this is for Agro Food Processing level iii course

1. Occupational standard: Bee Product
Processing Level III
Unit of Competence: perform basic test
Module Title: performing basic test
LG Code: IND BPP3 M01 Lo 01-05
TTLM Code: IND BPP3 TTLM 0919V1
Prepared by Gebreegziabher H.

2. 1.1 identifying samples and equipment to be test
 Some equipment's are necessary to determine honey
quality:
 a refractometer, to determinate water content,
 a microscope to evaluate the pollen sediment in the
sample,
 a spectrophotometer to see diastase, peroxidase or HMF
content
 than the sensorial analysis: taste, smell, color, aspect etc.

3. Procedures for equipment
1. Never use any machine you have not been trained to use.
2. Pull plug or throw switch to off position before cleaning or
adjusting any machine.
3. Keep fingers, hands, spoons, etc., away from moving parts.
4. Check all switches to see that they are off before plugging into
the outlet.
5. Particular care must be taken when cleaning the slicing
machine. Like honey extractor

4.  Honey in the comb contains small amounts of
 Pollen
 wax
 propolis
 possibly also bee venom
 The amount of these substances depends on how long the
honey is left in the comb.

5. Pollen
 Honey bees collect pollen from the stamens of flowers
 The pollen sticks to the bee’s hairs while the bee is sucking
nectar
 The bee removes the pollen from its hairs using a comb on its
forelegs and adds some saliva to help roll it into a ball

6.  Pollen contains lipids, essential oils, vitamin E
(tocopherol), carbohydrates, peptides, short proteins or
oligopeptides, amino acids, pantothenic acid, anthocyanins,
carotenoids, flavonoids, ferulic acids and enzymes
 Pollen as well as many minerals such as
 iron
 manganese
 zinc

8.  Beeswax is chemically inert.
 It can therefore be used to protect materials from chemical
substances and also from honey by covering them with a thin
layer of beeswax.
 Wax is also suitable for uses in which the active ingredient has
to be released slowly.
 Beeswax does not dissolve in water; this makes it suitable for
waterproofing materials and cloths and for resist techniques.
 Beeswax does dissolve in organic solvents such as benzene,
ether or chloroform, as well as in fats and oils through heating.

9.  The colour (physical identification) of beeswax is
determined by the pollen that the bees collect during the
building process
 New wax is usually white, but it can also be yellow to
reddish-orange. With use, the combs become darker,
even brownish-black after they have contained brood
 Beeswax bleaches in the sun

10.  It has a density of about 0.95 kg/litre and it floats in water
 Its density increases at lower temperatures it makes it shrink
Solar wax melter

11.  is made by bees out of tree gums, glues, waxes
 The bees bring them on their hind legs, just like pollen, to
the hive
 They mix them with their own wax and saliva
 All honey bees produce propolis
 One can expect a production of 50 to 100 grams of propolis
per colony per year

12.  Temperature Control
 Temperatures of food throughout the stages of
delivery receipt, storage, preparation,
cooking/reheating holding and display need to be
regularly monitored
 Careful use of suitable time and temperature
combinations will ensure the destruction of most
bacteria during cooking and reheating processes; and
prevent or minimize growth during storage,
preparation, holding and service periods.

13. Conti…
Storage Temperature
 Food storage areas and equipment must be kept within the
following specifications :
 Ambient stores (e.g. dry goods, produce, bread) to be within
the 10 to 25 oc range
 Fridges to operate within the 0 to 5 oc range.
 Freezers to operate at or below –18 oc range.

14. Cleaning Equipment
• Equipment should be suited to the purpose for which it is
intended and be in good repair.
• Use of cloths, brushes, etc. must avoid contamination of
clean areas and equipment, by ensuring no overlap
between low risk and high risk areas
• Equipment should be kept in a suitable store room or
cupboard, separate from food and sanitary facilities.

