FOOD SAFETY

MANAGEMENT
SYSTEM
 Definition

• Food safety refers to routines in the preparation, handling and storage of food
meant to prevent foodborne illness and injury.
• From farm to factory to fork, food products may encounter any number of health
hazards during their journey through the supply chain.
• Safe food handling practices and procedures are thus implemented at every stage
of the food production life cycle in order to curb these risks and prevent harm to
consumers.
• As a scientific discipline, food safety draws from a wide range of academic fields,
including chemistry, microbiology and engineering.
• These diverse schools of thought converge to ensure that food processing safety
is carried out wherever food products are sourced, manufactured, prepared,
stored or sold.
• In this sense, food safety is a systemic approach to hygiene and accountability
that concerns every aspect of the global food industry.
 Regulations
• Food products are among the most-traded commodities in the
world. As markets become increasingly globalized and as the
world’s population continues to grow, the global food supply
chain will only continue to increase in scale and complexity.
• Because of these megatrends influencing the mass production
and distribution of food, food safety compliance has never
been more important.
• Every country has different regulatory bodies that preside over
the definition and enforcement of domestic food safety
standards.
• In Malaysia, Food Safety is regulated under Food Act 1983 and
regulations.
• The main regulatory body that enforce the implementation of
the act and regulation is Ministry of Health (MOH).
 Food Act 1983

To ensure the public is protected against:

 Health hazards and

 Fraud in the preparation, sale and use of food and for matters
connected to it.
PART I Preliminary
PART II Administration and enforcement
PART III Offences and Evidence
PART IV Importation, Warranty and Defenses
PART V Miscellaneous Provisions
 PART I Preliminary
 Short title, application and commencement Food Act 1983 shall apply
throughout Malaysia.

 Interpretation
•Appliance
•Food
•Food premises
•Import
•Sell or sale and etc.
PART II Administration and enforcement

Appointment of analysts and authorised officers

Approved laboratories
Powers of authorised officers
Power to take sample
Procedure for taking sample
Certificate of analyst
PART II Administration and enforcement
(cont.)

 Power to call for information

 Power to the Director General to obtain particulars of
certain food ingredients
 Director may order food premises or appliances to be
put into hygienic and sanitary condition
 Closure of insanitary premises
 Conviction published in newspapers
 PART III Offences and Evidence
 Meaning of “owner of the rights of the manufacturer or packer”
 Foods containing substances injurious to health
 Food unfit for human consumption
 Adulterated food
 Removal of food from food premises
 Prohibition against sale of food not of the nature, substance
or quality demanded
 Labelling
 False labelling
 Advertisement
 Power of court to order license to be cancelled and food to be disposed of
PART III Offences and Evidence (cont.)
 Prosecutions
 Certificate of analyst to be prima facie evidence
 Court may order independent analysis
 Presumption of sale
 No defence that offence not wilfully committed
 Advance notice of expert evidence in court
 Sales by agent or servant
 Presumption for human consumption
 Non-disclosure of information
 Manufacturing process and trade secret
 Liability of importer, manufacturer or packer, etc.
PART IV Importation, Warranty and
Defenses

 Importation
 Warranty
 Reliance on written warranty a good
defence
 Penalty for false warranty
PART V Miscellaneous provisions

 Prosecution
 Power to order appearance in court Power to
compound
 Offence by body corporate Protection against legal
proceedings Indemnity
 Power to make regulations Repeal and
savings Application to tobacco, etc.
 Food Regulations 1985

 Food (Issuance of Health Certificate for Export of Fish and

Fish Product to the European Union) Regulations 2009

 Food Hygiene Regulations 2009

 Food Irradiation Regulations 2011

 All stakeholders have a shared aim and a shared responsibility of ensuring
food safety. When the government and the food industry fails, and there is
a food safety crisis/outbreak, the public is harmed, the government is
blamed and the food industry suffer loses.

 However, all these can be prevented through a proper balance of

regulatory governance and self- imposed food safety assurance.

 The challenge before us is great but the rewards are even greater.
 HACCP and GMP
Around the world, the majority of laws about food safety are based on two concepts:
HACCP and GMP.

