MCMINAH FOOD

CORPORATION SDN
BHD
Norlin Arshad
Nurul Amelia Mustaffa
Nadhira Dahari
Fasihah Ahmad Zakil
Siti Syamimi

McMinah has established since 1990. We

introducing top quality halal beef patties.

Today, our company had been one of the
biggest beef patties manufacturing company,
specializing in processing beef patties for local
and export market. We have 1200 workers.

We supply beef patties for McMinah

Restaurant which have 30 branch in Malaysia

and 2 branch in Indonesia, Our product was
distribute in McMinah retail outlets and
hypermarket. Our Frozen Product was:
Smoke beef patties
Classic beef patties
Jumbo beef patties

Mc Minah operates in accordance with GMP

(Good Manufacturing Practices) requirements

and has a HACCP (Hazard Analysis and Critical
Control Points) that ensures food safety and
consistent high quality products.
Mc Minah Food Corporation Sdn Bhd is a wellknown Bumiputra-owned food-based
manufacturer dealing in meat-based products.
The company owns a processing plant located
in Iskandar Johor offering job opportunies in
management, production to product marketing
and distribution. Mc Minah is now a household
name in Malaysia and international market

Process description
Arrival of the raw ingredients- Fresh and frozen
meat.

Meat Intake

Every container of meat must have details of its

birth, parentage, health, name of abattoir, a
container number and the date. This information
is transferred onto a barcode and goes through
a number of checks on arrival.
Measurement of meat temperature: Frozen
meat: <-18C, Fresh meat: <4C
Check on packaging seal: Any broken seal will
not be accepted
Transfer to chiller storage

Blending and Grinding

Fresh and frozen meat were

put into grinder manually.
Fat percentage in batch is
measured by computer.
Alteration by computer will be
made if the fat percentage is
higher than the parameter.
The batch goes onto further
grinding. Meat that cannot
pass the grinder outlet bore
size will be eliminated from
the process.

Shaping and
Forming

Monitoring is necessary to observe any

uncommon patty shape
Formed patties are transferred to freezer.

Freezing

Sensors that read and record the temperature every hour monitor the
temperature of all of the chilled/freezer areas in the factory.
If the temperature rises then alarms are activated. It is vital that correct
temperatures are maintained all the time to inhibit bacterial growth and
prevent dehydration of the final burgers.

Metal Detection

There are two points where the product passes through

metal detectors. The first is at the end of the freezer
tunnel before packaging and the second once the
boxes have been filled and sealed.

in-line metal detectors fitted with automatic

rejection systems at freezing tunnel exits

detector sensitivity set at 1.2mm ferrous, 1.5mm

non-ferrous

Packaging

Patties are manually packed

into boxes.
Sealing coding of time, date
and production line used.
Carton is then stored in
product freezer.

Cleaning

Each night all machinery in the

plant is thoroughly cleaned

Process flow

ORGANIZATIONAL CHAR

MANAGING
DIRECTOR
BILLY LINCOLN
OPERATION

Process
Department
Process
Executive
A.
Richard
F.
Sinatra
R.
Ashley

T.
Robert

H.
Harry
P. Lily

L. Sara

N.
Naomi
D.
Wilson
G.
Charles

McMinah Beef Corporation

Organization Chart

HSE

JOB ROLE
MANAGING DIRECTOR
Responsible for overseeing and proactively managing the

organization.
Coordinate advertising and social media activities, be the

primary contact with retail and foodservice operators in

bringing beef expertise and resources to targeted
channel partners.
Communicates

beefs story to health professionals

through ongoing relationships, social media outreach,
speaking engagements, immersion experiences, e-mail
newsletters and website content.

SALES/ MARKETING/ ADVERTISING DEPARTMENT

Overseas sales department

Overseas sales/ marketing

Domestic Sales Team

Retail

Responsible for providing support on programs and industry inquiries, to enhance

overseas and domestic sales.

Responsible for promotion of the program to buyers.
Responsible for coordinating all advertising for magazine.

