Description

1.    PRODUCT NAME: FLOUR CASSAVA 

2.    DESCRIPTION 
Cassava flour is a product prepared from edible cassava (Manihot esculenta Crantz). The flour is prepared from dried cassava chips or paste by a pounding, grinding or milling process followed by sifting to separate the fibre from the flour. In case of edible cassava flour prepared from bitter cassava (Manihot utilissima Pohl), detoxification is carried out by soaking the tubers in water for a few days, before they are dried in the form of whole, pounded tuber (paste) or in small pieces 
3.    INGREDIENTS 
3.1.    ESSENTIAL INGREDIENTS 
Cassava 
3.2.    OTHER PERMITTED INGREDIENTS 
N/A 
4.   PROCESSING 
Processing 

4.1.    CODEX “CAC/RCP *****9, Rev. *****3; Code of Practice- General Principles of Food Hygiene including annex on HACCP systems and guidelines for application. 

4.2.    CODEX STAN *******9 CODEX STANDARD FOR EDIBLE CASSAVA FLOUR 

5.    MICROBIOLOGICAL CRITERIA 

FOOD SAFETY PARAMETERS MAXIMUM LIMITS 
The product shall comply with any microbiological criteria established in accordance with Codex Guideline CAC/GL: ******7 “Principles for the Establishment and Application of microbiological criteria for food; 

The product shall be free from microorganisms in amounts which may represent a hazard to health and shall be free from any substance originating from microorganisms in amounts which may represent a hazard to health. 
6.    CHEMICALCRITERIA 
SAFETY PARAMETERS MAXIMUM LIMITS 
Moisture Content (Max) - *3% (m/m basis) 
Crude fibre (Max) - 2.0% (m/m basis) 
Ash (Max) - 3.0% (m/m basis) 
Hydrocyanic acid content - *0mg/kg 

QUALITY PARAMETERS MAXIMUM LIMITS 
N/A 
7.    PHYSICAL CRITERIA 

PARAMETER LIMITS 
Texture. Fine or course powder 
Odour Free from abnormal odours, shall have no stale, rancid or “rope” or “mouldy” odour; 
Colour Cream 
Foreign matter 
The product shall be free from heavy metals in amounts which may represent a hazard to human and foreign matter including any filth and live or dead insects. 
Granularity *0% of the fine flour shall pass through a sieve of 0.*-
mm; *0% of coarse flour shall pass through 1.*-mm sieve. 
8.    CONTAMINANTS 
8.1.    The product shall comply with maximum residue limits established by Codex Alimentarius (See: CAC / MRL: ***9 Maximum residue Limits (MRLS) for pesticides). 
PARAMETER MAXIMUM LIMITS 
Heavy Metals 0.1 mg/kg 
Lead (Pb) 0.1 mg/kg 
Arsenic (As) 0.4 mg/kg 
Copper (Cu) 
9.    NUTRITIONAL FACTS (Approximate values per **0 g) 
NUTRIENTS AMOUNT PER **0 g OF PRODUCT 
Energy **0Kcal 
Carbohydrates *0g 
Protein 2g 
Fat 2g 
*0.    PACKAGING 

PARAMETER LIMITS 
Primary packaging Food grade plastic sealed or equivalent packing that 
maintains the integrity ,sanitary and organoleptic qualities ntact and withstands the rigors of transport and handling. 
Secondary packaging Corrugated paper box or packing that protects integrity 
of the primary packages, and withstands the rigors of transport and handling. 
Primary packaging net weight Up to 5Kg. 
Warranty at delivery location 1 Months. 

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