Introduction

AlRai Food Industries was established in 1968 in Al Ahsa by Mohammad Mousa Bokhamseen. ALRAI Food Industries which rapidly evolved from a small factory of dairy products to become nowadays a major Saudi factory producing a versatile variety of products and is rated between the most important producers for juice and dairy products in the Kingdom. Adopting International standards of safety and food hygiene, ALRAI Food Industries enforces the belief of good health and right nutrition in its entire range of products implicating essential nutrition values.

Generally speaking, ALRAI Food Industries, with more than 15 production lines and about 450 employees and a sales distribution fleet of about 300 vehicles, geographically covers the whole kingdom and is relentlessly aspiring to achieve a bigger and bigger market share in the surrounding gulf countries.

Overview of the Quality Management System

The organization has established, documented and implemented this Quality Management System to constantly improve the effectiveness of the system which will bring considerable benefits both for the customers and the organization.

Company management devote themselves at all times to guarantee the production and distribution of products of high specification, hygiene and finest quality in support of an uncompromising service to its customers and in the best interests of public health.

It is the policy of the company to fully comply with all the requirements of the customer both statutory and regulatory requirements and to continually improve the effectiveness of the Quality Management System.

The Quality Management System covers the following scope of activity:

Processing, Packaging, Storage and Distribution of Juice and Dairy Products

In order to achieve persistent improvement within all aspects of the business, measurable objectives have been set within the organization with the overall aim of:

·        Reducing Process and Product Nonconformance

·        Improving Process and Product Performance Characteristics

·        Improving Customer Satisfaction Levels

·        Improving Supplier Performance

The company has set Key Performance Indicators throughout the business operations in order to continually monitor, analyze and review performance compared to targets and to act upon the results where deemed necessary.

Our valued customer is our most cherished asset and it is our policy to constantly improve the level of our services in order to become the benchmark supplier against which all others are judged.

The Quality Management System and HACCP System enjoys the full and active support of the Top Management Team

The company has determined the following criteria in order to successfully manage and improve product, process and service quality: 

·       The sequence and interaction of the key processes

·       The criteria and methods needed to ensure that both the operation and control of  the processes are effective

·       The availability of resources and information necessary to support the operation and monitoring of the processes

·       The monitoring, measurement and analysis methods required to verify the effectiveness of the system

·       The actions necessary to achieve planned results & to ensure continual improvement of the system & its performance

Processes have been established for the management of: 

·       Management Activities

·       Provision of resources

·       Product realization

·       Measurement, analysis and improvement

Food Safety Plan

Food safety embraces paramount importance towards the customer and in order to convene food safety requirements, the HACCP Plan has been prepared in accordance with the United States Department of Agriculture (USDA) Food Safety and Inspection Service ‘Guidebook for the Preparation of HACCP Plans’ which meets the requirements of Codex Alimentarius 1997.

HACCP development records covering Hazard Analysis, determination of Critical Control Points and Critical Limits are contained within the HACCP Modules

Fresh products/ Tetra products/ Ice cream products

Al-Rai Standard

Product Classification

Class 1: Short Shelf Life Product 7 To 15 Days

15 Days

Class 2: Short Shelf Life Product 1 To 2 Month

Class 3: Frozen Ice Cream 1 Year Shelf Life

Personnel Hygiene

The utmost standards of sanitation, personal hygiene and housekeeping are fundamental at ALRAI Food industries, as we produce health safe and finest quality products to the customers.  Our products must be confined to minimize the sale of contaminated product likewise maximizing our market sale targets.

Personnel hygiene acts imperative roles in personal sanitation measures, provision dealing with persons suffering from illness in contagious form, cloth supply intact, no smoking convention, wearing of jewelry regulations and other relevant requirements are contained within the appropriate procedures and instructions. 

Physical Facilities

The following physical facilities are present within the company premises substantially reduce the risk of food safety hazards occurring:

     1. Proper storage facilities for equipment, waste, refuse and litter

     2. Roads, Yards and Parking Areas dust controlled

     3. Grounds are adequately drained

     4. Sufficient space for placement of equipment, storage of materials and aisles and working spaces unobstructed

     5. Properly constructed buildings (floors, walls and ceilings) which enable effective cleaning regimes to be implemented

     6. Fixtures, ducts and pipes placed to preclude drips or condensation from contamination product

     7. Adequate lighting levels at work stations, hand washing areas, dressing or locker rooms, toilets, rest rooms and storage areas

     8. Light fixtures over processing and packaging areas are of safety type

     9. Adequate ventilation to minimize odors, noxious fumes and condensate in processing and packaging areas

     10. Effective protection against birds, animals, insects and other vermin

     11. Product in process protected by appropriate means

     12. All domestic facilities remote from processing, packaging and storage areas

Sanitary Facilities and Control

The following sanitary facilities and controls within the company premises substantially reduce the risk of food safety hazards occurring:

     1. Product water supplies and operational water supplies are sourced from approved sources meeting all applicable regulatory and legal requirements

     2. Locker and break rooms are separate from processing, packaging and storage areas with self-closing doors and are maintained in a sanitary state through the cleaning and sanitation regimes in place. Refuse containers are provided and used.

     3. Sewage disposal and plumbing systems adequately installed and maintained

     4. Adequate floor drainage systems in place

     5. Toilet and changing facilities adequate. Provision of hand washing and disinfectant facility, Doors are self closing and directly not open into processing areas. Hand washing signs are provided in appropriate languages and clearly displayed. Hand washing facilities are adequate and conveniently located with provision of hot, cold or tempered water and washing materials including drying facilities

Preparation, Processing and Post- Processing

Procedures and instructions are in place to ensure that such stages are controlled in terms of temperature / time combinations, employee hygiene, prevention of cross-contamination, environmental sanitation, proper handling, and physical, chemical and biological hazard prevention. These controls extend to the handling of rework to preclude recontamination of product, equipment or packaging

ALRAI Food Industries sales fleet furnish online data to a centralized database found in Al Ahsa connecting to all remote branches in Riyadh, Jeddah, Dammam , Hafer, Khamis Musheit, Nariah, Tabouk and Madinah using an advanced Lease-line, VPN and Wireless connections.