15. Laboratory Equipments

16.  Use and wear protective devices and clothing.
 Check your requirements with your Supervisor.
 Make sure your clothing and personal effects are not
hazardous or restrictive - loose clothes are dangerous

17.  df

18.  Do You Know Your Working Area?
 Orientate yourself in your local work area
 Know the layout of machines, electrical switches, fire
extinguishers, etc
 before you start work. Keep your area clean and tidy

19.  There are three categories of hazards which contribute to foodborne illness
and injury:
1. Physical
2. Chemical
3. Biological
1. Physical Hazards
 is any foreign matter unintentionally introduced to food or a naturally
occurring object which could cause illness or injury to the person consuming the
food item
 Examples of physical hazards hair, dirt, metal fragments or metal crushed
 Sources for contaminants include raw materials

20. 2. Chemical Hazards
 Natural and manufactured chemicals can cause people to become sick if they have contaminated
food at the source or during processing
 Chemical hazards can be divided into two categories:
 chemical agents
 toxic metals
 Chemical agents include cleaning or sanitizing agents, pesticides, or food additives
 These can accidentally contaminate food if they are not stored or used properly
 A common chemical hazard is using a chemical sanitizer with a much higher concentration
than the regulatory standard
 Toxic metals can cause foodborne illness if food is stored in containers made from certain
types of metal and the metals leach into the food
 Examples of toxic metals include copper, zinc used in galvanized containers

21. 3. Biological Hazards
 While physical and chemical hazards have potential to cause foodborne illness,
 the majority of foodborne illnesses result from biological hazards such as
bacteria, viruses, and parasites (referred to collectively as pathogens)
 The pathogens most commonly responsible for foodborne illness include:
 E.coli
 Salmonella
 Listeria
 Vibrio

22.  Food Contamination(honey)
 Food can become contaminated at any point from farm to
table as well as during
 production
 shipping
 distribution
 Pathogens such as norovirus and Shigella can be introduced
into food during processing and preparation by infected food
handlers or by cross contamination with other raw foods

23.  The factor affects to grow the pathogens of microorganism
 Food
 acidity
 time FATTOM
 temperature
 oxygen
 moisture
 With proper control of these conditions, the opportunity for the
occurrence and spread of foodborne illness can be reduced

24. 1. Food
 Pathogens require food in order to grow, multiply, and in some
cases, produce toxins.
 Foods that support the rapid growth and replication of
pathogens are called Time/Temperature Control for Safety
(TCS) foods (formerly potentially hazardous foods or PHFs)

25.  Honey may be contaminated by bacteria, yeasts, fungi or molds
 raw honey is safe for healthy adults, it can be dangerous for
infants and pregnant women
 Honey including raw honey can contain
the spore forming bacterium
 Clostridium botulinum
Escherichia coli
Streptococcus pyogenes
Salmonella spp
2. Acidity
 These pathogens are grow at pH of between 3.2 and 4.5

26. 3. Temperature
 bacteria that have adapted to survive in extremely hot
or cold environments, almost all pathogens can grow
between 5o to 57.7°C
 most have optimum growth around human body
temperature (37°C)
 In order to liquefy honey, it is best to heat it at 35-
40°C

27. 4. Time
 There is a lag period when pathogens are introduced to a
food during which they acclimate to the environment.
 The growth of microbes in a fermenter can be broken down into
four stages:
– Lag Phase
– Exponential Phase
– Stationary Phase
– Death Phase Lag
Exponential
Stationary
Death
Turbidity (optical density)9.0
8.0
7.0
6.0
5.0
4.0
Time
Opticaldensity
LogCFU/ml10

28. Conti…
• Bacteria multiply rapidly. One bacterium can
become one million in less than seven hours.
• To control bacteria multiplying food should be
• Eat food as soon after it is made
• Cool quickly and store in a fridge or freezer

29. 5. Oxygen
 Some bacteria but not all need oxygen to reproduce
 Vacuum pack foods use to remove oxygen
 Aerobic bacteria require oxygen for growth (i.e.,
Campylobacter jejuni and Bacillus cereus)
 Anaerobic bacteria do not need any oxygen to grow (i.e.,
Salmonella spp., Listeria monocytogenes, E. coli, and
Staphylococcus aureus

30. 6. Moisture
 Bacteria like moist conditions
 Lower levels of moisture (< 0.85 Aw) inhibit growth and
generally do not require refrigeration
 Higher levels (> .85 Aw) support pathogens, so other control
measures (i.e., refrigeration) are necessary

31.  The quality indicators of honey are
 Freshness
 moisture content
 fermentation
 enzymes
 electric conduction
 glucose/ fructose
 pollen types
 these are checked by the laboratory equipment’s

33. Detection of adulteration by overheating
 Long overheating of honey to temperatures above 50 °C
destroys valuable substances in honey
 this loss has a negative impact on the quality of honey
 Overheated honey loses its biological value
 significantly reduces the amount of vitamins and enzymes.

