Gmp bird

DRAFTMALAYSIAN 10A005R0

STANDARDSTAGE : PUBLIC COMMENT (40.20)

DATE : 01/04/2010 – 31/05/2010

GOOD MANUFACTURING PRACTICE (GMP) FOR PROCESSING RAW-UNCLEAN AND RAW-CLEAN EDIBLE-BIRDNEST (EBN)

OFFICER/SUPPORT STAFF: (MCS / sj)

ICS: 65.020.20

Descriptors: good manufacturing practice, raw-unclean, raw-clean, processing, edible-birdnest, guidelines

© Copyright 2010

DEPARTMENT OF STANDARDS MALAYSIA

10A005R0

CONTENTS

Page

Committee representation......................................................................................................... ii

Foreword.................................................................................................................................. iii

1 Scope............................................................................................................................. 1

2 Normative references.....................................................................................................1

3 Definitions....................................................................................................................... 1

4 Design and facilities........................................................................................................3

5 Storage........................................................................................................................... 6

6 Control of operation........................................................................................................6

7 Product safety control procedures..................................................................................9

8 Maintenance and cleaning............................................................................................10

9 Pest control...................................................................................................................10

10 Personnel hygiene........................................................................................................10

11 Training......................................................................................................................... 11

12 Inspection of premises..................................................................................................11

13 Legal requirement……………………………………………………………………………..11

© STANDARDS MALAYSIA 2010 – All rights reserved i

10A005R0

Committee representation

The Industry Standards Committee on Agriculture (ISC A) under whose authority this Malaysian Standard was developed, comprises representatives from the following organisations:

Department of Agriculture MalaysiaDepartment of Fisheries MalaysiaDepartment of Standards MalaysiaDepartment of Veterinary ServicesFarmers Organization AuthorityFederal Agricultural Marketing AuthorityFederation of Livestock Farmers AssociationForest Research Institute MalaysiaForestry Department Peninsula MalaysiaJohor Fish Breeders Association Malaysia Fruit Exporters AssociationMalaysian Agricultural Research and Development InstituteMalaysian Agrifood Corporation Malaysian Association of Standards UsersMalaysian Palm Oil AssociationMalaysian Rubber BoardMinistry of Agriculture and Agro-based IndustryMinistry of International Trade and Industry Ministry of Plantation Industries and CommoditiesMinistry of Science, Technology and InnovationRubber Industry for Smallholder Development AuthoritySIRIM Berhad (Secretariat)Universiti Putra Malaysia

The Working Group on Edible-birdnest Swiftlet Ranching which developed this Malaysian Standard consists of representatives from the following organisations:

Department of Town Planning Melaka

Department of Veterinary Services

Department of Wildlife and National Parks Peninsular Malaysia

Ministry of Housing and Local Government

Mukah Bird’s Nest Merchants Association Sarawak

Multiform Food Supply Co Sdn Bhd

Perak Bird’s Nest Merchants Association

Persatuan Pedagang Sarang Burung Negeri Kelantan

Persatuan Pengusaha Sarang Burung Industri Negeri Johor

Persatuan Pengusaha Sarang Burung Industri Negeri Perlis

Persatuan Sarang Burung Negeri Sarawak

Persekutuan Pedagang Sarang Burung Malaysia

Persekutuan Pedagang Sarang Burung Terengganu

Persekutuan Persatuan Pedagang Sarang Burung Malaysia

Sarawak Birds’ Nest Supplier Association

SIRIM Berhad (Environment and Bioprocess Technology Centre)

SIRIM Berhad (Secretariat)

Swiftlet Eco Park Group of Companies

Universiti Teknologi Malaysia

Veterinary Association of Malaysia

© STANDARDS MALAYSIA 2010 – All rights reservedii

10A005R0

FOREWORD

This Malaysian Standard was developed by the Working Group on Ranching of Edible-birdnest Swiftlets established under the authority of the Industry Standards Committee on Agriculture.

This standard cancels and replaces MS 2333:2010 (P), Good Manufacturing Practice (GMP) - for processing raw-unclean and raw-clean edible-birdnest (EBN).

Compliance with a Malaysian Standard does not of itself confer immunity from legal obligations.

© STANDARDS MALAYSIA 2010 – All rights reserved iii

10A005R0

GOOD MANUFACTURING PRACTICE (GMP) FOR PROCESSING RAW-UNCLEAN AND RAW-CLEAN EDIBLE-BIRDNEST (EBN)

1 Scope

This Malaysian Standard provides a guideline for the EBN processors for the production of quality and safe EBN for human consumption.

