Transcript Slide 1
DanMoz Dairies.Sarl
Chimoio,Mozamique
Company BackGround & Future
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Located in Chimoio,Mozambique.
Factory located on 250 Ha farm.
2000 start Milk production and Processing.
Products are Milk,Yogurts & Cheese.
Only Cheese and Fresh Milk Plant in
Mozambique
• Moving To UHT Processing
Purpose for Project
• Due to nature of the product and the importance of
Hygiene in the processing environment with UHT as
well as the target markets in Scandinavia we have to
implement a HACCP and ISO 22000 programme to
facilitate exports.
• Ensure internal quality standards are clear and
understood so as to reduce losses in products and
markets from contamination thus resulting in substandard quality products.
Purpose for Project #2
• Develop set of standards for producers so that we
can ensure we receive quality milk that we can
process as well as ensure we can trace this product
right back to the individual producer and establish a
record keeping programme with the farmers.
• To develop customer loyalty and ensure we are
flexible where realistic to meet individual customers
demands on safety and food issues.
Purpose for Project #3
• To become more recognized throughout the region
through the certification and create new markets.
• Improve profitability and competitiveness of the
product through the certification.
• To Keep Up With Modern Trends in Dairy Industry.
• To Stay Ahead or alongside Competitors
Goals & Objectives
• Have internal company regulations for food safety
and hygiene that will work to HACCP standards.
• To Introduce and transfer the knowledge to
Mozambican Government officials with regards to
HACCP and ISO 22000.
Goals & Objectives #2
• To be able to trace any products and have the ability
to deal with any problems.
• To implement a computer software system that will
monitor all steps of production and also have a very
comprehensive reporting system for each batch and
process.
• Install “Improvement and Recommendation” boxes
for the workers to attract ideas from the work force
on food safety,Hygiene and traceability.
Actions
• Funding Received and Decision to get Certification
• Identify HACCP Implementation team from within the company
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Identify Critical Control Points , OPRP’s and PRP with team.
• HACCP consultant contracted to develop a complete HACCP
system within the company processing and production plant
areas.
• Consultant to design a Training course in Hygiene and HACCP
requirements for producers and Refresher courses.
• Consultant to design a course in Hygiene and HACCP
requirements for the Processing staff where areas such as the
Basis PRP , Operational PRP’s and the CCP recognized and all
methods of recording,documenting and required in these
areas.
Actions #2
• To have very simple explanations on how to deal with crisis
situations where critical conditions are not met.To have a
reporting system and corrective action carried out to prevent it
happening again.
• Ensure EIA and HACCP are supportive of each other and non
contradictory.
• To set up a Laboratory for received milk as well as finished
product laboratory in accordance with HACCP standards
ensuring we have full coverage of all analysis as required by
HACCP.
• To Have a system to store/hold product from each batch to
handle any future complaints.
Actions #3
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Introduce a system that will integrate the UHT plants operating Procedure
together with requirements of HACCP.
Include Governent officials into the training programmes as there is no clear
standards within Mozambique and they have no national standards in place.
Worker Identification,Professional Training Records,Job Description and
responsibility points throughout the process.
Develop “Check & Accountability Lists” for various cleaning duties and
scheduled maintenance duties.To Include recommended detergents and
sanitizers for each zone.To also Include safety
Develop a “Equipment Calibration” schedule as well as a ‘Check &
Accountability sheet”
To Colour Code various Zones (RED,YELLOW,GREEN) in line with HACCP
colours with certain standards to be kept for each zone for
personnel,Product,safety,Hygiene and each zone to be monitored
independently.
Create a Visitor Protocol sheet to include prohibited areas,safety clothing and
Hygiene requirements,declaration by visitor on state of health with check box
list to include critical issues such as TB etc.
Actions #4
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Write Hygiene book for staff and visitors to understand the risks that
certain malpractices or health can expose customers to bad health.
Design an Internal Audit check list with focus on severity of
situation,suggested corrective action,deadline for corrective action to
be carried out,personnel responsible for the corrective action and
confirmation that this has been done.
Develop a well signed and educative procedure in pictoral format as
well as detailed explanation below throughout all the processes that
need control in the process.
Implement a Goods Received System and standards list and
expectations for every raw material received as well as storage
conditions ensuring quality and company standards are met and
accountability and check list must be formed for this.Ensuring all
suppliers are also aware of the expected standards we require and the
internal checks that they will be subjected to on arrival and before
they are accepted by our staff.
Design Software Program that will suit our company operation and
ensure for easy traceability and safety management system.
Criteria for Success
More Markets for our product range will be
identified.
More profits for the company through
better products and better markets
Criteria for Success #2
• Losses reduced due to controlled quality and
hygiene practices resulting in better profits
• Peace of Mind that there will be NO reason for come
backs or negative publicity through any
contamination
Criteria for Success #3
• More educated staff
• Less problems with Government health
officials(More educated officials and higher
standards in company)
Brendon Evans
Managing Director Gouda Gold.Lda & Evretz.Lda
Chimoio
Mozambique
Tel : 00-258-82-3056194
E.Mail : [email protected]
Skype : evansmoza