Repackaging Plan & HACCP

Repackaging Plan & HACCP

Mama Vee Afro Market — 10 Shakespeare Street, Watford, WD24 5HF

Registered with Watford Borough Council | Pre-packaged Dry Goods Retailer & Repackager

Part 1 — Repackaging Plan

What We Plan to Repackage

Mama Vee Afro Market plans to repackage the following dry food products into smaller consumer portions:

  • Yellow Garri (bulk 20kg → 1kg, 2kg, 5kg portions)
  • Crayfish (bulk → 50g, 100g, 200g portions)
  • Other dry African food staples as the business grows (e.g. Egusi, Ogbono, dried pepper)

Repackaging Process

  1. Bulk product received from approved supplier and inspected on delivery
  2. Product stored in sealed, labelled containers in a clean, dry storage area
  3. Repackaging carried out on a dedicated, clean food-grade surface
  4. Food-grade gloves and clean utensils/scoops used at all times
  5. Product weighed using certified trade-approved scales
  6. Portioned product placed into clean, food-grade packaging
  7. Label applied to each pack before sealing
  8. Finished products stored correctly and date-checked regularly

Product Labels

All repackaged products will carry a label showing:

  • ✅ Product name
  • ✅ Net weight (e.g. 1kg, 2kg, 5kg)
  • ✅ Ingredients list
  • ✅ Allergen information (highlighted in bold)
  • ✅ Best before date
  • ✅ Country of origin (e.g. Product of Nigeria)
  • ✅ Storage instructions (e.g. Store in a cool, dry place)
  • ✅ Packed by: Mama Vee Afro Market, 10 Shakespeare Street, Watford, WD24 5HF

Equipment

  • Certified trade-approved weighing scales (stamped for trade use)
  • Food-grade scoops and utensils (dedicated per product)
  • Food-grade packaging bags/containers
  • Printed product labels
  • Disposable food-grade gloves

Part 2 — HACCP Plan

What is HACCP?

HACCP (Hazard Analysis Critical Control Points) is a food safety system that identifies what could go wrong during food handling and repackaging, and puts controls in place to prevent it.

Step 1 — Hazard Analysis

Step Potential Hazard Type Risk Level
Delivery of bulk product Contaminated, damaged or out-of-date stock received Physical / Biological Medium
Storage of bulk product Pest contamination, moisture damage, cross-contamination Biological / Physical Medium
Repackaging process Physical contamination (hair, dirt), cross-contamination between products, incorrect weight Physical / Chemical Medium
Allergen handling (crayfish) Cross-contamination of allergen (crustacean) onto other products Allergen High
Labelling Incorrect or missing allergen/weight/date information on label Legal / Safety High
Storage of repackaged product Pest contamination, moisture, incorrect date rotation Biological / Physical Low

Step 2 — Critical Control Points & Controls

Hazard Control Measure How We Check It What We Do If It Goes Wrong
Contaminated delivery received Inspect all deliveries on arrival. Check dates, packaging integrity and condition. Visual check on every delivery. Delivery record kept. Reject delivery. Contact supplier. Record the issue.
Pest contamination in storage Store all products in sealed containers off the floor. Regular pest checks. Daily visual check of storage area. Recorded on daily checklist. Remove affected stock. Deep clean. Contact pest control.
Physical contamination during repackaging Hair tied back. Gloves worn. Clean surface and utensils used. No jewellery. Visual check before and during repackaging. Discard contaminated product. Re-clean surface and restart.
Allergen cross-contamination (crayfish) Crayfish repackaged separately from all other products. Dedicated scoop and utensils. Full clean between products. Check utensils are clean before use. Never mix products. Discard any potentially contaminated product. Deep clean all equipment.
Incorrect labelling Label checked against product before applying. Weight verified on certified scales. Check every label before sealing pack. Remove incorrect label. Relabel correctly before sale.
Out-of-date repackaged stock FIFO stock rotation. Best before dates clearly marked on all packs. Daily date check of repackaged stock. Remove and dispose of any out-of-date stock immediately.

Step 3 — Monitoring & Records

  • 📝 Daily food safety checklist completed every working day
  • 📝 Delivery records kept for all bulk stock received
  • 📝 Repackaging records kept (product, date, batch, quantity)
  • 📝 All records available at premises for inspection at all times

Step 4 — Review

This HACCP plan will be reviewed:

  • When a new product is added to the repackaging range
  • If a food safety incident occurs
  • At least once per year

Document prepared by: Vivian Michael, Owner — Mama Vee Afro Market

Date: May 2026

Next review date: May 2027