HACCP Certification in Malaysia, Obtaining a HACCP (Hazard Analyse and Critical Control Point) Certification in Malaysia is a structured procedure designed to ensure food safety throughout every step of the supply chain. It aligns with Malaysian standards MS 1480, 2019, which outlines the requirements for implementing the HACCP system. Here’s a step-by-step guide to the certification process

Step 1: Understand HACCP Requirements

Begin by becoming familiar with MS 1480:2019, the MS 1480:2019 standard, and the 7 principles of HACCP: Perform a risk analysis.
Find the critical Control Points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures.

Understanding these principles is vital in the development of an efficient HACCP strategy.

Step 2: Form a HACCP Team

Form a multidisciplinary team with experience in all aspects of your operations, including production, quality assurance, and food security. The team will be accountable for establishing, implementing, and maintaining your HACCP system.

Step 3: Conduct a Hazard Analysis

Find out the possible chemical, physical, and biological hazards present in each step of the production process. This analysis will allow you to determine the best way to control your process to ensure food safety.

Step 4: Determine Critical Control Points (CCPs)

For each identified hazard, determine the specific areas of the process at which control is required to avoid or eliminate the danger or reduce it to an acceptable level.

Step 5: Establish Critical Limits

Determine the maximum and minimum values (e.g., temperature, time, and pH) each CCP serves to ensure the risk is managed.

Step 6: Establish Monitoring Procedures

Establish procedures for monitoring every CCP to ensure that it remains within the critical limits set by the manufacturer. This could include measurements, observations, or any other tests.

Step 7: Establish Corrective Actions

Set out the steps to take in the event of a monitoring signal that indicates any deviation from the critical limits. This will ensure that any possible risks are dealt with quickly.

Step 8: Establish Verification Procedures

Conduct activities, like tests and audits, to verify that the HACCP system is operating efficiently. The verification process ensures the system’s continual effectiveness.

Step 9: Establish Record-Keeping and Documentation

Keep detailed documents of every procedure and monitoring, corrective actions, and verification processes. Documentation is vital to prove compliance with audits.

Step 10: Conduct Internal Audits and Management Reviews

Review the HACCP system regularly by conducting internal audits and management evaluations to ensure its effectiveness and to pinpoint areas of improvement.

Step 11: Apply for Certification

After the HACCP system is in place, Apply for certification through a recognized organization, like SIRIM QAS International, SGS Malaysia, and the Bureau Veritas Malaysia. The process of certification typically consists of
1. Stage 2 Audit Review of the documentation and readiness evaluation.
Stage 2 Audit Audit on site for the HACCP method’s use.
Certification Decision: Based on the findings of an audit, the certification authority will decide whether or not to issue the certification.

Certificates are typically valid for 3 years and are subject to regular surveillance audits to ensure that they are in constant conformity.

Step 12: Maintain and Improve the HACCP System

Continuously review and improve Continuously monitor and improve the HACCP system to keep pace with modifications in regulations, processes, or products. Regular audits, training, and reviews are crucial to maintaining certification and guaranteeing the safety of food products.

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