Miller Magazine Issue: 112 April 2019

103 ARTICLE APRIL 2019 All laboratory assistants must be given a training program from the start of their employment. This is the responsibility of the laboratory manager and his/ her, deputy or supervisor. The trainee must learn the specifications for each product and the reaction to unsatisfactory results, how to work out and correctly interpret the results and the necessary records to be kept, (and the reasons for this) including data which will identify the samples. Safety factors must be emphasized and safety equipment made available and used. Trainees must also learn the impor- tance of good housekeeping including cleanliness and that accuracy can be adversely affected if instruments are not used in, or left in a clean and orderly state. Laboratory tests are carried out under strictly controlled conditions and the results are expressed in empirical terms. Any deviation from these conditions, e.g. temperature, time, acidity, etc. would give a different result. Fortunately, most methods used in the milling industry, have universal applications and are carried out under the same controlled conditions, although the results are still de- pendent on the skill of the operators. Some methods, such as moisture tests, do not have a set procedure. The test (oven) can be carried out, using the same equipment, but different sets of conditions for time and temperature can produce dif- ferent results. While the use of a particular set of conditions may not af- fect moisture control in the mill, it could be important where a buyer carries out his own tests, using a different set of con- ditions and has supplied, or been supplied with a moisture specification. This could also apply to other specifications, such as, water absorption and physical dough tests. Althou- gh these tests are carried out under controlled conditions, mechanical differences often occur between different sets of apparatus. It is therefore important that the buyer and the seller agree that such differences can and will be taken into account. What is quality control and how does it fit into the sys- tem? The feedback must come from the sales department whet- her the product good or is it bad. Quality control represents the first line technical assistance and problem solving functi- on. It is important to have good internal specifications and quality control must see to those specific characteristics cri- tical to the quality and function of the product and at the same time take into account the economics. Quality control must be involved with the life cycle of the product to follow it through the channels to the customer. Quality control must report any product that does not meet the specifications. The manager must take the position of the customer and decide whether the consumer will be receiving value for his money. This must also be taken with the overall cost of production and cost of raw materials and the quality specifications of the raw materials at the time of production, as the quality of the raw material may not be consistent with the mills requirements for certain products. Most modern mills employ a research and development department, who are responsible for taking note of any va- riances in the quality parameters of the raw materials and advise changes to extraction values and amend production specifications to suit. They are also responsible for making changes to the mixing and blending recipes to suit the wheat characteristics when deviations are negative. Objectives of hygiene To ensure safety and purity of all products, for all precau- tions to exclude foreign matter. Cleaning schedules for pre- mises, equipment, staff and all vehicles used in distribution. Education in food hygiene, personal hygiene and equipment cleaning. Rodent, insect and bird control. Advising on suitab- le cleaning equipment, materials and detergents. Hygiene rule: 1. Wear clean overalls (uniforms) and head coverings. Top pockets and loose hanging clothing not permitted. 2. Wash hands before starting work, after every break and always after visiting the toilets. 3. Cuts and wounds must be covered with approved dres- sing. 4. Keep working area clean, neat and tidy at all times. RAW MATERIALS Silo: In addition to taking in the wheat and arranging the sto- rage system, the silo operator is responsible for preliminary inspection of all consignments and in addition, the important job of sampling. The importance of using the appropriate sampling equipment and exercising the sampling procedures for each load of a consignment. Batches of grain are rarely uniform in quality even when regarded as acceptable. Pests usually occur non-randomly in stored grain. Consequently the only sure way of obtaining complete and accurate infor- mation about the grain is to carry out a total examination. This may be possible if the quantity to be examined is small,