34. Hydroxymethyl furfural (HMF)
 Hydroxymethyl furfural is an endogenous foreign substance
 It is a highly reactive compound which can further react,
e.g. undergo the Maillard reaction.
 It can thus reduce the nutritional value of honey through
degradation of labile components
 Maillard reaction
 a nonenzymatic reaction between sugars and proteins that
occurs upon heating and that produces browning of some foods
 The Maillard reaction is a chemical reaction between amino
acids and reducing sugars that gives browned food its
distinctive flavor

35.  Hydroxymethyl furfural is also a good indicator of
adulteration of honey by the addition of invert sugar
Enzymes (diastase, invertase)
 Enzymes in honey are an important indicator for quality
control.
 Invertase or diastase activities are used as indicators of
heat damage to honey
 Limits for the enzymatic activity of diastase are
determined by national and EU legislation.
 Lichtenberg-Kraag (2014) analyzed amylase and invertase
in honey
 Enzymatic activity is an indicator reflecting the process of
converting nectar into honey during the ripening process.

36. Fermentation
 Fermentation occurs frequently when honey is harvested
prematurely and this negatively affects the quality, because the water
content is higher
 Aged honey should contain about 19% water, and honey with
higher water content is susceptible to fermentation.
 High humidity during storage or processing can dilute the upper
layer of honey, making it more susceptible to fermentation.
 Higher storage temperature also entails a greater risk of
fermentation.
 Fermentation can be detected by determining titratable acidity

37. Honey Quality parameters
Organoleptic – measures the natural smell, taste,
and color of the honey
Ph to measure the acidity of honey ( 3.4-6.1)
Reducing Sugar- determine the sugar content
(fructose, glucose & sucrose) of the honey and
measured Lane and Eynon method.

38.  Sampling is the act of selecting a certain portion, number of
containers or product units from a particular lot of the beeswax
and honey.
 Samples are normally sent to the laboratory for analytical
purposes.
 The results obtained from the laboratory will be the basis of
removal of the product from the market, legal or administrative
action to the producer, seller, distributor, exporter and consumer.

39.  Honey is composed primarily of sugars and water.
 On average honey contains about 79.6% sugar and
17.2% water. The primary sugars are fructose (38.2%) and
glucose (31.3%).
 These are simple sugars that are readily absorbed by the
body
 Other sugars include maltose (7.3%) and sucrose (1.3%)
 Honey also contains acids (0.57%), some proteins
(0.26%), a small amount of minerals (0.1%)

40. Chemical Composition of Honey
 Carbohydrates
the major portion of honey - about 82% is
carbohydrates present in
 the monosaccharides
 fructose (38.2%)
 glucose (31%);
 disaccharides (~9%)
 Sucrose
 maltose

41. Chemical Composition of Honey
Proteins and Amino Acids
 Honey contains a number of enzymes, including invertase,
which converts sucrose to glucose and fructose; amylase, which
breaks starch down into smaller units; glucose oxidase,
 which converts glucose to gluconolactone, which in turn yields
gluconic acid and hydrogen peroxide; catalase, which breaks
down the peroxide formed by glucose oxidase to water and
oxygen; and acid phosphorylase, which removes inorganic
phosphate from organic phosphates
 Honey also contains eighteen free amino acids, of which the
most abundant is proline.

42.  Minerals
 the minerals calcium, iron, zinc, potassium, phosphorous,
magnesium, selenium, chromium and manganese

43. What is ash analysis?
 Ash refers to any inorganic material, such as minerals, present
in food.
 It's called ash because it's residue that remains after heating
removes water and organic material such as fat and protein.
 Food scientists "ash" foods so that they can examine this
leftover material to better determine a food's content.
Determination of ash content used
AOAC method: Ashes were obtained by
 ashing in a furnace at 550oC for 5 hours to

44. Why do we determine ash content?
 The analysis of ash content in foods is simply the burning away
of organic content, leaving inorganic minerals.
 This helps determine the amount and type of minerals in food
 This is important because the amount of minerals can
determine physiochemical properties of foods, as well as retard
the growth of microorganisms.

45. Determination of moisture content
 Mc is one of the most important characteristics in consumer
sensory perception of food.
 Change in moisture content will dramatically affect flavor and
texture as well as physical and chemical properties, as water
gives chemicals a helpful medium to catalyze chemical reactions
(water activity).

