Leaf Tea Factory (mungania)

MUNGANIA TEA FACTORY COMPANY LIMITED INTEGRATED SYSTEMS DOCUMENTS MANUAL NO: MU–IMS – 09 ISSUE NO: 01 REVISION NO: 01 PAGE: 1 OF 1 DOCUMENT NO: MU – ISD – 21 ALLERGEN MANAGEMENT POLICY Mungania tea factory is commitment to ensuring that all products dispatched from its factory is safe. The company’s prime concern is that tea is prepared to high standard using quality raw material from our growers is free from contaminants that include known allergens to those persons who may have a response to. The company holds close a moral duty to serve customers safe food and also recognize the legal obligation to comply with the following current principle legislative requirements: Ultimate responsibility for Food Safety including Allergen Management lies with the organization. The successful application of Quality and Food Safety Allergen Policy however requires the full commitment and involvement of both management and the employees. Mungania tea factory is committed to ensure:  That the Company’s Food Safety Policy is implemented at all times, reviewed regularly and any necessary changes made when any modification is made in the service, process or any step.  That employees understand the importance of and comply with the company’s overall food safety management system that incorporates the Food Safety Policy, H.A.C.C.P. plan, Allergen Management Plan and associated supporting verifiable documentation.  That all employees are provided with suitable and sufficient information, training and equipment necessary to do their job hygienically and in a manner that complies with legislative requirements. The arrangements for Allergen Management are as follows: The following foods are recognized as potentially harmful allergens to some people, and staff and visitors are informed not to bring them into the factory.  Cereals containing gluten  Fish  Mollusc  Crustacean  Milk  Nuts  Peanuts  Soya  Sesame  Lupin  Sulphur Dioxide and Sulphites  Celery  Mustard  Eggs Mungania tea factory has four key factors towards the successful management of harmful allergens: 1. Supplier product information - Working closely with growers through the agricultural services department to ensure raw material is free of foreign matter 2. Good manufacturing practices - Working with external food Hygiene Company who advise, train and audit the operation. External audits to ensure Good manufacturing practices are maintained. Working closely with the local Public Health Officials to ensure all current legislation is being adhered to. In house training, supervision and monitoring. 3. Managing cross contamination - Maintaining rigid food hygiene standards throughout food handling areas. All food handlers employed are trained in all areas of good food hygiene practice including correct use of cleaning chemicals. 4. Effective training - Working with both the local PHO and a food safety consultant. All food handlers have been trained in Food Safety. All food handlers adhere to the HACCP (Hazard Analysis & Critical Control Point) best practice food handling standards. Staffs have also attended allergen awareness training. ……… ………………….. FACTORY UNIT MANAGER

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