MeSTI is a food safety programme launched by the Ministry of Health to implement a food hygiene management and operations management system that includes food safety protection as well as food quality and safety.

Before being awarded certification with the MeSTI qualification, food operators are directed and obligated to establish and implement the ‘Food Safety Assurance Program.’ Businesses must create a framework with a national framework of expected and reported activities.

The Ministry of Health will appoint auditors to conduct on-site assessment and audits of your production premises. MOH auditors will ensure that all necessary MeSTI elements are implemented that they meet the desired limits or expectations. Following the on-site audit, there will be a follow-up audit to allow companies three months to resolve nonconformances (if any).

In Malaysia, MS 1514:2009 GMP is the specification established by the Food Safety & Quality Division of the Ministry of Health, aimed at increasing the level of local food producer standards for the production of healthier foods, cosmetics, and health supplements, as well as conventional medicine. Consequently, development in Good Manufacturing Practice is important to strengthen your brand awareness and boost consumer trust.

GMP certification provides a high level of assurance that the foods, cosmetics, and medicines were created using effective, beneficial, and high-quality methods. Items that are manufactured in accordance with GMP become compliant with market requirements.

GMP improves production quality and prepares it for sectoral criteria. Having GMP improves operating performance and eliminates improper practises through seamless procedures. Furthermore, the GMP serves as the foundation for the institution’s certification of many other food safety and HACCP requirements.

HACCP (Hazard Analysis and Critical Control Point) is a framework that focuses on identifying and avoiding hazardous situations in the manufacturing and food distribution processes. It addresses food safety concerns by analysing and controlling biological, chemical, and physical hazards.

HACCP system was first introduced to Malaysia in 1998. HACCP standard is governed under Department of Standards Malaysia (DSM) which is a member of the National Committee on Food Safety (NCFS). The Malaysian HACCP certification scheme is recognized by the Codex Alimentarius Commission and meets higher food safety standard requirements such as ISO 22000:2018.

A HACCP certification demonstrates your food establishment’s dedication to adhering to food safety regulations. HACCP certification also open access to new markets for businesses.

It is suitable for any organization who involved directly or indirectly in the food chain such as farms, fisheries, dairies, meat processors, and food service providers such as restaurants, hospitals, and catering services, etc.