46. Sampling guidelines
 Use the containers clean, dry, wide mouth, sterile, air
tight and of a size suitable for submission.
 Plastic or glass jar containers that are leak proof may
be used for honey
 All samples packed for dispatch must be secured with
shock absorbing materials to protect them from
damage.
 Containers should be wrapped heavily in paper and
cushioning material for dispatch.
 Sample size should range between 250gm to 500gm
depending on number of parameters for analysis.

47.  Samples will be submitted in three portions.
 The second portion of the sample will be sent to the
laboratory for analysis and the authorized officer can
retain the third sample for future comparisons.

48. Essential Parameters for Analysis for Honey
 HMF
 Water insoluble solids
 Moisture contents
 Mineral contents (Ash)
 Diastase activity
 Acidity
 Sugar content
 Antibiotics residues
 Pesticides residues
 Heavy metals

49. No Indicator/ composition Parameter Measurement/
reference
1
Freshness Small and taste Olfactory
HFM Laboratory taste
Glucose-Oxidize H2O2 taste
Diastase Laboratory taste
2
Moisture content Density Measuring gug-
scale
Refraction of light Refractometer
3
Fermentation Alcohol foaming
Acetic acid taste
Fermentation microscope
4
Enzyme Diastase Laboratory tests
HFM Laboratory tests

50. No Indicator/ composition Parameter Measurement
/ reference
5 Glucose / fructose Differs per honey titration
Polarization glass
6 Pollen Differs per honey Microscope and
pollen
collection or
pollen atlas
7 No residue Laboratory tests
8 Electric conductivity Differs per honey Laboratory tests

51. Spectrophotometer for HMF level test
 5.0g from each honey sample was weight accurately into a
beaker to test the HMF level.
 25.0 ml of distilled water was then added and mixed well until
the 5.0g honey samples was completely diluted dissolved.
 The mixed solution was then transferred into a 50ml
volumetric flask.

52.  0.5ml of Carrez solution I was added into the volumetric flask and
mixed well by vortex.
 The mixed solution was then added with Carrez solution II and
mixed thoroughly by vortex. Then, distilled water was added into the
volumetric flask up to the mark.
 A drop of ethanol might be needed to suppress the foam that form
during mixing. This mixture was then filtered using a filter paper.
 The first 10ml of filtered solution was rejected while the remaining
solution after filtration was collected. 1.0ml of the filtrated solution
was pipetted into two separate test tubes with the volume of 1.0ml
each.

53. Essential Parameters for Analysis for Beeswax
 Iodine value
 Acid value
 Saponification value
 Specific gravity
 Melting point

54.  SUGAR PROFILE IN HONEY
 According to the European Standard for pure honey,
the content of reducing sugars (fructose, glucose and
maltose) in pure honey sample should not be less than
60 %.
 The reducing sugars in honey at tropical country such
as Malaysia might be slightly lower than 60 % due to
the high humidity.

55. DETERMINATION OF HYDROGEN PEROXIDE
 A 30 % (w/v) concentration of honey was prepared by
weighing 3g of honey and diluted in 10 ml of distilled water.
 The mixture was then incubated in a waterbath at 37ºC for 30
minutes.
 The test strips from the test kit was dipped in the mixture and
the color developed was read against the colour code to obtain
the concentrations of the H2O2 formed.
 Each sample was tested three time for accuracy purpose and
the results were recorded.

56. Determination of ph level
 pH reading of the crude honey was very unstable and hard to
determine. Therefore honey was diluted into 10 %solution (w/v).
 The pH meter was calibrated at pH 3.7 (4.0), 7.0 and 9.0
before used.
 10 g of honey sample was dissolved in 75 ml of carbon dioxide-
free distilled water.
 This solution was mixed by using magnetic stirrer.
 The pH electrodes were immersed into the solution.
 pH value of the honey solution was recorded in two decimal
places.

57.  Pure honey normally contains relatively small amount of acid
which is important for the honey taste.
 It contains a number of amino acids (0.05 to 0.1%) and organic
acid (0.57%) (National Honey Board, 1996).
 honey is mildly acidic and pH value lesser than 7.
 The average pH value for most honey is 3.9.
 The typical range of pH value of honey varies between 3.4 and
6.1 (Bogdanov, 2010c).

58. Viscosity of honey
 This is the property of liquid honey that affects its
tendency to flow.
 This property is affected by the amount of moisture
in honey and temperature.
 Honey with low water content flows relatively slow
and an increase in temperature reduces its viscosity.

