RISK MANAGEMENT IN FOOD INDUSTRY

RISK MANAGEMENT IN FOOD INDUSTRYMIAOW MIAOW FOOD PROCUCTS SDN BHDINTRODUCTIONWe have interviewed Factory Manager of Miaow Miaow Food Products Sdn Bhd.Our objective is to identify the types of risk in the food industry, methods to prevent risks, the steps to resolve the risk, how to identify risks that exist, who the parties involved in solving the problems of the food industry risk, the cost of profitability of avoiding and resolving the risks and good risk management.

DEFINITIONRisk is a measure of likelihood of a hazard doing harm and how much harm the hazard could do. Risk management is the process of identification, analysis and either acceptance or mitigation of uncertainty in investment decision-making. Food safety risk management refer to the process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fairs trade practices, and, if needed, selecting appropriate prevention and control options. TYPES OF RISK IN FOOD INDUSTRYFinancial risk/liquidity riskOperational riskSupply chain riskCustomer loss riskChemical riskRISK MANAGEMENT PLANRisks and effectsTurning uncertainty into certaintyScenario planning and risk identificationPlan maintenanceTrainingHACCP PRINCIPLESPrinciple 1: Conduct a hazard analysis Principle 2: Determine the Critical Control Points Principle 3: Establish critical limits Principle 4: Establish monitoring procedures Principle 5: Establish corrective actions Principle 6: Establish verification procedures Principle 7: Establish record-keeping and documentation procedures

BENEFITS OF HACCPIncreased Focus and Ownership of Food Safety Increased Buyer and Consumer Confidence Maintaining or Increasing Market Access Business Liability Protection Reduced Operational Costs Efficient Oversight Improved Product Quality and Consistency Reduced Wastage

WHO INVOLVED IN RISK MANAGEMENT IN FOOD INDUSTRY? HACCP CoordinatorQuality Assurance ManagerBENEFITS OF RISK MANAGEMENTSupporting strategic and business planningSupporting effective use of resourcesPromoting continuous improvementFewer shocks and unwelcome surprisesQuick grasp of new opportunitiesReassuring stakeholdersHelping focus internal audit programCOMPANY INTERVIEWED: MIAOW MIAOW FOOD PRODUCT SDN BHD

ORGANIZATION CHART

BLACK ZONEWHITE ZONEGREY ZONEINTERVIEW DISCUSSIONFoodEnvironmentAct/insuranceOthers riskCONCLUSIONREFERENCEBuchanan, R.L, (2010). Food Safety Risk Management, a U.S. Perspective. 1 (3), pp.2-50Abkowitz, M.D., (2008).Risk Management: A Case Study Approach to Effective Planning and Response. 1st ed. England: Oxford.Brown, M & Stringer, M., (2000).Microbiological Risk Assessment in Food Processing. 1st ed. Cambridge, United Kingdom: Woodhead Publishing Limited.The Commissioner of Law Revision, Malaysia (2006). Percetakan Nasional Malaysia Bhd. Food Act 1983. Act 281 (III), pp.21-33Merican, Z., (2012). Pre -Requisite Programs (PRP) and Critical Control Points (CCP). 1 (1), pp.3-47Food Quality Control Division, Department Of Public Health Ministry of Health Malaysia, (2012). MALAYSIAN CERTIFICATION SCHEME FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT: Guidelines for HACCP Compliance Audit. e.g. 32 (MCS2), pp.5-10Food Safety and Quality Division, Department of Public Health Ministry of Health Malaysia, (2012). MALAYSIAN CERTIFICATION SCHEME FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT: Guidelines for HACCP Certification. 1 (MCS1), pp.6-24THANK YOU!