** Only subject to the supplier who with application
Food Hygiene Regulations 2009 requires every proprietor and occupier of food manufacturing premises to prepare and hold a Food Security Assurance Program (CMP). PJKM is a well-documented practice system that guarantees certain types of food will not harm consumers when consumed. Among the PJKMs introduced to the premises involved in food manufacturing are Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP), ISO 22000 and so on.
Marking of Made in Malaysia “Logo” in Malaysia by the industry began in 1997 as one of the Government’s initiative to encourage people prioritize Malaysian goods, due to the economic downturn suffered by the country back then. Ministry of Domestic Trade and Consumer Affairs (KPDNHEP) was appointed as the secretariat “Buy Malaysian Goods Campaign.” This is one of the component of the campaign approach by the industry itself to enhance Malaysian interest to consume Malaysian products offered in market.
The Malaysian Certification Scheme for Hazard Analysis and Critical Control Point system was developed to provide a uniform certification scheme for HACCP system in food industries. ... But whichever system is used, the ultimate responsibility for food safety resides with the business processing or preparing food.
A certification scheme drawn up by the Malaysian Department of Agriculture in 2002, formerly known as Good Practice Scheme of Malaysia (SALM) to recognize farms that practice GAP. The scheme is constructed based on Malaysian Standard MS 1784:2005 Crop Commodities – Good Agriculture Practices (GAP).
The Malaysian Standard entitled ‘Halal Food: Production, Preparation, Handling and Storage – General Guide (MS 1500:2009) was developed under the Malaysian Standard Development System, under the wing of Department of Standardization Malaysia (DSM), Ministry of Science, Technology and Innovation.