Group 5_Haccp Proposal of Fresh Cut Jicama

GROUP 5 D' JicaMARY Sdn.Bhd. A Summary on Case Study of HACCP Plan Approved by Prepared by Dr Noor Zafira Noor Hasnan Managing Director Hanis Nabilah binti Mohd Yusmizar (198329) Nur Hanis binti Muhamad Saleh (199623) Olga Vallentine Sebastian (195907) Nor Zafirah binti Zulkifli (196386)

COMPANY PROFILE BACKGROUND D’JicaMARY is an expert at selling fresh cut jicama since it first started out in the year of 2010. The idea was first brought by Dato’ Rizal Abdul Hashim who was inspired by his father who sold fresh cut jicama too at a small stall to support his family. His father’s sincerity had touched his heart so he decided to continue his father’s legacy. However he is a man with vision, thus bringing his bigger dreams into reality. The factory operates five days per week except on the weekends with the production ranging between 250-300 per week. The products will later on be distributed to five Giant stores around Selangor. MISSION : MISSION, To supply fresh cut jicama of good quality VISION, at an international grades level with the & priority of good hygiene practice and halal procedures. ACHIEVEMENTS VISION : To be the main supplier of fresh cut jicama around Asia ACHIEVEMENTS : (2013) Certificate of Good Manufacturing Practice (GMP) (2014) Emerging SMEs- Golden Bull Award 2014 (2015) Industry Excellence Award (2018) Halal Industry Development Corporation (HDC) Aw Awards 2018 (2019) Best in CSR Award- The Star Outstanding Busin ess BusinessAwards (SOBA) A SUMMARY ON CASE STUDY OF HACCP PLAN 01 GROUP 5

ORGANIZATION CHART FACTORY LAYOUT A SUMMARY ON CASE STUDY OF HACCP PLAN 02 GROUP 5

HACCP TEAM & PROFILE Nur Hanis binti Muhamad Saleh ( Chief Manager ) - Standards of hygiene complies with health and safety regulations. Hanis Nabilah Binti Mohd Yusmizar (Purchasing Manager) - Plan HACCP and ensure it is carried out. Olga Vallentine Sebastian (Plant Manager) - Inspect HACCP systems at each plan by supervising the overall ma na management. Nor Zafirah Bt Zulkifli (Quality Safety Manger) - Ensure the product services meet its quality and documentation for for HACCP. HACCP SCOPE Components Description/Details Materials being processed Raw jicama Products Fresh-cut jicama Process Key Process Operations Receiving Pre-cooling in cold room Washing Peeling Cutting Dipping in lemon juice Drying Packaging Types of hazard Biological & Physical A SUMMARY ON CASE STUDY OF HACCP PLAN 03 GROUP 5

FOOD SAFETY PO. LICY . High quality product OBJECTIVES - food safety standard Meets consumer's . requirements Adequate food safety Quick responds and reduce training to all parties customer complaints Personal hygiene to all Prevent hazard parties Food safety induction Improve competencies in training all parties Production complies with Conduct inspection by ISO laws Control pest in premise Maintain G-ratings Maintain 85% for internal To achieve this objective, it GMP audit is important to have skilled No food recall employees in their respective field.. A SUMMARY ON CASE STUDY OF HACCP PLAN 04 GROUP 5

PRODUCT DESCRIPTION Product Name Fresh-cut jicama Composition Energy (38kcal) Carbohydate (82g) Food Act Regulation Protein (0.72g) Storage Condition Fat (0.19g) Distribution Cholestrol (0mg) Packaging Dietary fibre (4.9g) The product should : a. Fresh and quality b. 500g of jicama at (8-15C) Vacuum pack Cold room when opened Refrigerated truck at (0-5C) under 5 kPaO2 and 5 kPaCO2 MICROBIOLOGICAL LIMITS - .Shigella sp - . .L monocytogenes sp PHYSICAL LIMITS - :Appearance White colour - : &Taste Crisp Juicy A SUMMARY ON CASE STUDY OF HACCP PLAN 05 GROUP 5

FLOW CHART The beginning of 06 the process of raw jicama until the end process of cut jicama. Going through 13 phases before being out for delivery. Required of 4 storage room area during the process. A SUMMARY ON CASE STUDY OF HACCP PLAN GROUP 5

HAZARD ANALYSIS FOCUS ON : DELIVERY PROCESS Why delivery process is one of the critical part in food process company? Following our company SOP & SSOP allows us to know if our standard rules is effective or not. A SUMMARY ON CASE STUDY OF HACCP PLAN 07 GROUP 5

HACCP PLAN FOCUS ON : DELIVERY PROCESS What are the important critical point during delivery process? By listing in the table and record in logbook, we can trace the process occur in our company. A SUMMARY ON CASE STUDY OF HACCP PLAN 08 GROUP 5

GMP SUMMARY 3 09 A SUMMARY ON CASE STUDY OF HACCP PLAN GROUP 5

STEPS TO APPLY GMP 10 1 PLAN - QUALITY POLICY QA MANUAL 2 DO - STANDARD OPERATING PROCEDURES (SOPs) CHECK 3 - FORMS, PROTOCOLS, WORK INSTRUCTIONS ACT 4 - QUALITY &BATCH RECORDS, INSPECTION REPORTS, AUDITS A SUMMARY ON CASE STUDY OF HACCP PLAN GROUP 5

LIST OF DOCUMENTATION Figure 1 : Daily Temperature Log Form for Refrigerator Room Storage Area Figure 1 : Daily Temperature Log Form for Cold Room Storage Area WHY IT IS NECESSARY TO KEEP 11 DOCUMENTATION? - RECORD KEEPING - KEEPING TRACK OF PROGRESS - FAST & EFFECTIVE TRAINING - EASE OF ACCESS A SUMMARY ON CASE STUDY OF HACCP PLAN GROUP 5

Figure 3 : Monthly fresh cut jicama pH Log Form Figure 4 : Calibration Certificate 12 of D' JicaMARY Sdn.Bhd. A SUMMARY ON CASE STUDY OF HACCP PLAN GROUP 5

CONCLUSION In conclusion, HACCP systems is one of the biggest achievement in food industry. If the company was to acquire the HACCP certificate, it will benefit the company as it ensures that the company is applying secured process. Below are the benefits of HACCP certificate to our company. 1 We are able to export our products worldwide. 2 Expand our business and build our empire. 3 To produce a trusted product by consumers. Make a strong bond 4 between the management, the employees in the organisation and further The first step to creating an monitoring for all kind of effective project plan is to set a baseline. The baseline is the food process. foundation on which the other project elements will be built on. A SUMMARY ON CASE STUDY OF HACCP PLAN 13 GROUP 5