59. Mineral content
 The non-volatile inorganic residue after ignition of honey is
referred to as ash, and its separate components as minerals.
 The minerals, e.g. potassium, chlorine, sulphur, sodium, and
calcium originate from the soil and get into honey via the
plants.
 Minerals are among the many components that affect honey
colour.
 Very light coloured honeys often contain little mineral matter
and dark honeys contain more mineral matter.

60. Water insoluble solids
 Water insoluble solids refer to pollen, combs, debris, bee and
filth particles are important means to detect honey impurities.
 Water insoluble solids content for honey in EU and Tanzania
Standards is not more than 0.1% for extracted honey while for
pressed honey is not more than 0.5%.
 %impurity= intial weight-cleanw/cleanw*100%

61. Water content
 Put some honey on the prism, close the lid and look at the scale.
That is all.
 Pay attention! There are two kinds. With and without ATC
(automatic temperature compensation).
 ATC is the easiest way to work with, because the refractometer
compensates temperatures above or below 20oC automatically.
 Also consider that the refractometer should be calibrated
regularly.

62. Honey moisture content and its effects

63.  Honey can be kept for a long time as long as the moisture
content is lower than 18%.
 If the moisture content is higher the honey will eventually
ferment.
 The moisture content of honey can be measured with a hand-
held refractometer made especially for honey.
 This can have three scales:
breaking index
percentage of sugar
percentage of water.

64. These techniques of honey purity tests include:
1. Determination of HMF level by spectrophotometer.
2. Determination of sugar profile by gas chromatography.
 Gas chromatography is a common type of chromatography
used in analytical chemistry for separating and analyzing
compounds that can be vaporized without decomposition. Typical
uses of GC include testing the purity of a particular substance, or
separating the different components of a mixture.
3. Determination of water content by hand held refractrometer.
4. Determination of pH value by pH meter.

65.  Some hand-held refractometers have only one scale, and read
percentage of water in honey.
 Its range of measurement is about 13-28% moisture.
 Refract meters are calibrated to measure at temperature of 20°C
 To measure moisture at higher and lower temperatures a
correction has to be calculated.
 For measurements above 20 °C : add 0.1% per °C to the read
sugar percentage.
 For measurements below 20 °C: substract 0.1% per °C from the
read measurement.
 Some refractometers have automatic temperature correction
(ATC).

66.  The moisture content of honey can also be measured by
determining its density, that is, its weight per unit of volume.
 Honey has a density at 20 °C of 1.40 to 1.44 kg/ litre,
depending on the moisture content.

67.  Shelf life related to moisture content of the honey
 < 17.4% shelf life at least 18 months
 17.5 - 18.4% shelf life at least 12 months
 18.5 - 19.4% shelf life at least 6 months
 19.5 - 20% shelf life 3 months
Sugar content of honey
 Honey that contains 18% water thus contains 82% sugars,
namely the simple sugars glucose (dextrose) and fructose
(laevulose).

68. Enzymes in honey
 Honey contains the enzymes diastase, invertase and glucose-
oxidase.
 These enzymes are denaturated and damaged when heated.
 Diastase-index
 The enzyme diastase, also called amylase, breaks down starch
into maltose.
 The diastase index is used as a parameter for the freshness and
rawness of honey.

69. HMF
 a substance formed by one of the sugars in honey when it is
heated or warmed for a long time.
 Recommended standard of HMF content is not more than
40mg/kg.
 is an organic compound that is produced by acid-catalyzed
dehydration of sugars
 HMF > 40 or 80 mg/kg it is no longer honey according to EU
legislation. Tropical zone honey is maximum of 80 mg/kg
permitted.
 Relation T° / time to get from 0 to 40 mg HMF / kg honey
 20 ° C 2 years
 35 ° C 60 days
 55 ° C 3 days
 70 ° C 4 hours
 85 ° C 10 minutes

70. Standards of honey according to EU CODEX and Tanzania
S/N CRITERIA EU CODEX Tanzania
1. Moisture content,
(%)
Not more than
21
Not more than 20 Not more than 21
2. Water insoluble
solids
Pressed honey, (%)
Extracted, (%)
0.5% Max
0.1% Max
0.5% Max
0.1% Max
0.5% Max
0.1% Max
4. Ash content, (%) 0.6 Max 0.6 Max
5. Sugar contents
Reducing sugars, %
Sucrose, %
Not less than 65
Not more 5
Not less than 60
Not more than 5
Not less than 65
Not more than 5
6. Acidity, mill
equivalent/kg
Not more than
40
Not more than 50 Not more than 40
7. Diastase Number Not less than 3 Not less than 8 Not less than 10
8. HMF, mg/kg Not more than
40
Not more than 40 Not more than 40

