HACCP Certification
Hazard Analysis Critical Control Point

What is HACCP?

HACCP Certification is a management system which is internationally recognized to reduce hazards in food. Through the analysis and control of the system, it helps to address the food safety of biological, chemical, and physical hazards from raw materials production, procurement and handling, to manufacturing, distribution and consumption of the finished products. GMP (good manufacturing practice) is one of the elements in HACCP.

HACCP meets the requirements of the Codex Alimentarius Commission (CAC) to bring together international food standards, guidelines and codes of practice to ensure fair trade

MS 1480:2019 is an updated version of the Malaysian Standard for HACCP (Hazard Analysis and Critical Control Point), specifically related to food safety management systems.

This updated version aligns with international standards for food safety and helps businesses ensure their food products are safe for consumers, from production to consumption. It’s a key standard for anyone involved in food manufacturing, handling, or processing in Malaysia.

Who is HACCP for?

HACCP is suitable for all types of organizations which is handling/related to food no matter big or small sizes.
Organisation involved in food production, food packaging, food trading, food handling, food processing, etc.

Here you can read more about Different between HACCP Codex 2003 & 2020

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