KUALA LUMPUR, July 11, 2002 - In conjunction with Food Tech Malaysia 2002 (FTM), the largest food and beverage exhibition in Malaysia, Lee Kum Kee has successfully hosted a Hazard Analysis and Critical Control Point (HACCP) seminar that was jointly organized with the Malaysian Ministry of Health.

The HACCP seminar, which seeks to raise awareness levels of this food safety and quality system and an industry first, saw more than 70 participants along with key officials from the Ministry of Health and various government departments and agencies attending.

Mr. Lam Yue Choong, Senior Area Business Manager, Lee Kum Kee Malaysia Sdn Bhd, said, "Having been in the sauce business since 1888, Lee Kum Kee is fully aware that manufacturing a food product is not just about great taste. While tasty sauces are something we work hard to achieve, what is more important are the safety and quality of Lee Kum Kee products, and as such these are a core priority in our manufacturing process."

HACCP, which has been called the 'state-of-the-art approach' to food safety, was adapted from space age technology designed to keep food safe in outer space, and has great relevance to the food industry.

One of HACCP's key advantages is that it is based on science and focuses on identifying and preventing hazards from contaminating food. These advantages make HACCP practically a necessity for the food industry in this day and age.

While taste is important in Lee Kum Kee's products, safety and quality have always been a core priority. Lee Kum Kee's commitment to maintain high standards is clearly evident in the string of awards and certification among which is the ISO 9002 Quality Assurance Certificate accorded to the company for meeting stringent international standards of quality and safety. The brand has also won the prestigious Reader's Digest Total Asia Superbrands Award for four consecutive years including 2002.

With over a hundred years behind the brand, Lee Kum Kee is today a world-renowned brand distributed in over 60 countries across five continents with its headquarters in Hong Kong. Its product range has grown from oyster sauce, originally created by Lee Kum Kee in 1888, to include soy sauce, chili products, cooking ingredients as well as dipping and one-step recipe sauces among many others.