About MCM

Kum Thim Milestone

 

2012
Implementing 1 Malaysia Food Safety programme, applying the HACCP certification from Ministry of Health, Malaysia.
Awarded Product Excellence Award.
2008
Moved to Kajang industry area.
2003
Awarded Malaysia 100 outstanding Enterprise “GOLDEN BULL” award.
2002
Factory awarded ISO 9001:2000 and HACCP status.
Awarded Malaysia Honesty Enterprise “KERIS” award.
1998
All products accredited HALAL status by JAKIM, Malaysia.
1997
Convert to Kum Thim Food Industries Sdn Bhd, implementing centralize management under one roof.
1996
Take over Hang Chan Sauce Factory, which had more than 100 years of establishment.
1995
Moved to Balakong, Selangor set up an organized factory.
1990
Began to use (Mei Chong Mei) MCM as the unified trademark.
1981
Take over his existing employer’s factory, Thye Woh Sauce Factory, which had more than 80 years of establishment.
1973
Introduce the Yee Sang Varieties to the restaurant; this was the beginning of the Lou Sang culture to become popular in Malaysia.
1971
Use his same name to set up Kum Thim Sauce Factory, used single camel as the trademark.