Haccp
CCPMCS HACCP – Guideline for HACCP Certification
MCS1
MALAYSIAN CERTIFICATION SCHEME FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT
GUIDELINES FOR HACCP CERTIFICATION
© Copyright Food Safety and Quality Division, Department of Public Health Ministry of Health Malaysia
MOH/K/MAK/12.01(GU)
MCS HACCP – Guideline for HACCP Certification
CONTENTS Page Committee Representation Foreword 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Introduction Definitions Objective Benefits Requirements for Application Application Process Auditing Procedures Auditor Evaluation Process Maintenance of the Certified HACCP System Reapplication Appeal Renewal Confidentiality Enquiry References ii iv 1 1 4 4 4 5 6 7 7 8 8 9 9 9 9 10
Appendices
1. 2. 3. 4. 5. 6. 7. Minimum Contents of HACCP Manual and Supportive Documents Application Form Application Checklist Application Procedure Flow Chart Certification Procedure Flow Chart Compliance Audit Flow Chart Fee Schedule Appendix 1 Appendix 2 Appendix 3 Appendix 4 Appendix 5 Appendix 6 Appendix 7
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MCS HACCP – Guideline for HACCP Certification
Committee representation The HACCP Committee under whose supervision this Malaysian Certification Scheme for Hazard Analysis and Critical Control Point System was prepared, comprises representatives from government ministries, manufacturer associations and professional bodies as stated below: Ministry of Primary Industries Ministry of International Trade and Industry Ministry of Agriculture Ministry of Health Department of Agriculture Department of Fisheries Department of Veterinary Services Malaysia External Trade Development Corporation (MATRADE) Small and Medium Industries Development Corporation (SMIDEC) Malaysian Agricultural Research and Development Institute (MARDI) SIRIM Berhad Universiti Kebangsaan Malaysia Malaysian Institute of Food Technology (MIFT) Malaysian Frozen Foods Processors Association Federation of Malaysian Manufacturers (FMM)
ii
MCS HACCP – Guideline
MCS1
MALAYSIAN CERTIFICATION SCHEME FOR HAZARD ANALYSIS AND CRITICAL CONTROL POINT
GUIDELINES FOR HACCP CERTIFICATION
© Copyright Food Safety and Quality Division, Department of Public Health Ministry of Health Malaysia
MOH/K/MAK/12.01(GU)
MCS HACCP – Guideline for HACCP Certification
CONTENTS Page Committee Representation Foreword 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Introduction Definitions Objective Benefits Requirements for Application Application Process Auditing Procedures Auditor Evaluation Process Maintenance of the Certified HACCP System Reapplication Appeal Renewal Confidentiality Enquiry References ii iv 1 1 4 4 4 5 6 7 7 8 8 9 9 9 9 10
Appendices
1. 2. 3. 4. 5. 6. 7. Minimum Contents of HACCP Manual and Supportive Documents Application Form Application Checklist Application Procedure Flow Chart Certification Procedure Flow Chart Compliance Audit Flow Chart Fee Schedule Appendix 1 Appendix 2 Appendix 3 Appendix 4 Appendix 5 Appendix 6 Appendix 7
i
MCS HACCP – Guideline for HACCP Certification
Committee representation The HACCP Committee under whose supervision this Malaysian Certification Scheme for Hazard Analysis and Critical Control Point System was prepared, comprises representatives from government ministries, manufacturer associations and professional bodies as stated below: Ministry of Primary Industries Ministry of International Trade and Industry Ministry of Agriculture Ministry of Health Department of Agriculture Department of Fisheries Department of Veterinary Services Malaysia External Trade Development Corporation (MATRADE) Small and Medium Industries Development Corporation (SMIDEC) Malaysian Agricultural Research and Development Institute (MARDI) SIRIM Berhad Universiti Kebangsaan Malaysia Malaysian Institute of Food Technology (MIFT) Malaysian Frozen Foods Processors Association Federation of Malaysian Manufacturers (FMM)
ii
MCS HACCP – Guideline