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HACCP Consultancy Malaysia
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 addressed.
  • Audit
    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.
  • Auditor
    A person technically competent in the HACCP system and audit, and in a particular food processing technology or field, formally appointed by MOH.
  • Checklist
    A list that contains points/elements, that may be considered during assessment. It is used as aide-memoire to promote uniformity in assessment.
  • Certification
    Procedure by which MOH as the officially recognized body provides written assurance that the food safety control and management systems conform to MCS HACCP requirements.
  • Compliance
    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
    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 improvement.
  • 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 document audit.
  • 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 intended use.
  • 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 surveillance audit.


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 testing.
  • 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.




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