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Hazard Analysis and Critical Control Point Certification
What is HACCP
Certification?
HACCP (Hazard Analysis and Critical Control Point) is a management system that addresses food safety issues through the analysis and control of biological, chemical, physical hazards and more.
HACCP is a system for food safety that sets out the hygiene standards required for the development of healthy food products, satisfies these requirements, points out the factors that can place the customer's health at risk, and is focused on the removal of those reasons. As a globally applicable method valid for the management of diseases caused by different foods.
The other certifications are globally acknowledged food safety systems namely
- GMP
- MeSTI
- ISO 22000
- HALAL
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MS 1480:2019 Food Safety as per the HACCP System
In Malaysia, the Department of Standards released the Malaysian Standard MS 1480 to define health and safety criteria for foods under the Hazard Analysis and Critical Control Point (HACCP) framework to guarantee food safety and hygiene during planning, processing, producing, packing, storage, transportation, delivery, treating or offering for sale or procurement in any food industry business. The standards of HACCP define food safety framework specifications where a food industry company needs to show its capacity to track food safety risks to guarantee that food is healthy when it is consumed by customers. On 3 January 2019, the second version of MS 1480:2019 Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System was released. It cancels this norm and replaces MS 1480:2007.
Benefits of HACCP Certification
in Malaysia
The qualifications and attributes obtained by the enterprise with the successful HACCP are as follows:
1. Increases client trust
2. Ensures that the customers are confident that the items they buy as food are safe and stable
3. Act according to the concept of preventive approach and avoids damage, restructure, and product recalls
4. Increases the quality of the product by monitoring critical points that can endanger customer health
5. Discloses your contribution to producing/selling stable and reliable food
6. Helps to increase consumer/customer confidence and as well as distributors and government organizations
7. Reinforces the brand/company image
8. Supports you when subjected to government regulators / other supervisors' audit
9. Increases the current business/aspirations of new clients
10. Offers the introduction of an efficient system of automated control
11. Provides necessary compliance concerning customer demands
12. Guarantees the implementation of regulatory requirements
How does the process work?
Food hygiene is offered as a result of the implementation by food companies of pre-requisite policies and procedures focused on HACCP principles.
Prerequisite services offer the organization the ability to adopt HACCP successfully and therefore should be introduced before developing HACCP practices.
Key programs and measures of Pre-Requirement:
- Development of buildings and environmental conditions
- Device and equipment specifications for facilities
- Requirements of raw material
- Requirements of raw material
- Treatment and sanitation
- Controls over raw materials
- Secure food handling (including packaging and transport)
- Cold storage protection
- Hygiene for staff and training
- Health status of workers
- Food waste sorting
- Systems to control pests
- Garbage and management of drainage
- Standard of water
- Procedures for surveillance and recall
- Procedures for pest control
- Regulation of operations
Do give us a call
Please feel free to ask us about Halal certification, our staff will be happy to help you with more information you need, we look forward to working with your company and getting HACCP certification to help you expand your market.
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