THE INSTITUTION OF ENGINEERS, MALAYSIA

Bangunan Ingenieur, Lots 60/62, Jalan 52/4, Peti Surat 223 (Jalan Sultan) 46720 Petaling Jaya, Selangor Darul Ehsan
Tel : 03-79684001/2 Fax : 03-79577678 E-mail : sec@iem.org.my IEM Homepage: http://www.iem.org.my

Talk on Good Manufacturing Practices (GMPs)

(Organised by the Agricultural and Food Engineering Technical Division)

Date Time

: 19 January 2008 (Saturday) : 9:00 a.m. to 11:00 a.m. (Refreshment will be served at 8:30 a.m.)

Venue Speaker/s

: IEM Conference Hall, 2nd Floor, Bangunan Ingenieur, PJ : Ms. Kristin

BEM APPROVED CPD/PDP HOURS : 2 REF. NO. : IEM07 / HQ / 363 / T

~ SYNOPSIS ~

Consumers are increasingly concerned with the safety of the food they eat. They worry about bacteria, pesticide residues, flavors, colorings, preservatives and environmental contaminants. Consumers expect and have a right to demand that the food they eat will not harm them. Outbreaks of food borne illness have been well publicised lately. At the same time, the rate of food borne illness continues to increase highlighting the need to improve the way we produce and handle food. In the past the food industry has relied on quality control. Quality control involves taking a sample of finished products from a batch and testing them to see if they meet the specification. As testing costs money and is often destructive, only small amounts of product can be tested. This is too little too late. Too little because it provides little assurance that the entire batch is acceptable and too late because the finished product has already been made. Therefore a means of preventing problems from occurring in the first place was required. This method is called Hazard Analysis Critical Control Points (HACCP). The Hazard Analysis Critical Control Point (HACCP) is a preventative system for assuring safe production of food products. HACCP is the most effective management tool to enhance food safety. It allows you to predict potential hazards or problems to food safety and establish control and corrective measures to prevent them before they happen. Developed by Pillsbury Company in collaboration with NASA, US army and US Air Force in the 1960s, HACCP represents a logical step forward in food safety management. Food safety issues have become so complex that traditional quality control techniques is not enough. HACCP safety plans are not only applicable to food processing plants but also to retail food stores and restaurants. HACCP is now considered internationally to be the optimal method for ensuring control of food safety in the Quality Assurance Programme. In order to implement HACCP system, one of the pre-requisite programmes that need to be in place is Good Manufacturing Practices (GMPs).

Good Manufacturing Practices (GMPs) is the best system or manufacturing procedures to ensure that food produced in the establishment meets the safety and quality specifications as specified by the company or by the relevant authority. Originally, GMPs were based on the best practices of the industry. As technology and practices improved, the GMPs evolved as well. GMPs of various nations differs but most
require things like premise, equipment and facilities being properly designed, maintained and cleaned, Standard Operating Procedures (SOPs) be written and approved, quality control and well trained personnel and management. Now, many food industry sectors have made the Good Manufacturing Practices the foundation upon which they have developed and published more specific practices for food safety in their particular sector. This talk will present an awareness on what is GMP and HACCP and why it is so important to be addressed in the setting up and running of a food establishment.

~ BIODATA OF SPEAKERS ~
Ms. Kristin is the founder and managing partner of Quantum Group of Companies set up in 1996 in view of the diversification of various emerging trends of the food sector. Kristin has spearheaded the development of Hazard Analysis Critical Control Point (HACCP) system as early as 1996 and has been seen as one of the early pioneer in introducing and promoting the system locally. Being a Lead HACCP Consultant, her special skills is also very much focused in HACCP Project management, system integration and plant design. Kristin is registered as a Food Safety Auditor with RABQSA.
ENGR. DR. LEE TEANG SHUI CHAIRMAN AGRICULTURAL AND FOOD ENGINEERING TECHNICAL DIVISION Announcement to note: 1. 2. 3. 4. 5. Talk is STRICTLY for IEM members only (walk in). Limited seats available on a first come first served basis (maximum 110 participants). No telephone and/or fax reservation will be entertained. Latecomers will not be allowed entrance, if the lecture hall is full. Please bring along this flyer for confirmation of attendance (CPD purpose).

For IEM members, membership card MUST be presented for identification purpose. Members who fail to show their membership card will be charged a fee of RM20.00. FUNDS FOR IEM NEW BUILDING Members are required to contribute RM10.00 per entry per talk as of 1st August 2007. This contribution will be towards the Institutions Building Fund. All contributions will be deeply appreciated by IEM. Only Student members are exempted. exempted.

FOR OFFICE USE ONLY [ CPD HOURS CONFIRMATION ] Name of Members : ............................... Mship No : .. Signature : .. Date : ..