#TAIPAN BAKERY WEBSITE FREE#

#TAIPAN BAKERY WEBSITE FREE#

Thanks to “A Bite of China 2” that popularised the idea of “tasting tradition” in food, people have been searching high and low to seek that taste of nostalgia, the taste that remains free of preservatives and the artificial flavourings of commercialisation. From our earliest emergence in Puchong, Selangor as a newbie in the market to the sudden rise in popularity, we managed to expand our business to 50 outlets in 4 short months and become the hottest sponge cake brand around. Little or no appreciation of hazards or quality control.Jim’s Recipe is a brand proudly founded in Malaysia on April 7th 2017. Poor appreciation of hazards and control measures. May have satisfactory documented food safety management system. Access to and use of technical advice either in-house or from trade associations. Audit by Food Authority confirms general compliance with documented system. Will have satisfactory documented food safety management system. Able to demonstrate effective control of hazards. Have satisfactory documented procedures and systems. Technical advice available in-house or access to and use of technical advice from trade associations. Audit by Food Authority confirms compliance with documented management system with few/minor non-conformities not identified in the system as critical control points. Will have satisfactory documented HACCP based food safety management system which may be subject to external audit process. Access to technical advice within organisation. The meanings of the scores are as follows Very good

hygiene and food safety technical knowledge available to the company (internal or external), including hazard analysis/HACCP and the control of critical points.

the attitude of the present management towards hygiene and food safety and.the 'track record' of the company, its willingness to act on previous advice and enforcement, and the complaint history.It is to elicit a judgement on the likelihood of satisfactory compliance being maintained in the future.įactors that will influence the inspector's judgement include: A management that achieves good food hygiene performance, well understood by the workforce, should have achieved a good score.Ĭonfidence in management is not meant to reconsider this aspect. The actual performance of management is scored in on the basis of the results achieved and observed. The premises are in the top 50 per cent of premises and standards are being maintained or improved. Some non-compliance with statutory obligations and industry codes of recommended practice. The meanings of the scores are as follows: Very Good

The structure of the establishment (including cleanliness, layout, condition of structure, lighting, ventilation, facilities etc.). General failure to satisfy statutory obligations – standards generally low.Īlmost total non-compliance with statutory obligations. Some major non-compliance with statutory obligations – more effort required to prevent fall in standards. The premises are in the top 50 per cent of premises and standards are being maintained or improved Some minor non-compliance with statutory obligations and industry codes of recommended practice. High standard of compliance with statutory obligations and industry codes of recommended practice, minor contraventions of food hygiene regulations. High standard of compliance with statutory obligations and industry codes of recommended practice conforms to accepted good practices in the trade. The food hygiene and safety procedures (including food handling practices and procedures, and temperature control), and, are assessed using the scoring system below:

Taipan bakery website