The first KFC restaurant was opened in 1973 on Jalan Tunku Abdul Rahman.

Today
there are more than 500 KFC Restaurants nationwide and still counting. Great
tasting chicken has become synonymous with KFC and has been enjoyed by
Malaysians ever since. In fact, KFC Malaysia has developed a distinctive Malaysian
personality of its own.

Especially for Malaysians

We are an establishment that is run by Malaysians and managed by Malaysians; we

took it upon ourselves to create a selection of food that would make Malaysia proud
on the international scene. Kentucky Nuggets, for example, was conceived in
Malaysia and then found its way to KFC worldwide. Today, Kentucky Nuggets is one
of KFC's successes.

"Meals on Wheels" was also developed in Malaysia. It was created for the purpose of
bringing great tasting chicken to places where a KFC Restaurant might not be
available. So, any offices or companies can hold functions at any place and
anytime!

All our achievements add to our Malaysian identity. But it has only been possible
because you invited us to share your lives.

Something for Malaysians

At KFC, we recognize that improving the quality of life and economic vitality of the
communities in which we conduct business is in the best interest of our company,
our patrons, our employees and our industry.

And to show our appreciation for Malaysian support for making us a market leader;
all of us here at KFC Malaysia wanted to give something back to the community. So,
Projek Penyayang KFC was developed to provide food to 150++ homes every
quarter. Projek Penyayang KFC was founded in 1995 in an effort to enable
thousands of orphans and underprivileged children to enjoy KFC meals. Over 6,500

children are treated to a finger lickin' good food every year. This year marks the
10th Anniversary of Projek Penyayang.

This in turn, was followed by Tabung Penyayang KFC, a charitable fund, whose sole
purpose was to help orphanages in Malaysia. Tabung Penyayang was founded in
1997, to help children and the needy through various CSR programme. Tabung
Penyayang KFC is a unique fund as it represents a percentage of revenue generated
from the sale of KFC's Kids' Fun Meals.

In August 1999, KFC introduced its 'Tabung Penyayang' KFC Collection Box as an
extension to the Tabung Penyayang KFC Programme. Collection boxes are placed at
all KFC restaurants enabling customers to contribute and be apart of this charitable
effort.

Today, 4 of KFC Restaurants are run by speech and hearing-impaired staffs that was
designed to serve physically challenged individuals. They serve to dispel the myth
that a disability impede a person from leading a normal life and gives them a sense
of confidence and self-esteem.

These 4 restaurants are located in Peninsular and East Malaysia. First is at Sentul
Raya, in Kuala Lumpur, second is at Saujana, in Sarawak, the third is at Tanjung Aru,
Sabah and 4th Johor.

Currently, we are still conducting other programmes for Malaysian charities. And we
will continue to extend a corporate helping hand whenever and wherever we can.

FC began with Colonel Harland Sanders. He discovered his penchant for cooking
when he was only 9 years old. Through the years he grew up to become a
personage the world knows as Colonel Sanders, founder of KFC.

He reached celebrity status in 1952, when he decided to franchise his famous

Kentucky Fried Chicken recipe blends of 11 herbs and spices to the rest of America.
By the early 70's, that special recipe reached Malaysia.

Today, KFC Malaysia continues to serve finger lickin' good, succulent pieces of
chicken. The flavourful blends of 11 herbs and spices give KFC's delicious aroma.
With the chicken's natural juices sealed-in, leaving a special mouth watering taste
that cannot be replaced. KFC prides itself as a fast-food restaurant that give
customers great tasting chicken with a selection of home-styled side dishes and
desserts to make a wholesome, complete and satisfying meal.

KFC is the largest fast-food chain in Malaysia and Brunei, serving world famous
Original Recipe fried chicken which contains secret blend of 11 herbs and spices.
Apart from serving finger-licking good food, we continuously aim for high quality
and are committed to ensure food safety by stringent control to maintain our
standards.

Our Products

We cook our products well above the minimum temperature recommended by WHO.
We have developed standard procedure that would minimize risk of cross
contamination between raw and ready-to-eat products.