1.1 This standard covers specification of raw-unclean EBN during sorting, grading and packaging of raw-unclean EBN.

1.2 This standard covers the production of raw-clean EBN from receiving of raw-unclean EBN which includes sorting, soaking, picking, removal of impurities, moulding, drying, grading and packaging of quality and safe raw-clean EBN.

2 Normative references

The following normative references are indispensable for the application of this standard. For dated references, only the edition cited applies. For undated references, the latest edition of the normative reference (including any amendments) applies.

MS 1514, Good Manufacturing Practice (GMP) for food

MS 2273 (P), Good Animal Husbandry Practice - Edible-birdnest swiftlet ranching and its premises

Malaysian Food Act 1983 (Act 281) and Food Regulations 1985

Pesticides Act 1974

3 Definitions

For the purposes of this standard, the following definitions apply.

3.1 cave edible-birdnest

These are EBN produced by edible-birdnest swiftlets harvested from caves.

3.2 cleaning

The removal of soil, grass, twigs, sticks, feathers, egg shells, dirt or other objectionable matter.

3.3 contaminant

Any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability.

© STANDARDS MALAYSIA 2010 – All rights reserved 1

10A005R0

3.4 edible-birdnest (EBN)

Produced by, edible-birdnest swiftlets from their salivary glands and this high value secretion is called edible-birdnest which is consumed or used by humans.

3.4.1 processed EBN

Raw-clean EBN that has undergone processing for ready-to-use for further processing or preparation before consumption.

3.4.2 ranch EBN

These nests are produced by edible-birdnest swiftlets in premises where the parameters are similar to the natural cave dwelling of edible-birdnest swiftlets.

3.4.3 raw-clean EBN

EBN that has undergone cleaning processes such as sorting, soaking, picking of feathers and impurities, moulding, drying, grading and packing.

3.4.4 raw-unclean EBN

EBN harvested from caves and ranches which may include sorting, drying, grading, trimming, weighing and packing without any cleaning process.

3.4.5 soaking EBN

The process to wet or dampen to expand the raw-unclean EBN in order to facilitate in picking and separating the impurities such as feathers, grass, sand particles, twigs, cement, paint flakes, etc. from the raw-unclean EBN.

3.5 environmentally controlled

Well ventilated room.

3.6 food hygiene

All measures and conditions necessary to control hazards and to ensure safety and suitability of food for human consumption taking into account its intended use.

3.7 Good Husbandry Practice (GHP)

A set of guidelines relating to the establishment of husbandry practices fro continuous improvement and sustainable production of safe quality food and non-food products while ensuring health, safety and comfort to both the operators and the birds, with no degradation to the environment.

3.8 Good Manufacturing Practice (GMP)

A set of regulations, codes and guidelines that control the operational conditions within a food establishment allowing for the production of safe food.

© STANDARDS MALAYSIA 2010 – All rights reserved2

10A005R0

3.9 manufacturer

Owner of processing plant.

4 Design and facilities

4.1 Location and registration

The location and registration process is as follows:

a) The establishment shall be registered and licenced by competent authorities.

b) The processing plants should comply with MS 2273 (P) and gain approval from relevant authorities.

4.2 Design and layout of processing plant

The design and layout of the processing plant are listed below:

a) The processing plants should be designed to provide adequate space and in a manner to minimise contamination of the finished products.

b) The flow of the raw material to finished product during processing should be unidirectional.

c) The design should provide appropriate temperature conditions for the process and storage of the product.

d) There shall be a complete separation between the clean and dirty area.

e) The buildings and facilities should be designed to prevent the entrance and harbouring of pests as well as minimise the entry of environmental contamination such as smoke, dust, etc.

f) Sites where activities such as sorting, storing, grading, trimming, weighing and packing of raw-unclean EBN are carried out, should be kept clean and also equipped with proper drainage.

g) All rooms where raw-clean EBN that has undergone processing including moulding, drying, weighing, packing and storing should have:

i) floors of durable, impervious, non-slip, so constructed and kept in such good conditions as to enable them to be cleaned and disinfected and to ensure satisfactory drainage. Drains in production rooms should be fitted with traps and gratings;

ii) smooth interior wall surfaces which should be durable, so constructed and kept in such good conditions as to enable them to be cleaned and disinfected;

iii) ceilings and, where there are no ceilings, the interior surfaces of roofs should be so constructed and finished as to minimise dust, mould development, flaking and lodged dirt and shall be kept in such good conditions as to enable them to be thoroughly cleaned;


