LAPORAN KEMAJUAN

PROGRESS REPORT 2

Week 5-12

A. STUDENT AND ORGANIZATION INFORMATION

Nama Pelajar/Student Name RICHMAN CHEE

No. Pelajar/Student No. BN18110166

Program/Programme
HY07 - Food Technology and Bioprocessing

Nama & alamat Organisasi / Organization Name & address

Sabah International Convention Centre (SICC)

Tanjung Lipat, Jalan Tun Fuad Stephens, 88400, Kota Kinabalu, Sabah, Malaysia
B. PROGRESS REPORT

Week 5 (10 April-16 April 2023) Activities:

On the fifth week, I continued to do my SOP revision with the 11th SOP, which is Legal Requirements. The
task was to revise the document revision number, procedures, and references. One of the updated
procedures and activities of this SOP is that valid reference sources of statutory and regulatory related to
food safety management systems need to be made available. The reference is also must be available to be
referred to when required where the references shall be valid, and the Master list Document Reference for
Legal Requirement is maintained relevant and updated.

The importance of this SOP is to demonstrate SICC ability to consistently provide products and services
that meet customer and applicable statutory and regulatory requirements. This SOP also aims to ensure
and enhance customer satisfaction through the effective application of food safety system, including
processes for improvement of the system and assurance of conformity to customer and applicable statutory
and regulatory requirements. demonstrate leadership and commitment with respect to customer focus by
ensuring that customer and applicable statutory and regulatory requirements are determined, understood,
and consistently met. List of standard references related to the HACCP management system and general
legal requirements nationally and internationally also could be established. Finally, so that the list of
references for legal requirements is valid and updated. Statutory and regulatory requirements of local
authority and relevant international standard area required to be considered for the products and services
i.e., food and other related services offered.

The following task that I did was revising the 5th SOP, titled “Training”. The task was to revise the
awareness and responsibilities, management and supervision, and training programs procedures. In the
new procedures, HR Department to establish annual training program schedule and shall coordinate
training activities for employees, Head Of Department to conduct reviews on Training Need Analysis and
shall identify additional training needed in the line with latest development in process methods and new
food safety requirement. For new recruitment, a briefing on job scope, Company Food Safety Policy, rules
and regulations, and employee benefits will be given prior starting work. All other work-related training
would be given as “on-job training” during their period of employment. The importance of this SOP is to
provide essential knowledge and skills, and opportunity for upgrading associates especially food handler.
Week 6 (16 April-22 April 2023) Activities:

During 6th week, I continued my SOP revision with the 9th SOP titled “Management Review”. My task was to
revise the agenda of the review procedures where management review input the management review shall
consider the status of actions from previous management reviews, changes in external and internal issues
that are relevant to the FSMS, including changes in the organization and its context. Information on the
performance and the effectiveness of the FSMS, including trends in results of system updating activities,
monitoring and measurement results, analysis of the results of verification activities related to PRPs and the
hazard control plan, nonconformities and corrective actions, audit results (internal and external) and
inspections (e.g., regulatory, customer) shall be considered. Management review output was also revised
where the outputs of the management review now shall include decisions and actions related to continual
improvement opportunities, any need for updates and changes to the FSMS, including resource needs and
revision of the food safety policy and objectives of the FSMS.

The importance of this SOP is to ensure that the suitability and effectiveness of the HACCP system is
reviewed at planned intervals and that the system continues to comply with the requirements of regulatory
authorities and customers.

The following task I did was revising the 10th SOP titled “Documentation and Records”. The revision was
done by me on the document structure and numbering system procedure. In the revised version, the
organisation shall establish a documented HACCP system and shall maintain the HACCP system and
corresponding documentation to ensure conformity with the requirements of this standard and applicable
legislation and regulations. Documentation shall be appropriate to the nature and size of operation and
document required by the Management System are structured into the following categories namely HACCP
Manual, Pre-requisite program, supporting Documents e.g., Standard Operation Procedures (SOP)/
Standard Menu, Flowcharts, Schedules, Lists and Specifications, Work Instructions (WI), Job Descriptions
and Records/ Checklist. In the latest requirement of the SOP state that company shall has a standard
identification system for all the documents involved where each document is identifiable by its document
name and document number. To prevent confusion, the Document Controller shall ensure that the
document name is not repeated or the same with the other documents especially when new documents are
established.

