Hygiene Presentation

Group 2

Fairy Food Industries Sdn. Bhd. was founded in 1983 by Tan brothers distributor of cakes, pastries, breads, buns

and other foodstuffs all products are generated under rigorous

quality control procedures has practice well in hygiene condition high quality products at a reasonable and

rational price

1.0 INTRODUCTION

Founded in 1983 by Tan brothers . Bake cookies, cakes, various type of bread

sorts, pastries and other of foodstuffs. In 1994 Fairy Group Corporation Sdn Bhd

and Fairy Food Industries Sdn Bhd was incorporated as the holding company, production and marketing arms .

Fairy Food Industries Sdn Bhd in 1997 new outlets retail cake houses in the states of Kedah and Penang.

1.1 Brief Story

Managing Director ,one of the Tan Brothers named is Tan Ah Kiang.

Senior Executive named Tengku Abdul Samad, Senior Manager of a Commercial Bank .

Fairy Hot Bread & Cake apply team spirit and co-operation elevate production in business and also provide staff for attending training and camp to ensure that all the workers staffs can able to meet the required standards in skill and professionalism.

1.2 Organizational Structure/Kitchen Brigade

Fairy Hot Bread & Cake is a bakery shop’s type.

Bakery shop is establishment and sells flour food based in an

oven such as bread, cakes, pastries, and pies.

Therefore, Fairy Hot Bread & Cake classify in Bakery shop

establishment because they are producing and serving of cakes,

pastries, breads, buns and other foodstuffs.

This company also provided management, technical supporting

services to food sequence outlets under their franchise operations.

1.3 Type of establishment

Provided the service of specialist in producing special

decorative cakes for all occasions ranging from Festivals

Celebrations, Birthdays, Anniversaries and so on.

As well as party supplier such as candle, balloon, party hats

For the menu, they offers the good taste, hot breads, buns,

cookies cakes, pastries, breads, and other foodstuffs to

customer in the proper price

Company focus on quality standard to equal taste of

produce.

1.4 Type of services, menu and restaurant

Fairy Group Corporation Sdn Bhd and Fairy Food Industries Sdn Bhd were incorporated as holding company. Located in Jalan Ayam Didik, Sungai Petani, Kedah.

Fairy was founded in 1983 its base of operation then was at Sungai Petani, Kedah under the name of Fairy Hot Bread & Cake House

Then they purchase one unit industrial factory building in the Sungai Petani Light Industrial Estate for stock product.

Fairy Hot Bread & Cake has many branches located in North Malaysia.

Three located at Sungai Petani ; Ibrahim, Taman Patani Jaya and the last one is Jalan Lagenda Heights, this one is under the name of Fairy Pastry Penang.

Also was set up at Jitra as well as distribute their branch to Jalan Dua, Kompleks Tok Arau, Arau, Perlis.

Two latest retail outlets was set up at Kompleks Changloon, Pekan Changloon,Kedah under the name of Fairy Pastri & Kek and at Jalan Mahsuri, Alor Setar as well.

1.5 Location

2.0 Daily activities

concerning food production

The purchasing program is effective and efficient, it give benefits to the buyers.a. The Fairy need to buy the product that is best suit for its bakery. b. The Fairy also need to buy the proper quality of item and pay the right price for the item. c. The Fairy have the right to deal with only respectable and dependable suppliers. d. Fairy always purchase and buy the bakery’s ingredient such as flour, oil and egg in term of good and safe.

2.1 Purchasing

Fairy requires at least 24 hours to process customer to process the orders, contact number and person, time of sending.a. The fairy cakes only delivered to the near by orders only.b. The fairy franchise will provide delivery only for 20km from the outlet location.c.For cake deliveries, that there will be no cancellation allowed after the order is confirmed.

a.During the receiving procedures, receiving workers will inspect all of the bakery’s ingredients transmit carefully and paying special attention to the ingredients that easily being damage.b.The most common types of foods storage area are refrigerator, freezer, and dry storage.c.The raw shell eggs should be clean, and keep in the refrigeration.d.The area of dry storage must have a moderate room temperature of 10℃ to 21℃ and a relative humidity of 50 to 60%.

