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

2. Structure Of Food Safety System Good Manufacturing Practices
ISO 22000
ISO System
HACCP
HACCP
HACCP
HACCP
Good Manufacturing Practices
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
Control of Operations
Calibration, Maintenance & Sanitation
Elements of pre-requisites (GMP)
Storage
Personal Hygiene
Supplier Control
Chemical Control
Pest Control

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

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

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

10. 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

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

12. Biological Physical Chemical
3 Types of Hazards
Biological Physical Chemical

13. 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

14. 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)

15. 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

16. 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

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

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

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

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

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

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

23. What Is Your Role ? Ensure Food Safety ? Ensure Food High Quality ?
Control & Monitor CCP ?

24. Critical Control Point (CCP)
List of CCP in Aeon No
Critical Control Point (CCP)
Location 1
Roasting
Delica 2
Deep Frying 3
Frying
Delica / Bakery 4
Baking
Bakery 5
Boiling 6
Receiving Salmon
Sushi 7
Chiller & freezer
D&D

25. Operational Pre Requisite Program (OPRP)
List of OPRP in Aeon No
Operational Pre Requisite Program (OPRP)
Location 1
Chiller Room
All Dept Storage 2
Freezer Room 3
Chiller Showcase
All Dept Selling Area 4
Freezer Showcase 5
Warmer

26. 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

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

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

29. 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

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

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

32. Example : Meat Dept Records
Must be handwritten

33. Example : Fish Dept Records
Must be handwritten

34. Example : Produce Dept Records
Must be handwritten

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

36. OPRP Recording for Chiller / Freezer Guideline

37. Mistakes To Be Avoided

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

39. FOOD SAFETY AND HYGIENE POLICY
3rd Floor, Jusco Taman Maluri Shopping Centre,
Jalan Jejaka, Taman Maluri,Cheras,
55000 Kuala Lumpur
Tel:
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:-
To raise our standard of hygiene in all areas pertaining to food preparation.
To ensure food sold are within the microbiological standard from laboratory analysis
To lower operation cost by efficient usage of resources and improved processes in food preparation.
FOOD SAFETY & HYGIENE COMMITMENT
We will always ensure to report to our superior if not feeling well.
We will ensure clean and proper attire before enter food processing area.
We will always wash our hands before handling food.

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