QUESTIONNAIRE – FOOD CERTIFICATION

Section 1: Company/Organisation Details

Name of Company or Organization       Prime Meat Packers (U) Limited

( please enter the wording of your Company name EXACTLY as you wish it to
appear on the certificate)
Address       Old Portbell Road.
      Postcode      
ADDRESS FOR INVOICE: if above, enter “same”
     
If company is part of a group, please specify group      
Management Representative (Contact)       0751700348
Position      Quality Analyst
Food safety Manager       Julius Muhimbo
E-mail address       juliusmuhimbo@gmail.com
Tel No:       Fax No:      

Section 2: Certification (s) Required (please tick)

ISO 22000:2005 BRC Global Food HACCP Others (please

indicate)
FSSC 22000 SQF Code ISO 9001:2008      

Type of request
Certification Renewal of existing Extension ,
certification modification
Certification audit For integrated please identify your existing      
integrated with existing certified standard you wish to combine with
std. the above certification.
> Does your company already have third party certification ?.. if yes, please indicate below.

Section 3: Scope/Processes

Standard (s) : ISO 9001:2008 CB (Certification Body)      

ISO 14001:2004 CB      
OHSAS 18001:2007 CB      
ISO 22000 CB      
HACCP/GMP CB      
SQF Code CB      
BRC CB      
IFS CB      
GAP / Global GAP CB      
Others Please indicate      
Please define the scope of registration e.g. product produced (please complete this question in detail or attach/send supporting information)
Processing of Beef
Processing of Goat Meat

Exclusions: Are there any local activities that are not included within the scope of the certification?. If so, please describe       None
the exclusions (if any)

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Give details if any specialist operations or services carried out by a sub contractor?
      None

Product/Process Information
Please list below each product family(ies) and product types
(A product family shown common process or technology)
Exp. of product family: production of canned fruit juices and frozen fruit juices (2 product families)
Exp. of product types: canned mango juice, canned pineapple juice, canned guava juice and canned strawberry juice. (4 product types)
Product Type

Product Family

> Total number of production lines:       * 1

> Number and type of HACCP study(ies) * :       2
* A HACCP study corresponds to a hazard analysis for a family of products/services with similar hazards and similar production technology and, where
relevant, similar storage technology. E.g. Production of ice-cream and cheese = 2 HACCP studies

> Please check off any of the following that apply to your business:

Labor intensive environment. Repetitive Tasks Simple process &/or Process automation

     
Important
List any legal requirements ,Licences and authorisations applicable, i.e. Process Authorisation, Consents etc and other
relevant info on production lines:      
________________________________________________________________________

Please indicate if you have a timescale(s) for the following

Implementation date of the system       25th April 2021 Audit language       English
Pre-audit(if applicable)       Certification audit       25th June 2021

Section 4: > Number of employees =       15

Total # of shifts, along w/ employees per shift      15

Total number of employees that are non shift (i.e. management      5
,Admin, etc) Include temporary.
Total number of employees in shift (i.e. production workers) Include      10
temporary.
In case of seasonal product(s), please indicate the period(s) of production for each category of product including number of
employees (permanent & temporary ) included in the scope.
     

If additional sites, provide details;site/company name and address. Products or activities # of staff Documentation at this
site same as the main
office? .same system ?
1 Site One Receving 1
2. Same Site Processing 10
3. Same Site Storage 2
4. Same Site Dispatch 2
5. Same Site admin 5

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 Section 5 Background Information

Has previous contact been made with SGS Personnel i.e. via telephone etc.? YES
If you have used or intend to use consultancy services for the activities to be certified please give the name of the consultancy
organisation and/or the name of the individual consultant(s)

Where did you hear about SGS?

     Internet
Main reason for certification competitive advantage improve food safety system Corporate Policy

Customer request:       others:      

Appendix 1
ISO/FSSC 22000/HACCP/GMP BUSINESS CATEGORIES AND FOOD SECTORS
Please indicate with a tick the category your products are produced under
(Internal use only_if indicate in proposal worksheet no need to submit this part )
For FSSC 22000, only categories C,D,I are applicable

Food Chain Food Mark

Category Food Chain Categories Sector Food Product Sector List Applicable
Codes Category
AI Farming (Animals) A1a Animal
A1b Raw Milk Production
A1c Egg production
A1d Beekeeping

AII Farming (Fish and A2 Aquaculture

Seafood)
BI Farming (Plants) B1  Fruits
 Vegetables
 Spices
 Nuts
 Horticulture products
BII Farming (Grains and B2  Grains
Pulses)  Pulses
C1a Red and white meat/Poultry /Game/Meat product and preparation
CI Processing (Animal  Red meat slaughtering plants
perishable product)  Raw poultry/raw prepared poultry products
Inc. FSSC including all activities  Lamb
22000 after farming e.g.  Venison
slaughtering  Offal
 Other meat
FSSC 22000
 Reconstituted raw meat/poultry product e.g. nuggets, fresh
cut meat, steak, sausage, frozen meat, meat etc.

