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Mineral water is a very delicate natural product and has no preservatives. It is therefore essential that distributors observe the following procedures:
External areas must be paved and free of debris;
The roof should be free of leaks and leaks;
The floor must be at high level in relation to the street to allow the water to flow;
Wall, floor and ceiling must be dry with no infiltration. Moisture and mildew should be washable;
The tank should be washed at least once a week, without the use of strong-smelling cleaning products;
Sinks and toilets should be separated from storage areas;
The grass, if any, should be trimmed in order not to become a pest proliferation focus;
The storage location must be cool, ventilated and away from excessive sunlight;
There must be an own and isolated or demarcated area for returned products;
Internal drains should be avoided. If necessary, they should be siphoned and capped to avoid odors and the entry of pests and contamination with microorganisms and fungi;
Storage areas should be kept free from debris and dirt.
According to the norms of the Sanitary Surveillance and ABNT for distributors of mineral water: - The shelf life established by the packer and included in the labels must be strictly adhered to;
- Instructions on stacking must also be respected;
- Garrafões must be stored at a height of 25 cm from the ground, at a distance of 45 cm from the wall and 60 cm from the ceiling;
- The maximum stacking is 4 units, interspersed with plates;
- Never place the product directly on the floor;
- Adopt the PEPS procedure, ie the first product to enter the warehouse should be the first to leave.
The vehicle intended for the transport of packaging shall be inspected before loading and shall only be used if it satisfies the following conditions:
- Provide clean load compartment, without odors or tips, such as nails, splinters and others;
- Do not present the slightest evidence of the presence of insects, rodents, birds, humidity, foreign materials and intense odors;
- It has waterproof tarpaulins and tarpaulins, free of holes and tears, clean, dry and without odors or residues that could contaminate or dirty the packages. The use of the tarpaulin is mandatory, even if the route is short;
- The maximum stacking of the product (4 pieces of cartons) must be respected in order not to damage the packaging;
- The embouching and the lashing must be very firm, using angles to avoid damages caused by the ropes;
- The tarpaulins must be arranged well stretched, to avoid accumulation of water on the surface;
- Trucks must be unique to water; transportation of other products along with water should not be done;
- The wood must always be dry and clean with good conservation;
- Empty containers should be transported lying down to prevent dirt on the neck and foreign bodies inside (pieces of wood, sheets, etc.)
- Trucks must comply with the Food Transport Regulations -
Ordinance No. CVS 15 - State Decree No. 12,342, which is intended to standardize and standardize the transport of food for human consumption, in accordance with the following:
1. Means of transport of food for human consumption, whether refrigerated or not, shall ensure integrity and quality in order to prevent contamination and deterioration of the product.
2 - It is prohibited to keep on the same continent or to carry in the same compartment of a vehicle, foods and foreign substances that can contaminate or corrupt them.
3 - Except for the requirement of the previous item, foods packaged in hermetically sealed containers, impermeable and resistant, except with toxic products.
4 - It is not permitted to transport, together with food, people and animals.
5. The driver's cabin shall be insulated from the part containing the food.
6 - In the transport of food, the words: Food Transportation, name, address and telephone number of the company must appear on the right and left sides, visibly, within a rectangle 30 cm high and 60 cm long, Product Perishable (when applicable);
7 - Food transport vehicles must have a Certificate of Inspection, in accordance with the Sanitary Code in force.
8 - The Inspection Certificate is granted after inspection by the competent sanitary authority, obeying the specifications of this ordinance. "
Among other provisions
The trucks must comply with the Food Transport Regulations -
Ordinance No. CVS 15 - State Decree No. 12,342, which is intended to standardize and standardize the transportation of food for human consumption, in accordance with the following:
Employees working with mineral water should be trained and abide by hygiene and personal presentation standards such as:
cut nails, clean hands and clothes;
Always wash hands before handling products.
Always check the conditions of presentation and hygiene of the products before selling them;
Inspect the bottles brought by consumers, checking the conditions of the bottle for cleaning, odors and integrity, in addition to the year of manufacture, refusing the bottle when necessary;
Direct the consumer to bring the bottles clean and also to protect the product from sunlight and excessive light;
Always make changes when requested by the consumer and send the product to the source, duly identified, for analysis in the internal laboratory.
It is very important not to put labels and stickers from the dispenser on the central panel where labels are placed on the packaging, so there is no overlap;
The bioleve does not accept label / cap / seal bottles, the distributor must remove them before taking them to the source;
To inspect the bottles when receiving them from their customers;
Check that there are no foreign bodies inside, if they do not have an odor and are in good hygienic condition;
Do not accept very old and grimy bottles; the appearance of the packaging is very important.
- Begin by orienting it so that it reads and follows the instructions of the packaging removing sealing wax and covers completely before the use in the case of bottles;
Orient it as to the correct hygiene of the water fountain and the carafe;
- Observe if the bottles are not in hot places or with excessive light (laundry, next to hot engines, kitchen window etc);
- Also check that the bottles do not remain in places such as the side of the stove (too much fat, frying), within the reach of children (who can introduce objects and products inside), animals or exposed to rain, dust, insects, among others ;
Check the time of consumption of the water of the bottle, which should not exceed 15 days after opening and orient, if necessary, the change from the gallon of 20 liters to the 10 liters.
- When receiving the empty bottle, check for odors and observe the hygiene conditions of the bottle by looking inside.
- The distributor is an integral part of the quality process of bottled containers, not only after receipt of the final product, but already in the quality of the bottles sent to the packaging source.
- When we receive dirty bottles with waste lids and / or labels, we delay the process, reducing productivity, affecting the waiting time of the truck for loading and even the cost of the container of the same.
- The bottles in these conditions must be washed manually before entering the process and occasionally arrive at the washer causing the entire line to stop to sanitize it.