GMP/GHP and HACCP Protocols in Manufacturing Fortified Rice Kernels and Fortified Rice

Rice fortification is a widely adopted public health strategy aimed to combat micronutrient malnutrition in population who is dependent on rice as a dietary staple. In any nutrition health strategy, it is of paramount importance to follow the systematic food safety systems to prevent any potential contamination and to provide the maximum benefit to the consumer. Food safety system includes key components such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), and Hazard Analysis and Critical Control Points (HACCP), all of which assist in the safe, efficient, and effective production of fortified rice. This chapter begins with the highlighting of the importance of food safety in rice fortification, followed by a detailed description of the major food safety systems. It also covers about the effective implementation of these food safety systems in the fortified rice processing plant, and the practical challenges which might arise and the feasible solutions for overcoming them. Overall, this chapter demonstrates how having good safety systems at each step helps in meeting the regulatory compliance, safeguards the product, and thereby ultimately reinforces the consumer confidence.