1. CCP & ORP (Critical Control Point & Operational Pre Requisite Program) TRAINING AEON CO. (M) BHD

2. Structure Of Food Safety System ISO 22000 ISO System HACCPHACCP HACCPHACCP HACCPHACCP Good Manufacturing Practices HACCP GMP

3. Departments Involved: SSM 1 & SSM 2 Fish Meat Delica Bakery Produce Dairy & Daily Sushi

4. What is Good Manufacturing Practice (GMP)? Fundamental hygiene principles that food processing establishments should follow in order to ensure safe and wholesome food

5. Importance of pre-requisites Foundation for HACCP / ISO 22000 Control of contamination Easier and efficient implementation of HACCP / ISO 22000

6. Elements of pre-requisites (GMP) Design of premises Calibration, Maintenance & Sanitation Control of Operations StoragePersonal Hygiene Pest Control Supplier Control Chemical Control

7. Facility Changes: Hands Free Tap

8. Example : Sample Store Personal Attire Storage

9. Waste Management Changes : Foot Operated Rubbish Bin

10. Personal hygiene changes : Hairnet

11. Example: Sample Floor Juncture

12. Waste Management Changes : Garbage Area Changed to steel railing Broken tiles

13. Facility Changes: Repainted Wall, Bakery TM

14. Covered Light Condition (BS)

15. Example: Light & Piping Food Supplier Jusco, Japan

16. Facility Changes: New Ceiling, Wall & Floor (PC)

17. Proper Staff Attire Always wear hairnet in production area Proper mask wearing to cover nose till mouth Wear white jacket or clean apron Wear white boot during cleaning session No jewelry allowed in production area

18. Supplier Control (SQA) CoA (Certificate of Analysis) Supplier Audit agreed Specification Letter of guarantee

19. Ingredients: yeast COA of cleaning chemical to ensure safe to be use at food processing establishment AEON CO. (M) BHD Sample COA & Letter Of Guarantee

20. GMP - Chemical Control  Include cleaning chemicals, maintenance chemicals, pest control chemicals, food additives  Trained personnel (handle & dispense)  Stored under locked & key  Obtain MSDS (Material Safety Data Sheet) / CSDS (Chemical Safety Data Sheet) to ensure it is suitable for food application  All secondary container to be identified & labeled appropriately

21. HACCP FOCUS ON….. SAFETY A program which aims to minimize & control biological, chemical & physical hazards in foods

22. 3 Types of Hazards Biological Physical Chemical

23. Common Pathogenic Bacteria Carried By Food Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Escherichia coli Listeria monocytogenes Salmonella sp Shigella dysenteriae Staphyloco Staphylococcus aureus Vibrio cholerae Yersinia enterocolitica

24. Example of Chemical Hazard 1. Occur naturally (Mushroom, some fish species, some tapioca species) 2. Commercially added (Excess Pesticides, herbicides, colouring additives) 3. Cross contamination ( Cleaning agents, sanitizers, lubricants)

25. Examples of Physical Hazard Hair, Feather Pest & their droppings Metal fragments, glass Sand, wood, stone Peeled of paint Jewelry Buttons, Plastic pieces Cigarette butts, rubber band Band aid, pen caps

26. 7 Principles of HACCP 1. Assemble HACCP Team 2. Describe Product 3. Identify Intended Use 4. Construct Flow Diagram 5. On Site Confirmation of Flow Diagram

27. What is ISO 22000 ? ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety International Organization for Standardization ISO 22000 involves the following elements: a) interactive communication b) system management c) prerequisite programs d) HACCP principles

28. ISO 22000 can be apply throughout the Food Chain All food product From farm to fork Food Related Products

29. YOUR PART What is your role as AEON staff ?

30. What Is Your Role ? Maintain Department Cleanliness ? Maintain Good Hygiene Practices ?

31. What Is Your Role ? Ensure No Cross Contamination ?

32. Ensure No Temperature Abuse ? Ensure No Food Poisoning ? What Is Your Role ?

33. Ensure Food Safety ? Ensure Food High Quality ? Control & Monitor CCP ?

34. NoCritical Control Point (CCP)Location 1RoastingDelica 2Deep FryingDelica 3FryingDelica / Bakery 4BakingBakery 5BoilingDelica 6Receiving SalmonSushi 7Chiller & freezerD&D List of CCP in Aeon

35. NoOperational Pre Requisite Program (OPRP) Location 1Chiller Room All Dept Storage 2Freezer Room 3Chiller Showcase All Dept Selling Area 4Freezer Showcase 5Warmer List of OPRP in Aeon

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

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

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

39. 2 1 3 4 Recording Critical Control Point (CCP) inside Daily Production Record (Delica) Reminder : CCP records must be recorded immediately after every frying / roasting / boiling

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

41. Recording CCP inside Daily Production Record (Perishable Dept) 21 Quality Management Department Reminder : CCP records must be recorded immediately after every production / cutting

42. Example : Meat Dept Records Must be handwritten

43. Example : Fish Dept Records Must be handwritten

44. Example : Produce Dept Records Must be handwritten

45. Temperature Card - OPRP Fish Meat Produce Bakery Delica Sushi D & D YOUR PART

46. OPRP Recording for Chiller / Freezer Guideline

47. Mistakes To Be Avoided

48. Policy Changes Food Safety & Hygiene Policy Glass Policy Wood Policy Attire Guideline Food Safety Complaint

49. 3 rd Floor, Jusco Taman Maluri Shopping Centre, Jalan Jejaka, Taman Maluri,Cheras, 55000 Kuala Lumpur Tel: 03-92072005 FOOD SAFETY AND HYGIENE POLICY Policy Statement AEON CO. (M) BHD.’s policy is to recognize the laws of Malaysia, and in particular the Food Act 1983 and its regulations to achieve the highest degree of excellence in matters connected therein. Objectives We will conduct our business to meet these objectives:- I.To raise our standard of hygiene in all areas pertaining to food preparation. II.To ensure food sold are within the microbiological standard from laboratory analysis III.To lower operation cost by efficient usage of resources and improved processes in food preparation. FOOD SAFETY & HYGIENE COMMITMENT 1.We will always ensure to report to our superior if not feeling well. 2.We will ensure clean and proper attire before enter food processing area. 3.We will always wash our hands before handling food. FOOD SAFETY AND HYGIENE POLICY

50. 4.We will restraint from eating and drinking in production areas. 5.We will always practice ‘Clean As You Go’. 6.We will obey proper cleaning and sanitation procedures. 7.We will always dispose waste in proper place. 8.We will always keep utensils and cleaning tools at designated areas. 9.We will ensure all storage and display areas are clean and tidy. 10.We will ensure all products are not stored directly on the ground. 11.We will always receive, store and display food items at the correct temperature range. 12.We will ensure all stored products are covered and protected at all times. 13.We will stack merchandise and products according to guideline, in good condition. 14.We will commit to regular quality inspection and monitoring. 15.We will always implement FIFO system. 16.We will always ensure high efficient productivity and low wastage in production. 17.We will follow proper training to ensure food safety and quality. 18.We will maintain our machine in good condition. 19.We will keep on fighting pest and microbes. 20.We will ensure foods we sell are free from physical, biological and chemical contamination. FOOD SAFETY AND HYGIENE POLICY

51. DANGER ZONE Temperature CHILLER STORAGE 0°C - 4°C FREEZER STORAGE -18°C and Below

52. VEGETABLE STORAGE 0°C – 10°C DANGER ZONE (5°C - 60°C) DANGER ZONE Temperature