Introduction

Hazard Analysis and Critical Control Point (HACCP)

HACCP is an internationally recognized food safety management system designed to identify, assess, and control potential hazards in food production. It focuses on preventive measures rather than end-product inspection, ensuring food safety at every stage of the supply chain—from raw materials to distribution.

In Malaysia, HACCP certification is regulated by the Ministry of Health Malaysia (MOH) and recognized by international food safety standards. Businesses in the food and beverage (F&B) industry, manufacturing, and catering must implement HACCP to comply with Food Act 1983 and Food Regulations 1985, ensuring consumer safety, regulatory compliance, and global market acceptance.

This guide will provide a step-by-step approach to HACCP certification, covering requirements, documentation, and key implementation steps to help your business achieve food safety excellence.

HACCP Certification Requirements

Eligibility for Application

Any business involved in food production, processing, packaging, storage, distribution, or food service can apply for HACCP certification, including but not limited to:

Food Manufacturers – Companies producing pre-packaged food, beverages, seasonings, etc.
Food Processing Enterprises – Handling fresh food such as meat processing, seafood processing, etc.
Catering Businesses – Hotels, restaurants, central kitchens, and other food service providers.
Food Packaging Enterprises – Producing food contact materials (e.g., plastic packaging, paper boxes).
Warehousing & Logistics Companies – Businesses transporting or storing food, such as cold chain logistics providers.
Supermarkets & Retailers – Handling and selling food, including supermarkets and fresh markets.

Basic Application

1. The company must be registered and legally operating (Provide company registration documents).

Company registration documents include:

- Company Registration Certificate (SSM Certificate)
- Company Registration Forms (Borang D / Form 9)
- Memorandum & Articles of Association (M&A)
- Company Directors & Shareholders Information (Form 24 & 49 / Section 14 & 58)
- Local Government Business License (e.g., MBPP / MPKJ / DBKL License)
- Factory or Business Premises Lease Agreement / Ownership Proof
- Building Layout Plan / Production Facility Floor Plan

2. The company must comply with Malaysia’s food safety regulations.

Relevant food safety regulations include:

- - Food Act 1983 – Regulates food safety, hygiene, and standards to ensure food is free from harmful substances and fraudulent practices.
  - Food Regulations 1985 – Details standards for food production, processing, packaging, storage, and sales, including food labeling requirements and food additives restrictions.
  - Food Hygiene Regulations 2009 – Requires food handlers to undergo training and obtain a Food Handler Training Certificate while implementing Good Hygiene Practices (GHP).
  - Factories and Machinery Act 1974 – Ensures food production facilities meet safety and hygiene standards necessary for HACCP compliance.
  - Occupational Safety and Health Act 1994 (OSHA) – Ensures workplace safety standards in food production to protect employees and consumers.

📌 Businesses applying for HACCP certification must comply with these regulations and ensure their production processes meet food safety standards.

3. The company must establish GMP (Good Manufacturing Practices) and SSOP (Standard Sanitation Operating Procedures).

4. At least one HACCP team member must have undergone HACCP-related training.

5. The company must establish a complete HACCP Plan and provide relevant records and documents.

(The HACCP Plan is outlined below in the section "Steps to Apply for HACCP Certification ➡️ Develop a HACCP Plan")

Relevant records and documents include:

HACCP Plan Documents

Food Safety Policy
HACCP Team Member List & Responsibilities
Product Description & Intended Use
Production Process Flowchart
Hazard Analysis Table
Critical Control Points (CCP) Justification
Critical Limits (CL) Justification
Monitoring Procedures
Corrective Actions
Validation Procedures
Record-Keeping Procedures

Food Safety Management Records

Supplier Audit Records
Raw Material Inspection Records
Production Batch Records
Equipment Maintenance & Calibration Records
Cleaning & Sanitization Records
Employee Training Records
Temperature Monitoring Records (e.g., refrigeration, cooking, cooling)
CCP Monitoring Records
Product Recall & Complaint Handling Records

Legal Compliance Documents

Food Act 1983 Compliance Documents
Food Regulations 1985 Compliance Documents
Import/Export Documents (if applicable)
Government or Third-Party Audit Reports (if applicable)

⚠ All documents must be updated regularly and submitted to the certification body during HACCP audits.

Preparation for HACCP Certification

- - Training: Ensure HACCP team members receive formal HACCP training and are familiar with HACCP principles and applications.
  - Documentation System: Establish a comprehensive documentation system, including HACCP manuals, procedural documents, and record-keeping forms.
  - Facilities & Equipment: Ensure production facilities and equipment meet hygiene and safety standards, making them easy to clean and maintain.
  - Management Commitment: Senior management must commit to supporting HACCP implementation and continuous improvement.

Steps to Apply for HACCP Certification

1. Preliminary Preparation

- - Establish Prerequisite Programs: Implement Good Manufacturing Practices (GMP) and Standard Sanitation Operating Procedures (SSOP).
  - Form a HACCP Team: Include experts from production, quality control, and hygiene, with at least one HACCP-trained member.
  - Describe Products & Processes: Provide a detailed description of products, processes, intended use, and target consumers.
  - Create a Process Flowchart: Develop and verify a step-by-step flowchart from raw material reception to finished product delivery.

2. Develop a HACCP Plan

- - Conduct Hazard Analysis: Identify potential biological, chemical, and physical hazards.
  - Determine Critical Control Points (CCP): Identify key points in production that require strict control.
  - Set Critical Limits (CL): Define acceptable safety limits for each CCP.
  - Establish Monitoring Procedures: Define methods and frequencies for CCP monitoring.
  - Develop Corrective Actions: Specify actions for deviations from critical limits.
  - Implement Verification Procedures: Regularly validate the HACCP plan’s effectiveness.
  - Maintain Record-Keeping: Ensure proper documentation of HACCP implementation.

3. Apply for Certification

- - Select a Certification Body: Choose from recognized bodies such as:
    - SCS Global Services
    - SIRIM QAS International
    - Lloyd’s Register (LRQA)
    - Bureau Veritas Malaysia
    - DNV GL Malaysia
    - Moody International Certification Malaysia
    - URS Malaysia
    - AJA EQS Certification (M) Sdn Bhd
  - Submit Application: Complete and submit the application form with required documents.
  - Document Review: The certification body checks for HACCP compliance.
  - On-Site Audit: Auditors visit the facility to assess HACCP implementation.
  - Corrective Actions: Address non-compliance issues and submit a corrective action report.
  - Certification Decision: The certification body issues the HACCP certificate based on audit results.

Application Processing Time

The total time required to obtain HACCP certification varies depending on the company’s size and preparation level. Typically, the process takes several months:

- - Preliminary Preparation & HACCP Plan Development: ~1-3 months
  - Application & Document Review: ~1 month
  - On-Site Audit & Corrective Actions: ~1-2 months

Useful Links

Get Started with HACCP Certification

If you’re unsure where to begin, our team is here to help. Whether you’re implementing HACCP for the first time or enhancing your existing food safety standards, we are just a click away to assist you.