AEON CO. (M) BHD HACCP IMPLEMENTATION

( CCP TRAINING )

&

2007 HACCP STORE

JUSCO Taman Maluri JUSCO Taman Equine AEON Processing Centre

Quality Management Department

2008 HACCP STORE

JUSCO Bukit Tinggi JUSCO Bandar Sunway JUSCO Melaka JUSCO Permas Jaya JUSCO Queensbay

Quality Management Department

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

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

Structure Of Food Safety System

ISO 22000 ISO System

HACCP

HACCP

HACCP

Good Manufacturing Practices

HACCP

GMP

Quality Management Department

AEON Co. (M) Bhd Commitment to HACCP

Quality Management Department

Announce Our Commitment to the Public

Quality Management Department

Sin Chew The Star

Utusan Malaysia

Harian Metro

Announce Our Commitment to the Public

Quality Management Department

HACCP Certificate Presentation Ceremony

Certification for TM, TE & AEON Central Kitchen (2007)

Quality Management Department

Certification for BT, BS, MEL, PJ, QB (2008)

Quality Management Department

HACCP Certificate Presentation Ceremony

Departments Involved: JUSCO Store Meat Fish Delica Bakery Produce Dairy & Daily Sushi

Quality Management Department

YOUR PART

What is your role as jusco staff

Quality Management Department

What Is Your Role ?

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

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

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

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

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

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

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 !!!