Introduction to MOH Certification Scheme – MESTI, GMP & HACCP vs ISO 22000 Certification

Key Highlights

Understanding Different Food Safety Certifications: Each certification serves a unique purpose, ensuring safety and compliance in food production.
Practical Applications: Real-world examples demonstrate how each certification impacts food businesses.
Certification Bodies Selection: Learn about the auditing processes and who conducts them for each certification.

Short Introduction

Hey there, food safety enthusiasts! 🌟

If you’ve ever felt lost in the sea of food safety certifications, you’re not alone. With terms like MESTI, GMP, HACCP and ISO 22000 flying around, it can be a bit overwhelming. But don’t worry!

In this blog, we’ll break it all down, making it easy to understand how these certifications work and why they matter. By the end, you’ll be equipped with the knowledge to navigate the world of food safety certifications confidently.

Let’s get started!

Topic 1: What is MESTI Certification?

So, let’s kick things off with MESTI. This stands for “Makanan Selamat Tanggungjawab Industri.” It’s primarily aimed at micro and small-sized food businesses.

The main goal is to ensure food business operator comply to food safety regulations.

MESTI certification is essential for food and drink manufacturers. Picture this: if you own a ready-to-eat malay kueh processing factory, MESTI certification shows customers that you meet basic food hygiene standards. It’s like a badge of honour that tells your patrons.

“We care about your safety!”

The process to obtain MeSTI certification involves several key steps:

1. Preparation of Documentation:

You’ll need to compile thorough documentation outlining your food safety practices. This includes standard operating procedures (SOPs), records of food handling, and training materials for staff. Proper documentation is crucial as it demonstrates your commitment to food safety.

2. Operational Period:

Before applying for certification, your business must operate for a minimum of three months. This period allows you to establish and refine your food safety practices in a real-world setting, ensuring that you can consistently meet safety standards.

3. Audit:

Submit your MeSTI application through online FoSIM portal. MOH will be the certification body to conduct audit on site to assess your premises and implementation. During this audit, they’ll check for compliance with hygiene and safety standards, ensuring that your food preparation areas and storage areas are up to par.

3. Meeting Hygiene Standards:

It’s essential to ensure that your premises meet stringent hygiene standards. This includes everything from cleanliness to proper food storage practices. If any issues are identified during the inspection, you’ll need to address them before certification can be granted.

4. Reporting the audit:

Following a successful audit, a final report will be posted on the FoSIM portal. This report outlines the findings of the audit. Any non-compliance shall be addressed within the agreed time frame. Upon closure of those non-compliance, your MESTI certificate will be released!

Topic 2: What is GMP Certification?

Next up is Good Manufacturing Practices (GMP) certification.

This one focuses on maintaining consistent food hygiene compliance in food production. It targets a broad range of food industries and emphasizes key areas like layout, personal hygiene, maintenance, waste control and pest control.

To achieve GMP certification, businesses must demonstrate adherence to strict guidelines. For instance, the layout of food production areas must facilitate smooth workflow while preventing cross-contamination. Equipment should be maintained regularly to prevent malfunctions that could lead to safety hazards.

The same audit process that applies to MeSTI will also be applicable for GMP certification. The MOH conducts audits to evaluate compliance with GMP standards. A food factory that receives GMP certification not only assures its customers of food hygiene but also sets itself apart from competitors who may not prioritize such standards.

Topic 3: What is HACCP Certification?

Now, let’s talk about HACCP, or Hazard Analysis Critical Control Point. This is a product certification specifically aimed at the food production industry. Its main goal is to identify and manage food safety hazards—think physical, chemical, biological, and allergenic risks.

HACCP focuses on critical control points (CCPs), which are specific points in the process where risks can be controlled or eliminated. For example, if a supplier delivers fresh produce, the manufacturer needs to ensure that it is free from harmful pesticides. If this step is overlooked, it could lead to contamination of the final product.

For instance, a juice manufacturer needs HACCP certification to ensure their drinks are safe to consume. This involves conducting a thorough analysis of the production process to identify potential hazards at every stage. From sourcing ingredients to packaging, every step is scrutinized for safety risks.

Audits for HACCP certification can be performed by the MOH or third-party certification bodies, adding a layer of credibility. This means that a manufacturer can choose to have an independent organization assess their processes, ensuring objectivity and thoroughness. Achieving HACCP certification not only meets regulatory requirements but also builds consumer trust.

Topic 4: What is ISO 22000 Certification?

ISO 22000 certification is a bit different; it’s a system certification applicable within the food factory activities. This one’s all about context, risk assessment on both the organization and product categories, emergency preparedness and etc. If you’re managing a large food processing plant, ISO 22000 certification helps you tackle internal and external risks effectively while ensuring compliance with legal standards.

Unlike the other certifications, ISO 22000 audits are usually done by third-party bodies—so you know it’s thorough! ISO 22000, specifically for food safety management systems, is designed to ensure that organizations effectively manage food safety risks in their operations.