The importance of this SOP is to establish a standard documentation and record control procedure
where it applies to Food Safety / HACCP management system including its attachment,
checklist/records/supporting documents that may affect the management system.
Week 7 (23 April-29 April 2023) Activities:

On the 7th week, I was tasked for the inspection of site for the Hari Raya Aidilfitri Open House in SICC that
will be fitting as much as 20 000 pax/person. The inspection was to check the set-up made by external
vendor that will be serving their food at Open Plaza SICC, Level 3. The task is mainly to ensure that the
foods produced by the external vendors do not impose any risk or mishandling that could compromise the
safety of the food.

The next task I was given was inspection at dry ingredients store. I spoke with the kitchen helper and
purchasing officer during the inspection at the store where dry ingredients are sorted using the "First-In,
First-Out" (FIFO) system to gauge their knowledge of handling raw materials like potatoes. I went over
with them the significance of managing raw materials properly. The issue may develop when raw materials
are not managed properly, even though the provider's raw materials may not have any problems upon
reaching the finished product or even if they are, they would be promptly returned to the right supplier. For
instance, improper potato treatment may result in the development of toxins in the potatoes. When
potatoes grew, dangerous glycoalkaloids like solanine and chaconine first appeared in them. When these
dangerous glycoalkaloids are eaten, they may have severe clinical effects, including neurological and
gastrointestinal symptoms like headache, diarrhea, and vomiting. As soon as potatoes are exposed to
sunlight, they begin to create chlorophyll (green pigments), which is safe for humans to consume and is
what causes potatoes to sprout.

The following task given to me was to continue revising the PrP SOP with 8th SOP, titled “Internal
Inspection”. The task was to revise the internal inspection revision number and internal inspection
procedure specifically on the internal audit and the Corrective Action Request (CAR). Internal audit is an
important element to ensure that HACCP system is implemented continuously throughout the organization.
It is conducted to measure the effectiveness of the system and to evaluate the compliance of HACCP in all
aspects related to production and quality activity. The internal audit shall be carried out every 12 months
according to the planned schedule or based on customer requirements.

The importance of this SOP is to establish a quality control inspection plan in ensuring safety and quality
of all raw materials, prepared food and beverage, utensils, working area and personal hygiene and to
ensure that Food Safety Internal Audit is carried out properly at set intervals to determine whether the food
safety system conforms to the food safety management system established and HACCP/Food Safety
requirements is effectively implemented and updated.
Week 8 (30 April-06 May 2023) Activities:

On the 8th week the task I did was revising the 1st SOP titled “Design and Facilities”. The task was to
revise the SOP document alignment, revision number, procedures/activities, and references. This
SOP consist of location, premises and rooms, equipment, and facilities procedure. For premises and
rooms, internal design and layout like toilet shall be provided with running water, toilet paper, soap
or suitable liquid detergent in a dispenser, hand drying facility or clean roller towels or paper towels
always and be always kept clean and free from malodour; and not directly open to any room or
compartment used for the storage, production and serving of food.

Internal structures and fittings like ceilings, the interior surface of the roofs and overhead fixtures
of food premises shall be constructed and in finish form which able to prevent the accumulation of
dirt and shedding of particles and to reduce condensation and growth of undesirable mold.
Equipment for design and construction like machines (e.g.: Slicer, Bandsaw, Dough sheeter) should
be maintained in a good condition, easily cleaned and, where necessary, disinfected; and have
smooth, non-absorbent surface.

Food control and monitoring equipment must have food temperature monitoring where hot
boxes, food warmers, chillers, equipment must be maintained in good condition and preventive
maintenance program is available. The importance of this SOP is to provide guidelines an effective
waste management system to prevent cross contamination from waste into food products and to
ensure that the equipment performance is consistent, reliable, and accurate and to ensure
equipment are maintained in good working condition.

The last SOP that I was tasked to revise is the 4th SOP titled “Personal Hygiene’. The procedures
of the SOP consist of health status, illness and injuries, personal cleanliness, personal behavior, and
control of visitors. All associates shall undergo a pre-employment medical examination prior to
employment and to get typhoid injection to prevent spread of typhoid fever. For illness and injuries,
any associates suffering from contagious (communicable) diseases such as flu, cold, cough, typhoid
fever, cholera, food poisoning must refrain from working or to avoid direct food preparation.

