Evaluation of Standard of Oil by Observing Standard Operating Procedures (SOP) of the Fried Food Processing

Abstract

The Standard operating procedures (SOP) is concise, comprised document of policies and procedures, it delivering the basic fundamental principles, operations and deterioration. Standard operating procedure satisfies the purpose of prevent contamination of food by raw material purchase, food preparation, storage, foodservice workers, and delivery. Definite procedures are framed to follow in work. Good quality procedures and work instructions grant an approach towards commune and apply constant values and exercises within every business sector or organization. In Dindigul area fried food units standard operating procedureas has evaluated.

Full text

International Journal of Advanced Scientific Research and Management, Special Issue 4, ICAMA-18, Apr 2019
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Evaluation of Standard of Oil by
Observing Standard Operating Procedures
(SOP) of the Fried Food Processing
J. Lawrence1, G.V. Gopinath2, Anitha Pius3 and C. Vedhi4
1Research Scholar, Centre for Futures Studies, Gandhigram Rural University,
Gandhigram, Tamilnadu, India
2Assistant Professor, Department of Zoology, APSA College,
Thirupathur, Tamilnadu, India.
3Professor, Department of Chemistry, Gandhigram Rural Institute Gandhigram,
Dindigul, Tamilnadu, India
4Assistant Professor, Department of Chemistry, V.O. Chidambaram College,
Tuticorin, Tamilnadu, India
Abstract
The Standard operating procedures (SOP) is concise,
comprised document of policies and procedures, it
delivering the basic fundamental principles,
operations and deterioration. Standard operating
procedure satisfies the purpose of prevent
contamination of food by raw material purchase,
food preparation, storage, foodservice workers, and
delivery. Definite procedures are framed to follow in
work. Good quality procedures and work instructions
grant an approach towards commune and apply
constant values and exercises within every business
sector or organization. In Dindigul area fried food
units standard operating procedureas has evaluated.
Keywords: Standard operating procedure, Dindigul,
Good quality products.
1. Introduction
Standard Operating Procedure is the set of written
instructions, which document a food industry’s
routine action. As defined by Stup R (2002),
Standard Operating procedure is a set of steps to be
followed by a person or group of people must
perform in order to complete a job by removing
variation. According to United States Environmental
Protection Agency, SOP is a set of written and
detailed instructions that document a routine or
repetitive activity followed by an organization to
achieve uniformity of the performance of a specific
function. The European Medicines Agency (2002),
also defined in the similar manner. De.Treville S et
al, (2012) defines SOP as a process document which
elaborates the way a person shall perform a given
task. As narrated by Zimmerman JF in The
Importance of Standard Operating Procedures for
Investigators, (1999), SOP also helps in ensuring
compliance, accountability of the organisations.
Julie A. Caswell et al (1998) enlightened in
oxford academic forum regarding the ways by which
food safety is getting affected by our unaware
attitudes and handling practices and narrated the role
of food safety management in the food preparation
units. Laurian JUnnevehr et al (1999) explained in
detail about the role of SOPs in every food
production units in correlation with economic
implications. Ramli et al, (2012), focused in their
view on standard operating procedure in foreign
countries. Malaysia is biggest area in shipping,
transportation of goods. Specific to food
manufacturing plants, the term SOP is commonly
applied throughout the production of food starting
from procurement of raw material to final product.
For all processes, jobs or activities, the term SOP is
reserved. SOP not only helps to adopt proper
procedure to carry out the task but it helps also in
training the person to carry out the specific process
so that it will reduce the monitoring efforts and also
it develops confidence among the team that carryout
the function to end with success as narrated in
www.economywatch.com.

