QUALITY ASSURANCE & QUALITY CONTROL DEPARTMENT

QUALITY ASSURANCE & QUALITY CONTROL PROFILE
Quality Control Operation techniques and activities that are used to fulfill requirement for quality. Quality Control (QC) is a system of routine technical activities, to measure and control the quality of the inventory as it is being developed  Quality Assurance Planned and systematic activities implemented to provide adequate confidence that an entity will fulfill requirement for quality. Quality Assurance (QA) activities include a planned system of review procedures conducted by personnel not directly involved in the inventory compilation/development process.

Mission Quality Control & Quality Assurance Department
   

QC & QA mission is to give the best quality service product To be grates Quality Control & Quality Assurance with successful works Improve for process and product quality To ensure that the superior quality of every product is consistently maintained, our QA and QC laboratory conducts random quality checks around the clock and closely monitors product quality at every stage of production.

Vision Quality Control & Quality Assurance:
 Realize

ISO 9001 and ISO 14002 in QC & QA department.  Quality Assurance and Quality Control is committed to supplying the consumer and our customers with high-quality products and to leading the industry in “HALAL”.  5 S concepts in department.

Objective Quality Control & Quality Assurance:
 To

produce high quality bread by using high technology machine.  To maintain quality of the bread by using suitable method  To produce high quality bread based on the energy, integrity and knowledge of our people, partners and investors.

Strategy Quality Control & Quality Assurance
 Increase

customer satisfactions  Reduce costs.  Maximize efficiency with existing assets expand operation and capacity.  Consolidate operation and capacity.  Maximize efficiency.  Target to realize ISO 9001 and Halal in QC & QA department.

Organization Quality Control & Quality Assurance Department
QUALITY CONTROL AND QUALITY ASSURANCE DEPARTMENT
DEPARTMENT MANAGER PHYSICAL AND PRODUCTIVITY ENGINEER

ABD HALEM BIN ABD RAZAK CHEMICAL ENGINEER DESIGN ENGINEER

KHAIRUL IZANI MOHD ZUKEE WAREHOUSE ORGANIZER

MOHAMED AZUAN B ELIAS PACKAGING ORGANIZER

C:\Users\CPC Q40\Documen ts\passport.jpg
NORRULSHUHADA MD NOOR FAZILAH BINTI HASSIM

Quality Control & Quality Assurance Layout

Quality Control & Quality Assurance builds its workflow
     

Identifying what checks and arrangements are required Preliminary checking components/ingredients/materials Checking components Checking packaging materials Checking packed products Customer support

Start

Identifying checks and arrangements are required

Preliminary Checking components/ingredients/materials Checking components

Checking packaging materials

Checking packed products

Customer support

End

5 S Concept
Sort - the first step in making things cleaned up and organized  Set In Order - organize, identify and arrange everything in a work area  Shine - regular cleaning and maintenance  Standardize - make it easy to maintain - simplify and standardize  Sustain -maintaining what has been accomplished

INTERNATIONAL ORGANIZATION FOR STANDARDIZATION (ISO)

The ISO 22000 series: Global standards for safe food supply chains

The safety of feed and food at any point in the chain from producer to consumer is of worldwide concern. Food safety hazards may be introduced at any stage, therefore adequate control throughout the production chain is essential. Unsafe food is a risk for all consumers can become seriously ill, and the industry can face costly corrective actions. The underlying belief that harmonization is possible across today’s global industry is not enough, nor are sound food safety directives on their own. Communication and raising awareness of potential hazards throughout the entire food chain and therefore not restricted to one’s company or department is crucial. Food safety is a joint responsibility for all of the participating parties. ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain, aims to ensure that there are no weak links in the food supply chain. Since its publication in September 2005, the standard has been well received by the food industry and is clearly becoming a global standard to be reckoned with.

About ISO 22000 ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain • ISO 22000 key elements – Involvement of the management team Food safety is not just something to be handled by the quality department. It is a top management issue. ISO 22000 focuses on the involvement of the management team, which has to develop overall policy. – Communication As food safety hazards may be introduced at any stage of the food chain, interactive communication both upstream and downstream is essential. In addition, internal communication is a key element to avoiding misunderstandings and minimizing risks. A common vocabulary is a great help in this connection. – The HACCP principles ISO 22000 combines the recognized HACCP principles with prerequisite programmer. The hazard analysis determines a strategy and the prerequisite programmers set up an action plan. – System management ISO 22000 relies on a structured management system based on relevant parts of ISO 9001. It is possible to integrate them into one management system together with ISO 14001.

• The development team ISO 22000 was developed by food safety experts from Australia, Canada, Belgium, Denmark, France, Germany, Greece, Ireland, Japan, the Netherlands, Poland, Sweden, Switzerland, Thailand, United Kingdom, USA, Venezuela, Vietnam, and liaison bodies such as the Confederation of Food and Drink Industries of the European Union (CIAA), amongst others.
• Benefits of building food safety

Food producers in all parts of the food chain around the world have adopted ISO 22000 as a new global food safety standard. Still, many small and medium-sized companies are waiting for the position of the three main market drivers: multinational food companies, authorities, and retailers. Some of the largest multinational food companies have been very positive about implementing the standard for themselves and their suppliers. Authorities in some countries plan to let certified companies benefit from less frequent controls, and perhaps consider an outsourcing of public control.

• MALAYSIAN BRAND CERTIFICATION SCHEME •MS 1900 : 2005

CERTIFICATION OF HALAL

Application Procedures
 Manufacturer/

producer  Distributor/ trader  Sub-contract manufacturer  Repacking;  Food premise,  Abattoir

The inspection process covers the following items:

    

Documentation processing, handling and product distribution Tools, apparatus and machines Storage, display and product serving Cleanliness, sanitary and food safety Packaging and labeling The overall aspects of the premise

Benefit to Companies
  

Vast market for businesses to venture Halal products as it can be consumed by all. It can facilitate trade in Halal food worldwide through the labeling of Halal logo on packaging. Halal certification is important in countries where there are various religions as a monitoring tool and an assurance for the authenticity of all Halal products.

Check Sheet & Process Flow Chart

THANK YOU

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