MANUAL

FOOD SAFETY ASSURANCE PROGRAM (KKM)

CERTIFICATION SCHEME
SAFE FOOD INDUSTRY RESPONSIBILITY
(MeSTI)

(COMPANY NAME)
ADDRESS / NO. SSM
2015
 (COMPANY NAME)

.............................. ..

MANUAL SAFETY ASSURANCE PROGRAM

FOOD

PREPARED BY: APPROVED BY:

Signature : Signature :
Name : Name :
Position : Position :

COMPANY ADDRESS
Tel: XXXXXXXX
Fax: XXXXXXXX
www.abcsoscili.com
 CONTENTS PAGE

1.0 COMPANY PROFILE AND MANAGEMENT POLICY

FOOD SAFETY
1.1 Company profile
1.2 Company organization chart
1.3 Food Safety Management Policy
1.4 Process flow chart

2.0 BUILDINGS AND FACILITIES

2.1 Factory location plan
2.2 Mill plan layout
2.3 Tools & Equipment
2.4 Water / Ice / Steam
2.5 General requirements
2.5.1 Item Processing
2.5.2 Hand Washing Sink
2.5.3 Washroom
2.5.4 Room / Dressing Room
2.5.5 Storeroom Storage
2.5.6 Floor
2.5.7 Walls, Ceilings, Fans, Window and Door
2.5.8 Lamps
2.5.9 Drainage / Drain

3.0 FOOD HANDLERS

3.1 Health screening
3.2 Anti Typhoid Vaccination
3.3 Practice operator
3.4 Hygiene Operator & Visitors

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4.0 TRAINING
4.1 Food handler training program and related training

5.0 MAINTENANCE AND SANITATION

5.1 Clean Premises
5.2 Management of Solid and Liquid Waste
5.3 Pest Control

6.0 CONTROL OF OPERATION

6.1 Raw Material Control
6.2 Process control
6.3 Control Packaging
6.4 Storage Products Control Ready
6.5 Control of Chemicals

7.0 CONTROL OF TRANSPORTATION AND DISTRIBUTION

8.0 TRACEABILITY CONTROL

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 ATTACHMENT LIST

NO. crown PAGE

1 Raw Material Specification (Appendix FCC / S / 1) 7

2 Raw Material Control Records (Appendix FCC / R / 1) 8

3 Record Revenue of Chemicals (Appendix CBC / R / 1) 12

4 Record Use Chemicals (Appendix CBC / R / 2) 13

Acceptance procedures Packaging Materials Control (Appendix PBP / S / 1).

5 15

6 Record Revenue Control Packaging Materials (Appendix PBP / R / 1) 16

7 Raw Material Storage Procedures (Appendix KPBM / 1) 20

Records Storage Control Raw Materials / Packaging Materials / Products 21, 26,
8
Ready (Appendix KPBM / PB / PS / R / 1) 39

22, 27,
9 Records Storage Area Control (Appendix KPBM / PB / PS / R / 2)
40

10 Food Processing Control Specifications (Appendix KPM / S / 1) 31

11 Food Processing Control Records (Appendix KPM / R / 1) 32

12 Record Control Ready Packaging (Appendix KPmPS / R / 1) 35

13 Procedures Storage Products Ready (Appendix KPnPS / S / 1) 38

14 Distributor Information Record (Appendix MGS / 1) 44

15 Seller Information Record (Appendix SKM / 2) 45

16 Checklist Cause Problems In Factory (Appendix OC / 3) 46

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17 Raw Material Supplier Information Record (Appendix SKM / 4) 47

18 And Sanitary Equipment Maintenance Schedule (Appendix PPS / J / 1) 50

19 Table Cleaning And Sanitation By Region (Appendix PPS / J / 2) 51

20 Calibration Schedule (Appendix PPS / J / 3) 52

21 Record Cleaning And Sanitation Equipment (daily) (Appendix SCC / R / 1) 53

22 Record Cleaning And Sanitation By Region (daily) (Appendix SCC / R / 2) 54

23 Equipment Maintenance Records (Appendix SCC / R / 3) 55

24 Calibration Record (Appendix SCC / R / 4) 56

25 Pest Control Records (Appendix KMP / R / 1) 59

26 Records Disposal Waste Materials and Disposal (Appendix PBBS / R / 1) 62

27 Personal Hygiene Audit Form - Form 01 (appendix KP / B / 1) 67

28 Visitors Health Declaration Form - Form 02 (appendix KP / B / 2) 69

Record Activity Monitoring and Control for Food Distribution and Transport
29 72
(Appendix PPM / R / 1)

30 Vehicle Inspection Record (Appendix PPM / R / 2) 73

31 Training Attendance Record (Appendix MPTC / R / 1) 76

32 Record Assessment Exercise (Appendix MPTC / R / 2) 77

33 Flight Training Record (Annex MPTC / R / 3) 78

34 Member Training Record (Annex MPTC / R / 4) 79

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COMPANY PROFILE AND FOOD SAFETY
Page
MANAGEMENT POLICY

1.0 COMPANY PROFILE AND POLICY FOOD SAFETY MANAGEMENT

2.2 COMPANY PROFILE

COMPANY INFORMATION AND DETAILS

Company name
address
No. Tel
No. Faks
email
Name of Responsible Officer
COMPANY PROFILE
No. Company Registration
No. Registration Permis (MOH)

Estimated Annual Income

Estimated Production Final

Products

Number of employees

Operation hours
PRODUCTS
Type of product

Size / Type Packaging

brand Products
Other Certification

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MANAGEMENT POLICY

1.2 COMPANY ORGANIZATION CHART

DIRECTOR

ADMINISTRATIVE PRODUCTION OFFICER QA / QC

MANAGER MANAGER

STOR / MATERIAL
SUPERVISOR ACCEPTANCE

OPERATOR

* Based on actual organizational chart of the company

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1.3 FOOD SAFETY MANAGEMENT POLICY

The management company is committed to producing clean and safe food

and meet food regulations in Malaysia.

I. Food Act 1983

II. 1985 Food -Regulations Regulation
III. Food Hygiene Regulations 2009

The management will also ensure sanitation practices practiced by all

employees starting from raw materials up to the finished product loading into
truck

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1.4 PROCESS FLOW CHART

Fresh Chile reception

Selection and cleaning

rough grinding

Garlic, acetic acid, salt

and sodium benzoate

Ripening 2-3 weeks

Stir Inherent - Sugar,

fine grinding water and food glue

Bottle in sterilized with

Cover and label Filling into bottles
hot water

storage

distribution

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2.0 BUILDINGS AND FACILITIES

2.1 FACTORY LOCATION PLAN

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2.3 TOOLS & HARDWARE

1.0 OBJECTIVES
Ensure that all equipment used do not contribute to pollution

2.0 SCOPE
All equipment used

3.0 RESPONSIBILITY
3.1 Administrative manager
1.1 All workers

4.0 PROCEDURE

4.1 Pused equipment in good condition and appropriate in terms of

design and installation of equipment and easily maintained,
cleaned and calibrated.

4.2 Defective equipment should be removed of the processing area.

4.3 Surface equipment that come into contact with food are made
of materials that are not toxic, waterproof and easy to clean.

4.4 Separate cutting boards for raw and cooked food (if applicable)

4.5 All gauges including measuring time, temperature and weight

should be measured (calibrated) as needed

4.6 Equipment should be regularly maintained and cleaned

according to maintenance schedules and sanitation.

5.0 RECORDS
5.1 Record Inspection Equipment
5.2 record Maintenance and Sanitation Equipment
5.2 Record Cleaning Equipment (Appendix MPTC / R / 1)
5.2 Record Calibration Equipment (LampiranPLPM / R / 2)

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EQUIPMENT INSPECTION SCHEDULE (WEEKLY) ANNEX PPS / J / 1

Date: ........................................

