aeon co. (m) bhd haccp implementation ( ccp training ) &
TRANSCRIPT
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AEON CO. (M) BHD HACCP IMPLEMENTATION
( CCP TRAINING )
&
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2007 HACCP STORE
JUSCO Taman Maluri JUSCO Taman Equine AEON Processing Centre
Quality Management Department
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2008 HACCP STORE
JUSCO Bukit Tinggi JUSCO Bandar Sunway JUSCO Melaka JUSCO Permas Jaya JUSCO Queensbay
Quality Management Department
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2009 HACCP STORE
JUSCO Taman University JUSCO Seremban 2 JUSCO Tebrau City JUSCO Wangsa Maju JUSCO Ipoh JUSCO AU2JUSCO Sebrang Prai City
Quality Management Department
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2010 HACCP Stores
JUSCO Mid Valley JUSCO Bandar Puchong JUSCO Bandar Baru Klang JUSCO Metro Prima JUSCO Cheras Selatan JUSCO Bukit Indah
Quality Management Department
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Structure Of Food Safety System
ISO 22000 ISO System
HACCP
HACCP
HACCP
Good Manufacturing Practices
HACCP
GMP
Quality Management Department
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AEON Co. (M) Bhd Commitment to HACCP
Quality Management Department
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Announce Our Commitment to the Public
Quality Management Department
Sin Chew The Star
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Utusan Malaysia
Harian Metro
Announce Our Commitment to the Public
Quality Management Department
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HACCP Certificate Presentation Ceremony
Certification for TM, TE & AEON Central Kitchen (2007)
Quality Management Department
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Certification for BT, BS, MEL, PJ, QB (2008)
Quality Management Department
HACCP Certificate Presentation Ceremony
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Departments Involved: JUSCO Store Meat Fish Delica Bakery Produce Dairy & Daily Sushi
Quality Management Department
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YOUR PART
What is your role as jusco staff
Quality Management Department
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What Is Your Role ?
Maintain Department Cleanliness ? Maintain Good Hygiene Practices ?
Quality Management Department
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What Is Your Role ? Ensure No Cross Contamination ?
Quality Management Department
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Ensure No Temperature Abuse ? Ensure No Food Poisoning ?
What Is Your Role ?
Quality Management Department
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What Is Your Role ? Ensure Food Safety ? Ensure Food High Quality ? Control & Monitor CCP ?
Quality Management Department
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No Critical Control Point (CCP) Location
1a Chiller Room
All Dept Storage 1b Freezer Room
2a Roasting Delica
2b Deep Frying Delica
2c Frying Delica / Bakery
2d Baking Bakery
2e Boiling Delica
3a Chiller Showcase
All Dept Selling Area
3b Freezer Showcase
3c Warmer
4a Receiving (Salmon / Tuna Fillet) Sushi
Critical Control Point (CCP) in Jusco Stores
Quality Management Department
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No Critical Control Point (CCP) Location
1a Chiller Room
All Dept Storage 1b Freezer Room
2a Deep Frying Delica
2b Baking Delica / Bakery
2c Frying Delica / Bakery
2d Boiling Delica
3 Delivery Delica
Quality Management Department
Critical Control Point (CCP) in Processing Centre
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Recording Critical Control Point (CCP) inside Daily Production Record (Bakery)
21
3 4
Reminder : CCP records must be recorded immediately after every baking / frying
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Example : Bakery (Baking Records)
Must be handwritten
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Example : Bakery (Frying Record)
Must be handwritten
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21
3 4
Recording Critical Control Point (CCP) inside Daily Production Record (Delica)
Reminder : CCP records must be recorded immediately after every frying / roasting / boiling
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Example : Delica (Internal Temperature Record)
Must be handwritten
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Recording CCP inside Daily Production Record (Perishable Dept)
21
Quality Management Department
Reminder : CCP records must be recorded immediately after every production / cutting
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Example : Meat Dept Records
Must be handwritten
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Example : Fish Dept Records
Must be handwritten
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Example : Produce Dept Records
Must be handwritten
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Temperature Card (All Departments)
FishMeatProduceBakery DelicaSushiD & D
YOUR PART
Quality Management Department
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CCP Recording for Chiller / FreezerGuideline
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Mistakes To Be Avoided
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HACCP CHANGES
AEON Co. (M) Bhd Changes with
Other Food Manufacturing Company….
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CoA & Letter of Guarantee from Suppliers
CoA Letter of Guarantee
Quality Management Department
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HACCP Changes: Elbow Type Tap
Quality Management Department
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Example : Sample Hand Wash Station
Food Supplier Jusco, Japan
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Example : Sample Personal Attire Storage
McDonald, Germany
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HACCP Changes :Foot Operated Rubbish Bin
Quality Management Department
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HACCP Changes : Juncture on Wall & Floor
Quality Management Department
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Example: Sample Floor Juncture
Quality Management Department
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Example : Sample Floor Juncture
Quality Management Department
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HACCP Changes : Hairnet
Quality Management Department
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HACCP Changes : Garbage Area
Changed to steel railing
Broken tiles
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HACCP Changes: Repainted Wall, Bakery TM
Quality Management Department
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Covered Light Condition (BS)
Quality Management Department
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Example: Sample Light Cover
Yakult, Seremban – Fiber Glass Material
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Example: Light & Piping Covered
Food Supplier Jusco, Japan
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HACCP Changes: New Ceiling, Wall & Floor (PC)
Food Quality Management Department
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Example : Sample Internal View
Food Supplier Jusco, Japan
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Example : Sample Washable Ceiling
Food Supplier Jusco, Japan
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HACCP Changes: New Pick Up Zone (PC)
Quality Management Department
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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
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HACCP Changes: Manuals
Good Manufacturing Practice Manual HACCP Manual Food Safety & Hygiene Manual Pocket Thermometer Manual
Quality Management Department
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HACCP Changes: Policy
Food Safety & Hygiene Policy Glass Policy Wood Policy Attire Guideline Food Safety Complaint
Quality Management Department
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3rd 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
• 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.
FOOD SAFETY AND HYGIENE POLICY
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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
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DANGER ZONE Temperature
CHILLER STORAGECHILLER STORAGE
0°C - 4°C
FREEZER STORAGEFREEZER STORAGE
-18°C and Below
Quality Management Department
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VEGETABLE STORAGEVEGETABLE STORAGE
0°C – 10°C
DANGER ZONE
(5°C - 60°C)
DANGER ZONE Temperature
Quality Management Department
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Thank You..Together we strive
towards Food Safety & HACCP !!!