Manual of Good Manufacturing Practices

Dear Collaborator!

We have prepared a very didactic material for you to understand a little more about the culture of our Company. As it is a company that operates in the food segment, we need to make you aware of some responsibilities. Before that I would like to introduce our quality programs for food safety.

IMPORTANT!!!
This manual will be your best friend, because in it we have the main responsibilities you need to put into practice on a daily basis to produce a Safe Food.

Food Safety

Do you already know what food safety is? Food safety is the term used to refer to the practice of measures that allow the control of the entry of any agent that promotes risk to the health or physical integrity of the consumer.

What is BPF?
The Good Manufacturing Practices (GMP) is a legislation that must be complied with by all food companies, covering a set of measures that must be adopted by the food industries and food services, in order to guarantee sanitary quality and the food compliance with technical regulations.

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is a risk management tool primarily used to manage food safety risks. The HACCP system allows you to identify risks and implement controls to manage them throughout your supply chain during production. The HACCP program meets the requirements of the Codex Alimentarius Commission (CAC), established by the World Health Organization and the Food and Agriculture Organization of the United Nations, to bring together international food standards, directives and codes of practice to ensure fair trade.

What is BRCGS?

The BRCGS Global Standard (Brand Reputation through Compliance) for Food Safety was created to ensure supplier compliance and ensure the ability of distributors to ensure the quality and safety of the food products they sell. Today, it is used worldwide as a framework for any company (distributors and processors) to assist in the production of safe food and the selection of reliable suppliers. “Quality work, respect for the environment and safety, generates progress and trust”

Food Quality and Safety Policy

RMCA provides a complete structure of machinery and employees for industrial safety management, ensuring the integrity, quality and, above all, the legality of all our processes and products. Always seeking to ensure the quality and safety of food.

Food Safety Concerns

With our communication channel, we have a way to expand our commitment to FOOD SAFETY CONCERNS.
You can communicate with us about: SAFETY, INTEGRITY, QUALITY and LEGALITY.

Take a shower every day.

Change uniform daily.

Shave every day.

Keep nails clean, trimmed and without enamel/base.

keep hair clean and trimmed.

Wash your hands frequently, especially after using the toilet.

The use of cell phones or similar.

Keep doors and windows closed to prevent entry of insects into manufacturing areas.

Never use compressed air to cleaning clothes or skin.

Never reuse packaging of products.

Non-conforming products must be properly identified.

Avoid wasting water and electrical energy.

keep workspace always clean and organized.

Throw garbage in the trash.

Using cleaning products in excess does not increase the quality of this. Follow the recommended concentration.

The exercise of collective work must be a daily task, since we share the same goals.

Beware of waste disposal. Consult the team from the factory in the event of hazardous environmental events.

Always be punctual and respect the timetable of work.

Keep shoes clean.

Use of the wedding rings, necklaces and ornaments.

Keep the locker room always clean and organized.

Consumption of any kind is not allowed. of food outside the cafeteria.

Smoking is not permitted.

Mandatory use of caps, masks and PPE as determined.

Never cough or sneeze about the products or packaging.

Never sit on the floor or about equipment/products.

Avoid contact with nose, hair, mouth, ear or private parts while handling food.

Protect injuries and cuts with appropriate dressings.

Use of the uniform outside the factory.

Personal items are not allowed during the workday.

Grão Selecionado

Amendoim Runner: de origem brasileira, através do melhoramento de variedades existentes realizado pelo Instituto Agronômico de Campinas (IAC). Seu ciclo é longo, de crescimento determinado de aproximadamente 125-130 dias (em SP), com produtividade média de 4.000 Kg/ha e potencial de 6.000 Kg/ha, e grãos predominantemente de calibres 38/42 a 50/60.

Banda Separada

Amendoim Runner: de origem brasileira, através do melhoramento de variedades existentes realizado pelo Instituto Agronômico de Campinas (IAC). Seu ciclo é longo, de crescimento determinado de aproximadamente 125-130 dias (em SP), com produtividade média de 4.000 Kg/ha e potencial de 6.000 Kg/ha, e grãos predominantemente de calibres 38/42 a 50/60.

Grão Triturado

Amendoim Runner: de origem brasileira, através do melhoramento de variedades existentes realizado pelo Instituto Agronômico de Campinas (IAC). Seu ciclo é longo, de crescimento determinado de aproximadamente 125-130 dias (em SP), com produtividade média de 4.000 Kg/ha e potencial de 6.000 Kg/ha, e grãos predominantemente de calibres 38/42 a 50/60.

Grão Moído

Amendoim Runner: de origem brasileira, através do melhoramento de variedades existentes realizado pelo Instituto Agronômico de Campinas (IAC). Seu ciclo é longo, de crescimento determinado de aproximadamente 125-130 dias (em SP), com produtividade média de 4.000 Kg/ha e potencial de 6.000 Kg/ha, e grãos predominantemente de calibres 38/42 a 50/60.

Grão Debulhado

Amendoim Runner: de origem brasileira, através do melhoramento de variedades existentes realizado pelo Instituto Agronômico de Campinas (IAC). Seu ciclo é longo, de crescimento determinado de aproximadamente 125-130 dias (em SP), com produtividade média de 4.000 Kg/ha e potencial de 6.000 Kg/ha, e grãos predominantemente de calibres 38/42 a 50/60.

Casca e Torrado Banda

Amendoim Runner: de origem brasileira, através do melhoramento de variedades existentes realizado pelo Instituto Agronômico de Campinas (IAC). Seu ciclo é longo, de crescimento determinado de aproximadamente 125-130 dias (em SP), com produtividade média de 4.000 Kg/ha e potencial de 6.000 Kg/ha, e grãos predominantemente de calibres 38/42 a 50/60.