BIL EQUIPMENT FINDINGS ACTIONS NOTES

1 knife rust Remove and discard -

2 scissors rust Remove and discard -

3 Weighing scale The liner was chipped Repair immediately Calibrated before use
scales
4
5
6
7
8
9

Checked by : …………………………( ) Verified by :…………………………………( )

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ANNEX PPS / J / 1

MAINTENANCE SCHEDULE AND SANITATION EQUIPMENT

management sanitary
frequency
bil recor
equipment Locations 1 X (after 2 X (before method
l frequency d
processi surgery and 1 X / week 1 X / month
ng) after surgery)
2 X a year or if
1 scales Loading bay there is a problem X cleaning

preparation Cleaning and

2 preparation table X
areas Sanitation
2 X a year or if Cleaning and
3 Cutting machine area process there is a problem X Sanitation
2 X a year or if Cleaning and
4 mixer area process there is a problem X Sanitation
record
2 X a year or if R1
5 scales area process there is a problem X cleaning

2 X a year or if
6 chiller area process there is a problem X cleaning

2 X a year or if Cleaning the oven

7 oven area process there is a problem X
space
Store the 2 X a year or if
8 freezer there is a problem X
finished product

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ANNEX PPS / R / 1

RECORD CLEANING AND SANITATION EQUIPMENT (DAILY)

MONTH: __________________________
A. LOADING BAY
The level of
bil Date cleanliness (√) Checked Corrective Verified
equipment frequency
l check Not by action by
good
good

1 scales after the process

B. PREPARATION AREA
The level of
bil Date cleanliness (√) Checked Corrective Verified
equipment frequency
l check Not by action by
good
good
before surgery
preparation
1
table
after surgery

C. PROCESS AREA
The level of
bil Date cleanliness (√) Checked Corrective Verified
equipment frequency
l check Not by action by
good
good

preparation before surgery

1
table
after surgery

Cutting before surgery

2
machine after surgery
before surgery
3 mixer
after surgery
4 scales after the process
5 chiller 1 time per week
6 oven after the process
D. END PRODUCT STORE
The level of
bil Date cleanliness (√) Checked Corrective Verified
equipment frequency
l check Not by action by
good
good

1 freezer 1 time per month

WARNING:
i. Method of washing: ___________________

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ANNEX PPS / J / 3

CALIBRATION TABLE

bill equipment frequency Date of

Calibration
2 X a year or if there is a 25.01.2012
1 Scales (Loading Bay)
problem 25.06.2012
2 X a year or if there is a 25.01.2012
2 Mowers (the process)
problem 25.06.2012
2 X a year or if there is a 25.01.2012
3 Mixer (the process)
problem 25.06.2012
Scales (the process) 2 X a year or if there is a 25.01.2012
4
problem 25.06.2012
Chiller (the process) 2 X a year or if there is a 25.01.2012
5
problem 25.06.2012
Oven (the process) 2 X a year or if there is a 25.01.2012
6
problem 25.06.2012
Freezer (Stor storage) 2 X a year or if there is a 25.01.2012
7
problem 25.06.2012

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2.4 WATER / ICE / STEAM

1.0 OBJECTIVES
To ensure the supply of water / ice / steam obtained from a secure
source that does not contribute to contamination of the product.

2.0 SCOPE
Water / ice / steam which is used in food processing

3.0 RESPONSIBILITY
3.1 Administrative manager
1.2 All workers

4.0 PROCEDURE

2.1 Use safe water supply

2.2 Ensure adequate water supply and protected from

contamination. Using a sealed container

2.3 Ice used is from a safe source of water and kept in a container
and protected from contamination

2.4 The steam from the water source that is safe and non-polluting
food

2.5 If the water source is not from JBA, analysis for the
determination of water quality needs to be done and recorded

5.0 RECORDS
5.1 Record safety and water quality analysis (If water instead of
JBA)

Flight safety and water quality analysis (If the water is not of JBA)

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Things are
be Verified
TDate checked (please decision TAction
examined by
specify) Taken
by
The content of MAF 0.05 mg / l no SUU
May 21
chlorine
2010 pH MAF 6.6 no SUU

The content of MAF 0.06 mg / l no SUU

May 29
chlorine
2010 pH MAF 6.7 no SUU

June 7 The content of MAF 0.05 mg / l no SUU

chlorine
2010
pH MAF 6.5 no SUU

The content of MAF 0.05 mg / l no SUU

June 15th
chlorine
2010 pH MAF 6.6 no SUU

The content of MAF 0.04 mg / l no SUU

June 24th
chlorine
2010 pH MAF 6.5 no SUU

The content of
chlorine
pH

The content of
chlorine
pH

# This type of analysis can be added to turbidity, water color, TDS (Total Dissolved
Solid), microbiology (E-coli, coliform, fecal coliform). Microbiological testing can be
carried out by sending samples to an outside laboratory that is accredited by the
Ministry of Health at least 1 (one) month.

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2.5 Premises General Requirements

1.0 OBJECTIVES
Ensure that the premises and facilities meet the needs MeSTI

2.0 SCOPE
Infrastructure and facilities in the premises

3.0 RESPONSIBILITY
3.1 Administrative manager
4.1 All workers

4.0 PROCEDURE
Premises requirements are as follows;

2.5.1 Processing space requirements

2.5.1.1 Processing area should be built using materials that have
no toxic effects in use, the surface can be cleaned and
regularly maintained so clean and well maintained. Where
possible, the use of glass should be avoided.

2.5.2 Hand Washing Sink

2.5.2.1 Sink operate independently of hands (hands free
operation)
2.5.2.2 Handwashing sink provided with liquid soap or detergent
and running water to taste including tissue / hair and hands
covered trash
2.5.2.3 Has 7 step hand-washing procedures in the form of
posters, etc.
2.5.3 demolished
2.5.3.1 Are clean, odorless and undamaged
2.5.3.2 Having a clean water source

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2.5.3.3 Includes wash their hands after going to the toilet and
tissue / hand dryers, soap or detergent in the appropriate
dispenser with clean water
2.5.3.4 Not open directly to the room or the preparation / food
processing / storage of food
2.5.3.5 Cleaning activities carried out in accordance with the
procedure and recorded

2.5.4 Room / Dressing Room

2.5.4.1 Has room / dressing room
2.5.4.2 Room / dressing room has to be cleaned and do not be ssa
dining room for workers

2.5.5 Storeroom Storage

2.5.5.1 Always clean and in good condition
2.5.5.2 Have a good ventilation system
2.5.5.3 Has a temperature corresponding to the stored products
2.5.5.4 Items have been prepared to facilitate cleaning activities
2.5.5.5 Non-food chemicals stored separately from food / food
packaging materials
2.5.5.6 Record dry ingredients / raw materials / chemicals
including sources from which it was obtained

2.5.6 Floor
2.5.6.1 The floor surface is clean and in good condition and the
water does not stagnate
2.5.6.2 Cleaning activities carried out in accordance with the
procedure and recorded.

2.5.7 Walls, ceilings, fans, Window And Door

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2.5.7.1 Walls, ceilings, ceiling, windows and doors should be clean

and not contribute to pollution
2.5.7.2 Cleaning activities carried out in accordance with the
procedure and recorded.

2.5.8 Lamps
2.5.8.1 Light clean and in good condition (covered in the
processing area)
2.5.8.2 Cleaning activities carried out in accordance with the
procedure and recorded.

2.5.9 Drainage / Drain

2.5.9.1 Clean drainage ditches and drains cover
2.5.9.2 Cleaning activities carried out in accordance with the
procedure and recorded.

5.0 RECORDS
5.1 Record Cleaning Premises
5.2 record dry ingredients / raw materials / chemicals

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ANNEX PPS / J / 3
PROCEDURE FOR CLEANING AND SANITATION
Equipment / Verification
fast procedure
Surface methods
• remove dirt
• Wash with water
• water
space process • Wash with record cleaning
• detergents
detergent
• Rinse and dry
• remove dirt
• Wash with water
• water
floor • Wash with record cleaning
• detergents
detergent
• Rinse and dry
• remove dirt
• water
• Wash with water
• detergents
demolished • Wash with record cleaning
• brush
detergent
• broom
• Rinse and dry
ceiling • broom • remove dirt record cleaning
• Flush hot water
• water • Use a broom to
• detergents push waste
drains record cleaning
• brush • Stream water to
• broom ensure no dirt
clogging
Lamps • broom • remove dirt record cleaning

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Record Cleaning Premises ANNEX PPS / J / 3

Moon: ............................... Year: ............... ...................
AREAS
BIL
DATE
1 Item Processing
2 Hand Washing Sink
3 demolished
Room / dressing
4
room
5 Storeroom storage
6 floor
7 Wall
8 ceiling
9 fan
10 casement
11 door
TICK √ - Satisfactory X - Not Satisfied

Checked by : Checked by :

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3.0 FOOD HANDLERS

3.1 Health screening

1.0 OBJECTIVES
To ensure that individuals involved in food processing activities are free from
any congenital disease that could contribute to food contamination

2.0 SCOPE
All employees and visitors

3.0 RESPONSIBILITY
3.1 Officer QA / QC
3.2 All workers

4.0 PROCEDURE
4.1 Examination of the health status of food handlers carried out by
the Medical Officer in the hospital, district health offices and
clinics are recognized
4.2 Health Inspection records kept in premises and ensure that it is
always valid
4.3 Make sure that food handlers inform superiors regarding any of
the following signs:
a. Abdominal pain, vomiting and diarrhea.
b. Infection of the skin.
c. Any discharge from the nose, eyes or ears.
4.4 Infected food handlers who identified infectious diseases should
be reported to management in accordance with the procedure
laid

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3.2 Anti Typhoid Vaccination

1.0 OBJECTIVES
To avoid cross-contamination

2.0 SCOPE
All employees and visitors

3.0 RESPONSIBILITY
3.1 Officer QA / QC
3.2 All workers

4.0 PROCEDURE
All food handlers should get Typhim injection every three years and
related records are stored in the file Medical Examination Member.

