PM Formalisation of

Micro Food Processing Enterprises (PM-FME)

Scheme

HANDBOOK OF
QUICK-FROZEN FRENCH-FRIED POTATOES

AATMANIRBHAR BHARAT

Indian Institute of Food Processing

Technology
Ministry of Food Processing Industries, Government of India
Pudukkottai Road, Thanjavur
Tamil Nadu
 Indian Institute of Food Processing Technology

TABLE OF CONTENTS
Page No.

Chapter 1: Introduction

1.1 Brief about potato 3

1.2 Nutritional significance of potato 3

1.3 Value addition and processing of potato 4

1.4 French Fries 5

Chapter 2: Preparation of French Fries

2.1 Manufacturing process 6

2.2 Flow diagram for making French fries 7

2.3 Potato tuber quality requirements for chips 7

Chapter 3: Packaging

3.1 Role of food packaging 9

3.2 Levels of packaging 9

3.3 Functions of packaging 10

3.4 Food packaging materials 10

3.5 Packaging requirements 13

3.6 Labelling requirements 13

Chapter 4: Food Safety Regulations & Standards

4.1 Food safety and standards authority of India 15

4.2 Food Safety Compliance System (FoSCoS) 14

4.3 Detailed FSSAI standards for quick-frozen Fried potatoes 17

4.4 Good manufacturing practice 19

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CHAPTER 1
INTRODUCTION

1.1 Brief about potato

Potato (Solanum tuberosum L) is one of the most popular food commodities, globally sharing
a major part of diet either as fresh potato or in the processed form. As per FAO data the total
world potato production was estimated 0.388 billion tons in 2017 with 48.61 million tons share
from India. About 50 percent of potatoes grown worldwide are freshly consumed. The rest is
processed into different potato food products and ingredients, feed for animals and birds, starch
for industry, and as seed potato. The processed form includes fried, pre-fried and frozen, baked,
dehydrated, and other miscellaneous products such as alcohol, organic acids, boiled and peeled,
canned, and mashed. With the technological advancement’s potato processing is growing
rapidly and driven by the market. Globally, the potato utilization trend is also shifting towards
the processing and value addition instead of fresh consumption. Till now worldwide mainly
frozen French fries and chips/crisps constitute a major proportion of value-added potato
products market. As per CIP report the world’s appetite for factory-made French fries has been
put at more than 7 million tons a year. According to the IMARC report, in 2018, the global
frozen finger chips market was worth US$ 20.4 Billion with the compound annual growth rate
(CAGR) of 3.7% during 2011-2018.

1.2 Nutritional significance of potato

The nutritional significance of any crop is highly dependent upon their inherent metabolic
composition for which potato has a unique position. Starch is the major nutrient present in the
potato which is one of the largest sources of carbohydrates in our daily diet. In fact, potato
tubers contain plenty of dietary carbohydrates, proteins, vitamins, minerals, bioactive
molecules, phytochemicals, anthocyanin, and carotenoids and metabolites which have
beneficial effects on human health and must be present in daily diet. Due to the high per capita
consumption, among fruits and vegetables potatoes are the third-largest contributor of total
phenolic content to the diet.

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In general, a major part of the potato is water (~80%) and the remaining part is solids
(~20%) which remain after removal of water and vary among the cultivars. This 20 % part of
the tuber is composed of about 17 g carbohydrates, 2 g proteins and the remaining part is
composed of other ingredients. Even though potato contains a very low amount of protein but
has excellent biological value. Potato protein contains relatively well-balanced amino acid
concentrations along with a higher content of essential amino acids compared to other proteins
of plant-origin. In fact, potato is one of the best sources of lysine among the vegetable and
cereal sources. According to the USDA nutrient database, 100 grams of potatoes provides about
4% of the RDA for calorie in-take, 6% of RDA for total carbohydrate, 9% of RDA for dietary
fiber, 4% of the RDA for protein, 33% of the RDA for vitamin C, 15% of the RDA for vit-
amin B6, and 12% of the RDA for potassium, 4% of RDA for iron. Therefore, since potato is
a stable part of the diet, nutrients present in the potato have a significant impact and dietary
relevance than other foods eaten in sparse quantities.

1.3 Value addition and processing of potato

Potato is a perishable commodity and cannot be preserved longer in fresh form. Although for
some time potatoes can be preserved by low temperature storage but this low temperature
storage results in many undesirable biochemical changes in the quality of the potatoes. Another
alternative for the preservation of potatoes is to conversion in the shelf stable value-added
processed products. Further, value-addition and processing of potato will also ensure the
availability of wholesome, safe, nutritious, and acceptable food to consumers throughout the
year along with simultaneous reduction in post-harvest losses and profit to the farmers for their
produce.