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The development and implementation of SOPs
are integral part of a successful food safety, quality
and sanitation system, as they provide individuals
with the information required to properly perform
their jobs. According to Biologic Technological
Applications (EBTE) consultant (2012), SOP will
not be meant only for major organisation but can be
adopted by even small units to carry out minor tasks.
De Treville et al.(p.232) elaborated that SOP also
helps to ensure the uniform performance of all the
participants who carry out the task resulting in
uniform and consistent output.
In addition, the use of SOPs encourages
excellence through unfailing implementation in
process, task or job. Also, if clearly written, SOPs
and SSOPs can minimize miscommunication and
variation between individuals or organizations. The
term SOP may also be used interchangeably with
“protocol,” “job instruction” or “work instruction.”In
an industrialized atmosphere, the most
understandable example of an SOP is the step by step
production line procedures used to make goods as
well to train staff. An SOP, in fact, defines expected
practices in all businesses where quality standards
exist. SOPs are policies, procedures and standards
the FBO needs in the operations, marketing and
administration disciplines within the business to
ensure food safety.As mentioned by Stup R, (2001),
the preparation of SOP shall be included the inputs
of all participants to make it an effective one to end
with success.
2.1.1. Type of Sale
The fried food is meant for
No.
%
Retail sale
14
19.2
Only whole sale
13
17.8
Both
46
63.0
Total
73
100.0
Table 2.1.1 Nature of the Sale
Figure 2.1.1 Nature of the Sale
Lars Esbjerg et al.,(1998)concludes their paper
with a discussion of administrative and hypothetical
problems. In general retail is lower sale per day or
annum but whole sale is higher comparatively, but
quality and repetitive sale, consumer satisfaction are
available only in retail, finally the proposed that in
the long term, close relationship, number of specific
consumers and requirements fulfilments only in
retail sale alone. Table 2.1.1 represents the Nature of
the sale for which the fried food was prepared. In
Dindigul corporation majority of the units (46) meant
their product for both retail and wholesale. The units
which were preparing comparatively large quantity,
they meant their product only for wholesale, in
Dindigul it is around 13 units. 14 units were doing
only retail sale.
2.1.2. Nature of the oil used for frying:
In Dindigul there exists mismatch in the name of
oil between the actual and by which it is called. On
observation it was found that the food handlers did
not use the term Refined palm ole in but use only
palm oil. Both are different in nature and have
different standards under Food Safety and Standards
(Food Products Standards and Food Additives)
Regulations,2011.Even at the time of purchase they
use the name as Palm oil. But the oil vendors only
know that the nature of the oil is refined palm oil.
Table 2.1.2 Nature of the Oil used for frying
Nature of the used for
frying
No.
%
Refined palm olein oil
71
97.3
Refined sunflower oil
2
2.7
Total
73
100.0
Figure 2.1.2 Nature of the Oil used for Frying.
Figure and the table depict that most of the units
(71) in Dindigul Corporation were using refined
palm olein for frying and to prepare fried food. Only
2 units among 73 units were using Refined
Sunflower oil for frying. The food handlers using sun
flower oil for frying also not aware of exact name of
the oil.They use the name as refined oil instead
refined sunflower oil. They did not know that it was
prepared by refining the sunflower oil.
14
13
46
Nature of the sale
Retail sale
Only whole
sale
Both
No.
0
100
71
2
97.3
2.7
No.
%