QUALITY CONTROL TEAM

Sanitation control
Responsible for analysing government regulations related to water quality issues

and assisting the organizations to develop and manage their responses. The
position also plays a key role in providing input in research priorities with respect to
water and environmental issues.
[Environmental Quality Act Regulations 1979 (REG 7 & 8) ]

Quality assurance

Draft quality assurance policies and procedures & interpret and

implement quality assurance standards

Evaluate adequacy of quality assurance standards
Review the implementation and efficiency of quality and

inspection systems
Plan, conduct and monitor testing and inspection of materials and

products to ensure finished product quality

Document internal audits and other quality assurance activities
Investigate customer complaints and non-conformance issues
Develop, recommend and monitor corrective and preventive

actions

MANAGEMENT DEPARTMENT

HR

Manager of Policy and Issues

Responsible for the management, development and delivery of policies and

positions and provides strategic direction to the Board of Directors on a

wide range of issues that affect the beef industry.
Reporting to the Executive Director, the Manager of Policy and Issues

assists the Executive Director in organizational planning, program

implementation and industry development activities, and other duties as
assigned.

Financial Accounting
Responsible for bookkeeping including accounts receivable, accounts

payable and financial statements as well as payroll and benefits

administration.
Prepare monthly financial overviews for the Board of Directors

MANAGEMENT DEPARTMENT

Planning
Collecting, analysing and interpreting data
Visits sites to make inspections
Draws up plans and evaluates optional plans by identifying

outcomes and potential returns.

Develops planning studies and reports in support of new and
updated plans, programs and regulations
Conducts field evaluations and assessments
Maintenance
Carrying out routine scheduled maintenance work and responding

to equipment faults;
Diagnosing breakdown problems;
Fitting new parts and making sure equipment is working correctly;
Controlling maintenance tools, stores and equipment;
Dealing with emergencies, unplanned problems and repairs;

COMPANY POLICY

McMinah Food Corporation Sdn Bhd is committed to enforce the safety and
health policy to ensure safety and health affairs of all employees are taken
care of at all time. The company is committed to do the following :

Create safe working environment in operation and maintenance of all plants,

equipment, tools and facilities.

Ensure adequate instruction, information, training and supervision by

providing safety programme and training workshop accordingly.

Implement safety in workplace and conduct assessment and evaluation to

review safety policy.

Control and prevention of situation likely and possibly to cause injury to

workers and damage to property and equipment,

Create effective facilities and prompt action for the treatment of injuries

should injuries occur at work site,

DATO AMINAH
SAFETY OFFICER
TOMMY HILFIGER
REPRESENTATIVE
OF EMPLOYER
1. Adam Lambert
2. Hilton Hamilton
3. Jerry McDonald
4. Neal Gerard

REPRESENTATIVE
OF EMPLOYEES
1. Mike Gzowsky
2. Jack Daniel
3. Rowan Atkinson
4. Craig Sammy

Position

Responsibilities

Chairperson

Chairing the Committee meeting

Ensuring that all corrective actions arising from
the OHS committee are implemented in efficient
manner or escalated when they are not able to
be resolved locally.

Secretary (SHO)

Scheduling the meeting times and locations and

notifying Committee members of the schedule
Taking notes of the meeting and preparing the
minutes of the meeting.

Employer
Representative

Make decision about safety and health issues

To advise management on correction for safety
issues and monitor effectiveness.

Employee
Representative

Identify health and safety hazards in the

workplace and make recommendation to correct
them.

Osh committee and job

description
The safety and health committees of a place of work shall
Assist in the development of safety and health program
Review the effectiveness of safety and health program
Carry out studies on the trends of accident, near miss

accident, dangerous occurrence, occupational poisoning

or occupational disease which occurs at the place of work
and shall report to the employer of any unsafe or
unhealthy condition or practices at the place of work
together with recommendations for corrective action
Review the safety and health policies at the place at work
and make recommendations to the employer for any
revision of such policies.

HIRARC

HIRARC
1. HAZARD IDENTIFICATION
No.