Potatoes are processed into a great variety of products, including cooked potatoes, par-
fried potato strips, French fries, potato chips, potato starch, potato granules, potato flakes and
dehydrated diced potatoes and others. Globally, only two potato-based snack foods i.e.,
chips/wafers and French-fried potato are the main value-added products of potato, accounting
for more than 42% of the potato based processed products. Such type of fried products is loved
for convenience and their premium taste, flavour, and texture. With the technological
advancements, now potato processing is highly industrialized and market driven. Like other
processed products, the finished product quality of potato based value-added products severely
depends upon the quality of raw potatoes used. Therefore, the major challenge in potato
processing is to fulfil the tuber quality requirements specifically, tuber morphology, reducing

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sugar (≤0.1%) and dry matter content (≥20%). Alternatively, we can infer that all type of potato
is not suitable for processing.

1.4 French Fries

French fries are among the highest viable potato products all around the world and are
traditionally produced by cutting potato strips from fresh potatoes which are then deep fat fried.
In the French fry industry, five global players, three North American and two European, have
an estimated share of about 75% of the global French fry pro-duction. The global frozen potato
market is projected to reach $74,403 million by 2025, registering a CAGR of 3.8% from 2018
to 2025. The key manufacturers in the Frozen French Fries include Ore-Ida, Cascadian Farm
Organic, Alexia Foods, Trader Joe’s Fan, Checkers & Rally’s, Arby’s IP Hold-er, McCain,
Kroger. Being fried in oil French fries are generally high-calorie food and provide some
beneficial nutrients such as minerals and vitamins.

Like potato chips, French fries are also fat-rich high energy food. On an average 100 g
of full fried French fries can provide 312 kcal of energy, 3.43 g protein, 14.73 g of fat, 41.44 g
carbohydrates, 3.8 g total dietary fiber, 0.3 g sugars and 1.85 g of ash. However, this
composition can vary depending upon the quality of oil used and frying time-temperature.
Frozen French fries are good sources of Vitamin C, provides 10.5 to 24.5 mg of vitamin C per
100 g serving which may provide 30% of the daily value for a 2000 calorie reference diet.
Frozen French fries are good source of potassium-containing 385-433 mg of potassium (12%
of daily value), 8-11 mg calcium, 0.54-0.77 mg iron per 100 g serving (USDA-SR Legacy
170523).

French fries are traditionally produced by deep frying of fresh potato strips. Generally,
French fries are prepared and sold as par-fried frozen product. Commercially three major kinds
of French Fries are produced (1) deep-frozen completely fried, suitable for oven heating (2)
deep-frozen partially fried strips, require additional frying before consumption; and (3)
refrigerated partially fried strips with short shelf-life and need additional frying. French fries
can be prepared in multiple shape and style such as elongated strips with parallel sides and
approximate cross‐section dimensions of ¼″ × ¼″, 3/8″ × 3/8″, ½″ × ¾″, ¾″ × ¾″), straight cut
(smooth surface), shoestring (can be either straight or crinkle cut with cross section area (3/8″×
3/8″), crinkle cut (corrugated cut surface), or slices (pieces of potatoes with two practically
parallel sides), dices (cubes), Rissole (whole or nearly whole potatoes).

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Depending upon the length of strips, French fries are graded into (i) extra‐long, having
more than 80% strips of 2″ length and 20% or more strips of 3″ length or longer; (ii) long,
having more than 70% strips of 2″ length and 15% or more strips of 3″ length or longer; (iii)
medium, having 50% or more strips with 2″ length or longer; and (iv) short, having less 50%
strips with 2″ length.

The quality of French fries is determined by the golden colour and crisp external surface
and soft mealy interior. Light or light golden yellow colour is preferred while brown or black
colour is considered undesirable. Potatoes used for preparation of French fries are generally
creamy white to golden yellow flesh colour and large to oblong tuber (preferably more than 75
mm diameter). Moreover, to avoid losses during peeling and to maintain the shape of the
French fry sticks, potatoes with shallow eyes are preferred for processing. Besides, the potatoes
should possess high specific gravity, a dry matter content of more than 20% and a reducing
sugar level of less than 150 mg per 100 g of tuber fresh weight to produce good quality French
fried potato sticks.

