M-05 Perform Operational Tests

Cereal Processing Level III
Based on October 2021, Version 2 Occupational

standards
Module Title: Performing Operational Tests and

Evaluate Products
LG Code: IND CRP3 M05LO (1-4) LG (17-20)
TTLM Code: IND CRP3 TTLM 1223v1
December, 2023
Addis Ababa, Ethiopia
Table of Contents
Introduction to the Module .......................................................................................................... 1
LO#1- Prepare test equipment. ................................................................................................... 2
Instruction sheet ....................................................................................................................................... 2

Information Sheet 1 .................................................................................................................................. 3
Self-check 1 ........................................................................................................................... 82
Operation Sheet 1 ................................................................................................................................... 84
LAP Test 1 ................................................................................................................................................ 91
LO#2- Check products before transferred to next operation ................................................. 92
Instruction sheet ..................................................................................................................................... 92

Information Sheet 2 ................................................................................................................................ 93
Self-check 2 ......................................................................................................................... 102
Operation Sheet 2- .............................................................................................................................. 103
LAP TEST .......................................................................................................................... 104
LO#3- Determine methodology for evaluating product quality ........................................... 105
Instruction sheet ................................................................................................................................... 105

Information Sheet 3 .............................................................................................................................. 106
Self-check 3 ......................................................................................................................... 114
Operation Sheet 3- .............................................................................................................................. 115
LAP TEST .......................................................................................................................... 115
LO#4 - Apply evaluation methodology ................................................................................... 116
Instruction sheet ................................................................................................................................... 116

Self-check 4 ......................................................................................................................... 137
Reference Materials .................................................................................................................. 140
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and Skills level III December ,
Author/Copyright 2023
Introduction to the Module
This module covers the ability to perform operational tests, measurements and evaluating final
product using standard methods with access to readily available advice from supervisors.
Page 1 of 145 Ministry of Labor Cereal Processing Version -1

LG #17 LO#1- Prepare test equipment.
Instruction sheet
This learning guide is developed to provide you the necessary information regarding the
following content coverage and topics:
 Set up operational test equipment and code of practice for preparation of samples.
 Defining and Following simple measurement technique.
 Identifying Hazards and enterprise controls with the sample, preparation methods,
reagents and/or equipment.
 Performing pre-use and safety checks standards, codes, procedures and/or enterprise
requirements.
 Using common measuring equipment for each specific test.
 Identifying and reporting faulty or unsafe equipment is to appropriate personnel.
 Checking calibration status of based on the concepts of methodology.
This guide will also assist you to attain the learning outcomes stated in the cover page.
Specifically, upon completion of this learning guide, you will be able to:
 Set up operational test equipment and code of practice for preparation of samples.
 Define and Follow simple measurement technique.
 Identify Hazards and enterprise controls with the sample, preparation methods,
 Perform pre-use and safety checks standards, codes, procedures and/or enterprise
requirements.
 Use common measuring equipment for each specific test.
 Identify and report faulty or unsafe equipment is to appropriate personnel.
 Check calibration status of based on the concepts of methodology.
Learning Instructions:
1. Read the specific objectives of this Learning Guide.
2. Follow the instructions described below.
3. Read the information written in the information Sheets
4. Accomplish the Self-checks
5. Perform Operation Sheets
6. Do the “LAP test”

Information Sheet 1
1.1 Set up operational test equipment and code of practice for preparation of samples.
Setting up operational test equipment and establishing a code of practice for preparing samples in
cereal processing involves several steps and considerations.
1.1.1 Set up operational test equipment

Cereal processing is a complex and delicate operation, and it is essential to have the proper test
equipment in place to ensure that the process is running smoothly and efficiently. This article
will provide you with a step-by-step guide on how to set up operational test equipment in a
cereal processing plant.
 Identifying the equipment

The first step is to identify the specific test equipment that you will need for your cereal
processing plant. This will depend on the type of cereal that you are processing, as well as the
specific requirements of your operation. Some of the most common types of test equipment
used in cereal processing include:
 Moisture Meters: Measure and analyze the moisture content of cereal grains, flours,
or finished products. Utilizes different methods such as capacitance, near-infrared
(NIR), or halogen moisture analyzers.
Figure1.1 moisture analyzer

 Ash Content Analyzer: Measures the mineral content (ash) in a sample, indicative of
its purity or level of contamination.
Figure 1.2 Ash Content Analyzer

https://www.youtube.com/watch?app=desktop&v=n2Qwb8Pw8YE(process ash content
analyzer) Access date 30/11/2023
 Protein Content Analyzer: Determines the protein content in grains or flour, a

significant factor in nutritional value and baking performance.
Figure1.3 Protein Content Analyzer

 Falling Number Analyzer: Assesses the alpha-amylase activity in grains to measure
sprout damage, especially in wheat.

Figure 1.4 Falling Number Analyzer
 Physical Tests: Various physical measurements such as particle size, density, and
texture analysis to understand the physical characteristics of grains or flours.
 Flour Color Analyzer: Measures the color of flour, which can indicate quality and
suitability for specific end products.
Figure 1.5 Flour Color Analyzer

 Single Kernel Characterization System (SKCS): Analyzes individual kernels of
grain for size, hardness, and moisture content, crucial for quality assessment.
Figure 1.6 Single Kernel Characterization System (SKCS)

 Wet Gluten Test: Measures the gluten content and quality in dough, crucial for
determining baking properties.
 Glutomatic: A system used for automatic gluten development and washing.
 Dough and Gluten Strength Tests: Various tests to assess the strength and elasticity
of dough, crucial for determining baking performance.
 Farinograph: Measures the consistency of dough during mixing, providing

information on water absorption and dough development.
Figure 1.7 Farinograph

 Extensigraph: Measures dough strength and extensibility, providing information on
its behavior during mechanical stress.
Figure 1.8 Extensigraph
 Alveograph: Measures the dough's viscoelastic properties, specifically its ability to

inflate before rupture.
Figure 1.9 Alveograph

 Mixograph: Evaluates dough mixing properties, assessing gluten development and
starch behavior during mixing.

Figure 1.10 Mixograph:
 Flour Starch Viscosity Tests: Tests such as the Amylograph and Rapid Visco
Analyzer assess starch gelatinization properties, crucial in cereal processing for
determining cooking characteristics and product quality
 Particle Size Analyzers : Assess the particle size distribution in cereal products to
ensure consistency. Instruments like laser diffraction or sieving apparatus analyze the
size and distribution of particles.
 Colorimeters: Evaluate the color characteristics of cereal products. Colorimeters

quantify color attributes such as hue, saturation, and brightness, ensuring consistency
and visual appeal.
 Texture Analyzers: Measure the mechanical properties of cereal products, including

hardness, chewiness, crispness, and brittleness. Texture analyzers simulate chewing
or other mechanical actions to assess product texture.

 Flowmeters: Monitor the flow rate or movement of liquids or gases during cereal
processing. They ensure controlled flow and proper mixing of ingredients or liquids
in various stages of production.
 Density Meters: Determine the density or specific gravity of liquids used in

processing or final products. Helps in maintaining consistency and quality of liquid-
based cereal products.
 pH Meters: Measure the acidity or alkalinity of solutions, batter, or dough used in

cereal processing. Maintaining the correct pH is crucial for product consistency and
fermentation processes.
 Conductivity Meters: Measure the conductivity of solutions, which correlates with

their ion concentration. Used for assessing salt content, dissolved solids, or other
solution characteristics.
 Selecting the appropriate location for the equipment

Once you have identified the equipment you need, you will need to select an appropriate
location for it in your plant. The location of the equipment should be based on several factors,
including:
 The size of the equipment

 The amount of space available
 The proximity to other equipment
 The need for access to utilities
 Installing the Equipment

Once you have selected a location for the equipment, you will need to install it. This may
involve mounting the equipment on a stand or table, connecting it to power and water, and
calibrating it. The specific installation process will vary depending on the type of equipment
you are using.

 Training of the Operators
Once the equipment is installed, you will need to train the operators on how to use it. This
training should cover the basic operation of the equipment, as well as the specific procedures
for performing each test. The training should also include a discussion of the importance of
accurate testing and the potential consequences of incorrect results.
 Developing a Testing Schedule

Once the operators have been trained, you will need to develop a testing schedule. This
schedule should specify the frequency with which each test should be performed, as well as the
specific procedures for performing each test. The testing schedule should be based on the
specific requirements of your operation and the type of cereal that you are processing.
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145 and Skills level III December ,
 Monitoring the Results
Once you have implemented a testing schedule, you will need to monitor the results of the tests
to ensure that the process is running smoothly and efficiently. This will involve reviewing the
test results and taking corrective action as needed. The corrective action may involve adjusting
the process parameters, replacing worn or damaged equipment, or retraining the operators.
 Document the Results

Finally, you will need to document the results of the tests. This documentation should include
the date and time of the test, the test results, and any corrective action that was taken. The
documentation should be stored in a safe location so that it can be easily accessed in the future.
By following these steps, you can ensure that you have the proper test equipment in place to
monitor the cereal processing process and ensure that it is running smoothly and efficiently.
1.1.2 Codes of practice

The following code of practice is intended to provide guidance on the preparation of samples for
analysis in the cereal processing industry. It is based on the principles of good laboratory practice
(GLP) and is intended to ensure that samples are representative of the material being tested and
that the results of the analysis are accurate and reliable.
I. General Principles
The following general principles should be followed when preparing samples for analysis:
 Samples should be representative of the material being tested.

 Samples should be prepared in a clean and orderly manner.
 Samples should be handled in a manner that minimizes contamination.
 Samples should be stored in a manner that prevents deterioration.
 Samples should be labeled in a manner that allows them to be identified and
tracked.

II. Sampling
The method of sampling used should be appropriate for the material being tested and the type of
analysis to be performed. The following factors should be considered when selecting a sampling
method:
 The size and shape of the material being tested.

 The homogeneity of the material being tested.
 The purpose of the analysis.
III. Sample Preparation

The method of sample preparation used should be appropriate for the material being tested and
the type of analysis to be performed. The following factors should be considered when selecting
a sample preparation method:
 The physical and chemical properties of the material being tested.

 The purpose of the analysis.
IV. Storage
Samples should be stored in a manner that prevents deterioration. The following factors should
be considered when selecting a storage method:
 The temperature and humidity of the storage environment.

 The light exposure of the storage environment.
 The potential for contamination of the storage environment.

V. Labeling
Samples should be labeled in a manner that allows them to be identified and tracked. The
following information should be included on the sample label:
 The name of the material being tested.

 The date and time of sampling.
 The name of the person who collected the sample.
 The method of sampling used.
 The method of sample preparation used.
 The storage conditions of the sample.
VI. Documentation
The following documentation should be maintained for each sample:
 A sampling log that records the date and time of sampling, the name of the person who
collected the sample, the method of sampling used, and the storage conditions of the
sample.
 A sample preparation log that records the date and time of sample preparation, the name
of the person who prepared the sample, the method of sample preparation used, and the
storage conditions of the sample.
 A sample analysis log that records the date and time of analysis, the name of the person
who performed the analysis, the method of analysis used, and the results of the analysis.

1.1.3 Preparation of samples
Preparing samples in cereal processing involves several steps to ensure accuracy,
representativeness, and suitability for analysis. The most common method are:
• Sub-sampling or splitting using procedures,

Sub-sampling or splitting methods are crucial in cereal processing to ensure that representative
samples are obtained for testing, analysis, and quality control purposes. Here are some common
procedures used in sub-sampling or splitting samples in cereal processing.
When using these methods in cereal processing, it's important to consider the following:
 Homogenization: After splitting the sample, it's crucial to thoroughly mix or homogenize
each fraction to ensure a representative sub-sample is obtained. This helps in achieving
consistency and accuracy in subsequent analyses.
 Cleanliness and Contamination: Ensure that all tools, equipment, and surfaces used in
sub-sampling are clean and free from any residues or contaminants that could affect the
integrity of the sample.
 Precision and Accuracy: Follow established procedures and guidelines for sub-sampling
to maintain precision and accuracy in obtaining representative samples.
 Documentation: Record all sub-sampling procedures, including details of the method

used, the size of the sub-sample obtained, and any specific observations during the
process. Proper documentation ensures traceability and quality control.
By employing these sub-sampling or splitting procedures, such as riffling, coning and quartering,
manual and mechanical splitters, cereal processing industries can ensure that samples are
appropriately divided to obtain representative portions for accurate analysis and quality
assessment.

 Riffling:
Riffling involves dividing a sample into smaller representative portions by using a
riffle splitter. The riffle splitter has a series of chutes or channels that allow the sample
to be split by passing it through these channels multiple times.
The sample is poured onto the top of the splitter, and by allowing it to flow through
the channels; it's divided into fractions, aiming for a homogeneous distribution of
particles in each fraction.
Method of riffling
Setting up the riffle splitter on a stable surface and ensure it is clean and free from any
residues.
Thoroughly mix or homogenize the initial sample to ensure uniformity.
Pour the mixed sample onto the top of the riffle splitter.
Allowing the sample to flow through the channels or chutes by shaking or vibrating the
splitter gently.
Collecting the divided fractions from each chute or channel. Typically, alternate fractions
are collected, ensuring a representative sample from the entire batch.
Repeating the process by combining and re-dividing fractions until the desired sub-
sample size is obtained.
Thoroughly mix or homogenize the collected sub-sample to ensure uniform distribution
of particles.
 Coning and Quartering:

Coning and quartering is a manual method where the sample is poured onto a
clean surface, usually a clean canvas or tarpaulin, forming a cone-shaped pile.
The cone is then divided into four quarters by drawing two perpendicular lines
through the apex of the cone. Two opposite quarters are removed, and the process
is repeated until the desired sample size is obtained.

Method Coning and Quartering:
Placing a clean canvas or tarpaulin on a flat and clean surface.
Mixing the original sample thoroughly to ensure homogeneity.
Pour the sample onto the center of the canvas, forming a cone-shaped pile by hand.
Using a scoop or similar tool to flatten the cone, creating a circular layer of the sample.
Dividing the circular layer into four equal quarters by drawing two perpendicular lines
through the center of the layer.
Removing two opposite quarters of the sample and combine the remaining quarters.
Repeating the process of forming a cone, flattening, and quartering until the desired sub-
sample size is obtained.
Homogenizing the final sub-sample thoroughly to ensure even distribution of
components.
 Manual and Mechanical Splitters:

Manual splitters involve dividing the sample by hand using various tools like
spatulas, scoops, or dividers. These tools ensure a representative portion of the
sample is obtained.
Mechanical splitters are devices designed to mechanically divide samples into
smaller portions. They use mechanisms like rotating drums, chutes, or vibratory
methods to achieve sub-sampling.
Method of Manual and Mechanical Splitters:

For manual splitting, use clean tools such as spatulas, scoops, or dividers.
Mix the original sample thoroughly to achieve homogeneity.
Use the manual splitting tools to divide the sample into smaller portions, ensuring
representative sub-samples are obtained.
Ensure proper cleaning of the tools between sub-sampling to prevent cross-
contamination.
For mechanical splitters, follow the manufacturer's instructions for setting up and
operating the splitter.

Pour the sample into the mechanical splitter and activate the mechanism to obtain divided
sub-samples.
Ensure that the mechanical splitter is clean and properly calibrated for accurate sub-
sampling.
 Diluting samples
In cereal processing, diluting samples is a common practice used to adjust the concentration of
substances in a sample to fall within the range of analytical instruments or to reduce
concentrations for easier handling or analysis. Dilution allows for more accurate measurements,
especially when concentrations are too high or when the sample volume needs adjustment.
Method of diluting samples

Gathering clean and calibrated measuring equipment such as pipettes, graduated
cylinders, or volumetric flasks suitable for the required dilution volumes.
Choosing an appropriate diluent based on the analysis or testing requirements. Diluents

can be water, solvents, or specific solutions depending on the substances being analyzed
and the analytical methods used.
Selecting the appropriate diluent (water, solvent, buffer solution, etc.) based on the nature
of the sample and the analytical method to be used.
Determining the desired dilution factor based on the initial concentration and the target
concentration needed for analysis.
Calculating the required dilution factor based on the initial concentration of the sample
and the desired final concentration for analysis. For instance, if the initial concentration is
too high for accurate measurement, determine the dilution ratio needed to bring it within
the analytical range.
Calculating the volumes of the original sample and diluent needed to achieve the desired
dilution factor. Use the formula:
Volume of Sample = (Final Volume of Diluted Sample) / (Dilution Factor)

Volume of Diluent = Final Volume of Diluted Sample - Volume of Sample
Calculating the volume of the sample and diluent needed to achieve the desired dilution
ratio. For example, if diluting a 1 mL sample by a factor of 10, the dilution would require
1 part sample and 9 parts diluent (total 10 parts).
Preparing a series of dilutions by mixing the appropriate volumes of the sample and
diluent according to the calculated ratios. This process can involve multiple dilution steps
if needed.
Taking the required volume of the original sample (as calculated) using a clean pipette or
measuring device and transfer it to a clean and dry container (e.g., volumetric flask or
beaker).
Adding the calculated volume of the diluent to the same container slowly and carefully.
Mixing the contents thoroughly by gentle swirling or stirring to ensure complete
homogenization. It's crucial to achieve uniform mixing for accurate dilution.
Mixing and Homogenizing: Thoroughly mix the sample and diluent by gentle stirring,
vortexing, or other appropriate methods to ensure complete homogenization. It is crucial
to achieve uniform distribution of components throughout the diluted sample.
Labeling and Documentation: Properly label each diluted sample container with essential
information such as the dilution factor, date, sample ID, and any other relevant details.
Maintain accurate records documenting the dilution process, including calculations,
volumes used, and the final dilution factor achieved.
Quality Control Checks: Check the final volume of the diluted sample to ensure it
matches the calculated value. Conduct quality control checks if necessary to verify the
accuracy of the dilution. This might involve re-analyzing a portion of the diluted sample
to ensure it falls within the expected concentration range. Perform quality control checks
to ensure the accuracy of the dilution process. This might involve verifying the dilution
factor by re-analyzing a portion of the diluted sample.

Storage and Handling: Store the diluted samples appropriately based on their stability
requirements. Follow recommended storage conditions to maintain sample integrity until
analysis.
Further Analysis or Testing: Use the properly diluted samples for subsequent analyses,
testing, or quality assessments. Ensure that the diluted samples are compatible with the
analytical methods being employed.
 Physical treatments
These physical treatments play crucial roles in various stages of cereal processing, from sample
preparation and analysis to the production of cereal-based products. They help in modifying the
physical properties, separating components, and extracting valuable constituents from cereals for
further utilization or analysis. The specific application of these treatments often depends on the
intended objectives, such as quality control, analytical testing, or product development within the
cereal industry.
 Ashing
Ashing involves heating a sample at high temperatures to completely combust organic material,
leaving behind inorganic residue or ash.
In cereal processing, ashing can be used to determine the mineral content or total ash content of
cereal samples, providing information about the composition and nutritional value.

 Dissolving
Dissolving refers to the process of mixing a solid substance with a solvent to form a solution.
In cereal processing, dissolving might be used to dissolve specific components of interest for
analysis or to prepare solutions for further processing steps.
 Filtration
Filtration is the process of separating solid particles from a liquid or gas by passing it through a
filter medium.
In cereal processing, filtration can be used to remove solid impurities, separate suspended
particles, or clarify solutions, for instance, when separating insoluble fractions from cereal
extracts.
 Sieving
Sieving involves the use of a sieve or mesh to separate particles of different sizes in a sample.
In cereal processing, sieving is commonly used to separate cereal particles into different size
fractions, aiding in quality control or determining particle size distribution in flour milling or
cereal production.