C1b Charcuterie/Smallgoods
 Cured/Smoked Meats - Bacon, Ham
 Salami – cooked/cured
 Dried Meats - Prosciutto/Jerky/Biltong/Pastrami
 Pate
 Cooked meats Devon /Fleishwurst /Strassburg / Mortadella
 Cooked Continental Sausages –Chorizo/Kabana
/Cabanossi/Kransky
 Slicing & packing of RTE Meats

C1c Fish and fish product

 Wet fish (Raw/ready to eat)
 Molluscs (Raw / Ready to eat)
 Crustacean (Raw /Ready to eat)
 Communited fish products - raw (chilled / frozen)
 Smoked fish – raw (chilled / frozen)
 Fish pate (chilled)
 Kitchen ready fish products (chilled / raw ingredients)
C1d Egg
 Shell egg
 Liquid Egg

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 C1e Dairy
 Liquid milks
 Liquid milk fractions
 Liquid cream (chilled)
 Liquid milk drinks
 Liquid tea and coffee creamers
 Yogurt and fermented milk-based product (chilled)
 Fromage frais / crème fraiche
 Dried milk / milk formulation
 Cream (frozen)
 Yogurt and fermented milk (frozen)
 Dairy-based desserts (chilled)
 Dairy-based desserts (frozen)
 Hard cheese
 Semi hard cheese
 Soft cheese
 Mould ripened cheese
 Processed cheese / cheese food
 Raw milk products
 Butter

CII Processing Fresh and Processed fruit C2  Fruit (fresh / chilled)

(perishable and vegetables (inc. RTE  Juice( fresh/chilled)
plant product) Salads, juices, nut is  Vegetables (fresh / chilled)
shell)  Preserved fruits/vegetable
Inc. FSSC  Herbs (fresh / chilled/ frozen)
22000  Nuts (in shell)
 Fruit / fruit mixed (frozen)
 Vegetables / vegetables mixed (frozen)

Raw Prepared Ready to C3a  Fresh and frozen pies and pizzas
cook, chilled and frozen  Fresh and frozen cooked dishes
 Frozen desserts (pie)
 Quiches / flans (chilled / frozen)
 Pizza (chilled / frozen)
 Sauces (chilled / frozen)
CIII Processing
 Pasta/Lasagne (chilled)
of perishable
animal and
plant
Ready to Eat prepared C3b  Sandwiches
foods, chilled and frozen  Hot pie
products(mixed
products)  Soup
 Sauces (chilled / frozen)
Inc. FSSC  Pasta (chilled)
22000  Ethnic foods (chilled / frozen)
 Ready to eat meals
 Baby food
 Fresh convenient salads
 Fresh pastas
 Vegetable pate / spreads (chilled / frozen)
 Salad dressings (chilled)
 Myco protein / tofu
 Pastries (fresh / frozen)
 Cake (fresh / frozen)
 Fruit pies / tarts (fresh / frozen)

Ambient C4a  Low acid foods (canned)

CIV stable hermetically sealed  High acid foods (canned)
-Processing of packs  Low acid foods (in glass)
ambient stable  High acid foods (in glass)
products  Low acid foods (aseptic / UHT)
 High acid foods (aseptic / UHT)
Inc. FSSC
 Low acid foods (pouch / tray)
22000
 High acid foods (pouch / tray)
 Honey [if thermal process apply]

Beverages C4b  Alcoholic drinks (distilled)

[Ready to Drink]  Alcoholic drinks (fermented)
 Alcoholic drinks (fortified wine)
 Alcoholic drinks (brewed)
 Alcopops
 Soft drinks including flavoured water / Isotonics
 Concentrates / squashes / cordials
 Drinking /Minerals /Carbonated waters, ice
 Tea/Herbal drinks/Coffee

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  Cereal beverages (food drinks)
Grain C4c  Rice / rice-based food
products/cereals/biscuit/  Pasta / noodles
flour/confectionery/snack  Nut preparations
 Sugar confections (all variations)
 Chocolate
 Breakfast Cereals/ Muesli
 Processed cereals / Oats
 Biscuits
 Crisps
 Wheat/Corn snacks
 Nuts (Processed)
 Poppadum’s
 Bread (fresh / par bake / frozen)
 Ice cream accessories
 Wheat/Corn Flour

