Charoen Pokphand Foods Public Company Limited (CPF) introduces fully automatic bun-making process with advanced technology “limiting hand contact”. This emphasizes that CPF is the leading company for quality and food safety 4.0. Food safety and traceability systems in the whole food chain help strengthen consumer trust.

Mr. Virachai Ratanabanchuen, Chief Operating Officer of CPF, stated that food processing plant - Bang Nam Priao, has recently received Codex Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) certifications from SGS (Thailand) Limited. Mrs. Hirunya Suchinai, Director General of Thailand Board of Investment (BOI), is taking her valuable time to join our certificate ceremony. 

Obtaining GMP and HACCP certifications shows our strong determination in elevating the process to meet the global food hygiene and safety standards. It is also a part of implementing CPF Quality Policy for delivering the same quality and safety throughout the world.    

CPF spent 650 million baht to establish the bakery plant with closed-operating systems being promoted by BOI. Operated in 2016, the bakery plant is equipped with high technology machinery and equipment being linked using SCADA software. Outstanding equipment include a real-time infrared thermometer for monitoring the product temperature with data available online and a visual inspector called Smart QC for quality control, ensuring that consistent high-quality safe products are delivered to consumers.  

The bakery plant is capable of producing mainly burger and hot dog buns up to 480,000 pieces a day. They are then delivered to CPF processing plants for making CP ready-to-eat (RTE) products such as Charcoal grilled black pepper chicken steak burger, Super spicy pork burger and Wave dog cheese hot dog with cocktail sauce. 

“To be transformed to Thailand 4.0, CPF has promoted multitasking skills for any employees. As efficiency increases, our bakery plant has employed only 32 staffs, lower than that (>100 staffs) required at other similar plants. For example, each engineer is able to perform various duties not limited to the production, equipment maintenance and quality control at the same time. It is facilitated by the design and installation of equipment and software to make the process automatic and continuous with a very limited hand contact” Mr.Virachai said.

In addition, the bakery plant has implemented HACCP system to identify Critical Control Point (CCPs) to effectively produce safe food for consumers. A HACCP team is formed to analyze CCPs at every step from raw materials, processing to distribution. It is assured that safe food being produced under appropriately hygienic conditions is delivered to consumers.

A success of getting Codex GMP and HACCP certified throughout CPF value chain illustrates that our capability of producing high quality and safe food to meet the global standards. It also can greatly build consumer trust.