Reading material for HACCP MALAYSIAN CERTIFICATION SCHEME

References used by Malaysian Certification Scheme for HACCP Certification, Food Safety and Quality Division, Department of Public Health, Ministry of Health Malaysia:

1. Codex Basic Food Hygiene Texts/Annex to CAC/RCP 1-1969, Rev.3 .Codex Alimentarius (1997).
2. Food Act 1983 and Food Regulations 1985, Malaysia.
3. Guidance on Regulatory Assessment of HACCP Report of a Joint FAO/WHO Consultation on the Role of Government Agencies in Assessing HACCP, Geneva (1998).
4. Laboratory Accreditation Scheme of Malaysia. Department of Standards Malaysia.
5. Malaysian Standard MS 1480:2007. Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System (1st Revision). Department of Standards Malaysia. (2007).
6. Guidelines on Good Hygiene Practice for Small and Medium Scale Food Industries Towards HACCP (2002).

HELPFUL HACCP MATERIAL FROM AROUND THE WORLD:

Guidebook For The Preparation of HACCP Plans

HACCP principles and practice: teacher's handbook

CAC/RCP 1-1969, Rev. 4-2003 - Annex  (Guidelines for application, a 2003 annex of a much older document)

THE HACCP ADVANTAGE Guidebook

 

Given the current situation in Malaysia, we urge for everyone to comply with the Movement Control Order. The Ministry of Health and World Health Organization have provided guidelines for the public as well as updates to the spread of COVID-19 in the following links:

http://www.moh.gov.my/index.php/pages/view/2019-ncov-wuhan
https://www.who.int/emergencies/diseases/novel-coronavirus-2019