10A005R0

iv) adequate ventilation should be provided;

v) adequate natural or artificial lighting, which does not distort colours capable of attaining an intensity within the range of 200 lux to 240 lux and at quality control (QC) inspection site at intensity of not less than 500 lux;

vi) windows and other openings which should be so constructed as to avoid accumulation of dirt and those which open should be fitted with screens;

vii) doors with smooth, durable surfaces and, where appropriate, be self-closing and close fitting;

viii) stairs and other auxilliary structures which should be so situated and constructed as not to cause contamination to the products; and

ix) water and waste water pipes should be separated in order to avoid cross contamination.

h) Aisles or working space should be provided between equipment and walls and be adequately unobstructed and of adequate width to permit employees to perform their duties and to protect against contaminating food or food-contact surfaces with clothing or personal contact.

4.3 Equipment

4.3.1 All implements and equipment used in the raw-unclean EBN and raw-clean EBN process should be made of durable, impervious material, non-corrosive, non-toxic, non-carcinogenic and also facilitate cleaning and disinfection.

4.3.2 All equipment and utensils used in the preparation of processed raw-clean EBN activities are cleaned and disinfected as necessary during each working day and the end of each shift or each working day and before being used again if they have been contaminated.

4.4 Facilities

4.4.1 Water supply

Sufficient potable water supply from an approved source should be available.

Potable water shall be as specified as in Malaysian Food Act 1983 (Act 281) and Food Regulations 1985. Non-potable water (for use in, for example, fire control, steam production not in direct contact with food, refrigeration and other similar purposes where it would not contaminate food), shall have a separate system. Non-potable water systems shall be identified and shall not connect with, or allow reflux into, potable water systems.

4.4.2 Drainage and waste disposal

Adequate drainage and waste disposal systems and facilities shall be provided. They should be designed and constructed so that the risk of contaminating EBN or the potable water supply is avoided.

Drainage facilities are to be adequate for the purpose intended. They are to be designed and constructed to avoid the risk of contamination. Where drainage channels are fully or partially open, they are to be so designed as to ensure that waste does not flow from a contaminated


10A005R0

area towards or into a clean area, in particular an area where EBN is likely to present a high risk to the final consumer.

4.4.3 Facilities for cleaning premise and equipment

Appropriate cleaning premise and equipment should be provided as listed below:

a) adequate facilities, suitably designated, should be provided for cleaning utensils and equipment;

b) chemicals used for the relevant activities should be of approved by the relevant authorities; and

c) all detergents and disinfectants used in the premise are in such a manner as not to affect the wholesomeness of raw-clean and processed EBN intended for human consumption.

4.4.4 Personnel hygiene facilities

Personnel hygiene facilities shall be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Where appropriate, facilities should include:

a) devices or fixtures, such as water control valves, so designed and constructed to protect against recontamination of clean, sanitised hands;

b) suitable and adequately equipped changing rooms for workers from clean and dirty area workers;

c) toilets should be well maintained and should not open directly into production area. They should:

i) maintain the facilities in a sanitary condition;

ii) keep the facilities in good repair at all times;

iii) provide self-closing doors; and

iv) provide doors that do not open into areas where EBN is exposed to airborne contamination, except where alternate means have been taken to protect against such contamination (such as double doors or positive airflow systems); and

d) hand-washing facilities, which shall be adequate, easily accessible and be furnished with running water. Compliance with this requirement may be accomplished by providing:

i) hand-washing and, where appropriate hand-sanitising facilities at each location in the establishment where good sanitary practices require employees to wash and/or sanitise their hands;

ii) effective hand-cleaning and/or sanitising preparations;

iii) suitable disposable towel; and

iv) devices or fixtures, such as hands-free water taps, so designed and constructed to protect against recontamination of clean, sanitised hands.


10A005R0

Such facilities should be suitably located, designated and maintained.

4.4.5 Ventilation and air quality

Adequate means of natural or mechanical ventilation should be provided. Ventilation systems should be designed and constructed so that air does not flow from contaminated areas to clean areas and they can be adequately maintained and cleaned.