The importance of this SOP is to establish standard requirement personal hygiene food handler
and visitor and to ensure food handler and visitor to be physically fit without any communicable
disease and thus minimize cases of contamination to both food product and food preparation,
storage and serving area.
Week 9 (07 May-13 May 2023) Activities:

On the 9th week, explanation of HACCP of process step and process flow of Hazard Analysis
Worksheet was done by my Industrial Supervisor. The QA Manager led discussion on the HACCP
manual, going over things like the procedure. The Hazard Analysis Worksheet has a step-by-step
workflow flow. Hazard identification is done based on the discussion for all raw materials,
components, inputs, and process processes. The danger could be categorized into three groups:
biological, physical, and chemical threats. Additionally, the justification for including and excluding
each potential danger is noted. All potential dangers are subjected to hazard analysis, which bases
its findings on their seriousness and likelihood of occurrence in relation to the hazard significance
evaluation matrix table. After that, it will be assessed whether the potential hazard is significant
and based on the matrix table for the hazard significance evaluation. Hazard Analysis Worksheets
are required for each raw material, packaging material, and process step, even though there are an
infinite number of these things. Control measures are then devised to mitigate and control the
hazards, with one or more control measures being required for each substantial hazard to have
control over the analyzed hazards. To evaluate if a given major hazard is a Critical Control Point
(CCP), a CCP decision tree is used to analyze all significant hazards discovered in the Hazard
Analysis. Sensitive Raw Material (SRM) Decision Trees for raw materials and Process Step CCP
Decision Trees are the two categories into which decision trees fall.

The next task given by my supervisor was to do new application of SICC’s products for Halal
certification. 18 new dishes prepared at the SICC’S kitchen on the MYeHALAL website have
undergone Halal application. Every ingredient used in the food preparation had to be verified as
Halal by a recognized authority recognized by JAKIM, and the ingredients were to be entered into
MYeHALAL. An evaluation of items that are Halal certified by certification bodies recognized by
JAKIM can be done on the Halal Malaysia Directory portal to confirm the authenticity of Halal
certifications for every ingredient used.

Halal certification is essential since SICC’s market segmentation relies heavily on this
recognition due to the target market's wider range of prospective clients, particularly Muslims who
are restricted from consuming alcohol, pork or its derivatives, or other non-Halal animals in their
diet. The consumer is assured that the food goods are made in accordance with Shariah law by
obtaining this certificate. Additionally, Halal certification places a strong emphasis on food safety
rather than just Shariah law. Applying for a Halal certification ensures the products' food safety.
Week 10 (14 May-20 May 2023) Activities:

On the 10th week, my supervisor tasked me to NCR (Non-Compliances Report) after serious findings
were found during hygiene check at SICC’s kitchen. A report known as the non-conformance report
(also known as the NCR) or the non-conformity report (NCR) addresses the quality issues seen in
construction practices. An NCR outlines how a certain construction operation or work has deviated
from the necessary norms and requirements. An NCR is utilized in construction's quality assurance
procedures. It provides a thorough explanation of the issue, how it occurs, and what may be done
to avoid it in the future. Using non-conformance reporting, the data related to the processes of
products and services can be organized and managed. This helps provide greater satisfaction to
both customers and investors over time.

Next, I was tasked to do CPAR (Corrective Action Request). A CPAR form is a tool used to initiate
the CPAR process from different non-conformance events. The CPAR form consists of three main
points namely Cause Analysis, Corrective Action, and Preventive Action. Cause Analysis is the root
cause for the non-conformances to occur. Corrective Action is where the organization shall take
action to eliminate the causes of nonconformities to prevent a recurrence while Preventive Actions is
where the organization shall determine action to eliminate the causes of potential nonconformities
to prevent their occurrence. Corrective action is carried out after a nonconformity has already
occurred, whereas preventive action is planned with the goal of preventing a nonconformity in its
entirety.

I was then participated in conducting training for Chinese and Dim Sum kitchen with the QA
Assistant. The training was focused on color code for chopping boards. The training conducted due
to the non-conformances being found on Chinese and Dim Sum kitchen where they use the
chopping board for meat to cut vegetables. The purpose of this training is to minimize the risk of
cross-contamination by ensuring that high and low risk foods, such as raw meat and salad
vegetables, are kept separate. In turn, this helps to prevent outbreaks of food poisoning and
upholds a good business reputation. A red chopping board is used for raw meat and poultry. A
yellow chopping board is used for cooked meat and poultry, blue chopping board for raw fish,
including shellfish. A white chopping board is used for dairy and bakery items. A green chopping
board is used for washed fruits and salad vegetables. A brown chopping board should be used when
you are handling unwashed root vegetables. Purple board for preparing free-from products, such as
gluten-free bread.
Week 11 (21 May-26 May 2023) Activities:

On the 11th week, I participated in the Halal Audit Meeting where the purpose of the meeting is to appoint
new member and preparation for Halal Internal Audit. The importance of this meeting is to give briefing for
the current members of internal halal audit team and new members about the incoming halal internal audit
that will be performed before the external halal audit.

