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Food Safety
&
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 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 (5)

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 is 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 3. Physical hazards

hazards  Glass
 Bacteria  Metal
 Viruses  Woods
 Parasites  Plastics
 Insects

2. Chemical hazards 4. Allergenic hazards

 Toxic metals  Eggs
 Cleaning fluids  Shellfish
 Pesticides  Nuts
 Chemical additives  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. Other 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 what 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 the control of the CCP by
scheduled testing or observations.
 Monitoring consist of conducting procedures that enable
determination of whether critical limits at all CCPs are being
maintained or not throughout the process.
 Involve employed personnel 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 consist 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 on 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 and final product standards.
hazards and their relative risks.
 Design of the factory.
 Monitoring and verification
 Process line layout.
procedures to maintain production
of hygienically acceptable  Design of machinery.
products.  Packaging, storage and
 Provides mechanism to ensure distribution.
product safety is continuously
achieved.
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 an 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 are 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
from incoming raw materials to the customer.

 The certification scheme is applicable for all manufacturer

involved in food processing and food service.
 Benefits of HACCP and GMP Certification Scheme:

1. Enhance food safety and improve marketability for foods

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 on
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
7. Record and record keeping
4. Waste and waste  Documentation
management  Storage
 Product description
5. Personnel
 Personnel hygiene 8. Internal audit
 Visitor  Personal audit
 Internal audit
6. Transport and
transportation 9. Training
 Usage/needs  Assessment programmed
 Maintenance  Repeated training
ISO22000
 Video

Overview of the new ISO 22000:2018 Standard

https://www.youtube.com/watch?v=eroXX49aTfg
 ISO22000:
Food Safety Management System

 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 the end consumers.

 Integrates the principles of HACCP system by means of

auditable requirements that combines the HACCP plan with
prerequisite program.

 Requires that all hazards 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 manufacturers, retailers, service operations or

any other organisation involved in 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?

Adequacy Compliance Yearly Reassessment

Application Certification
audit audit surveillance every 3 years
 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 system, it can safeguard 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 saves money on food hazard incidents as the cost of

preventing food hazard incidents is lesser than the cost of
handling and corrective actions after hazards have occurred.
4. The system promotes 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 system also looks into the needs of human resources

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 ☺