CHAPTER 2

PREPARATION OF FRENCH FRIES

2.1 Manufacturing process

The manufacturing process involves grading, dry sorting, destoning, peeling, washing, and
further trimming. Dry sorting involves removal of defective potatoes, extraneous matter, metal
pieces, plastics, woods, and other unwanted materials. The presence of stones in the tuber may
impose serious problems during cutting by damaging the blades. Therefore, it is necessary to
remove stones before cutting particularly in automatic mechanized processing plants.

Depending upon the thickness of periderm, potatoes are peeled by carborundum or brush
peeler. Brush peelers are preferred for newly harvested tubers or immature periderm. Losses
due to peeling may reach up to 20%. Excessive peeling may decrease the yield. To reduce the
defects in the fried strips it is much easy to sort and trim defects at this stage. Generally, water
guns with stationary knives cutting them lengthwise are used for cutting of French fries. After
cutting potato sticks is washed with normal water (250-350 ppm hardness) to remove the loose
starch present of the surface of sticks. Removal of loose starch is necessary as it adversely
affects the quality of frying oil by breakdown and leaving dark spots on the chips. After cutting
the raw potato sticks are first blanched (preferably 60-80 °C for 5-8 minutes) to a throughout

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translucent condition and then cooled. In addition to enzyme inactivation blanching helps to
reduce the sugars and stabilize the colour, retain the texture of the product, reduce fat
absorption by gelatinizing the surface layer of starch, and reduces the frying time.

Once the strips are blanched, they are partially dehydrated by subjecting them to heated
air currents to reduce the moisture content. To reduce the hydrolytic breakdown of the oil it is
recommended to remove excess moisture present on the surface of the washed sticks prior to
frying either by air pressure or by centrifugal force. As the presence of excess moisture may
spoil the quality of frying oil very rapidly by thermo hydrolytic degradation. Then, the partially
dried strips are immersed in a deep fat fryer for a short period of time (90 to 120 seconds), at
an oil temperature of about 180-190 °C, during which the moisture content is still further
reduced and the strips are partially fried. The strips are then directly quick frozen at about -18
to -20 °C. They may be maintained in their frozen state (-18 °C) for many months. Before
consumption these fries need additional deep frying at a temperature of about 180-190 °C for
a short time til desired golden colour and crispy texture is achieved.

2.2 Flow diagram for making French fries

2.3 Potato tuber quality requirements for chips

Potatoes used for preparation of French fries are generally creamy white to golden yellow flesh
colour and large to oblong tuber (preferably more than 75 mm diameter). Moreover, to avoid
losses during peeling and to maintain the shape of the French fry sticks, potatoes with shallow
eyes are preferred for processing. Besides, the potatoes should possess high specific gravity, a

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dry matter content of more than 20% and a reducing sugar level of less than 150 mg per 100 g
of tuber fresh weight to produce good quality French fried potato sticks

The crisp texture of the chips is directly related with the dry matter content, high (>20%) dry
matter of the raw tuber results in more crispiness, improved strength, and lower oil absorption.
The colour of the French-fried potato sticks is an extremely important quality parameter having
direct correlation with the sugar content. The content of reducing sugars in fresh tubers greatly
affects the final colour of fries, the high sugar content results in the darker fries. For better
quality and colour use only processing varieties. Surplus tubers must be stored at 10-12 °C
after CIPC treatment.

Suitable Indian potato varieties

Variety Shape/Size Dry matter (%) Reducing sugars

(mg/100g FW)

Kufri Chipsona-1 Oval/Large 21-24 45-100

Kufri Frysona Oblong/ Large 22-23 <100

Kufri Himsona Oval/ Medium 20-25 <50

Kufri Jyoti Oval/Large 18-21 106-275

Things to be remembered

 Always use processing grade varieties having dry matter ≥20% and reducing sugar
<150 mg/100g fresh tuber weight
 Processing varieties should be stored at only 10-12 °C with CIPC treatment
 Frying temperature is most critical for good quality of fries
 Avoid contact of unfried potato sticks with the direct air (submerge in water)
 Quick freezing is essential for good texture
 During frozen storage temperature should be maintained at -18°C.

Required machinery

S.No Machinery Qty Approximate cost (Lakh)

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1 Weighing Balance Range: 100mg to 2 kg 2 each 0.80

and 0.5 kg to 50 kg
2 Washer-cum-peeler 1 0.75
3 Stick cutter 1 0.20
4 Washing tank 2 0.20
5 Blancher 1 1.5
6 Hot air tunnel 1 2.0
7 Temperature controlled frier 1 3.0
8 Quick freezing frozen storage chambers 2 5.0
9 Packaging/sealing machine 1 0.10
Beside these additional trays, containers and other utensils may be required for carrying
/handling / moving the raw material and finished product.

