|The Malaysian Certification Scheme for Hazard Analysis
and Critical Control Point system (MCS HACCP) describes
procedures, which apply to food premises in gaining
HACCP certification. The scheme is administered by the
Ministry of Health (MOH), which requires the food
premises to set up and implement a HACCP system that
meets the MCS HACCP criteria, followed by the
application and granting of the certification. The
certification process includes adequacy, compliance and
any follow-up audits by appointed certified auditors.
The MOH will verify the maintenance of the certified
HACCP system through surveillance audit.
The certification is granted for specific food product
and is not a blanket certification for all types of food
product from a food premise. The scheme is implemented
through collaboration between the government, pool of
independent auditors and the food premises.
For the purpose of this scheme, the following
definitions shall apply: -
- Adequacy audit
A desk-top/document audit to examine the contents of the
HACCP Manual and supportive documents submitted and to
verify that all elements of the MCS HACCP has been
An independent, systematic examination of objective
evidence, performed by trained personnel, to determine
whether the activities of the HACCP system and the
related results comply with planned arrangements and
whether these arrangements are implemented effectively
and are suitable to achieve food safety objectives.
A person technically competent in the HACCP system and
audit, and in a particular food processing technology or
field, formally appointed by MOH.
A list that contains points/elements, that may be
considered during assessment. It is used as aide-memoire
to promote uniformity in assessment.
Procedure by which MOH as the officially recognized body
provides written assurance that the food safety control
and management systems conform to MCS HACCP
Compliance means the HACCP plan and pre-requisites and
their implementation meet MCS HACCP requirements.
- Compliance audit
An activity to obtain evidence that the seven HACCP
principles have been effectively applied and the HACCP
plan and pre-requisites correctly implemented and that
the system can be maintained. It includes adequacy,
on-site and follow-up audits. Compliance audit is
conducted by means of an independent, impartial and
objective audit to ascertain full compliance with MCS
HACCP criteria and requirements.
Conformance means activities are carried out according
to the established procedures as laid out in the HACCP
Plan and the PRP-documents.
- Corrective action request (CAR)
Non-conformances documented by the auditor, which must
be satisfactorily addressed or corrected by the auditee.
All CARs must be closed before a recommendation for the
HACCP Certification can be made.
- Categories of non-conformance
- Minor - A deviation of the HACCP-based system relative
to HACCP procedures and facility sanitation or others
which are not likely to reduce materially the facility's
ability to meet acceptable sanitation requirements or
ensure food safety.
- Major - A significant deviation from planned
requirements (MS 1480 : 1999 Malaysian Standard on Food
Safety According to HACCP), such that maintenance of
safety is inhibited. Major non-conformance represents an
unacceptable safety risks without constituting an
overall system failure in the area concerned.
- Serious - A severe deviation from planned requirements
(MS 1480 : 1999 Malaysian Standard on Food Safety
According to HACCP), such that maintenance of safety is
impacted. Serious non-conformance represents a very
significant omission or failure in the food safety
system, one that has a direct and adverse effect on the
safety of the product.
- Observation - A recommendation given to affect an
- Follow-up audit
The follow-up activity to obtain evidence that the
non-conformances given as CAR are being satisfactorily
corrected and implemented and that the HACCP system has
been maintained. The follow-up audit can be on-site or
- Food premises
Any building or factory used for or in connection with
the preparation, preservation, packaging, storage,
conveyance, distribution or sale of any food, or
re-labeling, re-processing, re-packing or
re-conditioning of any food.
- HACCP Plan
A document describing the activities developed in
accordance with the principles of HACCP to ensure
control of hazards, which are significant for food
safety in the product under consideration and its
- Implementation of the HACCP Plan
The ongoing execution and maintenance of the HACCP plan.
- On site-audit
An audit that is conducted at the auditee's premises.
- Non-conformance (NC)
Non-conformance means activities carried out are not in
accordance to the established procedures.
- Pre-requisite programmes (PRP)
PRP shall mean the universal steps or procedures that
control the operational conditions within a food
establishment allowing for environmental conditions that
are favourable to the production of safe food, as
describe in the Malaysian Standard 1480 : 1999.
- Surveillance audit
On-site audit of HACCP certified food premises by
surveillance auditor(s) to verify the effective and
continuous maintenance of HACCP system.
- Surveillance auditor
Appointed auditor under the MOH who conducts the
The benefits of a certified HACCP system are as follows:
- to facilitate and expedite the issuance of Health
Certificate which is not dependent on end product
- to reduce the frequency of regulatory inspection on food
premises and sampling.
- to enhance safety of food produced by food premises.
- to fulfill global requirements on food safety including
the application for Approval Number for the exporting of
fish and fishery products to European Union.
- to promote the acceptance, both in Malaysia and
overseas, of food produced from food premises with
certified HACCP system.
- to improve marketability of the certified product.