71. S/N CRITERIA EU CODEX Ethiopian
1. Moisture content, (%) Not more than 21 Not more than
20
20
2. Water insoluble solids
Pressed honey, (%)
Extracted, (%)
0.5% Max
0.1% Max
0.5% Max
0.1% Max
0.5% Max
4. Ash content, (%) 0.6 Max -
5. Sugar contents
Reducing sugars, %
Sucrose, %
Not less than 65
Not more 5
Not less than
60
Not more than
5
Not less than 65
Not more than 5
6. Acidity, mill
equivalent/kg
Not more than 40 Not more than
50
Not more than 40
7. Diastase Number Not less than 3 Not less than
8
Not less than 8
8. HMF, mg/kg Not more than 40 Not more than
40
Not more than 40
Standards of honey based on EU, Codex and
Ethiopian

73.  temperature measuring
 recording devices;
 timing devices;
 scales;
 metal detectors;
 water activity meters;
 pH meters;
 other instruments

74. Quality standards for beeswax
 Waxes are typically quality controlled with regard to the following physical
properties:
 melt point
 oil content
 color
 Melt Point
 Beeswax may exist in two forms; solid or liquid. Beeswax has higher
melting point than paraffin wax and low melting point than other waxes of
plant origin.
 Provides information on temperature at which most of a given wax
changes from a solid to a liquid.
 Widely used for paraffin waxes. 100-160°F (43-71°C) for paraffin waxes.

75. Oil Content
 The amount of oil in wax indicates degree of refining.
 Fully Refined <0.5%
 Semi-refined 0.5-1.0%
 Scale 1.0-3.0%.
Color
 The deviation of molten wax from colorless.
 But Most of the time yellowish brown color

76. Standards of beeswax according to EU requirements
and Ethiopian standards
S/N Criteria EU Ethiopia
1 Iodine values 8-12 -
2 Acid numbers 17-24 17-24
3 Saponification values 85-100 87-104
4 Melting point , o C 62 – 65 61-66
5 Specific gravity 0.962 & 0.979 at 15.5oC and 25oC
respectively.
0.955- 0.98 at15.50c
and 250 c respectively.
6 Refractive index at 75oC Lies between 1.4398-1.44451. Lies between 1.44-
1.445
7 Easter value 70-80 70-80

77. Standards of beeswax according to EU and Tanzania
S/N Criteria EU Tanzania
1. Iodine values 8-12 8-12
2. Acid numbers 17-24 17-24
3. Saponification values 85-100 85-100
4. Melting point , oC 62 – 65 62-65
5. Specific gravity 0.962 & 0.979 at 15.5oC and
25oC respectively.
0.962 & 0.979 at15.50c and
250 c respectively.
6. Refractive index at 75oC Lies between 1.4398-
1.44451.
Lies between 1.4398-
1.444510c
7. Dielectric constant in °c 3.1-3.30c Not available

78.  The legal name since 1991 is AOAC INTERNATIONAL.
... While you may have seen that “AOAC” stands for the
THE ASSOCIATION OF ANALYTICAL
COMMUNITIES, this is only a statement to encompass
all the scientific disciplines involved in doing the work of
the Association, not a legal name.

79. How do you calculate ash content?
Ash determination=W1-W2/W2-W3*100
 W1= empty container W3= sample + ash the drying
 W2= sample + container
Moisture determination how much is it in the slide read and
absorb
 Moisture determine=W2-W1/W2-W1*100
 Then finally MC=100-DM(dry matter)
 W1= empty dish W3= sample + dish after dry
 W2= weight of sample + dish

80.  Cleaning and sanitation record;
 accident and illnesses record;
 rodent/insects control record;
 chemicals records (additives, sanitizers);
 All operators must have a tracking system that:
 allows for the identification of all raw materials,
ingredients and products (including imported).
 The batch s

81. Identify and control hazards
 Before you can control hazards you need to know what the
hazards are. Here are some ways to identify safety and health
hazards:
 Review records of accidents, injuries, illnesses, and close calls
 look for trends or common factors in
o kinds of injuries or illnesses
o parts of body
o time of day/shift
o location
o equipment
o protective equipment

82.  PPE is equipment that will protect the user against health or
safety risks at work.
 It can include items such as safety helmets, gloves, eye
protection, high-visibility clothing, safety footwear and safety
harnesses.
 The food industry, just like other industries, makes use of
personal protective equipment (PPE), in order to safeguard
the health and physical integrity of its workers.
 In particular, the workers most exposed to food industry
occupational risks are those we find in companies which
produce nutrients and food additives.