We provide information on the nutritional values of KFC products to assist our

customers in planning a wholesome and balanced meal. For frying all of our
products, we use non-hydrogenated palm oil that contains insignificant amount of
trans fat and it is 100% cholesterol free.

We have a team of food technologists constantly experimenting with new flavors

and creative concepts to provide more value, choices and healthy options for our
customers. Apart from introducing international products into our market, we have
also developed some popular local flavors designed to enable our customers to
enjoy an exciting dining experience.

Quality control begins from the supply of all the raw materials. We conduct an
annual supplier audit, namely the STAR Audit, which is a YUM proprietary
programme, similar in many ways to the ISO approach. The STAR Audit comprises
two versions; the Food Safety and the Quality Systems Audits. The STAR Audit is
either conducted by a third party international auditing company appointed by YUM
or our very own team of professional food technologists from the KFC Quality
Assurance Department.

Supplier Quality

The results are reported to and reviewed by our regional franchisor for continuous
improvement. Suppliers performances are constantly monitored through regular
submission of quality reports. In addition, our food technologists also conduct
quarterly QA evaluations on our in-house suppliers.

We use top quality raw materials from reputable suppliers such as Nestle, UBF,
Kerry Ingredients, LambWeston, Simplot, McCain and Jomalina, as well as from our
in-house suppliers such as Ayamas, Region Food, KFC Bakery and KFC Commissary.

Our chicken supplier Ayamas is monitored closely by Department of Veterinary

Service and has obtained the VHM (Veterinary Health Mark) Logo. It is also an ISO
9001 certified company. All Ayamas chickens are slaughtered by personnel certified
by Jabatan Agama Islam Selangor to ensure Halal procedures are met.

Restaurant Quality

The main attributes for KFC restaurant excellence are CHAMPS.

C - Cleanliness
H - Hospitality
A - Accuracy
M - Maintenance
P - Product Quality
S - Speed of Service

We have a field service team of QA personnel (also known as CHAMPS Recognition

Specialist) to conduct regular evaluations in every KFC restaurants throughout the
country. The evaluation covers all aspects of CHAMPS including the cleanliness and
sanitation of the premises and equipment, personal hygiene, hospitality/friendliness
in service, accuracy in the serving order, good maintenance, product quality
standards and speed of service.

Above all, we follow strict temperature control and shelf life to ensure the food
served to our customers is fresh and safe.

We have a Mystery Customer Program known as CHAMPSCHECK which evaluates

customers experience in our KFC restaurants. We have appointed a reputable
surveillance company to check against the CHAMPS concept. Every restaurant is
subjected to a visit by a Mystery Customer and the dine-in / take-away experience is
evaluated and scored. KFC sets a minimum standard of 90% as passing score for
this evaluation. Feedbacks taken from this evaluation is used and studied for
continuous improvement in our restaurants.

KFC HACCP Programme

We have also established a Hazard Analysis Critical Control Point (HACCP)

Programme for KFC restaurants. HACCP is a management system for the assurance
of food safety. The process includes identifying, evaluating and controlling hazards
i.e. physical, biological and chemical to ensure food safety. It is applied from
receiving of raw materials at our restaurant until serving to our customers. KFC
KLCC has been audited and certified by a reputable certification body since 2005.
All the established Critical Control Points (CCPs) are now included in our Daily
Operations Checklist which is used by all the KFC restaurants in the country.

Sanitation / Personal Hygiene

Our daily operations manual clearly highlights each step of the sanitation procedure
to ensure strict compliance to the KFC requirement. Each staff has to undergo the
Food Handlers Course conducted internally by KFC which is recognized by the
Ministry of Health.

We have implemented a handwashing procedure to ensure each staff washes

his/her hands at least once every hour and whenever necessary. The procedures
include wetting hands first, then rubbing the hands together, fingers between
fingers, around the wrist and up to the elbow with liquid antibacterial handsoap, for
30 seconds. Then the hands are rinsed with clean water under the hands-free tap,
and dried with single-use paper towels.

