Our HACCP consultancy benefits your food business by providing customized HACCP plans, ensuring your operation complies with regulations, enhancing food safety, assuring quality, and promoting efficiency and cost savings. With HACCP, your business gains a competitive edge, improved reputation, and reduced risk of foodborne issues.

In Malaysia, HACCP certification can expedite your Health Certificate application for export purposes, facilitating international trade. Moreover, if you supply raw materials to well-known food companies, HACCP certification becomes a requirement, enhancing your marketability and credibility as a trusted supplier. Embracing HACCP strengthens your position in the industry, opening new business opportunities and reinforcing your dedication to delivering safe and high-quality food products.

• Improved Food Safety: The audit identifies potential hazards, enabling the implementation of effective control measures to enhance food safety.
• Compliance Assurance: It ensures that the business adheres to food safety regulations and industry standards, reducing the risk of non-compliance.
• Risk Reduction: By proactively addressing food safety risks, the business minimizes the likelihood of contamination or foodborne illnesses.

Participants will learn how to identify food hazards, establishing critical control points, and effective control measures. They will gain a deep understanding of food safety principles, monitoring techniques, and corrective actions. The training includes hands-on exercises and real-life case studies to enhance practical application.

1. Engage a HACCP Consultant: The company appoints a HACCP consultant to guide them through the certification process and ensure compliance with HACCP guidelines.
2. Food Factory Layout Establishment: Establish a physical layout of the facility complements the HACCP plan and supports effective hazard control measures.
3. Gap Analysis: The consultant conducts a comprehensive gap analysis to assess the company’s current practices and identify areas that need improvement to meet HACCP requirements.
4. Implementation of Improvements: Based on the gap analysis, the company implements necessary improvements to align with HACCP standards and best practices.
5. Internal Audit: The consultant performs an internal audit to verify that the implemented changes meet HACCP guidelines.
6. Certification Body Selection: The company selects a certification body (CAB) to conduct the final certification audit.
7. Final Certification Audit: The chosen CAB conducts the certification audit to assess the company’s compliance with HACCP requirements.
8. HACCP Certification: Upon successful completion of the audit, the company is awarded HACCP certification.

HACCP certification will not only ensure compliance with industry standards but also enhance your overall operations and food hygiene. By implementing effective hazard controls, you will improve food safety practices, instilling customer confidence, and positioning your company as a leader in maintaining the highest standards of quality and safety in the food industry.

• Hazard Analysis: Identifying potential food safety hazard (which can be biological, chemical, or physical)
  Example: In a poultry processing facility, a biological hazard could be the presence of harmful bacteria like Salmonella or Campylobacter on raw chicken.
• Critical Control Points (CCPs) Identification: Determining the controls to prevent, eliminate, or reduce the identified hazards to an acceptable level.
  Example: In the poultry processing example, a CCP could be the cooking step, where the internal temperature of the chicken must reach a specific level to kill harmful bacteria.
• Establish Critical Limits: Specific criteria or values set for each CCP
  Example: For the cooking CCP, the critical limit could be a minimum internal temperature of 74°C to ensure the elimination of harmful bacteria.
• Monitoring Procedures: Developing procedures to regularly monitor CCPs
  Example: During cooking, temperature probes are used to monitor the internal temperature of chicken to ensure it reaches the critical limit of 74°C.
• Corrective Actions: If there is a deviation from critical limits, corrective actions are immediately taken to bring the process back under control.
  Example: If the internal temperature of chicken is found to be below 74°C during cooking, corrective action may involve extending the cooking time until the desired temperature is reached.
• Verification Procedures: Validating and verifying the HACCP plan through testing and audits
  Example: Regular audits of the cooking process and temperature records are conducted.
• Record Keeping and Documentation: Comprehensive records and documentation of all HACCP-related activities are maintained
  Example: Temperature records from cooking processes are documented.

By applying these seven principles effectively, the poultry processing facility can control the food safety hazard of harmful bacteria, ensuring that the final chicken products are safe for consumption. This systematic approach helps prevent foodborne illnesses and enhances the overall safety and quality of food products.

Obtaining HACCP certification sets your food business on a path to long-term success and competitiveness. For instance, one of our clients, a small-scale bakery, achieved HACCP certification with our support. This certification not only boosted their reputation for producing safe and high-quality products but also opened doors to supply their breads, cakes and pastries to high-end hotels and restaurants. The certification served as a powerful differentiator, showcasing their commitment to food safety and elevating their standing in the competitive food market.

1. Industrial Knowledge: Our highly experienced team comprises individuals who have held senior positions in the food manufacturing and food-related industries.
2. 100% Certification Guaranteed: We have utmost confidence in our expertise, ensuring your organization achieves HACCP certification successfully.
3. “Done With You” Approach: Unlike generic solutions, we don’t just handover template documents. Our HACCP consultants work alongside you to implement a food safety program which is uniquely aligned with your business
4. 100% Transparent Cost: With us, there are no hidden or miscellaneous costs. We provide complete clarity, ensuring your project stays on budget.

HACCP consultants possess in-depth industrial knowledge, accumulated experiences, and exposure to various food industries. This expertise allows them to propose innovative solutions tailored to your food business. Moreover, the consultant saves you time by providing immediate answers to any questions related to their expertise. Our consultants always keep themselves updated on the latest food regulations in Malaysia, ensuring your business stays compliant with the ever-changing requirements.

HACCP certification is applicable to food manufacturers, processors, distributors, retailers, food service establishments, catering companies, central kitchen, food packaging companies, logistic companies handling food transportation, warehouse companies storing food products, as well as hotels and restaurants serving food.