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Food Safety and
Quality System
 Content

 HACCP
 ISO22000
 GMP
 Video
 Please read the HACCP notes before watching this
video.
 Part 1 :
 https://www.youtube.com/watch?v=QyV3MUB8Y78
 Part 2:
 https://www.youtube.com/watch?v=l5RfFUhm-9I
 Part 3:
 https://www.youtube.com/watch?v=vrgmTJ0PU9A
 Part 4:
 https://www.youtube.com/watch?v=WVMWM3koQJg
 Hazard Analysis and Critical
Control Point (HACCP)
 HACCP is a science based monitoring system for identifying and
controlling chemical, physical and biological hazards which are
significant for food safety at different points in the food production
process.
 Malaysian Certificate Scheme for Hazard Analysis and Critical Control
Point (MCS HACCP) describes procedures which apply to food premises
in gaining HACCP Certification.
 The certification process includes adequacy, compliance and any follow-
up audits by appointed of 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.
 HACCP System:
Preventive Approach
 Describe a process to reduce risk of food borne illness through
proper food handling, monitoring of procedures and record
keeping
 In food service operation HACCP focuses on controlling five risk
factors:
 Food from unsafe sources
 Poor personal hygiene
 Inadequate cooking
 Improper holding temperature
 Contaminated equipment
 To carry out successfully, a food service operation/food factory
need to make an individualized HACCP plan.
 HACCP focuses on prevention of foodborne illness at every step
as food/raw materials flows through the process from
purchasing through serving/final product.
 HACCP helps:
 Identity food & procedures that most likely to cause foodborne
illness.
 Develop procedures to reduce risk of foodborne illness
 Monitor the use of procedures to keep food/product safe
 Verify that food served/product us safe to consume.
 7 principles of HACCP:
1. Conduct a hazard analysis
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Established Record-Keeping and Documentation Procedures.
 Principle 1:
Conduct a hazard analysis

 Identify the potential hazard(s) associated with food

production at all stages, from primary production, processing,
manufacture and distribution until the point of consumption.
Assess the likelihood of occurrence of the hazard(s) and
identify the measures for their control.
 Potential food hazards:
1. Biological/microbiological
hazards
 Bacteria
 Viruses
 Parasites 3. Physical hazards
 Insects  Glass
 Metal
 Woods
2. Chemical hazards  Plastics
 Toxic metals
 Cleaning fluids 4. Allergenic hazards
 Pesticides Eggs
 Chemical additives Shellfish
Nuts
Soy
 To identify hazards, the processing facilities must be thoroughly
assessed:
1. Raw materials. Examples: microbial count and temperature upon
receive.
2. Design of plant and equipment. Examples: possibilities of cross
contamination and potentially hazards conditions.
3. Extrinsic parameters. Examples: Natural food additives present and
reduction of microbial count.
4. Process design. Examples: heating steps and reduction in microbial
count.
5. Facility design. Examples: cross contamination, temperature control,
segregation of food and personnel movement.
6. Personnel. Example: adequate training, hygiene and practices.
7. Packaging. Examples: aerobic and anaerobic condition. Labelling and
instruction for safe handling and usage.
8. Storage and distribution. Examples: storage temperature and effect on
shelf life.
 Principle 2:
Determine Critical Control
Points (CCPs)
 Determine the points, procedures or operational steps that can
be controlled to eliminate the hazard(s) or minimize its (their)
likelihood of occurrence.
 A "step" means any stage in food production and/or
manufacture including the receive and/or production of raw
materials, harvesting, transport, formulation, processing,
storage, etc.
 CCPs is a point procedure in a specific food system where loss
of control may result in unacceptable health risk.
 These are point in food production from its raw state through
processing and shipping to consumption by consumer at which
the potential hazard can be controlled or eliminated.
 Identify CCPs in the process where hazard can be controlled or
prevented. Identify procedures to prevent, reduce, eliminate
recontamination hazards at each step.
 Examples of application involving CCPs:
 Inspection of goods on delivery and before use.
 Temperature checks where applicable.
 Storage, handling of ingredients and finished products.
 Corrects temperatures ranges for refrigerated and frozen
products.
 Cleaning procedures for equipment and utensils.
 Personnel hygiene.
 Principle 3:
Establish Critical Limits