Next, I assisted the auditor for Internal Halal Audit to perform the audit process at western kitchen,
beverage preparation area and stewarding area in SICC (Level 4 kitchen). Halal audit is a thorough inspection
that verifies an organization or product complies with the moral and ethical standards of Islamic law. It's a
part of a larger effort to ensure that goods are produced in accordance with Muslim standards, which include
staying away from ingredients like alcohol, pork, gelatin-based ingredients, specific animal fats, and other
things that are against Sharia Law. The primary purpose of a halal audit is to assess whether an entity
complies with these requirements. For businesses looking to offer secure and legal products, the halal audit
procedure is essential. It entails an impartial third-party assessor visiting the location and evaluating the
product components, labelling, and production procedures in accordance with pertinent standards. This
procedure makes sure that every procedure complies with Islamic law and any other applicable laws. After
the evaluation is finished, the auditor will publish reports outlining any problems found. Following these
conclusions, businesses must take appropriate action to address any non-compliance or flaws. To increase
compliance levels, the auditor might also suggest extra measures like more training or modified procedures.

The next task was to analyze findings from the internal Halal audit and make summary of findings out of
it. Any non-conformance will be issued in NCR (Internal Halal Audit NCR). Corrective Action to eliminate the
causes of nonconformities and Preventive Actions to prevent their occurrence has been done to make sure
that products are safe for consumption according to Islamic guidelines.
Week 12 (27 May-02 June 2023) Activities:

On the 12th week, I was tasked to assist the QA Assistant to find pictures for BLESS Audit. The BLESS
Audit focused on calorie labelling on food menu where the exact calories information for each new
food menu in Meranti cafe kitchen of SICC will be on display. A 'calorie' is a measure of energy. It
describes how much energy is present in the food and beverage. In general, in order to create a
calorie deficit and lose weight, a person must consume fewer calories than they burn each day. To
maintain their weight, people must consume the same number of calories as they do. People who are
gaining weight consume more calories than they burn, which causes the extra food to be deposited as
fat in the body.

Calories labelling enables customers who would like to track the number of calories they are
consuming to do so with ease. It also gives consumers the ability to compare menu items so they can
make a more informed decision. For customers who do not check or compare calories, calories on a
menu can still inadvertently have a positive impact. It forces kitchens to evaluate the healthiness of
the menu items, which could lead to reformulation, healthier swaps, a reduction in portion size
changing the method of cooking to a healthier alternative.

The next task I was assigned to was approach Engineering Department for the renewal of pest
traps at level 1 SICC and requesting them to make work order for pest trap lamp that not functioning
well. Most prerequisite programmes that support HACCP Plans include pest control, which is taken into
account as a potential risk to materials and processes in the risk assessment. HACCP evaluation of the
pest control programme itself, focusing on hazard analysis monitoring, validation, and verification,
would be beneficial.

I was then tasked to design poster regrading 5 food safety that must be focused on the kitchen
namely labelling, wrapping/covering, overlapping, holding temperature, and personal hygiene. Food
safety is crucial to protect consumers from health risks related to common allergens and foodborne
illnesses.
 Technical Skills Elaborations Non-technical Skills Elaborations
Cooperation skill - Working with coworkers Ability to take criticism. - To keep productive
inside the department workplaces, improve
and from another critical feedback
department directly management related to
improves this work performance. This
competence. aided in performance
improvement and is a
necessary step for
career success.
Graphic Design - Helping in designing Coordinating. - Helping in coordinating
poster as a reminder for with the trainer &
the kitchen/culinary technician on training
associates to follow food and onsite visit.
safety rules

Consolidating. - Being the listener and

consolidate opinions,
feedbacks and
suggestions from more
experienced employees
to be used as
improvements or way
forwards in future
operations.
Cabaran dan/atau masalah yang diselesaikan daripada tugasan atau projek yang diberikan.
Challenges and/or problem solved from the given task(s) or project(s).

Problem Improvement Plan Outcomes

Food sampling coverage
Maintaining Checklist and
Records validity
Train culinary associates to
practices food sampling as QAC
associates don’t always have
time to take food sample on
time.
Do training for culinary
associates so that they know
how fill in the checklist and
records. Daily monitoring and
reminder is needed so that they
are be sure to complete records.
Food Sampling coverage will be
higher and means more food
menu can be cover and to be
tested at lab if any complaints or
problems from customer occurs.
Checklist and records will be
reliable and any problem incur
can refer to the records so that
the root cause analysis can be
found to solve the problem.