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2.1.3. Purchaser of the oil
Table 2.1.3 Person Purchasing the Oil
Purchaser of the oil
No.
%
Owner of the unit
2
2.7
Person working in the unit
71
97.3
Total
73
100.0
Figure 2.1.3. Person Purchasing the Oil
Table 2.1.3 shows the purchaser who purchased
the oil for frying. Most of the unit’s 97.3in
percentage were purchasing oil for frying through the
labour / worker working in the units. The owner of
the units was purchasing the oil directly in 2.7
percentage of units.
2.1.4. Place of Purchase of the Oil
In Dindigul Corporation, the street sale of
oil is very minimum. Only in rural areas still the
street vendors are there. As per food Safety and
Standards Act, 2016, oil shall be sold only in
packaged condition.
Table 2.1.4 Place of purchasing Frying Oil in Unit
Place of purchase of oil
No.
%
Street vendors
5
6.8
Retail shop
30
41.1
Wholesale
38
52.1
Total
73
100.0
Figure 2.1.4 Place of purchasing Frying Oil
Around 38 units were purchasing their frying oil
from the wholesaler, 30 units from retail shop and
only 5 units did the purchase from Street vendors.
The bar chart represents the percentage of place of
purchase.
2.1.5. Nature of the oil containers at the time of
purchase:
Since oil is sensitive to heat and light, the
container of the oil plays a vital role in quality and
safety of the oil. Evaluation of this parameter would
give a view on the quality and safety of the oil at the
time of purchase.
Table 2.1.5 Nature of the Oil Container at the
Time of Purchase
Nature of the container
No.
%
In loose condition
11
15.1
Pouches
31
42.5
Tins
31
42.5
Total
73
100.0
Figure 2.1.5. Nature of the Oil Container at the
Time of Purchase
In Dindigul Corporation the fried food units made
their purchase of oil in three types of containers,
which were depicted in Table 2.1.5.Out of 73,11
units were purchasing in loose condition, 31 units
were purchasing in pouches, and remaining 31 were
purchasing in Tins. Figure 2.1.5 represents that 15.1
percentage ofunits had a practice of purchasing oil in
loose condition, 42.5 percentage of units purchased
oil from pouches and in tins.
2.1.6. Nature of the Tin if the oil is Purchased in
Tins
The 31 units that purchased their frying oil in tins
were observed further to evaluate nature of the
container. Most of the oil units that are purchased in
tin are reused for purchasing fresh oil. The fresh tin
which were packed and sold by the manufacturer
were cleaned and reused for further packing and for
sale. Once the fresh tin after using the oil contained
in it were either returned to the manufacturer or the
0%
100%
Owner of the …
2
71
2.7
97.3
Purchaser of the
oil
No.
%
No.
%
0
20
40
60
5
30
38
6.8
41.1
52.1
Place of Purchase
No.
%
11
31
31
15.1
42.5
42.5
0
20
40
60
0 2 4
Nature of the Oil
container
No.
%

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units itself clean the tin and would be reused after
cleaning for further purchase of new oil.
Table 2.1.6. Nature of the Tin
Nature of the tin container
No.
%
Already used for storing oil
23
74.1
Fresh
8
25.9
Total
31
100.0
Figure 2.1.6. Nature of the Tin
Among 31 units, around 23 units were reusing
the same tin for at least 5 to 8 times for the purchase
of fresh oil. Remaining 8 units were purchasing the
oil in fresh tins and they utilized the empty tins for
storing oil at their preparation unit itself. The
percentage of usage of fresh tins and reused tins are
represented in the chart and they are 74.1 and 25.9
respectively.
2.1.7. Nature of the Seal of the Container at the
Time of Purchase:
Most of the reused tins have only traditional seal
like banana tree hunks or dummy tin seal. Only the
fresh oil purchased in pouches and tins alone had any
one type of seal. The purchase in loose did not have
any type seal.
Table 2.1.7. Nature of the Seal of the Container
Nature of the container
seal
No.
%
Without Seal
11
15.1
With Traditional seal
11
15.1
With Company seal
51
69.9
Total
73
100.0
Figure 2.1.7 Nature of the Seal of the Container
Around 51 units had purchased the oil with the
company seal ie as sealed by the manufacturer, 11
units they had purchased the containers with
traditional seal and 11 units had purchased the oil in
loose condition which did not have any type of
seal.As expressed in chart 69.9 percent of units do
their purchase of oil with proper seal, 15.1 percent
units purchase with traditional seal and without seal.
2.1.8. Label declarations on the pack of the oil at
the time of purchase
Label is the important factor in any packaged
food. As per Food Safety and Standards (Food
Packaging and Labelling) Regulations, 2011 every
packaged food shall carry a label containing
mandatory information regarding the manufacturer,
shelf life, ingredients. It shall not have any deceptive
or misleading statements. It is observed that majority
of the oil packed in pouches were with the label as
per FSS Regulations. But the tins were having only a
part of it.
Table2.1.8.Label Declaration on the Oil
Container
Label on container
No.
%
Not labeled
16
21.9
Partially labeled
9
12.3
labeled as per FSS
Regulations
48
65.8
Total
73
100.0
Figure 2.1.8. Label Provision of Purchased Frying
Oil
0
20
40
60
Already
used for
storing oil
Fresh
25.9
74.1
23
Nature of the Tin
%
No.
11
11
51
15.1
15.1
69.9
0
20
40
60
80
Nature of the seal of the
container
No.
%
16
9
48
48
Label on the Oil
container
Not labeled