Hazard Analysis and Critical Control Points (HACCP) system is a scientific, rational and
systemic approach to hazards. The method aids the identification, assessment and
control of hazards to ensure that food is safe for human consumption. It applies to all
food businesses in any sector involved in:
 food preparation
 food processing
 food manufacturing
 food packaging and storing
 food transporting and distribution
 handling, supplying or offering food for sale
 7 Principles of HACCP
1. Conduct a hazard analysis
Possible types of hazards occurring in the production, processing, manufacturing and
distribution of food are listed. These hazards are being assessed on the occurrence
likelihood and its effects severity on health.

2. Identify critical control points (CCPs)

The critical stages of the steps in food processing are identified that might affect food
safety.

3. Establish critical limits for CCPs

Measurable limits are being defined and validated for each control points to set a
boundary for acceptable safety. Examples of the parameters under inspections are
temperature, moisture level and pH.

4. Establish monitoring procedures

Scheduled inspection and systematic monitoring are established to ensure all the
limits are under control and within safety measures.
 7 Principles of HACCP
5. Establish corrective actions
- Effective corrective actions needed to be planned out and tested for its
effectiveness.

6. Establish verification procedures

- Verification process ensures the corrective actions are being planned out with
effect.

7. Establish record-keeping and documentation procedures

- All data and results are being recorded down to set an effective HACCP system
and documented to show that the system is active and effective.
 Benefits of MS 1480 Hazard Analysis and
Critical Point (HACCP)?
 Controlling and reducing significant food hazards to assure the safety of the food
supply.
 Facilitates and expedites the issuance of a Health Certificate.
 Reduce cost for exporting products, since organisations with Ministry of Health
(MOH) HACCP certification are not required to send their products for testing
before export.
 Increasing market entry by regulators and major buyers worldwide.
 Independent assessment of the organisation’s food safety system based on
international standards.
 Competitive advantage over non-certified organisations.
Good manufacturing Practices
• GMP – Good Manufacturing Practices are
internationally recognised quality assurance
guidelines for the production of food,
beverages, cosmetics, pharmaceuticals, dietary
supplements and medical devices. These
guidelines lay out the protocols which
manufacturers must implement to assure that
their products are consistently high-quality from
batch to batch and safe for human use,
 including mandatory product inspection at critic
al control points.
 Core elements of GMP
1. Personnel
2. Premises and equipment
3. Sanitation and hygiene
4. Production
5. Quality control
6. Documentation
7. Internal audit
8. Storage
9. Contract and analysis
10. Complaints and product recall
Good housekeepin
g practice which e
the comformity to nables
legal requirement
as a basic establish s a nd
ment of HACCP
 ISO 22001 FOOD MANAGEMENT
SYSTEM
• ISO 22000 is vital for businesses of any size that want to demonstrate
they can effectively manage and control food safety hazards and
follow best-practice when it comes to food safety. 
P-D-C-A Cycles of Food Safety
Management System
 Introduction
• The adoption of a food safety management system (FSMS) is a strategic decision
for an organization that can help to improve its overall performance in food
safety. The potential benefits to an organization of implementing a FSMS based
on this document are:
a) the ability to consistently provide safe foods and products and services that
meet customer and applicable statutory and regulatory requirements;
b) addressing risks associated with its objectives;
c) the ability to demonstrate conformity to specified FSMS requirements.
• This document employs the process approach, which incorporates the Plan-Do-
Check-Act (PDCA) cycle and risk-based thinking .
• This process approach enables an organization to plan its processes
and their interactions.
• The PDCA cycle enables an organization to ensure that its processes
are adequately resourced and managed, and that opportunities for
improvement are determined and acted on.
• Risk-based thinking enables an organization to determine the factors
that could cause its processes and its FSMS to deviate from the
planned results, and to put in place controls to prevent or minimize
adverse effects.
 Benefits of ISO 22001
Competitive advantage
• Certification against one of the leading standards in your sector, such as ISO 22000
sets you apart from your competition.
Continual improvement
• Improve communications and processes around food safety throughout your
organisation and drive continual optimisation across your supply chain.
New business opportunities
• Food safety certification opens the door to new partnerships with the many
organisations that require certification to ISO 22000.
 Benefits of ISO 22001
Customer confidence
• Protect your brand and earn customer trust by proving the integrity of
your production programmes and supply chain management.
Employee engagement
• ISO 22000 has a renewed focus on employee engagement, which is of critical
importance when driving a food safety culture across your organisation.
Time and cost reductions
• Annex SL introduces an integrated approach to managing multiple management
systems, allowing you to treat all systems as a single entity
Food Safety
Management
System HACCP
ISO22001

GMP