 Centrifugation
Centrifugation involves spinning a sample at high speeds to separate components based on their
density or size.
In cereal processing, centrifugation can be utilized to separate solid and liquid phases in cereal
suspensions or to isolate specific components such as starch, gluten, or other fractions.
 Commination
Commination refers to the process of reducing the size of solid materials by crushing, grinding,
or milling. In cereal processing, comminution is commonly used in milling operations to break
down grains into smaller particles to produce flour or other cereal products.
 Moulding, casting or cutting specimens

In cereal processing, molding, casting, or cutting specimens can be part of the process for various
purposes, such as quality control, research, or analysis. Here's a general procedure for each
method:
 Molding
Molding is used to create uniform-shaped samples for specific tests or evaluations.
 Casting
Casting involves creating replicas or duplicates of cereal samples for examination, testing, or
storage.
 Cutting Specimens
Cutting specimens is used to obtain specific sections or portions of cereal products for analysis,
microscopy, or examination.

1.2 Defining and Following simple measurement technique.
Simple measurement techniques are fundamental tools used in cereal processing to monitor,
control, and optimize various parameters, ensuring product quality, process efficiency, and safety
in the production and handling of cereal-based products. Measurements may include:
1.2.1 Simple Ground Surveys

Technique: Using basic surveying tools like measuring tapes, levels, and compasses to measure
distances, elevations, and angles on the ground.
Application in Cereal Processing: Ground surveys can be employed to measure field sizes, land
contours, or distances between facilities in cereal farming or processing plants.
 Process of Simple Ground Surveys

 Identifying the area to be surveyed and set reference points or markers for measurements.
 Using measuring tapes or distance measuring tools to measure distances between points
of interest.
 Employing a leveling instrument to measure elevation differences or contours if required.
 Using a compass or theodolite to measure angles or directions as needed.
 Recording measurements accurately and maintain a detailed sketch or plan of the
surveyed area.
1.2.2 Maximum/Minimum Temperature, Humidity, and Solar Radiation

Technique: Using thermometers for temperature, hygrometers for humidity, and pyranometers
for solar radiation measurement.
Application in Cereal Processing: Monitoring temperature and humidity levels in storage
facilities or processing areas to ensure optimal conditions for grain storage and processing. Solar
radiation measurement aids in understanding light exposure in greenhouses or drying processes.

 Process Maximum/Minimum Temperature, Humidity, and Solar Radiation
 For temperature measurement, place a thermometer in the desired location, ensuring it is
shielded from direct sunlight or sources of heat or cold.
 Using a hygrometer to measure humidity levels by placing it in an area representative of
the environment to be measured.
 Employing a pyranometer in an unobstructed location to measure solar radiation levels,
ensuring it faces the sun.
1.2.3 Production/Process Parameters (Temperature, Flow, Pressure)

Technique: Thermometers for temperature flow meters for flow rates, and pressure gauges for
pressure measurement.
Application in Cereal Processing: Monitoring temperature during cooking, baking, or drying
processes. Flow meters can measure the rate of grain movement in conveyors, while pressure
gauges help control and regulate pressures in various processing stages.
 Process Production/Process Parameters (Temperature, Flow, Pressure)

 Using calibrated thermometers placed at critical points in the production process to
measure temperatures accurately.
 Installing flow meters in pipes or conveyors to measure flow rates of grains or processing
fluids.
 Attaching pressure gauges at appropriate locations to monitor pressure variations within
the processing equipment or systems.
1.2.4 Gas Levels in a Confined Space

Technique: Using gas detectors or sensors to measure gas levels (such as oxygen, carbon
dioxide, or methane) in confined spaces.
Application in Cereal Processing: Ensuring worker safety by monitoring and maintaining safe
gas levels in silos, storage bins, or enclosed processing areas to prevent potential hazards like
asphyxiation or combustion.

Process Gas Levels in a Confined Space
 Prioritizing safety by ensuring proper ventilation and safety equipment before entering
confined spaces.
 Using gas detectors or sensors calibrated for specific gases to measure and monitor gas
levels within the confined space.
 Following safety protocols and guidelines for gas level measurements in enclosed areas.
1.2.5 Density, Texture, Viscosity

Technique: Various instruments such as densitometers for density measurement, texture
analyzers for texture assessments, and viscometers for viscosity measurement.
Application in Cereal Processing: Measuring density to understand grain quality or moisture
content. Texture analysis helps assess the firmness or consistency of cereal products. Viscosity
measurement aids in understanding the flow properties of cereal slurries or mixtures during
processing.
 Process Density, Texture, Viscosity

 Utilizing a densitometer to measure the density of cereal grains or products according to
the instrument's guidelines.
 Using a texture analyzer to assess the texture or firmness of cereal products by following
standardized test procedures.
 Employing a viscometer to measure the viscosity of cereal mixtures or slurries by
following the manufacturer's instructions.

1.3 Identifying Hazards and enterprise controls with the sample, preparation methods,
Hazards in cereal processing encompass a wide range of risks. Here are some specific hazards,
along with corresponding controls, associated with various aspects of cereal processing.
1.3.1 Identification of hazard

Addressing a wide range of hazards in sample preparation for cereal processing requires a
multifaceted approach focusing on safety protocols, preventive measures, and employee training.
Hazards may include:
 Electric Shock
Ensure electrical equipment is well-maintained, properly grounded, and regularly inspected by
qualified personnel.
Provide adequate training on electrical safety practices and the use of appropriate personal
protective equipment (PPE) when working with electrical systems.
 Biological Hazards (Agents associated with soil, air, water, human or animal tissue
and fluids)
Implement strict handling protocols for biological materials, including proper containment,
labeling, and disposal in compliance with regulations.
Provide appropriate PPE, such as gloves, masks, and lab coats, and ensure workers are trained in
their use.
 Solar Radiation
Provide shaded areas or protective clothing (e.g., hats, long sleeves) for workers exposed to
direct sunlight during outdoor tasks.
Implement work schedules that minimize exposure during peak sun hours.

 Dust and Noise
Use engineering controls like ventilation systems or enclosures to reduce dust exposure.
Utilize hearing protection (earplugs or earmuffs) in noisy areas and perform regular noise
assessments.
 Aerosols, Sharps, Broken Glassware, Hand Tools

Provide training on proper handling and disposal of sharps and broken glassware.
Use appropriate containers for disposal and ensure workers have access to necessary PPE.
 Flammable Liquids, Dry Ice, Liquid Nitrogen, and Fluids under Pressure
Implement safe storage and handling procedures for these materials following strict protocols.
Provide adequate training on handling and storing flammable substances, as well as using
pressure equipment.
 Sources of Ignition
Enforce strict no-smoking policies in areas with flammable materials and implement measures to
prevent sparks or open flames.
 Occupational Overuse Syndrome

Educate workers on ergonomics and safe working postures.
Implement regular breaks and rotation of tasks to reduce strain.
 Slips, Trips, and Falls

Keep work areas clean and dry, ensuring spills are promptly cleaned.
Implement proper housekeeping practices and use signage to warn of potential hazards.
 Manual Handling, Working at Heights, Working in Confined Spaces

Provide comprehensive training on safe lifting techniques, working at heights, and confined
space entry.
Use appropriate PPE and equipment to minimize risks.
 Crushing, Entanglement, and Cuts Associated with Moving Machinery or Falling
Objects
Implement machine guarding, lockout/tagout procedures, and regular equipment maintenance.
Provide adequate training on machine operation and safe work practices.
1.3.2 Implementing Safety Measures in Enterprise Operations for controlling

Hazards During Sample Preparation
Addressing hazards during sample preparation in cereal processing is critical to ensure the safety
of personnel, maintain product integrity, and prevent contamination. Implementing enterprise
controls involves various measures to mitigate risks. Hazard control by using:
 MSDS(material safety data sheet)

When utilizing Material Safety Data Sheets (MSDS) in the preparation of samples for cereal
processing, enterprises can implement various controls to address potential hazards. They can
integrate MSDS into their processes:
 Risk Assessment and Selection of Materials: Before using any chemicals or substances in
sample preparation for cereal processing, assess MSDS to identify potential hazards
associated with the materials. Choose safer alternatives or employ control measures for
hazardous substances whenever possible.
 Proper Handling Procedures: MSDS provides instructions on safe handling, storage, and
transportation of materials. Enterprises should strictly adhere to these guidelines to
minimize the risk of accidents or exposure during the sample preparation stage.
 Personal Protective Equipment (PPE): MSDS outlines the recommended PPE for
handling specific substances. Ensure that employees involved in sample preparation use
appropriate protective gear such as gloves, goggles, lab coats, or masks as indicated in
the MSDS.

 Training and Education: Train employees on how to read and understand MSDS. Provide
comprehensive training on the hazards associated with the materials used in sample
preparation. Make sure they are aware of proper handling techniques and emergency
procedures outlined in the MSDS.
 Safe Storage and Disposal: MSDS contains information about safe storage conditions and
disposal methods for hazardous materials. Follow these instructions meticulously to
prevent accidents and environmental contamination.
 Emergency Response Plans: Establish clear protocols for handling emergencies based on
the information provided in the MSDS. This includes spill containment procedures,
evacuation plans, and steps to take in case of exposure or accidents during sample
preparation.
 Regular Review and Updates: MSDS should be regularly reviewed and updated as
necessary, especially when new materials are introduced or when there are changes in
formulations or procedures. Ensure that the most current MSDS is readily available to all
involved personnel.
 Integration into Standard Operating Procedures (SOPs): Incorporate the information from
MSDS into the company's SOPs for sample preparation. Ensure that employees follow
these procedures diligently to maintain a safe working environment.
 Signage, barriers and service isolation tags

Using signage, barriers, and service isolation tags in the preparation of samples for cereal
processing can be essential safety measures to mitigate hazards in a workplace. Here's how these
controls can be effectively employed:

 Signage
Warning Signs: Place warning signs in areas where hazards are present, indicating the type of
hazard and necessary precautions. For example, signs indicating chemical storage areas, high
voltage areas, or areas where specific PPE is required. Safety Instructions: Use signage to
provide safety instructions or reminders related to sample preparation. These could include
reminders to wear protective gear, instructions on proper handling techniques, or emergency
contact information.
 Barriers
Physical Barriers: Use physical barriers to restrict access to hazardous areas or equipment during
sample preparation. Barriers prevent unauthorized personnel from entering potentially dangerous
zones and reduce the risk of accidents.
Machine Guards: Install guards or barriers around machinery and equipment used in the sample
preparation process to prevent accidental contact and reduce the risk of injury.
 Service Isolation Tags

Lockout/Tagout (LOTO): Implement LOTO procedures and use service isolation tags when
servicing or maintaining equipment used in sample preparation. These tags indicate that
equipment is undergoing maintenance or repair and should not be operated, preventing
accidental startup and ensuring the safety of workers involved in maintenance activities.
Integrating these controls into the preparation of samples for cereal processing involves several
steps:
 Risk Assessment: Identify potential hazards in the sample preparation area, such as
electrical hazards, chemical exposure, machinery risks, etc.
 Design and Placement: Strategically place signage to ensure visibility and effectiveness.
Position barriers in locations where they provide adequate protection and prevent
unauthorized access to hazardous areas.

 Training and Awareness: Train employees on the meaning of different signs, the
importance of barriers, and the significance of service isolation tags. Ensure they
understand why these measures are in place and how to follow safety protocols.
 Regular Inspection and Maintenance: Regularly inspect and maintain signage to ensure it
remains visible and intact. Check barriers for damage and effectiveness. Ensure that
service isolation tags are used correctly and removed only after proper safety checks.
 Personal protective equipment

Using personal protective equipment (PPE) is crucial in addressing hazards during the
preparation of samples for cereal processing. Here's how different types of PPE can be
effectively utilized:
 Hard Hats: Protect workers' heads from falling objects, collisions, or impacts in areas
where overhead hazards exist, such as when handling equipment or moving materials.
 Hearing Protection: When operating noisy machinery or working in areas with high noise
levels, hearing protection such as earplugs or earmuffs should be worn to prevent hearing
damage.
 Sunscreen Lotion: In cases where outdoor work is involved during sample preparation,
sunscreen helps protect exposed skin from harmful UV rays.
 Gloves: Wear appropriate gloves to safeguard hands from cuts, abrasions, chemicals, or
other hazards. Chemical-resistant gloves should be used when handling potentially
hazardous substances.
 Safety Glasses/Goggles: Shield the eyes from flying debris, dust, chemical splashes, or
other eye hazards. They are essential when working with machinery or chemicals.
 Face Guards: Used for additional protection of the face against specific hazards, such as
splashes, sparks, or chemicals, especially in tasks where the face is at risk.
 Coveralls/Gowns/Body Suits: Full-body protective clothing that shields against chemical
exposure, dust, or contaminants. They are particularly important when handling
hazardous materials to prevent direct skin contact.
 Respirators: Protect against inhalation of harmful substances, gases, or airborne particles.

Different respirators are used based on the type of hazard present (e.g., particulate
respirators for dust, chemical cartridge respirators for chemical fumes).
 Safety Boots: Offer protection for the feet against falling objects, electrical hazards,
punctures, or slips. They are important in areas where foot injuries are likely.
To effectively implement the use of PPE in sample preparation for cereal processing:
 Conduct a thorough risk assessment to determine the specific hazards associated with the
tasks involved.
 Provide appropriate PPE based on the identified hazards and ensure that it meets safety
standards and regulations.
 Train employees on the proper use, fitting, storage, maintenance, and limitations of each
type of PPE.
 Regularly inspect and maintain PPE to ensure it remains in good condition and replace
any damaged equipment.
 Encourage a culture of compliance where employees understand the importance of using

PPE and adhere to safety protocols at all times.

 Appropriate equipment, such as biohazard containers and cabinets and laminar flow
cabinets
In the preparation of samples for cereal processing, using appropriate equipment like biohazard
containers, cabinets, and laminar flow cabinets helps address various hazards, particularly those
related to biological materials and maintaining sterile conditions. Here's how these equipment are
utilized as controls:
 Biohazard Containers
Purpose: These containers are specifically designed to safely collect, store, and dispose of
bio hazardous waste materials such as contaminated items, biological samples, or
disposable materials used during sample preparation.
Usage: Workers dispose of materials, tissues, or items that have come into contact with
biological hazards, ensuring containment and preventing the spread of potentially
infectious materials.
 Biohazard Cabinets:
Purpose: These cabinets provide a controlled environment to work with biohazardous
materials safely. They prevent contamination of the samples and protect the operator and
surroundings from exposure to hazardous materials.
Usage: Workers perform tasks such as sample preparation, culturing, or handling of

biological substances inside the cabinet, maintaining a sterile environment and preventing
the release of hazardous materials into the laboratory.
 Laminar Flow Cabinets:

Purpose: These cabinets create a sterile working environment by directing filtered airflow
across the work surface, minimizing the possibility of contamination.
Usage: Particularly important in handling sensitive samples or when a sterile
environment is required during the preparation process. Air flows from the cleanest area
(the filter) toward the work area, reducing the risk of contamination of the sample.
Integration of this equipment in sample preparation involves specific steps:
 Assessment of Hazards: Identify biological hazards associated with the samples or

processes involved in cereal processing.
 Selection of Equipment: Choose the appropriate biohazard containers, cabinets, and
laminar flow cabinets based on the identified risks and the specific needs of maintaining
sterile conditions.
 Proper Use and Maintenance: Train employees on the correct use, cleaning, and
maintenance of biohazard containers, cabinets, and laminar flow cabinets. Ensure routine
checks and maintenance to uphold their effectiveness.
 Regular Disposal: Dispose of biohazardous waste materials properly, following
established protocols and regulations for safe handling and disposal.
 Recognizing and observing hazard warnings and safety signs

Recognizing and observing hazard warnings and safety signs is crucial in creating a safe working
environment during the preparation of samples. By actively recognizing and observing hazard
warnings and safety signs, employees can identify potential risks and take appropriate
precautions during sample preparation for cereal processing, contributing to a safer working
environment and reducing the likelihood of accidents or injuries.
 Identification of Hazard Warnings and Safety Signs:

Training: Provide comprehensive training to all employees on hazard warnings and safety signs
commonly used in the workplace. Ensure they understand the meaning of different signs and the
associated hazards.
Consistent Signage: Ensure hazard warnings and safety signs are prominently displayed in areas
where specific risks are present, such as chemical storage areas, machinery zones, or areas prone
to slips or falls during sample preparation.

 Understanding and Responding to Safety Signs:
Recognition: Encourage employees to recognize and understand safety signs related to hazards
like chemical, electrical, tripping, or biological risks.
Adherence: Emphasize the importance of following the instructions provided by safety signs. For
instance, wearing appropriate PPE in designated areas or adhering to specific procedures
mentioned on the signs.
 Regular Inspection and Maintenance of Signs:

Visibility and Legibility: Ensure hazard warnings and safety signs are clearly visible, well-lit,
and easy to read. Regularly inspect signs to check for any damage, fading, or other issues that
may affect their effectiveness.
Replacement or Updating: Replace or update signs as necessary to reflect changes in procedures,

new hazards, or when signs become outdated.
 Emergency Response Signs:

Evacuation Routes: Display clear evacuation route signs and emergency exits. Conduct regular
drills to ensure employees understand evacuation procedures in case of emergencies.
Emergency Contact Information: Provide signs with emergency contact details, such as phone
numbers for first aid, fire department, or hazardous materials response teams.
 Integration into Training and Procedures:

Training Programs: Incorporate hazard recognition and safety sign comprehension into employee
training programs and orientation sessions.
Standard Operating Procedures (SOPs): Ensure that hazard warnings and safety signs align with
established SOPs. Employees should follow these procedures in their daily tasks.

 Employee Engagement and Reporting:
Encourage Reporting: Encourage employees to report any damaged or missing safety signs
promptly. Establish a reporting system for signs that need attention or replacement.
Feedback Mechanisms: Create a system where employees can provide feedback on the
effectiveness of safety signs and their relevance in addressing hazards.
By actively recognizing and observing hazard warnings and safety signs, employees can identify
potential risks and take appropriate precautions during sample preparation for cereal processing,
contributing to a safer working environment and reducing the likelihood of accidents or injuries.
 labeling of samples, reagents, aliquoted samples and hazardous materials

Labeling of samples, reagents, aliquoted samples, and hazardous materials is a critical aspect of
hazard control in sample preparation for cereal processing. Proper labeling ensures identification,
minimizes risks, and promotes safety. By effectively labeling samples, reagents, aliquoted
samples, and hazardous materials, enterprises can significantly reduce the risk of errors,
accidents, and exposure to hazards during sample preparation for cereal processing. This ensures
accurate identification, proper handling, and adherence to safety protocols.
 Sample Labeling
Identification: Each sample should be clearly labeled with information such as sample name,
batch number, date of collection, and any other relevant details. This aids in traceability and
prevents mix-ups or confusion.
Handling Instructions: Include handling instructions on the labels if the sample requires specific
conditions (e.g., temperature, light exposure) or precautions during processing.
 Reagent Labeling:
Identification and Composition: Clearly label reagents with their names, concentrations,
expiration dates, and any hazards associated with their use. This prevents errors and ensures
correct usage.

