CCP & ORP (Critical Control Point & Operational Pre

Requisite Program)

TRAINING

AEON CO. (M) BHD

Structure Of Food Safety System

ISO 22000 ISO System

HACCP

HACCP

HACCP

Good Manufacturing Practices

HACCP

GMP

Departments Involved:SSM 1 & SSM 2 Fish Meat Delica Bakery Produce Dairy & Daily Sushi

What is Good Manufacturing Practice (GMP)?

Fundamental hygiene principles

that food processing establishments should follow in order to ensure safe and

wholesome food

Importance of pre-requisites

Foundation for HACCP / ISO 22000 Control of contamination Easier and efficient implementation of

HACCP / ISO 22000

Elements of Elements of pre-requisites (GMP)pre-requisites (GMP)

Design of premises

Calibration, Maintenance & Sanitation Control of Operations

Storage Personal Hygiene

Pest Control

Supplier Control Chemical Control

Facility Changes: Hands Free Tap

Example : Sample Store Personal Attire Storage

Waste Management Changes :Foot Operated Rubbish Bin

Personal hygiene changes : Hairnet

Example: Sample Floor Juncture

Waste Management Changes : Garbage Area

Changed to steel railing

Broken tiles

Facility Changes: Repainted Wall, Bakery TM

Covered Light Condition (BS)

Example: Light & Piping

Food Supplier Jusco, Japan

Facility Changes: New Ceiling, Wall & Floor (PC)

Proper Staff Attire

Always wear hairnet in production area

Proper mask wearing to cover nose till

mouth

Wear white jacket or clean

apron

Wear white boot during cleaning session

No jewelry allowed in production area

Supplier Control(SQA)

CoA(Certificate of Analysis)

Supplier Audit

agreed SpecificationLetter of guarantee

Ingredients: yeast COA of cleaning chemical to ensure safe to be use at food processing establishment

AEON CO. (M) BHD

Sample COA & Letter Of Guarantee

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

HACCP FOCUS ON…..

SAFETYA program which aims to minimize & control biological, chemical & physical hazards in foods

3 Types of Hazards

Biological

Physical

Chemical

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

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)

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

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

What is ISO 22000 ? ISO 22000 is a standard developed by the

International Organization for Standardization dealing with food safety

ISO 22000 involves the following elements:

a) interactive communication

b) system management

c) prerequisite programs

d) HACCP principles

ISO 22000 can be apply throughout the Food Chain

All food product

From farm to fork Food Related Products

YOUR PART

What is your role as AEON staff ?

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

What Is Your Role ? Ensure No Cross Contamination ?

Ensure No Temperature Abuse ? Ensure No Food Poisoning ?

What Is Your Role ?

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

No Critical Control Point (CCP) Location

1 Roasting Delica

2 Deep Frying Delica

3 Frying Delica / Bakery

4 Baking Bakery

5 Boiling Delica

6 Receiving Salmon Sushi

7 Chiller & freezer D&D

List of CCP in Aeon

No Operational Pre Requisite Program (OPRP)

Location

1 Chiller Room

All Dept Storage 2 Freezer Room

3 Chiller Showcase

All Dept Selling Area4 Freezer Showcase

5 Warmer

List of OPRP in Aeon

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 - OPRPFishMeatProduceBakery DelicaSushiD & D

YOUR PART

OPRP Recording for Chiller / FreezerGuideline

Mistakes To Be Avoided

Policy Changes

Food Safety & Hygiene Policy Glass Policy Wood Policy Attire Guideline Food Safety Complaint

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

VEGETABLE STORAGEVEGETABLE STORAGE

0°C – 10°C

DANGER ZONE

(5°C - 60°C)

DANGER ZONE Temperature