FOOD SAFETY OBJECTIVES
Top management
Provision of all the necessary resources as required for implementing, maintaining and continuously improving the food safety management system.
Verifying that the harvesting and processing chain continually meets the requirements of ISO 22000:2018 standard through conducting internal audits twice a year.
Human Resource Management/Personnel
Promote recruitment of competent personnel; carry out evaluations of all new staff during and after probation to ascertain need for more training or termination and to carry out quarterly training of all staff in relation to food safety.
Factory / production
Conducting quarterly microbiology and chemistry analysis of made tea (dryer mouth) for both black and green tea to ensure continued compliance to the requirements of the Uganda National Bureau of Standards.
Monitoring all potential food safety hazards within the food process and chain as identified in the HACCP plan and evaluate the control measures assigned to each hazard that the system work effectively and records maintained.
Estate / crop husbandry
Ensure good harvesting practices like maintaining the plucking rounds, proper Greenleaf sorting , through weeding, and personal and work place hygiene to ascertain that good quality leaf is supplied to the factory for processing i.e. a minimum of 50% and 80% good leaf black and green tea respectively.
Monitoring all potential food safety hazards within the estate processes and activities as identified in the HAACP plan and evaluate the control measures assigned to each hazard to ensure that the system work effectively and records maintained.
Procurement / finance
Timely procurement and delivery of all the necessary resources as requisitioned for implementing, maintaining and continuously improving the food safety management system.
Providing evidence that the procured products and other externally provided services meet the standards through the material safety data sheets.
These objectives shall take effect from 1/1/2021 to 30/12/2024 and may be amended from time to time as deemed fit by the management.
FOOD SAFETY POLICY
We at Buzirasagama Tea Factory are committed to providing only safe and highest quality Black Tea (CTC) and Green Tea to our customers by ensuring food safety throughout all stages of production, including the supply chain and delivery processes using effective communication through notice boards, monthly meetings, trainings, websites, workers instructions and suggestion boxes. We maintain effective process controls and ensure continual improvement of the food safety management system by applying Prerequisite Programmes and Hazard Analysis Critical Control Points across the entire food chain and we conform with statutory, regulatory and contractual requirements and to mutually agreed food safety requirements of customers. We ensure personnel competencies on food safety through both external and internal trainings, strict supervision and monitor workers instructions at the work stations. This policy is supported by measurable food safety objectives.
This policy shall take effect from to 1/1/2021 to 31/12/ 2024 and may be amended from time to time as deemed fit by the management.
