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

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

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

5. Keratan Akhbar Harian Metro Utusan Malaysia
Quality Management Department

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

7. Peranan anda sebagai pekerja aeon
Quality Management Department

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

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

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

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

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

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

14. 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

15. Example : Bakery (Baking Records)
Must be handwritten

16. Example : Bakery (Frying Record)
Must be handwritten

17. 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

18. Example : Delica (Internal Temperature Record)
Must be handwritten

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

20. Example : Meat Dept Records
Must be handwritten

21. Example : Fish Dept Records
Must be handwritten

22. Example : Produce Dept Records
Must be handwritten

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

24. CCP Recording for Chiller / Freezer Guideline

25. Mistakes To Be Avoided

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

27. CoA & Letter of Guarantee from Suppliers
Quality Management Department

28. HACCP Changes: Elbow Type Tap
Quality Management Department

29. Example : Sample Hand Wash Station
Food Supplier Jusco, Japan

30. Example : Sample Personal Attire Storage
McDonald, Germany

31. HACCP Changes : Foot Operated Rubbish Bin
Quality Management Department

32. HACCP Changes : Juncture on Wall & Floor
Quality Management Department

33. Example: Sample Floor Juncture
Quality Management Department

34. Example : Sample Floor Juncture
Quality Management Department

35. HACCP Changes : Hairnet
Quality Management Department

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

37. HACCP Changes: Repainted Wall, Bakery TM
Quality Management Department

38. Covered Light Condition (BS)
Quality Management Department

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

40. Example: Light & Piping Covered
Food Supplier Jusco, Japan

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

42. Example : Sample Internal View
Food Supplier Jusco, Japan

43. Example : Sample Washable Ceiling
Food Supplier Jusco, Japan

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

45. 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

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

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

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

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

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