 Establish critical limit(s) which must be met to ensure the CCP is

under control.
 These Critical Limits (CLs) are standard that are observable and
measurable.
 Usually specified by using temperature and time. Others CLs
that might be used include pH, humidity, and salt concentration.
 Established criteria and standard that must be met for each CCP
based on proven methods: research data, federal statements or
local regulations.
 Ideally these are numerical values that if exceeded or not met,
will result in loss of control of the particular CCP.
 Specify exactly should be done to meet each particular
standard (CL). For example:
 Food must be thoroughly cooked (x)
 Heat rapidly to a required safe internal temperature of 165°F for 15
sec. (√)
 Principle 4:
Establish Monitoring Procedures
 Establish a system to monitor control of the CCP by scheduled
testing or observations.
 Monitoring consist of conducting procedures that enable
determination of whether a critical limits is being maintained or
not.
 Determine whether criteria and standards are being met all CCPs
and throughout the process.
 Involve employed responsible for the procedures in monitoring.
 Such procedures may include determining how and by whom
cooking time and temperature are monitored.
 Monitoring methods:
 Physical measurement – examples: colour and appearance
 Visual observation – examples: workers practices and
inspection of raw materials.
 Sensory evaluation – examples: odour, colour, taste and
texture
 Chemical measurement – examples: water activity, pH and
salt concentration
 Principle 5:
Establish Corrective Actions

 Establish the corrective action to be taken when monitoring

indicates that a particular CCP is not under control.
 Actions consists of specific outlined steps that dictate what is to
be done to correct the cause of violation and what is to be done
with the product that was produced while the CLs was violated.
 Corrective actions must be clear and based on individual
situation.
 Principle 6:
Establish Verification
Procedures
 Establish procedures for verification to confirm that the HACCP
system is working effectively.
 Procedures are outlined that will help to determined whether
control of CCP is being maintained.
 Principle 7:
Established Record-Keeping and
Documentation Procedures
 Establish documentation concerning all procedures and records
appropriate to these principles and their application.
 This can be a simple, quick system, such as printed temperature forms
in which employees can record their compliance with the standards at
CCPs.
 It is as proof to any foodborne cases.
 Records must be kept of all procedures, including hazard analysis,
justification for decision, identification of CCPs within the flow
diagram, monitoring records, corrective action records, verification
records and other documentation.
 Application for HACCP Principle
1. Assemble HACCP team
 (production manager, engineer, microbiologist and QA staff)
2. Describe product
3. Identify intended use
4. Construct flow diagram
5. On-site verification of flow diagram
6. List all potential hazards associated with each step, conduct a hazard
analysis, and consider any measures to control identified hazards. (Principle 1)
7. Determine Critical Control Points (Principle 2)
8. Establish critical limits for each CCP (Principle 3)
9. Establish a monitoring system for each CCP (Principle 4)
10. Establish corrective actions (Principle 5)
11. Establish verification procedures (Principle 6)
12. Establish documentation and record keeping (Principle 7)
 QA vs HACCP
HACCP
 Approach towards hygienic food
production by prevention of
problems.
 Does not cover quality control of
QA
the product.
 Evaluation of raw materials
 Production process evaluated for
hazards and their relative risks.
and final product standards.
 Monitoring and verification  Design of the factory.
procedures to maintain production  Process line layout.
of hygienically acceptable products.
 Design of machinery.
 Provides mechanism to ensure
product safety is continuously  Packaging, storage and
achieved. distribution.
GMP
 Video