Work Activity

Hazard

Which can
cause/effect

Meat Intake
(Loading/unloadi Improper posture
ng

Grinding/Blendin
g

3. RISK CONTROL

Existing
Likelihoo Severi
Risk Control
Risk
d
ty
(if any)

Recommended
Control Measures

Use lifting
machine

Ensure enough
manpower for
lifting activity

Muscoskeletal Ensure
Strain
ergonomica
l friendly
movement
practice

Follow limit
load of
machine

10

Full-supervision
throughout
process

Heavy objects

2. RISK ANALYSIS

Excess weight of
loads

Falling of
loads

Sharp blades in
grinder/blender

Ensure
Caught in
hand input
grinder,
is not over
serious injury grinder
safeguards

long
sleeves,
Skin cut/
Sharp metal
nonInjury
exposed
skin suit
Follow job
Muscoskeletal
Repetitive movement
rotation
Strain
time

10

Full-supervision
throughout
process.
Inspection and
maintanence on
grinder every
month.

Use proper PPE

(gloves)

Allow enough rest

time

HIRARC
3

Loading Frequent cold

to
temperature
Freezer exposure

Numbness

Wear proper
PPE
(gloves/boots
)

Slippery surface

Wear proper
Slip, Trip and PPE
Fall
(gloves/boots
)

Cleaning

Sharp metal

Skin
cut/injury

Ensure every
equipment
follow proper
shut-down
procedure

Inspection
before
cleaning
process

FMA 1967 &OSHA 1994

Applicability of Legal Register (FMA &OSHA)

with company

Legal Register (FMA 1967) & OSHA 1994

FMA (1967)
Section 19, Certificate of Fitness
No person shall operate or cause or permit to

be operated any machinery in respect of

which a certificate of fitness is prescribed,
unless there is in force relation to the
operation of the operation of the machinery a
valid certificate of fitness issued under this
Act.

OSH COMMITTEE REQUIREMENT

OSHA 1994, section 30, Establishment of
Safety and Health Committee at place of work
Every employer shall establish a safety and

health committee at a place of work

accordance with this section if
There are forty or more persons employed at
the place of work; or
The Director General directs the establishment
of such a committee at the place or work.

OSH OBJECTIVE
&
YEARLY SAFETY PROGRAM

OSH OBJECTIVE & PROGRAM

Objectives
1. To reduce 5% of
accident rate by
2015 based on
the year 2014
accident rate

Targets

Owner

Metric

Expected Result

1. Monthly accident rate of

year 2014 and trends of
accident
2. Information to
communicate to
employees via various
communication channel

1. Data exist in credit 360

2. Email, Flyer, notice,
training, briefing and
sharing session to be
organized

1. To collect the accident

rate of year 2014
2. To analysis and identify
trends of types of
accident involved
3. Generate awareness of
the types of accident
occurring at the plant
4. Raise staff awareness, at
department meetings, of
the types of accident
occurring at the plant

SHO, SH
Comm

1. To manage the
contractors
activities to
ensure
compliance to
environment ,
health and safety
regulations

1. To set up a rating system

for on-site contractors by
Nov 2013

SHO, SH
Comm

1. Score card for individual

company

1. Score card, blacklisted

contractors, company

1. To promote a
safety and
healthy working
environment for
all activities in
plant

1. To conduct ergonomic
study for plant activities
by Feb 2015

SHO,
Health
Service

1. Ergonomic study report

1. Reduce the accident

rate
2. Productive working
environment

Dept Head

OPERATIONAL CONTROL
Operational Control Procedure

EMERGENCY RESPONSE
PREPAREDNESS

CEO
Health
officer

HSE

ERT
First
aid
Rescue
Team
Fire
Servic
e
Clinic

EMERGENCY
ORGANIZATION CHART

Evacuatio
n

Rescue
Service from
external

Firefighte
r

Notify
DOSH

Ambulan
ce

Police

EMERGENCY RESPONSE TEAM

First aid
providing first aid and medical assistance
Respond quickly and efficiently to any emergency.

Rescue team
raising the alarm
informing the public
summoning the emergency services
incident control
liaison with emergency services

Fire service

onsite emergency response, ie use of fire extinguishers

Clinic

- offer quality healthcare to all members of the community

Evacuation
Plan escape routes and make sure they remain available and unobstructed.
Consider signs for people unfamiliar with escape routes.
Light all escape routes sufficiently for people to use them safely in an emergency.
Plan how, where necessary, you will evacuate people to a place of relative safety from

where they can proceed to a place of total safety.

