BRC Manual Ingles 2020

Version : 06
BRC MANUAL Code : MA-00

FOR GRAIN PROCESSING Revision: May 27, 2020
(QUINOA, KIWICHA, CAÑIHUA Approval: May 28, 2020
AND CHÍA). Aprobado: Head of Quality Assurance.
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BRC MANUAL
ANDEAN GRAINS
(QUINOA, KIWICHA, CAÑIHUA AND CHÍA).
(See: 06)
POSITION NAME FIRM
APPROVED BY: General management

Mr. Gustavo Pereda
Head of Quality
Assurance Ing. María Huamán
PRODUCED BY: Plant Manager

Ing. Ernesto Castillo
Date Page Change and Reason for Change
Prohibida su reproducción sin autorización del Gerente General.

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Table of Contents
1.- COMMITMENT OF THE MANAGEMENT TEAM............................................................................................................................ 7
1.1 COMMITMENT OF THE MANAGEMENT TEAM AND CONTINUOUS IMPROVEMENT ................................................................. 7
1.1.1 SAFETY AND QUALITY POLICY .................................................................................................................................................. 8
1.1.2 SAFETY AND QUALITY GOALS .................................................................................................................................................. 8
1.1.3 MANAGEMENT REVIEW......................................................................................................................................................... 11
1.2 ORGANIZATIONAL STRUCTURE, RESPONSIBILITIES AND MANAGEMENT TEAMS ................................................................... 13
2. FOOD SAFETY PLAN: HACCP ……………………………………………………………………………………… ..10
2.1. FOOD SAFETY TEAM ……………………………………………………………………………………………… ..10
2.1.1 DESCRIPTION OF THE RESPONSIBILITIES OF THE HACCP TEAM ………………………………………………………… .11
2.2 PREREQUISITE PROGRAMS ………………………………………………………………………………………………………… 15
2.3 PRODUCT DESCRIPTION AND INTENDED USE ………………………………………………………………………………… ..15
2.4 ELABORATION OF FLOW DIAGRAM …………………………………………………………………………………………… ..18
2.5 VERIFICATION OF FLOW DIAGRAM …………………………………………………………………………………………… ..19
2.6. LISTING OF POTENTIAL RISKS RELATED TO EACH PROCESS STEP, PERFORMANCE OF RISK ANALYSIS AND CONSIDERATION
OF INTENDED MEASURES TO CONTROL …………..………………………………………………………………………… …………20
2.6.1 ANALYSIS OF RAW MATERIALS AND SUPPLIES ……………………………………………………………………………… .20
2.6.2 ANALYSIS FOR STAGES OR PROCESSES …………………………………………………………………………………………… ..23
2.7 DETERMINATION OF CRITICAL CONTROL POINTS …………………………………………………………………… ..33
2.8 ESTABLISHMENT OF THE CRITICAL CONTROL LIMITS FOR EACH PCC ………………………………… ................. 35
2.9 ESTABLISHMENT OF CORRECTIVE ACTIONS PLAN ……………………………………………………………………… 36
2.10 ESTABLISHMENT OF VERIFICATION PROCEDURES …………………………………………………… ................... 36
2.10.1 VALIDATION OF CRITICAL CONTROL POINTS …………………………………………………………… ................. 37
2.11 DOCUMENTATION AND RECORD KEEPING …………………………………………………………………………… .37
2.12 HACCP PLAN EVALUATION ………………………………………………………………………………………………………… ..37
3. FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM ……………………………………………………………… .38
3.1 FOOD SAFETY AND QUALITY MANUAL (BRC) ………………………………………………………………………… .38
3.2 DOCUMENTATION CONTROL ………………………………………………………………………………………………………… ..¡Error! Marcador no
definido.
3.2.1 AVAILABLE DOCUMENTS AND OBSOLETES……………………………………………………………………… ...................¡Error! Marcador no
definido.
3.2.2 ID…………………………………………………………………………………………………………… ......... ..........¡Error! Marcador no definido.
3.3 COMPLIANCE AND MAINTENANCE OF RECORDS ……………………………………………………………………………… 39
3.4 INTERNAL AUDIT …………………………………………………………………………………………………………… ...... ........... 40
3.5 APPROVAL AND MONITORING OF SUPPLIERS AND RAW MATERIALS …………………………………………………… .42
3.5.1 INITIAL EVALUATION …………………………………………………………………………………………………………………… 42
3.5.2 SUPPLIER MONITORING …………………………………………………………………………………………… ......... ........ 43
3.6 SPECIFICATIONS …………………………………………………………………………………………………………… ....... ........... 44
3.7 CORRECTIVE ACTIONS ………………………………………………………………………………………………………………… 44
3.8 PRODUCT CONTROL IN ACCORDANCE ………………………………………………………………………………… .............. ...45
3.9 TRACEABILITY ……………………………………………………………………………………………………………………………… ..47
3.10 CLAIMS MANAGEMENT ……………………………………………………………………………………………………… ..48
3.11 ACCIDENT MANAGEMENT, PRODUCT WITHDRAWAL AND PRODUCT RECOVERY ………………………… 49
Reproduction prohibited without authorization from the General Manager.

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3.12 GUIDANCE AND COMMUNICATION WITH THE CLIENT ……………………………………………………………………………… 49

4. RULES RELATING TO FACILITIES ………………………………………………………………………………… ............ ......fifty
4.1 RULES RELATING TO THE EXTERIOR OF THE FACILITIES ………………………………………………… ................... 50
4.1.1 LOCATION ………………………………………………………………………………………………………………………… ……….fifty
4.1.2 SURROUNDINGS AND ACCESS ROADS …………………………………………………………………………………… .......... ........fifty
4.2 SAFETY ……………………………………………………………………………………………………………………………… …… 51
4.3 DESIGN OF THE FACILITIES, PRODUCT FLOW AND SEGREGATION ………………………………… .................. 51
4.4 AREAS OF HANDLING OF RAW MATERIALS, PREPARATION, PROCESSING, PACKAGING AND STORAGE
…………………………………………………………………………………………… ………………………… ................. 53
4.5 SERVICES: WATER, ICE, AIR AND OTHER GASES ………………………………………………………………………………… .55
4.5.1 WATER SUPPLY …………………………………………………………………………………………………………… .55
4.6 TEAMS ……………………………………………………………………………………………………………………………… .55
4.7 MAINTENANCE …………………………………………………………………………………………………………………………… 56
4.8 INSTALLATIONS FOR STAFF …………………………………………………………………………………………………… .56
4.9 CONTROL OF PHYSICAL AND CHEMICAL CONTAMINATION OF THE PRODUCT ………………………………………………………… .57
4.10 DETECTION AND ELIMINATION EQUIPMENT FOR FOREIGN BODIES ………………………………………………………… .58
4.11 CLEANING AND HYGIENE ……………………………………………………………………………………………………………………… 58
4.12 WASTE AND WASTE DISPOSAL ………………………………………………………………………………………… .59
4.13 MANAGEMENT OF FOOD SURPLUSES AND ANIMAL FEED PRODUCTS …………………………… 59
4.14 STORAGE FACILITIES …………………………………………………………………………………………… .60
4.15 PEST CONTROL …………………………………………………………………………………………………………………… .60
4.16 EXPEDITION AND TRANSPORTATION ………………………………………………………………………………………………………… .61
5. PRODUCT CONTROL ………………………………………………………………………………………………………………… .61
5.1 PRODUCT DESIGN AND DEVELOPMENT …………………………………………………………………………………………… ..61
5.2 PRODUCT LABELING …………………………………………………………………………………………………………… 61
5.3 ALLERGEN MANAGEMENT ……………………………………………………………………………………………………………… ..62
5.4 THE AUTHENTICITY, THE CLAIMS AND THE CHAIN OF CUSTODY OF THE PRODUCT …………… ...................... 62
5.5 PRODUCT PACKAGING ……………………………………………………………………………………………………………… 62
5.6 PRODUCT INSPECTION AND LABORATORY ANALYSIS …………………………………………………………………… ..63
5.7 RELEASE OF FINISHED PRODUCT …………………………………………………………………………………………… ..63
6. PROCESS CONTROL ………………………………………………………………………………………………… ........ .............. 64
6.1 OPERATION CONTROL ………………………………………………………………………………………………………… ..64
6.2 CONTROL OF LABELING AND PACKAGING …………………………………………………………………………………………… ..64
6.3 QUANTITY OF WEIGHT CONTROL, VOLUME AND NUMBER OF UNITS ………………………………………………… ..64
6.4 CALIBRATION AND CONTROL OF MEASUREMENT AND SURVEILLANCE DEVICES …………………………………………………… 65
7. STAFF …………………………………………………………………………………………………………………………… ………… 65
7.1 TRAINING ……………………………………………………………………………………………………………………………… … 65
7.2 PERSONAL HYGIENE ……………………………………………………………………………………………………………………… 66
7.3 MEDICAL REVIEWS …………………………………………………………………………………………………………………… ..66
7.4 PROTECTIVE CLOTHING …………………………………………………………………………………………………………………… 67

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INTRODUCTION
The present document constitutes the MANUAL BRC Company INTERAMSA

AGROINDUSTRIAL SAC ., For processing grain , "quinoa, amaranth , cañihua and CHÍA
" in its industrial facility located in Carretera Panamericana Sur Km. 37.2 MZ.A. G1
LOT. 02 Sumac pacha Association - Lurín - Lima.
The raw material comes from the Departments of Puno, Apurímac , Ayacucho; among
others.
The company is committed to the safety of the products it processes,
that is why this BRC MANUAL FOR THE PROCESSING OF GRAINS "QUINUA, KIWICHA
, CAÑIHUA AND CHIA " is prepared , which is developed following the guidelines of
the Codex Alimentarius "General Principles of Hygiene CAC / RCP 1-1969 Rev.04-
2003, in RM 449/2007 MINSA "Sanitary standard for the application of the HACCP
system in the manufacture of food and beverages"; as well as the requirements
established in DS - 007-98 "Regulation on surveillance and sanitary control of food
and beverages " , DS. N ° 004- 2011- AG - SENASA. The applied safety criteria are
based on RS 591-2008 MINSA / DIGESA “Sanitary standard that establishes the
microbiological criteria of sanitary quality and safety for food and beverages for
human consumption”, as well as on the requirements of the clients of the business.

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MEMORANDUM OF ASSOCIATION
The members of the HACCP team of the INTERAMSA AGROINDUSTRIAL SAC

Company sign the present document of commitment and compliance with the
HACCP PLAN, as well as its Prerequisite Programs: Hygiene and Sanitation and Good
Manufacturing Practices.

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1. COMMITMENT OF THE MANAGEMENT TEAM
1.1 Management Team Commitment and Continuous Improvement

The purpose of this section is to establish the commitment and responsibility
acquired by the Management team of INTERAMSA AGROINDUSTRIAL SAC
with the implementation of a World Food Safety Standard through which it
evidences its commitment to ensure the Quality Assurance of its products To
lead to Following the aforementioned, the following has been established:
 Approve the Quality and Safety Policy of the company INTERAMSA
AGROINDUSTRIAL SAC which is in accordance with national and foreign
legal requirements in Quality Assurance.
 Ensure that the objectives and goals in terms of Quality Assurance are
established based on the Company's Policy and Strategic Objectives.
 Provide human and financial resources to meet the proposed objectives.
 Describe the Organization and the responsibilities of the positions that
direct or execute the people who participate in this norm.
 Ensure that the personnel involved are disseminated, through the chain
of command, the Policy, the objectives and goals, and the significant
environmental aspects, as well as the importance of complying with the
requirements agreed with the clients, the applicable legal and corporate
requirements.
 Ensure that food safety hazards are identified and controlled.
 Define the responsibilities and authorities of all the positions with
implications in the Safety and Quality Management System
 Establish periodic meetings to review the Safety and Quality Management
System.
 Management's commitment is evidenced in the Management Review Act.

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 A program of meetings will be held with a minimum monthly frequency.

 Ensures the availability of material, financial and human resources
necessary for the production of safe products and in accordance with the
requirements of the BRC global standard.
1.1.1 Quality Assurance Policy
1.1.2 Quality Assurance Objectives
INTERAMSA AGROINDUSTRIAL SAC has established the following objectives

in accordance with its policy:

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1.1.2.1 THEORETICAL ASPECTS
DEFINITION OF THE HACCP SYSTEM
The HACCP System, also called the Hazard Analysis and Critical Control Points
System by the initials of its name in English (HAZARD ANALYSIS AND CRITICAL
CONTROL POINTS), is a quality system based on prevention and safety that
allows identifying and evaluating hazards associated with the different stages
of the food chain as well as defining the necessary means for their control. It
is the result of the implementation of a HACCP PLAN. The application of the
HACCP SYSTEM should be considered as a reasoned, organized and systematic
practice, aimed at providing the necessary confidence so that a food product
meets the safety requirements, likewise, these guidelines are taken to
guarantee the Quality of the product.

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Hazard Analysis: Collection and evaluation process information on the

hazards and conditions that create them for deciding which ones are
important to food safety and therefore should be plbucks in the HACCP
System.
Food chain: They are the different stages or phases that food follows from
primary production, which reach the final consumer.
Sanitary quality: Set of microbiological, physical requirements - chemical
and organoleptic that a food must meet to be considered safe for human
consumption.
Determination of the danger: Identification of biological agents, chemical
and physical that can cause harmful health effects and that may be present in
a certain food or group of foods.
Deviation: Existing situation when a critical limit is breached or exceeded.
Flowchart: Graphic and systematic representation of the sequence of steps
carried out in manufacturing or fabrication of one offinished food product.
Stage or phase: Any point, procedure, operation or phase of the food chain,
including raw materials, from production primary until final consumption.
Product group: They are those products that go through a similar production
process that identifies the group.
Food safety: Guarantee that a food will not cause harm to human health,
according to its intended use.
Critical Limit: Criterion that differentiates the acceptability or unacceptability
of the process in a certain phase or stage.
Corrective measure: Action to be taken when monitoring results from CCPs
indicate loss of process control.
Danger: Biological, chemical or physical agent present in the food, or
either the condition in which it is found, which can cause an effect adverso to
consumer health.
Significant danger: Danger that has a high probability of occurrence and
generates an adverse effect on health.
HACCP PLAN: Document prepared in accordance with the principles of the

HACCP System, in such a way that its compliance ensures the control of the
dangers that are significant for food safety in the segment of the food chain
considered.

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Critical Control Point (PCC): Phase in the food chain in the that
control can be applied that is essential to prevent or eliminate a food safety
hazard or to reduce it to an acceptable level.
Traceability: The ability to follow the movement of a food through one
or more specific stageschain icas food.
Risk: Function of the probability of a harmful effect on health and the severity
of said effect, as a consequence of a hazard or dangers present in
thefoods.
Decision Sequence: Procedure by formulating successive questions
whose answers allow to identify if a stage or phase in the cadFood is or is
not a CCP.
HACCP system (Hazard Analysis Critical Control Points): System that
allows to identify, evaluate and control hazards that are significant for food
safety. Privileges the process control on analysis of the final product.
Official Validation: Verification by the Health Authority that the elements of
the HACCP PLAN are effective, efficient and applied according to the specific
conditions and situations of the establishment.
Verification or verification: Application of methods, procedures, tests and
other evaluations in addition to surveillance, to verify compliance with the
HACCP PLAN.
Health surveillance: Set of observation activities and assessment by the
competent authority on sanitary conditions in the food chain in order to
protect the health of consumers.
1.1.3 Management Review
In order to comply with the requirements of the Standard, the INTERAMSA

AGROINDUSTRIAL SAC establishment has established that review meetings
will be held by the company's Management team in coordination with the
BRC Team. These review meetings will include evaluating:
 The objectives
 The Quality Assurance Policy
 The evaluation of the Quality Assurance Management System
 Opportunities for improvement

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 The satisfaction of our clients as well as the innocuousness of our

products.
 Resource needs
 The action plans of the previous reviews
 The results of the audits carried out internally, by second and / or third
parties.
 Customer complaints and claims, as well as their response.
 Incidents, corrective actions, results that do not meet specifications,
and nonconforming materials.
 The review of the management of the BRC system, food defense and
authenticity.
 The reference information to carry out the review of the Quality and
Safety Management System.
 Status of actions taken in previous reviews.
 Analysis of the results of the verification activities of the Quality and
Safety System.
 Changes and updates that may affect the BRC Management System.
 Situations of emergencies, accidents and product collection
 Review of the updating activities of the BRC management system.
 Review of communication activities with Information obtained from
customers (surveys, complaints, suggestions).
 Review of the results of the Audits (internal, external) and
inspections
 Status of corrective and preventive actions.
 Recommendations for improvement.
As a result of the review of the BRC Management System, the Company's

Management Team issues an Act that includes the conclusions reached and
the decisions and measures agreed upon in the review process. These

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meetings will be held on an annual basis, generating a report for the

management review (evaluation, measurement, control and monitoring)
once completed. The process established for the review of the Management
system must be described through the procedure: PR-33 Review Procedure
of the management of the company Interamsa agroindustrial SAC
1.2 Organizational Structure Responsibilities and Management Team

The company INTERAMSA AGROINDUSTRIAL SAC presents the following
organizational structure reflected in its organizational chart of the BRC team.
BRC TEAM LEADER: Head of Quality Assurance.
The functions assigned to the members of the Company are in relation to

the functions and responsibilities inherent to the position they carry out
within the company are described in point 2.1.1.

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2. FOOD SAFETY PLAN: HACCP
2.1 Food Safety Equipment

The Company has a multidisciplinary Food Safety team that has the necessary
capacity to manage the BRC System.
TEAM MEMBER POSITION IN THE BRC TEAM
COMPANY
TEAM MEMBER
Mr. Gustavo Pereda General Manager
Ing. Maria Huamán (Team Head of Quality TEAM MEMBER
leader) * Assurance.
Ing. Estefany Pariona Head of quality control. TEAM MEMBER
Ing. Jherson Flores Warehouse Manager TEAM MEMBER
Ing. Gabriela Surco Quality supervisor. TEAM MEMBER

Nilton Dominguez Production assistant. TEAM MEMBER
Ing. Rodrigo Avanzini Sales TEAM MEMBER
Miss Giovanna Fernandez Operations TEAM MEMBER
Ing. Ernesto Castillo Plant / Production TEAM MEMBER
Manager
Tec. Alex Flores Maintenance manager TEAM MEMBER
* Qualified individual in preventive controls .