4.4.6 Lighting

Adequate natural or artificial lighting should be made available, where distortion of colours is avoided and the intensity should range as in 4.2 g) v). Lighting fixtures should be protected to ensure that EBN is not contaminated by breakages.

5 Storage

5.1 General

The general requirements for storage of finished products are listed below:

a) Where necessary, adequate facilities for storage of finished products, incoming raw-unclean EBN materials, packaging materials and non-food chemical such as cleaning material and hazardous substances should be provided separately.

b) All materials and products shall be stored at least 150 mm above floor on racks or shelves or pallets and shall have no contact with the wall.

5.1.1 Adequate controlled temperature for storage of raw-unclean, raw-clean and processed EBN is appropriately monitored.

5.1.2 Hazardous substances shall be stored under lock and key and used only for the intended purpose and dispensed and handled only by authorised and properly trained personnel. Log books shall be used for recording.

6 Control of operation

EBN business operators should control food hazards in accordance to MS 1514 requirements including and not limiting to the following:

a) identify raw materials and the process steps in their operations which are critical to the safety of food;

b) implement effective control procedures at those steps;

c) monitor control procedures to ensure their continuing effectiveness; and

d) review control procedures periodically and whenever the operations change.

Control procedures may be simple, e.g. unfinished processed EBN should be stored under appropriate temperatures as well as correct storing of processed raw-clean EBN and calibration of equipment. In some cases, a system based on expert advice and involving documentation, may be provided.


10A005R0

6.1 Key aspects of hygiene control systems

6.1.1 Time and temperature control

Processing of raw-clean EBN shall be carried out in an environment control room.

6.1.2 Contaminant control (biological, chemical, physical)

The premises and operations shall be free from contamination through the following precautionary measures:

a) Process system should be planned to prevent any possibilities of cross-contamination between raw-unclean, raw-clean and processed EBN.

b) During processing activity, water and towels should be frequently replaced.

6.1.3 Raw materials

6.1.3.1 Raw-unclean EBN

Raw-unclean EBN should comply to the following:

a) Raw-unclean EBN to be used in the production of raw-clean EBN shall be from:

i) cave or ranch EBN; and

ii) other countries which shall comply to the import requirement by competent authority and indicating the country of origin.

b) Any raw-unclean EBN received should be recorded.

6.1.3.2 Packaging material

The packaging materials should adhere to the following guidelines:

a) Packaging materials should be non-toxic or non-carcinogenic and those in direct contact with the raw-clean EBN should be of food grade.

b) Packaging materials should be stored in dry and hygienic conditions.

6.1.4 Processing

6.1.4.1 General

Cleanliness and hygienic practices should be maintained throughout the premises and in particular, the operation of the premises should be conducted in such a manner as to ensure that:

a) processing should be supervised by competent personnel;

b) the site and plant should be used for the purpose of preparation raw-clean EBN only;


10A005R0

c) containers used during processing of raw-clean EBN should be placed or handled as not to come in direct contact with the floor or grounds which might cause contamination;

d) every container used in processing of raw-clean EBN and raw-unclean EBN shall be thoroughly cleaned before being used again;

e) all materials and equipment for maintenance and cleaning, when not in use, should be kept in rooms provided for the purpose;

f) working table shall be made from non-toxic, non-corrosive impervious and easy-to-clean materials; and

g) sites for processing of raw-clean EBN shall be carried out in an environment control room, well ventilated and lighting intensity according to 4.2 g) v).

6.1.5 Receiving of raw materials

Receiving of raw material should follow the process requirement as in 5.1 a).

6.1.6 Sorting

The raw-unclean EBN will undergo sorting and grading according to the shape, size, colour and impurities content.

6.1.7 Soaking and picking

The raw-unclean EBN is further cleaned as follows:

a) Skilled and well trained workers shall be employed to pick and separate the impurities.

b) The raw-unclean EBN undergoes soaking by spraying with potable water followed by picking impurities or immersing in the potable water and followed by sieving to clean and separate the small feathers. Using of bleaching agents and preservatives shall be according to Malaysian Food Act 1983 (Act 281) and Food Regulations 1985.

6.1.8 Moulding

The raw-clean EBN goes through the moulding process as follows:

a) Moulding process shall be carried out in a separate working area that is environmentally controlled, well lighted and ventilated.

b) Implements and equipment used for the purpose of moulding should be as stated in Clause 4.

c) During the moulding process, raw-clean EBN are moulded as per required.

