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HACCP Certification in Malaysia: Does It Right For Your Food Business?
HACCP is the most recognised certification and best practice for food manufacturers, food suppliers, food storage operations and restaurants in Malaysia. In fact, the local authority strongly recommends that all food businesses voluntarily implement the HACCP system into their day-to-day operations, even if not required.
Why? Because HACCP is a proactive approach to help your business prevent potential threats, protect your business reputation and reduce your liability risks. You know how negative news can spread like wildfire on social media. Even one prohibited ingredient or a sick customer can spell complaints or product recalls, lawsuits, and financial ruin for your company. Who wants that?
Implementing the HACCP system in your business will act as an insurance policy that mitigates the potential risks. Let’s read on to learn more about HACCP and why it is important to your food business.
What is HACCP?
HACCP is a systematic approach to food safety management. It’s a process that helps you identify your food safety risks and determine which controls are needed to minimise those risks.
Food safety is all about controlling the risk of contamination. Contamination could be from contaminated equipment, inadequate processes, or improper storage.
The Development of HACCP Certification in Malaysia
The HACCP system was introduced to Malaysia in 1998. The HACCP standard in Malaysia is more or less the same as that of Singapore and the EU, with only one exception. There are three different categories of food businesses in Malaysia – Low Risk, Medium Risk and High-Risk Food Businesses.
The latest version of this Malaysian Standard came out on 1 January 2012. The Malaysian HACCP Certification is now under the purview of the Department of Standards Malaysia (DSM) which has become a member of the National Committee on Food Safety (NCFS). The HACCP Certification also meets the ISO 22000 requirements.
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Why Is HACCP Certification So Important To Your Food Business?
The inclusion of HACCP in your food safety plan has many benefits. These include:
- Identify Potential Risks
You can identify the risks associated with your food and tailor your food safety plan accordingly. It ensures that your food products are safe to eat.
- Ensure Effective Management
You can ensure the efficient and effective flow of your production processes. More importantly, it helps you find, correct, and prevent hazards throughout the food production process.
- Improve Food Safety
You will ensure proper food handling and preparation, which could prevent cross-contamination. One of the most common examples is the transfer of bacteria between raw and cooked foods.
- Control Financial Risks
With an effective HACCP plan, you can avoid fines and penalties associated with food safety issues. The financial risks can destroy a business.
- Reduce Customers Complaints
Proper implementation of a HACCP plan helps to reduce the probability of getting defective products. As a result, it will reduce customer complaints or product recalls.
- Increase Sales
You will gain trust and get more business from customers if you consistently produce or serve foods that are safe to eat. In a nutshell, higher customer confidence will drive your sales revenue.
- Increase Profitability
Having a HACCP certification means that you’re delivering your commitment to your customers. Therefore, you have a higher chance of increasing your food product prices.
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7 Key Principles of The HACCP System
HACCP is a systematic approach to food safety management. It identifies factors in the risks associated with the production and handling of food. This includes identifying the hazards and establishing a plan to minimise them. A HACCP system is implemented based on the following seven principles:
Principle 1: Conduct a Hazard Analysis
It helps you identify the potential risks that may occur in the production, processing, manufacturing, distribution and preparing of foods. It assesses the occurrence likelihood of hazards and the severity of their effects on health.
Principle 2: Determine Critical Control Points (CCPs)
This is when you try to avoid problems before they happen. It helps you identify the steps in food processing that are needed to ensure food safety. For instance, it could be careful equipment maintenance, forecasting, or good storage and handling practices.
Principle 3: Establish Critical Limits for CCPs
Each critical control point must have measurable limits that define boundaries to ensure food safety. The critical control limit is usually a measure such as time, temperature, pH, weight water activity (Aw), and other measures that are needed to follow the regulatory standards.
Principle 4: Establish Preventive Monitoring Procedures
You need to track the critical points and ensure that your processes are running safely. You also have to record the information so that you could take corrective action as needed.
Principle 5: Take Corrective Actions
This is when you’re supposed to take action when the information provided by preventive monitoring indicates a problem. Corrective actions stop food safety breaches and prevent unsafe foods enter markets.
Principle 6: Establish Verification Procedures
The verification process validates the HACCP plan to determine whether the plan is effective. Also, the process will ensure your company implements the corrective actions following the HACCP plan.
Principle 7: Establish Record-keeping Procedures
You need accurate and efficient record keeping and documentation to set an effective HACCP system. The records include the HACCP plan itself and any monitoring of CCP, critical limits and corrective actions.
How to Obtain HACCP Certification in Malaysia
To help you obtain the HACCP certification easier, Aizenz simplifies the process into six easy steps:
Step 1: Create an account in Aizenz’s platform and set up your digital HACCP documents.
Step 2: Schedule a meeting with our consultants to guide and train your team to get HACCP certification in Malaysia.
Step 3: Make your company ready for certification by implementing and practicing the HACCP standard.
Step 4: Conduct internal ISO audits to check the readiness of the system.
Step 5: Conduct an external ISO audit to verify the effectiveness of the system and take corrective actions if needed.
Step 6: Get HACCP certification after being approved by the Certification Body.
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Should You Go For HACCP Certification in Malaysia?
If you want to protect your business from potential threats, getting HACCP certification is a good idea. It could help you prevent food-borne illness and financial risks by implementing good food safety practices, as well as by consistently monitoring your processes to make sure everything is running safely.
Here’s how Aizenz can help if you’re looking to get a HACCP certification in Malaysia:
- We have a digital platform to help you keep all your data, records and documents.
- We have tailored an automated workflow for you to shorten the duration and reduce the costs of obtaining the HACCP certification in Malaysia.
- We have the experts to provide technical support for ensuring you can automate the HACCP certification process.
- We have professional ISO consultants with more than 20 years to guide how to comply with the requirements and get the HACCP certification.
We work with the Department of Standards Malaysia (DSM) which can help you to get the HACCP certification.
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Click the link below to find out more details about why you need ISO certification in Malaysia:
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