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3.3 Practice operator

1.0 OBJECTIVES
To avoid cross-contamination

2.0 SCOPE
All employees and visitors

3.0 RESPONSIBILITY
3.1 Officer QA / QC
3.2 All workers

4.0 PROCEDURE

3.3.1 Be sure to practice good personal hygiene control.

3.3.2 Do not smoke / spitting / coughing / sneezing and perform acts
that could lead to contamination of the food
3.3.3 Apron / Protective clothing should be opened if the operator
goes to the toilet, rest or get out of the premises.
3.3.4 Food can not be placed in direct contact with substances that
can contaminate food
3.3.5 All food handlers who suffered wounds and skin infections
should inform superiors and use them waterproof plaster and
wear gloves.
3.3.6 The correct method should be used when the sample:
3.3.6.1 Take the food to be sampled and put in a container to feel
special.
3.3.6.2 Use a small spoon to taste food.
3.3.6.3 Wash spoons and container after use.
3.3.7 Monitoring is carried out every week (spotcheck) Personal
Hygiene Audit Form - Form 01 (appendix KP / B / 1) and
corrective action will be taken immediately.

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5.0 RECORDS
5.1 Personal Hygiene Audit Record - Form 01 (appendix KP / B /
1)

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ANNEX KP / B / 1

FORM 01

FORM OF PRACTICE AND PERSONAL HYGIENE FOOD HANDLERS

ABC COMPANY SDN BHD

When: today: time:

BIL CRITERIA YA NOT NOTES
1 Dress Code Food Handlers
1.1 Apron
1.2 Headgear
1.3 Closing the mouth
1.4 Gloves
1.5 Do not wear jewelry and accessories
Shoes that cover 1.6
1.7 Do not wear hijab pin, brooch, pin, tag,
beads etc.
2 Hygiene
2.1 The nails short and clean
2.2 No cuts / sores open
Hair 2.3 managed (closed)
2.4 mustache / beard unkempt
2.5 Do not use nail polish
2.6 No bare skin infections
2.7 The use of perfume in the preparation
3 Hygiene Practices

3.1 No smoking / spitting / coughing /

sneezing while performing duties
3.1 Wash hands before / after
do the job
3.2 Wash hands after using the toilet
3.3 Do not eat / drink area
food preparation
3.5 Removing the apron when going to the
toilet, take a break or go out of
premises
3.6 Do not use your mobile phone
during cooking / serving

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TICK √ - Compliant X - Non-Compliant

ANNEX KP / B / 1

FORM 01

Provided by:
Signature:
name:
Position:

To strike Mentioned
Name: Date: Date:
____________________________ _______ __________________
Signature: _____________________
Name: Date: Date:
____________________________ _______ __________________
Signature: _____________________

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3.4 Hygiene Operator & Visitors

1.0 OBJECTIVES
To avoid cross-contamination

2.0 SCOPE
All employees and visitors

3.0 RESPONSIBILITY
3.1 Officer QA / QC
3.2 All workers

4.0 PROCEDURE
4.1 Clean clothes and wear suitable protective clothing outdoor /
bright colors perfect apron
4.2 Wearing headgear / cap hair
4.3 Wearing a face mask (if necessary)
4.4 Wearing gloves (if necessary)
4.5 Do not wear jewelry and accessories
4.6 Wearing closed shoes (if necessary)
4.7 Keep your nails clean, short and no use of nail polish.
4.8 No cuts / sores open and well cared for
4.9 Be sure not to use deodorant and lotion use in food preparation
areas.
5.0 Make a short beard and mustache kept.
5.1 Forbidden to wear nametag (using the name embroidered /
sewn on clothes).
5.2 Forbidden to wear the veil beaded
5.3 Uniform
i. Operators must wear protective clothing (apron) to cover
the clean uniform when handling food.
ii. Apron washing method should be effective to prevent
contamination.

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iii. Uniforms, headgear, gloves, masks and shoes fit to be

used when distributing and serving.
5.4 visitors
i. Every visitor who comes into the operating area must
inform their arrival to the management company and fill
in the Health Declaration Form Visitors - Form 02
(appendix KP / B / 2).
ii. Visitors should wear protective clothing, namely aprons
/ 'overall' / footwear and headgear in the operation
unless the office.
iii. Visitors who enter the premises must comply with the
prescribed hygiene policy.
iv. All visitors will be accompanied by members of the
company
v. Record visitor control file stored in the Declaration of
Health Visitors.

5.0 RECORDS
5.1 Form inspection and hygiene practices of food handlers Form
01 (appendix KP / B / 1)
5.2 Visitors Health Declaration Form - Form 02 (appendix KP / B /
2)

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ANNEX KP / B / 2

FORM 02

HEALTH DECLARATION FORM VISITORS

Name: ................................................ .............................. Date: ..............................

No I / C: ............................................. ancestry
........................
Camp / Department / Agency / Institution / Unit: ........................................
.................................................. .............
Address Department / Unit: ............................................. ..................................................
.................................................. ..................................................
.................................................. .................................................
Position : ................................................ ..................................................
.................................................
Purpose of Visit: ............................................... ..................................................
..................................................

I hereby declare that I am free from diseases such as under: -

(Flag ✓ in respect of the room if you have)

Measles / Chicken pox
Smallpox / Measles
Wound / pus / ulcers / sores
Cough / cold
Discharge from the eyes, ears and nose
Diarrhea

That apply: Accepted by :

Signature : Signature :
name : name :

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4.0 EXERCISE

4.1 FOOD HANDLER TRAINING PROGRAM

1.0 OBJECTIVES
Ensures employees receive proper training.

2.0 SCOPE
All workers

3.0 RESPONSIBILITY
3.1 Administrative manager
4.2 All workers

5.0 PROCEDURE
4.1 Management shall provide administrative and make sure
every employee involved in the attend food handling courses
Operator Training Food (LPM) which is recognized by the Ministry
of Health.
4.2 Administration management also must plan and conducting
internal training methods consider raw food, wash tank and method
etc.
4.3 Any exercise undertaken should be recorded in Records of
training attendance list (Appendix MPTC / R / 1) and Record
Assessment Exercise (Appendix MPTC / R / 2)
4.4 Management must also provide records Table Training
(Annex MPTC / R / 3)
4.5 All the courses are attended training courses should be
recorded in a Member Training Record Book (Appendix
MPTC / R / 4)

5.0 RECORDS
5.1 Training Attendance Record (Appendix MPTC / R / 1)

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5.2 Record Assessment Exercise (Appendix MPTC / R / 2)

5.3 Records Training Schedule (Appendix MPTC / R / 3)
5.4 Member Training Record (Annex MPTC / R / 4)

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ATTENDANCE RECORDS LIST OF TRAINING

Company : Kataya M Sdn Bhd. Kerepek Jehan & Snek

Training Date :
Teacher's name :
Position :
Exercise Title : TRAINING OF GOOD HYGIENIC PRACTICE TO WORKERS

bill name Position place of Duty Signature

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ANNEX MPTC / R / 2

RECORD EVALUATION EXERCISE

Company :
Exercise Title :
Training Date :

bill name valuation Proposal

Provided by : ....................................
(OFFICER ON DUTY)
Verified by : ....................................
(Supervisor)

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ANNEX MPTC / R / 3

RECORD TRAINING SCHEDULE

SCHEDULE OF TRAINING ABC SDN BHD

Num. Exercise Title category chronicle chronicle
employees (Proposal) (Implementation)
involved
1. Exercise machine line operators
operation operator
2. Cleaning and sanitation All workers

3. Food Handler Training All operators Esther

Provided by: .................................... Verified by : ....................................

