1. Knowledgeable on Sormac Machine / fully automatic Agriculture machine - Actively and personally involved in using system software and experience to handle food processing machine. - Software - on how to pre-set and set the machine depend on the type of salad that been process. Water level (how much water that should been used), PH level for the alkali. 2. Food Defence - Document and implement Threat assessment procedure - Identify potential threats - Develop control measures - Prioritizes them against the identified threats - Establish a food defence plan - include all policies, procedures and records. 3. Food Fraud Program - Conduct vulnerability assessment - Design mitigation strategy (action plan) & implement mitigation measures - Validate ad verify mitigation measures - Continually review food fraud management system 4. Management of Allergens - Allergen management plan - Risk assessment to identify potential al allergen - Control measures to reduce/eliminate cross-contamination risk - Validate & verify effectives of implementation - Declare allergens present - Allergen training for food handler - Allergen labelling according to the regulations in the country of manufacture & country of destination 5. Environmental Monitoring - Environmental monitoring program to verify effectiveness of cleaning and sanitation programs. 6. Food safety hazard - biological/chemical & physical agent - Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use - Biological, chemical or physical agent in food or in condition of food with the potential to cause an adverse health effect 7. Control measure - Food safety action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptance level. 8. Operational Prerequisite Program - Control measure or combination of control measure applied to prevent/reduce a significant food safety hazard to an acceptable level where action criterion and measurement observation enable effective control of the process and/or product 9. Critical Control Point - Step in the process at which control measure is applied to prevent or reduce a significant food safety hazard to an acceptable level and defined critical limit and measurement 10. Validation of control measures combinations, Validate prior to the implementation of FSMS - EXPERIMENTAL TRIALS - PRODUCT SHELF-LIFE TESTING - END PRODUCT TESTINGMonoluxury Sdn. Bhd. was incorporated in Malaysia in 1992 by local Malay and foreign partners with the objective of investing in the horticultural industry in Malaysia. Our major investments to date have been in the establishment of a large glasshouse unit for the production of fresh salads and herbs, which has been done in collaboration with University Putra Malaysia (UPM). In addition, we have completed the installation of a state of the art processing plant. On the growing side, our Production Director is from the United Kingdom, Mr. Julian Roe, who has more than 25 years experience of growing salads in hydroponics under glasshouses. On the Farm and in the Processing Plant, he is supported by a young and capable team of 65 staff. On the logistics side, Cik. Suhana Binti Sulaiman is in charge with 3 assistants. Marketing is carried out by our distributors with technical support from our farm manager. Most of our produce is marketed under our brand name of GENTING GARDEN, however we also pack for large customers using their House brand name. All finished produce is delivered to our distributors in our own refrigerated lorries.Bachelor's or Equivalent
