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Controls:
Each step of product preparation is subjected to a set of controls as stipulated in our "Code of Practices" and our Hazard Analysis Critical Control Point (HACCP) manual.
Greenfields guarantees:
- Safety for the consumer.
- Freshness and optimum shelf life.
- Compliance with regulatory requirements and customer specifications.
Product Safety
Greenfields' safety assurance system is managed and monitored by the company's HACCP team, which is comprised of the Managing Director, Production Manager, Quality Assurance Manager, Quality Auditor, and other experts as necessary.
Intensive verification is in place to monitor the performance of the HACCP system, as evidenced by the more than 10,000 tests effected by Chemiphar LTD, an internationally accredited laboratory, as instructed by Greenfields. This system guarantees that preventive measures detect health hazards prior to occurrence instead of trying to correct an incident after it has occurred.
Freshness and Other Quality Standards
Quality standards are addressed through Greenfields' "Code of Good Practices," which are described in detail in the company's "Quality in Action Manual."
With its own laboratory facilities, Greenfields measures the microbiological indicators related to these practices. Each step of product preparation is subjected to a set of controls as stipulated either in the company's "Code of Practices" or "HACCP Manual."
Monitoring of the temperature regime throughout the production line and storage period is a critical activity to ensure optimum freshness and shelf life of products.
Standards
Reference is made to:
- The Fisheries Quality Assurance Rules 1998, statutory instruments no. 56 (Uganda).
- European Union Directive 91/493/EEC.
- Codex Alimentarius.
- FDA standards.
Traceability
Each unit of packaging is given a code number, which is used to trace product history through an elaborate record system. Batch numbers are used for recall of products in case of non-compliance.
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