83.  The following is a general list of safety precautions you must
observe in any work area:
 Don’t fool around. “Horseplay” is one of the biggest causes of
injuries on the job and it may be grounds for dismissal.
 Never work while under the influence of drugs or alcohol, as
you are a hazard to yourself and your co-workers.
 Pay particular attention to moving objects, such as
equipment, dollies, mixers, and slicers.
 Walk, do not run, in the work areas.
 Stay completely alert on the job.

84. How do you store laboratory equipment?
 When storing laboratory supplies such as glassware, pipettes,
and plates use racks, shelves, and storage cabinets to allow for
an organized and efficient work space.
 When storing chemicals, reagents, or biological samples such as
cell lines or tissue products, specific storage equipment is
necessary

85. Why is PPE important?
 Making the workplace safe includes providing instructions,
procedures, training and supervision to encourage people to work
safely and responsibly.
 Even where engineering controls and safe systems of work have
been applied, some hazards might remain.
 These include injuries to:
 the lungs, eg from breathing in contaminated air
 the head and feet, eg from falling materials
 the eyes, eg from flying particles or splashes of corrosive
liquids
 the skin, eg from contact with corrosive materials
 the body, eg from extremes of heat or cold
 PPE is needed in these cases to reduce the risk.

86. Maintenance
 PPE must be properly looked after and stored when not in use,
 eg in a dry, clean cupboard.
 If it is reusable it must be cleaned and kept in good
condition.
 Think about:
 keeping replacement PPE available
 who is responsible for maintenance and how it is to be
done
 for visitors who need protective clothing
 Employees must make proper use of PPE and report its loss or
destruction or any fault in it.

87. Eyes
 Hazards
Chemical or metal splash, dust, projectiles, gas and vapour,
radiation
 Safety spectacles, goggles, face screens, faceshields, visors
 Make sure the eye protection chosen has the right combination
of impact/dust/splash/molten metal eye protection for the task
and fits the user properly

88. Head and neck
 Hazards
Impact from falling or flying objects, risk of head bumping, hair
getting tangled in machinery, chemical drips or splash, climate or
temperature
 Industrial safety helmets, bump caps, hairnets and firefighters'
helmets
 Some safety helmets incorporate or can be fitted with specially-
designed eye or hearing protection
 Don't forget neck protection, eg scarves for use during welding
or melting metal
 Replace head protection if it is damaged

89. Ears
 Hazards
Noise – a combination of sound level and duration of exposure,
very high-level sounds are a hazard even with short duration
 Earplugs, earmuffs, semi-insert/canal caps
 Provide the right hearing protectors for the type of work, and
make sure workers know how to fit them
 Choose protectors that reduce noise to an acceptable level,
while allowing for safety and communication

90.  When storing laboratory supplies such as glassware, pipettes,
and plates use racks, shelves, and storage cabinets to allow for
an organized and efficient work space.
 When storing chemicals, reagents, or biological samples such
as cell lines or tissue products, specific storage equipment is
necessary

91. 1. Place food scraps in proper containers.
2. Do not allow containers to overflow. Empty them before they
are completely full.
3. Report broken or defective containers.
4. If wearing gloves while disposing of refuse, you should remove
the soiled gloves once the job is done and, when returning to
work, wash and sanitize hands properly
5. Push garbage down using a tamper or other tool. Do not push
it down with your hand or foot!

92.  Do not mix any chemicals found on the job site unless
you are absolutely certain that the combined mixture
will not be harmful.
 All chemicals should be stored in their original
containers and the containers should be labelled and
sealed.
 Rinse off and neutralize any spills on your personal
clothing

93. 1. The difference between organic and inorganic
honey
2. Why we process the honey
3. What does mean Maillard reaction depend on
HMF?
4. discus the causes of hazard during sample
preparation?