PRELIMINARY STEPS OF HACCP

HACCP TEAM STRUCTURE

HACCP Team Leader

Mr. Phang Jun Hao

Quality Production & Sales Laboratory Administrati Purchasing,

Assurance Processing Manager Manager on Manager Shipping
Manager Manager Manager

Mr. Chin Cheng Ms. Nurul Aziz Ms. Syuhadah Ms Tan Jia Ms. Lee Yen Ms Nik Anis
Hoong Ms. Ng Soo Kee Sapiee Hui San Afiqah
 Product description
Product Fish satay Sweet-chilli dipping sauce

Important product Mainly formulated by using horse Mainly formulated by chilli paste,
characteristics mackerel fish. sugar, salt, cornstarch, blended
garlic, vinegar and sodium benzoate

How is it to be used Grilled before consumption Ready to consume

Packaging Vaccum-packed (Polyethylene Filled in sterilized glass bottle. Partial

material) vacuum condition at the mouth of
glass bottle.

Shelf life One year from the production date in original package, at mentioned
storage condition.

Storage Product should be kept frozen at the temperature of -20 oC.

Distribution Channel At supermarket (Giant, Aeon Save, Jusco and Tesco) throughout the whole
Malaysia.

Labelling Instruction Best before, Lot/ Batch number, Universal Product Code.
Process
Flow
Diagram
(Fish
Satay)
Process
Flow
Diagram
(Sweet
Chilli
Dipping
Sauce)