HACCP: Ensuring Food Safety and Consumer Confidence

HACCP: Ensuring Food Safety and Consumer Confidence

 

By: Mohd Azam Jusoh & Norman Ramli

 

Pejabat Perikanan Daerah Hilir Perak

 

(mohdazamjusoh@yahoo.com.my)

 

HACCP: A Recognized Standard for Food Safety

 

The Hazard Analysis and Critical Control Points (HACCP) system is a globally recognized standard that ensures food safety and meets consumer demands. The HACCP Certification Scheme provides official recognition to food premises that successfully implement and maintain HACCP systems for their food products.

 

Open to All Food Processors

 

Applications for HACCP certification are open to all types of food processors involved in food manufacturing. Applicants must implement and adhere to all HACCP elements and Pre-requisite Programs (PRPs) outlined in Malaysian Standards 1480:2007, MS 1514:2009, and MS 1480:2019 (effective from September 1, 2021). The certification process involves audits for adequacy, compliance, and monitoring by auditors appointed by the Food Safety and Quality Division (BKKM).

 

Objectives of HACCP:

 

- To ensure the safety of food produced.

- To meet the requirements of the European Union (EU) and the United States for exporting fish and fish products.

- To establish a comprehensive food safety system in the country, as HACCP is becoming a global requirement for food exports.

 

Technical Visit to Fish Processing Facilities

 

A technical visit to fish processing facilities involved in exporting fish and fish products was conducted in Hutan Melintang, Perak, by the Food Safety and Quality Division, Ministry of Health Malaysia. The companies involved were QL Food Sdn. Bhd, Chew, Yew Enterprise Sdn. Bhd, and Leng Wah Fishery Sdn. Bhd. All three companies hold HACCP certification, along with Good Manufacturing Practices (GMP) and Halal certifications.

 

The visit to QL Food Sdn. Bhd included a tour of the fish landing jetty and the processing plant for surimi, fish balls, and fish cakes. The purpose of the visit was to gather information on fish landing and surimi processing for export from these fisheries to the EU, China, and the United States. QL Food also presented information on improvement and control measures for fisheries, and discussions were held with involved agencies to review food safety controls, including improvements to safety control procedures implemented by the company to meet safety requirements and improvements outlined by the exporting countries.

 

Similar technical visits were conducted at the jellyfish landing jetty at Leng Wah Fishery Sdn Bhd and Chew & Yew Enterprise Sdn Bhd. The visiting group was given a tour of the fishing facilities, the jellyfish landing jetty in Bagan Datuk, and the gamat processing plant at Chew & Yew Enterprise Sdn. Bhd. The purpose was to gather information on the landing of jellyfish and gamat for export from these fisheries to China. We were informed by the jellyfish landing operators in Bagan Datuk that they can achieve a catch of 50 metric tons per day. Jellyfish fishing is seasonal, taking place from April to October.

 

HACCP: A vital step towards ensuring food safety and consumer confidence.