal with SNF products.

Questions WFP Logistics, We Deliver