(THE OFFICER IN CHARGE) (Supervisor)

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ANNEX MPTC / R / 4

TRAINING PERSONNEL RECORDS

TRAINING PERSONNEL RECORDS ABC COMPANY SDN BHD

NAME:

POSITION:

NO. TITLE TRAINING DATE VERIFIED BY

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5.0 MAINTENANCE AND SANITATION

5.1 Clean Premises

1.0 OBJECTIVES
To ensure that the entire premises and equipment are always in good
condition and clean

2.0 SCOPE
Overall processing premises and equipment, fixtures and food contact
surfaces.

3.0 RESPONSIBILITY
8.1.1.1 All workers.
8.1.1.2 Supervisors and management

4.0 PROCEDURE

4.1 No rubbish in the countryside and in the premises

4.2 Dumping activities carried out and recorded in accordance with
the schedule set
4.3 For those premises are kept clean and cleaning activities are
carried out periodically and recorded.
4.5 Cleaning is carried out at least once a day
4.6 Cleaning is not done when the preparation / food processing
4.7 Cleaning agent and disinfectant and kept in a separate place
from the food processing
4.8 Equipment and utensils are washed thoroughly before and after
use
4.9 Equipment cleaning procedures proper and adequate as well
as schedules and records

5.0 RECORDS
5.1 Record of Garbage Disposal

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5.2 Record Cleaning And Sanitation By Region

5.3 maintenance records
5.4 Calibration records

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ANNEX MPTC / R / 4
TABLE WASTE DISPOSAL
BIL AREAS PROCEDURE frequency RESPONSIBILITY METHOD OF
VERIFICATION
1. Filling room - Separate wet and dry daily General Workers Record of Garbage Disposal
waste
- Waste certainly put into
plastic bins and tied
2 Packing area - Type litter identified daily General Workers Record of Garbage Disposal
- Waste certainly put into
plastic bins and tied
3 Stor Storage - Type litter identified daily General Workers Record of Garbage Disposal
- Waste certainly put into
plastic bins and tied

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ANNEX MPTC / R / 4
Record of Garbage Disposal
Moon: ............................... Year: ............... ...................
BIL AREAS CHECKING DATE

1 Item Processing

2 Hand Washing Sink

3 demolished

4 Room / dressing room

5 Storeroom storage

6 Packing area

7 loading area

TICK √ - Satisfactory X - Not Satisfied

Checked by : Checked by :

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ANNEX PPS / J / 1

TABLE CLEANING EQUIPMENT

management sanitary
frequency
bil recor
equipment Locations 1 X (after 2 X (before method
l frequency d
processin surgery and 1 X / week 1 X / month
g) after surgery)
2 X a year or if
1 scales Loading bay there is a problem X cleaning

preparation Cleaning and

2 preparation table X
areas Sanitation
2 X a year or if Cleaning and
3 Cutting machine area process there is a problem X Sanitation
2 X a year or if Cleaning and
4 mixer area process there is a problem X Sanitation
record
2 X a year or if R1
5 scales area process there is a problem X cleaning

2 X a year or if
6 chiller area process there is a problem X cleaning

2 X a year or if Cleaning the oven

7 oven area process there is a problem X
space
Store the 2 X a year or if
8 freezer there is a problem X
finished product

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ANNEX PPS / J / 2

TABLE CLEANING AND SANITATION BY REGION

bill region case frequency record
1 demolished • Clean the entire 2X / day (before
• Garbage disposal starting the
• Works fine operation / after
• Needs sufficient (there is the break)
liquid hand wash, paper
towels / hand dryer automatic)

2 Loading Bay • Clean the entire 3X / day (before

• Garbage disposal starting the
• No signs of pests operation / break
/ after the
operation is
R2 records
completed)
3 Material • Clean the entire 1X / day (after
preparation • Garbage disposal the operation is
areas • No signs of pests completed)
4 processing • Clean the entire 2X / day (before
area • Garbage disposal starting the
• No signs of pests operation / after
the break)
5 Stor • Clean the entire 2X / day (before
• Garbage disposal starting the
• No signs of pests operation / after
• system FIFO the break)

NOTES:
TOTAL SANITATION Covering the cleanliness and maintenance of lighting, ceiling, floor,
walls dl.
METHOD OF LAUNDERING: Using water and detergent

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ANNEX PPS / R / 2

CLEANING AND SANITATION RECORD BY REGION

The level of
cleanliness
equipmen Date Checke Correctiv Verified
bill frequency (√)
t check d by e action by
Not
good
good
before
demolishe
surgery
1 d
after the
break
before
surgery
Loading after the
2 Bay break
after the
operation is
completed
Material before
preparatio surgery
3
n areas after
surgery
processing after the
4 area operation is
completed
before
surgery
5 Stor
after the
process

ITEM INSPECTED:
Overall cleanliness, waste removal, there are no signs of the presence of pests, functioning
and adequate facilities.

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ANNEX PPS / R / 3

MAINTENANCE OF RECORDS
status
bil Date
equipment Locations frequency Not Corrective action Checked by Verified by
l check good
good
2 X a year or if
Loading
1 scales there is a
Bay
problem
2 preparation 2 X a year or if
area
table there is a
process
problem
3 Cutting 2 X a year or if
area
machine there is a
process
problem
4 2 X a year or if
mixer area
there is a
process
problem
5 2 X a year or if
scales area
there is a
process
problem
7 2 X a year or if
area
chiller there is a
process
problem
8 2 X a year or if
area
oven there is a
process
problem
9 End 2 X a year or if
freezer product there is a
store problem

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ANNEX PPS / R / 4

CALIBRATION RECORD

bill Date of Calibration equipment results of calibration

25.01.2012
1 Scales (Loading Bay)
25.06.2012
25.01.2012
2 Mowers (the process)
25.06.2012
25.01.2012
3 Mixer (the process)
25.06.2012
25.01.2012 Scales (the process)
4
25.06.2012
25.01.2012 Chiller (the process)
5
25.06.2012
25.01.2012 Oven (the process)
6
25.06.2012
25.01.2012 Freezer (Stor storage)
7
25.06.2012

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5.2 Management of Solid and Liquid Waste

1.0 OBJECTIVES
Ensure that no pile of garbage and the premises are kept clean

2.0 SCOPE
The entire premise

3.0 RESPONSIBILITY
3.1 Officials QC / QA
3.2 operator

4.0 PROCEDURE
4.1 The waste must be collected not too long in the area of food handling,
food storage spaces and other working and environmental area.
4.2 Make sure the site-waste must be properly cleaned and disinfected
regularly.
4.3 Make sure all the waste thrown into the trash can with lid
4.4 Trash can always be washed and in good condition, After dumping,
make sure trash in washing and in good condition.
4.5 Adequate number of litter bins and covered
4.6 Every employee is required to wash their hands before and after
handling the material removal and disposal of waste
4.6 Examples of materials and waste disposal frequency is like the
following: -
region frequency

in Factory Each _ hours / day

Off Factory Every day (morning & evening)

5.0 record
5.1 Records Disposal Materials and Waste Disposal (Appendix PBBS /
R / 1)

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ANNEX PBBS / R / 1

RECORD OF WASTE MATERIAL AND WASTE DISPOSAL

chronicle frequency procedure Checked by action Verified by
by
1x (10.00
1.1.2012 Julia Shanti no Adam
am)
2x (4.00 pm) Mohan Shanti no Adam
1x (10.00
01/02/2012 Mohan Shanti no Adam
am)
2x (4.00 pm) Julia Shanti no Adam
1x (10.00
01/03/2012
am)
2x (4.00 pm)
1x (10.00
04/01/2012
am)
2x (4.00 pm)
1x (10.00
05/01/2012
am)
2x (4.00 pm)

5.3 Pest Control

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1.0 OBJECTIVES
Protecting the premises of crop pests

