Quality

THE NEED FOR A QUALITY SYSTEM

KAMEELDRIFT (PTY) LTD quality management system allows for planning to prevent things from going wrong during processing.The ultimate goal of a quality management system is to banish all error. Every step in the process must be performed correctly the first time and customers must be completely satisfied with the product. Every Kameeldrift employee must understand this and work towards achieving this goal.

The concept of total quality is, like perfection, unattainable. It has been accepted in the food industry that all pathogens cannot be excluded from food. It would be far too expensive to try and eliminate all risk of foodborne pathogens, so instead risks must be managed and must be as small as possible.

A Food safety Hazard Analysis has been conducted to identify the rist associated with all processes. Preventative methods have been put in place to reduce risk and control hazards.Hazard analyses have been conducted on the premises, building, worker facilities and practices, protective wear, receiving and incoming goods, raw materials (packaging), storage facilities, production processes, methods of foreign object controls, tempreture control, in-process products, traceability, final product packaging, storage, dispatch and transport, maintenance, pest control, cleaning and sanitizing etc.

KAMEELDRIFT (PTY) LTD has a long-standing commitment to supply products that are safe and that consistently meet the expectations of our customers.

KAMEELDRIFT (PTY) LTD places quality and food safety central in all activities and procedures involved in the production process. This will be achieved by the correct outcomes by maintaining Food Hygiene and Good Manufacturing Practices based on:

  • Meat Safety Act (Act 20 of 2000) and its regulations
  • ISO 22000:2005 Food Safety Management systems – Requirements for any organization in the food chain
  • SANS 10049:2011 (Edition 4) – Food Safety Management – Requirements for a Prerequisite Programme (PRP)
  • SANS 10330:2007 – Requirements for a HACCP System
  • SANS 10156:2007 – The Handling of Chilled and Frozen Foods
  • Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 and its regulations (R962 and R145)
  • Trade and Metrology Act No. 77 of 1973
  • Global Food Safety Initiative (GFSI) Guidance Document - Edition 6.3
  • Consumer Protection Act 68 of 2008

Search