The Malaysian Certification Scheme for Hazard Analysis and Critical Control Point system (MCS HACCP) describes procedures which apply to food premises in gaining HACCP certification. The scheme is administered by the Ministry of Health (MOH), which requires the food premises to set up and implement a HACCP system that meets the MCS HACCP criteria, followed by the application and granting of the certification. The certification process includes adequacy, compliance and any follow-up audits by appointed of certified auditors. The MOH will verify the maintenance of the certified HACCP system through surveillance audit.

The certification is granted for specific food product and is not a blanket certification for all types of food product from a food premise. The scheme is implemented through collaboration between the government, pool of independent auditors and the food premises.


HACCP stands for Hazard Analysis Critical Control Points. These are guidelines to ensure that food remains contamination free by making sure that all food operations are executed hygienically.

Companies that wish to comply with HACCP standards can use these guidelines to trace all food product stages in their company and to map out all possible contamination risks. Then, measures have to be taken by the company itself to avoid any contamination. From that moment on, the company can ask TüV NORD INTEGRA to investigate their operating procedures. If TüV NORD INTEGRA is convinced that adequate food safety guarantees are offered, a HACCP certificate can be issued.

Requirement For Application

Food premises applying for HACCP Certification shall fulfill the following requirements:

  • Food premises shall be licensed.
  • Company is registered with the Registrar of Companies (ROC).
  • Pre-requisite programmes shall be in place and documented.
  • The HACCP Manual shall be available with the minimum content of company. The Manual shall be duly signed and dated by the company management with executive responsibility.
  • The HACCP system shall be developed based on the Malaysian Standard MS 1480:2007 (1st Revision) and any other requirements imposed by the importing country/countries.
  • The HACCP system should have been implemented for a minimum of three (3) months prior to application.


The benefits of a certified HACCP system are as follows:
  • To facilitate and expedite the issuance of Health Certificate which is not dependent on end product testing.
  • To reduce the frequency of regulatory inspection on food premises and sampling.
  • To enhance safety of food produced by food premises.
  • To fulfill global requirements on food safety including the application for Approval Number for the exporting of fish and fishery products to European Union.
  • To promote the acceptance, both in Malaysia and overseas, of food produced from food premises with certified HACCP system.
  • To improve marketability of the certified product.
  • To gain recognition by use the HACCP logo upon certification.



HACCP logo refers to the logo issued by TÜV NORD and contains: