Consultancy, Auditing and Training services:
The manifold benefits of having a food safety system in place are as follows:
1-2 days HRDCORP claimable trainings on:
1) Food Safety Assurance Program - Receiving to Service
2) Each system - GMP, HACCP, MS 1514, MS 1480 and ISO 22000: 2018
3) Internal GMP, HACCP or ISO 22000 auditing training
4) Hygiene Premise Inspection
5) Occupational Safety and Health Act 1994, OSH Committee and Incident Reporting.
6) Food Borne Complaints Investigation training
7) Supplier Assurance and Receiving - With practical training and supplier audit
8) Food Handlers Training
9) Level 3 HACCP for Caterers training (Highfield UK Certification)
10) Level 3 HACCP in Manufacturers training (Highfield UK Certification)
Consultancy / Auditing Services:
1) To provide consultancy for GMP, HACCP and ISO 22000 system in a hotel, SMI, manufacturer, catering company from initial facility design layout, till external certification.
2) Conduct a gap audit or as a 2nd party auditor of current system (Corporate, GMP, HACCP, ISO 22000) to identify gaps for further improvements including suppliers and restaurants.
3) Conduct compliance audit or assist internal audit teams for companies that are GMP, HACCP and ISO 22000 certified or going for external certification.
4) Carry out food borne compliants/food poisoning investigation and prepare report with key reccomendations.
Frequently Asked Questions (FAQs)
Food Hygiene Regulations 2009 requires every proprietor and occupier of food manufacturing premises to prepare and have a documented Food Safety Assurance Program. Examples as below:
MeSTI
The most basic system recognized by Ministry of Health, Malaysia (MOH) with no certification costs and audit conducted by MOH. The requirements are simpler to comply especially for small SMEs as it will add value/ confidence to final products. The certification is every 3 years.
Good Manufacturing Practice (GMP)
GMP is an official recognition to industries that have implemented and complied with GMP elements found in MS 1514: 2007. The certification fees will depend on which CB (Certification Body) the client employs. GMP requirements must be implemented before HACCP.
Hazard Analysis and Critical Control Points (HACCP)
Implementing the HACCP 7 principles will ensure food hazards are identified, monitored and controlled to ensure food safety. MS 1480 is the accredited Malaysian standard for HACCP. Certification fees does exist. It is especially beneficial for export market as having a HACCP system in place will reduce time to obtain a health certificate mandatory for exporting products.
ISO 22000
The ISO 22000 is a Food Safety Management System, which can be applied independently to other management systems. Certification fees is based on CB chosen. ISO 22000 controls not only significant hazards but also evaluates and mitigates significant risks and opportunities related to your overall business strategies. It’s a global standard recognized worldwide and especially relevant and important for the export market.
What are the requirements for my company to acheive these certifications?
The requirements will be based on compliance to the Malaysian Food Act 1983, Food Regulations, Food Hygiene Regulations 2009, and other relevant standards.
GMP complies with MS 1514 and for HACCP both MS 1514 and MS 1480:2019.
ISO 22000 is based on ISO 22000:2018 standards.
How much does each system cost my company
The costing of each system depends on the type of system your company is planning to be certified for. There are various costs involved such as:
1. Hardware costs (i.e additional equipment's, renovations, etc)
2. Consultancy costs (training, developing documents and auditing)
3. Certification costs (stage 1 and 2 audits) to certification bodies.
How long will it take for my company to be certified?
There is no fixed time for your company to be certified. It depends on the readiness of your company to ensure that all requirements are met before the certification audit.
It can range anywhere from between 6 to 12 months, depending on the size of the company, its operations and level of commitment. It is good to give sufficient time for a food safety culture to be established.
It is good to note that the Certification Body would an implementation period of 3 months of records prior before stage 1 audit.