6.1.9 Drying

Raw-clean EBN is dried as follows:

a) The drying process for raw-clean EBN may be carried out in the environment controlled drying equipment or area at an advisable temperature of not more than 60 ºC.


10A005R0

b) Drying activities should be done in confined dust free area.

6.1.10 Packaging and weighing

Packaging should be done in hygienic area designated for packaging. Grading may be carried out before packaging. Where applicable, the raw-clean EBN should be labelled in accordance to the Malaysian Food Act 1983 and Food Regulations 1985.

6.1.11 Records and documents

Records including raw materials, processing, chemicals, storage and distribution should be maintained and made available for auditing purposes.

6.1.12 Distribution

Raw-unclean EBN and finished raw-clean EBN product shall be distributed in suitable clean containers.

6.1.13 Traceability

Material Safety Data Sheet or information such as the date of production, batch number, source of raw-unclean EBN, name and address of processor and expiry date shall be provided for traceability purpose.

6.1.14 Marking

Marking or information such as date of production, batch number, source of raw-unclean EBN, name and address of processor shall be incorporated into the label.

7 Product safety control procedures

The process for EBN production shall follow safety procedures as follows:

a) Processors shall comply to product safety control in accordance to the Malaysian Food Act 1983 and Food Regulation 1985.

b) Tests for product safety shall be required as follows:

i) microbiology [Total Plate Count (TPC)], yeast and mold, Staphylococcus aureus, Salmonella sp. E. coli, Coliform count; and

ii) heavy metal test (arsenic, lead, mercury, cadmium).

d) Test for product safety may be required by competent authority as follows:

i) additive;

ii) chemical;


10A005R0

iii) preservative;

iv) moisture test; and

v) authenticity.

8 Maintenance and cleaning

The premises where EBN is processed and stored should be maintained as follows:

a) The premise, equipment, implements and all other physical facilities of premise including drains, shall be maintained in good repair and in orderly condition.

b) Cleaning procedure and maintenance of premise facilities and equipment shall be documented and maintained.

c) Cleaning and disinfection schedule should be drawn up for each premise to ensure that all areas appropriately cleaned.

All cleaning personnel shall be well trained in cleaning techniques and hygienic practices.

9 Pest control

Pest infestations and preventive measures should be taken as follows:

a) There shall be an effective and continuous programme for the control of pests.

b) Premises and surrounding areas should be regularly examined for evidence of infestation.

c) Pesticides used shall be in accordance with the Pesticide Act 1974.

d) Doors and windows should be close fitting and opening windows should be screened where appropriate.

10 Personnel hygiene

Persons engaged in the handling of raw-unclean and raw-clean EBN should:

a) wear clean working clothes, footwear, headgear which are washable or disposable;

b) wash and disinfect hands each time work is started and resumed and whenever their hands have been soiled and particularly after using a water closet; and

c) wear disposable gloves during picking, moulding, packaging raw-clean EBN. Disposable gloves should be regularly replaced in the course of a working day and adhere to the following practices:

i) persons engaged in the handling of raw-unclean EBN should not handle any raw-clean EBN where contamination of the cleaned processed EBN products could occur;


10A005R0

ii) no person may eat, drink, chew or smoke in any room during EBN processing, sorting, packing, storing operations or in any part of the processing;

iii) no person suffering from or known to be a carrier of a disease transmissible by food may work in the premises, with products or other ingredients which are liable to cause contamination of the EBN, processed EBN or other ingredients;

iv) no person may work in the premises if concurrently undertaking any other activity which may involve any risk of contamination of the EBN, process EBN or other ingredients; and

v) no person may handle EBN, process EBN or other ingredients if he or she has any sore, cut or abrasion unless it is not purulent and is effectively covered with a waterproof dressing. Other forms of dressing and bandages should not be worn under any circumstances or for any purpose whatsoever.

11 Training

Managers of the premises should arrange for adequate and continuous training of all food handlers in hygienic handling of food and in personal hygiene so that they understand the precautions necessary to prevent contamination of food.

12 Legal requirements

The product in all other aspects shall comply with the requirements of the legislations currently in force in Malaysia.

.


