EPF 3107

MICROBIOLOGY AND SAFE

FOOD PROCESSING
Department of Food Process and Engineering
Dr. Noor Zafira Noor Hasnan
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 Topic 1.4
Legislation and food safety
management system

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Food safety
management
system
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 Food safety management systems
(FSMS)
• Food Safety Management System (FSMS) : provides a preventative approach to
identify, prevent and reduce food-borne hazards.

• Also known as food safety assurance system

• It is a system that a food processor develop for their products processing and
implement. A well implemented system is eligible for certification after passing
the audit.

• FSMS is important to help processors to comply with regulations and thus , to

minimize the risk of food poisoning and to make the food safe for consumption.

• Failure to provide a food safety management system could be compounded under

the Food Hygiene Regulations 2009

• The requirement for the system and its way for implementation is outlined in
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standard.
Common Food safety management
system in Malaysia

GMP
and
GHP

Now we also
have MESTI
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• The rules and guidelines on how to develop and implement GMP, HACCP and ISO

22000 are outlined in ISO standards at global level.

• In Malaysia, these international standards are translated into local guidelines and

named as

– Malaysian Standard MS 1514 Good Manufacturing Practice (GMP) For Food

– Malaysian Standard MS 1480 Hazard Analysis Critical Control Point (HACCP)

– Malaysian Standard MS ISO 22000 Food Safety Management System (not in syllabus)

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 Standards? What are they?
A standard is a document approved through consensus by a recognized
(standardization) body, that provides rules, guidelines or characteristics for
products or related processes and production methods, with which
compliance is not mandatory.

A regulation is a Government
document that lays down product
Standards are not characteristics or their related
governmental processes and production methods,
regulations including the applicable
administrative provisions, with
which compliance is mandatory.
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 Other standards on food safety
management system in Malaysia
• Makanan Selamat Tanggungjawab Industri
(MeSTI) for small and medium enterprises
• HALAL  MS 1500:2009 Halal Food -
Production, preparation, handling and storage
- General guidelines
• Bersih, Selamat Dan Sihat (BeSS) for food
outlet

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 MS 1500 Halal Food
• contains practical guidelines for the food industry on the

preparation and handling of halal food (including

nutrient enhancers).

• used by Department of Islamic Development Malaysia

(JAKIM) as the basis for certification

• Include requirements on food safety and hygiene

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 Malaysian Standard regarding Halal
Food
• Malaysia has been a pioneer in the
development of Halal standards
• MS 1500 Halal Food - Production,
preparation, handling and storage - General
guidelines
• Halal is also a Food Safety Management
System in compliance with the Law of
Sharia
• Has been increasingly recognized globally
• In Malaysia

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Label at food packaging

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We focus on GMP and HACCP and slight
introduction to MeSTI

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Elements of GMP in MS 1514

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 Site location
Layout

Water, ice, steam

Wash basin
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Reference: International Food Safety Training Centre (2019)
 Change room

Storage

Cleaning, sanitation and Raw material control

maintenance
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Reference: International Food Safety Training Centre (2019)
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Reference: International Food Safety Training Centre (2019)
 Elements of HACCP in MS 1480

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Reference: SIRIM STS (2019) (only for education and not for commercial training)
Reference: International Food Safety Training Centre (2019) (only for education and not
for commercial training) 19
Homework: Benefits and importance
food safety management system????
Food
National
processing
economy
companies

Consumer Retailers

Farmer/
grower
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 References
• https://www.gov.mb.ca/agriculture/food-safety/at-the-
food-processor/food-safety-program/pubs/fs_16.pdf
• FSMA and Food Safety Systems: Understanding and
Implementing the Rules by Jeffrey T.Barach
• http://www.todaysdietitian.com/newarchives/110413p50.s
html
• https://haccpmentor.com/food-safety-hazards/hazard-
identification-101/
• http://www.nfsmi.org/documentlibraryfiles/PDF/20160318
042445.pdf
• http://www.inspection.gc.ca/food/non-federally-
registered/product-inspection/inspection-
manual/eng/1393949957029/1393950086417?chap=5

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END OF LECTURE 1.4

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