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2.1.1 BRC Team Description of Responsibilities

1.- GENERAL MANAGER
The main functions are as follows:
 Strategically plan the activities of the company, set the policies and objectives
of the organization for the long and medium term, the strategic plan is based
on a budget and projected financial statements.
 Design organizational structures according to the demands of the
environment and markets, organize the company in accordance with the
objectives of the organization and market conditions, which are reflected in
the organizational structure or organization chart, in the process manuals and
in the functions and tasks manuals.
 It exercises leadership to guide and motivate people, as well as work and
ensure the achievement of the organization's objectives.
 It makes decisions and directs the direction of the company towards its
objectives, for which it carries out analysis of the situation and evaluates and
weighs the actions to be adopted and chooses the most convenient ones,
these are generally in conditions of uncertainty.
 It monitors the performance of people, verifies the achievements of the
organization, evaluates production and productivity, measures sales,
profitability and profits achieved and establishes corrective measures in case
these goals are not being achieved.
 BRC internal auditor.
 Supervision of surveillance personnel.
 Participate in the meeting program in matters related to LEGALITY, SECURITY
AND QUALITY.
 Allocate human and financial resources for the production of safe products
and in accordance with the requirements of the BRC standard.

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 He is responsible for planning the activities of the company; manages the

resources necessary for the operation of all operating units.
 Approves the documents that are part of the HACCP-BRC system and
ultimately resolves discrepancies or differences that arise in the development
and application of this plan.
 Reviews the system through performance indicators, internal audits,
continuous improvements.
 Responsible for managing the financing of all activities related to the
commissioning and maintenance of the BRC system.
 Responsible for conducting management reviews.
 Evaluate the performance of the plant in relation to the BRC standard and the
objectives stipulated in it.
 Participates in the review and validation of the HACCP - BRC system together
with the BRC team.
 In case of absence, he assigns his responsibilities to the operations manager
and plant manager.
7. OPERATIONS / EXPORT
 Coordinate with Export customers their shipped Purchase Orders and process
them after reviewing quantities, products and price.
 Verification and Approval of each client's gear designs.
 Coordinate and supervise the entire DFI chain of each of the exports in
coordination with the Production and Quality Area.
 Income / Expenditures of products other than Kardex
 Reporting Waste
 Keep the export files up to date with their respective information.
 Do the Drawback
 Prepare shipping documents with L / C
 Entry of Fungaflor Import Permit into SIPTEL (when required)
 Booking request / reservation of ships to board on the agreed dates,
coordinating with the cargo agencies.

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 Coordinate with the logistics operator to manage the exit of the container
from the warehouse to our plant for subsequent loading.
 Management of the main documents such as the Commercial Invoice, P. List,
issuance of certificates of origin, bls, etc.
 Monitoring of exports from a new contract to the arrival at the destination of
the ship.
 Product / market research in coordination with the commercial area.
 Participate in the meeting program in matters related to LEGALITY, SECURITY
AND QUALITY.
 In case of absence, he assigns his responsibilities to the operations assistant.

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8. HEAD OF QUALITY ASSURANCE.

 He is responsible for training personnel in order to improve the efficiency
and productivity of the company.
 It is responsible for the validity and constant updating of the BRC Manual.
 Qualified individual in FSMA preventive controls.
 Manages supplier audits as part of the control and evaluation of the BRC
Management system, participating in their selection from the point of
view of safety, legality and quality.
 Responsible for representing the company in the first and third party
inspection audits.
 Responsible for coordinating the establishment's hygienic-sanitary
inspection, according to the established schedule.
 Implements and updates the BPM manual, Hygiene and Sanitation Plan
and HACCP Plan, BRC, ORGANIC CERTIFICATION.
 Responsible for designing, directing, controlling, and maintaining the
HACCP-BRC system.
 Monitors services to third parties (Calibration, microbiological analysis,
pest control, tank cleaning, among others)
 BRC internal auditor.
 Verify microbiological, physicochemical and organoleptic processes.
 Verify compliance with traceability to validate the procedure.
 Disseminate the company's policy regarding quality, legality, safety and
authenticity to customers.
 Verify and Validate the studies corresponding to:
 * PCC study.
 * Useful Life Study.
 * Validation Study of the Hygiene and Sanitation Plan.
 Participate in coordination meetings for the BRC Plan Review.
 Represent the general manager in cases of absence in matters related to
food safety, legality and quality.
 Qualified individual in preventive controls.
 Participate in the meeting program in matters related to LEGALITY,
SECURITY AND QUALITY.
 In her absence, she assigns the corresponding responsibilities to the
quality manager.

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9.- QUALITY HEAD

 It is responsible for monitoring personnel in hygiene and sanitation, Good
Manufacturing Practices (GMP) and safety according to manuals, plans,
procedures.
 Verify the quality during the production process, in the reception of raw
materials, supplies and packing-packing material, as well as the cleaning
conditions of the personnel, the production area and machines and / or
equipment.
 Participate in coordination meetings for the BRC Plan Review.
 Controls the execution of the operational, Cleaning and Disinfection
procedures established in the HACCP Plan.
 Oversees and keeps detailed records of the formats established in the
HACCP Plan. In relation to Good Manufacturing Practices (GMP) and
Operational Cleaning and Disinfection Procedures (SSOP).
 It is responsible for the execution of pest control programs.
 PCC monitoring
 Verify compliance with the procedures established in the HACCP Plan
during the production process.
 It is responsible for the records related to compliance with the criteria
established in this HACCP Plan.
 Report to the Head of Quality Assurance.
 Replace the head of quality assurance in case of absence.
 It is responsible for the execution of corrective actions that confer to the
quality area.
 In her absence, the quality analyst will support her duties
10.- QUALITY SUPERVISOR
 Perform verification of packaging materials, raw materials, products in

process and finished product.
 Carry out and report the physicochemical analysis of raw material and
finished product according to the technical data sheet.
 Carry out the sampling and inspection of packaging materials used during
the packaging, conditioning and packaging process of the finished product.

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 Perform sampling of products in process and finished product according

to defined procedures.
 Store counter samples from each batch produced, as well as raw materials
and packaging materials, properly and properly labeled.
 Perform Validation analysis as required by the Validations program.
 PCC monitoring
 Supervise the operating personnel, so that they comply with the
established plans, norms, procedures, instructions and quality policies.
 Other functions assigned by the head of area.
 Report to the Head of Quality.
 In her absence, the quality analyst will support her duties
11.- QUALITY ANALYST
 Carry out and report the physicochemical analysis of raw material and
finished product according to the technical data sheet.
 Carry out the sampling and inspection of packaging materials used during
the packaging, conditioning and packaging process of the finished product.
 Perform sampling of products in process and finished product according
to defined procedures.
 Store counter samples from each batch produced, as well as raw materials
and packaging materials, properly and properly labeled.
 Supervise the operating personnel, so that they comply with the
established plans, norms, procedures, instructions and quality policies.
 Perform verification of packaging materials, raw materials, products in
process and finished product.
 PCC monitoring, in the absence of the quality supervisor.
 Report to the Head of Quality.
 In his absence, the quality supervisor will support his duties.

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12. PLANT MANAGER - PRODUCTION

 Participate in coordination meetings to review and update the BRC
manual.
 He meets with the General Manager to schedule maintenance and
improvement activities for the establishment in the medium and long
term.
 He is responsible for the application of the actions established in the
present plan and in the prerequisites in all stages of production, from the
receipt of the raw material to the output of the final product.
 He is in charge of the training and qualification of the personnel under his
charge and of the assignment of the tasks derived from the development
and application of the present plan.
 It is responsible for the timely acquisition of the inputs or raw materials
necessary for the production of the company's products.
 Coordinates the availability of inputs and / or raw materials necessary to
meet the quality requirements of the products, and with the General
Manager, the provision of resources for this purpose.
 Plan improvements in infrastructure, machines, equipment for a better
redistribution of the process areas.
 He is responsible for the company's production units.
 He is responsible for supervising and communicating the feasibility of
performing preventive and corrective maintenance on machines and

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equipment, improvements and changes that are required in the process

line.
 He is responsible for the execution of corrective actions that confer to the
production area.
 Report to General Management.
 Responsible for evaluating nonconforming products and process
deviations.
 In her absence, she assigns the corresponding responsibilities to the
production assistant.
13.- PRODUCTION ASSISTANT

 Control of Merchandise inventories, anticipating the necessary stock
to supply the production.
 Verify that all raw materials, supplies, packaging and / or packaging
that enters the warehouse match what is in the packaging and / or
product packaging.
 It communicates with the provider in case of any eventuality.
 Ask the supplier for the necessary documentation to ensure the quality
of the requested products.
 Responsible for maintaining Good Storage Practices.
 Have all the products properly identified and with the established
separations.
 Reported to the Plant Manager.
 Represent the Plant Manager in cases of absence and vice versa.

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14.-SALES
 Communication and exchange of information with company clients.
 Reception and attention of complaints by clients.
 Coordination with the Operations, Quality and Production areas on the
details of shipments.
 Attendance at international fairs to promote the company
 Internal auditor for quality certifications
 Take the appropriate measures quickly and efficiently according to the
severity and frequency of the problems identified.
 Attendance at international fairs to promote the company
 Identify claims trends
 Carry out corrective actions with an analysis of deep causes to make
continuous improvements with the SAFETY, LEGALITY AND QUALITY of the
products.
 Communication and exchange of information with company clients.
 He is responsible for preparing sales plans and budgets, setting goals and
objectives, calculating demand, forecasting sales.
 He is responsible for the execution of corrective actions that confer to the
sales area.
 In his absence, the general manager will support his duties.
15.- MAINTENANCE
 Carry out preventive maintenance on all plant equipment.
 Promptly repair equipment that for various reasons may have alterations
in its operation.
 Guarantee the correct operation of all machinery and equipment.

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 In his absence, the process supervisor will support his functions.
2.1.2 SCOPE OF THE HACCP PLAN.
It is applied to the production of selected and packaged “QUINUA, KIWICHA,

CAÑIHUA AND CHIA” GRAINS from the company INTERAMSA
AGROINDUSTRIAL SAC, from the reception of raw materials, to the dispatch
of the finished product, controlling the hazards: Biological, Chemical, Physical
and allergens involved with the safety of the product.
2.2 PREREQUISITE PROGRAMS

INTERAMSA AGROINDUSTRIAL SAC has Manuals of Good Manufacturing
Practices and the Hygiene and Sanitation Plan, within which the prerequisite
programs are established according to the changes implemented in response
to the Covid-19 pandemic. The manuals are documented and included in the
development and reviews of the HACCP Plan.
2.3 Product Description and Intended Use
SPECIFIC DESCRIPTION OF THE PRODUCTS INVOLVED IN THE PLAN.
The proposed HACCP Plan applies to the following products:

 Grain quinoa (White, Red, Black and tricolor)
 Kiwicha grain
 Cañihua grain.
 Chia
The technical specifications of the products are shown below:

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TECHNICAL SPECIFICATIONS.
FINISHED PRODUCT: SELECTED GRAIN WHITE QUINOA.
NAME White Quinoa Washed, scarified, Selected, Cleaned and Bottled.

SCIENTIFIC NAME Chenopodium quinoa.
COMPOSITION 100% Quinoa, Selected and Classified Grains. (Organic or Conventional)
Color: Yellowish White, Characteristic.
Taste: Characteristic of the product.
Odor: Characteristic of the product.
Appearance: Clean and dry whole grain product.
% Humidity 12.5% max
pH > 6.5
Water activity <0.88
GRAIN QUALITY
Purity 99.97% Min.
Mesh size 14 (Average grain diameter: 1.4-
Retained Min. 75%
1.69)
% Whole Grains. 95% Min.
ORGANOLEPTIC % Broken Grains: 0.5% max
AND % Small Grain 1.5% max
PHYSICOCHEMICAL % Damaged grains: 2% max
CHARACTERISTICS. % Stained Grains: 3% max
% Immature Grains: 0.01% max
Source: Own, based on % Sprouted Grains 0.01% max
customer requirements. % Coated Beads (dress) 0.01% max
% Contrasting variety(red and black variety) 0.05% Max.
% Total impurities: 0.03% max
Straws 0.007% Max.
Earth (Lumps) 0.003% Max.
Organic material 0.01% Max.
Seeds 0.01% Max.
Rodent stool Absence / 1 kg.
Metallic material Absence / 1 kg.
Quartz> 0.5 mm (U / 1 Kg) Absence / 1 kg.
Small stones> 0.7 mm (U / 1 Kg). Absence / 1 kg.
Insects and / or Larvae (alive or dead,
Absence / 1 kg.
whole or parts).
Saponins (mg / 100g) Max. 0.04% (= 0.5 cm).
Total count of microorganisms. Max
MICROBIOLOGICAL Molds (cfu / g. Max.) 104
CHARACTERISTICS Yeasts (cfu / g. Max.) 104
E-Coli (ufc /g.max.) <10
Source: Own, based on
customer requirements.
Mesophilic aerobes (ufc /g.max.) 106
Coliforms (ufc /g.max.) 103
Salmonella sp. Negative in / 25 g.
CONSERVATION
Product with minimum humidity limits, which guarantees its conservation.
METHOD
 Laminated BOPP / PEBD bag 12 oz. (340g)
PACKAGING -
 Polypropylene bags (25 kg (50 Lb), 11.36 kg (25 Lb)
PRIMARY
 Low density polypropylene bag 1 Lb () 5 LB. (2.27kg) and 10 LB (4.54 kg)
SECONDARY
Corrugated cardboard.
CONTAINER
CONDITIONS OF Indoor, clean, dry and cool at room temperature (reference: 20ºC and 80% RH),
CONSERVATION away from allergens and free of infestation.

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DISTRIBUTION
Clean and sanitized transport.
METHOD
24 months from the date of production in our plant under the indicated conservation
TIME OF LIFE
conditions. If a mixture of two or more batches is used, the shortest life time applies.
MYCOTOXINS
REF. REGULATION (EC) No. 1881/2006 AFLATOXINS (B1):Max. twoµg / kg.
EU; Ref. Guidance For Industry And
FDA: Advisory Levels For
Deoxynivalenol (DON) in Finished Wheat
Products For Human Consumption And
Grains And Grain By Products Used For TOTAL AFLATOXINS:Max. 4µg / kg.
Animal Feed (FDA, 06/2010).
According to the requirements of each region or country, a specific pack will be

PESTICIDES assigned to carry out the analysis (see attached file corresponding to the MRLs.)
* free of pesticides in the case of Organic Quinoa and certified organic master.
ALLERGEN Does not contain allergens, ANNEX 4 (List of allergens according to Codex
STATEMENT Alimentarius, list of allergens according to the European community).
It will include the following information: Nutritional Value, Ingredients, Net Weight,
Production Date, Product Name, Lot Number, cooking instructions; It can also include
LABELING
other specifications by the client.
REQUIREMENTS
Non-allergen statement.
* According to the client's requirement and country of destination.
The product is transported at room temperature in vehicle units, containers that have
the following characteristics:
CONTROLS DURING
-Fully closed units to protect from rain and thus prevent the merchandise from losing
DISTRIBUTION AND
its initial characteristics.
MARKETING
-The units must be free of odors and debris that harm the quality of the product.
It requires previous cooking, it can be used as breakfast cereals, mixed with other
grains; in the milling industry. It is also used as a base in porridge, soup, tortillas,
main dishes, drinks, desserts, in the preparation of energy bars; likewise it can be
consumed in a germinated form with prior disinfection of the shoots. for its
nutritional value it is ideal in the diet of babies, students, athletes, convalescent
EXPECTED USE
people and the elderly.
Product that requires cooking before consumption.

Alternative use: quinoa grains can be roasted and with them produce quinoa coffee
or consume directly
NUTRITIONAL Energy (Kcal) 343 Phosphorus (mg) 242

Water (g) 11.50 Zinc (mg) 3.3
COMPOSITION (in
Proteins (g) 14 Iron (mg) 7.5
100 g of food).
Sugars (g / 100 g) 3.03 Retinol (mg) 0
Total fat (g) 7.85 Vitamin A (mg / Kg). <0.1
Total carbohydrates (g) 72.80 Vitamin D3 (mg / <0.1
Source: Peruvian Food
Composition Tables / National Kg).
Food and Nutrition Center Available carbohydrates (g) 68.90 Thiamine (mg) 0.48
National Institute of Fiber (g) 4.18 Riboflavin (mg) 0.03
Salud, Lima 2009. / Reportnr.
613199 (International TLR
Ash (g) 2.35 Niacin (mg) 1.4
Laboratories). Calcium (mg) 56 Vitamin C (mg) 0.5
Source: Own based on customer requirements.

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FINISHED PRODUCT: SELECTED GRAIN RED QUINOA.
NAME Red Quinoa, scarified, Polished, Selected, Cleaned and Packaged.

Color: Characteristic Red.
pH > 6.5
GRAIN QUALITY
Purity 99.97% Min.
Mesh size 14 (Average grain diameter:
Retained Min. 75%
1.4-1.69)
% Broken Grains: 0.5% max
ORGANOLEPTIC AND % Small Grain 1.5% max
CHARACTERISTICS.
% Stained Grains: 1% max
customer requirements. % Sprouted Grains 0.01% max
% Coated Beads (dress) 0.01% max
% Contrasting variety 0.5% max
Straws 0.007% Max.
Seeds 0.01% Max.
Insects and / or Larvae (alive or dead, Absence / 1 kg.
whole or parts).
E-Coli (ufc /g.max.) <10
customer requirements.
Mesophilic aerobes (ufc /g.max.) 106
CONSERVATION
METHOD
 Polypropylene bags (25 kg (50 Lb), 11.36 kg (25 Lb)
PACKAGING - PRIMARY
 Low density polypropylene bag 1 Lb () 5 LB. (2.27kg) and 10 LB (4.54
kg)
SECONDARY
CONTAINER
DISTRIBUTION METHOD Clean and sanitized transport.

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24 months from the date of production in our plant under the indicated
TIME OF LIFE conservation conditions. If a mixture of two or more batches is used, the shortest
life time applies.
MYCOTOXINS
REF. REGULATION (EC) No. 1881/2006 EU; AFLATOXINS (B1):Max. twoµg / kg.
Ref. Guidance For Industry And FDA: Advisory
Levels For Deoxynivalenol (DON) in Finished
Wheat Products For Human Consumption And
Grains And Grain By Products Used For Animal TOTAL AFLATOXINS:Max. 4µg / kg.
Feed (FDA, 06/2010).

