1. By T C MARECHA Dairy Services Unit Ministry of Agriculture Mechanisation and Irrigation Development 16 July 2015 LEGAL REQUIREMENTS FOR SMALL PROCESSORS SETTING UP

2.  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

3.  Dairy Services defines 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

4.  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 fulfilling the principles  Food and Food Standards Act [Chapter 15:04]  Environmental Management Act BODIES OF LEGISLATION THAT GOVERN THE DAIRY INDUSTRY

5.  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

6.  Should be located in areas free from contamination.  Building should be designed to prevent contamination by birds, insects, rodents, house flies 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 floors are to be tiled to facilitate easy cleaning  The floor should have a 2-3% slope to a covered drain channel.  There should be no cracks and holes on floor, ceiling, windows and walls that would allow contamination.  All open windows to be screened with mesh to prevent flies and dust entering the building. BUILDING

7.  Ideally stainless steel equipment  Purchase equipment which can be easily cleaned  Choose utensils without corners but round edges  Equipment to be strategically positioned EQUIPMENT

8.  Adequate clean water supply  Hand washing facilities  Foot baths  Workers toilet and showering areas  Clean yard HYGIENE

9.  Processors recommended to have a laboratory and  submit 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

10.  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

11.  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  Effluent 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

12. Average Monthly intake Volume (litres)US $ (Annual) <5 00025 <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 000300.00 COST OF DAIRY REGISTRATION CERTIFICATE (PART II)

13.  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

14. THANKYOU !!