Food Safety Management System

Training and Consultations

1. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

Introduction

Recognition of Hazard Analysis and Critical Control Points (HACCP) was created to give official recognition to the industry’s practice elements of HACCP as well as meet the requirements of food safety and consumer requirements. From 19 April 2001, the HACCP Certification Scheme has been officially launched and the objective of the Scheme is to provide official recognition to food premises that successfully adopt and maintain the HACCP system for their food products.

Scope

The application for this certificate is open to all types of food premises operators involved in food manufacturing. Applicants must implement and apply all elements of the HACCP and Pre-requisite Program (PRP) contained in Malaysian Standard 1480: 2007 and Malaysian Standard MS 1514: 2009. Certification processes involve audits of adequacy, compliance and monitoring by the auditor appointed by the Food and Safety Quality Division (BKKM).

Objective

To ensure that the food produced is safe.
To meet the requirements of EU countries and the United States for the export of fish products and fish products.
To provide a food safety system in the country, as this HACCP System will become a food exporting worldwide requirement.

Benefits

Obtain priorities in the Health Certificate application for export purposes by shortening the issuing period of certificates to three (3) days compared to 21 days for industries that have not been certified by the HACCP MOH.
The HACCP MOH logo can be used on products that have been accredited.
One of the requirements in obtaining No.EU for export purpose to the EU.
Made easy to get export certificates such as the Free Sales Certificate, GMO Certificate, Heat Process Meat Certificate and others.
Strengthen and support other quality assurance systems such as ISO and HALAL.
Able to compete with other countries in the global food market.

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2. GMP (GOOD MANUFACTURING PRACTICE)

INTRODUCTION

Good Manufacturing Practice (GMP) recognition was established to give official recognition to industries that have achieved GMP elements and meet the requirements of food safety and consumer needs. The GMP Certification Code was launched to give official recognition to successful food premises and to maintain the system GMP in food premises.

SCOPE

The application for this certificate is open to all types of food premises operators involved in food manufacturing. Applicants must implement and practice all GMP elements embodied in Malaysian Standard 1514: 2009 Certification process involves the adequacy, compliance and monitoring audits appointed by the Food and Safety Quality Division (BKKM).

OBJECTIVES

The objective of the GMP Certification Scheme is to provide official recognition to food premises that have successfully implemented and practiced all GMP certification scheme criteria.

BENEFITS

Simplified in obtaining export certificates such as the Free Sales Certificate, GMO Certificate, and others.
Strengthen and support other quality assurance systems such as ISO. HACCP and HALAL.
Able to compete with other countries in the global food market.
Facilitates industry to gain recognition in dealing with financial agencies in incentive or financial assistance.
The GMP KKM logo can be used on products that have been accredited.
Ensuring food industry complies with standards at both domestic and overseas.

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3. MESTI (MAKANAN BERSIH TANGGUNGJAWAB INDUSTRI)

Food Hygiene Regulations 2009 requires every proprietor and occupier of food manufacturing premises to prepare and hold a Food Security Assurance Program (CMP). PJKM (Manual Program Jaminan Keselamatan Makanan) is a well-documented practice system that guarantees certain types of food will not harm consumers when consumed. Among the PJKMs introduced to the premises involved in food manufacturing are Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP), ISO 22000 and so on.

However, existing PJKM is difficult to obtain by food manufacturing premises, especially Small and Medium Enterprises (SMEs). In this regard, the Ministry of Health Malaysia (MoH) has introduced a simple scheme to achieve and meet the minimum requirements set out in the PPKM 2009, MeSTI Secure Food Certification Scheme (MeSTI). MeSTI Certification Scheme is a rebranded scheme to replace the 1Malaysia Food Security Scheme (SK1M). Through MeSTI certification, food manufacturing premises will be guided in developing and implementing Food Safety Assurance Program before recognition is granted.

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4. BeSS (BERSIH, SELAMAT DAN SIHAT)

Introduction

“Clean, Safe and Healthy” or BeSS recognition is a recognition given to food entrepreneurs to promote food premises entrepreneurs providing safe and healthy food to customers.

It is an enhancement program for the existing monitoring program implemented by the Ministry of Health Malaysia (MOH).

In general, there are four (4) main criteria that must be complied with by the food premise entrepreneur before getting recognition ie:

Employers of food premises that maintain a clean premise;
Food premises entrepreneurs who provide safe food;
Food premises entrepreneurs who provide healthy food; and
The entrepreneur of food premises that supplies food in the right size of dishes according to individual needs.

This recognition involves two components namely food safety and quality as well as nutritional components. In order to obtain this recognition, food entrepreneurs must comply with the conditions set out for these two components. The entrepreneur of the food premises can still sell the food according to the original recipe as it is, if the food sold has met the set criteria.

Objective

These guidelines are provided to assist food entrepreneurs fulfill four (4) main criteria as mentioned above and thus enable the recognition of BeSS.

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