CHAPTER 3

PACKAGING

3.1 Role of food packaging

Food packaging is essential and pervasive. Essential because without packaging the safety and
quality of food would be compromised and pervasive because almost all food is packaged in
some way. Food packaging performs several disparate tasks such as it protects the food from
contamination and spoilage. Makes it easier to transport and store foods, provides uniform
measurement of contents, by allowing brands to be created and standardized, it makes
advertising meaningful and large-scale distribution and mass merchandising possible. Food
packages with dispensing caps, sprays, reclosable openings, and other features make products
more usable and convenient.

3.2 Levels of packaging

Level Description Example

Primary Remains in direct contact with the Paperboard cartons, glass bottles, and plastic
contained product. Provides the pouches. Frequently the package that the
initial, and usually the major, consumer purchases at retail outlets.
protective barrier.

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Secondary Contains several primary Corrugated case

packages. It is the physical Packaging used in retail outlets for the
distribution carrier. display of primary packages.
Tertiary Made up of several secondary Stretch-wrapped pallet of corrugated cases.
packages.
Quaternary and frequently used to facilitate the Generally, a metal container up to 40 m in
international trade handling of tertiary packages. length that can hold many pallets and is
intermodal in nature.

3.3 Functions of packaging

Containment

The most basic function of packaging. Food products must be contained before they can be
moved from one place to another. Makes a huge contribution to protecting the environment
from the myriad of products that are moved from one place to another on numerous occasions
each day.

Protection

Protect its contents from the outside environmental effects of water, water vapor, gases, odours,
microorganisms, dust, shocks, vibrations, and compressive forces.

Convenience

Packaging plays an important role in allowing products to be used conveniently (e.g., easy to
hold, open, and pour as appropriate) and efficiency in building it into secondary and tertiary
packages.

Communication

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A package must protect what it sells and sell what it protects and functions as a “silent
salesman.” Packaging helps in communicating the messages related to brand, nutritional and
ingredient information (including E-numbers for additives), and country of origin. Other
communication functions of the package include a Universal Product Code (UPC) that can be
read accurately and rapidly using modern scanning equipment at retail checkouts.

3.4 Food packaging materials

The materials used to manufacture food packaging comprise a heterogeneous group, including
glass, metals, plastics, and paper, with a corresponding range of performance characteristics.
In the selection of suitable packaging materials for a particular food, the focus is typically on
the barrier properties of the packaging material.

The ideal packing material should have all these following characteristics to retaining the
quality of quick-frozen French fries

• Protect the organoleptic and other quality characteristics of the product

• Protect the product against microbiological and other contamination

• Protect the product from dehydration and, where appropriate, leakage as far as
technologically practicable

• Not pass on to the product any odour, taste, colour or other foreign characteristics,
throughout the processing (where applicable) and distribution of the product up to the
time of final sale

Packaging material for French Fries

The packaging material requirements for fresh consumption and frozen storage are different
for quick-frozen French-Fried potatoes.

For fresh consumption

Before consumption quick-frozen French-Fried potatoes need additional 2-3 minutes frying at
180-190°C. This frying makes French-Fried potatoes more crispy and golden brown which is
highly liked by the consumer. At this stage these fries cannot be stored in sealed polymer
pouches. Only paper/paperboard-based pouch's and boxes as primary packaging are
recommended. (Sealing is not recommended as it will affect the crispy texture of the fries).

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Fig: Paper/paperboard-based pouch's and boxes for French fried potatoes

For Frozen storage

For frozen storage French-Fried potatoes require primary or primary and secondary packaging.
Generally, par-fried fries are packed in polypropylene or PET plastic pouch’s as primary
packaging. Low-density polyethylene (LDPE) and high-density polyethylene (HDPE) can also
be used as primary packaging. Polypropylene coextruded with nylon bags can also be used
high-speed filling that is typically individually quick frozen (IQF) prior to package filling.

Fig: Primary packaging for frozen storage of French-fried potatoes

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For secondary packaging polymer (polyethylene) coated paperboard boxed are most common.
The most used grade of paperboard for frozen food applications is an uncoated, solid bleached
sulfate board. Corrugated fibreboard boxes can also be used secondary packaging.

