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Food Premise Design And Facilities Development : Harmonizing Halal

Compliance And Hygiene Requirement

Presentation · December 2015

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 8th HASIB conference, Thailand Halal Assembly 2015

Food Premise Design And Facilities

Development : Harmonizing Halal
Compliance And Hygiene Requirement

Present by :
Mohd Fadhli Bin Ab Rahman, M.Sc UKM (Food Science)
Manager, Halal Management and Training Institute (IFLAH)
Faculty of Halal Industry Management, Kolej Uniti
MALAYSIA
1.Introduction : GMP
2.Problem Statement
3.Objective
4.Methodology
5.Results and Discussion
6.Conclusion
7.References
1. Introduction
• Good Manufacturing Practices (GMP) :
 Universal steps or procedures that control the
operational conditions within a food establishment
allowing for environmental conditions that are
favourable for the production of safe food (Malaysian
Ministry of Health;Wallace & Williams 2001)

 A set of regulations, codes and guidelines that

control the operational conditions within a food
establishment allowing for the production of safe
food (MS 1514 : 2009)

 The success of GMP implementation as one of the

prerequisite program (PRP) in a food premises
determine the effective implementation of food
safety assurance system (Bata et al. 2006; Fotopoulos et al.
2011; Jin et al. 2008; Wallace et al. 2005; Yabanci & Sanlier 2007)
Source : www.foodallergens.info
1. Introduction
 GMP emphasized the HACCP
implementation - to prevent cross
contamination, allocates proper space
for the cooking area and kitchen to
enable improved employee
commitment and facilitate monitoring
(Garayoa et al., 2011; Soriano et al., 2002; Sun &
Öckerman 2005; Yabanci & Sanlier 2007; Youn &
Sneed 2003)

 Synergistic implementation of good

practices and HACCP approach -
proved to be very efficient and helpful
in cost-effective for compliance with
food safety legislation (Notermans & Mead,
1996; Sarter et al., 2010; Unnevehr & Jensen, 1999).
Figure 1
 Figure 1 : Safety and quality
management (Wallace & Williams, 2001)
1. Introduction
• GMP in Malaysia :
 Voluntary certification scheme- introduce in 2006 by
Malaysian Ministry of Health (MOH). Figure : GMP
Logo by MOH;

 Food safety assurance system - mandatory to be

eligible for exporting to certain country (Ababouch 2000;
Orriss & Whitehead 2000; Unnevehr & Jensen 1999; Hathway 1999);

 Regulation is a pressure for food operators to

implement food safety assurance program (Taylor 2001) ;

 Safe Food-Responsiblity of Industry (MeSTI)

certification scheme by MOH- compliance to Food
Hygiene Regulations 2009, minimum requirements
for GMP implementation
2. Problem Statement
The absence of a specific requirement and
guidelines of the authorities in Malaysia for the
construction of the premises of food and lead to costly
renovations

The need for uniformity of interpretation of Clause 4

MS 1514: 2009 Design and Facilities development and
harmonize with the Halal compliance
3. Objectives
To harmonize the requirement of MS 1514:2009 and
MS 1500:2009 for food premise design and facilities
4. Methodology
Method

Literature
Review

Continuous reading
to gain and collect
current information
on previous research
related to the study
GMP References**

** in Malaysia
GMP Elements**
Clause 4 : MS 1514
 MS 1500 on Design and
Facilities
• MS 1500 : 2009 - Halal Food - Production, Preparation, Handling And
Storage - General Guidelines (Second Revision)

• Scope : This Malaysian Standard provides practical guidance for the

food industry on the preparation and handling of Halal food
(including nutrient supplements) and to serve as a basic requirement
for Halal food product and food trade or business in Malaysia

• Compare to MS 1500 : 2004 (First Revision), involve major

modifications including :
 incorporation of definition on “Premises” (Clause 2.7);
 incorporation of new clauses on “Premises” (Clause 3.2)
 MS 1500 on Design and
Facilities
• Gap analysis between importance and
performance factors in the
implementation of MS 1500: 2009
Halal food guidelines in Malaysia using
an importance-performance matrix

• Suggestion : The companies should

target improvements of the
premises’ layout.

• One of the important requirements that

showed unsatisfactory results and
contributed the biggest gap compared
to other factors. (Daud et al., 2011).
 MS 1500 on Design and
Facilities
• Focus on layout of premises that facilitates :
 Products process flow (from receiving to finished products),
 Cleaning and proper supervision of food hygiene,
 Adequate sanitary facilities,
 Allow effective transfer of perishables products.
 Kept in good repair and condition to prevent pest access,
 Effectively separated from pig farm or its processing activities,
 Dedicated for halal slaughtering and processing only, and
 Refrained from pets and other animals. (Daud et al., 2011).
GMP (MS 1514) and Halal (MS 1500)
MS 1514 MS 1500
Objectives and Rationale 3.4.1 Hygiene, sanitation and food safety are
prerequisites in the preparation of halal
food. It includes the various aspects of personal
hygiene, clothing, devices, utensils, machines and
processing aids and the premises for processing,
manufacturing and storage of food.

3.4.3 Halal food shall be processed, packed and

distributed under hygienic condition in premises
licensed in accordance with good hygiene practices
(GHP), good manufacturing practices (GMP) or
such as specified in the Garispanduan amalan
pengilangan yang baik,Ministry of Health Malaysia,
MS 1514 or MS 1480 and public health legislation
currently in force by the competent authority in
Malaysia.
GMP (MS 1514) and Halal (MS 1500)
MS 1514 MS 1500
Location 3.2.7 The premises shall be effectively
separated and well insulated from pig
farm* or its processing activities to
prevent cross contamination through
personnel and equipment.
GMP (MS 1514) and Halal (MS 1500)
MS 1514 MS 1500
Design and Layout 3.2.1 Layout of premises shall permit proper
process flow, proper employee flow, good hygienic
and safety practices, including protection against
pest infestation and cross-contamination
between and during operations.

3.2.2 Product process flow from receipt of raw

materials to the finished products shall prevent
cross contamination

3.2.6 Premises shall be kept in good repair and

condition to prevent pest access and to eliminate
potential breeding sites.

3.2.8 Slaughtering and processing premises shall be

dedicated for halal slaughtering and
halal processing only. *

3.2.10 Pets and other animals shall be refrained

from entering the premises
GMP (MS 1514) and Halal (MS 1500)
MS 1514 MS 1500
Internal Structure and Fittings 3.2.3 The premises shall be designed to facilitate cleaning and
proper supervision of food hygiene.

Equipment 3.3.1 Devices, utensils, machines and processing aids used for
processing halal food shall be designed and constructed to
facilitate cleaning and shall not be made of or contain any
materials that are decreed as najs by Shariah law and shall be
used only for halal food.

3.3.2 Devices, utensils, machines and processing aids which were

previously used or in contact with najs al-mughallazah shall be
washed and ritually cleansed as required by Shariah law (see
Annex B).

3.3.3 In the case of converting najs al-mughallazah line or

processing line containing najs al-mughallazah into halal production
line, the line shall be washed and ritually cleansed as required by
Shariah law (see Annex B).
This procedure shall be supervised and verified by the competent
authority.
Upon conversion, the line shall be operated for halal food only.
Repetition in converting the line to najs al-mughallazah line and
back to halal line, shall not be permitted.
GMP (MS 1514) and Halal (MS 1500)
MS 1514 MS 1500
Water Supply 3.5.1.5 Drinks - All kinds of water and beverages
are halal as drinks except those that are poisonous,
intoxicating or hazardous to health.

Drainage and waste 3.4.2 Halal food manufacturers shall implement

disposal measures to: b) manage waste effectively;

Personnel hygiene 3.2.4 Adequate sanitary facilities shall be provided

facilities and maintained.
GMP (MS 1514) and Halal (MS 1500)
MS 1514 MS 1500
Storage 3.4.2 Halal food manufacturers shall
implement measures to:c) store harmful
chemical substances appropriately and away
from halal food;

3.6.1 All halal food that are stored,

transported, displayed, sold and/or served
shall be categorised and labelled halal and
segregated at every stage so as to prevent
them from being mixed or contaminated with
things that are non-halal.

