DanMoz Dairies.Sarl

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DanMoz Dairies.Sarl

• Chimoio,Mozamique

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Company BackGround Future

• 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

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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
  sub-standard quality products.

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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.

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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

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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.

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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.

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Actions

• Funding Received and Decision to get
  Certification
• Identify HACCP Implementation team from within
  the company
• Identify Critical Control Points , OPRPs 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 PRPs
  and the CCP recognized and all methods of
  recording,documenting and required in these
  areas.

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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.

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Actions 3

• 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,saf
  ety,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.

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Actions 4

• 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.

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Criteria for Success

• More Markets for our product range will be
  identified.
• More profits for the company through better
  products and better markets

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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

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Criteria for Success 3

• More educated staff
• Less problems with Government health
  officials(More educated officials and higher
  standards in company)

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Brendon EvansManaging Director Gouda Gold.Lda
Evretz.LdaChimoioMozambiqueTel
00-258-82-3056194E.Mail brendon_at_goudagoldmoz.co
mSkype evansmoza