Storage Requirements: Include storage conditions (e.g., temperature, light exposure) to maintain
reagent stability and prevent degradation.
 Aliquoted Samples Labeling:

Individual Identification: When dividing samples into smaller aliquots, each aliquot should be
labeled with the same information as the original sample. This prevents confusion and ensures
accurate tracking of each portion.
 Hazardous Materials Labeling:

Hazard Warnings: Properly label all containers of hazardous materials with clear and
standardized hazard warning symbols and information. Include details about the nature of the
hazard, handling precautions, and emergency response measures.
Safety Data: Ensure containers of hazardous materials have Material Safety Data Sheets (MSDS)
readily available or reference information on the label for quick access to safety information.
Implementation of labeling controls involves the following steps:
 Standardized Labeling Procedures: Establish standardized procedures for labeling

samples, reagents, aliquoted samples, and hazardous materials. Ensure consistency in
labeling across the organization.
 Training and Awareness: Provide training to employees on the importance of proper

labeling and its role in hazard control. Educate them on how to correctly interpret labels
and follow labeling protocols.
 Regular Audits and Inspections: Conduct routine audits to ensure compliance with
labeling standards. Check for missing or damaged labels and address any discrepancies
immediately.
 Documentation and Record-Keeping: Maintain records of labeled samples, reagents, and

hazardous materials. Document any changes, updates, or disposal of labeled items.

 Handle and store all hazardous materials and equipment
Handling and storing hazardous materials and equipment in accordance with labeling, Material
Safety Data Sheets (MSDS), manufacturer's instructions, and enterprise procedures are crucial
control measures to address hazards during the preparation of samples for cereal processing.
 Compliance with Labeling and MSDS:

Understanding Labels: Ensure all hazardous materials are properly labeled with clear and
standardized hazard warning symbols, indicating the nature of the hazard and necessary
precautions.
Reference to MSDS: Maintain readily accessible MSDS for all hazardous materials. Employees
should reference MSDS to understand the specific hazards associated with each material and
follow recommended safety procedures.
 Following Manufacturer's Instructions:

Adherence to Guidelines: Abide by the manufacturer's instructions for handling, storage, and use
of hazardous materials and equipment. Ensure employees are aware of and comply with these
instructions.
Equipment Use: Operate machinery and equipment according to manufacturer specifications to
prevent accidents and maintain safety standards.
 Enterprise Procedures and Regulations:

Established Protocols: Develop and implement enterprise-specific procedures for the handling,
storage, and disposal of hazardous materials. Ensure these procedures align with regulatory
requirements and industry best practices. Employee Training: Provide comprehensive training to
employees on enterprise procedures and regulations related to hazardous materials. Ensure they
understand and follow these protocols during sample preparation.

 Proper Handling and Storage:
Handling Precautions: Train employees on safe handling techniques and proper use of personal
protective equipment (PPE) when working with hazardous materials.
Storage Conditions: Store hazardous materials in designated areas with appropriate

environmental conditions (e.g., temperature, ventilation) as specified on labels, MSDS, or
manufacturer guidelines.
 Regular Inspections and Maintenance:

Routine Checks: Conduct routine inspections to ensure compliance with handling and storage
procedures. Check for leaks, damage, or any deviations from proper storage conditions.
Maintenance: Maintain equipment regularly to ensure proper functioning and safety compliance.
 Documentation and Record-Keeping

Record of Handling and Incidents: Maintain records documenting the handling, storage, and any
incidents involving hazardous materials. Record any spills, accidents, or disposal activities for
proper documentation and analysis.
 Audits and Continuous Improvement

Periodic Audits: Conduct periodic audits or assessments to evaluate the effectiveness of handling
and storage practices. Implement improvements based on audit findings to enhance safety
measures continuously.
 Cleaning and decontaminating equipment and work areas regularly using

recommended procedures
In the preparation of samples for cereal processing, maintaining cleanliness and decontamination
of equipment and work areas are essential controls to address hazards effectively. Here's how
enterprises can utilize cleaning and decontamination procedures as control measures:

 Establishing Cleaning Protocols
Procedural Guidelines: Develop comprehensive cleaning procedures specific to the equipment
and work areas used in sample preparation. These procedures should detail the steps, cleaning
agents, and frequency required for effective decontamination.
Identify Critical Control Points: Determine critical areas that are prone to contamination or
harbor hazards. Focus cleaning efforts on these high-risk zones.
 Use of Recommended Cleaning Agents and Methods

Appropriate Cleaning Agents: Use recommended and approved cleaning agents suitable for
specific equipment and surfaces. Ensure these agents effectively eliminate contaminants or
hazards without damaging the equipment. Correct Cleaning Methods: Train employees on proper
cleaning techniques, such as wiping, rinsing, or sterilizing, to ensure thorough decontamination
without compromising equipment integrity.
 Regular Cleaning Schedule

Routine Cleaning: Implement a regular cleaning schedule for equipment and work areas involved
in sample preparation. Ensure consistency in cleaning practices to maintain cleanliness and
reduce the risk of contamination. Scheduled Maintenance: Incorporate equipment cleaning and
maintenance into regular operational schedules to prevent the buildup of contaminants.
 Decontamination Procedures
Specific Decontamination Steps: Establish specific decontamination protocols for hazardous
materials or biological substances used in sample preparation. Ensure proper disposal of
contaminated waste according to established procedures. Decontamination Validation: Verify the
effectiveness of decontamination procedures through regular validation checks or microbial
testing where applicable.
 Employee Training and Awareness

Training Programs: Provide comprehensive training to employees on cleaning and
decontamination procedures. Ensure they understand the importance of these practices and are
proficient in following established protocols.
Personal Protective Equipment (PPE): Encourage the use of appropriate PPE during cleaning
activities to protect employees from exposure to cleaning agents or contaminants.
 Documentation and Records

Maintain Cleaning Records: Keep detailed records of cleaning activities, including dates,
procedures followed, cleaning agents used, and verification/validation results. Documentation
ensures accountability and compliance with cleaning protocols.
 Continuous Improvement
Feedback and Evaluation: Encourage feedback from employees regarding cleaning procedures
and effectiveness. Use this feedback to make improvements and update cleaning protocols as
needed. Audits and Assessments: Conduct periodic audits or assessments to evaluate the
adequacy and effectiveness of cleaning and decontamination practices. Implement necessary
adjustments based on audit findings.

 Following established manual handling procedures for tasks involving manual
handling
To address hazards related to manual handling in the preparation of samples for cereal
processing, enterprises can employ established manual handling procedures as effective controls.
 Identification of Hazards
Conduct a thorough assessment to identify potential hazards associated with manual handling
tasks specific to sample preparation for cereal processing. These hazards might include lifting
heavy objects, repetitive motions, awkward postures, or poor ergonomic setup.
 Development of Established Manual Handling Procedures

Procedure Creation: Develop comprehensive manual handling procedures tailored to tasks
involved in sample preparation. These procedures should emphasize safe handling techniques,
ergonomic principles, and risk reduction strategies.
Documentation: Document these procedures clearly, making them accessible to all employees
involved in sample preparation.
 Training and Education

Employee Training: Provide comprehensive training to all personnel involved in manual
handling tasks. Train them on the established procedures, emphasizing correct lifting techniques,
safe handling practices, and the use of equipment (such as trolleys or lifts) when necessary.
Regular Training Updates: Conduct regular refresher training sessions to reinforce proper
manual handling techniques and ensure employees are up-to-date with any changes in
procedures.
 Use of Proper Equipment

Mechanical Aids: Encourage and provide appropriate mechanical aids and equipment to reduce
the physical strain associated with manual handling tasks. This includes using carts, trolleys,
forklifts, or other lifting equipment for heavy or bulky items.

Ergonomic Tools: Utilize ergonomic tools designed to reduce strain and improve worker comfort
during manual handling tasks, such as adjustable workstations or lifting aids.
 Workplace Design and Layout

Optimize Workstations: Design workstations and layouts to minimize the need for awkward
postures, excessive reaching, or lifting. Ensure that the work environment is ergonomically
sound to reduce the risk of injuries.
Organization: Arrange tools, materials, and equipment in an organized manner to reduce the
need for excessive movement or awkward postures during sample preparation.
 Monitoring and Evaluation

Regular Assessments: Conduct regular assessments and observations to ensure compliance with
established manual handling procedures. Address any deviations promptly.
Feedback and Reporting: Encourage employees to provide feedback on the effectiveness of

procedures and report any discomfort, injuries, or hazards encountered during manual handling
tasks.
 Documentation and Record-Keeping

Record Incidents: Maintain records of incidents, near-misses, or injuries related to manual
handling. Analyze these records to identify trends and implement preventive measures
accordingly.

1.4 Performing pre-use and safety checks standards, codes, procedures and/or enterprise
requirements.
In sample preparation for cereal processing, pre-use and safety checks are crucial to ensure
equipment, processes, and procedures align with standards, codes, and enterprise requirements.
Standards, codes, procedures and/or enterprise requirements may include Ethiopian and
international standards, such as:
 The international system of units (SI) and its application

The International System of Units (SI) is a globally recognized system of measurement used to
standardize units of measurement across different fields and countries. It provides a consistent
framework for expressing quantities and ensures uniformity in measurements, facilitating
communication and exchange of information across various scientific and industrial disciplines.
The SI system includes seven base units:

 Meter (m): Unit of length.
 Kilogram (kg): Unit of mass.
 Second (s): Unit of time.
 Ampere (A): Unit of electric current.
 Kelvin (K): Unit of temperature.
 Mole (mol): Unit of amount of substance.
 Candela (cd): Unit of luminous intensity.
These base units are combined to derive other units of measurement for different physical
quantities. For instance, the square meter (m²) is used for area, the cubic meter (m³) for volume,
and so forth.
In Ethiopian and international standards for sample preparation of cereal processing, the
application of the SI system ensures consistency, accuracy, and uniformity in measurements and
laboratory practices. Here's how the SI system may be applied:

Precision in Measurements: The SI system ensures precise and standardized measurements of
ingredients, quantities, temperatures, volumes, and other parameters used in sample preparation
for cereal processing.
Consistency Across Laboratories: Adherence to SI units facilitates consistency and comparability

of results among different laboratories and research facilities involved in cereal processing, both
nationally and internationally.
Quality Control and Compliance: Ethiopian and international standards often require the use of
SI units to meet quality control measures and compliance regulations in food processing. This
ensures that products meet specific quality and safety standards.
Documentation and Reporting: The use of SI units in reporting and documentation of results
enhances clarity, accuracy, and comprehension of data related to sample preparation, making it
easier to interpret and analyze findings.
Standardized Testing Methods: International standards often specify SI units for testing methods
and procedures used in cereal processing laboratories, ensuring uniformity and precision in
testing methodologies.
In summary, the application of the International System of Units (SI) in Ethiopian and
international standards for sample preparation of cereal processing is fundamental for
maintaining consistency, accuracy, and compliance with quality control measures, thereby
ensuring the reliability and quality of cereal products.
 General requirements for the competence of testing and calibration laboratories

Accredited testing and calibration laboratories involved in sample preparation for cereal
processing need to adhere to various standards and requirements to ensure their competence and
reliability. Laboratories may also need to consider specific requirements related to the type of
cereals being processed, such as wheat, rice, maize, etc., and any specific tests or analyses
required for those cereal types.

These requirements ensure that testing and calibration laboratories maintain a high level of
competence, accuracy, and reliability in their sample preparation processes for cereal processing.
While specific regulations may vary by region or country, the following are general requirements
that laboratories typically need to meet:
 ISO/IEC 17025 Compliance: This is the international standard for testing and calibration
laboratories. Laboratories must comply with ISO/IEC 17025 requirements for
competence in testing and calibration processes.
 Personnel Competence: Laboratory staff should possess adequate qualifications, skills,

training, and experience in cereal processing sample preparation techniques. This
includes knowledge of relevant standards, methods, and safety procedures.
 Facility and Equipment: The laboratory needs appropriate facilities, equipment, and
resources necessary for sample preparation in cereal processing. This involves having
properly maintained instruments, suitable working space, and facilities that meet hygiene
and safety standards.
 Methods and Procedures: Validated and recognized methods and procedures should be
followed for sample preparation in cereal processing. These methods must be
documented, regularly reviewed, and updated as required.
 Quality Control: Laboratories should implement robust quality control measures,

including the use of reference materials, internal quality checks, and participation in
proficiency testing programs to ensure the accuracy and reliability of results.
 Documentation and Record-Keeping: Accurate and comprehensive documentation of all

processes, procedures, and results is essential. This includes maintaining records of
sample identification, preparation techniques, instrument calibrations, and any deviations
encountered during the process.

 Traceability: Ensuring traceability of measurements and calibration to recognized
standards is crucial for maintaining the reliability and accuracy of results.
 Risk Management: Laboratories should identify and mitigate potential risks associated
with sample preparation, including contamination, equipment failure, or human error.
 Continuous Improvement: Implementing a system for continual improvement, which

involves regular audits, reviews, and corrective actions to enhance the laboratory's
performance and quality of service.
 Compliance with Regulatory Requirements: Ensuring compliance with relevant regional

or national regulations and standards related to cereal processing sample preparation is
vital.
 Ethical Considerations: Adherence to ethical standards, including confidentiality,

impartiality, and integrity in handling samples and test results, is essential.
 Ensuring Safety Protocols within Laboratory Settings

Safety in laboratories dedicated to sample preparation in cereal processing is paramount to
protect personnel, the environment, and the integrity of the samples being processed. Here are
key safety considerations for such laboratories:
 Personal Protective Equipment (PPE): Ensure that laboratory staff wear appropriate PPE
such as lab coats, gloves, safety goggles, and masks to protect against potential hazards.
 Chemical Handling and Storage: Properly label, store, and handle chemicals used in
sample preparation according to safety data sheets (SDS). Implement procedures for safe
chemical handling, disposal, and spill cleanup.
 Equipment Safety: Regularly maintain and calibrate laboratory equipment to ensure it

operates safely. Provide adequate training to personnel on the proper use of equipment to
prevent accidents.
 Emergency Preparedness: Develop and communicate emergency procedures, including
protocols for spills, fires, or injuries. Install safety equipment such as fire extinguishers,
eyewash stations, and first aid kits.
 Ventilation and Fume Hoods: Ensure adequate ventilation in the laboratory to minimize
exposure to fumes, dust, or airborne particles. Use fume hoods when working with
volatile or hazardous substances.
 Electrical Safety: Inspect electrical equipment regularly and follow proper electrical
safety protocols to prevent electrical hazards in the laboratory.
 Biological Safety: If the laboratory handles biological materials related to cereal

processing, implement procedures to prevent contamination and exposure. Follow
biosafety guidelines and use appropriate containment measures.
 Handling Sharp Objects: Provide training on safe handling of sharp objects like scalpels
or blades. Dispose of used sharps in designated containers.
 Training and Education: Conduct safety training sessions regularly to educate laboratory
personnel about potential hazards, safe practices, and emergency procedures.
 Risk Assessment: Perform regular risk assessments to identify potential hazards and take
necessary steps to mitigate risks.
 Waste Management: Properly segregate and dispose of laboratory waste, including

hazardous and non-hazardous materials, according to regulations and guidelines.
 Personal Hygiene: Encourage good laboratory practices, including proper handwashing,

avoiding eating or drinking in the laboratory, and maintaining cleanliness to prevent
cross-contamination.

 Security Measures: Implement security protocols to safeguard samples, data, and
sensitive information from unauthorized access or theft.
 Ethiopian code of good manufacturing practice for products (GMP)

General Good Manufacturing Practices (GMP) apply to the entire food industry, including cereal
processing. GMP outlines the basic principles and guidelines necessary to ensure that food
products are consistently produced and controlled according to quality standards.
Here are some key aspects of GMP that apply to sample preparation in cereal processing:
 Personnel: Adequate training and qualifications for staff involved in sample preparation,
ensuring they understand the procedures, hygiene, and safety measures.
 Facilities: Properly designed and maintained facilities that are suitable for cereal sample
preparation, including cleanliness, sufficient space, and adequate lighting.
 Equipment: Properly maintained and calibrated equipment used for sample preparation,
ensuring accuracy and reliability in the preparation process.
 Hygiene and Sanitation: Strict hygiene practices to prevent contamination during sample
preparation, including hand washing, proper protective clothing, and sanitation of
equipment and surfaces.
 Documentation and Record-Keeping: Accurate and detailed documentation of sample

preparation processes, including procedures, materials used, and any deviations
encountered during preparation.
 Validation and Qualification: Validated methods and procedures for sample preparation
in cereal processing, ensuring that the process consistently produces reliable results.
 Quality Control: Implementation of quality control measures, including regular checks,

validation of methods, and adherence to standards.
 Traceability: Ensuring traceability of samples by properly labeling and identifying them
throughout the preparation process.
 Storage and Handling: Proper storage conditions for raw materials and prepared samples,
ensuring they are protected from contamination, pests, and environmental factors.
 Training and Education: Continuous training and education of staff on GMP practices to
maintain compliance and improve processes.
 Calibration and maintenance schedules

Establishing calibration and maintenance schedules for equipment used in sample preparation for
cereal processing is crucial to ensure accuracy, reliability, and consistency in the results
obtained. Here are some key steps to create effective calibration and maintenance schedules:
 Equipment Inventory: Create a comprehensive inventory of all equipment used in sample

preparation for cereal processing. This includes grinders, mills, moisture analyzers,
balances, ovens, and any other relevant instruments.
 Manufacturer's Recommendations: Refer to the manufacturer's guidelines and

recommendations for calibration, maintenance, and service intervals for each piece of
equipment. These guidelines often include suggested calibration frequencies and
maintenance procedures.
 Regulatory Requirements: Consider any regulatory or industry-specific requirements that

mandate specific calibration intervals or maintenance practices for equipment used in
food processing or testing.
 Risk-Based Approach: Assess the criticality of each piece of equipment concerning its
impact on the accuracy of sample preparation. High-precision instruments or those
integral to crucial steps in the process may require more frequent calibration and
maintenance.
 Create a Schedule: Develop a detailed schedule specifying when each piece of equipment
should undergo calibration, routine maintenance, and servicing. Ensure clarity regarding
the frequency and type of calibration or maintenance required for each item.
 Document Procedures: Document detailed procedures for calibration and maintenance for
each piece of equipment. Include step-by-step instructions, necessary tools, reference
materials, and safety precautions.
 Assign Responsibility: Designate responsible individuals or a team to oversee the

execution of calibration and maintenance tasks. Clearly outline roles and responsibilities
for carrying out these activities.
 Record Keeping: Maintain meticulous records of all calibration, maintenance, and

servicing activities performed on each piece of equipment. Documentation should include
dates, procedures followed, results obtained, and any adjustments made during
calibration.
 Adherence to Standards: Ensure that calibration procedures align with recognized

standards and methodologies relevant to the equipment and sample preparation processes.
 Regular Review and Updates: Periodically review and evaluate the effectiveness of the
calibration and maintenance schedule. Update the schedule as needed based on
equipment performance, changes in usage, or technological advancements.
 Training and Awareness: Provide training to laboratory personnel regarding the

importance of calibration and maintenance activities. Ensure they understand the
procedures and significance of adhering to the schedule.
By implementing a well-structured calibration and maintenance schedule, laboratories engaged

in sample preparation for cereal processing can uphold the accuracy, reliability, and consistency
of their results while prolonging the lifespan of their equipment.
 Enterprise recording and reporting procedures
Effective recording and reporting procedures in sample preparation for cereal processing are vital
to maintain traceability, quality control, and compliance with standards. Here's an outline of
steps to establish comprehensive recording and reporting procedures:
 Standard Operating Procedures (SOPs): Develop detailed SOPs outlining step-by-step

procedures for sample preparation in cereal processing. SOPs should cover everything
from sample collection, handling, preparation techniques, to equipment usage and safety
measures.
 Sample Identification and Documentation: Implement a robust system for labeling and
identifying samples throughout the preparation process. Document essential information
such as sample source, batch numbers, collection dates, and any relevant details required
for traceability.
 Recording Parameters and Observations: Record all relevant parameters during sample
preparation, including but not limited to:
Quantities of samples used

Preparation methods and techniques employed
Environmental conditions (e.g., temperature, humidity)
Equipment settings and calibration details
 Quality Control Checks: Document quality control measures taken during sample
preparation, including any checks for contamination, consistency, or adherence to
standards.
 Instrument Calibration and Maintenance Records: Maintain detailed records of

instrument calibration, maintenance activities, and any adjustments made. Include dates,
results, and personnel responsible for these activities.