Does not contain allergens, ANNEX 4 (List of allergens according to Codex
ALLERGEN STATEMENT Alimentarius, list of allergens according to the European community).
Production Date, Product Name, Lot Number; It can also include other
LABELING
specifications by the client.
REQUIREMENTS
The product is transported in vehicle units, containers that have the following
CONTROLS DURING characteristics:
DISTRIBUTION AND -Fully closed units to protect from rain and thus prevent the merchandise from
MARKETING losing its initial characteristics.
EXPECTED USE

or consume directly
Energy (Kcal) 343 Phosphorus (mg) 242
NUTRITIONAL
COMPOSITION (in 100
g of food). Total fat (g) Vitamin A (mg / Kg).
7.85 <0.1
Source: Peruvian Food Composition
Kg).
Tables / National Food and Nutrition Available carbohydrates (g) 68.90 Thiamine (mg) 0.48
Center National Institute of
Salud, Lima 2009. / Report nr. 613199
Fiber (g) 4.18 Riboflavin (mg) 0.03
(TLR international Laboratories). Ash (g) 2.35 Niacin (mg) 1.4
Calcium (mg) 56 Vitamin C (mg) 0.5

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FINISHED PRODUCT: SELECTED GRAIN BLACK QUINOA.
NAME Scarified, Polished, Selected, Cleaned and Packaged Black Quinoa.

Color: Characteristic Black.
pH > 6.5
GRAIN QUALITY
Purity 99.97% Min.
Mesh size 16 (Average grain diameter:
Retained Min. 85%
1.18-1.4)
% Broken Grains: 0.5% max
ORGANOLEPTIC AND % Small Grain 1.5% max
CHARACTERISTICS % Stained Grains: 1% max
customer requirements. % Sprouted Grains 0.01% max
% Contrasting variety 0.5% max
Straws 0.007% Max.
Seeds 0.01% Max.
Insects and / or Larvae (alive or dead, Absence / 1 kg.
whole or parts).
Source: Own, based on customer E-Coli (ufc /g.max.) <10
requirements. Mesophilic aerobes (ufc /g.max.) 106
CONSERVATION
METHOD
PACKAGING - PRIMARY  Polypropylene bags (25 kg (50 Lb), 11.36 kg (25 Lb)
 Low density polypropylene bag 1 Lb () 5 LB. (2.27kg) and 10 LB (4.54 kg)
SECONDARY
CONTAINER

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TIME OF LIFE conditions. If a mixture of two or more batches is used, the shortest life time
applies.
MYCOTOXINS AFLATOXINS (B1):Max. twoµg / kg.
REF. REGULATION (EC) No. 1881/2006 EU;
Ref. Guidance For Industry And FDA: Advisory
Levels For Deoxynivalenol (DON) in Finished
Wheat Products For Human Consumption And
Grains And Grain By Products Used For Animal TOTAL AFLATOXINS:Max. 4µg / kg.
Feed (FDA, 06/2010).

ALLERGEN STATEMENT
Alimentarius, list of allergens according to the European community).
Production Date, Product Name, Lot Number; It can also include other specifications
LABELING
by the client.
REQUIREMENTS
CONTROLS DURING characteristics:
DISTRIBUTION AND -Fully closed units to protect from rain and thus prevent the merchandise from losing
MARKETING its initial characteristics.
EXPECTED USE

or consume directly

COMPOSITION (in 100
g of food).
Source: Peruvian Food
Composition Tables / National Food Kg).
and Nutrition Center National Available carbohydrates (g) 68.90 Thiamine (mg) 0.48
Institute of Fiber (g) 4.18 Riboflavin (mg) 0.03
Salud, Lima 2009. / Reportnr.
613199 (TLR international
Laboratories). Calcium (mg) 56 Vitamin C (mg) 0.5

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FINISHED PRODUCT: AMARANTH GRAIN SELECTED
NAME Scarified Kiwicha, Selected, Cleaned and Bottled.

SCIENTIFIC NAME Amaranthus Caudathus
COMPOSITION 100% Kiwicha, Selected and Classified Grains. (Organic or Conventional)
Color: Yellowish white.
Taste Characteristic of the product.
% Humidity: 12.5% max
pH > 6.3
Grain quality
ORGANOLEPTIC AND Purity 99.95% Min.
PHYSICOCHEMICAL Mesh 20 particle size (Average grain
Minimum Retained: 95%
CHARACTERISTICS. diameter: 0.85-1.5).
% Whole Grains: ≥ 97%
% Damaged grains (by heat and
3% max
fungi):
% Grains Vanos: 0.01% max
% Sprouted Grains 0.01% max
% Contrasting Grain 0.3% max
Source: Own, based on % Total impurities 0.045% max
customer requirements. % light impurities (25 mesh) 0.005% max.
Seeds 0.015% Max.
Earth (Lumps). 0.01% Max.
Stool (rodent and insects) Absence
Metallic material Absence
Quartz> 0.5 mm (U / 250 g) Absence
Small stones> 0.5 mm (U / 250 g). Absence / 250 g
Absence / 250 g
whole or parts).
Total count of microorganisms Max.
MICROBIOLOGICAL
CHARACTERISTICS Molds 104
Yeasts (cfu / g. Max.) 104
Source: Own, based on customer E-Coli (ufc /g.max.) <10
requirements. Mesophilic aerobes (ufc /g.max.) 10⁶
CONSERVATION METHOD Product with minimum humidity limits, which guarantees its conservation.
 Low density polypropylene bag 5 LB. (2.27kg) 12 oz. BOPP / LDPE
Laminated Bag (340g)
PACKAGING - PRIMARY  Polypropylene bags (25 kg (50 Lb), 11.36 kg (25 Lb)
 Low density polypropylene bag 1 Lb () 5 LB. (2.27kg) and 10 LB (4.54
kg)
SECONDARY CONTAINER Corrugated cardboard.
CONDITIONS OF Indoor, clean, dry and cool at room temperature (reference: 20ºC and 80%
CONSERVATION RH), away from allergens and free of infestation.
TIME OF LIFE conservation conditions. If a mixture of two or more batches is used, the
shortest life time applies.
MYCOTOXINS AFLATOXINS (B1):Max. twoµg / kg.

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REF. REGULATION (EC) No. 1881/2006 EU; Ref. Guidance

For Industry And FDA: Advisory Levels For Deoxynivalenol
(DON) in Finished Wheat Products For Human Consumption
And Grains And Grain By Products Used For Animal Feed
TOTAL AFLATOXINS:Max. 4µg / kg.
(FDA, 06/2010).
According to the requirements of each region or country, a specific pack will

PESTICIDES be assigned to carry out the analysis (see attached file corresponding to the
MRLs.)
ALLERGEN STATEMENT
Alimentarius, list of allergens according to the European community).
It will include the following information: Nutritional Value, Ingredients, Net
Weight, Production Date, Product Name, Lot Number; It can also include
other specifications by the client.
LABELING REQUIREMENTS Non-allergen statement.
characteristics:
CONTROLS DURING -Fully closed units to protect from rain and thus prevent the merchandise
DISTRIBUTION AND from losing its initial characteristics.
MARKETING -The units must be free of odors and debris that harm the quality of the
product.
It requires previous cooking, it can be used as breakfast cereals, mixed with

other grains; in the milling industry. It is also used as a base in porridge,
soup, tortillas, main dishes, drinks, desserts, in the preparation of energy
bars; for its nutritional value it is ideal in the diet of babies, students, athletes,
EXPECTED USE
convalescent people and the elderly.
Alternative use: Kiwicha beans can be roasted and with them produce Toasted
Kiwicha flour. consume directly

NUTRITIONAL Water (g) 9.20 Zinc (mg) 2.68
COMPOSITION (in 100 g of Proteins (g) 14.50 Iron (mg) 7.32
food) Sugars (g / 100 g) 3.03 Retinol (mg) 0
Source: Peruvian Food Composition Tables / Total fat (g) 8.11 Vitamin A (mg / Kg). <0.1
National Food and Nutrition Center, National
Institute of Health, Lima 2009./ Reportnr. 654335
(TLR international Laboratories). Kg).
Available carbohydrates (g) 70.70 Thiamine (mg) 0.09
Fiber (g) 4.07 Riboflavin (mg) 0.18

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FINISHED PRODUCT: SELECTED GRAIN KAÑIHUA
NAME Kañihua scarified, Selected, Cleaned and Packaged.

SCIENTIFIC NAME Chenopodium pallidicaule
100% Cañihua, Selected and Classified Grains. (Organic or
COMPOSITION
Conventional)
Color: Brown / Gray
Taste Characteristic of the
product.
Odor: Characteristic of the
product.
Appearance: Clean and dry whole
grain product.
% Humidity: 12.5% max
pH > 6. 96
Grain quality
Purity 99.95% Min.
Mesh 20 grain size (Average grain Minimum Retained:
diameter: 0.850-1.5). 95%
% Whole Grains: ≥ 97%
ORGANOLEPTIC AND % Damaged grains: 3 % max
PHYSICOCHEMICAL % Grains Vanos: 0.01% max
CHARACTERISTICS. % Stained Grains: 1% max
Source: Own, based on customer % Sprouted Grains 0.01% max
requirements. % Coated Beads (dress) 0.01% max
% Contrasting Grain 0. 3 % max.
% Total impurities 0.0 4 5% max
% light impurities 0.0 0 5% max
Seeds 0.015% Max.
Earth (Lumps). 0.01% Max.
Stool (rodent and insects) Absence / 250 g
Quartz> 0.5 mm (U / 250 g) Absence / 250 g
Small stones> 0.5 mm (U / 250 g). Absence / 250 g
Absence
whole or parts).
MICROBIOLOGICAL Molds ( cfu / g. Max.) 10 4
CHARACTERISTICS Yeasts (cfu / g. Max.) 10 3
E-Coli (ufc /g.max.) 10
Source: Own, based on customer requirements . Mesophilic aerobes (ufc /g.max.) 10 5
Salmonella Negative in / 25 g.
Product with minimum humidity limits, which guarantees its
CONSERVATION METHOD
conservation.
5 LB low density polypropylene bag. (2.27kg) 12 oz. BOPP /
LDPE Laminated Bag (340g)
PACKAGING - PRIMARY Polypropylene bags (25 kg (50 Lb), 11.36 kg (25 Lb)
Low density polypropylene bag 1 Lb () 5 LB. (2.27kg) and 10 LB
(4.54 kg)
Indoor , clean, dry and cool at room temperature (reference: 20ºC
CONDITIONS OF CONSERVATION and 80% RH%), away from allergens and free of infestation.

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TIME OF LIFE conservation conditions. If a mixture of two or more batches is used,
the shortest life time applies.
Does not contain allergens, ANNEX 4 (List of allergens according to
Codex Alimentarius, list of allergens according to the European
ALLERGEN STATEMENT
community).
It will include the following information: Nutritional Value, Ingredients,

Net Weight, Production Date, Product Name, Lot Number; It can also
include other specifications by the client.
LABELING REQUIREMENTS Non-allergen statement.
The product is transported in vehicle units , containers that have the
following characteristics:
-Fully closed units to protect from rain and thus prevent the
CONTROLS DURING DISTRIBUTION merchandise from losing its initial characteristics.
AND MARKETING -The units must be free of odors and debris that harm the quality of
the product.
It requires previous cooking, it can be used as breakfast cereals,

mixed with other grains; in the milling industry. It is also used as a
base in porridge, soup, tortillas, main dishes, drinks, desserts, in the
preparation of energy bars; for its nutritional value it is ideal in the diet
EXPECTED USE
of babies, students, athletes, convalescent people and the elderly.
Alternative use: cañihua beans can be roasted and with them roasted
Cañihua flour can be produced. Consume directly

Water (g) 12.2 Zinc (mg) 0
Proteins (g) 17.30 Iron (mg) fifteen
NUTRITIONAL COMPOSITION (in Total fat (g) 9.33 Vitamin A (mg / Kg). <0.1
100 g of food) Total carbohydrates (g) 70.50 Vitamin D3 (mg / Kg). <0.1
Available 65.30 Thiamine (mg) 0.57
Source: Peruvian Food Composition Tables / National Food
and Nutrition Center, National Institute of Health, Lima
carbohydrates (g)
2009. Reportnr. 6543336 (TLR International Laboratories). Fiber (g) 5.17 Riboflavin (mg) 0.75

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FINISHED PRODUCT: CHIA SELECTED .
NAME Scarified, Selected, Cleaned and Bottled Chia.

SCIENTIFIC NAME Salvia Hispánica L.
COMPOSITION 100% Chía selected and Classified (Organic or Conventional)
Color: Dark gray
Characteristic of the
Taste
product.
Characteristic of the
Odor:
product.
Clean and dry whole
Appearance:
grain product.
% Humidity: 10% max
pH > 7.55
ORGANOLEPTIC AND
PHYSICOCHEMICAL
GRAIN QUALITY
CHARACTERISTICS.
Purity 99, 85 % Min.
Mesh 20 particle size (Average grain Minimum Retained:
Source: Own, based on customer diameter: 0.85-1.5). 97%
requirements . % Whole Grains: ≥ 9 9 % max.
% Damaged grains: 0.5% max
% Sprouted Grains : 0.01% max
% Grains without Integument 0.05% max.
% Vanilla Grains 0.01% max
% Lumps (Agglomerations) : 0.01% max
% Total Impurities 0.1 5 % Max.
Strange Seeds 0. 1 % Max.
Allergen Seeds 0.002% Max.
Straws 0.0 2 % Max.
Earth (Lumps). 0.00 3 % Max.
Organic material 0.0 2 % Max.
Charcoal 0.005% Max.
Rodent stool Absence
Quartz> 0.5 mm (U / 250 g) Absence
Small stones> 0.5 mm (U / 250 g). Absence .
Absence
whole or parts).
MICROBIOLOGICAL Molds (cfu / g. Max.) 10 4
CHARACTERISTICS
Yeasts (cfu / g. Max.) 10 3
Source: Own, based on customer requirements.
E-Coli (ufc /g.max.) 10
Mesophilic aerobes (ufc /g.max.) 10 5
Salmonella Negative in / 25 g.
CONSERVATION METHOD Product with minimum humidity limits, which guarantees its
conservation.
PACKAGING - PRIMARY 5 LB low density polypropylene bag. (2.27kg) 12 oz. BOPP /
LDPE Laminated Bag (340g)
Polypropylene bags (25 kg (50 Lb), 11.36 kg (25 Lb)
Low density polypropylene bag 1 Lb, 5 LB. (2.27kg) and 10 LB
(4.54 kg)
CONDITIONS OF CONSERVATION Indoor , clean, dry and cool at room temperature (reference: 20ºC
and 80% RH%), away from allergens and free of infestation.

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24 months from the date of production in our plant under the

TIME OF LIFE indicated conservation conditions. If a mixture of two or more
batches is used, the shortest life time applies.
Does not contain allergens, ANNEX 4 (List of allergens according to
Codex Alimentarius, list of allergens according to
ALLERGEN STATEMENT
the European community ) .
It will include the following information: Nutritional Value,

LABELING REQUIREMENTS Ingredients, Net Weight, Production Date, Product Name, Lot
Number; It can also include other specifications by the client.
The product is transported in vehicle units , containers that have the
CONTROLS DURING DISTRIBUTION following characteristics:
AND MARKETING -Fully closed units to protect from rain and thus prevent the
merchandise from losing its initial characteristics.
-The units must be free of odors and debris that harm the quality of
the product.
LA CHÍA is aimed at the general public and is consumed directly,

you can add juices, yogurts, salads, ice cream, etc. Due to
its high fiber value, it is ideal for people with digestive problems in
EXPECTED USE the intestinal transit and glucose degradation .
Alternative use:
- For oil or flour.
- Chia beans can be roasted and with them flour produced Chia
toast
- It is used as a clarifier, thickener in the food industry .
NUTRITIONAL COMPOSITION (in Energy (Kcal) 343 Phosphorus 1067

100 g of food) (mg)
Report. 613208 (TLR international Proteins (g) 22.90 Iron (mg) 1 6.4
Laboratories). Sugars (g / 100 g) 0 Retinol (mg) 0
Total fat (g) 37.20 Vitamin A <0.1
(mg / Kg).
Total 35.20 Vitamin D3 <0.1
carbohydrates (g) (mg / Kg).
Available 9.00 Thiamine 0. 18
carbohydrates (g) (mg)
Fiber (g) 29.39 Riboflavin 0.75
(mg)
Calcium (mg) 714 Vitamin 1.3
C (mg)

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FINISHED PRODUCT: SELECTED QUINOA TRICOLOR IN GRAIN .
NAME Washed, scarified, selected, cleaned and packaged Tricolor Quinoa .

Color: Black, red and white grains .
pH > 6.5
GRAIN QUALITY
Purity 99.9 7 % Min.
Mesh size 14 (Average grain diameter: 1.4-
Retained Min. 75%
1.69)
% Whole Grains. 9 5 % Min.
% Broken Grains: 1.5 % max
% Small Grain 2 % max
ORGANOLEPTIC % Damaged grains: 3.5 % max
AND % Stained Grains : 3% max
PHYSICOCHEMICAL % Immature Grains: 0.01% max
CHARACTERISTICS. % Sprouted Grains 0.01% max
Source: Own, based on % Coated Beads (dress) 0.01% max
customer requirements. White Quinoa 50% -90% *
% Of variety mix Red Quinoa 25% -10% *
Black quinoa 25% -10% *
* Data may vary according to customer acceptance
% Total impurities: 0.0 5 % max
Straws 0.007% Max.
Organic material 0.0 2 % Max.
Seeds 0.0 2 % Max.
Quartz > 0.5 mm (U / 1 Kg) Absence / 1 kg.
Small stones > 0.7 mm (U / 1 Kg). Absence / 1 kg.
Insects and / or Larvae ( alive or
Absence / 1 kg.
dead, whole or part s ).
MICROBIOLOGICAL Molds (cfu / g. Max.) 10 4
CHARACTERISTICS Yeasts (cfu / g. Max.) 10 4
E-Coli (ufc /g.max.) < 10
customer requirements . Mesophilic aerobes (ufc /g.max.) 10 6
Coliforms (ufc /g.max.) 10 3
CONSERVATION
METHOD
12 oz. BOPP / LDPE laminated bag (340g)
PACKAGING -
Polypropylene bags (25 kg (50 Lb) , 11.36 kg (25 Lb )
PRIMARY
Low density polypropylene bag 1 Lb () 5 LB. (2.27kg) and 10 LB (4.54 kg)

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SECONDARY
CONTAINER
DISTRIBUTION
Clean and sanitized transport.
METHOD
TIME OF LIFE conditions. If a mixture of two or more batches is used, the shortest life time
applies.
MYCOTOXINS
REF. REGULATION (EC) No. 1881/2006 AFLATOXINS (B1): Max. 2 μ g / kg.
EU; Ref. Guidance For Industry And
FDA: Advisory Levels For
Deoxynivalenol (DON) in Finished Wheat
Products For Human Consumption And
Grains And Grain By Products Used For TOTAL AFLATOXINS: Max. 4 μ g / kg.
Animal Feed (FDA, 06/2010).

