AEON CO. (M) BHD

( CCP TRAINING )

&

Struktur Sistem Keselamatan Makanan

ISO 22000 ISO System

HACCP

HACCP

HACCP

Good Manufacturing Practices

HACCP

GMP

Quality Management Department

AEON Co. (M) Bhd Objektif Keselamatan

Makanan

Quality Management Department

Utusan Malaysia

Harian Metro

Keratan Akhbar

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 Department Cleanliness ? Maintain Good Hygiene Practices ?

Quality Management Department

What Is Your Role ? Ensure No Cross Contamination ?

Quality Management Department

Ensure No Temperature Abuse ? Ensure No Food Poisoning ?

What Is Your Role ?

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

Quality Management Department

Critical Control Point (CCP) in Processing Centre

Recording Critical Control Point (CCP) inside Daily Production Record (Bakery)

21

3 4

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

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

Example : Delica (Internal Temperature Record)

Must be handwritten

Recording CCP inside Daily Production Record (Perishable Dept)

21

Quality Management Department

Reminder : CCP records must be recorded immediately after every production / cutting

Example : Meat Dept Records

Must be handwritten

Example : Fish Dept Records

Must be handwritten

Example : Produce Dept Records

Must be handwritten

Temperature Card (All Departments)

FishMeatProduceBakery DelicaSushiD & D

YOUR PART

Quality Management Department

CCP Recording for Chiller / FreezerGuideline

Mistakes To Be Avoided

HACCP CHANGES

AEON Co. (M) Bhd Changes with

Other Food Manufacturing Company….

CoA & Letter of Guarantee from Suppliers

CoA Letter of Guarantee

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

HACCP Changes : Garbage Area

Changed to steel railing

Broken tiles

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 STORAGECHILLER STORAGE

0°C - 4°C

FREEZER STORAGEFREEZER STORAGE

-18°C and Below

Quality Management Department

VEGETABLE STORAGEVEGETABLE STORAGE

0°C – 10°C

DANGER ZONE

(5°C - 60°C)

DANGER ZONE Temperature

Quality Management Department

Thank You..Together we strive

towards Food Safety & HACCP !!!