AEON CO. (M) BHD ( CCP TRAINING ) &

Struktur Sistem Keselamatan Makanan Good Manufacturing Practices ISO 22000 ISO System HACCP HACCP HACCP HACCP Good Manufacturing Practices GMP Quality Management Department

AEON Co. (M) Bhd Objektif Keselamatan Makanan Quality Management Department

Keratan Akhbar Harian Metro Utusan Malaysia Quality Management Department

Department yang terlibat: Fish Meat Delica Bakery Produce Dairy & Daily Sushi Quality Management Department

Peranan anda sebagai pekerja aeon Quality Management Department

Maintain Good Hygiene Practices ? Maintain Department Cleanliness ? Maintain Good Hygiene Practices ? Quality Management Department

What Is Your Role ? Ensure No Cross Contamination ? Quality Management Department

What Is Your Role ? Ensure No Temperature Abuse ? Ensure No Food Poisoning ? Quality Management Department

What Is Your Role ? Ensure Food Safety ? Ensure Food High Quality ? Control & Monitor CCP ? Quality Management Department

Critical Control Point (CCP) in Jusco Stores Quality Management Department

Critical Control Point (CCP) in Processing Centre Quality Management Department

Recording Critical Control Point (CCP) inside Daily Production Record (Bakery) 1 2 4 3 Reminder : CCP records must be recorded immediately after every baking / frying

Example : Bakery (Baking Records) Must be handwritten

Example : Bakery (Frying Record) Must be handwritten

Recording Critical Control Point (CCP) inside Daily Production Record (Delica) 2 1 3 4 Reminder : CCP records must be recorded immediately after every frying / roasting / boiling

Example : Delica (Internal Temperature Record) Must be handwritten

Recording CCP inside Daily Production Record (Perishable Dept) 1 2 Reminder : CCP records must be recorded immediately after every production / cutting Quality Management Department

Example : Meat Dept Records Must be handwritten

Example : Fish Dept Records Must be handwritten

Example : Produce Dept Records Must be handwritten

YOUR PART Temperature Card (All Departments) Fish Meat Produce Bakery Delica Sushi D & D Quality Management Department

CCP Recording for Chiller / Freezer Guideline

Mistakes To Be Avoided

Other Food Manufacturing Company…. HACCP CHANGES AEON Co. (M) Bhd Changes with Other Food Manufacturing Company….

CoA & Letter of Guarantee from Suppliers Quality Management Department

HACCP Changes: Elbow Type Tap Quality Management Department

Example : Sample Hand Wash Station Food Supplier Jusco, Japan

Example : Sample Personal Attire Storage McDonald, Germany

HACCP Changes : Foot Operated Rubbish Bin Quality Management Department

HACCP Changes : Juncture on Wall & Floor Quality Management Department

Example: Sample Floor Juncture Quality Management Department

Example : Sample Floor Juncture Quality Management Department

HACCP Changes : Hairnet Quality Management Department

Changed to steel railing HACCP Changes : Garbage Area Broken tiles Changed to steel railing

HACCP Changes: Repainted Wall, Bakery TM Quality Management Department

Covered Light Condition (BS) Quality Management Department

Example: Sample Light Cover Yakult, Seremban – Fiber Glass Material

Example: Light & Piping Covered Food Supplier Jusco, Japan

HACCP Changes: New Ceiling, Wall & Floor (PC) Food Quality Management Department

Example : Sample Internal View Food Supplier Jusco, Japan

Example : Sample Washable Ceiling Food Supplier Jusco, Japan

HACCP Changes: New Pick Up Zone (PC) Quality Management Department

HACCP Changes: Records Daily Production Records Cleaning Schedule, Personal Hygiene Checklist Equipment Calibration Records Supplier Lorry Monitoring Approved Supplier List Raw Material Specifications Training Records & Evaluation Quality Management Department

HACCP Changes: Manuals Good Manufacturing Practice Manual HACCP Manual Food Safety & Hygiene Manual Pocket Thermometer Manual Quality Management Department

HACCP Changes: Policy Food Safety & Hygiene Policy Glass Policy Wood Policy Attire Guideline Food Safety Complaint Quality Management Department

DANGER ZONE Temperature CHILLER STORAGE 0°C - 4°C FREEZER STORAGE -18°C and Below Quality Management Department

DANGER ZONE Temperature VEGETABLE STORAGE 0°C – 10°C DANGER ZONE (5°C - 60°C) Quality Management Department

Together we strive towards Thank You.. Together we strive towards Food Safety & HACCP !!!