ALLERGEN Does not contain allergens, ANNEX 4 (List of allergens according to Codex
STATEMENT Alimentarius, list of allergens according to the European community).
Production Date, Product Name, Lot Number , cooking instructions; It can also
LABELING
include other specifications by the client.
REQUIREMENTS
The product is transported at room temperature in vehicle units, containers that have
the following characteristics:
CONTROLS DURING
-Fully closed units to protect from rain and thus prevent the merchandise from losing
DISTRIBUTION AND
its initial characteristics.
MARKETING
EXPECTED USE

or consume directly

COMPOSITION (in Water (g) 11.50 Zinc (mg) 3.3
100 g of food). Proteins (g) 14 Iron (mg) 7.5
Source: Peruvian Food Total carbohydrates (g) 72.80 Vitamin D3 (mg / <0.1
Composition Tables / National Kg).
Food and Nutrition Center Available carbohydrates (g) Thiamine (mg)
National Institute of
68.90 0.48
Salud, Lima 2009. Fiber (g) 4.18 Riboflavin (mg) 0.03
/ Reportnr. 613199 Ash (g) 2.35 Niacin (mg) 1.4
(International TLR
Laboratories).
Source: Own based on customer requirements

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2.4 FLOW GRAPH OF THE GRAIN PRODUCTION PROCESS: "QUINOA: WHITE, RED,
BLACK, QUINOA TRICOLOR, KIWICHA, CAÑIHUA AND CHIA" ORGANIC OR
CONVENTIONAL LINES 1 AND 2

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ANDEAN GRAINS "QUINUA (WHITE, RED, BLACK

AND TRICOLOR), KIWICHA, CAÑIHUA AND CHIA".
Receiving MP Reception packaging

Humidity: 12.5% materials
T ° <34 ° C Stored No. 1

Max HR. 85%
Stored No. 1*
Time = max. 20 days
Encoded
Fumigated **
Sieving * Polvillo, Straws.

T
O
Despedrado Stones, quartz
Polvillo,
Gravimetric classification Menudo and
* broken
grains.
Optical selected * Contrasting

grains
Metal particles
Metal detection (Ferrous, Non-
Ferrous and
PCC stainless).
Only applies to
Line 2
It Is Finished? YE
S
DO
Bagging and Packing
T ° <34 ° C NO
Stored No. 2 Weighing And Weighing
HRMax.85% T
Time = max. 15 days
T ° <34 ° C embedded
HR Max .85% stored 3
Time = max. 20 days
T
* Industrial Magnets (Power: 10000 Gauss ) O Office
stored 3
Exception ---- fumigated only organic produce.

Office
SELECTED ÓPTICO except for products (Chia and Quinoa Tricolor).
 If the product is organic is not fumigated to ensure its organic status.

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2.5 Verification of Flow Diagram

The HACCP team has compared the flow diagram with the manufacturing operations
in all its stages and moments, making the inspection during the production process
stage by stage and providing conformity to the process flow. The HACCP
team records its signatures:

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DESCRIPTION OF THE STAGES OF

THE PRODUCTIVE
PROCESS: GRAINS " QUINUA,
KIWICHA, CAÑIHUA AND CHÍA ."

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2.4.1 DESCRIPTION OF THE STAGES OF THE PRODUCTIVE PROCESS: GRAINS

“QUINUA ( WHITE, RED, BLACK, TRICOLOR). KIWICHA, CAÑIHUA AND CHIA ”.
1.- RECEPTION OF RAW MATERIAL AND PACKAGING AND PACKAGING MATERIALS .

Reception begins with compliance with PR-05: Reception and Storage of Raw
Materials and Packaging Materials - Packaging ; in which it is mentioned that he
unloads the bags with raw material, where the docker selects the bag of raw material
to be unloaded, observing that it has no breaks, and transfers the bag to another
docker who receives it and accommodates them in the scale, repeat the operation
until completing 3000 -3500 Kg. (each bag contains 50 Kg.) until the batch received is
finished (between 11 and 30 tons).
During reception, the Quality Control Supervisor samples 100 % to determine the
quality of the batch. For this sampling, a stainless steel pen previously disinfected
with alcohol is used, which is inserted into each bag, extracting an approximate
amount of 10 to 20 g. per bag, collected from a source. This action is repeated for all
the bags, withdrawing a representative sample from the entire batch in order to
analyze it.
From the sample received in the tray, 2 500 g composites are taken . Each of them
will serve as a counter-sample for the company INTERAMSA AGROINDUSTRIAL SAC,
and the other is sent to an accredited laboratory for Physical, Chemical,
Microbiological and Multiresidual analysis - Sweep of pesticides.
Packaging materials must be verified for completeness, quantity, delamination,
labeling.
There will be a Control of the Transportation Units for Receiving Raw Material and
Packaging and Packaging Materials (FR-15), Control for Receiving Raw Material (FR-
07-01) Receiving Packaging and Packaging Material. (FR-07-02).
The first material is obtained from suppliers (gatherers) of the provinces of Ayacucho
and Puno mainly; These are evaluated according to our program PG-08: Evaluation,
selection, approval and control of suppliers, with the check list FR-47: Supplier audit,
they will go to List -LI-04: List of approved suppliers).
Interamsa Agroindustrial SAC, annually performs audits and training of its suppliers
in topics such as: BPA, BPM, HACCP and / or according to their needs. The guides
delivered to the supplier are validated by the quality assurance department.
** In the case of Organic Raw Material , before the download of Raw Material in our
facilities, the Transaction certificate will be required from the supplier in Physical and
/ or Virtual.
2 STORAGE N ° 1
The compliant bags with raw material that are located in rumas on stretchers are
transferred with the packs to their corresponding area, until they receive the results
of the tests carried out in an accredited laboratory.

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The storage conditions of the raw material are:

- Storage temperature <34 ° C
- Relative humidity ≤85%
- Storage time = max. 15 days.
The storage of compliant and non-compliant packaging and packaging materials is
handled according to procedure PR-05: Reception and Storage of Raw Materials and
Packaging Materials - Packaging,
PR-02: Control Procedure for Non-Conforming Products.
The storage of packaging materials (polypropylene bags, kraft paper, dehumidifiers,
corrugated cardboard, coils, among others: they are also checked, conditioned and
stored on stretchers covered with streech film in the area intended for it.
2.1 FUMIGATED
If the product is conventional, this will be fumigated as is in waiting for the results
of tests.
** If the product is organic, this will not be fumigated to guarantee its organic status.
3.-SKIPPING
The bags of raw material are poured one by one into the entrance hopper of the
sieve, eliminating straws, dust and segregating by size, thanks to the meshes placed
that are placed sequentially according to the type of product to be processed:
QUINUA, KIWICHA CAÑIHUA AND CHIA.
The product that comes out of the shaking process is the dust-free grain, straw and
uniformly sized grains.
During the shaking, the FR-25 format: Production Control - ZARANDEADO-
DESPEDRADO Y GRAVIMETRICA, and the FR-33 format: PRODUCTION CONTROL -
OPTICAL SELECTION, PACKAGING are applied.
The product that remains in the sleeves of the screen is reprocessed as many times
as necessary, and what does not go through a reprocessing (rejection), is considered
as a depleted product (Discard).
* In the case of Organic product, a purge is carried out throughout the process line
with the product to be processed, with an amount of 50 Kg.
This product becomes a conventional product.
4.- DESPEDRADO
The despedradora separates the pebbles that the raw material may have, this is done
based on vibration and air. As a product, a stone-free grain is obtained within the
technical specifications of the product.
All of this is recorded in the FR-25 format: FR-25: Production Control: Zaranda Line -
Stoneless and Gravimetric.
5.- GRAVIMETRIC CLASSIFICATION

This stage is designed for the selection of smaller grain sizes . This stage works under
the principle of selection of particles by specific weight, as a result, smaller and larger

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grains are obtained, which are called waste products, which are sold, and products in
process, which are collected in bags of polypropylene, respectively.
All this is recorded in the FR-25 format: Production Control - ZARANDEADO,
DESPEDRADO Y GRAVÍMETRICA.
6.- SELECTED OR OPTICAL

The Optical Selector aims to separate the grains by color. After the product has been
screened / stripped / gravimetric classified, the parameters of the Optical Selector
are calibrated to leave the finished product according to the technical specification
per product of INTERAMSA AGROINDUSTRIAL SAC. It is fed to the optical selector and
its output is checked and recorded in the production format FR-33: Production
Control: Optical Selection-Packaging.
As a product of this stage, a clean grain is obtained, homogeneous in terms of color
and with uniform characteristics.
The discard obtained (particles, grains of unacceptable color, etc.) is separated for
subsequent reprocessing or elimination according to the procedure. PR -02: Control
Procedure for Non-Conforming Products.
7.- METAL DETECTION
The metal detector aims to separate unwanted metal particles (Ferrous, Non-
Ferrous, Stainless).
The final product is received in polypropylene bags, the waste obtained (Grains With
Metallic Particles, etc.), is separated for disposal according to PR-02: Non-Conforming
Product Control Procedure.
8.- STORAGE N ° 2
The Zarandeado / Despedrado / Classified Gravimetric product and passed by Optical
Selection is collected in blue polypropylene bags as a product in transit and is stored
under the following parameters:
- Storage temperature <34 ° C
- Relative humidity ≤85%
- Storage time = max. 15 days.
9.-SCRAPPING / SPLITTING / GRAVIMETRIC CLASSIFICATION / OPTICAL SELECTION / METAL

DETECTOR
The product bagged in blue polypropylene bags goes back to the shaking, stripping,
Gravimetric Classification, Optical Selection and Metal Detector process, in order to
ensure that there is no trace of impurities in the final product.

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10.- BAGGING / WEIGHING

The product that comes out of the product shaking / stripping / Gravimetric Sorting,
Optical Selected AND metal detector stage is bagged in polypropylene bags,
according to the customer's specifications or the need of the stock. The bags with
product are weighed on an electronic digital scale and are cooked with a manual
portable cooker before being transferred to the finished product warehouse.
During packaging, the finished product is sampled to define final values for
impurities,% humidity, and particle size. A metallic scoop, previously disinfected, is
used for sampling and the samples taken are placed on a tray for analysis and thus ,
release lot FR-31: Lot Release.
11.- PACKAGING / WEIGHING

The product leaving the product shaking / stripping / gravimetric sorting ,
optical picking and metal detector stage is packed in BOPP / LDPE laminated bag in
small presentations according to customer specification or stock need. The
bags with product are weighed in the same packaging machine
by volume, to be later sealed with the clamps of the packaging machine.
Before being transferred to the finished product warehouse, during packaging, the
finished product is sampled to supervise the appropriate weight, correct sealing and
thus, release batch FR-31: Lot Release.
12 .- BOXED
The product that comes out of the packaging / weighing stage is boxed according to
customer specifications.
Before being transferred to the finished product warehouse, during the boxing, the
boxed finished product is sampled to supervise the correct coding of boxes according
to the product, batch and production date and thus, release batch FR-31: Release of
Lot.
13.- STORAGE N ° 3.
The final product, already packaged (small presentations) or bagged (bags), is
immediately transferred to the finished product warehouse, placing its label with its
respective identification on the finished product store.
** In the case of Organic product , it will be stored in the corresponding
place - ORGANIC FINISHED PRODUCT WAREHOUSE .
14.-CODED
The boxes must be coded according to the client's specifications with an adequate
ink coder for this activity, passing the packaging and / or empty containers through
the inkjet device which will inject the following information: batch and date of
production .

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15.- OFFICE.
The batch of the final product is loaded into the container in which it will be
transported to its final destination. The internal lining will be carried out as follows:
For Quinua: the person responsible for loading places the dehumidifiers and proceeds
to place them, these are approximately 8 and 16 for a container of 20 and 40 feet,
respectively; Then cover the entire floor with corrugated cardboard, as well as all the
walls are lined with kraft paper, avoiding direct contact of the product with the door.
For kiwicha, Cañihua and Chía : the person in charge of the load is responsible for
covering the entire floor of the container with corrugated cardboard, all the walls are
lined with kraft paper, at the top and on the door corrugated cardboard is placed to
seal the product and avoid direct contact with the door.
The loaded container is sealed and recorded in the FR-32 format: Finished Product
Delivery Control. The container with the format FR-16: Control of Transport Units of
Finished Product is reviewed .

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2.5.2 Verification in situ flow chart for the Andean grain "quinoa, amaranth, cañihua and Chia".
No. PROCESS STAGE THREADS PHYSICAL AND EQUIPMENT PARAMETERS OF CONTROL INCOME PRODUCTS AND
INVOLVED INVOLVED AREAS PACKAGING (MATERIALS)
1 RECEPTION OF Verification of the Visual / reception area. FR -15: Control Units transport of
RAW AND hygienic conditions raw materials and packaging
PACKAGING of the vehicle, plant materials and packaging.
MATERIALS. personnel and FR-14 Inspection and personnel
stowage. hygiene. GRAINS "quinoa, amaranth,
Heavy Balance / reception area FR-07-01: Control Raw Material cañihua And CHÍA"
Reception. polypropylene bags, paper
Sampling: Stainless steel pen, balance, FR-07-01: Control Raw Material bags, kraft paper,
Preparation meshes (different numbers of Reception. dehumidifiers, corrugated
counter - sample light) stainless steel bucket, cardboard, plastic film,
particle size illuminated magnifying glass, labels, die-cut boxes.
determination metal source.
moisture and
impurities in the
sample.

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Sample shipment
to an accredited ---------------------- According to the accredited
laboratory. laboratory.
2 STORAGE No. 01 IN-07: Storage and Lifts Manual, Stretcher, FR-22: Record control Stock GRAINS "quinoa, amaranth,
product rotation. polyethylene plastic storage area (Kardex). cañihua AND CHIA"
of raw material / material store. polypropylene bags, kraft
* Fumigated, applies * Compliance paper, dehumidifiers,
only to conventional procedure fumigated
corrugated cardboard,
product. PR-25
plastic film, labels, die cut
boxes
3 ZARANDEADO / Control: Zaranda / Zaranda, stoner, Sorter
DESPEDRADO / stoner / Sorter Gravimetric, Mallas / production
FR-34: Control Daily Cleaning
CLASSIFIED Gravimetric. area. Equipment Machinery and
GRAVIMETRIC Others.
Product Control metal source, Ladle stainless / FR-07-01: Control Raw Material
steel production area. Reception. Quinoa, amaranth, Cañihua
Bagging, sewing, Zaranda sleeves and stoner, FR-25: Production Control - and Chia (Feedstock).
heavy and labeling threads, portable cookers, Zarandeado, Despedrado
of Segregated indelible / Production area gravimetric.
product. down.

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Bagging, Sewn, Polypropylene bags, threads, FR-25: Production Control -

heavy and Product indelible marker, portable Zarandeado, DESPEDRADO
Labeling discard. cookers, scales, labels / gravimetric.
production area.
4 SELECTED Optical selector Optical selector / production FR-34: Control Daily Cleaning Quinoa, amaranth and
ÓPTICO control. area Equipment Machinery and Cañihua with selection for
Others. Zaranda / stoner / Sorter
Product control metal source, Ladle stainless / FR-33: Production Control: Gravimetric.
optical selection. steel production area. Optical Selection - Bagging.
5 METAL Control with metal Metal detector / production area

FR-34: Control Daily Cleaning
DETECTION detector Equipment Machinery and Quinoa, amaranth and
Others. Cañihua with selection for
Bagging, labeling Polypropylene bags, Threads, FR-29: PCC control 1: metal Zaranda / stoner / Sorter
and product sewn Portable cookers, Balance, Signs, detection. Optical Selector.
with optical production area.
selection and metal
detection.
Bagging, labeling Polypropylene bags / production FR-44: No Raw Material
and sewing of area. Compliance, packaging materials
secreted product. and packaging.

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6 STORAGE No. 2 Transferred the Stretchers, estockas, store in Quinoa, amaranth, Cañihua
product selection process. and Chia with selection
FR-38: Environmental Control
Zaranda / destoner zaranda / stoner / Sorter
Conditions In Stores
/ Sorter / Optical Optical Selector.
Selector.
7 ZARANDEADO / Zaranda control, Zaranda, stoner, Sorter FR-34: Control Daily Cleaning Quinoa, amaranth, Cañihua
STONER / SORT stoner, Gravimetric Gravimetric, Optical Selector, Equipment Machinery and and Chía with Optical
GRAVIMETRIC / Sorter Optical Mallas / production area. Others. Selector and metal
SELECTED Selector. detector.
OPTICIAN.
8 BAGGING / Determination of Pen stainless steel, stainless steel FR-31 batch release. Quinoa, amaranth, Cañihua
WEIGHING Particle size bucket, metal source, polybags / and Chia With Zaranda,
distribution, production area. stoner, Gravimetric, Optical
moisture and Selector and metal
impurities in the detector.
sample.
He sent samples to _________________ According to the accredited

an accredited laboratory
laboratory.
Bagging in Zaranda, Sifter, destoner, Classifier FR-33: Production Control:
stoner, Sorter, selector Optical, meshes, Optical Selection - packaging.
Optical Selector. polypropylene bags

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Heavy, cooked and electronic scales, threads,

Labeling portable cookers, labels /
production area.
9 PACKAGING AND Packaging and automatic packaging, laminated FR- CONTROL OF PACKAGED / Quinoa, amaranth, cañihua
WEIGHING weighing in bags BOPP / LDPE, electronic EMBEDDED / ENCODED AND and chia, laminated bags.
automatic scales for weight verification / WEIGHING.
packaging by packaging area
volumetric
weighing
Sealed Automatic packaging / packaging
area
10 EMBEDDED embedded Stainless steel tables, packaging FR- CONTROL OF PACKAGED / Quinoa, amaranth, and Chia
area. EMBEDDED / ENCODED AND Cañihua coded boxes,
WEIGHING. tapes.
11 ENCODED Encoded Coding, Coded area. FR- CONTROL OF PACKAGED / Boxes, inks, solvents.
EMBEDDED / ENCODED AND
WEIGHING.
12
Transfer and Lifts, estockas, stretchers, plastic FR-22: Registration Stock Control Bags quinoa, amaranth and
STORAGE No. 3 conditioning of film / storage area finished (Kardex), FR-38: Control of Cañihua (final product).
finished products. product. environmental conditions in
warehouses.