2.0 SCOPE
The entire premise

3.0 RESPONSIBILITY
3.1 production manager
3.2 Officer QA / QC

4.0 PROCEDURE
4.1 Each employee must ensure the building premises should always be
in good condition to prevent the entry of pests and eliminate the
potential for breeding pests.
4.2 Make sure the holes, ditches and areas where there is likely to be
the entrance of pests should be closed.
4.3 Make sure all outdoor areas and always checked in the factory for
the purpose of detecting if there are signs of the presence of pests.
4.4 No use of pesticides in the processing area for the control of pests
4.5 Each method of pest control with chemical or physical should be
carried out without causing a threat to the safety and suitability of
food.
4.5 Be sure to use poison to control pests are used outside the
processing area
4.6 Food sources that have the potential to attract pests should always
be stored in pest-proof containers, not placed on the floor and
stacked away from the wall

5.0 RECORDS
5.1 Pest Control Records (Appendix KMP / R / 1)

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ANNEX KMP / R / 1

RECORD OF PEST CONTROL

chronicle Examination time method Checked Corrective Verified
Results by action by
(Location)
1.1.2012 On the premise: 9:00 am no Amanda no Adam
No signs of the
presence of pests

Off Premise: 10.00am physical Amanda Clean and Adam

Flies in landfills closed landfills
01/02/2012 On the premise: 9:00 am chemistry Amanda Insect spray in Adam
Ants in the area areas related
near where the
raw material
Off Premise: 10.00am no Amanda no Adam
No signs of the
presence of pests

6.0 CONTROL OF OPERATION

6.1 escort RAW MATERIAL

6.1.1 ACCEPTANCE OF RAW MATERIAL CONTROL

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1.0 OBJECTIVES
To ensure that all raw material received safety and quality.

2.0 SCOPE
All raw materials are controlled starting the process of receiving, storing and
finally processed.

3.0 RESPONSIBILITY
3.1 Employee purchases (purchasing officer) or an employee QA / QC

4.0 PROCEDURE
4.1 Raw material will be inspected to detect any damage during
reception using raw material control record (Appendix FCC / R / 1).
4.2 Raw material will be examined according to specifications. Refer to
the specifications of raw materials appendix (Appendix FCC / S / 1).
4.3 Make sure the Certificate of Analysis (COA) for the raw materials that
require COA received.
4.4 Has washing procedure of raw materials

5.0 RECORDS
5.1 Raw Material Control Records (Appendix FCC / R / 1)
5.2 Quotation / Delivery Order / Invoice

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APPENDIX FCC / S / 1

SPECIFICATION RAW MATERIAL

Acceptance Verification
bill Raw material Control methods
procedure methods

By 'bulk' (in transparent Chile damaged

1 Red chillies Visually inspect
plastic) discarded
- Remove onions
damaged to ensure
2 Onion By 'bulk' (the red net) Visually inspect
quality

- Make sure the

No powder and no COA is received
Accepted in gunny
4 Starch hole’s gunny bag by transmission
bags

- Visually inspect
Received in a
The room temperature
5 salt cardboard box (small Visually inspect
and sealed container
packing)

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APPENDIX FCC /R / 1

RECORD OF RAW MATERIAL CONTROL

Accept Batch Provided Verified
Supplier time Name of Raw quantity Quantity parameter
ance Number / Notes by by
name Thank Materials Received Rejected Control
date Expiry Date
B000578 /
June 3, Yolimex 9:00
Starch January 1, 100 bags no
2012 Sdn Bhd am
2013
B001257 / * The quantity
June 9, FFM 8:00 10 kg / 10 wrapping
sugar January 15, 2 bags applied for 10 bags,
2012 Berhad am bags sugar leak
2013 received 8 bags
June Bidara B0013587 /
2.00
12, Salt Co., salt January 20, 100 bags no
pm
2012 Ltd. 2012
June Liong 6:00 Red chillies - 250 kg 1kg Chile is Approximately 1kg womb Raj
12, Farm Sdn am damaged, do chili rejected as
2012 Bhd not reach defective
maturity
appropriate

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6.1.2 KEEPING CONTROL OF RAW MATERIALS

1.0 OBJECTIVES
To ensure the safety and longevity of raw materials.

2.0 SCOPE
All raw materials

3.0 RESPONSIBILITY
3.1 Store keeper
3.2 operator

4.0 PROCEDURE
4.1 Raw materials should be stored separately to finished products
and non-food items (packaging materials and non-food
substances). Record raw material storage shall be entered in
the record storage control raw material / packaging material /
finished product (Annex KPBM / PB / PS / R / 1).
4.2 Wet and dry raw material should be stored separately.
4.3 Raw materials should be stored in closed containers separately
and labeled after opening.
4.4 Raw materials should not be stored in the same container with
processed foods.
4.5 Conditions of storage of raw materials storage must follow the
instructions set by the supplier or the nature of the raw materials
(temperature, humidity, lighting, etc.) in order to reduce damage
and contamination. Refer to Appendix KPBM / 1.
4.6 Temperature and storage conditions should be controlled and
recorded using control records storage area (Appendix KPBM /
PB / PS / R / 2).
4.7 Room temperature freezers and cold rooms must be correct, ie
frozen storage at <-18 0C and cold storage at 0-4 0C.
4.8 Unable to save raw materials frozen / chilled overload in the
freezer / cold room.

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4.9 The cold chain (cold chain) of frozen raw materials / cold should
certainly not bothered by not opening a freezer / cold storage
too long or restore the balance of raw materials that have been
thawed frozen.
4.10 The raw material is stored at a suitable distance (distance of
20cm from the floor and 15 cm from the wall).
4.11 And out of stock of raw materials needed to use the system
FIFO (First In, First Out) andFEFO (First Expiry-First Out),
4.12 Receipt of raw materials to be listed on the packaging using
permanent ink pen.
4.13 Stor / storage areas must have good ventilation.
4.14 Stor / raw material storage areas arranged to facilitate cleaning
and always clean.
4.15 Store / storage area labeled STORE RAW MATERIAL RAW
MATERIAL STORE DRY or WET.

5.0 RECORDS
5.1 Records Storage Control Raw Materials / Packaging
Materials / Products Ready (Appendix KPBM / PB / PS / R /
1)
5.2 Records Storage Area Control (Appendix KPBM / PB / PS
/ R / 2)

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ACCEPTANCE OF RAW MATERIAL CONTROL Page

ANNEX KPBM / 1

PROCEDURES FOR STORAGE OF RAW MATERIALS

Storage Storage Verification Responsible
bill Raw material Control methods frequency
procedures methods officer
Record storage
Store at room Store raw Store temperature
1 Cornflour temperature Every day supervisors
temperature. materials dry is 37 0C
cornstarch
Temperature
Store at room Store raw Store temperature
2 Dried chilli records storage Every day supervisors
temperature. materials dry is 37 0C
dried chilies

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ACCEPTANCE OF RAW MATERIAL CONTROL Page

ANNEX KPBM / PB / PS / R / 1

RECORD KEEPING CONTROL OF RAW MATERIALS / PACKAGING MATERIAL / PRODUCT READY

Storage : Store raw materials dry / cold room / frozen cold room / store packaging materials / finished product store
(Delete as appropriate)

Raw material / Current

Date of Packaging Conditions Provided confirmed
time Front quantity Date Storage Storage time
receiving material / finished Accepted by by
product (√ / X)
June 3, 9:00 am Cornflour 280 kg √ June 3, 2012 9:30 am supervisors Production
2012 manager

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CONTROL OF FOOD PROCESSING Page

ANNEX KPBM / PB / PS /R / 2

RECORD KEEPING CONTROL AREA

Storage : Store raw materials dry / cold room / frozen cold room / store (Delete as
appropriate) packaging materials / finished product store

Recorded cleanliness
chronicle time Provided confirmed
temperatures (√ / X) by by
June 3, 8:00 am 37 0C √ supervisors production
2012 manager

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CONTROL OF FOOD PROCESSING Page

6.2 CONTROL OF FOOD PROCESSING

1.0 OBJECTIVES
Identify and control the processing step of any pollution in terms of
microbiological, chemical and physical along the processing chain

2.0 SCOPE
Every step of the food processing

3.0 RESPONSIBILITY
3.1 employee QA / QC
3.2 supervisors

4.0 PROCEDURE
4.1 The examination must be carried out in areas outside and inside
the premises involved in the food processing chain.
4.2 Each processing step must be ensured clean and safe from any
physical contamination and foreign matter such as filtration, sieve,
or the use of metal detectors
4.3 Monitoring should be done at every step of processing related to
temperature, time, water activityaw, Humidity, concentration, acidity
and the likelihood of cross-contamination.
4.4 Control and verification measures for all probabilities along the
processing chain.
4.5 Processing must follow the flow chart of the process and
formulation as set out in the appendix specification control in food
processing (Appendix KPM / S / 1)and recorded in the records of
the food processing control (Annex KPM / R / 1)
4.6 The plant manager must ensure that all food processing is executed
mengikut procedures:

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control methods of action

step processing procedure
methods verification (if needed)
The source of Use the water from the
Chile is washed
Selection and running water, water storage tank if the water
with water from a
cleaning clean and sampling supply main dirty / not
clean source.
adequate. enough for a while.
Raw materials are Weighing should If after reading inaccurate
Calibration
Weighing of raw weighed according be calibrated to calibration, stop the use of
scales.
materials to the required two (2) times a scales and report the
quantity. year. damage.
Check
Chile blended with Milling machines
records of Stop using the machine if
garlic, vinegar need to be
use and there is no damage and if
(acetic acid), salt cleaned and
rough grinding washing dirty, clean it before use
and sodium made sure to
equipment. and record.
benzoate work before use.

