Good Production Practices

GOOD PRODUCTION PRACTICES

Announcement to Suppliers, Employees and Internal and External Partners

Dear Sirs,

In order to strengthen the connection between the Coffee Production Chain and to work with quality and safety, UNICAFÉ presents the procedures to be followed in its “GOOD PRODUCTION PRACTICES” (APPENDIX I).

Such a policy has the purpose of establishing good practices to be exercised by UNICAFÉ, as well as by its employees, partners and suppliers, regarding its raw material of raw coffee beans, packing and transport.

We emphasize the importance of reading, analyzing and sharing the contents of the policy together with all the direct and indirect partners, in order to amplify its understanding and the practice of good conducts in coffee production.

We are at your disposal for guidance and instructions, as well as to settle any doubts that might occur.

Yours faithfully,

I. QUALIFICATION OF INDIVIDUALS INVOLVED IN COFFEE HANDLING.

All the individuals involved in the production, or involved in any way in the handling of coffee, must be qualified to perform such occupations, in order to maintain food clean and safe.

To such an end, all employees and/or third parties involved in the process must be submitted to training covering:

  • a) The principles of hygiene and food safety;
  • b) The importance of personal health and hygiene of employees and/or partners involved in the handling of coffee, in the maintenance and conservation of installations and in the tasks ascribed to each worker.

Such training must be substantiated by certificates issued by the competent company and reaffirmed in the company’s day-to-day activities by roll calls signed by the worker and/or partner involved.

The persons who are in charge of the reaffirmations of the above mentioned principles will be trained and have the experience to supervise the production of clean and safe food, and will be named PCQI – Preventive Control Qualified Individual.

II. PERSONAL HYGIENE

The following must be ensured:

  • a) Disease Control. If as a result of a medical examination or observation any person has or appears to have any illness, open wound, including furuncles, lesions or infected wounds, or any other abnormal source of microbial infection, which might have a reasonable possibility of contaminating food, surfaces that come into contact with food or food packing material, must be excluded from any operations that might result in contamination until the condition is corrected, unless such open wounds, furuncles or infected lesions are adequately covered (for example, by a waterproof bandage). As soon as such situations are identified they must be immediately communicated to the supervisors.
  • b) Cleanliness. Everyone who works in direct contact with coffee, surfaces that come into direct contact with coffee and packing materials must comply with the following procedures:
    1. Use clothes that are adequate for the operation;
    2. Maintain adequate personal hygiene;
    3. Carefully wash hands;
    4. Remove all items of jewelry or other objects that might fall into the coffee or equipment. If the jewel cannot be removed, it may be covered by material that maintains it intact;
    5. Store clothes or other personal belongings in areas that are distant from where coffee is exposed;
    6. The following must never be done in the surroundings in which coffee, machinery and packing are present: eat food, chew chewing gum, drink beverages or smoke cigarettes;
    7. Take any other precautions required to protect against cross-contact with allergens and food contaminants.

III. GOOD PRACTICES OF STORAGE, HANDLING AND TRANSPORT

The storage and transport of coffee in all its phases must be made in order to not allow physical, chemical and biological contamination. To such an end, the following procedures should be observed:

  • a) Cleanliness and upkeep of installations, equipment, furniture, appliances, machines;
  • b) Control of water potability;
  • c) Promotion of the adequate disposal and handling of residues, complying with the country’s current environmental regulations;
  • d) Preventive maintenance and gauging of equipment;
  • e) Integrated Control of Urban Vectors and Pests: system which incorporates preventive and corrective actions to avoid the attraction, shelter, access or proliferation of urban vectors and pests which might endanger the safety of food;
  • f) Choice of raw materials, packing and other types of products that are used in the coffee trade: merchandise’s quality control and assurance;
  • g) Traceability.

IV. GOOD TRANSPORT PRACTICES

The trucks used to transport coffee must be inspected before loading and unloading of merchandise. The conditions of the vehicle must be registered when the coffee is received by Unicafé, in the specific area in the “ARRIVAL FORM” and when the coffee leaves Unicafé, in the specific area of the “DELIVERY ORDER”.

The vehicle inspection must observe:

  • a) The truck’s sanitary and hygienic conditions:
    1. verify if there is any trace of pests or animals, or remains that might affect the coffee’s integrity;
    2. verify if there are traces of mildew or mold (smell or presence) in the vehicle, the packing or other points on the merchandise;
    3. verify if there is accumulation of moisture (stains or puddles);
    4. verify if there are traces of beans contained in the list of allergens;
    5. verify if there are strange smells, such as from chemical products;
    6. verify if there is the presence of other types of materials accompanying the cargo (tools, appliances, chemical products, etc.) inside the truck.
  • b) Cargo conditions:
    1. verify if the big-bags or jute bags have a good appearance (clean, free from dirtiness, other beans, tears, holes, pests, etc.);
    2. verify if the big-bags are exclusively used for coffee;
    3. verify if the tarpaulins have a good aspect, are clean, free from dirtiness, tears, holes, pests, etc.;
    4. for bulk cargo:
      1. verify if the tarpaulins comply with item b.3 above;
      2. verify if they have numbered and intact seals that comply with the documents presented.
  • c) Truck’s general conditions:
    1. verify if there is leakage of oil or fuel;
    2. verify if it is clean and in good conditions to transport coffee.
IV.I. GENERAL SAFETY REQUIREMENTS

When the vehicles used to transport coffee arrive, they must comply with the following general safety requirements:

  • a) The entry into UNICAFÉ installations will only be allowed if the documents are legalized and in compliance with the current transport legislation;
  • b) Loose equipment and objects must be removed from the truck to avoid accidents during the unloading operations;
  • c) The uncoupling of the cabin from the truck is not allowed in the truck parking area without prior authorization or instructions by our employees;
  • d) The carriage, use or transport of substances forbidden by the Brazilian legislation is not allowed;
  • e) The drivers who enter UNICAFÉ installations may only remain in locations previously determined for parking and transit.

V. MOISTURE

The limit of moisture established by law must be respected, i.e. 12.5% (twelve point five percent).

VI. CONTROL OF IMPURITIES AND ALLERGENS

The coffee must be free from the following substances:

  • a) Allergens such as: milk, eggs, fish, crustaceans, nuts, peanuts, flour and soy;
  • b) Foreign matter which indicate risk to human health such as: insects in any phase of development, alive or dead, whole or in parts; pests or plagues and their excrements; stiff, sharp-pointed or cutting objects; plastics..

VII. TRACEABILITY

Information regarding producers, products, receipt of merchandise, processes, cleaning procedures, reprocessing, sampling, classification and blending (mixture), storage and distribution must contain identification.

 

Vitória/ES, August 3, 2018.

UNICAFÉ COMPANHIA DE COMÉRCIO EXTERIOR

política de direito e uso da terra