 Data Logging and Management: Use digital tools or laboratory information management
systems (LIMS) to log and manage data efficiently. These systems help organize and
retrieve information, ensuring accuracy and accessibility.
 Reporting Protocols: Establish protocols for generating reports after sample preparation.
Reports should summarize all recorded information in a clear, concise, and organized
manner. Include details such as sample details, preparation methods, any deviations
encountered, and quality control results.
 Traceability and Audit Trails: Ensure all records are traceable, allowing for the
reconstruction of the sample preparation process if needed. Maintain audit trails to track
any changes made to records.
 Compliance with Standards and Regulations: Ensure that recording and reporting
procedures comply with relevant standards, regulations, and industry-specific
requirements for cereal processing.
 Training and Compliance Monitoring: Conduct regular training sessions for laboratory
staff to reinforce proper recording and reporting procedures. Monitor adherence to these
procedures through periodic audits and evaluations.
 Continuous Improvement: Review recording and reporting processes regularly to identify

areas for improvement. Encourage feedback from staff to refine procedures for efficiency
and accuracy.
 Equipment start-up, operation and shutdown procedures

The start-up, operation, and shutdown procedures for equipment used in sample preparation for
cereal processing are essential to ensure efficient, safe, and accurate processing. While specific
procedures may vary based on the equipment type and manufacturer, here's a general outline for
these procedures:

 Start-up Procedures:
Preparation: Ensure the equipment and the surrounding area are clean and free from any
obstructions or hazards.
Safety Checks: Verify that all safety features and emergency stop buttons are functional.
Power Up: Turn on the equipment according to the manufacturer's guidelines. Allow time
for the equipment to stabilize or reach the required operating temperature if applicable.
Calibration: If the equipment requires calibration before use, follow the manufacturer's
instructions to perform calibration procedures.
 Operation Procedures:
Loading Samples: Carefully load the samples into the equipment, following
recommended sample sizes and placement guidelines.
Set Parameters: Set operating parameters such as time, speed, temperature, or other
relevant settings according to the specific sample preparation requirements.
Start Operation: Initiate the equipment operation using the designated controls or buttons
as instructed in the equipment manual.
Monitoring: Regularly monitor the equipment during operation to ensure it is functioning

correctly. Keep an eye on indicators, displays, or any irregular noises or vibrations that
might indicate issues.

 Shutdown Procedures:
Stop Operation: Follow the manufacturer's instructions to safely stop the equipment.
Ensure all processes are completed before shutting down.
Unload Samples: Carefully remove any remaining samples from the equipment
according to safety protocols and guidelines.
Clean-Up: Perform necessary cleaning procedures as specified in the equipment

manual. This might involve removing debris, washing, or sanitizing parts of the
equipment.
Shutdown: Turn off the equipment in the proper sequence recommended by the
manufacturer. This might involve powering down the machine, followed by
disconnecting power sources or other necessary steps.
 Post-Operation Checks
Inspection: Conduct a visual inspection to ensure no samples or materials are left
inside the equipment.
Maintenance: If required, perform routine maintenance tasks after the operation as

recommended by the manufacturer. This might involve lubrication, cleaning
filters, or other tasks specified in the manual.
 MSDS and safety procedures

Material Safety Data Sheets (MSDS), now commonly referred to as Safety Data Sheets (SDS),
and safety procedures are essential components when handling chemicals, reagents, and
materials used in sample preparation for cereal processing. Here are steps and considerations
regarding MSDS/SDS and safety procedures:

 MSDS/SDS for Chemicals and Reagents
Access MSDS/SDS: Obtain SDS for all chemicals, reagents, and substances used in
cereal sample preparation from the suppliers or manufacturers. These sheets contain
crucial information about potential hazards, safe handling, storage, and emergency
measures.
Information on SDS: Each SDS typically includes details like chemical composition,
physical properties, handling precautions, first aid measures, spill and disposal
procedures, and regulatory information.
Storage and Handling: Follow the recommendations provided on the SDS for safe storage
conditions, proper handling practices, protective equipment required (e.g., gloves,
goggles, lab coat), and procedures to minimize exposure.
Emergency Response: Familiarize laboratory personnel with the emergency procedures

outlined in the SDS, including spill response, fire-fighting measures, and first aid
protocols for accidental exposure.
 Safety Procedures for Sample Preparation

Personal Protective Equipment (PPE): Ensure that all personnel involved in sample
preparation wear appropriate PPE as specified in the SDS and laboratory safety protocols.
This may include gloves, goggles, lab coats, and respiratory protection if needed.
Handling and Mixing: Follow specific guidelines and procedures outlined in the SDS
when handling, mixing, or transferring chemicals/reagents during sample preparation.
Ensure proper ventilation in the work area.
Spill Management: Have a spill response plan in place, including procedures for
containing, neutralizing, and cleaning up spills. Train personnel on spill response
protocols to minimize risks and contamination.

Equipment Safety: Operate equipment following safety guidelines outlined in the
equipment manuals or provided by the manufacturer. Regularly maintain and calibrate
equipment to ensure safe operation.
Waste Disposal: Dispose of waste materials according to regulations and guidelines

outlined in the SDS. Properly label waste containers and segregate hazardous materials
for appropriate disposal.
Training and Awareness: Conduct regular safety training sessions for laboratory staff on
handling hazardous materials, emergency procedures, and the importance of adhering to
safety protocols.
Documentation: Maintain records of safety procedures, training sessions, incidents, and

SDS for all chemicals used in sample preparation.
Adhering to MSDS/SDS guidelines and implementing robust safety procedures is crucial to

minimize risks, ensure the safety of personnel, and maintain a safe working environment during
sample preparation in cereal processing. Always update and review safety protocols regularly to
align with the latest safety standards and regulations
 Material, production and product specifications

Example; Enjera is a traditional Ethiopian flatbread made from teff flour and characterized by its
spongy texture and slightly sour taste. Enjera is a staple food in Ethiopia and a significant part of
the country's culinary heritage, with variations in recipes and production methods across
different regions and households. While specific recipes and variations exist, here are general
material, production, and product specifications for Ethiopian enjera:

 Materials:
Teff Flour: Teff is the primary ingredient used in making enjera. It's a gluten-free grain
native to Ethiopia and provides the unique flavor and texture to the bread.
Water: Water is used to mix the teff flour into a batter-like consistency. The quality of
water can affect the fermentation process and the final taste of the enjera.
Sourdough Starter: Some traditional enjera recipes use a fermented sourdough starter,
which contributes to the characteristic sour taste of the bread. This starter is typically
made from fermented teff flour and water.
 Production Process
Fermentation: Teff flour is mixed with water to create a batter, which is left to ferment
for a period, often overnight or longer. During fermentation, natural bacteria in the
environment or from the sourdough starter help leaven the batter and develop its
characteristic sour taste.
Cooking: The fermented batter is then ladled onto a hot circular griddle or clay plate
called a "mitad" and cooked over low heat. Enjera is cooked only on one side, creating a
porous and slightly spongy texture.
Handling: Enjera is thin and flexible and needs to be handled delicately during the
cooking process to ensure an even consistency and avoid tearing.
Stacking and Cooling: Once cooked, enjera is removed from the griddle and stacked to
cool. This stacking helps retain moisture and prevents the bread from becoming too dry.

 Product Specifications:
Appearance: Enjera has a round shape with a slightly spongy texture and a porous
surface. It is typically thin and flexible, resembling a large circular pancake.
Texture and Taste: The texture is slightly spongy with visible pores. Enjera has a slightly
sour taste due to the fermentation process, which gives it a distinct flavor.
Nutritional Content: Enjera made from teff flour is nutritious, containing iron, calcium,
fiber, and other essential nutrients. The nutritional content may vary based on the type of
flour used and the fermentation process.
Storage: Enjera is often consumed fresh but can be stored for a short time in airtight
containers to maintain its moisture and prevent it from drying out.
 Principles of good laboratory practice (GLP)

Good Laboratory Practice (GLP) involves a set of principles and guidelines that ensure the
reliability, consistency, quality, and integrity of laboratory data and results. While GLP is often
associated with regulatory compliance in certain industries, there are fundamental principles that
laboratories can adhere to for sample preparation in cereal processing:
 Quality Control: Implement procedures to maintain high-quality standards throughout the

sample preparation process. This includes using validated methods, regularly calibrating
equipment, and conducting routine quality checks.
 Documentation and Record-Keeping: Maintain comprehensive and accurate records of all

sample preparation procedures. Document details such as sample identification,
preparation methods used, equipment calibration records, deviations encountered, and
any adjustments made during the process.

 Standard Operating Procedures (SOPs): Develop and follow standardized procedures for
sample preparation. SOPs should outline step-by-step instructions, safety precautions,
and protocols to ensure consistency and accuracy in the preparation process.
 Personnel Training and Competence: Provide adequate training and ensure the
competence of laboratory personnel involved in sample preparation. Personnel should
understand the procedures, safety measures, and potential hazards associated with sample
handling.
 Instrumentation and Equipment: Regularly maintain, calibrate, and validate laboratory

equipment used in sample preparation. Ensure that instruments are functioning properly
to achieve accurate and reliable results.
 Traceability and Accountability: Ensure traceability of samples and materials used in

sample preparation. Establish systems to track the origin, handling, and disposal of
samples to maintain accountability and prevent mix-ups or contamination.
 Safety Measures: Adhere to safety protocols and guidelines during sample preparation.
This includes wearing appropriate personal protective equipment (PPE), following proper
handling procedures for chemicals or hazardous materials, and maintaining a clean and
safe working environment.
 Validation of Methods: Validate and verify the effectiveness of sample preparation

methods used. This involves conducting method validation studies to ensure the
accuracy, precision, and reliability of the procedures.
 Quality Assurance and Audits: Conduct regular internal audits and quality assurance
checks to assess compliance with GLP principles. Address any deficiencies or areas for
improvement identified during audits.

 Continuous Improvement: Foster a culture of continual improvement within the
laboratory. Encourage feedback, review processes regularly, and implement changes to
enhance the efficiency, accuracy, and reliability of sample preparation methods.
Adhering to these GLP principles ensures that laboratories engaged in sample preparation for
cereal processing maintain high standards of accuracy, reliability, and quality control, which are
crucial for producing dependable results in the food processing industry.
 Production and laboratory schedules

Creating production and laboratory schedules for sample preparation in cereal processing
involves meticulous planning to ensure efficiency, accuracy, and timely completion of tasks.
Here's an outline to develop these schedules:
 Production Schedule
Inventory Management: Assess the required raw materials, such as different types of
cereals, additives, or reagents, needed for sample preparation. Maintain an inventory to
avoid shortages or delays.
Batch Planning: Plan the production batches based on sample preparation requirements,
considering factors like the type of cereal, processing methods, and analysis needs.
Resource Allocation: Allocate resources, including personnel, equipment, and workspace,

based on the production volume and specific sample preparation protocols.
Timeline and Deadlines: Develop a timeline for each production batch, outlining start and
completion times, including intermediate steps such as fermentation, mixing, grinding, or
other processing stages.
Coordination with Other Departments: Collaborate with other departments, such as

quality control or analysis teams, to align schedules for sample testing or further analysis
after preparation.

Flexibility: Allow flexibility in the production schedule to accommodate unexpected
issues or changes in demand without compromising the quality of sample preparation.
 Laboratory Schedule
Equipment Availability: Ensure availability and proper functioning of laboratory
equipment needed for sample preparation. Schedule regular maintenance and calibration
to avoid disruptions.
Workforce Planning: Plan the allocation of laboratory personnel based on the sample
preparation workload. Consider shifts, breaks, and necessary training sessions for staff.
Sample Processing Timeline: Develop a detailed schedule for each step of the sample
preparation process, including handling, processing, analysis, and storage.
Priority and Urgency: Prioritize sample processing based on urgency, deadlines, or

specific analysis requirements. Allocate resources accordingly.
Documentation Time: Allocate time for proper documentation and record-keeping after
each sample preparation step. Ensure accuracy and completeness of records.
Quality Control Checks: Schedule regular quality control checks during sample
preparation to ensure adherence to standards and protocols.
Communication and Coordination: Maintain open communication among laboratory staff

to address any issues, collaborate effectively, and maintain workflow efficiency.
Review and Adaptation: Regularly review schedules to assess their effectiveness and
make necessary adjustments to improve efficiency or address any bottlenecks.
Creating comprehensive production and laboratory schedules for sample preparation in cereal
processing involves careful planning, coordination, and adaptability to ensure efficient
operations and consistent quality of prepared samples.
 Quality manuals
Creating a quality manual specifically tailored for sample preparation in cereal processing
involves outlining procedures, guidelines, and quality control measures to ensure consistency,
accuracy, and reliability in the preparation process. While the specifics of a quality manual can
vary based on the laboratory's requirements and standards, here are key components to include:
 Scope and Objectives: Define the scope of the quality manual, outlining the specific
objectives and goals concerning sample preparation in cereal processing. Highlight the
importance of maintaining high-quality standards throughout the process.
 Quality Policy: Establish a clear quality policy statement that reflects the laboratory's
commitment to quality, accuracy, and adherence to established procedures in sample
preparation for cereal processing.
 Regulatory Compliance: Outline relevant regulations, standards, and guidelines

applicable to cereal processing sample preparation. Ensure compliance with national,
international, and industry-specific regulations.
 Standard Operating Procedures (SOPs): Document detailed standard operating

procedures for each step involved in sample preparation, including:
Sample receipt, identification, and handling protocols.

Preparation techniques, mixing, grinding, or processing methods.
Calibration and operation of equipment.
Quality control measures and checks during preparation.
 Personnel Responsibilities: Define the roles and responsibilities of laboratory personnel
involved in sample preparation. Emphasize the importance of training, competence, and
adherence to procedures.

 Documentation and Record-Keeping: Specify requirements for comprehensive
documentation throughout the sample preparation process. Include guidelines for
recording data, maintaining batch records, and ensuring traceability.
 Quality Control Measures: Describe the quality control checks, validations, and
verification processes implemented during sample preparation. Detail protocols for
assessing accuracy, precision, and reliability.
 Equipment Maintenance and Calibration: Provide guidelines for equipment maintenance,

calibration procedures, and validation to ensure accuracy and reliability in sample
preparation.
 Risk Management: Include procedures for risk assessment and mitigation strategies
during sample preparation. Identify potential risks and establish measures to minimize
errors or deviations.
 Change Control and Continual Improvement: Define protocols for handling changes in
procedures, equipment, or methodologies. Encourage continual improvement by
implementing feedback mechanisms and periodic reviews.
 Emergency Procedures: Outline protocols for handling emergencies, spills, accidents, or

deviations from standard procedures during sample preparation.
 Audit and Review Processes: Define procedures for internal audits, quality assessments,
and periodic reviews to evaluate adherence to the quality manual and identify areas for
improvement.

 Standard operating procedures (sops)
Creating Standard Operating Procedures (SOPs) for sample preparation in cereal processing
involves detailed documentation of step-by-step instructions, protocols, and guidelines to ensure
consistency, accuracy, and quality in the preparation process. For developing SOPs include :
 Scope and Objective

Define the purpose and scope of the SOPs, specifying which aspects of sample preparation they
cover, such as receiving, handling, processing, and storing cereal samples.
 Responsibilities:
Clearly outline the roles and responsibilities of personnel involved in sample preparation,
including their tasks, qualifications, and training requirements.
 Sample Handling and Receipt:

Detail procedures for receiving, labeling, and identifying incoming cereal samples. Include
instructions for sample registration, documentation, and initial inspection.
 Preparation Techniques:
Document step-by-step procedures for preparing cereal samples, including grinding, milling,
mixing, or any specific processing methods required. Specify equipment usage and settings.
 Quality Control Checks:

Define quality control measures to be implemented during sample preparation, such as checking
for uniformity, consistency, moisture content, or any specific parameters relevant to cereal
processing.
 Calibration and Maintenance of Equipment:
Provide guidelines for equipment calibration, maintenance schedules, and procedures to ensure
accuracy and reliability in sample preparation.

 Safety Measures:
Include safety protocols and guidelines for handling hazardous materials, proper use of personal
protective equipment (PPE), and procedures for handling spills or accidents.
 Documentation and Record-Keeping:

Specify requirements for accurate documentation of all steps in the sample preparation process.
Detail the information to be recorded, including sample details, procedures followed, deviations
encountered, and results obtained.
 Storage and Preservation:

Outline procedures for proper storage, preservation, and labeling of prepared samples to maintain
their integrity and prevent contamination or degradation.
 Training and Qualifications:

Include requirements for personnel training, qualifications, and ongoing competency assessments
related to sample preparation procedures.

1.5 Using common measuring equipment for each specific test.
Various tests require specific measuring equipment to assess different parameters. Here's a list of
common measuring equipment often used for specific tests:
I. Hygrometer
Hygrometers are essential instruments used to measure the moisture content of cereal grains or
flour. Monitoring and controlling moisture levels are crucial in maintaining product quality,
preventing spoilage, and ensuring proper storage conditions. Here's the application and
procedure for using a hygrometer in cereal processing:
Figure1.11 Hygrometer
II. Pressure Gauge
Pressure gauges can be employed to monitor and maintain specific pressures within equipment
used in cereal processing, such as pneumatic conveyors, steamers, or pressure vessels involved in
certain stages of processing.
Pressure gauges might be integrated into control systems to regulate pressure-related parameters
during the processing of cereal-based products.

III. Beam Balance
Beam balances, commonly known as beam scales or mechanical balances, can be used in cereal
processing for measuring the weight of ingredients, samples, or portions during sample
preparation.
Figure 1.12 Beam balance

 Application
Ingredient Measurement: Beam balances are used to accurately measure the weight of various
ingredients, such as cereal grains, flour, additives, or other components required for sample
preparation.
Portion Control: They help in portioning precise amounts of ingredients for mixing or
formulation purposes, ensuring consistency and accuracy in cereal product recipes. General
guideline:
 Ensuring the beam balance is placed on a stable and level surface to obtain accurate
measurements.
 Calibrating the balance if required, following the manufacturer's guidelines or using
calibrated weights.
 Ensuring the balance pans or platforms are clean and free from any residual materials.
 Adjusting the zero-point or tare function, making sure the balance is correctly zeroed
before measurements.

