Section A: General

It is a legal requirement for all food processors, manufacturers, and holders of food must
establish a lot coding system for the sole purpose of being able to trace the foodstuff throughout
the distribution chain. In accordance with federal law, it is the policy of Mustefa& Sons plc. that
all products produced will have a verifiable and legible lot code. This will indicate the date of
manufacture (basic code) or, if required, the date of expiration.

Section B: Basic code

Finished product

The lot coding system for short cut pasta consists of information about the production date, shift,
product type and grade of each product. The basic date of manufacture code is in date- month-
year format where the first two digits represent date, the third and forth digit represents the
month and the year of production is represented by the fifth digit. Following the date is a
character indicating the shift of production day and the next two letter codes describing the
product type and the last digit for product short cut pasta and grade. For example, lot code
02024XPF2 is translated as 2nd of February 2014, shift X, product type PF = pasta flour, grade 2.

Description of coding

Product type: flour product types are coded as follows

 Macaroni flour = MF
 Bread flour = DF

Macaroni product types are coded as follows

 Rimas mini elbow macaroni= ME

 Rimas midi elbow macaroni= DE
 Rimas penny macaroni= PM
 Rimas Elbow macaroni= EM
 Spiral macaroni= SM

Shift: The production process has two shift per 24 hours (X and Z)

 Day shift = X
 Night shift = Z
Raw material

The lot no for packing and ingredients should be first two letters of product name plus date
received .The basic date of received code is in date- month-year format where the first two digits
represent date, the third and forth digit represents the month and the year of received is
represented by fifth digit. For example, lot code 02024SO is translated as 2nd of February 2014,
product name soya lecithin

 The label should be placed on the bottom side of each pallet or if

container is to be lye separately (each one should get sticker)
 The labeling will be ink letters no smaller than a 4×6 card.
 If two or more different ingredients are shipped on the same pallet or
if each individual unit is used separately, each must be marked with
date of receipt, SKU number, and lot number.

Date: the date of production is based on Gregorian calendar

Section C: Date of Expiration

All flour, biscuit and pasta products consists of expire date. The expiration date will be in the
format: best before : MM/YYYY for biscuit and pasta products and for flour the format will be
in DD/MM/YYYY in Gregorian calendar which will be three months for flour, one year for
biscuit, and two year for pasta product after the production date, when stored at room
temperature in dry environment.

Section D: Printing

All code dates will be clearly printed using non- erasable ink and must be legible. Coding will be
done via ink- jet, dot matrix, laser printer, or hand stamping.

Section E: Record Keeping

The company will record the lot codes for each particular production run on the production
documentation. This will be retained for a period of no less than five years.

Section F: Responsibility

It will be the responsibility of operations to ensure that a legible code in the correct format is
placed on each package. It is the responsibility of the quality management department to verify
that this code is accurate and that it is being recorded.

Approved by: ___________________________ Date: ________________