Our food safety principles lie in the heart of our business development perspective. As our products have been inside nearly 750.000 snack bags of international brands, each and every day of the past 14 years, Semolina is well aware of the responsibilities in assuring the safety of your products and protecting your well earned value added, business exposure and brand recognition with the highest food safety standards. Our Food Safety and Hygiene Management System (FSHMS) is made up of the following subsequent key programs, each of which is continuously improved through routine internal and external audits, customer requirements and corrective and preventive action plans.

Inspection and Testing
The program determines quality plans for the whole manufacturing process that summarizes the inspection stages. In addition to the process controls, the risk of quality failures are minimized and highest standards are maintained.

Specifications and Control
Specifications form an integral part of the purchasing and selling processes. Program implies the use of updated and correct specifications that confirm product design throughout the manufacturing processes from purchasing of raw materials to shipping of finished products.

Control of Non-confirming Product
The Program is utilized for the clear identification and segregation of non-confirming raw materials and products and prevents inadvertent usage of such. Hold and Release and Recall Procedures are implemented for the swift application of the program.

Traceability
The concept of traceability is the core of our FSHMS. It is essential that our system effectively traces all related process stages and information regarding the raw materials including packaging materials used in the realization of each product lot.

Crisis Contacts
When unexpected problems occur, even out of normal hours, your need of immediate response will be served by a contact list of our key personnel. Your inquiry will be processed by documented procedures outlining the steps and proactive actions to be taken.

Training
Training plans involving all personnel on site are prepared annually and updated quarterly in accordance to the customer requirements, personnel demand, and sourced from acknowledged institutions. Semolina personnel and top managers receive a total of 1400 hrs of training each year.

Internal Audits
Audits are seen as best opportunities to train our staff and develop our focus of safety and quality. To ensure the effectiveness and sustainability of all key programs, a formal process of verification and an internal audit plan is facilitated. The FSHMS programs are audited each month by the QA Team. Multi- disciplinary groups of staff are also included in each audit rotating through the year. The QMS is also audited throughout the year according to related audit plans.

Sanitation
To provide a food safe environment and avoiding contamination risks, the program provides a fully documented system with procedures and master schedules and records for all daily and periodic cleaning requirements. Food grade cleaning equipment and chemicals are sourced. Recorded routine checks of effectiveness are performed with SWAP samples. Everyone in Semolina is committed to ensuring that the standard of clean is set to the highest.

Good Manufacturing Practices
A tailored GMP Program covering all microbiological, physical and chemical contamination risks is conducted through effective implementation under the HACCP management system. A Foreign Object Management Program is utilized to detail all specific contaminants and related risks with adequate control systems under the same.

Equipment and Maintenance

The design and maintenance of the buildings and equipment are essential to our sustained food safety standards. The specific daily and periodic maintenance routines are designed to ensure that safe and wholesome products are made.

Personal Hygiene

The key factor in our food safety culture is the personal hygiene requirements. Restrictions on smoking and eating and personal items, protective clothing, head and foot wear, clean rooms and wash stations throughout the site, illness reporting and cuts and sores procedures and routine health controls are made.

Pest Control

There are trained PC personnel onsite at all times to inspect all PC units on a daily basis. Safety limits for each pest activity is set to activate hold and release procedures if required. PC services are outsourced through weekly visits. Monthly activity reports are provided by the PC contractor. Data is evaluated for each pest activity to identify seasonal infestation risks and preventive actions are taken accordingly.