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D' JicaMARY
Sdn.Bhd.
A Summary on Case Study of HACCP Plan

Prepared by

Hanis Nabilah binti

Mohd Yusmizar
(198329)

Nur Hanis binti

Muhamad Saleh
(199623)

Olga Vallentine
Sebastian
(195907)

Approved by Nor Zafirah

Dr Noor Zafira Noor Hasnan binti Zulkifli
Managing Director (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 :
To supply fresh cut jicama of good quality
MISSION, at an international grades level with the

VISION, 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)

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ORGANIZATION CHART

FACTORY LAYOUT

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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

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 FOOD SAFETY
POLICY .

High quality product

- food safety standard
Meets consumer's
requirements
Adequate food safety
training to all parties
Personal hygiene to all
parties
OBJECTIVES
Improve competencies in .
all parties
Conduct inspection by ISO
Control pest in premise

Quick responds and reduce

customer complaints
Prevent hazard
Food safety induction
training
Production complies with
laws
Maintain G-ratings
To achieve this objective, it Maintain 85% for internal
is important to have skilled
GMP audit
employees in their
respective field.. No food recall

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PRODUCT
DESCRIPTION
Product Name Fresh-cut jicama
Composition Energy (38kcal)
Carbohydate (82g)
Protein (0.72g)
Fat (0.19g)
Cholestrol (0mg)
Dietary fibre (4.9g)

Food Act Regulation The product should :

a. Fresh and quality
b. 500g of jicama at (8-15C)
Storage Condition Vacuum pack
Distribution Cold room when opened

Packaging 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

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FLOW CHART

The beginning of
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.

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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.

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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.

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 GMP SUMMARY

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STEPS TO APPLY GMP
PLAN
1 - QUALITY POLICY QA
MANUAL

DO
2 - STANDARD OPERATING
PROCEDURES (SOPs)

CHECK

3 - FORMS, PROTOCOLS,
WORK INSTRUCTIONS

ACT
- QUALITY &BATCH
4 RECORDS, INSPECTION
REPORTS, AUDITS

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 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

DOCUMENTATION?
- RECORD KEEPING
- KEEPING TRACK OF PROGRESS
- FAST & EFFECTIVE TRAINING
- EASE OF ACCESS

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 Figure 3 : Monthly fresh cut
jicama pH Log Form

Figure 4 : Calibration Certificate

of D' JicaMARY Sdn.Bhd.

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 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.

We are able to export our

1 products worldwide.

Expand our business and

2 build our empire.

To produce a trusted
3 product by consumers.

Make a strong bond

between the management,
4 the employees in the
organisation and further
monitoring for all kind of
food process.
The first step to creating an
effective project plan is to set a
baseline. The baseline is the
foundation on which the other
project elements will be built on.

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