HACCP STUDY: LEVER BROTHERS ZIMBABWE DRY MIXES FACTORY 08 to 09/2000

The study identified the following Critical Control Points:

Hazard Foreign bodies: 1. Glass particles Critical Limit No particles present Control Measure Glass bottles for sampling only to be used for microbiological sampling. All windows in the raw material storage, drying, milling, mixing & packing areas to be of non-shattering material. Screen raw materials before mixing. Action Required Adhere to glass policy. Action: TM/VS Replace windows Action: WC

2.

Metal pieces, wood & other foreign bodies.

None present

Fit screens on mixers as follows: Action:WC - Vegetable pieces for Minestrone, Beef & Onion Soups: 10mm screen. - Other ingredients: 3mm screen. All mixed product to be fed into hoppers (& drums in the case of manual packing of 2Kg Usavi) via conveyor fitted with magnet. This conveyor needs to be constructed. Action: WC Repair air conditioner & install dust extraction system in the mixing area. Action: WC

Attract ferrous metals with magnet.

Biological: Flies & other insects

Non present

Keep windows closed in all process areas.

Microbiological

Staphylococcus aureus limit 103 per gram Bacillus cereus limit 105 per gram

Microbiological clearance of every batch of finished product.

Maintain high standards of hygiene. Action: VS/TM Training of Dry Mixes personnel on hygiene & HACCP. Action: CM by 15/10/00

Chemical: cleaning chemicals Absence of date coding on primary packs

Clostridium perfrigens limit 104 per gram Non present Ensure all vessels are rinsed thoroughly after cleaning. All packs to be Visual checks date coded legal requirement

Prepare plant cleaning manual. Action: P Marwisa Ensure that all packs are date coded. Action: VS./TM

Compilation of HACCP Manual to be complete by 15 October 2000. Action: CM

STUDY TEAM
C Mashingaidze T Mugore W Chipuriro P Marwisa Kutama

DATE OF NEXT REVIEW: 27/09/00