Containers /
Check Incubation process is
tanks incubation
records stopped if there are signs
should be closed
Incubated at 37 ° incubation of activity of the bacteria /
aging and free from any
C for 15 days temperature fungi or insects / impurities.
impurities to
and the Check incubation and
prevent entry of
length of time washing tank.
insects / pests
Stop using the machine if
Sugar, modified Milling machines Check usage
Check no. batch there is no damage and if
starch and water should be records and
record on the final dirty, clean it before use
is added and finely cleaned and kept washing
product. and record.
ground. clean before use equipment

Compounds
Repeat the process of
stirred so that the
Sampling of mixing up the mixture of
mixture is
batches of compounds according to
mixing homogeneous / -
the final the specifications and
uniform and in
product by parameters that have been
accordance with
set.
the parameters
Glass bottles Glass bottles
temperature Stop filling up a glass bottle
Filling sterilized with hot sterilized with
sterilization was sterilized perfect
water hot water
Airtight metal Check the
Isolate the end product was
Sauce bottles cover is used to test record at
found to be covered. Check
Seaming (seaming) closed with metal prevent the the close of
no. batch where these
lids airtight sauce turns a the final
products are having
brownish color or product

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control methods of action

step processing procedure
methods verification (if needed)
black neck '. problems and recheck
Make sure the crimping crimping machine
cover airtight.
Check the Isolate the end product that
The product label Labeling no.
record no. is not labeled properly. Do
labeling affixed to the end batch for
batch in the relabelling on the bottle if
product verification
final product they can.

5.0 RECORDS
5.1 Food Processing Control Specifications (Appendix KPM / S / 1)
5.2 Food Processing Control Records (Appendix KPM / R / 1)

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ANNEX KPM / S / 1

SPECIFICATIONS CONTROL OF FOOD PROCESSING

case Records processing of chili sauce

processing Chilli sauce
Batch No. 01/12
quantity 200 Bottles
start time 9.00 am
Total soluble solids (TTS),
40
Brix
Acidity (minimum) 0.8% w / w
Parameters to be controlled pH (maximum) 4.0
The concentration of benzoic
750.00 ppm
acid (maximum)
Sulfur dioxide (maximum) 100.00 ppm
completion time 1.00 pm

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PACKING MATERIAL RECEIPT CONTROL Page

ANNEX KPM / R / 1

RECORD OF CONTROL OF FOOD PROCESSING

parameter Control
Product Batch
chronicle time quantity benzoic Sulphur Provided by Verified by
name No. TSS acidity pH
acid dioxide

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6.3 CONTROL OF PACKAGING

6.3.1 PACKING MATERIAL RECEIPT CONTROL

1.0 OBJECTIVES
To ensure the safety of packaging materials.

2.0 SCOPE
Used during the process of packing materials.

3.0 RESPONSIBILITY
3.1 Employee purchases (purchasing officer) or an employee QA /
QC

4.0 PROCEDURE
4.1 wrapping will be inspected to detect any damage during
reception using packing materials acceptance control
procedures (Appendix PBP / S / 1).
4.2 wrappingwill be examined according to specifications. Consult
the specification sheet of wrapping material (Appendix PBP / S
/ 1).

5.0 RECORDS
5.1 Control records Front Packaging Materials (Appendix PBP / R /
1)
5.2 Evidence / inboxois purchase packing materials.

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PACKING MATERIAL RECEIPT CONTROL Page

ANNEX PBP / S / 1

CONTROL PROCEDURES FOR ACCEPTANCE OF PACKING MATERIAL

Acceptance Verification frequency

bill wrapping Control methods
procedure methods

Bottles are broken or

damaged or Each time
1 Glass bottle By 'bulk' (in box) Visually inspect
contaminated will be reception
refused
Cardboard boxes
By 'bulk' and are damaged (wet, Each time
2 carton Visually inspect
bonded torn, etc.) will be reception
rejected

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CONTROL OF CHEMICALS Page

ANNEX PBP/ R / 1

PACKING MATERIAL CONTROL RECORD REVENUES

Accept Type /
Supplier time No Delivery Quantity parameter
ance Quantity Notes Provided by Verified by
name Thank Batch method Rejected Control
date Received
Printing is
June 5, TSP Plastics 10:30 Plastics / Printing on
A021 lorry 1 roll not mane Us
2012 Co., Ltd. am 7 rolls labels dated
damaged
June Ah in Printing Printing is
Label / 2
12, Network Co., 9:00 am 016: 5 car no not mane Jeet
box
2012 Ltd. damaged
The glass
June Bottle / Not broken /
And Bottle 200 surface is
15, 7.00 am 540 003 lorry 10,000 chipped / mane Us
Co., Ltd. bottles formed,
2012 bottles uneven
uneven

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KEEPING CONTROL OF PACKING MATERIAL Page

6.3.2 KEEPING CONTROL OF PACKING MATERIAL

1.0 OBJECTIVES
To ensure the safety of packaging products saved

2.0 SCOPE
All packaging materials.

3.0 RESPONSIBILITY
3.1 Store keeper

4.0 PROCEDURE
4.1 Packing materials should be stored separately with raw
materials, finished products or non-food substances in a way
that will not cause damage and pollution to the packaging
materials. Refer packing materials storage control procedures
in appendix (Appendix PBP / 1).
4.2 Storage of packaging materials will be recorded in the storage
control of raw material / packaging material / finished product
(Annex KPBM / PB / PS / R / 1) and record storage area control
(Annex KPBM / PB / PS / R / 2).
4.3 Packing materials should be kept at a suitable distance
(distance of 20cm from the floor and 15 cm from the wall).
4.4 Out of stock packaging materials must use the FIFO (First In,
First Out).
4.5 Receipt of necessary ingredients listed on the packaging
wrapper using permanent ink pen.
4.6 Stor / storage areas must have good ventilation.
4.7 Stor / Wrapper material storage areas arranged to facilitate
cleaning and always clean.
4.8 Store / storage area labeled packaging materials PACKING
MATERIAL STORE.