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Table 2.1.8 shows the study output in Dindigul
Corporation on labelling system of oil at the time of
purchase. Around 48 numbers of units were
purchasing the oil with labelling declaration as
mandated by FSS Regulations. 9 numbers of units
were purchasing the oil which partially followed the
labelling system, and 16 numbers of units were
purchasing label without any label declarations.
Figure 8 demonstrates the percentage of label
provision utilized by fried food units as chart model.
Nearly 65.8 percentage of fried food units located in
Dindigul Corporation were complying with labelling
provisions while purchasing oil, 12.3percentage units
were purchasing partially labelled oil whereas21.9
percentages of units were purchasing oil without any
mandatory labelling requirements.
2.1.9. Verification of shelf life of the oil at the time
of purchase:
Table2.1.9 Checking of Shelf life of the Frying Oil
Verification of shelf life
No.
%
No
37
50.7
Yes
36
49.3
Total
73
100.0
Figure2.1.9. Checking of Shelf life of the Frying
Oil
Every time while purchasing the frying oil it is
responsibility of the purchaser to check shelf life of
the oil as declared by the manufacturer. Table 2.1.9
shows the assessment of units that check for shelf
life in frying oil at the time of purchase. 37 numbers
of units were not verifying the shelf life of oil while
purchasing, only 36 numbers of units were aware of
it and checking the same. As represented in 9, around
50.7 percentage of units were not verifying and only
49.3percent of the unit alone were verifying the shelf
life at purchase.
2.1.10. Practice of obtaining Receipt for purchase:
Receipt is the acknowledgement /proof of
purchases. A receipt can be used in the form of
printed document either hand written in paper.
Table 2.1.10. Receipt Systems for the Purchase of
Oil
Practice of obtaining
receipt
No.
%
No receipt
10
13.7
Paper chit
28
38.4
Proper bill
35
47.9
Total
73
100.0
Figure 2.1.10. Receipt Systems for the Purchase of
Oil
Many Regulations including FSS Regulations
are insisting the issuance of receipt at the time of sale
of any article. Table 2.1.10 and Figure 2.1.10
show that around 35 units in numberand 47.9 in
percentage were obtaining receipt for their purchase
of oil whereas 28 units in number and 38.4 in
percentage were obtaining only paper chit without
the signature of the vendor and 10 in numbers and in
13.7 in percentage of units were not obtaining receipt
this is attributed to the nature of the vendor. Mostly
vendors with well-established shops were providing
receipt to their consumers.
2.1.11. Frequency of Purchase
It was observed that frequency of purchase
mainly depends on the need, financial position and
storage capacity of the fried food units.
Table2.1.11.Frequency of purchasing Frying Oil
Frequency of purchase
No.
%
Monthly
15
20.5
Weekly
43
58.9
Daily
15
20.5
Total
73
100.0
0 50 100
No
Yes
37
36
50.7
49.3
verification of the shelf
life
%
No.
10
28
35
35
Purchase Receipt
No receipt
Paper chit
Proper bill