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13 OFFICE Labeling / Labeling Signs / Tags / loading areas. FR-32: Exit Control PT
Shipment kraft paper, dehumidifiers, FR-16: Control Finished product Bags and / or bags Quinoa,
corrugated cardboard / cargo transport units. Amaranth and Cañihua
area. FR-22: Registration Stock Control (Final Product).
(Kardex).
2.6 ENUMERATION OF ALL POTENTIAL RISKS RELATED TO EACH PROCESS STEP, PERFORMING RISK ANALYSIS AND CONSIDERATION OF
MEASURES PROVIDED FOR CONTROLLING RISKS IDENTIFIED.
2.6.1 ANALYSIS FOR RAW MATERIALS AND SUPPLIES
2.6.1.1 HAZARD ANALYSIS AND DETERMINATION OF PREVENTIVE MEASURES FOR RAW MATERIAL "QUINOA, AMARANTH, CAÑIHUA AND CHIA" AND PACKAGING
MATERIAL AND PACKAGING.
MATRIX FOR FOOD SAFETY: SAFETY HAZARDS
Matrix hazard analysis applied to food safety issues. Then it can be modified and applied to food quality problems.
GRAVITY (Consequences) PROBABILITY (frequency)
1. Death A. commonly repeated

2. Serious illness B. It is known to occur
3. Removal Product C. could occur (published)
4. Customer Complaint D. is not expected to occur
5. Not significant E. Impossible to happen.

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MATRIX OF THE IMPORTANCE OF HAZARD FOOD SAFETY
Frequency TO B C D AND
Consequence
one one two 4 7 eleven

two 3 5 8 12 16
3 6 9 13 17 twenty
4 10 14 18 twenty-one 2. 3
5 fifteen 19 22 24 25
EVALUATION OF IMPORTANCE OF DANGERS
A more important factor than 10 is considered an acceptable risk, but it can be very reasonable to implement control measures to further minimize the
potential risk.
A value equal to or less than 10, it is essential to have an appropriate control measure to manage the identified hazard. It is possible that this measure (s)
constitutes a control point (s) Critical Control (PCC).

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(3) (7)
Identify Is this
the stage
Effect (4) a
(5) (6)
(two) (Severity Are there critica
ne) Justify your decision for What preventive and
Identify potential food ) and any significant potential l
Raw Material / Packaging column 4 control measure (s) c an
safety hazards introduced, controlled Probabili food safety hazards ? contr
Material Packaging And / or Cause. be applied to prevent
or increased in this step ty of (If not) ol
Packaging significant hazards?
occurren point
ce of the ?
hazard
(Risk) (If
not)
RAW MATERIAL
-microbiological analysis of the

- Inadequate handling of the
BIOLOGICAL: Gravity: product before starting the
Raw Material by the personnel
2 (12) process for each batch of Raw
in the harvest (Good
1. Presence of E. Coli Risk: Material.
YES Agricultural Practices) and
(Ref. Book: Food Microbiology: Analytical Methodology for D -BPA and storage provider NO
Food and Beverages). storage of origin by the
training.
farmers.
-Purchase of raw materials
according to the list of approved
QUINOA ( WHITE, RED, B
suppliers.
LACK AND TRICOLOR) . ,
KIWICHA, CAÑIHUA AND 2. Presence Gravity:
CHIA. of pathogenic microorganisms : Salmon 2 (12) Microbiological analysis of
ella sp. Risk: YES The presence of this danger the Raw Material
(Ref. Book: Food Microbiology : Analytical Methodology for NO
Food and Beverages) . D comes from manipulation in (Salmonella sp ) for each
the field ( Quinoa Wash ) . batch of Raw Material .
Gravity: Because the existence of

Determination of humidity and
2. Mold And Yeast Development. 3 (17) molds and yeasts is a quality NO
organoleptic analysis of the
Risk: NO aspect, therefore it does not

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(Ref. Book: Food Microbiology : Analytical Methodology for D affect the safety of the product before starting the
Food and Beverages) .
product. process.
Supplier training in BPA
and storage.
-THERE ARE SUPPLY CONTRACTS

NO
Gravity: YES WITH APPROVED SUPPLIERS
3 (09) WHERE GPA COMPLIANCE
Risk: ACTIVITIES ARE DEFINED.
CHEMICALS: B -EVALUATION AND CONTROL OF
RAW MATERIAL SUPPLIERS.
1.-CONVENTIONAL: - LETTER OF COMMITMENT
1.1 Presence FROM SUPPLIERS, IN CASE OF
of pesticide residues that exceed the -The accumulation NON-COMPLIANCE, THE
Maximum Residual Limit . of pesticides in the human SUPPLIER WOULD BE CHANGED
Regulation (EC) No. 839/2008 amends FOR ANOTHER ONE THAT
Regulation (EC) No. 396/2005 of the European body generates severe poisoni
Parliament and Council with regard to Annexes ng or allergies. COMPLIES WITH THE SAFETY OF
II, III and IV regarding the maximum limit of
- Application of THE PRODUCT.
pesticide residues on the interior or surface of - CONTROL BY ANALYSIS OF
a certain product. these pesticides
. "Regulation (EC) No. 396/2005 of the European above the maximum PESTICIDE RESIDUES BY AN
Parliament and of the Council of February 23, 2005 allowed limit . ACCREDITED LABORATORY FOR
on the maximum limits of pesticide residues in food EACH BATCH.
and feed of plant and animal origin and amending
Directive 91/414 / EEC of the Advice".
-Code of Federal Regulations (CFR) Title 40
Part. 180, according to which the Maximum
Residue Limits of pesticides in the USA are
established.

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- Raw Material of Organic origin

is received
-Monitoring raw material

suppliers and obtaining an
organic Master certificate and
other documents that
ensure that the raw material
-The accumulation
is organic.
of pesticides in the human
-There are supply contracts with
Gravity: body generates severe poisoni
approved suppliers where GPA
3 (09) YES ng or allergies.
* 2.-ORGANIC: compliance activities are
Risk: - Application of NO
2.1. Contamination with pesticides. defined.
B these pesticides
above the maximum
-Evaluation and control of raw
allowed limit .
material suppliers.
- Letter of Commitment from
suppliers, in case of non-
compliance, the supplier would
be changed for another one that
complies with the safety of the
product.
- Control by analysis of pesticide
residues by an accredited
laboratory for each batch.

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-No case reports of

presence of aflatoxin in
quinoa, kiwicha, Cañihua
and Chía )
Historically. The requirement -Compliance with procedure PR-
of the company 05: Reception and Storage of
regarding the sensorial quality Raw Material, supplies and
of the grain, in the packaging material.
Gravity: reception of the same, implies -Control of the percentage of
3. presence of aflatoxin ( Aspergillus
2 (12) NO the rejection of grains Humidity With the record FR-
Flavus). NO
Risk: with signs of fungal growth 07-01: Control Of Reception Of
D and also a Raw Material.
maximum allowable humidity - Monitor the safety by physical-
of 12.5% for chemical analysis of the
Quinoa, Kiwicha and Cañihua, presence of aflatoxin by an
which minimizes the accredited laboratory annually.
Risk of the presence of
aflatoxin.
And for Chia maximum
allowable humidity 10%.
-Evaluation of production areas.

-Training of providers in BPA.
4. Presence of heavy -Analysis of verification annually
Gravity: -It causes severe intoxication
metals (Cadmium, Lead) in values that of the raw material, by an
4 (14) in the body, deterioration of
exceed the maximum allowed external accredited laboratory
Risk: NO cells and chronic diseases. NO
limit. Lead: <0.2 mg / Kg Cadmium: <0.1 mg / Kg by areas of
B
Source: European Community (EC), 2006 Production.
-Analysis of heavy
metals with an annual frequenc
y.
5.Radi or logico There is no identified food safety hazard.

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-substance is typical of - Organoleptic analysis of the

Gravity:
the product. raw material. FR-07-01: Control
6 . Presence of 5 (24)
NO -Inadequate washing and / or of reception of the raw NO
traces of saponins. (Quinoa) Risk:
scarification material.
D
PHYSICAL: -Compliance with format FR-07-

Each batch received enters 01: Control of raw material
1. Presence of foreign material (pebbles Gravity: with high foreign material, but reception.
(Size between 7-2.5 mm), rodent 4 (14) in turn is removed at a later - Use
NO NO
droppings, hard plastics). stage. of magnet grills (magnets) throu
Ref. CPG Sec. 555.425 Foods, Adulteration Risk: ghout the process line . Cleaning
Involving hard or Sharp Foreign Objects.
B of magnet grills
(magnets), frequency: every
2 hours. - Dismissal process .
2. Presence of ferrous, non-ferrous and Gravity: -compliance with format FR-07-
stainless steel material (screws, nails, 2 (8 ) There is a later stage that can 01: Control of raw material
rivet, etc.). YES NO
Risk: be removed reception.
Ref. CPG Sec. 555.425 Foods, Adulteration
Involving hard or Sharp Foreign Objects. C
-Compliance with the Supplier
Selection and Evaluation and
Control program (PG-08). MP
ALLERGEN: supplier allergen declaration for
If the presence of allergenic each batch. Compliance Physical
Gravity:
1.- Presence of allergenic grains (Wheat, grains is found in the Physical analysis of PM for
2 (12)
others) NO Analysis of the Grain as PM, each batch. Analysis of allergens NO
Risk:
the batch will be rejected to with an annual frequency .
D
the supplier. -Buy from approved suppliers .

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MISCELLANEOUS PRODUCT
CONTAMINATION (SABOTAGE) - FOOD Ref. Threat assessment / Risk analysis.
DEFENSE
FRAUD ( DELIBERATE SUBSTITUTION O
R ADULTERATION) Ref. Vulnerability assessment / Risk analysis.
PACKAGING MATERIALS
POLYPROPYLENE BAGS PHYSICAL: Gravity: Occasionally bags not Provider training in BPA and BPM. NO
(25Kg, 11.36 Kg), Presence of foreign material: insects, 5 (24) authorized by the company are
dust. NO used.
Risk:
D
CHEMICAL No hazard identified
BIOLOGICAL: Gravity: Occasionally bags not Provider training in BPA and BPM. NO
Microbial contamination: E. coli 4 (21) authorized by the company are Request supplier reports of heavy
NO used. metal and microbiological tests,
Risk: annually.
D
ALLERGEN: Contamination with Gravity: Contamination with allergens Purchase NO

allergens. 2 (16) due to poor hygiene practices in from approved suppliers ,
NO supplier operators. Training
Risk:
AND
FRAUD ( DELIBERATE SUBSTITUTION OR Gravity: Potential problems from using Buy from approved suppliers. NO
ADULTERATION) 3 (17) YES recycled material
Ref. Vulnerability assessment / Risk
analysis. . Risk:
D

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CONTAMINATION (SABOTAGE) - FOOD
DEFENSE. Ref. Threat assessment / Risk analysis.
KRAFT DOUBLE SHEET / PHYSICAL: NO IDENTIFIED DANGER

THREE SHEET PAPER BAGS CHEMICAL 1: Presence of heavy metals: Gravity: YES Possibly carcinogenic to Buy from approved suppliers. NO
Arsenic, Cadmium, Nickel values above 2 (08) humans, there is limited Request supplier reports of heavy
the maximum allowable limit. evidence of carcinogenicity in metal and microbiological tests,
Risk: humans and less in annually.
C experimental animals.
CHEMICAL 2: Presence of heavy metals: Gravity: YES Possibly carcinogenic to Buy from approved suppliers. NO
Mercury, lead and selenium in values 2 (08) humans, there is limited Request supplier reports of heavy
higher than the maximum permissible evidence of carcinogenicity in metal and microbiological tests,
limit. Risk: humans and less in annually.
C experimental animals.
BIOLOGICAL: Presence of Salmonella Gravity: NO This danger is mitigated due to Request supplier reports of heavy NO
2 (12) the control of the POES and metal and microbiological tests,
BPM annually.
Risk:
D
ALLERGEN: Contamination with Gravity: - - NO

allergens. 2 (16)
NO
Risk:
AND

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analysis. Risk:
D
CONTAMINATION (SABOTAGE) - FOOD
DEFENSE. Ref. Threat assessment / Risk analysis.
BOPP BAGS (340 g), 5 LB PHYSICAL: THERE IS NO IDENTIFIED DANGER.

low-density polypropylene CHEMICAL 1: Presence of heavy Gravity: YES Possibly carcinogenic to Buy from approved suppliers. NO
bag. (2.27kg) metals that 2 (08) humans, there is limited Request supplier heavy metal
exceeds the maximum limits: evidence of carcinogenicity in test reports annually.
Antimony:> 60 (mg / kg) Risk: humans and less in
Arsenic:> 50 (mg / kg) C experimental animals.
Barium:> 100 (mg / kg)
Cadmium:> 100 (mg / kg)
Chromium:> 25 (mg / kg)
Mercury:> 50 (mg / kg)
Nickel:> 100 (mg / kg)
Lead:> 100 (mg / kg)
Selenium:> 100 (mg / kg)
Zinc:> 2000 (mg / kg)
(Ref. NTP 399.163-1: 2004)
Residual Monomer Migration: Gravity: YES Possibly carcinogenic to Buy from approved suppliers. NO
Vinyl chlorine> 1.00 mg / kg, 2 (08) humans, there is limited Request supplier reports of
Acrylonitrile> 0.02 mg / kg evidence of carcinogenicity in residual monomer tests.
Styrene> 0.25 mg / kg (Ref.NTP Risk: humans and less in
399.163-6: 2004) C experimental animals.

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BIOLOGICAL: Presence of Coliforms and Gravity: NO This danger is mitigated due to Request supplier reports of heavy NO
Salmonella 2 (12) the control of the POES and metal and microbiological tests,
BPM annually.
Risk:
D
ALLERGEN: Contamination with Gravity: Contamination with allergens Buy from approved suppliers. NO
allergens. 2 (16) due to poor hygiene practices in
NO supplier operators.
Risk:
AND
analysis. Risk:
D
CONTAMINATION (SABOTAGE) - FOOD Ref. Threat assessment / Risk analysis.
DEFENSE
* QUINOA: WHITE, RED, BLACK
Reference: BRC V.8 Item 3.5.1.
2.6.2 ANALYSIS OF STAGES OR PROCESSES
HAZARD ANALYSIS AND DETERMINATION OF PREVENTIVE MEASURES FOR THE PRODUCTIVE

PROCESS OF ANDEAN GRAINS “ QUINUA ( WHITE, RED, BLACK, TRICOLOR, KIWICHA, CAÑIHUA AND CHÍA

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3) (4)
(7)
Identify the Are there
Is this
(two) Effect any
(5) stage a
Identify potential hazards (Severity) and significant (6)
PROCESS STEPS Justify your decision for column 4 critical
introduced, controlled or Probability of potential What preventive and control measure (s) can be
(Cause) control
increased at this stage. occurrence of food safety applied to prevent significant hazards?
point?
the hazard hazards?
(Risk) (If not)
(If not)
-Comply with the provisions of the Raw Materials

specifications
The product arrives bagged in
-Compliance with the Procedure. PR-05: Reception
laminated polypropylene bags.
And Storage Of MP And Packaging Material And
A quality certificate is required
Physical: Packaging.
from the supplier, which complies
-Visual inspection and record of compliance FR-36:
Gravity: with our specification of raw
RECEPTION OF Presence of foreign material inspection of personnel hygiene (Stevedores) and FR-
4 (21) materials in each batch received.
RAW (wood chips, pieces of PVC, plastic NO 15: Control of Transport Units of Raw Material and NO
Trucks for the transport of raw
MATERIAL. waste). Packaging Materials.
Risk: materials will be exclusive for
Ref. CPG Sec. 555.425 Foods, Adulteration -Compliance with format FR-07-01: Control of raw
Involving hard or Sharp Foreign Objects. D transporting food and will be with
material reception.
closed bodywork with an internal
-Wooden Policy.
metal coating (stainless steel).
-Training for stowage personnel.

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Cleaning staff training.

Compliance with format FR-35 Daily Control of
Cleaning and Disinfection of Areas.
Chemical:
There are controlled conditions in Compliance with procedure PR-05 reception and
There is no identified hazard. NO
the reception stage. storage of M.ª and Packaging Materials.
Biological: Program Compliance: PG-08: evaluation, selection,

There is no identified hazard. approval and control of suppliers.
The product arrives bagged NO
Compliance with procedure PR-05: Reception and
Storage of MP and Packaging and Packaging Material.
Allergen: Contamination with Gravity: Allergen policy compliance. None NO
allergens. 2 (16)
NO
Risk:
AND
MISCONTINUED CONTAMINATION OF
PROCESSES (SABOTAGE) - FOOD Ref. Threat assessment / Risk analysis.
DEFENSE
Controlled storage conditions.

Compliance with PL-01: Hygiene and Sanitation Plan
Physical:
STORAGE Compliance with Procedure PR-05: Reception and NO
There is no identified hazard.
storage of PM, packaging material and packaging.

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Chemical: Comply with the good storage practices: PR-05:

There is no identified hazard. Controlled storage conditions. Procedure for the reception and storage of raw
NO
material and packing and packaging material, PL-
01: Hygiene And Sanitation Plan.
Space specifically delimited for the storage of organic

Differentiated controlled storage raw material.
*ORGANIC: conditions (identified areas) and Comply with good storage practices: PR-05: Reception
NO
controlled between organic and and Storage Procedure for Raw Materials and
There is no identified hazard. conventional product. Packaging Material, PL-01: Hygiene and Sanitation
The storage of the organic product Plan.
should not exceed a total of 4 days.
Gravity:
3 (17) Comply with the provisions of MA-01: MANUAL OF
Biological: GOOD MANUFACTURING PRACTICES, PR-05:
E.coli, mold and yeast The danger is not significant due to Procedure for Reception and Storage of MP and
NO
contamination and development Risk: the nature of the product and packaging and packaging material, PL-01: Hygiene and NO
D controlled storage conditions. Sanitation Plan, considering PEPS, separation of Rumas
and cleaning of stretchers. Compliance with
instructions IN-07: Storage And Rotation Of Products.
ALLERGEN: Contamination with Gravity: Allergen policy compliance. None NO

allergens. 2 (16)
NO
Risk:
AND

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DEFENSE
Physical: The product arrives bagged in
There is no identified hazard. laminated polypropylene bags. Compliance with PL-01: Hygiene and Sanitation Plan
NO
Compliance with Procedure PR-05: Reception and
storage of PM, packaging material and packaging.
Comply with the good storage practices: PR-05:
Procedure for the reception and storage of raw
Chemical: Gravity: material and packing and packaging material, PL-
The danger is not significant, due
4 (23) 01: Hygiene And Sanitation Plan and PR-25:
NO to the controlled conditions of the NO
Residues of Phostoxin PH3 Risk: Fumigation Procedure.
Fumigation procedure.
(Phosphamine). AND Comply with FR-59 registration: raw material and
finished product fumigation format
Gravity: Comply with the provisions of MA-01: MANUAL OF

3 (17) GOOD MANUFACTURING PRACTICES, PR-05:
Biological: Procedure for Reception and Storage of MP and
The danger is not significant due to
E.coli, mold and yeast packaging and packaging material, PL-01: Hygiene and
NO the nature of the product and NO
FUMIGATED ** contamination and development Risk: Sanitation Plan, considering PEPS, separation of Rumas
controlled storage conditions.
D and cleaning of stretchers. Compliance with
instructions IN-07: Storage And Rotation Of Products.

allergens. 2 (16)
NO
Risk:
AND
DEFENSE
Physical: Gravity:
Compliance with PL-01: Hygiene and Sanitation Plan.,
SLIDING. Presence of foreign material such 5 (15) NO The danger is not significant NO
FR-25: Production control: ZARANDEADO,
as straws, ferrous, non-ferrous Risk: because the sieve mesh is

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and stainless metal TO controlled and the stage is DESPEDRADO Y GRAVIMÉTRICA FR-39: verification of
particles (screws, nails, rivet, repeated until obtaining a product the state of the meshes.
metal tape, etc.) , hard plastics. free of impurities. FR-48: Magnet Cleaning Control
Chemical: -Compliance with PL-01: Hygiene and Sanitation Plan.