No bare hands are allowed to touch any finished products. Instead, we constantly
stress on the importance of using disposable gloves, sanitized scoops or tongs.

All our restaurant teams including managers are immunized against Typhoid upon
employment.

Pest Control

Due to the encouraging conditions in the tropical climate, pest control is indeed a
challenge. However, we relentlessly continue to maintain our standards and have
engaged reputable pest control companies to assist us in this matter.

The trained service teams conduct regular inspections which include night
treatment after operation hours and also provide follow-up checks during operation
hours whenever needed, in every restaurant. There is a detailed checklist to ensure
that no steps are missed. All pesticides are approved by Pesticide Board and have
Material Safety Data Sheet on file for staff reference. Each pest control company will
present periodic trend reports of pest activity to the management for corrective
actions and remedy.

The total cost for all the services nationwide is approximately half a million ringgit
annually.

What Is Halal Food?

Halal food is food that complies with Islamic Law or Shariah. Halal stipulates that
food consumed to be:

Hygienic
Not harmful to health
Free from any forbidden parts of animal origin
Free from anything regarded as filth (najis) under Islamic law
In addition, meat products must be derived from animals that are permissable and
slaughtered according to Islamic Law.

The QSR Brands Guarantee

QSR Brands guarantees that all the products it manufactures and sells in Malaysia
are Halal.

The QSR Brands Shariah Advisory Council stringently oversees the whole chain of its
halal food manufacturing processes to ensure Halal compliance with JAKIM's Halal
Certification requirements.

JAKIM's Halal logo are displayed on all of our product packaging certifying that it has
passed the tests of Halal compliance.

Locally-Manufactured Products

Internal Controls

To ensure that all our products conform to Halal requirements, apart from obtaining
Halal Certificate for its operational premises, we operate stringent internal controls
over raw materials procurement, manufacturing, packaging, storage, transportation
and utensils.

We are extremely careful to prevent cross-contamination with filth (najis) or

dangerous contaminants. We also adhere to industry best practices to maintain the
highest standards of quality and hygiene in food production.

External Certification

The Department of Islamic Development Malaysia (JAKIM) inspects our factory,

restaurants, ingredients and processes before permitting us to use their logo.

The Halal Certification Process - Locally-Manufactured Products

Imported Products

All imported products are certified Halal by the source country local Islamic food and
nutrition certification body recognised by JAKIM. To further verify the Halal status of
our imported products, officials from QSR Brands Shariah Advisory Council, inspect
the facilities of all our suppliers abroad.

Validition Process for Imported Products

Raw Materials

All raw materials supplier are required to submit a statutory declaration to confirm
that they comply with Halal requirements in relation to the manufacturing process,
storage and transportation of product supplied.

For enquires, please email to halal@kfcholdings.com.my

ejarah KFC

Kentucky Fried Chicken ini didirikan oleh Colonel Harland Sanders (lahir pada 9 September 1890)
pada usia enam puluh lima. KFC merupakan salah satu bisnis terbesar global industri pelayanan
makanan dan secara luas dikenal di seluruh dunia sebagai wajah Colonel Sanders.Setiap tahun, lebih
dari satu miliar chicken dinner KFC dilayani menampilkan Colonels finger lickin good special recipe.
Saat ini Kolonel telah menyebarkan industrinya untuk lebih dari delapan puluh negara dan teritori di
seluruh dunia

Kisah Colonel Sanders

Pada umur 6 tahun, ayahnya meninggal dunia. Ibunya sudah tidak bisa bekerja lagi, dan Harland muda
sudah harus menjaga adik laki-lakinya yang baru berumur 3 tahun. Dengan kondisi ini ia harus memasak
untuk keluarganya. Pada umur 7 tahun ia sudah pandai memasak di beberapa tempat memasak. Pada
usia 10 tahun ia mendapatkan pekerjaan pertamanya didekat pertanian dengan gaji 2 dolar sebulan.
Ketika berumur 12 tahun ibunya kembali menikah dan ia meninggal di rumah tempat tinggalnya dekat
Henryville, Ind. Harland berganti-ganti pekerjaan selama beberapa tahun, pertama sebagai tukang parkir
pada usia 15 tahun di New Albany, Ind., dan kemudian sebagai pada usia 16 tahun menjadi tentara yang
dikirim selama 6 bulan di Kuba. Setelah itu ia menjadi petugas pemadam kebakaran, belajar ilmu hukum
melalui korespondensi, praktik dalam pengadilan, asuransi, operator kapal feri, penjual ban, dan operator
bengkel.