SAFETY OFFICER

promote occupational health and safety within an organisation and develop

safer and healthier ways of working

inspect workplaces and workplace equipment, to ensure they meet safety
regulations and to identify hazards and risks
ensure that workplaces conform with organisational procedures and safety
standards
ensure personal protective equipment is being used in workplaces
according to regulations
ensure dangerous materials are correctly stored
identify and test work areas for potential accident and health hazards
ensure an organisation is aware of, and complies with, all legislation
relating to its duty of care, workplace activities and the use of its plant,
equipment and substances
record and report hazards, accidents, injuries and health issues within the
workplace
assist with the investigation of accidents and unsafe working conditions,
study possible causes and recommend remedial action
conduct training sessions on health and safety practices and legislation
coordinate emergency procedures, rescues, firefighting and first aid crews
develop occupational health and safety systems, including policies,

-Fire fighter
Prevents fire damage
Ensures availability of water at fire scene by testing

hydrants; requesting and expediting repairs; verifying

repair.
Minimizes fire damage by responding to alarms; driving
and operating equipment; regulating water pressure;
combating and extinguishing fires; rescuing and
reviving people.
Ensures operation of equipment by completing
preventive maintenance requirements; following
manufacturer's instructions; troubleshooting
malfunctions; notifying supervisor of needed repairs;
evaluating new equipment and techniques.
Maintains operations by following policies and
procedures; reporting needed changes.

-Ambulance
Acts as Ambulance incident officer when first on scene

at Major Incident
Complies with health and safety rules and regulations
and reports accidents or hazards immediately. Ensures
compliance with Control of Infection standards.
Completes and submits all relevant documentation to
comply with Service requirements
Assists line manager(s) as required with risk assessment
of tasks carried out and ensures that safe working
practices are followed at all times in line with Service
Policy and current legislation
Complies with Health and Safety rules and regulations.
Ensures that any accidents, near misses or hazards are
reported immediately to line manager using the Health
& Safety Accident & Incident Reporting Form

-DOSH
Check all plant equipment and tool certifications, including Subcontractors Planned
Maintenance inspection Programmes and site equipment / tools colour coding
requirements.
Monitor the safe use of Hazardous Substances.
Check correct PPE compliance being worn on site and to establish periodic
programme to ensure such PPE is properly maintained and fit for use.
Oversee compliance for hazardous activity method statements.
Investigate/follow-up on accidents, incidents and near-miss occurrences and assist
with writing reports and issuing corrective measures to prevent recurrence.
Oversee site housekeeping and the general good appearance of the site, (including
welfare facilities).
Check the condition of safety signs/posters that are displayed / erected throughout
the construction site.
Ensure Subcontractor compliance to all Government, Client and OUR CLIENTs SHES
rules/regulations, and if necessary, suspend/stop illegal or dangerous practices.
- Police
interviewing suspected guilty
taking statements, writing reports
gathering evidence
responding to emergencies
offering advice and reassurance to the public

Plant Site
Mincing

Grinding

Emergen
cy
Assembly
Point

Equipment List For Emergency

Response
Evacuation Plan
First aid
Fire extinguisher
Life supporting equipment

POSSIBLE EMERGENCY SITUATION

Cuts and lacerations
Cuts, fractures, puncture wounds, amputations, and

fatalities due to being struck by, struck against, and

caught in the equipment and plant machinery
Back injuries, strains and sprains, contusions and
fractures due to slips, trips and fall
Entrapment, engulfment, and hazardous atmospheric
conditions in confined spaces
Burns, scalds, respiratory and potentially carcinogenic
effects from exposure to chemicals
Electric shock or electrocution
Emergency events arising out of fires and/or explosions

Hand caught in grinder

Push emergency button if possible.
Stop the operation
Assess situation- pull hand back if possible, if not,

wait for emergency medical staff

Rush to the nearest hospital for medical attention
Alert production team to isolate affected products
Deploy investigation team to gather evidence and
witness or any resources
Clean the accident area
Prepare the accident report and submit full report to
Managing Director

Electric shock or
Electrocution
Switch off involved electrical device
Remove victim from electrical source
Give first aid treatment
Call and inform safety team
Bring victim out from workplace area
Bring victim to the nearest hospital
Inform Tenaga Nasional Berhad
Deploy investigation team to gather evidence and

witness or any resources

Prepare the accident report and submit full report to
Managing Director