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Everprosper Food Industries
Sdn Bhd


Head Office:
PTD 1461, Jalan Sg. Pelek,
Batu 2, Sepang Industrial Park,
43900 Sepang,
Selangor, Malaysia.
+603-3142 2897
+603-3142 2778
+60127081176
+60127081176

Sungai Petani Factory:
Plot No.33, Jalan PKNK
Utama, Kawasan Perusahaan
Sungai Petani,
08000 Sungai Petani,
Kedah, Malaysia.

Management Responsibility

Everprosper Food Industries Sdn Bhd strives towards assurance of food safety & quality of our products through implementation of Food Safety & Quality System such as GMP, HACCP System, ISO 22000, FSM & BRC Global Standard at Sepang plant. Meanwhile, at Sungai Petani plant we has been certified by BRC Global Standard and towards certification of GMP, HACCP and ISO 22000 by December 2016. The Management is committed towards providing safe & quality food products to our consumers and these can be achieved through the following business approaches:

A. Implementation of Good Manufacturing Practices (GMP)

By addressing all the elements in GMP, we intend to provide our customers with food products that are safe and of good quality. The elements that we looked into are:

Premise Design

We have addressed this element by designing the premise, i.e. layout design to reduce external contamination (such as pest and dust) as well as possible risk of cross-contamination within the premise (between production and non-production area). Production and packaging area are enclosed and are separated from toilets. Proper storage system is implemented for storage purposes where raw materials and finished goods are segregated properly and stored at different locations to prevent possible cross-contamination between clean and unclean products.

Process Flow

By maximizing our resources, we have re-looked into our plant layout, from receiving of raw material to distribution of finished products. Workflows are planned to reduce the risk of cross-contamination.

Equipment & Utensils

We have implemented a proper calibration & maintenance system for all our equipment. All our equipment are made of stainless steel, which is easy to maintain and suitable for use in the food industry.

Staff Hygiene and Sanitation

We educate, train and instill awareness to all our staffs in good personal hygiene practices. All staffs are required to adhere to proper standard attire, follow proper hygiene practices and strictly observe company rules and regulations, as to ensure that they do not pose as a risk to end products.

Production Operations

Through careful planning and development, we have identified the possible concern for food safety in our production operations and thus taken proper control steps, such as installing appropriate monitoring equipment (such as thermo hygrometer), conduct regular inspection (on raw material, work-in-progress and end products) and perform periodic verification and microbiological testing. In addition, we also carry out inspection on our incoming raw materials.

Other supporting elements that we have looked into are our pest control program and standard cleaning and sanitation program.
 

B. Implementation of HACCP System, ISO 22000, & British Retail Consortium (BRC) Global Standard

With our commitment towards food safety & quality, we commenced the implementation of Hazard Analysis Critical Control Point (HACCP), ISO 22000 system and BRC Global Standard in our manufacturing at both plants.

With HACCP system, ISO 22000 & BRC Global Standard in place, we would be able to control and monitor our risks in production by identifying the possible food hazards both in our raw material and process step, thus providing us with a preventive maintenance system in line with our commitment to produce safe food for our customers.
We identify all potential hazards in our raw materials and in each of the processing steps. We then determined the preventive and control measures for each of the identified hazards, including practicing GMP.

CCPs (Critical Control Points) are established with respective critical limits, CL (based on previous test results or from standards and literatures). Staffs were trained on handling CCPs and control points, and on monitoring procedures and methods. They also trained on corrective actions and measures to be taken when the monitoring result deviates from the CL.

All flow process and production operations are verified either by audit or by tests carried out by independent laboratory. We trained our staffs on proper documentation such as using checklists and record keeping. For all procedures and monitoring records, we established a proper documentation system, including document control for confidential documents.

Our HACCP system was drawn using HACCP System First Revision (Malaysian Standard MS 1480: 2007) and for GMP we refer to GMP for Food First Revision (Malaysian Standard MS 1514:2009).While BRC Global Standard was drawn using ‘BRC Global Standard for Food Safety Issue 7’.  For FSMS was drawn using ISO 22000: 2005, IDT. Any other information not covered by the above shall be referred to the “Malaysia Food Act 1983 & Food Regulation 1985”.


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