Pada usia empat puluh tahun, Colonel Sanders mulai memasak untuk turis di bengkelnya yg terletak di
Corbin, KY. Namun, bukan datang untuk layanan mobil mereka, ratusan orang mulai datang ke stasiun
Kolonel khusus untuk makanan. Jadi ia memperluas baru-dan-bisnis datang dengan bergerak di
seberang jalan ke hotel dan restoran yang kapasitasnya 142 orang. Saat memasak di sini, Colonel
Sanders menyempurnakan rahasia sebelas campuran bumbu dan rempah-rempah untuk resep khusus
yang masih digunakan sekarang.Dengan teknik memasak khusus, Sanders station menjadi terkenal dan
ia diakui untuk masakan yang luar biasa oleh Gubernur pada waktu itu, Ruby Laffoon pada tahun 1935
ketika ia membuat Kentucky Kolonel; maka nama Colonel Sanders. Pada tahun 1939, Colonel Sanders
'restoran memenangkan teratas di Duncan Hines "Adventures in Good Eating."

Setelah start-up luar biasa pada tahun 1952, Kolonel meyakinkan dirinya selama sisa hidupnya kepada
usaha waralaba ayam. Untuk menyebarkan resepnya yang terkenal, ia membentang negara di mobilnya
dari usaha kecil di Kentucky untuk memasak dengan ayam untuk pemilik restoran dan karyawannya. Jika
mencintai rakyatnya seperti pelanggan yang lain itu, Kolonel membuat kesepakatan dengan
pembentukan, mengatakan bahwa mereka akan membayar satu sen untuk setiap ayam mereka dijual di
restoran mereka.

Begitu banyak restoran setuju bahwa dengan tahun 1964, Kolonel telah lebih dari enam ratus outlet
waralaba di Amerika Serikat dan Kanada untuk ayam. Juga pada tahun 1964, Colonel Sanders
memutuskan untuk menjual bunga di Amerika Serikat perusahaan untuk perubahan kecil (hanya US $ 2
juta) untuk faksi kecil investor, seperti John Y. Brown Jr, Gubernur Kentucky dari tahun 1980 sampai
1984.

Namun, Colonel Sanders terus menjadi juru bicara publik KFC dan pada tahun 1976, ia diangkat
menjadi kedua di dunia selebriti paling diidentifikasi oleh survei independen.Dengan kelompok baru ini
investor melaksanakan Corporation, KFC diperluas dan matang dengan cepat. Corporation terdaftar
pada New York Stock Exchange pada 16 Januari 1969, hanya tiga tahun setelah itu pergi publik pada 17
Maret 1966. Kemudian, setelah perusahaan KFC diakuisisi oleh Heublein Inc pada 8 Juli 1971 untuk $
285 million, perusahaan berkembang menjadi memiliki 3.500 waralaba dan restoran di seluruh
dunia.Selanjutnya, Heublein Inc. yang berikutnya diakuisisi oleh RJ Reynolds Industries, Inc (sekarang
RJR Nabisco, Inc) pada tahun 1982, membuat Kentucky Fried Chicken sebuah anak perusahaan dari
Reynolds. Setelah itu, pada bulan Oktober tahun 1986, PepsiCo, Inc melakukan pembelian sebesar $
840 juta dari RJR Nabisco, IncNamun, pada Januari 1997, PepsiCo, Inc mengungkapkan bahwa itu akan
membuat KFC dan kecil lainnya restoran cepat - Taco Bell dan Pizza Hut - menjadi perusahaan