2.2 Receving/ Storing of food

e. Fairy bakery’s packaging are all personally designed by own. They design a different types of packaging style during the different season.f. Fairy bakery’s packaging are all personally designed by own. They design a different types of packaging style during the different season.

a. Fairy pay attention on the produce the high quality of product.b. Before food preparing in the process, all ingredients substitutions should be identified in the recipe and make sure it is fresh.

2.3 Food preparation/ Processing

Fairy bakery’s packaging are all personally designed by own

Fairy has its own policies, they focused on the quality of the packaging

Proper packaging ensuring the final product is safe and secure for consumption

2.4 Food Display/ Packaging

Fairy requires at least 24 hours to process customer to process the orders, contact number and person, time of sending

The delivery cakes will be packed with card board box and the cake will be covered by plastic cover for prevent damages

that there will be no cancellation allowed after the order is confirmed

2.5 Delivery/ Serving

3.0 Food Safety Policies and Procedure in

Food Preparation

a) Product specifications -Specifications should be available for all products and materials.-Supplier will provide materials and food to the purchaser based on the contract and agreement

b) Purchasing procedures -Received from approved and reputable suppliers-perishable foods are in the safe temperature

3.1 Purchasing

a) Receipt of goods-all food packaging checked for signs of physical damage by the staff of Fairy-use sensory evaluation to determine the quality of materials -Packaging materials must be stored, covered, in a clean, designated area to avoid cross contamination. b) Stock rotation

-Put a date mark or code on the materials that are received-A first in, first out (FIFO) procedure should be applied in all dry storage, refrigerator and frozen storage.

3.2 Receiving

a) Master manufacturing instructions -Manufacturing instructions is important for a Fairy’s worker to understand the food processing operations.-Ingredients, recipes, operations, machines, process control parameters, packaging, storage and distribution

b) Contamination risks -Prevent contact between cooked and raw food-Workers wash hands with proper handwashing procedure-Any worker is suffering from any sickness or an infected wound must not be involved in the food preparation.

3.3 Food Preparation/ Processing

Review the packaging and manufacturing process

Address the human error factor

Review the supply chain and ensure that raw materials are meeting international standards

3.4 Food Display/ Packaging

The delivery cakes will be packed with card board box and the cake will be covered by plastic cover for prevent damages

Delivered by motorcycle asy to deliver the foods in time

The fairy franchise will provide delivery only for 20km

3.5 Delivery/ Serving

The specific equipment and facilities to be clean

The process and supplies needed to clean the equipment and facilities

The prescribed time when the equipment and facilities should be clean

The name of the employee who has been assigned to do the cleaning

3.6 Maintenance physical surrounding

4.0 Employee hygiene and

sanitation

4.1 Uniforms an identifying outfit or style of dress worn by the members of a

given profession, organization, or rank. should be clean, neat, moderate in style and appropriate for the

type of work such as the chef in the kitchen and the staff which served customer.

make a professional recognisable which in turn promotes trust and confidence.

4.2 Personal appearance avoid wearing any product that produces a scent which is strong

enough to perceive. Keep fingernails should be clean and neatly manicured . hair must be clean and groomed. practice good personal hygiene.

Hand Washing• can reduce the

ability to transmit diseases or cross contamination

• remove visible hand dirt and the microorganisms it contains

Hand Sanitizers• helpful when

dealing with the general population that may have sick employees.

• encourage them to use, particularly during the flu season

Illness Policies• exposed to germs

and may fall ill as well.

• encourage employees who getting sick to stay home

4.3 Personal hygiene policies

Tray did not cover by a layer of fabric cause many fly.

The hygiene problem on the workers stuff. *Received Payment and packaging. Operation and cleanliness of the shop.(Cleanness about the floor and display track

during the operation time)

5.0 Problem and Solution

Daily activity concerning food production: purchasing, receiving or storing of food, food preparation or processing, food display or packaging, serving or delivery

Employee hygiene and sanitation: uniforms, personal appearance, personal hygiene policies

CONCLUSION

T.H.E E.N.DThank you