Fig: Secondary packaging for frozen storage of French-fried potatoes

3.5 Packaging requirements

Whatever packaging material is being used it should fully comply to FSSAI 2.1: Packaging
2.1.1: General Requirements. Plastic packaging materials should conform to the following
Indian Standards Specification, used as appliances or receptacles for packing or storing
whether partly or wholly, food articles namely-

• IS : 10146 (Specification for Polyethylene in contact with foodstuffs)

• IS : 10151 (Specification for Polyvinyl Chloride (PVC), in contact with foodstuffs)

• IS : 10910 (Specification for Polypropylene in contact with foodstuffs)

• IS: 12252 - Specification for Poly alkylene terephthalates (PET)

• IS: 12247 - Specification for Nylon 6 Polymer;

• IS: 13601 - Ethylene Vinyl Acetate (EVA)

3.6 Labelling requirements

At all level of packaging the pack must comply to the labelling requirements given in Food
Safety and Standards (Packaging and labelling) Regulations, 2011

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Every pre-packaged food shall carry a label containing information as required here under
unless otherwise provided, namely

1. Name of the food

2. List of ingredients

3. Nutritional information

4. Declaration regarding vegetarian or nonvegetarian

5. Declaration regarding food additives

6. Name and address of the manufacturer

7. Net quantity

8. Code No/LotNo/BatchNo

9. Date of manufacture and Best before or Use by date

10. Country of origin for imported food

11. Instructions for use and storage.

Labelling for Bulk Pack

In the case of quick-frozen French-fried potatoes in bulk, the information required above shall
either be placed on the container or be given in accompanying documents, except that the name
of the food accompanied by the words "quick frozen" and the name and address of the
manufacturer or packer shall appear on the container.

CHAPTER 4

FOOD SAFETY REGULATIONS AND STANDARDS

4.1 Food safety and standards authority of India

Established under Food Safety and Standards, 2006 which consolidates various acts & orders
that have hitherto handled food related issues in various Ministries and Departments.

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FSSAI has been created for laying down science-based standards for articles of food and to
regulate their manufacture, storage, distribution, sale and import to ensure availability of safe
and wholesome food for human consumption.

As per Section 31(1) of FSS Act, 2006 every Food Business Operator in the country is required
to be licensed under the Food Safety & Standards Authority of India.

The licensing and registration procedure and requirements are regulated by Food Safety &
Standards (Licensing and Registration of food Business) Regulations, 2011.

Link for license/ Registration

https://foscos.fssai.gov.in/public/

4.2 Food Safety Compliance System (FoSCoS)

FoSCoS is an enhanced version of Food Licensing and Registration System (FLRS) for
issuance of pan-India FSSAI Licenses and Registration.

For more details on FoSCoS visit

https://foscos.fssai.gov.in/assets/docs/FoSCoSGuidanceDocumentV1.0.pdf

Process for new application (Registration/ License)

 Select User Sign Up (For License and Registration Purpose)

 Fill complete details
 After sign up, sign in with user ID and password
 Go to dashboard and follow these steps

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Quick Frozen Fried Potatoes have been categorized under following category by FSSAI

Food Category 04 - Fruits and vegetables (including mushrooms and fungi, roots
and tubers, fresh pulses and legumes, and aloe vera), seaweeds,
and nuts and seeds

Sub-Food Category 04.2 - Vegetables (including mushrooms and fungi, roots and
tubers, pulses and legumes, and aloe vera), seaweeds, and nuts
and seeds

Product Quick Frozen Fried Potatoes [04.2.2.8]

Description 2.3.60

4.3 Detailed FSSAI standards for quick-frozen Fried potatoes

Fssai category 2.3.60 Quick Frozen Fried Potatoes

Description

Quick Frozen Fried Potatoes are the product prepared from clean, sufficiently developed, sound
tubers of the potato plant of the species Solanum tuberosum L., Solanum Andigena L. and
rhizomes of the sweet potato of the species Ipomoea batatas. They shall have been sorted,
washed, peeled, or unpeeled, cut into strips, and treated as necessary to achieve satisfactory
colour and fried or precooked in edible oil or fat prescribed under Food Safety and Standards
(Food Products and Additives) Regulations, 2011 or water blanched. The treatment,
precooking and frying operations shall be sufficient to ensure adequate stability of colour and
flavour. The product is subjected to a freezing process in appropriate equipment until its
temperature has reached -18o C at the thermal centre after thermal stabilization.
Sugars (sucrose, invert sugar, dextrose, fructose, glucose syrup, and dried glucose syrup), salt

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(Sodium Chloride), spices, herbs and condiments and batters may be added as optional
ingredients.
The product shall be presented in one of the following styles:
(a) Straight cut- strips of potato with practically parallel sides and with smooth surfaces.
(b) Crinkle cut- strips of potato with practically parallel sides and in which two or more
sides have a corrugated surface.
(c) Other Styles-Any other presentation of the product, distinctive from above two styles
to be adequately described on the label.
Dimension of Cross Section: The cross-sectional dimensions of strips of quick frozen fried
potatoes which have been cut on all four sides shall be uniform and not be less than 4 mm when
measured in the frozen condition.

