Factory Inspection (Kosong)

[ENVIRONMENTAL HEALTH & SAFETY] FACTORY INSPECTION
Introduction
Factory inspection is a procedure to make sure that the owner of the factory is
following the standard to operate their factory. Usually, this inspection is done There are
a few criteria that considered during the inspection such as cleanliness of surrounding
preparation area, certificate of typhoid injection for all food handlers and method of
keeping and handling of raw materials. Here we are doing Hazard Analysis ritical
ontrol !oint "HA!# in order to determine the factory is following the standard to
operate or not.
HA! is used to descri$ed steps in food processing operation where rapid
micro$iological, chemical or physical can $e used with good assurance and in a
reasona$le time to assess and control the potential for pathogenic or other micro$ial
growth as well as pre%ent en%ironment contamination of the food with unsafe su$stance
which would render the product unfit to eat, harmful and possi$ly illegal. The concept of
control descri$es those methods such as monitoring pH, time&temperature recording and
others that could $e used in place of after the fact micro$ial or chemical analysis, to
control the process on'line so that the product is always made safely. According to the
(ational Ad%isory ommittee on )icro$iological riteria for Foods "(A)F#, HA!
is the responsi$ility of the food and implement HA! plans and for regulatory agencies
to facilitate this process. Here we will adapt HA! in making sweet potato scratch
"*uih akar Ayam#.
Administrati%e +ata
+ate , -./0
Time , /.... am 1 /-... pm
2ocation , *ampung 2u$uk *atak
Acti%ity , Food factory inspection at Tapah
!erson Incharge , )iss Faezah, Food Technology 3fficer
4taff In%ol%ed , +ri%er and UiT) students
5eneral 3$jecti%es
1
To ensure that the factory is operate according to certain standard that ha%e $een
stated in the Food Act /678 "Act -7/# and Food 9egulation /67:.
4pecific 3$jecti%es
To e;pose the student the correct procedure in carrying out the food factory
inspection and procedure in enforcing law under 4ection //, Food Act /678.
To ensure the sanitary of the factory is always in good condition.
To e%aluate the hygiene of food processing $y carrying out HA! e%aluation.
To e;amine the aspects of food premises facilities and structure of $uilding such as
roof, floor, wall and ceiling.
<=uipment Used
/. **)'!!*)'-&.6 form
-. 4ampling $ag
8. alculator
0. lip$oard
:. !ermanent )arker
>. amera
?. Film
7. 3fficial seal
6. 4tamp pad
/.. Torchlight
//. @all !en
/-. !ro$e Thermometer
/8. losure notice form
/0. Facemask
/:. 4tapler
/>. 4terile glo%e
/?. Authority card
!rocedure
2
/. The e=uipment for inspection was prepared and checked.
-. 3nce arri%ed, the owner of the factory was found and had introduced oursel%es and
also purpose of %isit was e;plained.
8. Then, all details were collected such as owner I num$er, address and license
num$er was recorded in the **)'!!*)'-&.6 form.
0. The owner of the factory was asked to follow along the inspection.
:. @efore doing the inspection, authority card was shown and permission was asked
from the owner.
>. <ach part of processing section was o$ser%ed carefully for HA! and any
mistakes that happened had $een took the picture.
?. **)'!!*)'-&.6 form was filled and rating was gi%en $ased on the o$ser%ation.
7. Then, the owner of factory was ad%ised to impro%e their hygiene le%el.
6. The rating mark was key in into the computer once reached at the office.
/.. Filing was made and the file was tagged according to demerits.
Food Factory +etails
(ame of factory owner , Amin @in Hamid
(ame of company , Amin Hamid <nterprise
Address , /8/, *g 2u$uk *atak, 8:... Tapah,
!erak +arul 9idzuan
!hone num$er , ./-':6:0>00
ompany registration num$er , I!3/0-//0'+
(um$er of workers , 8
3peration time , 7...am 1 :... pm
Type of $usiness , )aking sweet potato scratch
Aorker information ,

