Training Workshop on Quality Assurance and Quality Control (QA/QC) for Flour Fortification


15 May 2017 - 18 May 2017


Location: TBA, Lusaka, Zambia

Region: Africa


The overall objective of the Training of Millers and Regulatory Staff on Quality Assurance and Quality Control is to provide training to those that have been identified by the national stakeholders in countries in Southern Africa (government food control officials, regulatory inspectors and milling industry personnel) as responsible for the key components in the national maize and wheat flour fortification program. In addition, this will involve presentations on legislation and standards as well as cost-benefit of flour fortification and monitoring and surveillance of national food fortification programs. Also, the country teams will interact with selected students from their countries and act as mentors to a new generation of food fortification experts.

See the concept note.

The training workshop is organized by the Ministry of Health of Zambia and Smarter Futures, a partnership for Africa of the Food Fortification Initiative (FFI), the International Federation for Spina Bifida and Hydrocephalus (IF), Helen Keller International (HKI), AkzoNobel, and the Ministry of Foreign Affairs of the Netherlands. TheEast, Central and Southern Africa Health Community (ECSA-HC) and Global Alliance for Improved Nutrition (GAIN) will support this training technically and financially.

Zambia Smarter Futures

Who is Expected

Participants representing governments and industries as well as master's level students from the following countries will be invited to participate:

  • Botswana
  • Lesotho
  • Malawi
  • Namibia
  • Nigeria
  • Swaziland
  • Zambia
  • Zimbabwe

Each country is being asked to send a team of three to four participants.


The format of the meeting will follow the schematic for regulatory monitoring as published in the World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) Guidelines on Food Fortification with Micronutrients, 2006.

In preparation for the workshop, participants will be required to work through the on online training course and complete all the associated quizzes. The workshop will build onto the information already provided in the modules and be separated into sessions giving extensive information on the rationale for fortification, the cost-benefit of fortification, the tools available for advocacy, and monitoring and surveillance.

The agenda will include sessions on:

  • food fortification legislation, regulations and standards
  • internal monitoring
  • external and commercial monitoring

One day of the workshop will consist of practical exposure to laboratory practices and training on fortification of flour in a flour mill. During the workshop, participants will work in groups to develop recommendations and next steps for the effective implementation of fortification.

See the tentative agenda.

Contact Information

Anna Verster

Ronald Afidra