FOOD SAFETY POLICY
We at Buzirasagama Tea Factory and estates are committed to providing only safe and high highest quality Black Tea (CTC) and Green Tea to our customers by ensuring food safety throughout all chain and delivery processes using effective communication through notice boards, monthly meetings, trainings, websites, workers instructions and suggestion boxes.
We maintain effective process controls and ensure continuous improvement of the food safety management system. This is carried out by applying Prerequisite Programmes and Hazard Analysis Critical Control Points across the entire food chain and we conform with statutory, regulatory and contractual requirements and to mutually agreed food safety requirements of customers.
We ensure personnel competencies on food safety through both external and internal trainings, strict supervision and monitoring of workers at their work stations. This policy is supported by the following measurable food safety objectives.
FOOD SAFETY OBJECTIVES
Top Management
Provision of all the necessary resources as required for implementing, maintaining and continuously improving the food safety management system. Verifying that the harvesting and processing chain continually meets the requirements of ISO 22000:2018 standard through conducting audits twice a year.
Human Resource Management/Personnel
Promote recruitment of competent personnel; carry out evaluations of all new staff during and after probation to ascertain need for more training or termination and to carry out quarterly training of all staff in relation to food safety.
Factory/Production
Conducting quarterly microbiology and chemistry analysis of made tea (dryer mouth) for both black and green tea to ensure continued compliance to the requirements of the Uganda National Bureau of Standards and ISO 22000:2018.
Monitoring all potential food safety hazards within the food process and chain as identified in the HACCP plan and evaluate the control measures assigned to each hazard that the system work effectively and records maintained.
Estate/Crop Husbandry
Ensure good harvesting practices like maintaining the plucking rounds, proper Greenleaf sorting, through weeding, and personal and workplace hygiene to ascertain that good quality leaf is supplied to the factory for processing i.e. 45% to 70% good leaf black and green tea respectively.
Monitoring all potential food safety hazards within the food process and chain as identified in the HACCP plan and evaluate the control measures assigned to each hazard that the system work effectively and records maintained.
Head Office
Physical Address: Plot 9, Old Port Bell Road, Kampala
Postal Address: P.O Box 20072, Kampala.
Email: admin@mukwanotea.com
Telephone: +256 (0) 752 735 714 / +256 (0) 752 735 741
Buzirasagama Tea Factory and Estates
Physical address: Busoro Sub-county, Kabarole District
Postal Address: P.O Box 167, Fort Portal
Telephone No: +256 (0) 752 735 706
E-mail: thomas@mukwanotea.com
Munobwa Tea Factory and Estates
Physical address: Bugaaki Sub-county, Kyenjojo District
Postal Address: P.O Box 900, Fort Portal.
Telephone No: +256 (0) 752 735 706
E-mail: thomas@mukwanotea.com
Kigumba Tea Factory and Estates
Physical address: Katooke Sub-county, Kyenjojo District
Postal Address: P.O Box 1026 Kyenjojo.
Telephone No: +256 (0) 752 735 706
E-mail: thomas@mukwanotea.com