Articles
Quality management of Moringa oleifera for the food industry in Europe
Article number
1158_50
Pages
435 – 440
Language
English
Abstract
The development of a quality management system for Moringa oleifera leaf powder to be used as a food-ingredient in Europe is outlined.
A quality management system should be based on the principles of hazard analysis and critical control points (HACCP). Contaminants and food hygiene requirements are briefly described and examples of the most relevant food laws in Europe and Switzerland are given.
Based on these, a testing plan can be developed and necessary documentation provided to assure the customers of the quality of the produce.
Needs regarding production-processes such as using lot-numbers and ensuring traceability are presented.
To establish moringa as the highly valuable food-ingredient that it is, food-safety has to be ensured.
A quality management system should be based on the principles of hazard analysis and critical control points (HACCP). Contaminants and food hygiene requirements are briefly described and examples of the most relevant food laws in Europe and Switzerland are given.
Based on these, a testing plan can be developed and necessary documentation provided to assure the customers of the quality of the produce.
Needs regarding production-processes such as using lot-numbers and ensuring traceability are presented.
To establish moringa as the highly valuable food-ingredient that it is, food-safety has to be ensured.
Publication
Authors
W. Moritz
Keywords
Moringa oleifera, quality management, microbiology, pesticides, contaminants
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