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KEEPING CONTROL OF PACKING MATERIAL Page

5.0 RECORDS
5.1 Records Storage Control Raw Materials / Packaging
Materials / Products Ready (Appendix KPBM / PB / PS / R /
1)
5.2 Records Storage Area Control (Appendix KPBM / PB / PS
/ R / 2)

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KEEPING CONTROL OF PACKING MATERIAL Page

ANNEX PBP / 1

PACKING MATERIAL STORAGE CONTROL PROCEDURES

storage

Layer Level
bill wrapping Control Verification
Packaging procedure frequency
methods methods

1 1 Glass bottle Stored at Store Temperature

room temperature records Every day
2 2 carton
temperature is 37 0C store

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KEEPING CONTROL OF PACKING MATERIAL Page

ANNEX KPBM / PB / PS / R / 1

RECORD KEEPING CONTROL OF RAW MATERIALS / PACKAGING MATERIAL / PRODUCT READY

Storage : Store raw materials dry / cold / freezer rooms / store packaging materials / finished product store
(Delete as appropriate)

Current
Date of Raw material / Conditions Provided confirmed
time Front quantity Date Storage Storage time
receiving wrapping Accepted by by
(√ / X)
June 3, 10,000 Production
9:00 am Glass bottle √ June 3, 2012 9:30 am supervisors
2012 bottles manager

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CONTROL PRODUCT READY PACKAGING Page

ANNEX KPBM / PB / PS /R / 2

RECORD KEEPING CONTROL AREA

Storage : Store raw materials dry / cold / freezer rooms / store (Delete as appropriate)

packaging materials / finished product store

Recorded cleanliness Provided confirmed

chronicle time
temperatures (√ / X) by by
June 3, production
8:00 am 37 0C √ supervisors
2012 manager

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CONTROL PRODUCT READY PACKAGING Page

6.3.3 CONTROL PRODUCT READY PACKAGING

1.0 OBJECTIVES
To ensure the safety and quality of all finished products.

2.0 SCOPE
All finished products.

3.0 RESPONSIBILITY
3.1 Operators in the packaging
3.2 supervisors

4.0 PROCEDURE
4.1 Packing materials used should be of a type that is not toxic and
does not contaminate food products.
4.2 The process of packing finished products should be conducted
in a suitable area and in high places (spaced from the floor).
4.3 The finished product is packed in new packaging material. The
use of recycled packaging materials are not allowed.
4.4 The finished product should be packaged in a way that does not
pollute and damage the product ready to use packaging
materials that are good and clean.
4.5 Packaging process should be controlled and fully supervised by
the supervisor to ensure that the processing of the filling and
closing of the finished product is effective. Control of the
packaging process being recorded in the control of the finished
product packaging (Appendix KPmPS / R / 1).
4.6 The finished product has been packaged to be controlled and
moved into the outer packaging in a way that can minimize the
damage.

5.0 RECORDS
5.1 Record Control Ready Packaging (Appendix KPmPS / R /
1)

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KEEPING CONTROL OF RAW MATERIALS Page

ANNEX KPmPS / R / 1

CONTROL RECORD READY PACKAGING PRODUCTS

Product
Layer Level Bankruptc Expiry quantity quantity parameter Verified
Date Packaging time Packaging Name Notes Provided by
Packaging y process date Received Rejected Control by
Ready
10 trays
Chilli August 1, August 1,
1 August 1, 2012 3:00 pm (1000 no no no
sauce 2012 2014
bottles)
Chilli August 1, August 1, 990 10
2 August 2, 2012 8:00 am no no
sauce 2012 2014 bottles bottles

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STORAGE CONTROL PRODUCT READY Page

6.4 STORAGE CONTROL PRODUCT READY

1.0 OBJECTIVES
To ensure the safety and shelf life of the finished product.

2.0 SCOPE
All finished products.

3.0 RESPONSIBILITY
3.1 operator
3.2 Store keeper

4.0 PROCEDURE
4.1 The finished product should be stored separately with raw
materials and non-food (packaging materials and non-food
chemicals) in a manner that will not cause damage and
contamination to the finished product.
4.2 Storage conditions should be ensured optimal finished product
based on the suitability of the product (Annex KPnPS / S / 1).
4.3 Storage of finished product should be supervised and recorded
in the storage control of raw material / packaging material /
finished product (Annex KPBM / PB / PS / R / 1).
4.4 Make sure the finished product is always kept in sealed
(packaged or in a container with lid).
4.5 Processing date and the expiry date of the finished product must
be recorded clearly and remain on the packaging material.
4.6 The storage area of the finished product should always be
controlled using control records storage area (Appendix KPBM
/ PB / PS / R / 2).
4.7 The storage temperature in the freezer rooms and cold rooms
must be correct, ie frozen storage at <-18 0C and cold storage
at 0-4 0C.
4.8 Make sure storage in a freezer / cold room is not overloaded.

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4.9 Rooms frozen / cold room is not open for too long to avoid
interruption in the cold chain (cold chain) of the finished product.
4.10 Storage of finished product should have a system of FIFO (First
In, First Out). This is to ensure that products processed earlier
circulated in advance.
4.11 The finished product should be stored at a suitable distance (the
distance from the floor 20cm and 15cm from the wall).
4.12 Stor / storage areas must have good ventilation.
4.13 Stor / finished product storage areas arranged to facilitate
cleaning and always clean.
4.14 Store / storage area labeled PRODUCT STORE READY.

5.0 RECORDS
5.1 Records Storage Control Raw Materials / Packaging
Materials / Products Ready (Appendix KPBM / PB / PS / R /
1)
5.2 record Storage Area Control (Appendix KPBM / PB / PS / R
/ 2)

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STORAGE CONTROL PRODUCT READY Page

ANNEX KPnPS / S / 1

PROCEDURE STORAGE PRODUCTS READY

Finished Verification
bill Storage procedures Storage Control methods frequency Responsible officer
product methods
Store at room Store the finished Record storage
1 Chilli sauce Store temperature is each Supervisor cold room
temperature chili
temperature product 37 0C production
sauce

ANNEX KPBM / PB / PS / R / 1

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STORAGE CONTROL PRODUCT READY Page

RECORD KEEPING CONTROL OF RAW MATERIALS / PACKAGING MATERIAL / PRODUCT READY

Storage : Store raw materials dry / cold room / frozen cold room / store packaging materials / Store finished products
(Delete as appropriate)

Current
Date of Conditions Provided confirmed
time Front Finished product quantity Date Storage Storage time
receiving Accepted by by
(√ / X)
August 1, production
5.00 pm Chilli sauce 1000 bottles √ August 1, 2012 5:30 pm supervisors
2012 manager
August 2, production
10.00 am Chilli sauce 990 bottles √ August 2, 2012 11.00 am supervisors
2012 manager

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STORAGE CONTROL PRODUCT READY Page

ANNEX KPBM / PB / PS / R / 2

RECORD KEEPING CONTROL AREA

Storage : Store raw materials dry / cold room / frozen cold room / store (Delete as
appropriate) wrapping / Store finished products

Recorded cleanliness
chronicle time Provided confirmed
temperatures (√ / X) by by
August 2, 8:00 am -19 0C √ supervisors Production
2012 manager
August 2, 5.00 pm -19 0C √ supervisors Production
2012 manager

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STORAGE CONTROL PRODUCT READY Page

6.5 CONTROL OF CHEMICALS

1.0 OBJECTIVES
To ensure proper handling of chemicals and safe from contaminating
end products such as pesticides, materials sanitizer, detergent
(detergent), lubricating oil (lubricant) or other chemicals.

2.0 SCOPE
All chemicals including detergents and cleaners.

3.0 RESPONSIBILITY
3.1 Employee purchases (purchasing officer) or an employee QA /
QC
3.2 Store keeper

4.0 PROCEDURE

4.1 Front chemicals

4.1.1 All chemicals were accepted as cleaning agents and
disinfectants must be stored in a dry, enclosed and
separate from raw materials, finished products or
packaging materials. If necessary, store chemicals in a
locked cabinet to prevent contamination.
4.1.2 QC officer responsible must ensure that any chemicals
that are accepted must be equipped with a label and
recorded in the Record of receipt of Chemicals
(Appendix CBC / R / 1)
4.1.3 All chemicals must be used according to the instructions
on the label.
4.1.4 copy Material Safety Data Sheet / Chemical Safety Data
Sheet (MSDS, CSDS) should be obtained from the
chemical supplier for further reference.
4.2 Use of chemicals

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4.2.1 All chemicals must be approved by the officer in charge

before use and recorded in the records of the use of
chemicals, (Appendix CBC / R / 2).
4.2.2 The use of chemicals should follow the concentration,
temperature, Minimum level / maximum or a
predetermined time as specified in MSDS / CSDS
4.2.3 The balance of chemicals need to be restored back if
any is recorded in the records of the production of
chemicals (Appendix CBC / R / 2).
4.2.4 Revert chemicals if not used to a designated spot.

4.3 Storage of chemicals

4.3.1 All chemicals used must be kept at a designated spot.
4.3.2 Chemicals should be stored in a special place that is
isolated from any raw material, finished product and food
packaging materials.
4.3.3 Food chemicals (food grade) and non-food chemicals
(non-food grade) should be kept separate to avoid cross-
contamination.
4.3.4 All containers and bottles are used to store chemicals
must have a complete label (the common name of the
material).
4.3.4 All chemicals stored should certainly have been closed
tightly after use and stacked neatly and make it easier
for retrieval.