3.6.2 Products based on naj al-Mughallazah

shall be stored in dedicated place.
6. Conclusion
• Harmonizing between compliance to MS 1500
and MS 1514 on premises’ design and facilities
requirements to avoid confusion among SMEs
References
• Ababouch, L. 2000. The Role of Government Agencies in Assessing
HACCP. Food control 11(2): 137-142.
• Bata, D., Drosinos, E., Athanasopoulos, P. & Spathis, P. 2006. Cost of GMP
Improvement and HACCP Adoption of an Airline Catering Company. Food
control 17(5): 414-419.
• Daud, S., Din, R. C., Bakar, S., Kadir, M. R. & Sapuan, N. M. 2011.
Implementation of MS1500: 2009: A gap analysis. Communications 2011
• Fotopoulos, C., Kafetzopoulos, D. & Gotzamani, K. 2011. Critical Factors
for Effective Implementation of the HACCP System: A Pareto Analysis. British
Food Journal 113(5): 578-597.
• Gorayeb, T. C. C., Casciatori, F. P., Bianchi, V. L. D. & Thoméo, J. C. 2009.
HACCP Plan Proposal for a Typical Brazilian Peanut Processing Company.
Food control 20(7): 671-676
• Hathaway S. 1999. Management of food safety in international trade. Food
Control 10 : 247-253.
References
• Jin, S., Zhou, J. & Ye, J. 2008. Adoption of HACCP System in the Chinese
Food Industry: A Comparative Analysis. Food control 19(8): 823-828.
• Malaysian Standard, MS 1500:2009. Halal Food - Production,. Preparation,
Handling And. Storage - General Guidelines (Second Revision) Department
of Standards Malaysia, Jabatan Percetakan Sirim Berhad, Shah Alam,
Malaysia
• Malaysian Standard, M. 1514: 2009 Copyright 2009. Good Manufacturing
Practice (GMP) For Food (First Revision) Department of Standards
Malaysia, Jabatan Percetakan Sirim Berhad, Shah Alam, Malaysia
• Malaysian Standard, M. 1514: 2012 (BM) Hak Cipta 2012. Amalan
Pengilangan Baik (GMP) Bagi Makanan (Semakan Pertama) Department of
Standards Malaysia, Jabatan Percetakan Sirim Berhad, Shah Alam,
Malaysia
• Orriss, G. D. & Whitehead, A. J. 2000. Hazard Analysis and Critical
Control Point (HACCP) as a Part of an Overall Quality Assurance System in
International Food Trade. Food control 11(5): 345-351.
References
• Taylor, E. 2001. HACCP in Small Companies: Benefit or Burden? Food
control 12(4): 217-222.
• Unnevehr, L. J. & Jensen, H. H. 1999. The Economic Implications of Using
HACCP as a Food Safety Regulatory Standard. Food policy 24(6): 625-635.
• Wallace, C. A., Powell, S. C. & Holyoak, L. 2005. Development of Methods
for Standardised HACCP Assessment. British Food Journal 107(10): 723-
742.
• Wallace, C. & Williams, T. 2001. Pre-Requisites: A Help or a Hindrance to
HACCP? Food control 12(4): 235-240.
• Yabanci, N. & Sanlier, N. 2007. An Assessment of Hygienic Conditions in
Nursery Schools' Kitchens. Nutrition & Food Science 37(6): 419-426.
Terima Kasih. Thank You. ขอบคุณ

Mohd Fadhli Bin Ab Rahman

progenfadhli@gmail.com
Institut Pengurusan Dan Latihan Halal (IFLAH)
Kolej Uniti, Kompleks UNITI, 71250 Pasir Panjang, Port Dickson,
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Negeri Sembilan, MALAYSIA