(o (ame 5ender I (o Aorking section (ationality
/
-
8
0
:
Factory location plan ,
3
Floor plan of factory
4
*eys ,
+oor
Factory site condition ,
@ased on my o$ser%ation, the factory was $uild close to the ri%er a$out a few
meters from the $ack of the factory. Furthermore, around the $uilding also ha%e too
much hole that contain stagnant water. This will lead to $reeding of mos=uito especially
Aedes mos=uito. +rainage system of the premise also is not in proper condition. +rain
water was $uilt to flow to the nearest ri%er.
Type, structure and $uilding sanitary ,
(o 4tructure Type ondition leanliness omment
/ Floor
- Aall
8 9oof
0 eiling
(atural lighting and %entilation ,
In certain $uilding structure lighting and %entilation is the most important thing
that was considered when wants to $uild certain $uilding. As a result, Uniform @uilding
@y'2aw or U@@2 was create to make sure when the certain $uilding wants to $uild, it
ha%e enough lighting and %entilation. In U@@2 /670, 4ection 86"/# state that Be%ery room
designed, adapted or used for $usiness or other purpose e;cept hospitals and schools
shall $e pro%ided with natural lighting and natural %entilation $y means of one or more
5
windows ha%ing a total area not less than /.C of clear floor area of such room and shall
ha%e openings capa$le of allowing a free passage of air not less than :C of such floor
area.D
Aindows area
E /.. F
Floor area
)ust not less than /.C of clear floor area as
stated in U@@2 /670, 4ection 86"/#
3pen spaces
E /.. F
Floor area
)ust not less than :C of such floor area as
stated in U@@2 /670, 4ection 86"/#
No Space Floor
area
(m
2
)
Lighting and ventillation
Comment
Free open window
area (m
2
)
Permenant open
space area (m
2
)
Already
have
(m
2
)
Should
have
(m
2
)
Already
have
(m
2
)
Should
have
(m
2
)
/ !rocessing
area
G0.:m
-
"H:C#
- 4torage
room
G/..:m
-
"H:C#
)echanical %entilation ,
No. Space ype Amount Condition Sanitary Comment
/. !rocessing
area
-. 4torage room
)echanical lighting ,
6
No. Space ype Amount Conditions Sanitary Comment
/. !rocessing
area
-. 4torage room
!rinciples of HA!
!. Conduct ha"ards analysis
+etermining the potential hazards and asses the se%erity and risks. The
hazard can $e physical, chemical and $iological hazard.
2. #denti$y or %etermine Critical Control Points (CCPs)
After hazards ha%e $een identified with se%erity and risk had $een
assessed through step'$y'step preparation of a food, ! can $e
determined. A ! is an operation which control measures will $e
implements to eliminate, pre%ent or minimize the hazards.
&. 'sta(lish critical limits at each CCP
riteria for controlling hazards must $e specified. These come from
recommendations according to in%estigations of food $orne out$reaks,
research data and specified re=uirements in food safety regulations or
code of practices.
). 'sta(lish monitoring procedures
For the HA! system to function properly, critical control points "critical
operations# must $e monitored. )onitoring is done $y persons in%ol%ed
with the operation.
7
*. 'sta(lish Control or Corrective Action Procedures
Ahene%er the results of monitoring indicate that the criteria are not met or
the process is out of control, immediate action must $e taken to correct
the situation. Assessment of hazards and risks dictates appropriate
action.
+. 'sta(lish veri$ication procedures
HA! should $e %erified. (o matter who de%elops a HA! system, an
outside party should %erify that correct ! ha%e $een selected, effecti%e
criteria for control ha%e $een specified, control measures are in place and
monitoring procedures are the most effecti%e that are a%aila$le.
,. 'sta(lish documentation procedures- as appropriate
This will include records of hazards and their control methods, the
monitoring of safety re=uirements and action taken to correct potential
pro$lems.
+escription of Food )anufacturing
Firstly, the potatoes were clean and cut. Then, it will $e washed with camphor
water. Then, it will $e filter to dry and fry it. (e;t, the oil will $e filter and the potatoes
were lift to other container. In another wok, water and $rown sugar was cooked
thoroughly. The fried potatoes were poured into the $rown sugar and mi; well.
Immediately, it was lift and put into round mould. Then, it will $e press to compact it and
left cool. 3nce it has $een cooled, it was packed into plastic packaging. Then the plastic
packaging was sealed and pack into $o; to distri$ute to groceries in Tapah area.
Type of Food )anufactured
8
9aw )aterial
No .aw material Source Physical
Condition
Comment
/
-
8
0
:
!rotection and 4torage of 9aw )aterials
No .aw materials Storage
method
Protection method
.ac/0re$ri0container
Comment
/
-
8
0
9
Hazard Analysis for 9aw )aterial
#ngredient
s
1a"ard
Potential
.ational
Source o$
1a"ard
Signi$icant o$ 1a"ard
%oes
manu$acturer
will eliminate
the ha"ard2
Potential o$
cross
contaminatio
n to other
product
Preventiv
e 3easure
Sensitivity
o$ the raw
material
4ive
seriou
s
e$$ects
Possi(ilit
y to
happen
Signi$icant
2
1igh 1igh 5es
1igh Low 5es
Low 1igh 5es
Low Low No
!otatoes
@iological
!athogenic
microorganism
hemical
!esticide
residue
!hysical
4and
amphor
@iological
(o Hazard
hemical
(o harmful
chemical
!hysical
(o physical
10
hazard
@rown
sugar
