How to get HACCP Certification In Malaysia

HACCP Consultant

How to get HACCP Certification In Malaysia

ISO Consultant

INTRODUCTION

What is HACCP?
HACCP stands for Hazard Analysis Critical Control Point.

This HACCP system is a formal recognition for food premises and related food supply chain premises such as fertilizer, feed, slaughtering house and so on. It ensures the entire development, systems implementing, and processes – have met the HACCP system requirement with the establishing procedures adn required records. There is no one-size-fits-all system for all different products, it is clear that the HACCP system makes food safety manageable based on compliance facility design and good manufacturing practice. Thus, help to find and control food safety hazards within the production; preventing biological, chemical, physical common hazards that leads to food pollution or adverse health issue. Any company involved in manufacturing, food processing and handling can implementing HACCP to elevate food safety. safe food stay you healthy.

Is HACCP a Must?

Certified Products are accepted, internationally. Owning certification shows your coverage on all food safety risks – which gain trust and reputation. Most developed countries made it a legal requirement Or encouraged for food businesses. Companies seek certification actively now because the market understands the importance of food risk management.

Without it, there is no persuasion or sales pitch to a buyer’s purchasing decision.
Here’s a guide on the HACCP system and How to get it.
This blog gathers the HACCP benefits, requirements, steps to application, and etc.
Our goal: To share clarity and ease with the readers.
*It is best to discuss with a certified professional for more in-depth information.

8 Listed Benefits for HACCP Certification
   1. Minimization of spoiled products and/or rejects;
   2. Cost efficiency with Consistent results.
   3. Ease of quality control;
   4. Brand power – Increase Consumer preference;
   5. Meet requirements for international trade;
   6. Expansion into new market/audience;
   7. Marketability of the certified product;
   8. Gain international level of recognition by the use of HACCP logo.

Sourced from: GUIDELINES FOR HACCP CERTIFICATION (pg.4)

How to get HACCP certification (in Malaysia)?

Requirements:

  • Food premises must be licensed.
  • Company is registered – Registrar of Companies. (ROC)
  • *Prerequisite programmes must be taken and documented.
  • *HACCP Manual must cover minimum content as per regulators – company management with executive responsibility will sign and date as such.
  • The HACCP system must be developed based on the Malaysian Standard MS 1480:2007 (1st revision) and any requirements listed by the importing countries.
  • The HACCP system must have a minimum of three (3) months implementation before the application.
  • Steps to get ready:

    Set up the HACCP team

    Step 1. Gather the resources, Knowledge is the key here – who is in the process, who has the practical knowledge on machinery and operations, who is clear with the entire process flow. *In-house and off-site persons with expertise are all accepted to develop the HACCP plan.

    Step 2. Set out The Product and Its Method of Distribution helps finding hazards that may exist in either ingredients or packaging particulars. Instruct each food item that your premises produce – with How the process happens/How the products are prepared.
    I.E: Common name, shelf life, how to store/prepare/consume, and etc.

    Step 3.Complete the List of Ingredients and Raw Materials
    Develop a simple written list of raw materials and ingredients. Best to categorize them under 2 – Main Ingredients and Other Ingredients.

    I:E: Main: Wheat Flour, Vegetable oil. Other: MSG, Salt, Garlic, and etc.

    Step 4.Complete A process Flow Diagram From the start till the end, draft all steps taken to Prepare a single product. To be efficient, you will want to inspect through the entire operation directly and simplify the Diagram.

    This ensures the diagram guides the auditors through each process clearly.

    Just remember, the purpose of Step 4 is to evaluate possible hazards in each process, the premise official will need to sign and date the form for the record.

    E.g: Raw materials shipment > Storage > Process > End product > Packaging > Delivery

    Meet the Regulatory Requirements for Sanitation Standard Operating Procedures
    It’s important to demonstrate your commitment and resources to deliver your HACCP plan.
    Maintaining reliable sanitation proves your excellent foundation as a production line.
    Sanitation Standard Operating Procedures (SSOPs) is a pre-HACCP required to carry-out in all premises.

    E.g: Equipment maintenance schedule, imperfection recall (if necessary), and so on.

Principles of HACCP Application:

The Seven (7) principles of HACCP:

  1. Conduct Hazard Analysis
    HACCP team determines hazard analysis > Identifies responding actions.
    List all potential hazards with step of control measures.
    Hazard identification then Hazard Evaluation
    Determine Critical Control Points. (CCPs)
    CCPs will be carefully developed and recorded.
    Define essential control that will apply to reduce or remove food safety hazard to an acceptable range.
    Potential hazards that will likely cause illness/injury must be discussed while determining CCPs.
  2. E.g: Product Chilling, Chemical residue test, and etc.

  3. Establish Critical Limits (CL) for each CCP
    Set Maximum/Minimum Critical Limit value that is measurable. Identify available actions to reduce/prevent the hazards level. Factors commonly refers to:-
  4. E.g: pH, humidity, Temperature, and etc.

  5. Establish Monitoring system for each CCP
    Monitoring procedures will describe How and When the measurement will be taken. Who is responsible for the measurement. How frequent it is taken during production.
  6. Compatibility:
    Communication is the key before everything. Discussion and connection matters. Both parties are to communicate and share the information transparently. Of course every consultant knows what needs to be done, you just need someone who speaks your mind, able to listen carefully and help to execute the instruction wholeheartedly. The ability to communicate is the trait you ponder and rate. No spinning and beating around the bush.
  7. Establish Corrective Actions:
    Corrective Actions enter during failure of procedures and preventive measures. HACCP team will identify issues and prevent hazardous products entering the food supply line. Perform steps to correct the process and ensure potential problems are eliminated.
  8. Establish Verification Procedures
    Verify activities that validate the HACCP plan. What is needed: Scientific studies, onsite observations, measurements, and evaluations. Prove that the system is implemented actively and effectively.

    Example for activities: Auditing of CCPs, product testing, equipment calibration, records review and etc.

  9. Establish Documentation and Record Keeping
    Key component to prove the food was prepared safely. Records must involve information about the HACCP plan; HACCP team, Product (Ingredients) description, Flow digrams, Hazard analysis

Written Records of applied principles that are mentioned above.

Conclusion:

While studying HACCP practice and systematic approach, keep in mind that there are always blindspots we are unlikely to observe and acknowledge. It can be heavy to absorb and study through many/limited sources.

Plus, experts have the secret sauce and format to guide through the complications, so there goes a reason why.

To future-proof your business, join these HACCP Training Courses here or
Check out our website HACCP training calendar.
There is so much going on awaiting your presence and to dig ‘em out.
See you there!
HACCP consultant Malaysia

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