Acknowledgements

Members of Industry Standards Committee on Agriculture

Mr Chan Han Hee (Chairman) Malaysian Agrifood CorporationMs Maria Christina Stephensons (Secretary) SIRIM BerhadMs Norma Othman/ Ms Siti Saudah Department of Agriculture MalaysiaMr Ismail Abu Hassan/Mr Ahmad Hazizi Aziz Department of Fisheries MalaysiaMs Siti Raikhan Aina Bogal Department of Standards MalaysiaDr Mohamad Razli B Abdul Razak/Dr Haji Muhmad Kamarulzaman Haji Muhmad Sarif


Tuan Haji Mohd Salim B Haji Taha/ Tuan Haji Mohd Rashid B Awang

Farmers Organization Authority

Mr Ishak Abbas Federal Agricultural Marketing AuthorityDr Ong Hwee Keng Federation of Livestock Farmers AssociationDr Hashim Mohd NoorMr Rusli Hj Tahir

Forest Research Institute MalaysiaForestry Department Peninsular Malaysia

Mr Cheah Wan Leong/Mr Martin Ng Johor Fish Breeders AssociationMr Ricky Yong/Mr S H LimDr A Sivapragasam/ Dr Mohamad Roff Mohd Noor

Malaysia Fruit Exporters AssociationMalaysian Agricultural Research and Development Institute

Ms Annie Mitin/ Ms Mohana PriyaMr Ong Kim Pin/Mr Chew Jit Seng

Malaysian Association of Standards UsersMalaysian Palm Oil Association

Dr. Masahuling B Benong/Dr Mohd Nasaruddin Mohd Aris

Malaysian Rubber Board

Dr. Hanisah bt Hussin/Ms Syahrizad bt Mahpar Ministry of Agriculture and Agro-based IndustryMr Syahril Syazil Ghazali/Ms Salizan Abdul Aziz Ministry of International Trade and IndustryEncik Syamsul Erwin Muhamad Lagis/Mr Mohd Abdul Kadir Darail

Ministry of Plantation Industries and Commodities

Prof Dr Rofina Yasmin Othman/Mr Hamidun Jalil Ministry of Science, Technology and InnovationMr Mohammad Puat Yahaya/Mr Zainee Yahya Rubber Industry for Smallholder Development

AuthorityAssociate Prof Dr Mohd Said Saad/Associate Prof Dr Abdul Shukor Juraimi

Universiti Putra Malaysia

Members of Working Group on Edible-Birdnest Swiftlets Ranching

Dr Fadzilah A’ini Abdul Kadir (Chairman) Department of Veterinary Services Ms Maria Christina Stephensons (Secretary) SIRIM BerhadMr Suhaimi Sarpan/Mr Haslan Hamzah Department of Town Planning MelakaDr Zurina Ramli/Dr Yahasmida Yaacob/Dr Zaliha Abdullah/Hjh Azizon Abdullah


Mr Azman Hj Othman Department of Wildlife and National Parks Peninsular Malaysia

Ir Fong Tian Yong Ministry of Housing and Local GovernmentDr Alex Sim/Mr Tiong Sui Jin

Mr Chen Vun Wo

Mukah Bird’s Nest Merchants AssociationSarawakMultiform Food Supply Co Sdn Bhd

Mr Tan Yoke Tian Perak Bird’s Nest Merchants AssociationMr Ooi Siong Hwa Persatuan Pedagang Sarang Burung

Negeri Kelantan© STANDARDS MALAYSIA 2010 – All rights reserved

Acknowledgements (continued)

Mr Ooi Siong Hwa Persatuan Pedagang Sarang Burung Negeri Kelantan

Dr Tan Boon Siong

Mr Mah Swee Lye

Dato’ Tok Teng Sai

Persatuan Pengusaha Sarang Burung Industri Negeri JohorPersatuan Pengusaha Sarang Burung Industri Negeri SelangorPersekutuan Pengusaha Pedagang Sarang Burung Terengganu

Dato’ Beh Heng Seong/Mr Ku Teng Choon Persekutuan Persatuan Pedagang Sarang Burung Malaysia

Mr Jesse Tang Yu Hang Sarawak Birds’ Nest Supplier AssociationMs S Thavamanithevi/Ms Sarifah Rejab SIRIM Berhad (Environment and

Bioprocess Technology Centre)Dato’ Seri Dr Abdullah Fadzil Che Wan/Mr Loke Yeu Loong

Swiftlet Eco Park Group of Companies

Mr Lee Ting Hun Universiti Teknologi Malaysia

© STANDARDS MALAYSIA 2010 – All rights reserved

Gmp bird

Education

Transcript of Gmp bird