 Weighing Process ; Place a clean and dry weighing container (such as a dish or beaker)
on one pan of the balance. Add the cereal sample or ingredient to be measured into the
weighing container on the balance pan.
 Balancing the Beam: Adjust the balance by moving the counterweights or riders along
the beam until the beam is level and balanced. Ensure the pointer or marker on the beam
aligns with the zero mark, indicating a balanced measurement.
 Recording Measurements; Read and record the weight indicated by the position of the
counterweights or riders. This value represents the weight of the cereal sample or
ingredient.
 Calculations or Adjustments: If required, perform calculations based on the measured

weight for formulation, blending, or mixing purposes according to the cereal processing
recipe or procedure.
 Cleaning and Maintenance: After use, clean the balance pans and surfaces to remove any
residual materials or spills. Regularly inspect and maintain the balance, ensuring it
remains in good working condition.
 Record Keeping; Maintain records of measurements, including the weight of ingredients

or samples measured using the beam balance. These records contribute to quality control
and inventory management.
Beam balances provide accurate measurements and are valuable tools in ensuring precise
ingredient quantities and consistent product quality during sample preparation in cereal
processing. Proper calibration, handling, and maintenance of the balance are crucial for obtaining
reliable measurements.

IV. Timing Devices
Timing devices are essential in cereal processing for ensuring accuracy and consistency in
various sample preparation procedures that involve timed steps. Here's an outline of their
application and procedures within cereal processing:
 Application
Cooking and Processing: Timing devices are used to control and monitor cooking durations,
fermentation periods, mixing times, or any other timed steps involved in cereal processing.
Quality Control: They aid in adhering to specific time-based parameters critical for achieving
desired product characteristics, such as texture, flavor, and consistency. General guideline are;
 Selection of Timing Devices: Choose appropriate timing devices such as digital timers,
stopwatches, or integrated timers on processing equipment based on accuracy
requirements and specific applications.
 Setting up the Timing Device: Ensure the timing device is calibrated and set correctly
before use. Confirm accuracy and adjust settings if necessary.
 Preparation: Prepare the cereal sample or ingredients according to the specific process
or recipe requirements before initiating the timed steps.
 Starting the Timed Process: Initiate the timing device when commencing the particular
step or process requiring timed control. For example: Start the timer when adding
ingredients, initiating cooking, fermentation, mixing, or any other operation that requires
a specific duration.
 Monitoring and Observation: Continuously monitor the timing device during the timed
process to ensure accuracy and prevent deviations from the specified time.

 Completion of Timed Process: Once the predetermined time has elapsed, the timing
device will indicate the completion of the timed process.
 Action or Transition ; Based on the completion of the timed step, proceed with the next
stage of the process, such as stopping cooking, transferring materials, or initiating
subsequent steps in the preparation process.
 Record Keeping; Document the timed durations and critical process times for quality
control and consistency. Maintain records to assess batch-to-batch consistency and
troubleshoot any deviations.
 Maintenance and Care : Regularly inspect, clean, and maintain the timing devices to
ensure their accuracy and proper functionality. Replace batteries or conduct repairs as
needed.
Timing devices play a crucial role in controlling the various timed steps within cereal processing.
Accurate timing ensures the desired product characteristics and consistency are achieved,
contributing to the quality and reliability of the final cereal products. Strict adherence to timing
protocols and proper maintenance of timing devices is essential for effective sample preparation
in cereal processing.
V. Dimension Apparatus
In cereal processing, dimension apparatus, also known as measuring instruments or devices, may
be utilized for measuring various physical dimensions of cereal samples. However, there isn't a
specific apparatus commonly referred to as a "dimension apparatus" in cereal processing.
Instead, a variety of measuring tools may be used for different purposes.

 Applications
 Size Measurement: Measuring the size, length, width, thickness, or diameter of cereal
grains or processed cereal products.
 Texture Analysis: Assessing physical properties like hardness, compactness, or other

texture-related dimensions of cereal-based materials.
 Quality Control: Ensuring uniformity and consistency in cereal sample dimensions to

meet specified standards and requirements.
 Process of using Various Measuring Devices)
 Calibration and Selection of Appropriate Device : Ensure the measuring instrument

is calibrated, accurate, and suitable for the specific dimension being measured. For
instance:
Calipers or micrometers for measuring thickness, length, or diameter.
Scales for measuring weight or mass.
Texture analyzers for assessing hardness or compactness.
 Sample Preparation: Prepare the cereal samples according to the measurement
requirements. For instance:
Ensure samples are clean, dry, and representative of the batch.
For size measurements, grains might need to be separated or sorted for
uniformity.
 Measuring Process: Use the appropriate measuring device to take the required
measurements. Follow these general steps:
For calipers or micrometers: Gently place the cereal sample between the
measuring jaws and record the dimensions displayed on the instrument's scale.
For scales: Place the sample on the scale and record the weight or mass displayed.
For texture analyzers: Follow the device-specific instructions to assess the desired
texture properties of the cereal sample.

 Recording Measurements: Record the measurements obtained from the dimension
apparatus accurately. Maintain records for quality control purposes and to ensure
consistency across samples.
 Analysis and Interpretation: Analyze the recorded measurements to assess cereal

sample dimensions against specified standards or requirements.
 Adjustment or Action; Based on measurement outcomes, take necessary actions such

as adjustments in processing or formulation to achieve desired dimensions or quality
characteristics.
 Maintenance and Care : Regularly inspect, clean, and maintain the measuring devices
to ensure accuracy and proper functionality. Calibrate instruments as needed.
VI. Do And Ec /Electrical Conductivity/

In cereal processing, the measurement of electrical conductivity (EC) or conductivity is not
typically a standard procedure for sample preparation. However, in agriculture or soil science
related to cereal cultivation, EC measurements may be used to assess the salinity or nutrient
levels in soil or irrigation water, which indirectly impacts cereal crops. Here's an overview of the
application and procedure of electrical conductivity (EC) measurements in the context of soil or
irrigation water used for cereal cultivation:
 Application
 Soil Salinity Assessment: EC measurements help evaluate the salinity levels in the soil,
which can affect cereal crop growth and health. High salinity can impede water uptake by
plants, affecting their growth and yield.
 Water Quality Assessment: EC measurements in irrigation water determine its electrical

conductivity, which relates to the dissolved mineral content (salts and nutrients). High EC
levels can indicate the presence of excess salts, influencing cereal crop irrigation
strategies.
VII. Analogue And Digital Meters And Charts/Recorders

Analog and digital meters, along with chart recorders, can be utilized in cereal processing
laboratories for various measurement and monitoring tasks during sample preparation. These
devices help in quantifying and recording parameters such as temperature, pH, moisture content,
and other variables crucial for ensuring quality and consistency in cereal processing. Here's an
overview of their application and procedures:
 Application
 Temperature Measurement: Analog or digital thermometers and chart recorders help
monitor and control temperatures during heating, cooking, fermentation, or drying
processes in cereal preparation.
 pH Monitoring: pH meters, whether analog or digital, are used to measure the acidity or
alkalinity levels in cereal-based solutions, doughs, or fermentation processes.
 Moisture Content Analysis: Moisture meters, both analog and digital, aid in determining
the moisture content of cereal samples before, during, or after processing steps.
 Pressure, Flow, or Other Measurements: Some specific processes in cereal preparation

might require monitoring pressure, flow rates, or other parameters that can be measured
using analog or digital meters and recorded on chart recorders.

 General processing guideline
 Selection of Instruments; Choose the appropriate analog or digital meters suitable for
the specific parameters to be measured. For instance:
Thermometers for temperature measurements.
pH meters for acidity/alkalinity measurements.
Moisture meters for moisture content analysis.
 Calibration and Setup; Calibrate the meters following manufacturer instructions or

using standard calibration solutions for accuracy. Set up the meters or instruments based
on the specific cereal processing requirements and the parameters to be measured.
 Sampling and Measurement: Take representative samples of cereal materials or

solutions at various stages of the processing. Use the meters to measure the desired
parameters (e.g., temperature, pH, moisture) accurately and record the readings obtained.
 Recording and Monitoring: Utilize chart recorders, if available, to continuously record

measurements over time. Chart recorders produce graphical representations or charts of
the measured parameters, aiding in trend analysis and monitoring.
 Analysis and Interpretation: Analyze the recorded data from analog or digital meters
and chart recorders to ensure process parameters remain within specified ranges or to
identify trends or deviations.
 Adjustment or Action: Take necessary actions or adjustments based on the

measurements obtained. For instance:
Adjusting temperatures, pH levels, or moisture content to meet desired targets.
Implementing corrective measures if parameters deviate from acceptable limits.
 Maintenance and Care: Regularly maintain and calibrate the instruments to ensure
accuracy and reliability in measurements.

 Record Keeping : Maintain detailed records of measurements, readings, and any
corrective actions taken for quality control and future reference.
VII. Basic Chemical And Biological Test Kits

Basic chemical and biological test kits are useful tools in cereal processing for assessing various
quality parameters, identifying potential contaminants, and monitoring microbial activity. These
kits often come equipped with reagents, test strips, or devices designed for rapid on-site analysis.
 Application
Quality Control: Assessing key parameters like pH, moisture content, acidity, or
alkalinity to ensure cereal product quality.
Contaminant Detection: Identifying potential contaminants such as mycotoxins,

pesticides, or heavy metals that may affect the safety and quality of cereal products.
Microbial Monitoring: Detecting microbial activity or pathogens in cereal samples that

could impact product safety and shelf-life.
 General principle of Basic Chemical And Biological Test Kits used

 Selection of Test Kits: Choose appropriate test kits based on the parameters to be
analyzed. Different kits cater to specific tests, such as pH testing, moisture analysis,
mycotoxin detection, or microbial screening.
 Preparation of Samples: Prepare representative samples of cereal materials according to

the test kit requirements. Ensure proper sample handling and homogenization for accurate
analysis.
 Testing Process: Follow the specific instructions provided with each test kit. Typically,
these kits include step-by-step procedures and reagents necessary for conducting the tests.
For instance:

pH Testing: Use pH test strips or meters to measure the acidity or alkalinity of cereal-
based solutions or suspensions.
Moisture Analysis: Employ moisture test kits to determine the moisture content in cereal
samples.
Mycotoxin Detection: Use mycotoxin test kits to detect the presence of mycotoxins in
cereal samples.
Microbial Screening: Utilize microbial test kits to detect microbial contamination or
specific pathogens in cereal products.
 Interpretation of Results: Follow the guidelines provided with the test kits to interpret
the results accurately. Results may be indicated by color changes, numerical readings, or
other visual cues.
 Quality Assessment: Evaluate the test results against established quality standards or
regulatory limits to assess compliance and product quality.
 Action or Adjustment: Based on the test results, take necessary actions such as adjusting
processing conditions, implementing corrective measures, or rejecting contaminated
batches if required.
 Record Keeping : Maintain detailed records of test results, including sample details, test
methods used, and results obtained. This documentation is crucial for compliance and
quality control purposes.
 Maintenance and Storage of Test Kits : Ensure proper storage and handling of test kits
as per manufacturer instructions to maintain their effectiveness and accuracy.

VIII. Dipsticks and Site Test Kits (E.G. Hack)
Dipsticks and site test kits, such as the lateral flow assay (LFA) or paper-based tests like the
"Hack" method, are rapid and convenient tools used in cereal processing for on-site analysis of
specific parameters or contaminants. These kits typically involve immersing dipsticks or strips
into sample solutions for quick qualitative or semi-quantitative measurements.
 Application
 Mycotoxin Detection: Assessing the presence of mycotoxins (e.g., aflatoxins,
deoxynivalenol) in cereal samples, which can be harmful if present in high
concentrations.
 Contaminant Screening: Identifying potential contaminants like pesticides, heavy metals,

or other toxins in cereal products.
IX. Temperature Measuring Devices

Temperature measuring devices like thermometers and thermocouples play a crucial role in
cereal processing to monitor and control temperature during various stages of sample
preparation. They ensure that temperatures are within specified ranges for optimal processing,
cooking, fermentation, or drying.
 Application
 Cooking and Baking: Monitoring and controlling temperatures during cooking or baking
processes for cereal-based products like bread, biscuits, or cereal bars.
 Fermentation: Regulating temperatures during fermentation processes in cereal products

like sourdough or brewing.
 Drying or Dehydration: Controlling temperatures during drying or dehydration of cereal

grains, flakes, or powders.

1.6 Identifying and reporting faulty or unsafe equipment is to appropriate personnel.
Identifying and reporting faulty or unsafe equipment is crucial in maintaining a safe working
environment and ensuring the quality and safety of cereal processing. Here are steps to identify
and report faulty or unsafe equipment:
 Identification of Faulty or Unsafe Equipment

 Regular Inspection: Conduct routine inspections of equipment used in cereal processing
to identify any signs of damage, wear, malfunction, or irregularities.
 Abnormal Behavior: Be attentive to any unusual noises, vibrations, odors, or visual

indications such as sparks, leaks, or smoke emitted from equipment during operation.
 Performance Issues: If the equipment's performance deviates from expected standards,

such as fluctuations in temperature, irregular movement, or inconsistent output, it might
indicate a problem.
 Safety Hazards: Identify any potential safety hazards, including exposed wires, broken
parts, loose components, or any features that could cause injury to personnel.
 Reporting Procedures
 Immediate Action: If an immediate safety concern is identified (e.g., risk of injury or
equipment failure), stop the equipment, isolate the area if necessary, and alert nearby
personnel to ensure safety.
 Notify Supervisor or Manager: Report the identified issue to the designated supervisor,
manager, or safety officer immediately. Provide details about the specific equipment, the
nature of the problem, and any potential risks involved.
 Use Reporting Systems: Follow established reporting procedures within the organization.
Some companies have formal reporting systems or protocols for equipment issues.

 Documentation: Keep records of reported problems, including dates, details of the issue,
actions taken, and any follow-up procedures.
 Tagging or Labeling: If feasible and safe to do so, tag or label the faulty equipment
clearly to prevent its use until repairs or maintenance have been completed.
 Training and Communication: Ensure all personnel are aware of reporting procedures and
encourage a culture of safety where employees feel comfortable reporting issues without
fear of reprisal.
 Follow-up and Resolution: Monitor the progress of repairs or maintenance, and ensure
that the identified issues are resolved appropriately. Verify that the equipment is safe to
use before resuming operations.
 Continuous Improvement: Use reported issues as opportunities for improvement by

analyzing root causes and implementing measures to prevent similar problems in the
future.
Reporting faulty or unsafe equipment promptly is crucial to prevent accidents, maintain

operational efficiency, and uphold safety standards in cereal processing facilities. It ensures that
necessary actions are taken promptly to address concerns and minimize risks to personnel and
product quality.

1.7 Checking calibration status of based on the concepts of methodology.
In the context of checking the calibration status for sample preparation in cereal processing,
understanding the concepts and principles related to measurement methodology is essential.
Concepts of methodology may include:
 All Measurements are estimates

Recognizing that every measurement made during sample preparation is an estimate. It implies
that measurements are subject to some degree of uncertainty and should be treated as such.
 Measurements belong to a population

Acknowledging that measurements taken during cereal processing belong to a broader
population of similar measurements of the measured parameters. Understanding the variability
within this population helps in assessing the consistency of measurements.
 Repeatability
Assessing the capability of the measurement system to produce consistent results under the
same conditions. Checking for repeatability ensures that when the same procedure is repeated,
the results are highly consistent.
 Precision
Evaluating the degree of consistency or reproducibility of measurements. Precision indicates
how closely repeated measurements agree with each other. In cereal processing, precise
measurements are crucial for consistency in product quality.
 Accuracy
Evaluating how close measurements are to the true or accepted value. Ensuring that the
measuring instruments used in sample preparation provide accurate results is vital for
maintaining product quality and meeting standards.

 Significant Figures
Understanding the appropriate use of significant figures when reporting measurements.
Maintaining the correct number of significant figures is essential for conveying the precision of
the measurement.
 Sources of Error
Identifying and understanding various sources of error that could affect the accuracy or
precision of measurements. Sources of error can include instrument inaccuracies, environmental
conditions, human error, or sample variability.
 Uncertainty and Traceability

Recognizing and quantifying the uncertainty associated with measurements. Understanding the
sources and magnitude of uncertainty aids in providing a reliable assessment of measurement
reliability. Additionally, ensuring traceability by using calibrated instruments with known
uncertainties is essential

Self-check 1 Written test
Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below.
Test I True or False(2)
1. Cereal processing is a complex and delicate operation.

2. Colorimeter Measure the mechanical properties of cereal products, including hardness,
chewiness, crispness, and brittleness.
3. The method of sample preparation used should be appropriate for the material being tested
and the type of analysis to be performed.
4. A sampling log that records the date and time of sampling, the name of the person who
collected the sample, the method of sampling used, and the storage conditions of the sample.
5. These physical treatments not play crucial roles in various stages of cereal processing, from
sample preparation and analysis to the production of cereal-based products.
Test II: Choose the best answer (3pts)
1. The location of the equipment should be based on several factors…………………………
A. The size of the equipment

B. The amount of space available
C. The proximity to other equipment
D. The need for access to utilities
E.ALL
2. General principles should be followed when preparing samples for analysis:
A. Samples should be representative of the material being tested.

B. Samples should be prepared in a clean and orderly manner.
C. Samples should be handled in a manner that minimizes contamination.
D. Samples should be stored in a manner that prevents deterioration.
E. None of them

3. …………………………involves creating replicas or duplicates of cereal samples for
examination, testing, or storage.
A. Casting
B. Ashing
C. Protein content
D. All
4. ………………………………refers to the process of reducing the size of solid materials
by crushing, grinding, or milling.
A. Size reduction
B. Grinding
C. Comminution
D. A&C
Test III. Give short answer (3pts each)
1. What are the most common types of test equipment used in cereal processing?
2. What the information should be included on the sample label?
3. Discus the simple measurement technique.
4. List the Enterprise controls to address hazards during sample preparation.

Operation Sheet 1
1.1 Techniques of Operating Moisture Content

A. Material and tools
 Water  glove
 Wheat flour  guan
 Moisture Content Analyzer  helmet
B. Procedure
1. Calibrate the analyzer using standard procedures and known samples.
2. Weigh the sample and place it in the moisture analyzer.
3. Initiate the drying process according to the instrument's specifications.
4. Once the process is complete, record the final weight and calculate the moisture
content based on the initial and final weights.
1.2 Techniques of Operating Ash Content

 Whole mixed grain biscuit  glove
 Water  guan
 Ash Content Analyzer  helmet
B. Procedure
1. Weigh the sample and transfer it to a crucible.
2. Place the crucible in a muffle furnace and incinerate the sample at high temperatures
to burn off organic material.
3. After incineration, cool the crucible, weigh the residue (ash), and calculate the ash
content using initial and final weights.