Designation Dimension in mm across the largest cut surface

Shoestring 4 upto 8
Medium more than 8 upto12
Thick cut more than 12 upto 16
Extra-large more than 16
A tolerance of 10% by length of non-conforming styles units applies, when specific lengths
are not indicated. The product shall conform to the following requirements:
S. No Characteristics Requirements
1 Moisture content % (m/m) (Maximum) 78.0
2 Free Fatty Acid content in the oil extracted % (m/m as oleic 1.5
acid) (Maximum)
3 Frying defects (burnt pieces-any unit which is dark brown to 0.5
black) % (m/m) (Maximum)
Permitted optional ingredients (FSSAI)
• Sugars (sucrose, invert sugar, dextrose, fructose, glucose syrup, and dried glucose
syrup),
• Salt (Sodium Chloride)
• Spices, herbs and condiments, and batters may be added as optional ingredients.
• Citric acid as per GMP
• EDTA or Na EDTA 100 mg/kg

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4.4 Good manufacturing practice (GMP)

They are a series of general principles that must be observed during manufacturing. When a
company is setting up its quality program and manufacturing process, there may be many ways
it can fulfill GMP requirements. It is a production and testing practice that helps to ensure a
quality product. These practices must be strictly followed for safety and quality of finished
product.
GMP Checklist
For Employees and trainees
 Well trained in what they do
 Hair covering / net
 Beard covering
 Disposable gloves
 Clean uniforms or coats
 No injuries / illness
 Clean cut nails
 No Jewellery / phones / watches
 Wash hands
 Clean personal habits
 Documented classes and trainings
For Equipment
 Follow appropriate cleaning schedule for each equipment
 Should be designed for food plants and not contain polychlorinated biphenyls (PCBs)
 No buildup of food or other material
 No buildup of cleaning solvents / detergents
 Should be easy to disassemble for cleanup and inspection
 No dead space in the machinery to prevent growth of microbes
 Sanitization of equipment surface
For Buildings and facilities
 Area around - Clear of litter, weeds, grass, bush
 No standing water around
 Clean maintenance of floors, walls, ceilings, windows, screens, and no flaking paints
 Insect prevention by mesh screens
 Tightly sealed windows and doors
 Absence of cracks and holes

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 No evidence of domestic animals

 Clean rest rooms
 Refilling of hand washing facilities – soaps, paper
 No leaks in the premise – roof, walls, windows
 Overhead lights covered with shield
For Production and process control
 Products stored in first in, first out basis
 Internal products dated
 No overstocking – causes spoilage
 Inspection of incoming vehicles
 Regular checking of faded, dusty, discolored containers
 Spoiled foods to be placed separately in Quarantine area
 Disposal of quarantined items quickly
 Inspection of incoming materials for damage or contamination
 Proper sealing of unused materials
 Storage of materials in safe manner
 Setting up of effective procedure recall
Potato Processing Machinery Suppliers

Wintech Taparia Limited

Heat and Control,
222 SunRise Tower, 579 M.G.
E2, 3rd Avenue, Anna Nagar East
Road,
Chennai 600 102, India
Indore , MP – 4520030731 – 4065690
044-42103950 Fax: 044-42103949
Fax: 0731-406696

Rite Equipments Pvt. Ltd.,

Dynamech Engineers,
S-111/9, Tara Lane, Aruna Asaf Ali
214, Palisikar Colony, (Old Malwa
Marg, Near Sahara Restaurant,
Dhalai),
Kishangarh, Vasant Kunj,
INDORE – 452 004 (M.P)
New Delhi-110070
0731-2364890 Fax: 0731-4036004
011-26135179 Fax: 011-26121872

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Relief India,
Vinod Industries,
A-23/1A, Naraina Industrial Area
VII/1979, Lal Kuan,
Phase-1,
New Delhi-110 006
New Delhi-110 028
011-23217969; 011-55288754
011-41412073 Fax: 011-41412074

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