FDTE-4111

Food Processing
LAB-2
Bimbo visit questions

Submitted by: Sudharsh Sajeev

Bimbo Tour Questions
Answer each question on the paper provided. All questions are of equal
value.

1. The regulatory third-party audit in Bimbo is by the BRC (British Retail Consortium)
which is once a year. The second party audits in Bimbo includes audit by their customers like
Burger king, Sobey’s, Wendy’s etc. and the other internal audits includes audit their quality
control department carried out by the quality controllers and supervisors which is done once a
month.

2. The ingredients that is regulated is the ascorbic acid which is used as preservative. The
quality department is in charge of the dispense of the preservatives which is done in daily
basis and the supervisors are also responsible for the monitoring and the documentation of
use of these ingredients.

3. Allergens are managed in a well by an in-plant allergen control plan which include the
proper storage of the allergens which are: Soya, sesame and wheat. The storage is at a
different area from the non-allergen ingredients and stored in a way they don’t get mixed up
with proper labels. The spoons used to scoop these allergens when used for processing are
colour coded to avoid mix-up. And the labels in each product do also mention that “may
contain allergens it” as well.

4. In case of the food defence in Bimbo’s they follow certain regulations like ensuring that
the transport that brings the raw materials are properly locked before they are received, the
food defence related training is given for the workers, there is a authorized entry to plant
system where a person can only enter the plant after someone from inside lets you in, proper
documentation in case of each processing and also ensuring that the products after processing
when transported is send in a well locked container.

5. There is a glass register which is assessed daily, weekly and monthly basis. If any glass or
plastic pieces are found, then the risk assessment is done as well as proper investigation
regarding the missing pieces if any and even recall the particular batch products if needed.

6. As a part of the Environment monitoring program tests for yeast and mold is carried out in
case of the air samples on a monthly basis, pathogen (Listeria and Salmonella )swab tests in
every quarter of an year and also test of water sample for bacteria twice every year.

7. The primary food safety concern is the physical hazards like plastic, glass, other foreign
matter. Etc. the common biological hazards are yeast and mold. There is almost no concern in
case of chemical hazards.