Oil and fats C4d  Cooking oils

 Specialty oils
 Vinaigrettes
 Margarine
 Low fat spreads
 Analogues / ghee
 Suet
Dried goods C4e  Dried Soups
 Dried Sauces / gravies
 Spices/ Herbs
 Food grade Salt
 Stock cubes
 Seasonings/Stuffings
 Tea, instant coffee, coffee creamers
 Beverage mixes
Food ingredients C4f  Dried egg powder
 Dried whey powder
 Dietary supplement
 Salt
 Sugar
 Gelatin
 Vinegar
 Candies fruits
 Flour improvers
 Home baking ingredients
 Sugar/icing
 Mill products (flours etc.)
 Cake decorations
 Cake mixes
 Syrups (flavoured / unflavored)
 Pectin
Compositional or C4g  Pickles
heat preserved  Jams
foods (excluding canning  Fermented products
and dried foods)  Sauces
Food Gases like carbon C4h  Food Gases like carbon dioxide, nitrogen
dioxide, nitrogen
D– Production of Compound D1  Compound Animal feed, fish feed
Animal Feed Animal feed, fish feed
production Production of Domestic pet D2  Dried foods
Inc. FSSC Food (Canned/ Dried)  Canned/pouches
22000
E– E1  Hotels, restaurants, catering
Catering Catering
F1  Retails/ wholesales/shop
F- Distribution Distribution
F2  Food Broker/Trading
Provision of Transport and G1  Provision of Transport and Storage Services for Perishable
Storage Services for Food and Feed
G - Transport Perishable Food and Feed
and storage Provision of Transport and G2  Provision of Transport and Storage Services for Ambient
Storage Services for Stable Food and Feed
Ambient Stable Food and
Feed
Water supply H1  Water supply(e.g. Town Water/De-Salination plant0

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 H– Cleaning/pest H2  Cleaning /disinfection
Services control/laundry  Pest control
 Industrial laundry
Services H3  Waste disposal
Transport and storage
Equipment and facilities
I Packaging Plastic I1  PET Bottles
material  Film for onward conversion/conversion
manufacture  Plastic Food storage containers
‘Food only’  Pouches

Inc. FSSC Paper and Board I2  Wooden Crates (direct contact with food e.g. apples)
22000  Cardboard boxes (secondary food packaging)
 Bags for food storage

Metal I3  Cans
 Foil trays

Glass I4  Jars
 Bottles

J– Equipment J1  Equipment manufacture

Equipment and
facilities Facilities J2  Facility construction and maintenances

(Bio)Chemical K1  Additives e.g. emulsifier, stabilizer, food flavor, food color,

manufacturer preservatives, food conditioner , food acids
 vitamins , minerals
FSSC 2200  Bio cultures
K–  Drugs (no medical authority approval required only) (Not FSSC
(Bio) Chemical 22000)
Manufacturer
Inc. FSSC Pesticides/ Fertilizers K2  Pesticides/ Fertilizers
22000

Cleaning agents K3  Cleaning/processed reagents

Appendix 3
Primary Sector

Q FOOD – GP 4100 Issue 6 Page 6

In case of primary sector, please indicate the following information:

Cattle Breeding:

Type of cattle Nº of producers Activity Number of animals

Poultry:
No of house Activity

Vegetables producers:

Type of vegetable Nº of producers Activity Surface

Appendix 3
BRC Food

Q FOOD – GP 4100 Issue 6 Page 7

 (Part 1)

Section 1

Disclosure Agreements (please tick the retailers with whom you have signed agreements to pass on
reports and/or certificates)
Asda KwikSave Somerfield
Boots Littlewoods Spar

Bookers Cash & Carry Marks & Spencer Tesco

Burger King Morrisons Wal Mart
CoOp Wholesale (CWS) Netto Other

Iceland Sainsburys

Section 2

WAREHOUSING AND DISTRIBUTION

Please give a brief outline of your own warehousing and distribution activities.

     

     
Do you subcontract any warehousing and distribution? If YES, please tick and give details.

     

     

BRC Food Addendum

(Part 2)

Q FOOD – GP 4100 Issue 6 Page 8

Section 3
PRODUCT RANGE – FOOD
Please indicate with tick products produced
Egg Packs Ambient Stable
Shell Egg Heat preserved
Raw Meat & Fish Hermetically sealed

Red Meat Slaughter & cutting Other

Raw Meat products & preparations
Beverages
Chill / Frozen Alcoholic
Beef / Veal Soft drinks
Pork / Lamb Fruit juices
Venison Coffee / Tea / Herbal
Offal / Other meat
Poultry Meat, Slaughter & cutting Bakery products – ambient
Chicken / Turkey Bread / Pastries
Duck / Goose Biscuits / Cake
Farmed & Wild Game
Fish – Wet / Chilled Dried Goods
Fish – Frozen Soup/Sauce/Gravy/Stock
Molluscs/ Crustacean – Raw Herbs / Seasoning / Stuffing
Molluscs / Crustacean – Cooked Nut preparations
Raw Fish products and preparations Pet food
Fruit Oils & Fats
Vegetables
Salads
Prepared/ Semi Processed
To eat or heat Food Ingredients
Chilled Egg – Liquid / dried
Frozen Dried Whey powder
Cooked meat Vitamins
Cooked fish Salt / Vinegar
Ready meals Home Baking ingredients
Sandwiches Cake decorations
Soups / Sauces Pectin
Pasta Confectionery
Quiches / Flans Snacks
Veg. Pates/ Spreads Breakfast cereals
Dairy Other
Chilled      
Frozen      

Q FOOD – GP 4100 Issue 6 Page 9