Food Commodities FSQ Basic Physical Checks

May,09, 2023, Kabul, Afghanistan

Prepared By: Muhammad Tayyeb SAFI

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 Physical inspection of fortified wheat flour
➢Organoleptic properties (wheat flour shall retain its natural properties and
free from rancidity and unacceptable odour, taste, color, smell and texture)
➢Moisture reading (Moisture content Max 13.5% or depend on specs and
contact )
➢ Sieving (wheat flour is free from infestation, fungal growth, and
extraneous matters)
➢ Drop test (Bags should pass the drop test (after each drop, there shall be
no rupture or loss of contents) with following sequence (each bag should
go through the butt dropping and flat dropping)
Butt dropping Bag is dropped from a height of 1.20m on the bottom and
the top of the bag
Flat dropping: Bag is dropped from a height of 1.60m twice on one flat face
& twice on the opposite flat face.
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 Continue..
➢Extraction rate (wheat flour Shall be homogeneous in colour (like 75%
extraction rate wheat flour) and free from caking/agglomeration. The
inspector should compare the testing samples with representative
sample
➢Baking test (The dough prepared from the wheat flour should stick to
the oven/tandoor and the bread prepared should be acceptable in
terms of taste and texture etc.)

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 Commodity Specific Inspection & Sampling (Sunflower Oil)
➢The oil must be 100% sunflower oil
➢Fortification markings are checked (Vitamin A and D)
➢Packaging integrity (The bottles caps are intact and there is no
leakage.)
➢Organoleptic properties (The color, odor and taste of Sunflower Oil
shall be characteristics of the designated product. It shall be free from
foreign and rancid odor and taste)
➢Foreign bodies (The oil should be free from hanging particles and or
sedimentation)
➢Markings (BBD, Expiry date, Visible marking etc.)

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 Commodity Specific Inspection & Sampling (Iodized Salt)
➢Sieving Test (Shall be homogeneous in appearance, free from
extraneous matters and free from agglomeration/caking)
➢Color (Shall be white and dissolving 10 g of salt in 100 ml water shall
give a colorless solution having a neutral reaction)
➢Packaging integrity (no ruptures, sealing integrity, BBD or expiry date
,marking visible etc.)

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Commodity Specific Inspection & Sampling (Red Kidney Beans)

➢Moisture content, Max 14%

➢Size of the beans (Homogeneous in size/color and comprise of one
brand)
➢Percentage of Extraneous matters (Stones/mud, other seeds etc.)
➢Cooking time (by cooking the beans in pressure cooker) and cooking
homogeneity

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Example of Bean test result

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 Master Inspection Reports checking
FSQ team will check the below details in master check list.
➢Province
➢Commodity
➢Supplier
➢Inspector Names
➢Lot Number
➢Date of inspection
➢Location

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 Master Inspection Reports checking

➢ Sampling Information
➢ No of visits
➢ Inspected QTY
➢ Number of Unit selected for the inspection
➢ Percentage of units selected against total QTY
➢ Physical checks findings
➢ Production & Expiry date

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 Master Inspection Reports checking

➢Moisture Content. (Max 14%)

➢Bags gross weight, Net weight, Packaging size
➢Deviation from net weight
➢Date of sampling, Expected lab report date
➢FSQ Recommendation base on physical check finding
➢Sampling Information

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➢ FSQ Clearance

➢ FSQ clearance is initially based on Physical findings reports

➢ Second clearance is based on lab test results

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 Non-Conformities in physical food checks

➢During Food Inspection, incase the inspection team notice any Non-
conformities then the inspection team must report immediately to
the FSQ department
➢The FSQ team reports Non-Conformities to the food voucher and
food voucher reports to supplier
➢Feedback from Food voucher and from supplier the FSQ team records
and save these emails in related folders

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 Food Non-Conformity tracking Sheet

➢All food Non-Conformity are record in tracking sheet.

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important Notes:
➢ For inspection and sampling verification activities of the IC, an
attendance sheet is signed by all parties where applicable (IC,
Supplier rep, TPM, CP)
➢ Each cycle, at least 1 visit is conducted to FV supplier main WH
and 3 visits to each FDP
➢ Sampling for lab testing is done for each brand and each
commodity at main WHs unless different
brand/quantity/production dates are observed at FDPs
➢ 4 Samples are collected (1 lab testing, 2 retention and 1 for
supplier)
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Warehouse Condition Pictures

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Stacking Pictures

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Wheat flour Physical Inspection Pictures

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Sunflower Oil of Physical Inspection Pictures

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Red kidney beans Physical Inspection Pictures

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Iodized salt Physical Inspection Pictures

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 Thanks for your kind attention

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