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 !!!