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Figure 2.1.11.Frequency of purchasing Frying Oil
Table 2.1.11.shows the frequency of purchasing
frying oil. 15 units were purchasing daily, 43 units
were purchasing once in a week and 15 units were
purchasing once in a month. From Figure 10, it is
vivid that 20.5 percentage of units were small in
capacity and their day capacity is very minimum
around 60 kg and they were purchasing the oil for
their daily use as per the need. Around 58.9 percent
of units were purchasing once in a week and they
had minimum storage facility whereas 20.5 percent
of units since their production capacity is more and
they have adequate storage facility they were
purchasing their frying oil once in a month.
2.1.12. Nature of the storage container:
All fried food units had to store either the fresh
oil for use or the used oil for further use. The oil is to
be kept in properly closed appropriate container to
prevent auto oxidation in turn rancidity.
Method of storing oil
No.
%
open container
30
41.0
kept in the container as
purchased
14
19.2
closed container
43
59.0
Total
73
100.0
Table 2.1.12.Nature of Storage Container
Figure 2.1.12. Nature of Storage Containers
Concentrating on frying oil storage container,
Table 2.1.12 shows that 43 units were using closed
containers and 30 units were using open containers
for storing the oil. The bar char in figure
2.1.12expresses that 51 percentage units and 49
percentage were using closed and open containers for
storing oil respectively. Storing oil in open container
is highly susceptible for auto oxidation.
2.1.13. Place of Storing the Oil
Table 2.1.13. Place of Storage
Oil Storage place
No.
%
In the kitchen
20
27.4
In store room
42
57.5
Not storing
11
15.1
Total
73
100.0
Figure 2.1.13. Place of Storage
The storage of oil is one of the key factors
to maintain the quality of the oil. In Dindigul, 11
numbers of units were not storing the oil, they
purchase their daily use and no need of separate
storage.20 numbers of units were storing oils directly
in the kitchen itself not havening separate storage
facility. When storing the oil in the kitchen itself, due
to the prevailing high temperature in the kitchen at
the time of processing, it would be highly susceptible
for oxidation. The chart in Figure 2.1.13 shows the
percentage of units that 57.5 were storing in store
room and 27.4 were storing the kitchen and 15.1
were not storing the oil.
2.1.14. The place of keeping the stored oil
Table 2.1.14.Place of fried oil storage
Place of keeping used
oil
No.
%
Near the choola
11 -10
16.1
Normal room
48-47
75.8
Dark place
6 -5
8.4
Total
65-62
100.0
0 50 100
Monthly
Daily
15
43
15
20.5
58.9
20.5
Frequency of
Purchase
%
No.
30
14
43
41
19.2
59
0
50
100
open container
kept in the container as purchased
closed container
Nature of storage
containers
No.
%
20
42
11
Place of storage
In the
kitchen
In store
room
Not storing

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Figure 2.1.14.Place of fried oil storage
Keeping oil in dark place is highly recommended
by food authorities in order to prevent the access of
the light into and to prevent auto oxidation which
affects the standard and quality of the oil. Table
2.1.14 shows the place of keeping stored oil, only 5
units were storing in the dark area. 47 units were
storing in normal area in the normal room without
refrigeration whereas10 units were keeping the oil
near choola. Which would severely affect the quality
due to exposure to heat? Figure 2.1.14 demonstrates
the bar chart manner of place keeping frying oil. 75.8
percentages of units have kept in normal room, 8.4
percentages of units have kept in dark place and 16.1
percentages of units have kept at the choola.
2.1.15. Frequency of Sediment Removal
Sediment removal
frequency
No.
%
After completion of frying
19
26.0
After one batch of frying
21
28.8
Then and There
33
45.2
Total
73
100.0
Table 2.1.15.Frequency of Sediment Removal
Figure 2.1.15. Frequency of Sediment Removal
The food on frying would emit the ingredients
into the frying medium i.e into the oil. Many studies
have revealed that the sediments catalyse the
degradation of oil. Hence the sediment removal
while frying the food also play vital role in the
degradation of oil during the process of frying. Table
and Figure2.1.15 shows the 33 units (45.2 %) were
removing the sediments then and there during frying
which is highly advisable, 21 units (28.8% ) were
sediments after completion of one batch of frying. 19
units (26%) were removing the sediments only after
the completion of total frying of the day. This would
not be as advisable practice.
2.1.16. Source of Food Colours
Source of food colour
No.
%
Chemicals
68
93.1
Both
5
6.9
Natural
0
0
Total
73
100.0
Figure 2.1.16. Source of Food Colours
Figure 2.1.16. Source of Food Colours
Majority of the food colours used in fried food
units were of chemicals. Regularly they were
purchasing the colours based on their brand name
without knowing the chemical composition. They
were using it to add colour to the food. The
chemicals added in the food would got into the
frying oil and would act as a stimulant or catalyst
causing faster degradation of the oil. Turmeric is the
major natural colour and most of the units were using
it. Table and figure2.1.16 shows that 5 units (6.9 %)
alone were using both natural and chemicals as food
colours, 68 units (93.1%) were using only chemicals
as food colours that were available in various brands.
None of them were using natural colours.
2.1.17. Practice of Adding Colour
Table 2.1.17. Practice of Adding Colour
Practice of adding colour
No.
%
Approximate
22
30.1
As practiced
51
69.9
Total
73
100.0
11
48
6
16.9
73.8
9.2
0
20
40
60
80
Near the
choola
Normal
room
Dark
place
Keeping of oil storage
area
No.
%
0
50
Chart Title
No.
%
0 50 100
Chemicals
Both
Natural
1
67
5
1.4
91.8
6.8
%
No.

