Swaziland National Standard - Fortified wheat flour.

The Swaziland National Standard SZNS 015:2013 outlines specifications for fortified wheat flour, focusing on the addition of essential micronutrients to address nutritional deficiencies. Developed by the SWASA Technical Committee on Bakery Products, the standard complies with international guidelines, including the WTO/TBT Agreement. It provides detailed requirements for fortification provisions, quality control, sampling, testing, packaging, and labelling. Fortification involves the addition of vitamins and minerals such as Vitamin A, Thiamine, Riboflavin, Niacin, Folic Acid, Pyridoxine, Iron, and Zinc to wheat flour. The process must be documented, and the micronutrient mix must meet specified levels and be supported by a Certificate of Analysis. Quality control measures include active programs with trained personnel, testing equipment, inventory management, and regular monitoring of fortification steps. The final product must comply with CODEX standards for contaminants and food additives, and fortificant levels must meet prescribed limits. Sampling procedures are based on ISO standards, ensuring representative samples are protected from light exposure to prevent nutrient degradation. Testing methods include qualitative, semi-quantitative, and quantitative approaches, with results documented and verified by accredited laboratories. Packaging materials must be food-grade and safeguard the product's quality, while labelling must list micronutrient compounds individually and provide nutritional information, including Recommended Dietary Allowance (RDA) percentages. Annexes provide specifications for the micronutrient mix and recommended test methods for fortificants, ensuring compliance with international standards. The document emphasizes the importance of maintaining quality and safety throughout the fortification process to produce nutritionally enhanced wheat flour.