Hygienic Environment

Implementation Of Good Manufacturing Practices (GMP)

Elements of GMP that we have implemented are:

Premise Design

Our plant is designed to reduce external contamination (from pests and dust) as well as possible cross-contamination within the premises (between production and non-production areas). The production and packaging areas are enclosed. A proper racking storage system ensures that raw materials and finished goods are properly segregated to prevent possible cross-contamination between clean and unclean products.

Process Flow

From the point of receiving raw materials to distributing finished products, our workflow is planned to reduce the risk of cross-contamination.

Equipment And Utensils

All our equipment are made of stainless steel for easy maintenance and suitability for the food industry. Furthermore, we have implemented a proper calibration and maintenance system for these equipment to ensure optimal performance.

Staff Hygiene and Sanitation

Besides wearing proper attire, our staff are trained to follow strict hygiene practices while carrying out their duties.

Production Operations

Aside from installing appropriate monitoring equipment, we conduct regular inspection on raw materials, work-in-progress and end products, as well as perform periodic verifications and microbiological testings. We have also implemented pest control, and standard cleaning and sanitation programs.

Implementation Of HACCP System

In 2004, we introduced the Hazard Analysis Critical Control Point (HACCP) system into our manufacturing operations to control and monitor risks to our production by identifying possible food safety hazards in our raw materials and process. Subsequently, we determine the preventive and control measures for each of the identified hazards.

Besides monitoring procedures and methods, our staff are trained on handling critical control points (CCP) with their respective critical limits (CL). Staff are also trained on corrective measures and actions to be taken when the monitoring results deviate from the CLs set.

All flow processes and production operations are verified either by audit or tests carried out by independent laboratories. Staff are trained on proper documentation such as using checklists, and proper record-keeping. For all procedures and monitoring records, we have established a proper documentation system, including document control of confidential data.

Our HACCP system was drawn using:

1	The Malaysian Standard MS 1480:2007 - Food Safety according to Hazard Analysis and Critical Control Point (HACCP) System, Department of Standards Malaysia (DSM)

2	MCS1:2001 - Malaysia Certification Scheme for Hazard Analysis and Critical Control Point (Guideline for HACCP certification)

3	MCS2:2001 - Malaysia Certification Scheme for Hazard Analysis and Critical Control Point (Guideline for HACCP compliance audit)

4	The Malaysian Food Act 1983 & Food Hygiene regulation 2009

5	MS 1514:2009 General Principles of Food Hygiene, Department of Standards Malaysia (DSM) (Equivalent to the Codex Basic Hygiene, 1997 - HACCP Guideline, and its Application)

6	Any other information not covered by the above shall be referred to the "Codex Alimentarius: Recommended International Code of Practice General Principles of food Hygiene and HACCP (CAC/RCP 1-1969, Rev.4-2003)"

7	Natural mineral water "(CODEX STAN. 108/-1981, REV.1-1997)"

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