Top Management have developed a FSMS policy that is in line with the requirements of the standard. The policy is available as documented information, is communicated throughout the organization and is also available to interested parties, as appropriate. Company Food Safety Policy We are totally committed to provide safe, nutritious and consistent products for human consumption. This should be implemented through : Commitment to ensure that our products meet the Malaysian & International Food Safety Standards, Statutory Regulations and customer specifications. Continuous improvement on the quality and safety of our products Commitment to ensure the effectiveness of the quality and food safety management system Effective communication of our commitment to our employees, our target customers and the general public Commitment to implement our systems and policies by all levels of the organization Our food safety objectives are: To provide dried organic and natural stick noodles & repacking of dried organic products that meets the requirements of:- Free from foreign matter as stated below: 1. Stainless Steel Size  :   ≤ 1.5mm 2. Ferrous Size  :   ≤1.0mm 3. Non-Ferrous Size  :   ≤1.2mm Strive to have 0 product recall due to food safety. To reduce customer complaint due to food quality issues to ≤8 cases per year. To achieve zero complaints from customer on product safety issue. Communicating the food safety policy & objective Be available and maintained as documented information. Be communicated, understood and applied at all levels within the organization every 3 months in food safety meeting, available in production area, meeting room, office, changing room and QA room.   Be available to relevant interested parties, as appropriate example at guard house and Everprosper Food Industries Sdn Bhd website (www.organicnoodle.com.my). read more

Everprosper Food Industries Sdn Bhd strives towards assurance of food safety & quality of our products through implementation of Food Safety & Quality System such as ISO 22000, HACCP, GMP, BRC and Halal standard. 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 thermos 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 GMP, HACCP, ISO 22000 & British Retail Consortium (BRC) Standard With our commitment towards food safety & quality, we commenced the implementation of GMP, HACCP, ISO 22000 and BRC Global Standard in our manufacturing plants. With GMP, HACCP, 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 FSMS was drawn using ISO 22000:2018, HACCP system was drawn using HACCP System First Revision (Malaysian Standard MS 1480: 2019) 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 8’. Any other information not covered by the above shall be referred to the “Malaysia Food Act 1983 & Food Regulation 1985”. read more

Everprosper Food Industries Sdn Bhd is a noodle manufacturing company specializing in manufacturing flour- base dry noodles. It was established in year of 1998 and based in Sepang, Selangor. In the year of 2015, Everprosper has expended its business by setting up a new plant which is located in Sungai Petani Kedah. Following are information regarding number of employees, production capacity and number of shift per day. Sepang plant has been closed on July 2018. The products Our main product comprises organic dried sticks noodles and natural dried stick noodles that come with a different seasoning flavors designed for fast and easy cooking. At Sungai Petani plant existing product manufacturing are natural and organic stick noodle with flavored such as carrot, pumpkin, beetroot, spinach, seaweed, plain noodle and others. We also produce organic baby noodle with flavor such as spinach, carrot, pumpkin, corn, tomato broccoli. Other than that we also do repacking of dried organic product such a soy bean, buckwheat, pinto bean, black sesame, white sesame, pumpkin seed, cane sugar, dried apricot, green tea, chia seed and others.   LEADERSHIP Leadership and Commitment General Top management have demonstrated leadership and commitment with respect to our Food Safety Management System by taking accountability of the effectiveness of the FSMS; by establishing a food safety policy and the objectives that are compatible with the direction of the organization; that both policy and objectives are communicated, understood and applied within the organization; ensuring integration of FSMS requirements into the organization’s business processes and by promoting awareness of a process approach and risk based thinking. In addition Top Management need ensuring the availability of resources for FSMS, communicated the importance of effective FSMS and of conforming to FSMS requirements; ensuring that the FSMS is evaluated and maintained to achieves its intended results; engaging with, directing and supporting persons to contribute to the effectiveness of the FSMS; promote improvement and support other members of the management team to demonstrate their leadership as it applies to their area of responsibility. Customer Focus As an organization we strive to meet our clients’ expectations; top management at EVERPROSPER FOOD INDUSTRIES SDN BHD have demonstrated their leadership and commitment by ensuring that clients’ requirements and applicable regulatory and statutory requirements are met; that risks and opportunities that could affect our products and services have been addressed; that our focus is on consistently providing client satisfaction.   read more