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Figure 2.1.17. Practice of Adding Colour
Colouring agent is one of the food additive which
adds colour to the food. In Dindigul Corporation, all
the fried foods were added with colour. The nature
and quantity of the colour varied with FBO to FBO.
The quantity was not measured but based on the
practical knowledge and experience they added the
colour approximately. Table 2.1.17 shows 22 units
were adding approximately depend on the quantity of
the raw material taken for the preparation and 53
Units as based on their regular practice. In
percentage it was 30.1 and 69.9 respectively as in the
figure 15.
2.1.18. Reusing the same Oil for Frying
Using the same oil for
frying for
No.
%
more than 5 times
21
28.8
more than 3 times
48
65.8
one time
4
5.5
Total
73
100.0
Table 2.1.18. Assessment of re-usage of the same
oil
J.B. Rosseli et al (1998) explained the
impact of reusing on oil quality.
Figure 2.1.18.Assessment of re-usage of Frying
Oil
Most of the FBOs in Dindigul Corporation
concentrated on the cost factor not on the quality
factor while using the oil for frying. Present study
revealed as in the Table and Figure 2.1.18that out of
73, 21 units 28.8% in percentage were using the
same oil for more than 5 times for frying. 48 units
65.8% in percentage were using for more than 3
times and only 4 units 5.5 in percentage were using
only one time for frying.
2.1.19. Period of keeping the same oil for Frying
Keeping the same oil for
frying
No.
%
more than a week
9
12.3
3-7 days
25
34.2
1-3 days
39
53.4
Total
73
100.0
Table 2.1.19. Period of keeping the same oil
Figure 2.1.19. Period of keeping the same oil for
Frying.
On observation as reflected in the Table and
Figure 2.1.19, Out 73 units 39 were keeping the
same oil for one to three days. 25 units were keeping
for three to seven days, 9 numbers of units were
keeping more than a week which were in percentage
as 53.4, 34.2 and 12.3 respectively.
2.1.20. Methods adopted for filtering the used oil
before the reuse:
Method of filtration
No.
%
No method
41
56.2
cloth & Sieve filtration
32
43.8
Total
73
100.0
Table 2.1.20. Method of Filtration
Figure 2.1.20. Method of Filtration
R. Patel et al,(2010) elaborated the various
method of filtration adopted for oil including cloth
filters, metal filters, bag filters and belt filters with
that narrated the benefits of each. Applications of
ultra-filtration also been discussed in detail. In
Dindigul Corporation FBOs had adopted only Sieve
filtration followed by Cloth filtration. Present study
as expressed in Table and Figure 2.1.20 Show the
methods of filtrations adopted in fried food units
located in our study area. 41 numbers of units had
No.
0
20
40
22
27
24
30.1
37
32.9
No.
%
21
48
4
4
Repeated usage of
oil
more than 5
times
more than 3
times
0
20
40
60
more
than a
week
3-7 days
1-3 days
9
25
39
12.3
34.2
53.4
No.
%
0% 50% 100%
No method
cloth filtration
41
32
56.2
43.8
No.
%