 Video 1
 https://www.youtube.com/watch?v=4wTIP-q2-sw
 Video 2
 https://www.youtube.com/watch?v=4wTIP-q2-sw
 Good Manufacturing Practice
(GMP)
 GMP is a set of regulations, codes and guidelines that control
the operational conditions within a food premises allowing for
the production system to be safe.
 GMP system should be an integral part of the HACCP system
and the foundation for the effective HACCP system.
 Objectives:
1. To inform food industry about the elements of GMP.
2. To guide food industry about basic health practice and sanitation
needs to ensure safe food production.
3. To help the food industry to achieve GMP Certification
 HACCP and GMP were known as Food Safety Assurance Program
and have been recognized internationally as a tool towards the
production of quality and safe food.
 HACCP Certification Scheme and GMP Certification Scheme have
been introduced by MOH to enhance the production of safe
food in line with global trends in food safety.
 This scheme requires the food premises to set up and implement
HACCP and GMP system that meet criteria, followed by the
application and granting of the certification.
 The certification will ensure the production of food which is
safe and suitable for consumption along the food chain
incoming raw materials to the customer.
 The certification scheme is applicable for all manufacturer
involved in the food processing and food service.
 Benefits of HACCP and GMP Certification Scheme:
1. Enhance food safety and improve marketability for those food
produced by certified food premises.
2. Promote the acceptance, both in Malaysia and overseas, of food
produced from certified food premises.
3. Fulfill global requirements on food safety including the application for
Approval Number for the exporting of fish and fishery products to EU
(HACCP).
4. Advantage of using HACCP/GMP Logos for certified products.
5. Facilitate and expedite the issuance of Health Certificate (HACCP) and
Free Sale Certificate which is not dependent on end product testing.
 General requirement for application:
1. Food premises shall be registered with MOH
2. Food premises shall be licensed with local authorities.
3. Company is registered with the Companies Commission of
Malaysia (Suruhanjaya Syarikat Malaysia (SSM)).
4. The HACCP system and/or GMP system should have been
implemented for a min of three (3) months prior to
application.
5. Food premises shall comply with the relevant Malaysian
Regulation/Standard.
 Validity period for HACCP and GMP
 Three (3) years.
 The surveillance audit will be conducted by MOH upon certified
food premises at least once in six (6) months within validity period.
 Renewal of certification for HACCP and GMP
 Renewal certification is to be made at least six (6) months before
expiry date.

Food Safety and Quality Division, Ministry of Health

 GMP

1. Build up: Building and facilities

2. Operation management: Practices and procedures
3. Cleaning and sanitizing
4. Waste and waste management.
5. Personnel
6. Transport and transportation
7. Record and record keeping
8. Internal audit
9. Training
1. Build up: Building and facilities
 Location
 Premise
 Facilities – lighting, ventilation, water supply, storage and
sanitation.
 Utensils
2. Operation management: Practices and procedures
 Raw materials and additives
 Receiving and storage of raw materials
 Main processing system
 Packaging
 Water, ice and steam
 Verification of final product
 Recall
3. Cleaning and sanitizing
4. Waste and waste
management
5. Personnel
 Personnel hygiene
 Visitor
8. Internal audit
6. Transport and  Personal audit
transportation
 Internal audit
 Usage/needs
9. Training
 Maintenance
 Assessment programmed
7. Record and record keeping
 Repeated training
 Documentation
 Storage
 Product description
ISO22000
 ISO22000:
Food Safety Management System
 ISO 22000 specifies the requirements for a food safety
management system that an organization must fulfill to
demonstrate its ability to consistently produce food products
which are safe for their end consumers.
 ISO 22000 integrates the principles of the HACCP system by
means of auditable requirements that combines the HACCP plan
with prerequisite program.
 ISO 22000 requires that all hazards that may be reasonably
expected to occur in the food chain, including hazards that may
be associated with the type of process and facilities used, are
identified and assessed.
 What does certify to the standard
means?

 An organization has established a systematic approach to

demonstrate its ability to control food safety hazards to ensure
that food is safe at the time of human consumption. By
complying with the standards helps relevant organizations to
comply with legal requirements set out by Food Act 1983, Act
(281), Food Regulations 1985 and other requirements in food
safety and handling.
 Who should apply?

 Food manufacturer, retailers and service operations or any

other organisation involved in the food chain.
 Standards used?

1. National standard
 MS ISO 22000:2012 – Food safety management systems
2. International standard
 ISO 22000:2005 – Food safety management systems
Certification cycle?
 Benefit of certification?

1. ISO 22000 helps to penetrate domestic and international

markets while complying to the legal and other requirements.
2. By complying to the systems, it can safeguarding business
and providing customer, supplier and stakeholders with
confidence about the awareness and capable of managing
food safety hazard and implement adequate controls to
mitigate or eliminate the hazard.
3. It wills save money of food hazard incidents as the cost of
preventing food hazard incidents will be lesser than cost of
handling and corrective actions after hazards occurred.
4. The systems promote continual improvement, which will
provide business with the competitive edge to compete in the
market place and for those who have succeeded, to become
more successful and resilient.
5. The systems also look into the needs of human resource which
will also increase staff morale and commitment in safety food
hazard.
6. Complying to standards provide with the accolades for
competitive edge.
7. All of the above will increase profitability and business security.
The end 