CONVENTIONAL: -FR-34: Daily control of cleaning and disinfection of
There are controlled conditions in
There is no identified hazard. machinery and other equipment. NO
the shaking stage.
-Compliance with the dilution preparation table.
-For the processing of Organic Raw Material, the

Purge procedure must be followed. (PR- 24).
*ORGANIC: -Compliance with PL-01: Hygiene and Sanitation Plan.
There is no identified hazard. -FR-34: Daily control of cleaning and disinfection of NO
the shaking stage.
machinery and other equipment.
-Controlled by Compliance with PL-01: Hygiene and

Sanitation Plan.
-FR-34: Daily control of cleaning and disinfection of
Gravity: -Training of personnel in BPM.
3 (17) -Compliance with registration FR-
Biological:
The danger is not significant 14 : Inspection and hygiene of personnel before
Microbial contamination:
Risk: NO because the personnel comply with entering the process. NO
E.coli O157: H7.
D BPM. -Compliance with registration FR-42 "verification of
the handwashing procedure"
-Compliance with Format: FR-62: Compressed air
control - Filter change - Every six months
Validation of compressed air will be carried out
annually through an external company

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allergens. 2 (16)
NO
Risk:
AND
DEFENSE
Compliance with FR-10: Preventive Maintenance

Physical:
Schedule.
Presence of pebbles, ferrous, Gravity:
FR-34: Daily control of cleaning and disinfection of
non-ferrous and stainless metal 3 (17) The danger is not significant since
material (screws, nails, rivet, NO the stage will be repeated until a NO
FR-48: Magnet Cleaning Control . Registration
metallic tape, etc.) and hard Risk: stone-free product is obtained.
compliance FR-25: Production Control -
plastics in the product. D
ZARANDEADO, DESPEDRADO Y GRAVIMÉTRICA.
DESPEDRADO -Compliance with PL-01: Hygiene and Sanitation Plan.

Chemical:
CONVENTIONAL: Equipment cleaning is controlled, it
machinery and other equipment. NO
There is no identified hazard. is cleaned with alcohol.
-For the processing of Organic Raw Material, the

Purge procedure must be followed. (PR- 24).
*ORGANIC: There are controlled conditions in
-Compliance with PL-01: Hygiene and Sanitation Plan.
There is no identified hazard. the DESPEDRADO stage. NO

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Sanitation Plan.
Gravity: -FR-34: Daily control of cleaning and disinfection of
4 (21) machinery and other equipment.
-Training of personnel in BPM.
Risk: -Compliance with registration FR-
The danger is not significant
Biological: (D) 14 : Inspection and hygiene of personnel before
NO because the personnel comply with NO
E. Coli contamination: O157: H7. BPM entering the process.
-Compliance with registration FR-42 "verification of
-The validation of compressed air will be carried out
annually through an external company.
ALLERGEN: Contamination with Gravity: Compliance with plant allergen None NO
allergens. 2 (16) policy.
NO
Risk:
AND
DEFENSE
Physical: presence of ferrous,
Gravity: Compliance with PL-01: Hygiene and Sanitation Plan.
non-ferrous and stainless metal Because the danger is not
4 (21) Compliance with FR -10: Preventive Maintenance
materials (screws, nails, rivet, NO significant, since there is a later NO
Risk: Schedule of Machinery and Equipment.
metal tape, etc.) and hard stage for its elimination.
(D)
plastics.
GRAVIMETRIC The cleaning of equipment and -Compliance with PL-01: Hygiene and Sanitation Plan.
Chemical
CLASSIFICATION machinery is controlled, it is -FR-34: Daily control of cleaning and disinfection of NO
Conventional: No hazard identified
cleaned with alcohol. machinery and other equipment.
For the processing of Organic Raw Material, the Purge
the gravimetric classification stage.
* Organic: No hazard identified procedure must be followed. (PR- 24). NO
Compliance with PL-01: Hygiene and Sanitation Plan.

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FR-34: Daily control of cleaning and disinfection

of machinery and other equipment
Sanitation Plan.
-Training of personnel in BPM.
Gravity:
-Compliance with registration FR-
3 (17)
Biological: The danger is not significant 14 : Inspection and hygiene of personnel before
Microbial contamination with E. NO because the personnel comply with entering the process. NO
Risk: BPM
Coli O157: H7. -Compliance with registration FR-42 "verification of
(D)

allergens. 2 (16)
NO
Risk:
AND
DEFENSE
Compliance with FR -10: Preventive Maintenance
Physical: presence of ferrous, Schedule of Machinery and Equipment.
Gravity:
non-ferrous and stainless metal Because the danger is not Compliance with the FR-33 registration format:
OPTICAL 4 (21)
materials (screws, nails, rivet, NO significant, since there is a later Production Control: Production Area Process: Optical- NO
SELECTION Risk:
metal tape, etc.) and hard stage for its elimination. Bagging Selection.
(D)
plastics. Compliance with the FR-48 registration format:
Magnet Cleaning Control .

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the optical selection stage, since
Chemical: the equipment is disinfected with Compliance with PL-01: Hygiene and Sanitation Plan.
NO
CONVENTIONAL: No hazard identified. alcohol. Compliance with the dilution preparation table.
-For the processing of Organic Raw Material, the Purge

procedure must be followed. (PR- 24).
There are controlled conditions in -Compliance with PL-01: Hygiene and Sanitation Plan.
* ORGANIC: no hazard identified. NO
the optical selection stage. -FR-34: Daily control of cleaning and disinfection of
Compliance with the dilution preparation table.
-Compliance with Inspection and hygiene of
Gravity: 4
personnel before entering the process. (FR-14).
Biological: (21) - The danger is not significant
Microbial contamination: NO because the air in the place is NO
Mesophilic Aerobes, Molds and Risk: D not polluted;
yeasts,

allergens. 2 (16)
NO
Risk:
AND
DEFENSE

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Industrial magnets and metal detectors are used

No case reports have been found
Physical: before and after the stages of: Shaking, Stoning ,
Gravity: of the presence of metallic
Presence of ferrous, non-ferrous Gravimetric Classified as part of the BPM control.
1 (7) particles in quinoa or kiwicha
and stainless metal YES Compliance with FR-31 Record Release Batch Release. YES
Risk: historically.
materials (screws, nails, rivet, Compliance with FR-29 Registration Format: PC
D In previous processes, larger
metallic tape, etc.) Control 1: Metal Detection.
particles are removed.
Chemical: the metal detection stage, since the -Compliance with the dilution preparation table.
CONVENTIONAL: NO DANGER IDENTIFIED. equipment is disinfected with -Compliance with FR-24: Staff health surveillance
NO
alcohol. format.
METAL -For the processing of Organic Raw Material, the
DETECTION Purge procedure must be followed. (PR- 24).
* ORGANIC: NO DANGER IDENTIFIED. the metal detection stage. -Compliance with FR-24: Staff health surveillance
NO
format.
-Compliance with dilution preparation table
Gravity: 3 Compliance with PL-01: Hygiene and Sanitation Plan.
(17) The severity is not significant, Compliance with FR-24: Staff health surveillance
Biological:
NO because there is little intervention format.
No hazard identified NO
Risk: of manipulators; also the staff -Compliance with registration FR-42 "verification of
D complies with the BPM. the handwashing procedure"

allergens. 2 (16)
NO
Risk:
AND

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DEFENSE
Physical: No hazard identified. Controlled conditions in the Compliance with PR-05: Reception and Storage of
NO
storage stage. Raw Materials and Packaging Materials - Packaging.
Comply with good storage practices:

Chemical Compliance with PR-05: Reception and Storage of
There are controlled storage
Organic: No hazard identified. Raw Materials and Packaging Materials - Packaging. NO
conditions.
Conventional: No hazard identified. Compliance with PL-01: Hygiene and Sanitation Plan.
Comply with good storage practices:

Compliance PR-05: Reception and Storage of Raw
Materials and Packaging Materials - Packaging.
Gravity: 3 Compliance with Compliance with PL-01: Hygiene and
STORAGE 2 (If Biological: Development of Molds (17) The danger is not significant, due Sanitation Plan.
Necessary) and Yeasts. NO to the nature of the product and The PEPS method is considered, the separation of NO
Risk: D controlled storage conditions. rumas and cleaning of stretchers.
Comply with registration FR-38: control of
environmental conditions.

allergens. 2 (16)
NO
Risk:
AND
DEFENSE
SLICING / Because there is a mesh control
Physical: NO DANGER IDENTIFIED Compliance with registration format FR-31 Batch NO
SPLITTING / and the stage is repeated until
release.

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CLASSIFIED / obtaining a product free of -FR-34: Daily control of cleaning and disinfection of
SELECTED FINAL impurities machinery and other equipment
Compliance with the FR-48 registration format:
Magnet Cleaning Control.
FR-33: Production Control: Optical selection- bagging.

Chemical: There are controlled conditions in
Compliance with registration format FR-31 Batch
Organic: No hazard identified. the stage of: Shaking, Stoneless, NO
release.
Conventional: No hazard identified. Classified And Selected Optical.
-Compliance with Inspection and hygiene of personnel
Gravity: 3 before entering the process. (FR-14).
(17) The danger is not -Compliance with registration FR-42 “verification of
Biological: NO significant; because there is little the handwashing procedure”. NO
Microbial contamination: E. Coli Risk: D manipulator intervention. -Compliance with Format: FR-62: Compressed air
O157: H7. control - Filter change - Every six months
Validation of compressed air will be carried out

allergens. 2 (16)
NO
Risk:
AND
DEFENSE

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-Compliance with FR-24: Staff health surveillance

format.
The product is fed directly into the machinery and other equipment.
NO
Physical: NO DANGER IDENTIFIED polypropylene bags. - FR-14: Inspection and Hygiene of the personnel
before entering the process room. Compliance with
FR-05: Personnel Training Schedule.
-Comply with stock control record FR - 22.1
Chemical: NO HAZARD IDENTIFIED -Documentation that certifies that the lubricant used
in the manual cooker is food grade
-FR-34: Daily control of cleaning and disinfection of NO
the bagging stage.
Comply with stock control record FR - 22.1
PACKAGING /
WEIGHING -Compliance with PL-01: Hygiene and Sanitation Plan.
-Compliance with FR-24: Staff health surveillance
format
Gravity: 3 -FR-14: Inspection and Hygiene of personnel before
Biological:
(17) The danger is not significant entering the process room.
Microbial contamination: E. Coli
NO because the personnel comply with -Compliance with FR-05: Personnel Training Schedule. NO
O157: H7.
Risk: D BPM -Compliance with registration FR-42 "verification of
-A validation of compressed air will be carried out

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allergens. 2 (16)
NO
Risk:
AND
DEFENSE
Implementation of protective
Gravity: 4
covers for the packaging machine. Compliance with PL-01: Hygiene and Sanitation Plan.
(21)
Physical: The danger is not FR-05: Personnel Training Schedule.
NO NO
Dust contamination. significant; because there is little Placing covers on the packaging machine when it is
Risk: D
manipulator intervention. not being processed.
Keep the surface of the packing reels free of dust.
There are controlled conditions in Compliance with PL-01: Hygiene and Sanitation Plan.
Chemical: NO
the packaging stage Compliance with the dilution preparation table.
NO HAZARD IDENTIFIED
Compliance FR-34: Format for Cleaning and

PACKAGING / Disinfection of Equipment, Machinery and Others.
WEIGHING FR-35 Compliance: Area Cleaning and Disinfection
Biological: Gravity: 3 Format.
Microbial contamination: E. Coli (17) It has controlled storage conditions Compliance with FR-24: Staff health surveillance
NO NO
O157: H7. (PG-01) format AND FR-14: Inspection and Hygiene of
Risk: D staff Compliance with FR-05: Staff Training Schedule.
Compliance with registration FR-42 "verification of the
handwashing procedure".

allergens. 2 (16)
NO
Risk:
AND

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DEFENSE
Compliance with FR-24: Staff health surveillance
Physical: no hazard identified The product has a primary
format AND FR-14: Inspection and Hygiene of NO
packaging that protects it.
staff Compliance with FR-05: Staff Training Schedule.
There are controlled conditions in Disinfection of Equipment, Machinery and Others.
Chemical: NO
the boxing stage. Compliance with the dilution preparation table.
no hazard identified
FR-35 Compliance: Area Cleaning and Disinfection
Format.
-FR-14: Inspection and Hygiene of
Biological:
personnel Compliance with FR-05: Personnel Training
no hazard identified NO
There are controlled conditions in Schedule.
BOXED the boxing stage. -Compliance with registration FR-42 “verification of
the handwashing procedure

allergens. 2 (16)
NO
Risk:
AND
DEFENSE
Physical There are controlled conditions in

NO
ENCODED no hazard identified the coding stage.
Disinfection of Equipment, Machinery and Others.

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Format.
Compliance with FR-24: Staff health surveillance
format AND FR-14: Inspection and Hygiene of
staff Compliance with FR-05: Staff Training Schedule.
There are controlled conditions in FR-35 Compliance: Area Cleaning and Disinfection
Chemical
the coding stage. Format. NO
no hazard identified
FR-14: Inspection and Hygiene of
Schedule.
Biological There are controlled conditions in
Format.
no hazard identified the coding stage. NO
FR-14: Inspection and Hygiene of
Schedule.

allergens. 2 (16)
NO
Risk:
AND
DEFENSE

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Physical: No hazard identified Format.
Compliance with procedure PR-05: Reception and
Controlled storage conditions
Storage of Raw Materials and Packaging Materials - NO
Packaging.
Separation delimited specifically for organic product.

Chemical: FR-35 Compliance: Area Cleaning and Disinfection
the storage stage.
CONVENTIONAL: no hazard identified Format. NO
There are controlled conditions in Separation delimited specifically for organic product.
STORE O 3
the storage stage. FR-35 Compliance: Area Cleaning and Disinfection
ORGANIC: no hazard identified NO
Format.
Because the product does not stay Control the environmental conditions in
Biological: No hazard identified. more than 1 week in stock. Warehouses (FR-38). NO
FR-32: Finished Product Output Control
allergens. 2 (16)
NO
Risk:
AND
Ref. Threat assessment / Risk analysis.
PROCESSES (SABOTAGE) - FOOD DEFENSE
Because the product is not in direct BPM Training, Compliance with FR-05: Personnel
Physical:
contact with the handlers, as it is Training Schedule.
OFFICE There is no identified hazard. NO
bagged OR bagged. FR-32: Finished Product Output Control .

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Chemical:
Format.
NO
Compliance with format FR-16: Control of transport
units for finished products.
Biological:
Format.
NO
Compliance with format FR-16: Control of transport
units for finished products.

allergens. 2 (16)
NO
Risk:
AND
MISCONTINUED CONTAMINATION
OF PROCESSES (SABOTAGE) - FOOD Ref. Threat assessment / Risk analysis.
DEFENSE
* Raw material of Organic status.

** FUMIGATED: Applies only to conventional products.

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ANEXO5:
SEQUENCE OF DECISIONS (Decision Tree)

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2.7 DETERMINATION OF CRITICAL CONTROL POINT
For the determination of Critical Control Point it has been applied Sequence
Decision (Decision Tree) included in Annex 05. Results
This analysis is observed in Annex 06: Determination of PCC's in
Quinoa, amaranth, Cañihua and Chia.
ANNEX 6: DETERMINATION OF THE PCC IN quinoa, amaranth, chia cañihua AND GRAIN.
PHASE HAZARD P1 P2 P3 P4 PCC

PROCESS IDENTIFIED
METAL Of metallic YES YES - - YES
DETECTOR particles

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2.8 Establishment of critical limits for each CCP Control
For each identified PCC, it has developed a control table in the

Which critical limits, monitoring or surveillance, corrective action
And the actions of verification for each of the measures implemented. The
PCC control table shown in Annex 07.

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ANNEX 7:TABLE FOR CONTROL OF PCC QUINOA, AMARANTH, CAÑIHUA AND PROCESS CHÍA.
N
CONTROL
ES
O
O
G
N
N
D
A
R
R
R
R
C
C
C
T
T
O
O
N
G
I
V
C
T
T
L
I
CHECK
MEASUREMENTS
CRITICAL LIMITS
RESPONSABLE
SIGNIFICANT
PREVENTIVE
POINT (PCC)
FREQUENCY
REGISTRY
HAZARDS
RECORDS
ACTIONS
CRITICAL
WHAT
WHO
AS
Metal Of ferrous - Detection of Detection To detect - Verifying the operating At the QC Record When detecting that the FR-01: Head
detect foreign metals for level team sampling conditions in the metal detector. start of Supe s: FR- metal detector rejects Reques of
The head of quality
particles, ferrous in the Pass cards - Controlling recognition ferrous producti 29: witnesses, proceed to go t for Quality
ion. rviso assurance verifies
stainless particles, of (rejection sampling cards (controls), non- on (start Control through the entire line of Correct Assura
compliance with the
steel and nonferrous and witnesses: witnesses). ferrous and stainless in the of shift), r PCC 1: optical zaranda and ive and nce.
corrective action
non-ferrous stainless. Ferrous> = metal detector. you must Metal again the batch worked Preven
taken.
content in - Calibration of (1.0) mm. pass the Detecti product at 100%, the tive
the the metal Nonferrous control on final batch for release is Action.
product. detector. > = (1.3) samples evaluated.
- Verification of mm and are to be .
sensitivity set stainless recorded
after steel> = if they
calibration. (1.5) mm. are
- Certificate of rejected
compliance of or not
witnesses correctly.
patterns. -back to
check
every 2
hours.

