Mac food Services M Sdn Bhd
Mac food services is a third party chicken, beef, and fish patties manufacturers established in 1988 in Malaysia. It has several established customers, McDonald’s being the primary customer as it relies on Mac food Services M Sdn Bhd for protein supplies. Mac food Services M Sdn Bhd supplies most McDonalds restaurant outlets in the United Kingdom, Australia, and mainly Malaysia. The primary Mac food Services M Sdn Bhd products are highly consumed in Malaysia’s three primary states as it has eleven main production facilities in Malaysia. Subang is the main production facility in Malaysia as it offers the most massive volume supply across the country. Mac food Services M Sdn Bhd has expounded its services to other countries where it exports some of its products to over twenty (20) abroad countries.
Mac food Services M Sdn Bhd supplies Texas chicken, burger king, other fast food products, and various fast food vendors in different destinations. The organization is also a well-known fresh product supplier, which they source them freshly from the farmers. Mac food Services M Sdn Bhd provides market to freshly produced farm produce, which they source to distribute them to their customers like McDonald’s. First pride is Mac food Services M Sdn Bhd in house retail, which produces nuggets, patties, frozen chickens, chicken sticks, and strips and sells them under their leading hypermarkets’ chains in Malaysia. Mac food has several hypermarkets chains in Malaysia like Giant, Tesco, Aeon Big, where their various products are sold under their private label; chicken strips, bones, and nuggets are supplied to significant hypermarkets are produced by OEM manufacturers who are also owned by Mac food.
Cold Chain Management
Most Mac food products are perishables, which, if not well preserved, they quickly go to waste. However, most of the products like chickens, fish patties, nuggets are exported, and to reach far countries have to be preserved under controlled temperatures. Elsewhere, Mac food Services M Sdn Bhd uses a cold chain managed supply chain. Most of the products, while undersupply, require extreme and highly controlled temperatures supply chain. A specific temperature must be controlled and maintained at distinct levels from the manufacturing point to the consumption point. A lot of carefulness is required for slight changes that may result in spoil and wastage of the products. The controlled temperature chain ensures uniform conditions during the product’s entire supply chain to ensure the desired quality is maintained.
Raw materials reception (loading at the docks)
This is at the Mac food warehouse, where its products are loaded, and it maintains exceptional temperatures ranging from 1-70C. The environment is kept at this temperature, which is extremely safe as it does not provide a comfortable reproduction temperature for the bacteria, which can spoil the products. This is a transit panel where the product passes on its way to the freezer or chiller, and it should not take more than thirty (30) minutes in this loading dock. The product to be stored determines the point of storage as meat products are stored under freezer areas, unlike herb and spices, which are stored in chilled zones.
Chillers, freezer, and anterooms
The temperatures here are set at the range of -1 to 40C, which protects the products from insects and bacteria infestations. The chillers have stages for quality checks before loading into the trucks for storage. Under this room, the products are tightly wrapped areas to avoid unnecessary movements and rolling during transportation. The tight wrapping in pellets’ presence ensures complete separation of allergens and other goods to prevent any possible contamination. Chillers are fixed with evaporators to ensure there is no unnecessary dry air in the room; this controls pressure whenever necessary.
Moreover, the freezer room is more sensitive, and it is used to store meat products mostly. Its set to maintain a temperature of -200C and continuous monitoring to ensure that temperature is maintained throughout. Hourly temperature recording in the room strictly maintains that temperature to avoid spoilage of the products, which might occur due to unrealized defects. The temperature is highly monitored as a slight temperature rise to -160C will send embedding danger at -140C every activity will come to an ultimate stop. The temperature reaching -140C will cause the ultimate cessation of the operation to reset the temperature; in case of the rise too -120C will mean speed warehouse evacuation. The two rooms are together but divided by a vacuum area with a pipe for drainage of condensed liquid to avoid the mushy area facilitating bacteria growth under the freezer floor.
Ante rooms are either situated before the freezer and regulate the hot air entering and cold air escaping the freezer. This is done when an instant door opening allows about 70C contrary to the required temperature of -180 to -200C. The anteroom controls those temperatures while the goods are in transits.
Loading in the trailer
The precooling process is done to all trailers before loading is done, and this is meant to ensure the trailers can control the temperature to 00C and 80C for export and domestic goods, respectively. The temperature dynamics that lead to this to provide the required temperatures are highly maintained. Goods are loaded when wrapped with boxes and pellets, which ensures 20% of space occupation is by the pellets and boxes. Three points for temperature recording are made to ensure temperature compromise, locating them at the back, middle, and the front.