ISO 22000 certification involves a holistic approach to food safety. It requires businesses to assess their context, including external factors like market conditions and internal factors like staff turnover. This comprehensive view allows organizations to develop a robust food safety management system tailored to their unique circumstances.

Moreover, ISO 22000 certification is recognized internationally, making it valuable for businesses looking to expand globally. It signals to customers and partners that a company is committed to maintaining high standards of safety and quality. This can open doors to new markets and opportunities.

Topic 5: MOH vs. 3rd Party Certification Bodies

Understanding the distinction between certifications provided by the Ministry of Health (MOH) and those from third-party certification bodies (CBs) is crucial for food businesses. Here’s a closer look at the key differences:

1.Product vs. System Certification:

MOH Certifications: Typically focus on specific products / product categories and processing lines, ensuring they meet safety and legal standards. For example, certifications like HACCP are product-specific, assessing individual food items and their safety throughout the production process.

ISO 22000 Certification: On the other hand, ISO 22000 certification, is system-oriented. It evaluates the overall food safety management system of an organization rather than just individual products. This means it looks at how processes are managed, risks are assessed and procedures are implemented across the entire organization.

2. National vs. International Certification:

MOH Certifications: These are usually recognized and required within a specific country, such as Malaysia. They align with national regulations and standards, providing a local framework for food safety compliance. This is particularly important for businesses that operate solely within their national borders.

Third-Party Certifications: These often have international recognition, making them valuable for businesses that operate globally or wish to enter international markets. For instance, ISO certifications are acknowledged worldwide, facilitating trade and customer trust across borders.

3. MS 1480 HACCP vs. Codex HACCP:

MS 1480 HACCP: This is a Malaysian standard specifically tailored to the local context, addressing the HACCP requirements to be audited by MOH and other government related certification such as Veterinary Health Mark (VHM).

Codex HACCP: In contrast, Codex standards are developed by the Codex Alimentarius Commission and are internationally accepted. They provide a broad framework that can be adapted to various countries and industries. This means that while MS 1480 is more localized, Codex offers a more universal approach to food safety, commonly to be audited by third party certification bodies

4. CCP in HACCP vs. CCP & OPRP in ISO 22000:

Critical Control Points (CCPs): In HACCP, the focus is primarily on identifying and managing CCPs—specific points in the production process where hazards can be controlled or eliminated. For example, cooking temperatures in a meat processing facility would be a CCP.

CCP & Operational Prerequisite Programs (OPRPs) in ISO 22000: ISO 22000 expands on this concept by integrating both CCPs and OPRPs. OPRPs are essential practices that help maintain food safety but may not directly control a hazard. For example, staff training on hygiene practices is an OPRP that supports the overall safety system. This dual approach in ISO 22000 provides a more comprehensive framework for managing food safety risks.

Are You Ready ?

Before you dive deeper into the MOH certification scheme, let’s take a moment for a self-assessment. Ask yourself:

Are your team members well-versed? Do they understand the requirements and importance of MESTI, GMP, HACCP, and ISO 22000?
Is your documentation on point? Do you have all necessary records and SOPs organized and ready for audits?
How often do you conduct training? When was the last time you refreshed your team’s knowledge on food safety practices?
Are you compliant with current regulations? Have you recently reviewed your practices to ensure they align with the latest food safety standards?
Is your certification up to date? When is your next renewal due, and are you prepared for it?

If any of these questions leave you uncertain, it’s time to take action!

Partner with Magcolm Solutions for Success!

At Magcolm Solutions, we’re here to guide you through the maze of food safety certifications. Whether it’s training your staff, organizing documentation, or preparing for audits, we’ve got your back. Don’t wait for a compliance issue to arise—let’s work together to build a robust culture of safety and quality in your food business!

FAQs

1. What is MESTI certification?

It’s a certification for small and medium-sized businesses ensuring food safety compliance.

2. Who audits GMP certification?

The Ministry of Health (MOH) takes care of GMP audits.

3. What does HACCP focus on?

It identifies and controls food safety hazards in production.

4. Is ISO certification recognized worldwide?

Absolutely! ISO certifications are respected globally.

5. Do I need prior experience to get certified?

Nope! With the right resources, anyone can navigate the certification process.

6. How often do I need to renew my certifications?

This can vary, but most certifications require periodic audits to maintain compliance.

Conclusion

So there you have it! Understanding the MOH certification scheme doesn’t have to be overwhelming. Each certification—MESTI, GMP, HACCP, and ISO 22000—serves a unique purpose in ensuring food safety and compliance. Whether you’re running a ready-to-eat food central kitchen or a large food factory, getting certified is a great way to show your commitment to safety.

In the food industry, safety is paramount. The certifications not only protect consumers but also enhance your reputation as a responsible business owner. Imagine the peace of mind knowing that your practices meet regulatory standards and that you’re providing safe food to your community.

Let’s make the food world a safer place together! By embracing these certifications, you’re not only ensuring compliance but also fostering a culture of safety and quality that benefits everyone involved.

Happy certifying!