MATAHARI SDN BHD

Process Control
GMP Program
Prepared by: Document Controller Doc No:MSB/ GMP01 Rev No: 0
Approved by: HACCP Team Leader Date: 15.12.2021 Page: 1 of 4

REVISION HISTORY
Revision Effective Date Page Change Description
No Amended
0 15.12.2021 All New issue

PREPARED BY APPROVED BY

Document Controller Haccp Team Leader

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MATAHARI SDN BHD
Process Control
GMP Program
Prepared by: Document Controller Doc No:MSB/ GMP01 Rev No: 0
Approved by: HACCP Team Leader Date: 15.12.2021 Page: 2 of 4

PURPOSE
To ensure that production is standardized and carried out properly in ensuring consistent quality and
product safety.

SCOPE
Includes:
1. Repacking of dried goods (Powder, Herbs, Dried Fruits, Beans, Noodles, Rice, Flour, Nuts and etc.).
2. Repacking of liquid sugar.
3. Repacking of Oil
4. Repacking of sugar
5. Repacking of frozen products

RESPONSIBILITIES
1. The production in charges are responsible in ensuring production is carried out according to the proper
control and conditions.

PROCEDURE
A) i. Repacking Process
1. Received of raw materials.
2. Incoming raw materials are inspected on the cleanliness of protective packaging material.
Physical appearance, no contamination, no damaged and expiry date (if applicable). Results of
inspection shall be recorded in “Incoming Raw Material Check Record’
3. Raw materials are then transfer to store for storage (ambient, chilled or frozen), Production
personnel or supervisor shall ensure that the storage condition are monitored for compliance.
4. Fresh raw materials should be elevated from the floor at all times during receiving, storage,
transferring, processing and delivery.
5. Outer packaging of the raw material is to be visually inspected by operator before sent to the
production room. Damaged bag/container are to be hold and referred to person in charge.
6. Raw materials are transferred to the production room for repacking.
7. Each bag/container of raw material is to be visually inspected before use. All bags/containers shall
be properly sealed and in good packaging condition.
8. Processing Operator shall cut/open the raw material bags/containers properly and dispose the
string/caps into garbage bin.
9. Packaging Materials are inspected for cleanliness and condition before use.
10. Packaging materials are transferred to in jet coding machine for expiry date printing.

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MATAHARI SDN BHD
Process Control
GMP Program
Prepared by: Document Controller Doc No:MSB/ GMP01 Rev No: 0
Approved by: HACCP Team Leader Date: 15.12.2021 Page: 3 of 4

11. The Company name, product name, production date and expiry date is printed on primary and
Secondary packaging for traceability purposes.
12. Products are manually fill/pack into bags, containers or bottles, and weighed according to the
printed weigh declare on packaging and seal with sealing machine or foil sealing.

Product CCP critical limit.

13. WIPs are transferred to sealing area for sealing. Sealing temperature and time is controlled at
appropriate speed and time according to different specification indicated in process record.
14. After sealing, Finish Goods ready to be packed is transferred to packing room.
15. Carton boxes are transferred to packing room for packing
16. Products are manually packed into carton boxes.
17. Finish products are then transferred for storage (ambient, chilled or frozen)
18. During packing, Random check products weight before sealing process.
19. Sealed cartons/ bags are printed with expiry date.

B) Incoming Packaging Materials

1. Paper/Plastic bag/Plastic tray/Aluminum bags/containers/ plastic and glass bottles/ Pet
Cap/Cover/metal lids/Paper can and shrink film are transferred into packing area. Packaging
materials are inspected for cleanliness and condition before use.
2. The production personnel shall inspect the incoming packaging materials on cleanliness, physical
condition, Dimension and transport cleanliness and record in “Incoming Material Check Record
(Packaging Material)
3. Packaging material should be elevated from the floor at all times during receiving, storage,
transferring, Processing and delivery.

C) Finish Goods
1. Production in charge shall conduct finish goods inspection and record in “Finish Good Inspection
Record.
2. The product name, batch number, production date and expiry date shall be indicated on carton label for
recording and traceability purposes.

D) General

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MATAHARI SDN BHD
Process Control
GMP Program
Prepared by: Document Controller Doc No:MSB/ GMP01 Rev No: 0
Approved by: HACCP Team Leader Date: 15.12.2021 Page: 4 of 4

1. All food items must be elevated from the floor throughout the production process. i.e. receiving raw
material, Packaging raw material , repacking, sealing, QC inspection, packing, cartooning, storage and
delivery.

C) Rework
1. All items must be elevated from the floor during rework.
2. When packed products are found to be Underweight/torn or dirty, the product will be repack.

RECORDS
1. Process record
2. WIP monitoring record
3. CC1 Sealing Monitoring Record
4. Finish Good Inspection Records