1.3 Techniques of Wet Gluten Determination
 Wheat flour
 Water
 Analytical balance
 Glove
 Guan
 Helmet
B. Procedure
1. Mix the flour with water to develop gluten.
2. Wash the mixture to remove starch, leaving behind the gluten.
3. Dry and weigh the gluten to determine quantity and quality.
1.4 Determination moisture content of wheat grain

A. Ingredient and tools
 Wheat
 Moisture analyzer
 glove
 guan
 helmet
C. Procedure
1. Weigh an empty, dry container (A).
2. Take a representative sample of the cereal product and weigh it (B).
3. Place the sample in the oven at a specified temperature (e.g., 105°C) until it reaches a
constant weight (no further decrease in weight).
4. Remove the sample, allow it to cool in a desiccator, and weigh it (C).
5. Calculate moisture content using the formula:
6. Moisture Content (%) = [(B - C) / (B - A)] × 100.
Page 85 of 145 Ministry of Labor Version -1

and Skills
Cereal processing
Author/Copyright December ,
Level -III
2023
1.5 Determination of ash content of flour
A. Ingredient
 White flour sample
B. Tools and equipment:
 Muffle furnace or ashing furnace: This is a high-temperature furnace used to burn off organic
material and leave behind the inorganic residue (ash).
 Crucible: A heat-resistant container made of porcelain, quartz, or other suitable material to
hold the flour sample during the ashing process.
 Analytical balance: For precise measurement of the flour sample and the resulting ash.
 Desiccator: A container used to cool the crucible with the ash after heating to room
temperature before weighing.
 Tongs or crucible tongs: For handling the crucible safely when hot.
 Furnace gloves: To protect hands when handling hot equipment.
C. Procedure
1. Weigh an appropriate amount of white flour using an analytical balance and record the initial
weight.
2. Place the weighed flour sample in a clean, pre-weighed crucible.
3. Put the crucible with the flour sample into the muffle furnace, and heat it at a high
temperature (usually around 550-600°C) for a specified time (commonly a few hours) to burn
off the organic material in the flour, leaving behind the inorganic residue or ash.
4. After ashing, remove the crucible from the furnace using tongs and place it in a desiccator to
cool to room temperature.
5. Once the crucible and ash have reached room temperature, re-weigh the crucible with the
ash.
6. Calculate the ash content by subtracting the weight of the crucible from the weight of the
crucible with ash. The difference represents the weight of the ash.
7. Finally, express the ash content as a percentage by dividing the weight of the ash by the
initial weight of the flour sample and multiplying by 100.
1.6 Determination of the solubility or dissolving properties of white flour

and Skills
Cereal processing
Level -III
2023
A. Ingredient
 White flour sample
 Distilled water or specific solvent for the experiment (if required)
B. Tools and equipment:
 Beakers or glass containers: Used to hold the solvent and flour mixture.
 Stirring rod or magnetic stirrer: To facilitate mixing of the flour with the solvent.
 Balance: For measuring the quantity of white flour accurately.
 Thermometer: To monitor and control the temperature of the solvent if temperature is a
factor in the experiment.
 Stopwatch or timer: To record the time of mixing or dissolution.
 Filtering apparatus (optional): To separate any insoluble components after the dissolution
process.
C. Procedure
1. Measure a specific quantity of white flour using a balance. Note down the initial weight.
2. Prepare the solvent, which could be distilled water or a specific solvent as per the
experimental setup.
3. Place the measured quantity of white flour into a beaker or glass container containing the
solvent.
4. Stir the mixture using a stirring rod or magnetic stirrer to encourage dissolution. If
temperature is a factor, control and monitor it accordingly.
5. Record the time taken for the flour to dissolve completely or note observations regarding its
solubility within the solvent.
6. Optionally, filter the solution to separate any insoluble components from the dissolved
material.
7. Calculate the extent of dissolution or solubility by comparing the amount of flour used
initially to the amount that dissolved completely. Express the solubility as a percentage.

and Skills
Cereal processing
Level -III
2023
1.7 Procedure of filtration
A. Materials and Tools:
 Wheat sample
 Solvent (e.g., water)
 Filter paper or membrane (suitable pore size)
 Funnel
 Büchner funnel and flask OR gravity filtration setup
 Beakers or containers
 Stirring rod (if needed)
 Balance (for measuring the wheat sample and solvent)
B. Procedure
1. Weigh the desired amount of wheat sample accurately using a balance. This sample can be in
the form of flour, grains, or any other form required for your analysis.
2. Mix the wheat sample thoroughly with a suitable solvent (often water) in a beaker. Stir to
ensure proper contact and extraction if required.
3. Use a Büchner funnel setup then place the Büchner funnel atop a filtration flask.
4. Wet the filter paper and place it in the Büchner funnel.
5. Use a gravity filtration setup then set up the funnel with filter paper atop a receiving flask or
beaker.
6. Carefully pour the wheat-solvent mixture onto the filter paper in the funnel. Ensure that the
filtrate collects in the receiving flask or beaker below.
7. For Büchner funnel setup, apply a vacuum pump to expedite the filtration process.
8. For gravity filtration, allow the mixture to pass through the filter paper naturally under
gravity.
9. The liquid that passes through the filter paper and collects in the receiving flask is the filtrate.
This will contain soluble components extracted from the wheat.
10. Wash or extract the residue left on the filter paper with additional portions of the solvent to
further collect any soluble components.
11. Examine the residue on the filter paper. This may contain insoluble components like bran or
husk which can be further analyzed if required.
12. Dry the residue obtained from filtration for further analysis or discard accordingly.

and Skills
Cereal processing
Level -III
2023
1.8 Operating procedure of hygrometer
A. Tool and Equipment
 Hygrometer (could be a psychrometer, digital moisture meter, or other moisture-
measuring device)
 Cereal sample (grains, flour, etc.)
 Weighing scale or balance (for measuring sample weight, if needed)
 Airtight container or desiccator (for sample storage)
 Laboratory gloves (optional but recommended for handling samples)
 Pen and notebook (for recording data)
B. Procedure
1. Ensure the hygrometer is clean and properly calibrated according to the manufacturer's
instructions. Calibration ensures accurate measurements.
2. Weigh an appropriate amount of the cereal sample. Accurate weighing might be
necessary for certain types of hygrometers that require a specific sample weight.
3. Wet the wick or sensor of the hygrometer with distilled water.
4. Place the wet bulb and dry bulb sensors in contact with the cereal sample or the
environment where the moisture is to be measured.
5. Wait for the readings to stabilize. The difference between the wet bulb and dry bulb
temperatures is used to calculate the relative humidity and moisture content.
6. Depending on the type of moisture meter, follow the specific instructions provided by
the manufacturer.
7. Prepare the cereal sample according to the device's requirements (e.g., sample size,
preparation method).
8. Insert the sensor probe into the cereal sample or the provided sample container as
instructed.
9. Wait for the device to display the moisture content measurement.
10. Record the moisture content measurement obtained from the hygrometer along with
any necessary details such as sample type, weight, and environmental conditions.
11. Compare the obtained moisture content with the acceptable range for the particular type
of cereal or use it for quality control purposes.

and Skills
Cereal processing
Level -III
2023
12. Store the cereal samples appropriately in an airtight container or desiccator to maintain
their moisture content until further analysis or use.
13. Clean the hygrometer and any accessories used according to the manufacturer's
guidelines to maintain its accuracy and performance for future measurements.

and Skills
Cereal processing
Level -III
2023
LAP Test 1
Name………………………………. ID……………………………..
Date…………………………………….
Time started: ________________________ Time finished: ________________
Instructions: Given necessary templates, tools and materials you are required to perform the
following tasks within 6 hours. The project is expected from each student to do it.
Task 1.Perform techniques operating moisture content analyzer

Task 2. Perform techniques operating Ash content analyzer
Task 3.Perform determination wet gluten test
Task 4. Perform determination moisture content of wheat grain
Task 5.Perform Determination ash content for white flour
Task 6.Perform Determination of the solubility or dissolving properties of white flour
Task7 .Perform operational Procedure for filtration
Task8.Perform Operating Procedure of hygrometer

and Skills
Cereal processing
Level -III
2023
LG #18 LO#2- Check products before transferred to
next operation
Instruction sheet
 Carrying out all appropriate typical tests by laboratory/field assistants
 Identifying and reporting out of specification or results and minimizing environmental
impacts.
 Operate occupational health safety environmental management requirements.
 Carry out all appropriate typical tests by laboratory/field assistants
 Identify and report out of specification or results and minimizing environmental impacts.
 Operate occupational health safety environmental management requirements.
2. Follow the instructions described below.. cxz
3.Read the information written in the information Sheets
4.Accomplish the Self-checks
5.Perform Operation Sheets
6.Do the “LAP test”

and Skills
Cereal processing
Level -III
2023
Information Sheet 2
2.1 Carrying out all appropriate typical tests by laboratory/field assistants.

In sample preparation for cereal processing, various physical, chemical, and biological tests are
conducted by laboratory personnel or field assistants to ensure the quality, safety, and compliance of
cereal products. Typical tests carried out by laboratory /field assistants may include:
 Physical Tests
 Visual/Optical Tests of Appearance, Color, Texture, Identity
Appearance: Visual inspection for irregularities, foreign matter, or inconsistencies.
Colour: Spectrophotometry or colorimeter analysis for color attributes.
Texture: Texture analysis using sensory evaluation or texture analyzers.
Identity: Verification of product identity against specifications.
.
 Refractive Index (Baume/Bricks)
Measuring refractive index to determine sugar content or concentration using refractometers.
 Particle Size, Particle Shape, and Size Distribution

Particle size analysis using methods like sieve analysis, laser diffraction, or microscopy.
Evaluating particle shape through microscopy or image analysis.
 Surface Hygiene/Presence of Microbes

Swabbing or sampling surfaces for microbial analysis to check hygiene standards.
Microbiological testing for microbial load using methods like total plate count or specific pathogen
testing.

and Skills
Cereal processing
Level -III
2023
 Packaging Tests
Tearing resistance, bursting strength, and impact resistance evaluation of packaging materials.
A permeability and leakage test to ensure the packaging maintains product integrity.
 Chemical Tests:
 Moisture Content Analysis
Determining the moisture content helps ensure product stability and shelf life. Techniques such as
oven drying or moisture analyzers can be used.
 Protein, Fat/Oil, and Ash Content Analysis

Analyzing protein content is essential for nutritional labeling and quality assessment. Methods like
Kjeldahl or Dumas methods are commonly employed.
Quantifying fat or oil content is crucial for nutritional information and product quality. Soxhlet
extraction or solvent extraction methods are often used.
Determining the ash content provides insights into the mineral composition of cereals. Ashing
methods in a muffle furnace are typically used.
 Acidity/pH Testing
Measuring acidity or pH levels to control fermentation and assess product stability.
 Chemical Composition Analysis

Analyzing carbohydrates, sugars, vitamins, minerals, and other chemical constituents specific to
cereal products using chromatography or spectroscopy.

and Skills
Cereal processing
Level -III
2023
 Biological Tests
 Mycotoxin Analysis
Detecting mycotoxins such as aflatoxin or ochratoxin through ELISA or chromatography methods to
ensure product safety.
 Microbiological Testing
Conducting tests for yeast, molds, bacterial contamination, and specific pathogens using standard
microbiological techniques.
 Enzyme Activity Assessment

Assessing enzyme presence and activity crucial for processing through enzymatic assays.

and Skills
Cereal processing
Level -III
2023
2.2 Identifying and reporting out of specification or results and minimizing environmental
impacts.
In cereal processing, identifying and reporting out-of-specification (OOS) results while minimizing
environmental impacts during sample preparation is crucial for maintaining product quality and
sustainability.
2.2.1 Identifying and Reporting Out-of-Specification Results

Identifying and reporting out-of-specification results in sample preparation for cereal processing involves a
structured approach to recognizing deviations from expected norms or standards and documenting these
instances. A procedure to address out-of-specification results:
 Identification of Out-of-Specification Results:

 Establish Defined Specifications: Define acceptable parameters or specifications for the
cereal samples being processed. This could include moisture content, particle size,
chemical composition, or any other relevant quality attributes.
 Routine Testing and Analysis: Conduct regular testing and analysis of cereal samples
against these predetermined specifications. Use appropriate methods such as filtration,
centrifugation, or other sample preparation techniques to assess the samples.
 Comparison and Evaluation: Compare the obtained results from testing against the
established specifications. Assess whether the observed values fall within the defined
acceptable range for each parameter.
 Outlier Identification: Identify any results that deviate significantly from the established
specifications. These outliers could indicate potential issues or discrepancies in the
sample.

and Skills
Cereal processing
Level -III
2023
 Reporting Out-of-Specification Results:
 Documentation: Record all test results systematically, ensuring accurate documentation of
the testing procedure; methods used, and obtained values.
 Flagging Out-of-Specification Results: Clearly mark or flag results that fall outside the
acceptable specifications as "out-of-specification" or "deviations."
 Investigation and Root Cause Analysis: Investigate the reasons behind the out-of-
specification results. Determine if there were errors in the testing process, equipment
malfunctions, sample anomalies, or other contributing factors.
 Documentation of Investigation: Document the investigation process thoroughly, outlining
the potential causes and any corrective actions taken to address the issue.
 Reporting to Relevant Authorities: If necessary, report the out-of-specification results and the
investigation findings to the appropriate authorities within the organization, such as
supervisors, quality control teams, or management.
 Corrective Actions: Implement corrective measures based on the investigation findings to
prevent recurrence of similar out-of-specification results in future sample preparations.
 Review and Follow-Up: Conduct a review of the corrective actions to ensure their
effectiveness. Follow up on the retesting or reanalysis of samples to verify that the issue has
been resolved.
It's crucial to follow standard operating procedures (SOPs) and quality assurance protocols in sample
preparation for cereal processing. Timely identification, documentation, investigation, and resolution
of out-of-specification results are essential to maintain product quality and ensure compliance with
established standards.

and Skills
Cereal processing
Level -III
2023
2.2.2 Minimizing Environmental Impacts
Minimizing environmental impacts in sample preparation for cereal processing involves adopting
sustainable practices that reduce resource consumption, waste generation, and environmental
pollution. The strategies for minimizing are:
 Appropriate disposal of Hazardous Waste

 Segregate hazardous waste materials generated during testing (such as chemicals,
contaminated materials) in designated containers.
 Ensure proper labeling and adherence to regulatory guidelines for the disposal of hazardous
waste.
 Correct Disposal of Excess Sample/Test Material

 Dispose of excess samples or test materials properly according to established waste disposal
protocols.
 Avoid unnecessary waste generation by using appropriate sample sizes and minimizing
material usage where possible.
 Correct Storage and Handling of Hazardous Chemicals

 Store hazardous chemicals securely in designated areas with proper labeling and appropriate
safety measures.
 Follow safety data sheet (SDS) guidelines for the safe handling, storage, and disposal of
hazardous chemicals.
 Environmental Compliance
 Adhere to local, regional, and national environmental regulations and guidelines regarding
waste disposal and handling of hazardous materials.
 Implement environmentally friendly practices wherever feasible, such as using
environmentally safe reagents or minimizing chemical usage.
 Training and Awareness
 Provide training to laboratory/field assistants regarding proper waste disposal, handling of
hazardous materials, and environmental compliance.
 Encourage a culture of environmental responsibility among staff members by promoting
awareness and adherence to best practices.

and Skills
Cereal processing
Level -III
2023
2.3 Operate occupational health safety environmental management requirements.
Occupational Health and Safety (OHS) and environmental management play critical roles in
ensuring a safe working environment and minimizing environmental impact. Occupational Health
and Safety (OHS) and environmental management requirements may include:
 All operations must comply with enterprise OHS and environmental management
requirements, which may be imposed through federal legislation - these requirements must
not be compromised at any time
 All operations assume the potentially hazardous nature of samples and require standard
precautions to be applied
 Where relevant, users should access and apply current industry understanding of infection
control issued by the Ethiopian Health and Nutrition Research Institute.
2.3.1 Occupational Health and Safety (OHS)

 Personal Protective Equipment (PPE)
Mandate the use of appropriate PPE such as lab coats, gloves, safety goggles, and respiratory
protection where necessary to protect against chemical exposure, dust, and other hazards.
 Safety Training
Provide comprehensive training to personnel on safe handling practices, emergency procedures,
proper use of equipment, and chemical safety to minimize risks.
 Ventilation and Control Measures

Ensure proper ventilation systems are in place to minimize exposure to airborne particles or
hazardous fumes.
Implement engineering controls where feasible to reduce hazards.

and Skills
Cereal processing
Level -III
2023
 Ergonomics and Injury Prevention
Implement ergonomic workstations and practices to minimize physical strain and reduce the risk of
musculoskeletal injuries during sample handling.
 Risk Assessments
Conduct regular risk assessments to identify potential hazards and take necessary measures to
mitigate risks associated with sample preparation processes.
2.3.2 Environmental Management

 Waste Management
Develop and adhere to waste management protocols for proper disposal of hazardous materials,
chemicals, and contaminated materials in compliance with local regulations.
Ensure proper segregation, labeling, and disposal of waste to prevent environmental pollution.
 Chemical Handling and Storage

Store chemicals appropriately in designated areas with proper labeling, following safety guidelines
and ensuring compatibility to prevent spills or environmental contamination.
 Energy and Resource Conservation

Implement practices to reduce energy consumption and promote the efficient use of resources within
the laboratory setting.
 Water and Air Quality Management

Monitor and maintain water and air quality standards within the laboratory to minimize
environmental impact.

and Skills
Cereal processing
Level -III
2023
2.3.3. Regulatory Compliance
 Compliance with Standards
Ensure adherence to national and local regulatory standards and guidelines governing occupational
health, safety, and environmental protection.
 Regular Audits and Inspections

Conduct routine audits and inspections to assess compliance with OHS and environmental
management requirements, identifying areas for improvement.
 Emergency Preparedness
Establish emergency response plans and provide training for handling spills, accidents, or other
emergencies to minimize risks to personnel and the environment.

and Skills
Cereal processing
Level -III
2023
Name…………………………………………… ID………………………… Date…….

Part 1. True or false
1. In sample preparation for cereal processing, various physical, chemical, and biological tests are
conducted by laboratory personnel or field assistants to ensure the quality, safety, and
compliance of cereal products.
2. Particle size analysis using methods like sieve analysis, laser diffraction, or microscopy.
Part2. Choose the best answer

1. Measuring ……………………..to determine sugar content or concentration using
refractometers.
A. refractive index
B. index
C. Baume/Bricks
D. All except B
2. Spectrophotometry or colorimeter analysis used for………………
A. Color attributes
B. Ash
C. Mineral
D. all
Part3. Give short answer

1. Discus all appropriate typical tests by laboratory?

and Skills
Cereal processing
Level -III
2023
Operation Sheet 2-
2.1 Determination of Refractive Index Measurement

A. Ingredients and material
 wheat
 Refractometer
 helmet
 glove
 guan
 helmet
B. Procedures
1. First Prepare Wheat Sample
2. Grind a portion of wheat kernels into a fine powder.
3. Extract the soluble components by soaking the ground wheat in distilled water for a
specified time.
4. Then Prepare Wheat Solution by
 Filter the wheat extract to obtain a clear solution.
 Ensure the solution is free from any undissolved particles.
5. Place a drop of the wheat solution on the refractometer prism.
6. Close the cover and take the refractive index reading.
7. Finally interpret the refractive index reading obtained correlates with the dissolved solids
or sugar content in the wheat extract, which could indicate the presence of sugars or other
soluble compounds.

and Skills
Cereal processing
Level -III
2023
LAP TEST
Name………………………………. ID……………………………..
Date…………………………………….
following tasks within 4 hour. The project is expected from each student to do
it.
Task1. Perform determination refractive index measurement
Page 104 of Ministry of Labor Cereal processing Version -1

145 and Skills Level -III December ,
LG #19
LO#3- Determine methodology for
evaluating product quality
Instruction sheet
 Evaluating and examining cereal product.
 Researching and Identifying national and international standards.
 Identifying applicable tests and methodologies.
 Selecting and standardizing evaluation methodology.
 Evaluate and examine cereal product.
 Research and Identify national and international standards.
 Identify applicable tests and methodologies.
 Select and standardize evaluation methodology.

Information Sheet 3
3.1 Evaluating and examining cereal product.

