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 MOHAMED AZUAN B ELIAS

WAREHOUSE ORGANIZER PACKAGING ORGANIZER

C:\Users\CPC
Q40\Documen
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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