5.0 RECORDS
5.1 Record Revenue of Chemicals (Appendix CBC / R / 1)
5.2 Record Use of Chemicals (Appendix CBC / R / 2)
5.2 Evidence / Invoices for purchase of chemicals

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STORAGE CONTROL PRODUCT READY Page

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CONTROL OF CHEMICALS Page

ANNEX CBC / R / 1

RECORD REVENUES OF CHEMICALS

Quantit
Accept Type /
Supplier Delivery y parameter Provided Verified
ance time Thank No Batch Quantity Notes
name method Rejecte Control by by
date Received
d
Detergent / 5 The bottle
January AM Chemical
10:30 am A021 lorry bottles (5 no did not secure Amalia
5, 2012 Co., Ltd.
liters) break
Material
Teqx 016: 5 sterilizers The bottle
June 12,
Material Co., 9:00 am car (Dettol) / 4 no did not secure Jeet
2012
Ltd. boxes (12 break
bottles / box)
Good Maid,
Liquid Soap The bottle
15 Sept bought in
7.00 am 540 003 car Cap RT / 6 no did not secure Us
2012 Tesco
bottles (5 Liter) break
Selayang

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CONTROL OF CHEMICALS Page

ANNEX CBC / R / 2

RECORD OF THE USE OF CHEMICALS

When
Chemical stored
chronicle Issued by quantity Purpose Approved by Notes
substance Reconstruct
ion

1.1.2012 detergents Sue 250 ml Washing Equipment 1.1.2012 Yati

Material
Sanitation surface (table
1.1.2012 sterilizers Sue 50 ml 1.1.2012 Yati
top)
(Dettol)

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CONTROL OF CHEMICALS Page

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FOOD DISTRIBUTION & TRANSPORTATION Page

7.0 TRANSPORTATION AND DISTRIBUTION

1.0 OBJECTIVES
To ensure that food distribution is safe, clean, and free from the danger of
contamination.

2.0 SCOPE
Transport of finished products

3.0 RESPONSIBILITY
3.1 Store keeper
3.2 Motorist

4.0 PROCEDURE
4.1 Store keeper shall prepare the record for the control and monitoring of
food distribution and transportation activities (Record Activity
Monitoring and Control for Food Distribution and Transport) (Appendix
PPM / R / 1).
4.2 Store keeper shall ensure the control and monitoring records are
constantly updated.
4.3 Storekeeper shall monitor the cleanliness of the vehicles used to
transport food.
4.4 Motorists should always ensure that vehicles used to transport food is
always clean and free from the danger of contamination (Vehicle
Inspection Record) (Appendix PPM / R / 2).
4.5 Motorists need to make sure the customer confirms receipt of goods
through the Record Activity Monitoring and Control for Food Distribution
and Transport (Appendix PPM / R / 1).

5.0 RECORDS
5.1 Record Activity Monitoring and Control for Food Distribution and
Transport (Appendix PPM / R / 1)

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5.2 Vehicle Inspection Record (Appendix PPM / R / 2)

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FOOD DISTRIBUTION & TRANSPORTATION Page

APPENDIX PPM / R / 1

RECORD OF CONTROL AND MONITORING OF ACTIVITIES FOR FOOD DISTRIBUTION AND TRANSPORT
product No. customer Address number Time things chronicle product Condition Authorized by Accepted
batch out (Driver) by
(Customers)
Chilli SC_01 / Mydin Hypermarket in 300 10.00am 08/12/2012 good
sauce 12 Subang Jaya bottles
Chilli SC_02 / KK Supermarket 200 9:30 am 14/8/2012 Label the bottle a
sauce 12 bottles little dated

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FOOD DISTRIBUTION & TRANSPORTATION Page

APPENDIX PPM / R / 2

VEHICLE INSPECTION OF RECORDS

No.
Type of decision Checked Corrective Verified
chronicle Vehicle
vehicle inspection by action by
plates
20.7.2012 van WCY 7889 In good condition no
07/23/201 Brake less Replace the
van WFD 8781
2 gripping brake

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FOOD TRACEABILITY SYSTEM Page

8.0 escort tRACEABILITY

1.0 OBJECTIVES
Ensure that the product can be traced at all stages of food production,
distribution and raw material suppliers.

2.0 SCOPE
Used for the final product / semi-finished (in processing) / distributed.

3.0 RESPONSIBILITY
3.1 employee QA / QC
3.2 production manager

4.0 PROCEDURE
4.1 Determination of Product Labeling
4.1.1 All final products / semi-final should have no.batch / lot
number / expiry date of any such designation /
production dates / deadlines and other products
specified by the producer.
4.1.2 Method of Determining Product Labeling
All products will be labeled in accordance with the
requirements of the Food Act 1983 and Food
Regulations 1985:
I. Name and address of the company
II. Product name
III. Quantity / weight / size of the pack
IV. No.batch / lot
V. Release date
VI. Expiry date

4.2 Information Distributor / Sales

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FOOD TRACEABILITY SYSTEM Page

Information and records dealer / seller can be found in the file

attachment MGS / 1 and Attachments SKM / 2. This record
contains information including the following:
I. Name and address
II. The quantity of product taken
III. No.batch / lot
IV. When taken
V. Method of transport used

4.3 Information Raw Material Suppliers

Record (Appendix SKM / 4) contains information such as the
following:
I. Name and address
II. The quantity of product taken
III. No.batch / lot
IV. When taken
V. Method of transport used

4.4 information Processing

(As in the Program for Food Security)
4.4.1 Process Control Information
a. controlled process parameters
b. process flow chart
4.4.2 Information Distribution / Storage
a. storage conditions
b. the cleanliness of the transport

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FOOD TRACEABILITY SYSTEM Page

I. Officials responsible for identifying the products involved.

First action II. Confirm the product is manufactured or not.
III. Separate the remaining products still in factory
I. Identify the products involved in the market:
a. provider
Both actions b. seller
II. Take the necessary action (pull back / reprocess)
III. Understandably authorities
I. Identify the cause of the factory (during the process)
Third action
II. Take the proper action.
I. If the problem stems from the raw materials, identify raw
Fourth action materials and suppliers.
II. Take the proper action.

5.0 tRACEABILITY VERIFICATION

Officials responsible for carrying out verification on Food Traceability
System (MGS) at least once a year to carry out pre-op exam or mock
test of the system to ensure SKM running perfectly.

6.0 RECORDS VERIFICATION

6.1 Distributor Information Record (Appendix MGS / 1)
6.2 Seller Information Record (Appendix SKM / 2)
6.3 Checklist Cause Problems In Factory (Appendix OC / 3)
6.3 Raw Material Supplier Information Record (Appendix SKM / 4)

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FOOD TRACEABILITY SYSTEM Page

ANNEX SKM / 1

RECORD DEALER INFORMATION

bill The names / How the When / mode Evidence records Responsible
addresses quantity of of transport are stored officer
Distributors who product in a Invoice (product
distribute the product batch / lot descriptions in the
lot / batch involved involved file record office /
No.fail)
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Total batch / lot

ANNEX SKM / 2

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RECORD INFORMATION ON THE SELLER

bill The names of the How the When / mode Evidence records Responsible
seller's product lot / quantity of of transport are stored officer
batch involved product in a Invoice (product
batch / lot descriptions in the
involved file record office /
No.fail)
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Total batch / lot

ANNEX SKM / 3

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CHECKLIST FOR CAUSING PROBLEMS IN THE FACTORY

Num. Question Answer evidence records Responsible
kept officer
1. Products stored in
accordance with
storage
instructions?
2. Packaging is
carried out Factory /
(Records)
according to the Ref.
procedure?
3. The packaging
materials according
to specifications?
4. Officials during the
process can be
identified?
5. The products are
processed in
accordance with the
procedure?
6. If not, where is the
mistake?
7. The raw material
used is identified?
8. Handling of raw
materials according
to the procedure?

ANNEX SKM / 4

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RECORD INFORMATION RAW MATERIAL SUPPLIERS

The names /
addresses Name of raw When the
Evidence records
SUPPLIERS raw material, means of Responsible
bill are stored
material for the quantity and transport officer
product lot / batch origin used
involved
Red chillies Invoice (product
Company SCT
1 ton 20.05.2012 descriptions in the
1. No.5, Jln 5, KL En. Amri
Cameron Truck Cold file record office /
Highland No.fail)
2.

3.

4.

5.

6.

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