By T C MARECHA

Dai ry Serv ices Un i tM in is t ry o f Agr icu l ture Mechan isat ion and I rr igat ion Deve lopment

16 Ju ly 2015

LEGAL REQUIREMENTS FOR SMALL PROCESSORS

SETTING UP

Demand for dairy products is expected to increase in the next decade in developing countries by 30% or more (UN)

There is a growing market for dairy products, with consumers demanding quality products and value for money.

In 1980 the country only had 1 major processor and

currently there are 8 large processors and 29 small processors

INTRODUCTION

Dairy Services defi nes small processors as processors processing less than 50 thousand litres of milk per month.

Three categories of processors i.e. on farm producer processors, group processors (milk collection centre-MCC) and a processing only factory.

Small scale processing has been a tool for alleviating poverty and gender empowerment in many countries.

Small processors have more challenges in product quality in Zimbabwe.

Challenges in product quality can be addressed with consultation with the relevant regulatory authorities prior to setting up.

TYPES OF “SMALL” DAIRY PROCESSORS

The Dairy Act [Chapter 18:08]– which lay down the basic principles.

The Dairy Regulations 886 of 1977- which are more specific and generally provide the means of fulfi lling the principles

Food and Food Standards Act [Chapter 15:04] Environmental Management Act

BODIES OF LEGISLATION THAT GOVERN THE DAIRY INDUSTRY

Milk is perishable & dairy products can easily transmit diseases Subject than most industries to statutory control. Failure to achieve basic hygiene standards causes

outbreaks of food poisoning Therefore no legal requirements specific for small

processors only

LEGAL REQUIREMENTS

Should be located in areas free from contamination. Building should be designed to prevent contamination by

birds, insects, rodents, house fl ies and dust. A panelled ceiling is highly recommended compared to

beams which accumulate dust which might contaminate the product.

Walls should be tiled to at least 1.5metres or painted with a light washable paint.

Ideally the fl oors are to be tiled to facilitate easy cleaning The fl oor should have a 2-3% slope to a covered drain

channel. There should be no cracks and holes on fl oor, ceiling,

windows and walls that would allow contamination. All open windows to be screened with mesh to prevent fl ies

and dust entering the building.

BUILDING

Ideally stainless steel equipment

Purchase equipment which can be easily cleaned

Choose utensils without corners but round edges

Equipment to be strategically positioned

EQUIPMENT

Adequate clean water supply

Hand washing facilities

Foot bathsWorkers toilet

and showering areas

Clean yard

HYGIENE

Processors recommended to have a laboratory andsubmit at least one

sample of each product produced for sale each week to the nearest Dairy Services Lab or other approved lab for routine testing.

Authority to operate regular submission of

product samples – to meet laid down legal standards

QUALITY ASSURANCE

Quality system incorporating HACCP

Pasteuriser pre-requisite for processing

Prevent recontamination

Legal requirements on quality not only for consumer protection

FOOD QUALITY AND FOOD SAFETY

Inspection of the dairy premises by regulatory authorities is required before putting the product on the market.

Product has to comply with the Food and Food standards Act requirements

Effl uent and waste management also have to be environmentally friendly according to EMA requirements.

It important to note that any issued certificates are only specific to the inspected dairy premises

Non- compliancy results in product being barred from being sold in the formal market chain

INSPECTION AND REGISTRATION

Average Monthly intake Volume (litres)

US $ (Annual)

<5 000 25

<5 000-10 000≤ 50.00

<10 000-25 000≤ 100.00

<25 000-50 000≤ 125.00

<50 000-100 000≤ 150.00

<100 000-500 000≤ 175.00

<500 000-1 000 000≤ 200.00

<1 000 000 300.00

COST OF DAIRY REGISTRATION CERTIFICATE (PART II)

All actors in the dairy value chain have a role to play in production of safe milk products

The government and industry still have a long way in continued support to small holder farmers so that their milk is marketed and processed via the formal chain.

CONCLUSION

THANKYOU !!