1. Food Quality Control
WFP Logistics, We Deliver

2. 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

3. 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

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

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

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

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

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

9. Pests
Sources
Detection
Reporting

10. Inspection Techniques: What to Look For
Contamination
Infestation
Damaged Packaging

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

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

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

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

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

17. Recording, Reporting & Follow-up Procedures

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

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

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

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

22. SNF Storage Challenges
Shelf Life
Traceability
Temperature

23. 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.

24. Questions
WFP Logistics, We Deliver