Evaluating and examining the quality criteria of a cereal product involves assessing various
aspects to ensure it meets specific standards, is safe for consumption, and satisfies consumer
expectations. Cereal products may include:
 Wheat Flour
 Physical Attributes: Assess fineness, uniformity, absence of lumps.
 Gluten Content: Evaluate gluten strength, crucial for dough elasticity.
 Moisture Content: Ensure moisture level within acceptable range.
 Breads
 Appearance & Texture: Check crust color, crumb structure, softness, and elasticity.
 Taste & Aroma: Evaluate for taste, aroma, and overall flavor.
 Freshness: Monitor freshness and shelf life to prevent spoilage.
 Injera
 Texture & Appearance: Assess sponginess, thinness, and overall appearance.
 Taste & Fermentation: Evaluate for a slightly sour taste and fermentation quality.
 Biscuits
 Texture & Crispness: Evaluate for appropriate crunchiness or crumbliness.
 Uniformity & Flavor: Ensure consistent size, shape, and flavor throughout.
 Pasta & Macaroni

 Texture & Cooking Quality: Check firmness after cooking, consistency in texture.
 Appearance & Shape: Assess appearance and absence of deformities.
 Pastries & Cakes

 Appearance and Texture: Moist, fluffy texture, visually appealing appearance.
 Taste and Flavor Profile: Pleasant taste, consistent flavor, and aroma.
 Consistency & Freshness: Ensure consistent baking quality and shelf life.

 Common Quality Criteria
 Microbiological Safety: Absence of microbial contamination, ensuring consumer
safety.
 Packaging Integrity: Packaging that preserves product quality and freshness.
 Labeling Compliance: Accurate labeling indicating nutritional information, allergens,
and expiry dates.

3.2 Researching and identifying national and international standards.
Researching and identifying national and international standards for cereal sample preparation
involves examining various regulatory bodies, organizations, and standardization agencies that
govern cereal processing. Some key standards-setting organizations and references for cereal
sample preparation include:
3.2.1 Ethiopian Standards for Cereal Products
 Grains and Flour
Standards for different types of grains, including wheat, barley, teff, maize, and sorghum, could
encompass quality parameters such as moisture content, foreign matter limits, and milling
specifications.
 Processed Cereal Products

Standards may exist for specific processed cereal products like flour, bread, injera (a traditional
Ethiopian flatbread), biscuits, and pasta. These standards likely cover aspects of production,
ingredients, hygiene, and labeling requirements.
 Quality Parameters:
Standards would typically include criteria for grain quality, milling processes, gluten content,
moisture levels, particle size distribution, and other attributes specific to various cereal products.
 Food Safety Regulations:

Regulations concerning microbial limits, mycotoxin levels (such as aflatoxin), and overall food
safety measures might be in place to ensure the safety of cereal products for consumption

3.2.2 International standards for cereal product
International standards for cereal products are established by various organizations to ensure
quality, safety, and consistency in the production, processing, and trading of cereal-based goods.
Some of the prominent standards and organizations related to cereal products include:
 Codex Alimentarius: This international food standards body, established by the Food
and Agriculture Organization (FAO) and the World Health Organization (WHO), sets
standards for various food products, including cereals, to ensure food safety and fair trade
practices globally.
 ISO (International Organization for Standardization): ISO has several standards
related to cereal products, such as quality management (ISO 9001) and food safety
management systems (ISO 22000), which can apply to the production and handling of
cereal-based goods.
 HACCP (Hazard Analysis and Critical Control Points): This systematic preventive
approach is essential in the food industry, including cereal product manufacturing, to
identify, evaluate, and control food safety hazards.
 Good Manufacturing Practices (GMP): These are general guidelines that cover various
aspects of production and quality control in the food industry, including cereal
processing.
 Grading and quality standards: Different countries may have their own grading and
quality standards for cereals and cereal products. For instance, in the United States, the
United States Department of Agriculture (USDA) establishes grading standards for
various grains.
 Food safety regulations: Various countries have specific regulations governing the
production, labeling, and handling of food products, including cereals. These regulations
often address aspects like hygiene, labeling, additives, and more.
 International Trade Organizations: Bodies like the World Trade Organization (WTO)
often have agreements and regulations that impact the international trade of cereal
products, ensuring fair trade practices and standards across borders.

Compliance with these international standards and regulations is crucial for cereal product
manufacturers and traders to ensure the quality, safety, and marketability of their products
globally. Manufacturers often need to adhere to a combination of these standards depending on
the markets they serve and the specific cereal products they produce.
3.3 Identifying applicable tests and methodologies.
Testing and methodologies for cereal products are diverse and cover various aspects such as
quality, safety, nutritional content, and compliance with regulatory standards. Some common
tests and methodologies applicable to cereal products:
 Physical Characteristics Testing:

 Particle Size Analysis: Determines the size distribution of cereal particles, crucial
in flour milling and various cereal-based products.

 Moisture Content Analysis: Measures the amount of moisture present in cereal
products, vital for shelf life and quality assessment.
 Color Analysis: Assesses the color of cereal products, which can indicate quality
and consumer acceptability.
 Texture Analysis: Measures the texture properties of cereal-based products, such
as hardness, chewiness, and crispiness.

 Chemical Composition Analysis
 Proximate Analysis: Determines moisture, protein, fat, ash, and carbohydrate
content in cereal products.

 Mineral Analysis: Identifies and quantifies mineral content like iron, calcium,
magnesium, etc., important for nutritional labeling and quality assessment.
 Fatty Acid Analysis: Analyzes the fatty acid profile in cereal products, especially
relevant for products containing fats/oils.
 Vitamin Analysis: Measures vitamin content (e.g., vitamin B, vitamin E) in cereal
products, critical for nutritional labeling and health claims.
 Microbiological and Food Safety Testing

 Total Plate Count: Determines the total number of viable microorganisms in a
sample, indicating overall hygiene and potential spoilage.

 Pathogen Testing: Identifies pathogens like Salmonella, E. coli, etc., to ensure
food safety and compliance with health regulations.
 Mycotoxin Analysis: Detects mycotoxins (e.g., aflatoxins, DON) produced by
molds in cereals, which can be harmful if consumed in high amounts.
 Rheological Testing
Viscosity Measurement: Assesses the flow properties of cereal products, essential for
understanding processability and quality control in food manufacturing.
 Sensory Analysis
Organoleptic Evaluation: Involves sensory testing by trained panels or consumers to evaluate
attributes like taste, aroma, appearance, and texture of cereal products.
 DNA-based Testing
PCR (Polymerase Chain Reaction): Detects and identifies specific DNA sequences, useful for
authenticity testing or detecting genetically modified organisms (GMOs) in cereal products.
 Allergen Testing
ELISA (Enzyme-Linked Immunosorbent Assay): Identifies and quantifies allergenic proteins
(e.g., gluten) in cereal products, crucial for labeling and ensuring products are allergen-free.

3.4 Selecting and standardizing evaluation methodology.
Selecting and standardizing an evaluation methodology for a cereal product involves a
systematic approach that considers various factors to ensure accuracy, reliability, and relevance.
Here are steps to guide the process:
 Define Evaluation Objectives

Clearly articulate the purpose of the evaluation. Determine if it's for nutritional analysis, quality
assessment, safety testing, or other specific goals.
 Review Existing Standards and Methods

Research recognized standards provided by organizations like AOAC, ISO, Codex Alimentarius,
etc. Identify methodologies that align with your evaluation objectives.
 Consider Product-Specific Requirements

Assess the unique characteristics and attributes of the cereal product. Some tests or evaluation
methodologies might be more appropriate based on the product type (flour, breakfast cereal,
baked goods, etc.).
 Identify Key Parameters for Evaluation

Determine the specific parameters that need evaluation, such as moisture content, nutritional
composition, physical properties, sensory attributes, shelf life, etc.
 Select Appropriate Testing Methods

Choose testing methods and protocols that are scientifically sound, widely accepted, and suitable
for the identified parameters. Consider factors like accuracy, precision, and practicality.
 Validate and Optimize the Methodology

Conduct preliminary trials and validation studies to ensure the selected methodology is
applicable and reliable for your specific cereal product. Make necessary adjustments to optimize
the method.
 Standardize Procedures and Protocols

Develop a detailed standard operating procedure (SOP) that outlines every step of the evaluation
process. Include sample preparation, testing techniques, equipment calibration, data recording,
and analysis methods.
 Training and Documentation

Train personnel involved in conducting the evaluation to ensure consistency and accuracy.
Document the SOPs clearly and make them accessible to all relevant staff members.
 Quality Control Measures

Implement quality control measures to monitor and maintain the accuracy and precision of the
evaluation methodology. Use control samples, periodic equipment checks, and proficiency
testing.
 Cross-Validation and Comparison

Validate the chosen methodology by comparing results with alternative methods or reference
materials to confirm its reliability and accuracy.
 Continual Improvement
Regularly review and update the evaluation methodology based on new scientific developments,
technological advancements, or feedback obtained from the evaluation process.
 Compliance with Regulations and Standards

Ensure that the chosen evaluation methodology complies with relevant regulations, industry
standards, and specific customer or market requirements.
 Peer Review and Feedback Incorporation

Encourage peer review and feedback from experts or stakeholders to refine and enhance the
evaluation methodology continually.

Name…………………………………………… ID………………………… Date…….

Part 1. True or False
1.Evaluating and examining the quality criteria of a cereal product involves assessing various
aspects to ensure it meets specific standards, is safe for consumption, and satisfies consumer
expectations.
2. Train personnel involved in conducting the evaluation to ensure consistency and accuracy.
Part II. Choose the best answer

1. Which are Cereal products……………..
A. Wheat flour
B. Injera
C. Pasta
D. all
Part 2. Give short answer (5pts)

1. What are the Common Quality Criteria?
2. Identify and discus applicable tests and methodologies in cereal products?

Operation Sheet 3-
3.1 Methods of bread quality determination.
A. Equipment and Materials:
 Freshly baked bread
 Cutting knife or bread slicer.
 Scoring sheets
 Guan
 Helmet
 Glove
B. Procedure
1. Examine the bread's appearance: crust color, texture, and uniformity. Check for any
irregularities, such as cracks or uneven rising.
2. Slice the bread using a knife or bread slicer to assess the internal structure.
3. Evaluate the crumb's texture: Check for desired characteristics like elasticity,
springiness, and chewiness.
4. Smell the bread to assess its aroma and freshness.
5. Taste a small portion to evaluate flavor, sweetness, saltiness, and overall taste
profile.
6. Evaluate the moisture content by pressing the crumb gently. Optimal moisture
creates a slightly springy texture without excessive dryness or sogginess.
7. Observe the crumb's cell structure: Assess the elasticity and ability of the crumb to
recover its shape when compressed.
8. Use a scoring system or evaluation form to rate different attributes (appearance,
texture, taste, etc.). Assign scores based on predetermined criteria to quantify and
compare bread quality.
9. Record observations, scores, and any comments or feedback regarding specific
aspects of bread quality. Use collected data to identify areas for improvement in the
baking process or recipe.
10. Repeat the examination with different bread samples, batches, or variations to assess
consistency and identify variations in quality.

LAP TEST Performance Test
Name………………………………. ID……………………………..
Date…………………………………….
following tasks within 5 hour. The project is expected from each student to do
it.
Task1. Perform methods of bread quality determination

LG #20
LO#4 - Apply evaluation methodology
Instruction sheet
 Assessing and documenting volume and general appearance of product.
 Assessing and documenting texture, aroma, colour and taste of product.
 Assessed and documenting technical difficulty and originality of product.
 Conducting other tests to rate product.
 Comparing product quality.
 Making recommendations for quality rating and commercial positioning of product.
 Specifying processes with workplace environmental guidelines.
 Assess and document volume and general appearance of product.
 Assess and document texture, aroma, colour and taste of product.
 Assess and document technical difficulty and originality of product.
 Conduct other tests to rate product.
 Compare product quality.
 Make recommendations for quality rating and commercial positioning of product.
 Specify processes with workplace environmental guidelines.

Information sheet 4
4.1 Assessing and documenting volume and general appearance of product.
Assessing and documenting the volume and general appearance of a cereal product involves
observational analysis and measurement techniques. How to assess and document these aspects:
4.1.1 Volume Assessment

 Observation: Evaluate the physical size and volume of the cereal product.
 Measurement: Use standard measuring tools like rulers, calipers, or graduated
cylinders to quantify volume directly or indirectly.
 Process of volume assessment

 For irregularly shaped products (e.g., cereal clusters), measure volume indirectly by
water displacement:
Fill a graduated cylinder partially with water.
Gently submerge the cereal product into the water, causing the water level to
rise.
Measure the change in water level, which represents the volume of the
cereal product displaced.
 For regular-shaped products (e.g., cereal flakes, pellets):

Measure dimensions (length, width, height) and use appropriate geometric
formulas to calculate volume (e.g., for a rectangular prism: length × width
× height).
4.1.2 General Appearance Assessment

 Observation: Evaluate the visual characteristics and overall quality of the cereal product.
 Documentation: Describe the appearance using standardized criteria and qualitative
descriptors.

 Process general appearance assessment
 Consider the following aspects for assessment and documentation:
Color: Note color variations, uniformity, and any discolorations.
Shape and Size: Assess shape consistency, irregularities, or breakages.
Surface Texture: Describe texture variations, smoothness, roughness, or
crispiness.
Presence of Particles: Document any foreign materials, impurities, or uneven
distribution of ingredients.
Presence of Coating or Glaze: Note if the product has a coating or glaze and
its appearance.
 Use a standardized scoring system or descriptive terminology to document the

appearance objectively. For instance:
Color: Excellent (uniform golden brown), Good (slight variations in

color), Fair (uneven coloration), Poor (noticeable discoloration).
Shape: Uniform, Irregular, Broken, etc.
 Documentation:
 Maintain a standardized form or report template to document the assessment
findings.
 Include the date of assessment, product name, batch/lot number, and any relevant
details about the evaluation conditions.
 Quality Control Checks

 Conduct regular quality checks and compare the observed volume and appearance
against established standards or benchmarks.

 Use these assessments as part of ongoing quality control measures to maintain
consistency and product quality.
4.2 Assessing and documenting texture, aroma, colour and taste of product.
Assessing and documenting the texture, aroma, color, and taste of a cereal product involves
sensory analysis and qualitative evaluation methods. How to assess and document each
aspect:
4.2.1 Texture Assessment

Texture assessment in cereal sample preparation involves evaluating the physical
characteristics related to the feel, structure, and consistency of cereal-based products. Texture
assessment is to understand and quantify attributes such as hardness, chewiness, crispiness,
cohesiveness, and other textural properties that impact the consumer experience of cereal-
based products.
 Process of texture Assessment

 Evaluate internal texture characteristics:
Evenness: Note if the texture is consistent throughout the product.
Cell Size: Assess the size and uniformity of the cells in the product
structure.
Shape and Fineness of Walls: Document the shape and thickness of cell
walls.
Holes: Identify any irregularities or holes within the structure.
Softness: Evaluate the softness or hardness of the product.
Crumb Stability: Assess how well the product holds together or crumbles.
 Documentation
 Use a sensory evaluation form or checklist to score or describe each texture
characteristic based on predefined criteria.
 Utilize descriptive terms or a scoring system to rate different aspects of texture.

4.2.2 Aroma Assessment
Aroma assessment in cereal sample preparation involves evaluating the scent or fragrance
characteristics of cereal-based products. Aroma greatly influences the overall sensory experience
and consumer perception of these products. Aroma assessment is to understand and characterize
the various volatile compounds contributing to the smell or odor of cereal-based products. These
compounds can significantly impact consumer preferences and product quality.
 Methods for Aroma Assessment

 Sensory Evaluation: Descriptive Analysis: Organize sensory panels comprising
trained individuals to evaluate the aroma attributes of cereal samples. Use descriptive
scales to characterize aroma characteristics like intensity, sweetness, roasted notes,
etc.
 Instrumental Techniques: Gas Chromatography-Mass Spectrometry (GC-MS):

Analyze the volatile compounds present in the headspace of cereal samples using GC-
MS. This technique identifies and quantifies specific aroma compounds contributing
to the overall scent profile.
 Sensory Profiling: Odor Profile Analysis: Assess the odor profile of cereal samples
using specialized sensory profiling techniques that involve descriptive analysis to
identify and characterize individual aroma notes.
 Electronic Nose (E-Nose): Use electronic nose devices that contain arrays of sensors
to detect and quantify volatile compounds. E-Noses provide rapid and qualitative
assessments of aromas based on sensor responses.

 Procedure for Aroma Assessment
 Sample Preparation: Prepare cereal samples in various forms (e.g., grains, flakes,
extruded products) to be used for aroma analysis. Ensure proper handling and storage
to maintain the integrity of volatile compounds.
 Sensory Evaluation: Conduct sensory assessments where trained panelists evaluate

the aroma attributes of cereal products. Use standard protocols and aroma evaluation
sheets to describe and rate the perceived aromas.
 Instrumental Analysis: Utilize GC-MS equipment to analyze the volatile

compounds present in the headspace of cereal samples. Follow appropriate protocols
for sample preparation, injection, separation, and detection.
 Sensory Profiling: Organize descriptive analysis sessions where panelists identify

and describe the aroma characteristics of cereal products. Compile sensory profiles
based on panelists' observations.
 E-Nose Analysis: Use an electronic nose device to analyze the volatile compounds
emitted by cereal samples. Record and analyze sensor responses to generate aroma
profiles.
 Data Analysis: Analyze the collected data from sensory evaluations, instrumental
analysis, and electronic nose measurements to identify key aroma compounds and
characterize the aroma profile of the cereal samples.

 Documentation
 Use descriptive language to articulate the aroma characteristics, such as floral,
nutty, toasted, etc.
 Rate aroma intensity on a scale or describe its characteristics using standardized
descriptors.
4.2.3 Color Assessment

Color assessment in cereal sample preparation involves evaluating the visual appearance and
characteristics of cereal-based products, which play a significant role in consumer acceptance
and quality perception. Color assessment is to quantify and describe the visual appearance of
cereal samples, which includes characteristics such as hue, brightness, and color uniformity.
 Methods for Color Assessment

 Spectrophotometry: Utilize a spectrophotometer to measure color attributes
objectively. This device measures the reflectance or transmittance of light across
various wavelengths, providing color data in terms of Lab* values (brightness, red-
green, yellow-blue coordinates).
 Visual Assessment: Conduct visual inspections and assessments of cereal samples by

trained individuals. Use standardized color charts, such as the Munsell color system
or Pantone scale, to describe and compare color attributes subjectively.
 Procedure for Color Assessment

 Sample Preparation: Prepare cereal samples in their intended forms (grains, flakes,
powders, etc.) for color assessment. Ensure uniformity and consistency in sample
preparation.
 Instrumental Analysis (Spectrophotometry): Use a spectrophotometer to measure

color attributes objectively. Calibrate the instrument according to the manufacturer's
instructions and measure the color of cereal samples by placing them in the sample
holder.

 Visual Assessment: Conduct visual inspections of cereal samples by trained
individuals in a controlled environment with consistent lighting conditions. Use
standardized color references or charts to describe the observed colors.
 Data Collection and Analysis: Record the color data obtained from spectrophotometry
(Lab* values) and any descriptive observations from visual assessments. Analyze the
collected data to characterize the color attributes of the cereal samples.
 Comparison and Interpretation: Compare color data between different samples or

batches to identify variations in hue, brightness, or color uniformity. Interpret the
results to determine if the color falls within acceptable standards or specifications.
 Quality Control and Adjustment: Use the color assessment data for quality control
purposes. If needed, make adjustments to the cereal processing methods or
ingredients to achieve the desired color attributes.
 Benefits of Color Assessment:

 Quality Control: Helps in maintaining consistency and quality of cereal products by
ensuring uniformity in color.
 Consumer Perception: Affects consumer perception and preference, as color is a key
factor influencing purchase decisions.
 Process Optimization: Guides process adjustments to achieve desired color attributes in
cereal-based products.