@iological
(o hazard
hemical
3ther
chemical
powder
!hysical
Impurities
ooking oil
@iological
(o hazard
hemical
(o hazard
!hysical
(o hazard
Aater
@iological
E.coli
hemical
(o hazard
!hysical
4uspended
solid
11
!rocess Flow hart
Hazard Analysis for !rocessing )ethod
Processin
g 3ethod
1a"ard
Potential
.ational Source o$
1a"ard
Signi$icant o$ 1a"ard
Control 3easure CCP
4ive serious
e$$ects
Possi(ility
to happen
Signi$icant2
1igh 1igh 5es
1igh Low 5es
Low 1igh 5es
Low Low No
9ecei%ing
of 9aw
)aterials
"!otatoes
and $rown
sugar#
@iological
!athogenic
$acteria
hemical
(o hazard
!hysical
4and
4torage of
potatoes
@iological
5rowth of
Receiving of !" #!$ei!%&
Fi%$e
'!&( "i$( c!#)(o "!$e '!&(ing S$o!ge
F*ing +CCP,
Coo%ing +CCP, P!c-!ging +CCP,
12
fungus
hemical
(o hazard
!hysical
Insects and
)ouse
Aashing
@iological
(o hazard
hemical
(o hazard
!hysical
4uspended
solid
Frying
@iological
!athogenic
$acteria
hemical
(o hazard
!hysical
(o hazard
@iological
)icroorganism
hemical
(o hazard
13
ooling
!hysical
(o hazard
!ackaging
@iological
)icroorganism
hemical
(o hazard
!hysical
(o hazard
ritical ontrol !oint "!#
Critical
6peration
Potential
.is/
CCP 3onitoring
Procedure
Fre7uency
o$
3onitoring
Procedure
Person
.esponsi(l
e $or
monitoring
Corrective
Actions
.ecords
Frying
ooling
4uper%isor
should do
<%ery time
the worker
lean hands
thoroughly and
Health of workers
should $e
14
!ackaging ross'
contamination
From food
handler
inspection
fre=uently
wants to start
working
4uper%isor wearing glo%es
$efore handling
food
recorded and
updated
15
Final !roduct
Pac/aging echni7ue
After sweet potato scratch had $een fully cool, it was packed into a plastic. This
packaging was packed manually $y hand.
Storage method
Here, they not store the product $ecause it was made $ased on order. 3nce the
products pack into $o; it was straight distri$ute to the customer. 4torage room are use
only to keep raw materials.
%istri(ution method
!roducts were sent to the customer $y using %an to mini market and groceries around
Tapah and @idor town.
Utensils and <=uipment Facilities
No '7uipment 3ade o$ Condition Sanitary Cleaning
techni7ue
Caring
techni7ue
Comment
/
Aok
-
4udip
8
ontainer
0 4to%e
: @asin
>
!lastic
sealing
machine
16
? Tray
Aorker Health 4tatus and @eha%ior
8or/er health status
No. Name
1ealth Status
1ealth pro(lem
Comment
hyphim
in9ection
3edical
chec/ :up
/
-
8
0
:
1a(it and sel$:hygiene o$ wor/ers
No
.
Name Sel$ Cleanness
and cloth
;ad (ehavior Comment
/
-
8
0
:
4anitary Facilities
8ater source
4ource of water for this factory is from !AI!.
17
oilet Facilities
No. 4ender
oilet <rinal
Condition Sanitary Comment
Already
have
3ust
have
Already
have
3ust
have
/ )ale / ' '
- Female / ' '
%rainage condition
+rain condition of this factory is in good condition. There is no sign or $reak and the
water mo%e smoothly. It is made up from concrete and cement.
8aste management $acilities
All waste from the production of food product will $e throwing into ru$$ish $in and local
authority will collect the ru$$ish and dispose it at the landfill.
1and washed or $oot (ath $acilities
8or/ers
1and washed
Foot (ath Condition Sanitary Comment
Already
have
3ust
have
8 :
3ther facilities
No. #tems 5es No
/. Iermin&pest&%ector ontrol
18
-. Health !oster&(otice
8. Fire <;tinguisher Facilities
0. leaning 4chedule
:. First Aid *it
<%aluation result
Total point "+emerits# F
Total point "<%aluation# /..C ' JJJ F JJJ
"4ee appendi; for food factory form#
omments
@roken ceiling should $e repaired immediately $ecause it is dangerous to the workers.
Furthermore, the ceiling also was dirty and full of dust.
The dirty wok should $e replaced when there is too much dirt on it.
The workers are not using proper hat to co%er their hair during handling the food.
At packaging area, there is worker where did not use face mask during packing the
food into the plastic.
Hand wash facilities are not meet the re=uirement where it should ha%e 8 at least.
(o health poster or notice displayed.
(o fire e;tinguisher.
(o cleaning schedule.
4uggestion
@etter use concrete ceiling instead of as$estos which is tougher, and safe for
en%ironment.
The owner should always inspect the workers either they are following the rules of
handling food or not such as using face mask, apron, hat and glo%es.
Fans should $e clean regularly and make sure in good condition.
19
3wner of the factory should display some poster on health such as correct ways of
washing hand and other related information.
3wner also should pro%ide and display cleaning schedule so that workers will know
their jo$.
The most important is factory owner should pro%ide fire e;tinguisher for safety
precaution.
<=uipment or utensil that use should $e stainless steel so that it will not rusting and
must $e in good condition.
Hand wash facilities should $e pro%ide more so that easier for the workers to clean
themsel%es.
9eference
Uniform @uilding $y 2aw /670 "U@@2 /670#
5uidelines HA! /)alaysia
Appendi;
20
ollapse ceiling 9ack for storing
Aorkers packing without using face mask )aking jelly
21

Factory Inspection (Kosong)

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[ENVIRONMENTAL HEALTH & SAFETY] FACTORY INSPECTION

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