HACCP Certification in Malaysia, HACCP (Hazard Analysis and Critical Control Points) is a internationally recognized food safety system that assists in identifying, controlling and eliminate food safety risks throughout the manufacturing process. in Malaysia, HACCP certification is crucial for food producers processors, exporters and processors and food service providers who want to make sure that they comply with local regulations as well as international standards.

This is a step-by-step procedure for getting HACCP accreditation in Malaysia and other countries, with the regulatory requirements as well as practical tips:

1. Understand HACCP Requirements

Before you begin the process of certification Before you begin the certification process, be familiar with Malaysian Standard MS 1480:2019 that governs HACCP use in Malaysia. The standard is in line with Codex Alimentarius guidelines and overseen by the Ministry of Health Malaysia (MOH) and the Department of Standards Malaysia.

2. Identify the Scope of Certification

The extent to which you want to include in your HACCP plan depends on your business processes. This could include:

The type of food product(s) or related services
Production processes are involved
Certain facilities or areas are to be certified

A clear and defined scope will ensure that the HACCP plan is adapted and efficient for your company.

3. Establish a HACCP Team

Create an inter-functional HACCP team of people who are experts in:

Production
Quality Control
Food security
Maintenance or engineering (if relevant)

At least one team member must complete formal HACCP-related training accredited by a recognized Malaysian institution.

4. Conduct a Hazard Analysis and Identify Critical Control Points (CCPs)

This is a part of the seven fundamentals that comprise HACCP:

Perform a risk analysis
Determine the Critical Control Points (CCPs)
Set a crucial limit for each CCP
Establish CCP monitoring procedures
Define the corrective actions to take.
Establish verification procedures
Maintain records and documentation

This is a step to ensure that the food safety risks of all kinds–biological, physical, chemical, and biological– are monitored.

5. Document the HACCP Plan

Make a full HACCP plan that includes:

Product descriptions as well as process flow diagrams
Control measures and assessments of hazards
Monitoring, corrective action, and the procedures for verification
Document control and records system

The proper documentation is essential in certification audits as well as regulatory review.

6. Implement Good Manufacturing Practices (GMP)

Before being certified, companies must follow Good Manufacturing Practices (GMP), which is usually a prerequisite to HACCP. This includes:

Cleanliness of the premises and equipment
Pest control
Hygiene for employees
Sanitation processes

GMP ensures that your workplace is clean and helps control food safety.

7. Conduct Internal Audits and Pre-Assessment

Do an Internal HACCP audit that includes:

Identify any gaps or deviations
Verify the effectiveness of the HACCP System. Ensure that it is effective.
Staff should be prepared for audits from third parties.

This internal inspection helps to confirm that the equipment is in good condition before the introduction of the certification body.

8. Choose an Accredited Certification Body in Malaysia

Select a reputable certification body that the Department of Standards Malaysia accredits. Some of the most popular options are:

SIRIM QAS International
Moody International Certification
SGS Malaysia
Bureau Veritas

Make sure that the certification agency has experience in your sector.

9. Undergo HACCP Certification Audit

The process of certification comprises:

Phase 1 Audit Document review and the initial review of compliance
Stage 2 Audit – Audit on-site to confirm the implementation and effectiveness

All problems must be solved before granting certification.

10. Receive HACCP Certification

If your audit is successful, you’ll be awarded:

An HACCP Certificate (valid for three years)
The right to use the certification body’s mark
Audits of surveillance (usually every year) are conducted to ensure that the company is in constant conformity.

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