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ANNEX 9: TABLE OF PREVENTIVE CONTROLS

CONTROL BOARDS FOR PREVENTIVE CONTROL (ALLERGENS, SANITATION AND SUPPLIERS FOR THE PROCESS QUINOA, AMARANTH, CAÑIHUA
AND CHIA).
NI
RI
M
O
G
N
T
HAZARDS
PROCESS
CRITICAL
CONTROL
LIMITS
CHECK
REGIS
WHAT
ECTIV
CORR
RECO
MEAS
UENC
FREQ
WHO
URE
RDS
TRY
AS
E
.
RECEIPT OF Lack of All raw materials Allergen list Analysis of the Each batch Quality FR-07- Identify products, FR-44: Registration review
RAW MATERIAL management having presence raw material reception. supervisor 01 separate, coordinate NONCONFORMITY corrective actions.
of allergens before the the return to the OF MP / allergen Registration reception of
(Allergen Control). allergenic products
(seed grains) reception. supplier, statement for each raw material.
cause They must be Check that no cross batch of raw material
Cross identified and contamination by the supplier.
returned to the occurred, otherwise
contamination.
supplier inform the quality area
IA.
Reception of Raw Presence of Risk Each raw Control of Audit suppliers According to Head of FR-07- Reject product Quality certificate Corrective Action Log,
and packaging biological, material entering suppliers. the audit Quality 01 Reevaluation of Raw material. record receipt of raw
plant must schedule to suppliers Questionnaire materials.
materials physical and comply suppliers According to the providers Audit report kept on file
PREVENTIVE chemical with parameters results obtained. - Copy external verification provider.
CONTROL OF according to the established IA audit by a
qualified
THE SUPPLY type
auditor,
CHAIN raw material provided by the
supplier

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2.9. Establish Corrective Action Plan

HACCP Manual has a procedure Corrective Action for deviations of Critical
Control Points.
2.10 Establishing Verification Procedures

They have been established verification procedures to ensure that the HACCP
system and the procedures described in the prerequisites function properly
and are effective.
Responsible for carrying out verification of the HACCP Plan is head of quality
assurance. As verification activities the following are mentioned:
Verification activities Frequency Responsable
1. Review the HACCP Plan,

customer complaints, Annual HACCP team
collects.
2. Review of records of
CCP monitoring. Weekly Head of Quality Assurance
3. External audit. health authority or external

Annual entity.
4. Review of customer
complaints, review of Annual Head of Quality Assurance
incidents involving the
withdrawal Recall.
Internal 5. Auditing According to the program According to the subject BRC

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2.10.1 Validation of Critical Control Points
Stage Source Validation
Compliance certificates patterns used to test the metal detector.

daily repetitive tests to check the proper functioning of the metal
Metal Detection detector, passing patterns by the team.
random testing, with metal particles containing product inside, to
verify detection thereof.
2.11 Documentation and Record Keeping

Records generated in the HACCP plan for the selection, cleaning and sorting
of grains Andean and chia established in Procedure PR-01 Preparation and
control of documents and records, where the guidelines for the effective
management and conservation are proposed for the process documents and
records respectively, constitute evidence of the system Application.
Such records shall be kept in the Company at least 3 years to demonstrate
compliance and proper control of Critical Control Points (CCP) identified, as
well as significant threats to food safety.
These records are complemented developed in the pre-requisite programs,
responsibility to properly maintain records and documents, is the Head of
Quality Assurance.
2.12 Evaluation of HACCP Plan

HACCP team in their meetings assess the effectiveness of the HACCP plan
The HACCP team should review the HACCP plan and program requirements
Pre least annually and before making any changes.
Appropriate changes resulting from the evaluation should be incorporated

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changes fully documented and recorded validation.
3. QUALITY MANAGEMENT SYSTEM AND FOOD SAFETY
3.1 Quality Manual and Food Safety (BRC)

This Manual contains all the elements that make up the System Quality
Management and Food Safety also refers to the processes described
management INTERAMSA AGROINDUSTRIAL SAC also notes set out to meet
the requirements of the BRC standards and corporate guidelines .
Developing and updating the Quality Management Manual is the
responsibility of the Supervisor of Quality Assurance.
This Manual will be reviewed and approved by the head of quality assurance.
3.2 .- Documentation Control
The purpose of this section is to describe the mechanism established by

INTERAMSA AGROINDUSTRIAL SAC control, issuance, modification, deletion
and distribution of documents that are part of the Quality System and Food
Safety.
All documents of this manual INTERAMSA AGROINDUSTRIAL SAC are made
according to the standard established in the Development and Control of
Documents and Records. (PR-01).
Also the documents established by INTERAMSA AGROINDUSTRIAL SAC are
controlled and implemented as set out in the elaboration process and control
of documents and records. (PR-01). And they are available in workplaces (both

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written and virtual) and controlled by the heads according to the areas
concerned.
3.2.1.- Documents Available and Obsoletos
The master list will be the tool to identify the status of controlled documents
used in the company. For purposes of ease of use, the master list will have
the following information.
 Document number
 Code
 Version
 Date of last approval
 Distribution Points
Controlled documents before they are issued must comply with the
following:
 The documents are reviewed periodically to ensure its viability as quality
requirements.
 No modifications are allowed crafted. Any modifications will be made to
computer and copies necessary be edited.
 All documents are found and evaluated as obsolete are removed
(removed immediately from all points of issue or work areas where they
are used to avoid misunderstandings); but a properly identified and
marked on the file copy is saved at least (Obsolete documents are filed
for legal verification purposes are properly marked to not cause
confusion)

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 The Quality Manual and Food Safety is reviewed once a year by the Head
of Quality Assurance and records of revisions are carried out.
3.2.2 Identification
All documents Quality Management System and Food Safety are identified
as: Master List of Documents and formats: LI-01
3.3 Completion and Record Keeping

Records of quality and food safety, are generated by the implementation of
system documentation and are in paper or digital file. The purpose of this
point is to establish the guidelines defined for the control of records, which
ensures that there are sufficient documentary evidence to prove the quality
obtained, improvement and effectiveness of the Quality System.
Records quality and food safety are the result of the application of procedures
and instructions and constitute evidence of performing the activities
described in them.
3.4 Internal audit

INTERAMSA AGROINDUSTRIAL SAC verifies the activities established in the
procedures and the effectiveness of the Management System Food Safety
Internal Audit through and inspections.
The activities of Internal Audits are planned according to the schedule of
internal audits (FR-09) on the basis of the importance of the operation to be
audited and is conducted by fully independent staff audited to ensure the
objectivity of the results area.

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Planning, management and control of non-conformities are the responsibility

of the Head of Quality Assurance and states:
 Purpose and scope of the audit.
 Areas to be audited and activities to be undertaken in each.
 Lead Auditor (competent, trained and independent of the area to be
audited).
 Date and time of the audit.
Lead Auditor is the responsibility of drawing up a checklist pre-audit and a

final report at the end of this; and deliver copies to the Head of Production,
Sales, General Manager and administrator.
Internal Audit records are controlled by the Head of Quality Assurance,
according to PR-13 audit procedure procedure.
The nonconformities detected INTERAMSA AGROINDUSTRIAL SAC uses the
procedure corrective and preventive actions (PR-12) the effectiveness of the
implanted remedy.
Audited areas are responsible for:
 Establish solutions or corrective actions to address non-compliance.
 Implement corrective actions within the agreed timeframe.
Control Corrective Actions is the responsibility of the Head of Quality
Assurance, in order to ensure compliance with the following points:
- System Food Safety Management is implemented.
- corrective actions and implementation deadlines agreed.
- Verification of the implementation of corrective actions.

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Internal audits outside the program are coordinated by the Head of Quality
Assurance and Production Manager, with the approval of General
Management and are carried out in the following cases:
 Significant changes in the System Food Safety Management company
or organization.
 Results of previous audits.
 Suspicions that the system of food safety management is committed
to defaults or deficiencies reported.
The inspection program is planned annually by the Head of Quality Assurance
and is done on a monthly basis. These inspections include hygiene inspections
(state of cleaning and maintenance) and Inspections manufacturing (state of
infrastructure and equipment). It reads as follows:
 Purpose and scope of the inspection.
 Areas to inspect and activities to be undertaken in each.
 Inspection Manager.
 Date and time of inspection.
Inspections shall be conducted using a check list of operation Check List the
proper functioning of equipment and facilities. - OPERATIVITY FR: 53-2 and as
a result will have a maximum score to consider acceptable conditions; these
results to the Plant Manager and Head of Quality Assurance reported.
Inspection records are controlled by the Head of Quality Assurance according
to the Record Control procedure.

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3.5 .- approval and monitoring of suppliers and raw materials
Regarding the Supplier Management, all suppliers of INTERAMSA

AGROINDUSTRIAL SAC will be evaluated according to the evaluation,
selection, approval and monitoring of suppliers (PG-08) must have at least one
certified quality system and / or System Implementation HACCP in the
process. To do this, all suppliers are asked to complete the questionnaire
Supplier Evaluation (FR-93), requesting the corresponding requirements.
3.5.1 Initial Evaluation
All providers render Supplier Evaluation Questionnaire (FR-93).

a) If the provider has implemented a quality system / Safety (Food Safety)
and HACCP and certified through Enabling Health or Sanitary Authorization,
as applicable, you will automatically qualify as AAA provider.
b) For suppliers with HACCP, it is classified as type AA provider.
c) For providers without HACCP, and obtain a higher score than 80% is
classified as provider A.
d) Otherwise the supplier is classified as a supplier B.
Selected vendors must register on a list of approved vendors (LI-04).
3.5.2 Monitoring Provider

Annually, coinciding with the System Review by the Directorate, it proceeds
to the re-evaluation of suppliers, based on the analysis and study of the
effects units during the period considered.

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Vendor evaluation will be done using the format (FR-96) evaluation and
monitoring of approved suppliers according to the following criteria:
 Product quality or service

 Compliance delivery times
 Compliance quantity
 Compliance during and after-sales service
Scores tab are specified in a scale of 1 to 5, where 1 is terrible, 2 is average,

3 is normal, 4 is good and 5 is optimal.
Importantly SE will audit the FR-47 - Check list audit suppliers. Each of our
suppliers to demonstrate that the information and systems implemented
(either quality or safety) are operational (continuous improvement).
3.6 Specifications
INTERAMSA AGROINDUSTRIALS.AC, has specifications for raw materials,
packaging material and final product, which are detailed in the Specification
Guide.
Guide Specifications, will be updated every 03 years or in the following
scenarios:
 changes are made in the raw material or packaging material.
 changes are made in the process.
 It has an agreement with the client.

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When updating the specifications is performed, the format specifications will

be updated, indicating the date and approval by the Head of Quality
Assurance.
3.7 Corrective actions

The issuance and implementation of corrective and preventive actions
generated from nonconformities, whether by internal quality audits,
customer complaints and / or the management system implemented by staff
INTERAMSA AGROINDUSTRIAL SAC are addressed in the proceedings PR-12
corrective and preventive actions indiscriminately and as appropriate,
according to the magnitude of these and thus avoid their recurrence.
Corrective actions approved be established in the Request Form corrective
action and / or preventive, (FR-01) where those responsible for each action
and the closing date is also determined.
Corrective actions may originarsand for various reasons:
 Nonconformities critical, because it directly affects the customer.
 Nonconformities internal and external audits.
Quality area inspect and verify the implementation of corrective actions
assigned according to the Application Form corrective and / or preventive.
Preventive actions.- To issue a preventive action can be considered the
following main sources:
 Analysis of statistical trends Indicators of the company.

 Changes related to the product (specifications, scope,
requirements) that may involve a potential nonconformity.
 Observations and results of audits.

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 complementary actions arising in implementing corrective action.

 Analysis of nonconforming products
HACCP Team must register Preventive actions in preventive action request

format, where you must specify the date, responsible for detecting and all
necessary data to identify the cause finding that preventive action. Quality
area will be responsible to inspect and verify the progress of preventive
actions proposed.
3.8 Control of nonconforming product

The eventual detection of non-compliant raw at the time of receiving
materials products through visual checks and / or dimensional, it is the
responsibility of the Supervisor of quality, while elements or finished
products during the various stages of the manufacturing process of
INTERAMSA AGROINDUSTRIALS .AC is Quality Control supervisor in
accordance with the procedure laid down for it.
The nonconformities are registered immediately in the corresponding
annexes, nonconformity of Raw Material and Packaging Material and
Packaging. FR-44 and automatically activate the Corrective and Preventive
Actions FR-01
After HACCP Team will analyze and identify the root cause of the
nonconformity and determine the appropriate corrective action.
For determining the root cause you may use the following methods:
"Five Why"
With this tool it is to identify the reasons why a problem occurs. The idea is
to ask 5 times why a problem, since in most cases do not usually hit at the

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first opportunity, if not advanced the question. Thus having no answer most
likely cause is the last issued.
"Five M" WITH ISHIKAWA - These "M" five are as follows:
Machine: the inputs and outputs of each machine or equipment involved in
the process is analyzed and its operation from start to finish and
configuration parameters let you know if the root cause of a problem is in
them.
Method:It must question the way of doing things. When a process is
designed, a number of circumstances and conditions (knowledge,
technology, materials) that can vary over time and not be valid from a given
time.
Workforce:Staff can be the cause of a fault. Lack of knowledge of the
process, not possess the skills to perform tasks, etc.
Environment:Environmental conditions can affect the result and cause
problems. Assess the conditions in which there has been a failure.
Raw material: The materials used as input are other potential sources may
arise in which the root cause of a problem.
Among other quality tools to help us get to the real cause and controlled.
3.9 traceability
INTERAMSA AGROINDUSTRIALS.AC tracks through traceability procedure PR-
10 has implemented actions to achieve planned results.
Product development require that maintain traceability chain, the purpose of
which INTERAMSA AGROINDUSTRIAL SAC is capable, when it is required, to
determine materials, documentation, test results, etc. which they were used
or obtained during processing of the product.

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The identification of lots is essential to recall products and also contributes to

maintaining effective stock rotation. All products are properly lotizados
simple and clear the entry of raw material to finished product shipment way.
 Labeled
The products are labeled and these contain necessary information about the
product, batch, weight of content, trade name, customer name, customer
registration, address, date of production, production time and expiration
date.
 Product information
All products are accompanied by sufficient information to enable the
customer to know the nature of the product also it includes information on
storage.
3.10 Claims Management
INTERAMSA AGROINDUSTRIAL SAC, has established a procedure to handle

customer complaints and claims PR-04.
Complaints or customer complaints are channeled to the Chief Quality
Assurance, who proceed to analyze them, registration and management
through the implementation of corrective and preventive actions Procedure
(PR-12)
Actions taken shall be appropriate to the effects of non-conformities found
and because of their importance, they are immediately communicated to
other staff.
Nonconformities may result from different circumstances:

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o Claim / customer complaint: When the client makes a claim about the
product or service provided. That is, the client detects our mistakes before it
finds corrected. This non-compliance generally is critical.
o Provider: When there are problems with the raw material supplier .In this
case the return is made to the vendor.
o Process or product: Off-specification or non-compliance with the
requirements for the production process.
o Others.
Every time you report a deviation must be recorded that the requirement was
not met.
3.11 Incident management, product recalls and recall of products.
INTERAMSA AGROINDUSTRIAL SAC has established a system for managing

incidents, product withdrawal and recall.
Incident Management, product recalls and product recovery is under
INTERAMSA AGRIBUSINESS responsibility of the Head of Quality and Plant
Manager, who perform the supervision of the entire chain of production and
distribution of products processed by INTERAMSA AGROINDUSTRIAL SAC,
such as detailed in respective document
The procedure for Incident Management, Collects Products Products detailed
in the PR-09 procedure, which also sets possible situations that affect safety,
legality and quality product and removal and recovery, which they resemble
drills, which are also detailed in the aforementioned document.
In turn, the Head of Quality Assurance Chief Plant, will enable the relevant to
the management of these situations staff through written guidelines.

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3.12 Guidance and Customer Communication
INTERAMSA AGROINDUSTRIALS.AC has establishedthe necessary guidelines

to manage communication and staff participation effectively, allowing
receiving, recording and responding appropriately internal and / or external
communications of the organization and stakeholders, where we can see
more detail in Appendix according to "Procedure communication, PR-35.
Communications between staff of the company, according to the type of
information to be transmitted, follows at least some of the media following:
DISCLOSURE
Type of information Media Staff to be
communicated
Provisions of the Senior Formal communications Team boss and HACCP,
Management of the from senior Supervisors.
Company management.
E-mail; Intranet;
memorandum and
letters
HACCP team agreements Meeting minutes. Management
Document Management representative
Intranet, and Head of quality
memorandum assurance.
memorandum cards and Supervisors.
letters
Results of assessments Evaluation reports Supervisors, head of
(audits, inspections, Intranet quality assurance.
reviews, etc.)
Changes in policy and Formal communications Directors, General
management documents of those responsible for Manager.
the changes. HACCP team
Supervisors.

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E-mail; Intranet,
memoranda and letters
4 STANDARDS FOR FACILITIES

4.1 Relative standards outside facilities
4.1.1 Location
Processing Plant INTERAMSA AGROINDUSTRIALS.AC is located at Km 37.2
Panamericana Sur Lurin, Lima.; in steps comprising receiving from the raw
materials and inputs, processing and storage of the finished product and
shipment to the destination.
4.1.2 Surroundings and access roads
The whole environment of the plant will be lit, and free of accumulations of
materials, maldispuestos equipment, garbage, junk, junk, weeds, standing
water, unusable materials or any other element that favors possibility of
shelter for contaminants and pests will be maintained.
Access floors are paved establishment are smooth surface so that no dust or
water rises empoce. Also, the outer walls of establishment are durable,
waterproof and washable material to prevent ingress of environmental
contaminants (dust and smoke) and pests. It will be maintained under
conditions that protect against product contamination.
4.2 Security
The company INTERAMSA AGROINDUSTRIAL SAC has established mechanisms

for evaluating security measures and potential risks from deliberate actions
such as theft sabotage, the same as those described in the Proceedings of PR-

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29 Security Through monitoring and appropriate measurements, we get real

evidence to allow verification or check for side implementation of compliance
procedures, and secondly the effectiveness of control established to ensure
minimum compliance with applicable legal requirements, improved
environmental performance, safety and occupational health and achieving
the goals and objectives defined by the company.
4.3 Facility design, product flow and segregation

The plant design must be in accordance with the processes and products that
will develop and use of processes, practices or products to avoid, reduce; or
control pollution, which may include treatment, process changes, control
mechanisms, efficient use of resources and material substitution, which have
been described in the HACCP plan, Manual BPM and PHS .
PLANT DISTRIBUTION PLAN

MAP: INTERAMSA AGROINDUSTRIAL SAC
ELABORATED REVIEWED APPROVED
Head of Quality Assurance. General Manager General Manager

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APPENDIX 1: Distribution Diagram of the Quinoa, Kiwicha, Cañihua and Chía

Processing Plants.
4.1 Areas raw material handling, preparation, processing, packaging and

storage
4.4.1 Walls
The walls are constructed with concrete, polished and painted white.
The interior walls, particularly in the areas of process and storage areas are
white epoxy, washable paint without cracks or holes where dirt can adhere.
The angles between the walls - floors and between walls - ceilings or ceiling
are easy to clean (reed).
4.4.2 Floors
Floors and coatings in all areas of processing and storage of food, as well as
health service, changing rooms and laboratory are smooth, waterproof,

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washable and non-slip, built with materials resistant to traffic and cleaning
chemicals, such as brick , sealed concrete, ceramic slip.
The surfaces are impermeable, couples, or joints without cracks of irregular
dilatation.
The joints between floors and walls are rounded to facilitate cleaning and
avoid accumulation of materials that help contamination.
4.4.3 ceilings
The ceilings of the process area are aluminized and galvanized corrugated
(aluzinc), they form curved arches supported by metal structures, favoring
the falling rain to gutters, facilitating drain rain and cleaning them. There are
sections of the roof with translucent corrugated fiber glass; favoring the
entry of natural light during the work day, saving energy use.

