Steps for Food Fortification

1. Determine the appropriate technique and type of premix / fortificant

These depend on the technology available but most importantly on the food vehicle. E.g. for powdered products batch mixing or continuous metering can be used for the addition of a selected premix.

2. Procure the premix from a WFP-approved premix supplier

Quantitative analyses should be carried out for each micronutrient in each batch of any bulk vitamin or mineral premixes manufactured. A Certificate of Analysis (CoA) must be delivered along with the premix by the premix supplier.

3. Store the premix properly

Vitamins and minerals premixes should be stored in a dry, clean and cool place. These products should be locked when not used, as accidental ingestion is a health hazard.

4. Add the premix and monitor the procedure

Keep a permanent record of calculations for vitamin/mineral additions to the finished product to demonstrate whether additions theoretically give the correct range.

Verify proper premix addition by calculating the Coefficient of Variation. The CV demonstrates whether the mineral and vitamins premix is homogeneously distributed in the finished product.

Regular testing and recording of the in-line accuracy of the metering pump (calibration).

Make a visual check every 1-2 hours to make certain that the vitamin preparation is being used up at a consistent rate and keep records of this (e.g. iron spot check).

Keep daily records (inventory) showing actual vitamin usage and actual flour production.

Perform finished product quality controls. Each lot should be sampled and tested for compliance with its chemical and physical specifications prior to release by the QA/QC department. Testing for each lot should include analysis for part or all added vitamins and minerals.

NOTE: Processing conditions and critical stages of the manufacturing process should be monitored in such a way as to ensure that no unexpected nutrient losses ocurr during processing or after unpredictable delays. Monitor recording charts of time/temperature history during thermal processing or during drying.