4.2.4 Taste Evaluation
Taste evaluation in cereal sample preparation involves assessing the flavor, taste, and overall
sensory perception of cereal-based products. Taste evaluation is to understand and characterize
the flavor profile, taste attributes, and overall sensory experience of cereal samples, which
significantly impact consumer acceptance and satisfaction.
 Methods for Taste Evaluation:

 Sensory Analysis: Descriptive Analysis: Organize sensory panels comprising trained
individuals to evaluate taste attributes of cereal products. Use descriptive scales to
assess attributes such as sweetness, bitterness, saltiness, sourness, umami, and other
specific flavors.
 Consumer Panels: Conduct consumer panels involving target consumers to gather

feedback on overall taste, preference, and acceptance of cereal-based products. Use
surveys or questionnaires to collect subjective opinions and preferences.
 Process taste evaluation

 Conduct a tasting evaluation considering various aspects of taste:
Triangle Test: Discrimination between different samples to identify
differences.
Descriptive Analysis: Use a structured method to describe taste attributes.
Rating: Assign scores based on taste qualities (e.g., sweetness, bitterness,
saltiness).
Desirable Product Qualities: Assess if taste characteristics meet desirable
qualities.

4.3 Assessed and documenting technical difficulty and originality of product.
Assessing and documenting the technical difficulty and originality of a cereal product involves
considering various factors related to the product's development, manufacturing process,
uniqueness, and innovation. Here's a guide on how to evaluate and document these aspects:
 Technical Difficulty Assessment

Considerations
 Complexity of Production: Evaluate the complexity involved in the manufacturing
process. Factors may include specialized equipment, intricate steps, or precise control
of parameters.
 Uniqueness of Formulation: Assess the complexity of the product's formulation,
including the use of unique ingredients or specific combinations that require
specialized knowledge or processing techniques.
 Process Innovation: Determine if the manufacturing process involves novel
techniques or innovative methods that contribute to technical difficulty.
 Documentation
 Use a rating scale or qualitative descriptors to assess the level of technical difficulty
involved in producing the cereal product. For example, rate on a scale from low to
high complexity.
 Describe specific technical challenges or complexities encountered in the
development or production process.
 Originality Assessment
Considerations
 Uniqueness in Formulation: Evaluate the originality of the cereal product's recipe or
formulation compared to existing products in the market.
 Innovation in Processing: Assess whether the manufacturing process introduces novel
or innovative methods not commonly seen in similar products.
 Uncommon Features or Characteristics: Identify any distinctive or unique features of
the product that differentiate it from others in the market.

 Documentation
 Use descriptive language to articulate the original or innovative aspects of the cereal
product.
 Compare and contrast the product's unique attributes with existing products or
industry standards to highlight its originality.
 Evaluation Criteria
 Complexity Rating: Rate the technical difficulty on a scale (e.g., low, moderate, high
complexity) based on an assessment of manufacturing intricacies.
 Originality Descriptor: Describe the product's original features using qualitative terms
(e.g., highly innovative, moderately unique, etc.).
 Comparative Analysis: Compare the cereal product with similar items in the market,
emphasizing its distinctive characteristics or technical advancements.
 Documentation and Reporting

 Document findings in a report or evaluation summary, clearly outlining the technical
complexities faced during development and the unique aspects that contribute to the
product's originality.
 Include details about the challenges overcome in the development process and how
the product stands out from competitors in terms of technical innovation or
uniqueness.
 Expert Assessment and Validation

Seek input and validation from experts in the field to corroborate the assessment of technical
difficulty and originality.

4.4 Conducting other tests to rate product.
Apart from the standard tests commonly conducted on cereal products, additional tests can be
performed to rate and evaluate various aspects of these products. These tests can provide deeper
insights into specific attributes or characteristics. Some additional tests that can be conducted to
rate a cereal product:
 Antioxidant Activity
Evaluate the product's antioxidant capacity using assays such as ORAC (Oxygen Radical
Absorbance Capacity) or ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) to
assess its potential health benefits.
 Hydration Capacity
Determine the product's ability to absorb water or liquids, which can be crucial for some cereal-
based applications. Conduct tests to measure water absorption or swelling capacity.
 Rancidity Testing
Assess the product's susceptibility to oxidation and rancidity by conducting tests for peroxide
value, p-anisidine value, or thiobarbituric acid reactive substances (TBARS).
 Fiber Content and Composition

Analyze the types and quantities of dietary fibers present in the cereal product, such as insoluble
fiber, soluble fiber, beta-glucans, etc., using appropriate methods like gravimetric or enzymatic
assays.
 Gelatinization Properties
Evaluate the gelatinization characteristics of starch in the product by conducting tests like
differential scanning calorimetry (DSC) or Rapid Visco Analyzer (RVA), which can be crucial
for understanding cooking or processing properties.
 Enzyme Activity

Determine the presence and activity of enzymes (e.g., amylase) in the product that might affect
its processing or shelf life.
 Shelf-Life Studies
Conduct accelerated or real-time shelf-life studies to assess changes in product quality attributes
(e.g., texture, color, taste, aroma) over time under various storage conditions.
 Particle Size Distribution Analysis

Assess the particle size distribution of the product using techniques such as laser diffraction or
sieve analysis, which can impact various properties like texture and processing characteristics.
 Volatile Compound Analysis

Perform gas chromatography-mass spectrometry (GC-MS) or other techniques to identify and
quantify volatile compounds responsible for aroma and flavor.
 Nutrient Bioavailability
Conduct in vitro or in vivo studies to determine the bioavailability of nutrients present in the
cereal product, providing insights into their absorption and utilization in the body.
 Physical Stability Tests

Evaluate physical stability under stress conditions like temperature changes, mechanical stress,
or freeze-thaw cycles to assess the product's robustness during handling and storage.

4.6 Comparing product quality.
Comparing the quality of different cereal products involves a systematic evaluation process that
considers various factors to assess and differentiate between these products. Here's a guideline
on how to compare cereal product quality:
 Define Evaluation Criteria

Establish specific evaluation criteria based on the attributes relevant to the cereal products being
compared. These may include nutritional content, sensory characteristics, processing methods,
shelf life, safety, and compliance with regulations.
 Select Comparable Products

Choose similar types or categories of cereal products for comparison, ensuring they share
common characteristics or intended uses. For example, compare various brands of breakfast
cereals or different types of wheat flour.
 Standardized Testing and Evaluation

Conduct standardized tests and evaluations using established methodologies for each criterion.
Use appropriate methods to assess parameters like nutritional content, sensory attributes (texture,
aroma, taste, color), microbiological safety, etc.

 Nutritional Analysis:
Compare nutritional profiles, including macronutrients (protein, fat, carbohydrates),
micronutrients (vitamins, minerals), fiber content, and other relevant nutritional components.
Ensure compliance with labeling regulations.
 Sensory Evaluation:
Organize sensory panels or consumer tests to compare the sensory attributes of the products.
Evaluate texture, aroma, color, taste, and overall acceptance through descriptive analysis or
consumer preference testing.
 Quality Attributes Comparison:

Assess additional quality attributes specific to the products being compared, such as shelf life,
processing methods, ingredient quality, presence of additives or allergens, and adherence to food
safety standards.
 Quantitative and Qualitative Comparison

Use both quantitative data (e.g., numerical values from tests) and qualitative observations
(descriptive analysis) to compare and contrast the products.
 Scoring or Ranking System

Develop a scoring system or ranking criteria to assign scores or rankings for each evaluated
criterion. This helps in quantifying and comparing the overall quality of products.
 Statistical Analysis
If applicable, perform statistical analyses to validate the significance of differences observed
between the products in various parameters.

 Documentation and Reporting
Compile the results into a comprehensive report or summary document. Include detailed
findings, comparative analysis, strengths, weaknesses, and any notable differences among the
products.
 Consider Consumer Insights

Incorporate consumer feedback or preferences obtained through surveys or sensory tests, as
consumer perception is a vital aspect of product quality.
 Expert Opinion and Validation

Seek input or validation from experts in the field to corroborate the evaluation results and ensure
a comprehensive comparison.

4.6 Making recommendations for quality rating and commercial positioning of product.
To make recommendations for the quality rating and commercial positioning of a cereal product,
consider the following steps:
 Comprehensive Evaluation
Conduct a thorough assessment of the cereal product using various quality parameters:
nutritional content, sensory attributes packaging, branding, shelf life, and compliance with
regulations.
 Quality Rating Criteria

Define specific quality rating criteria based on the evaluation results and industry standards. This
may include factors such as nutritional value, sensory appeal, product uniqueness, safety, and
market demand.
 Rating System Development

Establish a rating system or scoring mechanism that assigns numerical or qualitative ratings to
different aspects of the cereal product based on the defined criteria. This helps in quantifying its
quality attributes.
 Identify Unique Selling Proposition (USP)

Determine the product's unique selling points or distinguishing features that set it apart from
competitors. Highlight any distinctive nutritional benefits, taste, packaging, or production
methods that contribute to its uniqueness.
 Commercial Positioning Strategy

Based on the evaluation findings and USP, develop a strategic positioning plan for the product in
the market. Consider factors such as target audience, pricing, distribution channels, and
marketing strategies.

 Target Market Analysis
Analyze the preferences, needs, and demographics of the target market. Tailor the product's
positioning and messaging to resonate with the intended consumers.
 Packaging and Branding Recommendations

Make recommendations for packaging design, labeling, and branding strategies that effectively
communicate the product's quality, uniqueness, and value proposition to consumers.
 Marketing and Promotion Strategies

Devise marketing strategies that highlight the product's quality attributes and unique features.
Utilize various channels such as social media, advertising, promotions, and endorsements to
create brand awareness and attract consumers.
 Distribution and Retail Placement

Recommend optimal distribution channels and retail placements based on the target market and
product characteristics. Ensure visibility and accessibility in locations preferred by the target
consumers.
 Continuous Improvement Plan

Propose a plan for continuous improvement based on feedback, market trends, and evolving
consumer preferences. Regularly reassess and refine the product's quality and positioning
strategies.
 Collaboration with Stakeholders

Engage with stakeholders, including production teams, marketers, distributors, and retailers, to
align efforts and implement the recommended strategies effectively.

4.7 Specifying processes with workplace environmental guidelines.
In the cereal processing industry, adherence to workplace environmental guidelines is crucial to
ensure sustainable operations, minimize environmental impact, and maintain a safe and healthy
work environment. Specific processes aligned with workplace environmental guidelines in the
cereal processing industry:
 Waste Management
 Implement waste reduction and recycling programs to minimize waste generation
during processing.
 Segregate and recycle packaging materials, cardboard, plastics, and other
recyclable waste.
 Properly dispose of food waste or by-products through composting or utilization
as animal feed, if suitable.
 Energy Efficiency
 Optimize energy use by regularly maintaining equipment, using energy-efficient
machinery, and implementing energy-saving practices.
 Conduct energy audits to identify areas for improvement and implement measures
to reduce energy consumption.
 Water Conservation
 Implement water-saving technologies and processes to reduce water consumption
during cleaning, production, and cooling processes.
 Monitor water usage, repair leaks promptly, and recycle/reuse water where
possible to minimize water wastage.

 Air Quality Control
 Install and maintain air filtration systems to reduce dust and particulate matter
emissions from processing operations.
 Regularly monitor air quality and comply with emission standards set by
environmental regulatory bodies.
 Chemical Handling and Storage

 Ensure proper handling, storage, and disposal of chemicals used in the processing
industry to prevent spills, leaks, or contamination of soil and water sources.
 Train employees on safe handling practices and provide appropriate personal
protective equipment (PPE).
 Compliance with Environmental Regulations

 Stay updated and comply with environmental regulations, permits, and standards
set by local, regional, and national authorities.
 Conduct regular environmental assessments and audits to ensure compliance with
regulatory requirements.
 Green Packaging
 Use eco-friendly and biodegradable packaging materials whenever possible to
reduce environmental impact.
 Explore packaging alternatives that minimize waste and are recyclable or
compostable.
 Sustainable Sourcing
Source raw materials sustainably, such as using certified organic ingredients or supporting
suppliers who follow sustainable agricultural practices.

 Employee Training and Awareness
 Conduct training programs to educate employees about environmental policies,
procedures, and the importance of environmental stewardship in the workplace.
 Encourage employee engagement and ideas for improving environmental
practices within the organization.
 Continuous Improvement
Establish a culture of continuous improvement by regularly reviewing and updating
environmental policies and practices based on new technologies, best practices, and changing
regulations.

Name…………………………………………… ID………………………… Date…….

Part I. True or False
1. Assessing and documenting the volume and general appearance of a cereal product involves
observational analysis and measurement techniques.
2. Combine all sensory evaluations to form an integrated assessment of the product's sensory
attributes.
Part II. Choose the best answer
1. Conduct a tasting evaluation considering various aspects of taste
A. Triangle Test
B. Descriptive Analysis
C. Rating
D. Desirable Product Qualities
E. All except D
Part III. Give short answer (5pts)

1. What are the other tests to rate product?
2. Identify and discus applicable tests and methodologies in cereal products?

Operation Sheet 4-
4.1 Procedures of cake Springiness and Elasticity Testing

A. Equipment and Materials
 Texture analyzer
 Cutting device /knife or blade

 Cylindrical probe or flat probe suitable for cake testing
 Cakes
B. Procedure
1. Prepare sample: Bake or acquire cakes according to the desired recipe or product
specifications. Ensure that the cakes are cooled to room temperature before testing.
2. Calibrate the texture analyzer according to the manufacturer's instructions. Set the
appropriate test parameters such as test speed, trigger force, and distance.
3. Cut the cake into uniform-sized pieces or slices. Ensure consistency in the size and shape
of the samples to be tested.
4. Place the cake sample on a flat surface.
5. Position the cylindrical or flat probe of the texture analyzer above the cake sample.
6. Lower the probe gently to make contact with the cake surface.
7. Apply a predefined force (compression) by programming the texture analyzer to deform
the cake to a certain extent.
8. Measure the force required for compression and the distance the probe travels into the
cake during the test.
9. Analyze the curve to determine specific textural parameters related to springiness and
elasticity. Measure of how quickly the cake returns to its original shape after the force is
removed. It's typically calculated as the distance the cake recovers divided by the total
deformation.
10. Conduct multiple tests on different sections of the cake to ensure representative data.
11. Record the results for each test, including springiness and elasticity values, to obtain an
average or range for the cake sample.
12. Analyze the data collected to determine the springiness and elasticity of the cake.
Compare the results with desired standards or specifications to assess the cake's textural
quality.

LAP TEST Performance Test
Name………………………………. ID……………………………..
Date…………………………………….
following tasks within 5 hour. The project is expected from each student to do it.
Task1. Perform procedures of cake springiness and elasticity testing

Reference Materials
Books
"Cereal Chemistry and Technology" by E.S. Posner and A.N. Hibbs

"Cereal Foods: World Markets and Trade" by Food and Agriculture Organization of the United
Nations (FAO)
"Cereal Grains: Properties, Processing, and Nutritional Attributes" by Sergio O. Serna-Saldivar
"Cereal Processing: Food Cycle Technology Sourcebook" by Carl J. Hoseney
"Handbook of Cereal Science and Technology" edited by Karel Kulp and Joseph G. Ponte Jr.
"Sensory Evaluation Practices" by Herbert Stone and Joel L. Sidel
228 Cereals processing technology UK, pp. 1–17.
AACC International. Approved Methods of Analysis, 11th Ed. Method 10-10.03. Cereals &
Grains Association, St. Paul, MN, U.S.A.
Bennion, E.B., and Bamford, G.S.T. “Cake-making Processes.” The Technology of Cake
Making, 6th edition, Springer Science+Business Media Dordrecht, 1997, pp. 251–260
Articles
Technology of Breadmaking, Blackie Academic & Professional, London,
Tireki, S. “Technology of Cake Production.” Food Engineering Aspects of Baking Sweet Goods,
CRC Press Taylor & Francis Group, LLC, 2008, pp. 149–155.
Web address and links
https://bakerpedia.com/?s=cleaning Access date 11/29/2023
https://bakerpedia.com/processes/hygienic-design-of-bakery-equipment/ Access date 11/21/2023
https://www.youtube.com/watch?v=mmxKIHz9Uxc access date 11/23/2023
https://www.youtube.com/watch?v=rRjlc8eftMM access date 11/23/2023
https://youtu.be/tRK5DXS7FtM access date 11/23/2023

ACKNOWLEDGEMENT
Ministry of Labor and Skills wish to extend thanks and appreciation to the many
representatives of TVET instructors and respective industry experts who donated
their time and expertise to the development of this Teaching, Training and Learning
Materials (TTLM).

The experts who developed the learning guide
No Name Qualification Educational Region Phone number E-mail
level
1 Debre Shewarega Food technology and B Addis 0922944810 henatu3@gmail.com
process engendering Ababa
2 Tesfaye Mekuriyaw Food Science & A Addis Ababa 09 27 78 51 74 tesftegegn@gmail.com
Nutrition
3 Yonatan Asirat Food process B Sidama 0915604465 yonimman@gmail.com
engineering


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Cereal Processing Level III

Based on October 2021, Version 2 Occupational

Module Title: Performing Operational Tests and

LO#1- Prepare test equipment. ................................................................................................... 2

Instruction sheet ....................................................................................................................................... 2

Instruction sheet ..................................................................................................................................... 92

Instruction sheet ................................................................................................................................... 105

Instruction sheet ................................................................................................................................... 116

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1.1.1 Set up operational test equipment

 Identifying the equipment

Figure1.1 moisture analyzer

Figure 1.2 Ash Content Analyzer

 Protein Content Analyzer: Determines the protein content in grains or flour, a

Figure1.3 Protein Content Analyzer

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Figure 1.5 Flour Color Analyzer

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Figure 1.6 Single Kernel Characterization System (SKCS)

 Glutomatic: A system used for automatic gluten development and washing.

 Farinograph: Measures the consistency of dough during mixing, providing

Figure 1.7 Farinograph

Figure 1.8 Extensigraph

 Alveograph: Measures the dough's viscoelastic properties, specifically its ability to

Figure 1.9 Alveograph

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 Colorimeters: Evaluate the color characteristics of cereal products. Colorimeters

 Texture Analyzers: Measure the mechanical properties of cereal products, including

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 Density Meters: Determine the density or specific gravity of liquids used in

 pH Meters: Measure the acidity or alkalinity of solutions, batter, or dough used in

 Conductivity Meters: Measure the conductivity of solutions, which correlates with

 Selecting the appropriate location for the equipment

 The size of the equipment

 Installing the Equipment

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 Developing a Testing Schedule

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 Document the Results

1.1.2 Codes of practice

 Samples should be representative of the material being tested.

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 The size and shape of the material being tested.

III. Sample Preparation

 The physical and chemical properties of the material being tested.

 The temperature and humidity of the storage environment.

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 The name of the material being tested.

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• Sub-sampling or splitting using procedures,

 Documentation: Record all sub-sampling procedures, including details of the method

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 Coning and Quartering:

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 Manual and Mechanical Splitters:

Method of Manual and Mechanical Splitters:

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Method of diluting samples

Choosing an appropriate diluent based on the analysis or testing requirements. Diluents

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