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4.4.4 Windows
The windows are installed so as to prevent the accumulation of dirt and are
easy to clean.
4.4.5 Doors
The doors are smooth, non adsorbents and easy to clean.
4.4.6 Passages
The passages of the production plant are proportional to the number of people
passing through them and in no case are used as areas for storing amplitude.
The structure of the plant and facilities are appropriate for the purposes
intended.
4.4.7 Facilities and services
a. illumination
The intensity, quality and distribution of natural and artificial lighting is
adequate and sufficient for the type of work. It is considered the minimum
lighting levels recommended by the Ministry of Health, which are shown in
Table 1.Light fixtures are protected with screens to prevent accidents in case of
rupture and easy cleaning.
Table 1: Correspondence between illumination intensity and the installation
area
AREA INTENSITY
ILLUMINATION
Reception, production and storage. 220 lux (20 foot candles)
Other areas (*) 110 lux (10 foot candles)
Source: Regulation on Surveillance and Sanitary Control of food and beverages
for human consumption DS No. 007-98 SA (Ministry of Health, 1998)

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b. Electrical installations
All electrical equipment is kept clean, closed and in good condition even when
not in use. Electrical wires are embedded in the wall, not allowing hanging wires
on the food handling area.
c. Ventilation
Business environments are provided with sufficient ventilation to avoid
excessive accumulated heat, steam condensation, dust and to remove
contaminated air.
4.5 Services: water, air and other gases

4.5.7 Water supply
The property will supply drinking water from the public network. In addition,
this will have water systems that guarantee a permanent and sufficient supply
in all areas. The systems used for water storage will be constructed, maintained
and protected so as to prevent water pollution.
4.6 Teams
Equipment and utensils used in food handling, are made of materials that do
not emit toxic chemicals or impart odors and flavors. They are resistant to
corrosion when in contact with food. These are built with non-toxic materials
and designed to withstand the environment used and the reaction and allows
repetitive food cleaning and disinfection. The surfaces of equipment and
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Teams that are not in the areas of processing or food handling and does not
come into contact with food are built so that they can be maintained in a clean
condition.
4.7 Maintenance
Maintenance to be held in the company's preventive maintenance: the level of
maintenance to be performed periodically as a result of use or over time. Usually
due to worn elements, the consumption of oil and other consumable items, and
other similar effects. For this program preventive and corrective maintenance of
machinery and equipment was performed .pg-03
4.8 Accommodation facilities

INTERAMSA AGROINDUSTRIAL SAC Company has dining facilities for staff and
has also assigned an environment designed for their respective dressing rooms
with lockers with a separation of soiled / clean work. These being suitable
according to the Standard and verified through the procedures described in the
Manual of Good Manufacturing Practices.
4.9 Control Physical and Chemical Contamination Product

Company INTERAMSA AGROINDUSTRIAL SAC has a chemical control program,
which contemplates the use, storage and handling of non-food chemicals. It also
has the specifications and technical and safety of each chemical used in
installations tabs, these tabs demonstrate the suitability of the chemical for use
in the food processing environment.
Regarding the glass control, brittle plastic, ceramic and similar materials that can
not be excluded from the operation remain protected against breakage in

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process areas. Policies and procedures related to the management of the above
and what to do in case of rupture.
INTERAMSA AGROINDUSTRIAL SAC has established procedures that are
developed in the Manual BPM and PHS.
4.10 Detection equipment and removal of foreign bodies

The raw material is received at the processing plant where visual inspection is
performed to verify what is being received and to identify any foreign bodies if
any, which will be recorded in the form of raw material reception. the raw
material will then be stored for later operation.
The raw material before being packaged and labeled will be taken to previously
completed product storage equipment pass through the metal detector to
ensure not contain a metal. All knives used in the cutting area are reviewed and
monitored daily by the area manager and assistant store quality assurance.
The procedure for performing cleaning and disinfection are indicated in the
program hygiene and sanitation.
INTERAMSA AGROINDUSTRIAL SAC has established a procedure for detection
and removal of foreign bodies.
4.11 Cleaning and Hygiene

The company INTERAMSA AGROINDUSTRIAL SAC Program provides hygiene and
sanitation describing the procedures implemented to ensure that the level of
hygiene is appropriate at all times and minimizes the risk of contamination.
4.12 Waste and Waste Disposal

Based Standard has established procedures for the proper

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management of solid waste disposal described in the Manual of Good

Manufacturing Practices and Program of hygiene and sanitation, which are
intended to prevent the accumulation, the risk of contamination and attracting
pests.
4.13 Storage facilities
The plant has physically distributed storage so that prevents cross-contamination

of products due to the movement of equipment, materials or personnel.
 Input Warehouse; inputs that come into direct contact with food is stored.
 Chemical storage; chemicals stored,
 Raw material warehouse.
 Finished product warehouse; They are stored in barrows.
 Stock maintenance.
4.14 Pest Control
INTERAMSA AGROINDUSTRIAL SAC The company has a comprehensive program

that includes pest control flying pests, insects and rodents of any kind or any
evidence of animal populations that may pose considerable risk of product
contamination. The control system is able to control the pest without controls
represent the same risk of product contamination; the control system is
monitored according to the schedule pest control through a specialist
outsourced company in pest control, which has operating license and technical
certification for the use and handling of chemicals.

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The company retains all relevant documentation to pest control, among which
an updated entire site with the devices listed, identifying traps, defined
responsibilities of management and contractor, data products used in the plane
included pest control, records of pest activity observed, so it meets the
requirements of this section.
4.15 Shipping and Transportation
INTERAMSA AGROINDUSTRIALS.AC has established procedures to ensure

maintenance of quality and safety of its products during clearance processes. For
this verifies that the transport takes place under appropriate conditions and
vehicles used are at proper storage conditions and hygiene and controlling any
cause of pollution from the means of transport itself, the raw material, the staff
or the loading-stowing and download.
5.-CONTROL PRODUCT
5.1.- Design and Product Development
INTERAMSA AGROINDUSTRIAL SAC has identified and planned processes that

are necessary to perform the required product and activities that are associated
with aspects related to the possible changes in the product and packaging
processes and processing in order to ensure safe products and legal.
The flowchart describes in detail how products are produced: Andean grains and
Chia as described in the preparation of HACCP plan.
INTERAMSA AGROINDUSTRIAL SAC performs testing the lifetime of their

products, which confirm compliance with the microbiological, chemical and
organoleptic, according to documented protocols considering storage
conditions and handling.

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Labeling complies with the legal requirements of the destination country.
5.2 Product Labeling
Labeling meets the legal requirements of the destination country. The

specifications of the label are described in the data sheet (Table 1). The product
labeling procedure PR-36
5.3 Allergen Management
At the processing plant the company INTERAMSA AGROINDUSTRIAL SAC no

allergens (any of those indicated in the list of the FDA., And CODEX) or raw
materials or packaging materials are used. no presence of allergens in the raw
material as this is coming from a natural and healthy grain and is not considered
an allergen so as this is essential for compliance with the BRC issue, undertakes
compliance with the legal requirements of labeling.
The company states that the processed products are not considered within the
categories of allergens established by the Codex Alimentarius and international
organizations.

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I. ALLERGEN RATIO BY CODEX ALIMENTARIUS
 Cereals containing gluten, ie wheat, rye, barley, oats, spelled their crossbred
varieties and products thereof.
 Crustaceans and products.
 Eggs and egg-based products.
 Fish and fish products.
 Groundnuts (peanuts), soybeans and their products.
 Milk and milk products (including lactose).
 Tree nuts and nut products.
 Sulphites in concentrations of 10 mg / kg or higher.
II. ALLERGENS II RATIO BY EUROPEAN COMMUNITY
 Cereals containing gluten (ie wheat, rye, barley, oats, spelled, kamut or their
hybridised strains) and products.
 Crustaceans and crustacean products.
 Eggs and egg-based products.
 Fish and fish-based products.
 Peanuts and peanut-based products.
 Soy and soy-based products.
 Milk and milk products (including lactose).
 Nuts, ie almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts
(Juglans regia), cashews (Anacardium occidentale), pecan (Carya illinoiesis),
Brazil nut (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts
and walnuts Australia (macadamia ternifolia), and derivative products.
 Celery and products.
 Mustard and products.
 And sesame seeds-based products sesame seeds.
 sulfur dioxide and sulphites in concentrations higher than 10 mg / kg or 10 mg /
l expressed as SO2.

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5.4 Authenticity, claims and chain of custody Product
INTERAMSA AGROINDUSTRIAL SAC has implemented a method of Procedure

Replacement Fraud - authenticity and vulnerability. (PR-28)
During the step of receiving the product statements documented. In addition,

controls have been established to ensure the integrity and veracity of the
documents received with the raw material.
5.5 Product packaging
INTERAMSA AGROINDUSTRIAL SAC has a procedure to ensure that containers

are suitable and which are stored under conditions that minimize the risk of
contamination and deterioration. The description of packaging of the finished
product is specified in the format check process monitoring packaging (PR-40)
controls received materials and their compliance certificates ensuring that

packages are made are suitable for the intended use and stored under
conditions that reduce the risk contamination and deterioration.
Each batch of packaging is coded; and before being accepted sampling and
evaluation of each batch with the control labeling format it is done - coded FR-
49
5.6 .Inspección Product and Laboratory Analysis
INTERAMSA AGROINDUSTRIAL SAC reviews the requirements related to the

product / service. The inspection is performed before committing to provide the
product, ensuring that:
• They are defined product requirements.

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• They are resolved differences between the requirements of the

application and those previously expressed.
• It has the ability to meet the defined requirements.
INTERAMSA AGROINDUSTRIAL SAC maintains records (master list of documents

- LI-01) of the results of the review and actions arising from it.
If the customer provides no documented statement of requirement,

INTERAMSA AGROINDUSTRIAL SAC confirms these before accepting the order.
If the product requirements are changed, INTERAMSA AGROINDUSTRIAL SAC

ensures that relevant documents are amended and that the personnel involved
is aware of this.
INTERAMSA AGROINDUSTRIAL SAC planning program analysis covering products

and the production environment, including microbiological, chemical, physical
and organoleptic analyzes, methods, frequency and specific limits are
documented. For compliance checks is programmed to perform annually.
In the case of microbiological analyzes and pesticides INTERAMSA

AGROINDUSTRIAL SAC subcontracted to an accredited before INDECOPI and
complies with the ISO 17025 laboratory.
We also have our own laboratory for routine analysis (physical analysis).
5.7 Product release
INTERAMSA AGROINDUSTRIAL SAC ensures that lots of their finished products

are not released until it has not carried out the agreed procedures.

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The finished products are released by the head of Quality Assurance after all
inspections and analyzes have been completed. The release procedure of the
product described in PR-08.
6. PROCESS CONTROL
INTERAMSA AGROINDUSTRIAL SAC define, plan and implement activities
measurement, monitoring, analysis and improvements needed, through the BRC
standard, objectives, procedures established audits, customer support, analysis
and control of nonconforming product, Preventive Actions, Corrective
Management Review and Improvement.
6.1.- Control Operations
The control of the operations is to demonstrate and ensure that the product: For
this we have developed an inspection mechanism of control applied to prevent,
eliminate or reduce the hazards can be found in stages check the start, during
the execution of the process / service and once completed activities, thus
demonstrating that the delivered product meets all requirements established by
the client, achieving the degree of conformity defined by him.
These measures are used in conjunction with GMP and SSOP, to provide an
effective control of biological, physical and chemical, that can be found in the
raw material and production line.
6.2.- Control Labeling and Packaging
INTERAMSA AGROINDUSTRIAL SAC keeps track of the containers, from receipt

by the format, the containers are coded and used according to the FIFO rule.
Packaging suppliers are certified and constantly evaluated. This is evidenced by
labeling formats Control - coded (FR-49).

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6.3.- Total Weight, volume and number of units
The quantity control: control weight, volume and number of units to carry out
this purpose has produced an annual internal audit program, this program
contains dates, areas to be audited and those responsible (internal auditors) in
order to perform internal evaluations verification conformity of the BRC standard
and thus to detect possible deviations.
6.4 Calibration and control of measuring and monitoring devices
Calibration and control devices for measuring and monitoring performed by

detecting deviations of the integrated system and method implementing
corrective and preventive actions. (PR-12)
7. PERSONAL
7.1.- Training
INTERAMSA AGROINDUSTRIAL SAC as a leader in its field seeks to include as your

staff the best for each job people, for it ensures that staff are competent to
perform their activities and it is important for it that the personnel performing
work and tasks affecting safety, legality and quality of the product meets the
requirements in relation to their skills based on education, training, skills and
experience.
The new staff that integrates the company, will be trained and receive adequate
information before starting to work, you clearly explain the company policies and
functions that will play will be monitored once entered the plant will be induced
by the Lead area under which it is responsible, if any, or if the operator
responsible for the production line, then the proposed induction period spent to

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carry out the tasks for which it was induced. During this period the new staff will
be monitored during the process.
To ensure compliance with the training requirements and competencies of staff

has documents: Description profile job, through the procedure description job
profile and competencies required in relation to the posts defined in the
organizational chart the organization.
INTERAMSA AGROINDUSTRIAL SAC takes into account that human resources is

of paramount importance for the proper functioning of the Management System
Quality and Safety, and for the company's own activities, for this reason, senior
management is committed to implementing training common for all staff,
according to the work performed which will have a timetable for implementation
and evidence records of all training received will remain, and the results of
evaluation of their effectiveness through staff training records. (FR-06).
7.2.- Personal Hygiene
INTERAMSA AGROINDUSTRIAL SAC within its policy of quality and safety commits
to produce safe products for the consumer, thereby procedures established by
the rules of personal hygiene which must be met by all company employees.
and also they find themselves subject to compliance with hygiene procedures
within the plant, the staff of subcontractors and visitors. Compliance with these
rules shall be checked routinely, daily and each time visiting by the external
personnel involved in the food safety chain. The staff hygiene procedures are set
out in the PHS manual

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7.3.- Health Screening
INTERAMSA AGROINDUSTRIAL SAC is ensured by the respective procedures

ensuring that its employees do not carry any disease that could endanger the
safety of their products. For this the company show that employees go through
annual medical examination where the results of your overall health are evident,
and a discard of infectious diseases that could be transmitted to food produced
by the company for this medical review coprological staff will include serial
analysis. The information will be stored in the Personal File of each employee.
In the event of illness during production work, or absence procedures are

documented and stored in the personal file of each employee. Such procedures
are established in the procedure PG-09 Control Personal Health Record Format:
FR-24: Surveillance of health personnel.
7.4.- Protective Clothing
Employees or subcontractors personnel and visitors entering production areas

will be communicated to the obligation to wear suitable protection for this
purpose INTERAMSA AGROINDUSTRIAL SAC will provide them.
The use of protective clothing for each area is documented in procedures of the
company, the company likewise arranged INTERAMSA AGROINDUSTRIAL SAC
distinct warning in each area and / or work area on protective equipment
required.

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Version : 06

BRC MANUAL Code : MA-00

POSITION NAME FIRM

APPROVED BY: General management

PRODUCED BY: Plant Manager

Date Page Change and Reason for Change

Prohibida su reproducción sin autorización del Gerente General.

Reproduction prohibited without authorization from the General Manager.

3.12 GUIDANCE AND COMMUNICATION WITH THE CLIENT ……………………………………………………………………………… 49

Reproduction prohibited without authorization from the General Manager.

The present document constitutes the MANUAL BRC Company INTERAMSA

Reproduction prohibited without authorization from the General Manager.

The members of the HACCP team of the INTERAMSA AGROINDUSTRIAL SAC

Reproduction prohibited without authorization from the General Manager.

Reproduction prohibited without authorization from the General Manager.

1. COMMITMENT OF THE MANAGEMENT TEAM

1.1 Management Team Commitment and Continuous Improvement

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 A program of meetings will be held with a minimum monthly frequency.

1.1.1 Quality Assurance Policy

1.1.2 Quality Assurance Objectives

INTERAMSA AGROINDUSTRIAL SAC has established the following objectives

Reproduction prohibited without authorization from the General Manager.

1.1.2.1 THEORETICAL ASPECTS

DEFINITION OF THE HACCP SYSTEM

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Hazard Analysis: Collection and evaluation process information on the

HACCP PLAN: Document prepared in accordance with the principles of the

Reproduction prohibited without authorization from the General Manager.

1.1.3 Management Review

In order to comply with the requirements of the Standard, the INTERAMSA

Reproduction prohibited without authorization from the General Manager.

 The satisfaction of our clients as well as the innocuousness of our

As a result of the review of the BRC Management System, the Company's

Reproduction prohibited without authorization from the General Manager.

meetings will be held on an annual basis, generating a report for the

1.2 Organizational Structure Responsibilities and Management Team

BRC TEAM LEADER: Head of Quality Assurance.

The functions assigned to the members of the Company are in relation to

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2. FOOD SAFETY PLAN: HACCP

2.1 Food Safety Equipment

Ing. Gabriela Surco Quality supervisor. TEAM MEMBER

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2.1.1 BRC Team Description of Responsibilities

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 He is responsible for planning the activities of the company; manages the

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Reproduction prohibited without authorization from the General Manager.

8. HEAD OF QUALITY ASSURANCE.

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9.- QUALITY HEAD

10.- QUALITY SUPERVISOR

 Perform verification of packaging materials, raw materials, products in

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 Perform sampling of products in process and finished product according

11.- QUALITY ANALYST

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12. PLANT MANAGER - PRODUCTION

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equipment, improvements and changes that are required in the process

13.- PRODUCTION ASSISTANT