Currently, there is a high demand for amaranth due to its ability to withstand harsh
climatic conditions, making it an ideal crop in the changing climate. There is also
increased awareness and education on its nutritional and overall health benefits, and the
availability of improved recipes. However, the presence of hazards can hinder the
commercialisation of amaranth, which is in most cases traded informally. Food safety
issues along the amaranth value chain should, therefore, be addressed to cope with both
production and safety demands. The objective of this study, therefore, was to develop a
Hazard Analysis and Critical Control Point (HACCP) plan for hazards in the amaranth
value chain in Uganda. The seven principles outlined by Codex Alimentarius were
followed to develop the HACCP plan. A tree diagram was further used to identify each
potential hazard at each processing stage and Critical Control Points (CCPs) along the
chain. For the CCPs identified, reliable control mechanisms and corrective actions were
established to fulfil the requirements set by the critical limits to guarantee the safety of
the products. Verification and records systems were proposed to determine the
effectiveness and traceability of the HACCP plan. For each of the identified CCPs,
samples were collected purposively and analysed for chemical and microbial
contaminants. From the analysis, fifteen processing stages, starting from the land section
to cooking and serving, were identified. Out of these, eight stages were defined as CCPs.
These were site selection, land and seedbed preparation, irrigation, market
display/humidity control, washing before preparation, chopping, cooking, and holding
time and serving. At CCP 1, soils were contaminated with lead and cadmium, mercury
and aflatoxins but at considerably low levels. At CCP 2, organic fertilisers were only
contaminated with
E. coli
. At CCP3,
E. coli was present in irrigation water. Heavy metals
were also present in the irrigation water but were below the critical limits. At CCP4,
E. coli was absent in water and display surfaces.
E. coli was, however, present on raw
amaranth.
S. aureus
was detected on vendors’ hands. At CCP5, water was not
contaminated with
E. coli. At CCP6, only personnel hands were infected with
S. aureus
and
Enterobacteriaceae. No contamination was detected in CCP7 and CCP8. Strict
control of
E. coli in manure and water and
S. aureus and Enterobacteriaceae on
personnel hands is required to ensure the amaranth value chain attains good food safety
output.