International Journal of Advanced Scientific Research and Management, Special Issue 4, ICAMA-18, Apr 2019
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ISSN 2455-6378
59
adopted no method in percentage it was 56.2.
However 32 units had adopted sieve filtering
followed by cloth filtration which is 34.8 in
percentage. By this way first they filter the solid
particles by sieve filter further the semi-solid and
colloidal particles were removed by cloth filters.
Every time while they reuse the same oil for frying,
they carry out the filtration.
2.1.21. Disposal of Used Oil
Method of disposal
No.
%
Mixing with fresh oil
21
28.8
Used for other food
preparations
26
35.6
Discard
26
35.6
Total
73
100.0
Table 2.1.21. Disposal of used Frying Oil
Figure 2.1.21. Disposal of used Frying Oil
As studied, Table 2.1.21 summarized the data on
handling of used frying oil. 21 numbers of units were
for topping up the fresh oil during process with old
oil, 26 units used the old oil for secondary
process/supplementary or co process. On the other
hand 26 units were discarding the used oil after
frying. Figure 19, bar chart represents the percentage
of the same as 28.8, 35.6 and 35.6 respectively as
expressed in numbers above.
2.1.22. Periodicity of washing frying pan
Periodicity of washing
frying pan
No.
%
Not washing
1
1.4
Monthly
36
49.3
Weekly
29
39.7
Daily
7
9.6
Total
73
100.0
Table 2.1.22.Washing frequency of frying
pans
Figure 2.1.22.Washing frequency of
frying pans
The sediments getting stuck on the frying pan
also have its role in degrading the oil while frying.
Frequent cleaning of the frying pan would reduce the
deposition of sticking fats and scales subsequently
reducing the rate of degradation of the oil while
frying.
Table 2.1.22 exhibits that 7 units were washing
their frying pans daily, in percentage it was 9.6.
Around 29 units were washing their frying pans on
weekly basis in percentage it was 39.7. Totally 36
units were washing on monthly basis in percentage it
was 49.3. Only one unit was not washing their pans
so far though it has been processing since one year.
2.1.23. Cleaning agent used to wash frying pan
Cleaning agent used
No.
%
Ash with sand
30
41.7
Soap/ detergents
43
58.3
Total
73
100.0
Table 2.1.23. Type of cleaning agent used
in fried food units
Figure 2.1.23 Type of cleaning agent used
in fried food units
Cleaning of frying pans and tools shall be given
attention since they were sticky in nature. Similarly
the chemicals used for cleaning also to be removed
completely from the frying pan. If not removed
properly it also would undergo chemical process and
act as catalyst in the process of degradation of oil. In
Dindigul as per Table 2.1.23 and Figure 2.1.23,
around 43 units were using soap and detergents for
cleaning, in percentage it is 58.3. Further 30 units
were using traditional cleaning agent like ash with
sand for good cleaning, in percentage it is41.7 and
they justified that they would clean and remove the
stickiness easily.
Conclusion
Most of the fried food units (69.9%) are located
away from the source of contamination, reducing the
probability of getting the fried food contaminated
and 31.5 percent are located appreciably away from
21
26
26
Disposal of Used oil
Mixing with
fresh oil
Used for
other food
preparations
0%
100%
1
36
29
7
1.4
49.3
39.7
9.6
Frequency of
frying pan …
%
No.
30
43
43
Cleaning agent
Ash with sand
Soap/
detergents

International Journal of Advanced Scientific Research and Management, Special Issue 4, ICAMA-18, Apr 2019
www.ijasrm.com
ISSN 2455-6378
60
source of contamination. The quality of the frying oil
in terms of Acid Value and Iodine value is
independent of the location of the units since there
exists no significant between them. On oil analysis it
is found that around 34.2 percent of fried food units
are using substandard oil in terms of Acid value for
frying. This will pose risk to the safety of the food
processed with that oil and the health of the
consumers. Evaluated the oil Standard in fried food
processing units using the tool of standard operating
procedures.
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