restoran independen yang dikenal sebagai Tricon Global Restaurants, Inc Perusahaan ini juga
menyatakan bahwa hal itu akan mengubah nama korporasi Yum! Brands, Inc dalam bulan Mei 2002.
Perusahaan ini, yang sekarang ini memiliki A & W All-American Food Restoran, KFC, Long John Silvers,
Pizza Hut dan Taco Bell restoran, adalah restoran utama dunia perusahaan dalam hal sistem unit,
memiliki menyesakkan 32.500 unit di lebih dari seratus negara dan wilayah.Sayangnya, setelah
melakukan perjalanan 250 ribu mil setiap tahun mengunjungi restoran di seluruh dunia, Colonel Sanders
meninggal karena leukemia pada 16 Desember 1980 pada usia sembilan puluh tahun.Yang cukup
menarik, perusahaan global yg sangat besar ini, semua dimulai dengan hanya pria berumur enam puluh
lima tahun dan seekor ayam.

The Secret Recipe

Selama bertahun-tahun, Kolonel Harland Sanders membawa formula rahasia untuk Kentucky Fried
Chicken di kepalanya dan campuran rempah-rempah di mobilnya. Hari ini, resep terkunci jauh di tempat
yang aman di Louisville, Kentucky. Hanya segelintir orang yang tahu, dan masing-masing berkewajiban
untuk kerahasiaan ketat oleh kontrak.Kolonel mengembangkan rumus kembali di tahun 1930-an ketika ia
mengoperasikan Pengadilan Sanders & Cafe restoran dan motel di Corbin, Kentucky. Sana, perpaduan
dari 11 bumbu dan rempah-rempah yang pertama kali dikembangkan pelanggan setia."Pada masa itu,
aku mencampur dengan tangan rempah-rempah seperti pencampuran semen pada lantai beton yg
dibersihkan khusus di beranda belakang di Corbin," kenang Kolonel. "Aku menggunakan sendok untuk
membuat terowongan dalam tepung dan kemudian dicampur dengan hati-hati dalam bumbu dan rempahrempah."
Evolusi logo KFC
Pada April 2007, KFC meluncurkan logo mereka saat ini di mana Kolonel melepas jas putih untuk juru
masak merah celemek. Logo baru termasuk warna lebih berani dan lebih baik didefinisikan wajah
almarhum pendiri Kentucky Fried Chicken, yang akan menjaga dasi kupu-kupu hitam klasik, kacamata

dan jenggot. Logo berubah hanya untuk keempat kalinya dalam 50 tahun, dan untuk pertama kalinya
dalam hampir satu dekade. Kolonel yang tersenyum adalah fitur terhadap latar belakang merah yang
cocok dengan celemek merahnya, dengan nama merek KFC di huruf tebal hitam di bawah
dagu.Perusahaan juga mulai menggunakan sebutan aslinya Kentucky Fried Chicken lagi untuk kemasan,
signage, dan iklan di Amerika Serikat sebagai bagian dari program branding-ulang perusahaan; restoran
yang lebih baru dan direnovasi akan memiliki logo baru dan nama sementara toko-toko yang lebih tua
akan terus menggunakan signage tahun 1991. Selain itu, perusahaan terus menggunakan singkatan KFC
dengan bebas dalam iklan. Perusahaan internasional masih dikenal sebagai KFC.Pada tahun 2006, KFC
mengklaim telah membuat logo pertama yang terlihat dari luar angkasa, meskipun Readymix telah
memiliki satu sejak tahun 1965. KFC mengatakan "Itu menandai debut resmi besar-besaran ulang
gambar global kampanye yang akan kontemporasi 14.000+ restoran KFC di lebih dari 80 negara selama
beberapa tahun mendatang." Logo ini dibangun dari 65.000 kotak berukuran satu kaki persegi, dan butuh
enam hari di lokasi untuk membangun pada awal November. Logo diukur memecahkan rekor 87.500 kaki
persegi (8,129.0 m), dan ditempatkan di Gurun Mojave di dekat Rachel, Nevada.