Manufacturing Study

After the commercial product has been finalized, we have moved on to the manufacturing study where we plan for the mass production and implement the HACCP System to identify the potential hazard that is significant in the whole process and then minimize or eliminate the hazard to ensure the food safety of our product. Besides, HACCP is an international well-know food safety management system and thus, it can also increase the consumers confident.

Food manufacturing flow chart was first created, and then HACCP analysis was conducted, HACCO plan was also established to control and monitor the process that has significant hazard.

Manufacturing Process Flow Chart

6 critical control point (ccp) has been identify from the manufacturing process flow. The first ccp is the marinating of chicken, the chicken must be marinate for 24 hours at 4-10 degree Celsius to minimize or prevent the grow of micro organisms. Next, the 2nd and 3rd ccp are cooking and steaming the chicken and rice, the core temperature of the chicken must reach at above 85 degree Celsius and cook for 6 minutes, the rice must be steamed at around 90 degree celcius to eliminate the micro organisms. Then the product must cool down to 4-10 degree celcius to prevent re grow or micro organisms.