MS 1514-2009

MS 1514:2009
MALAYSIAN
STANDARD
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GOOD MANUFACTURING PRACTICE (GMP)

FOR FOOD
(FIRST REVISION)
ICS: 67.020
Descriptors: GMP, food chain, design and facilities, control of operation, maintenance, cleaning,
sanitation, personal hygiene, transportation, distribution, product information, training,
internal inspection, management review
© Copyright 2009
DEPARTMENT OF STANDARDS MALAYSIA
DEVELOPMENT OF MALAYSIAN STANDARDS
The Department of Standards Malaysia (STANDARDS MALAYSIA) is the national

standardisation and accreditation body.
The main function of the Department is to foster and promote standards,

standardisation and accreditation as a means of advancing the national economy,
promoting industrial efficiency and development, benefiting the health and safety of
the public, protecting the consumers, facilitating domestic and international trade and
furthering international cooperation in relation to standards and standardisation.
Malaysian Standards are developed through consensus by committees which

comprise of balanced representation of producers, users, consumers and others with
relevant interests, as may be appropriate to the subject in hand. To the greatest
extent possible, Malaysian Standards are aligned to or are adoption of international
standards. Approval of a standard as a Malaysian Standard is governed by the
Standards of Malaysia Act 1996 (Act 549). Malaysian Standards are reviewed
periodically. The use of Malaysian Standards is voluntary except in so far as they are
made mandatory by regulatory authorities by means of regulations, local by-laws or
any other similar ways.
The Department of Standards appoints SIRIM Berhad as the agent to develop

Malaysian Standards. The Department also appoints SIRIM Berhad as the agent for
distribution and sale of Malaysian Standards.
For further information on Malaysian Standards, please contact:
Department of Standards Malaysia OR SIRIM Berhad

Century Square, Level 1 & 2 (Company No. 367474 - V)
Blok 2300, Jalan Usahawan 1, Persiaran Dato’ Menteri
63000 Cyberjaya P.O. Box 7035, Section 2
Selangor D.E. 40911 Shah Alam
MALAYSIA Selangor D.E.
Tel: 60 3 8318 0002 Tel: 60 3 5544 6000

Fax: 60 3 8319 3131 Fax: 60 3 5510 8095
http://www.standardsmalaysia.gov.my http://www.sirim.my
E-mail: central@standardsmalaysia.gov.my
MS 1514:2009
CONTENTS
Page
Committee representation..................................................................................................... ii
Foreword ............................................................................................................................... iii
0 Introduction .............................................................................................................. 1
1 Scope ....................................................................................................................... 2
2 Normative references............................................................................................... 2
3 Definitions ................................................................................................................ 3
4 Design and facilities ................................................................................................. 4
5 Control of operation ................................................................................................. 10
6 Maintenance, cleaning and sanitisation................................................................... 16
7 Personal hygiene ..................................................................................................... 21
8 Transportation and distribution ................................................................................ 22
9 Product information.................................................................................................. 24
10 Training .................................................................................................................... 24
11 Internal inspection.................................................................................................... 25
12 Management review................................................................................................. 26
13 Legal requirements .................................................................................................. 26
Annexes
A References providing examples of control measures, including prerequisite

programmes and guidance for selection and use.................................................... 27
B Related standards.................................................................................................... 31
Bibliography .......................................................................................................................... 32
© STANDARDS MALAYSIA 2009 - All rights reserved i

MS 1514:2009
Committee representation
The Industry Standards Committee on Food and Food Products (ISC U) under whose authority this Malaysian
Standard was developed, comprises representatives from the following organisations:
Department of Agriculture Malaysia

Department of Chemistry, Malaysia
Department of Standards Malaysia
Federal Agricultural Marketing Authority
Federation of Malaysian Manufacturers

Malaysian Agricultural Research and Development Institute
Malaysian Association of Standards Users
Malaysian Institute of Food Technology
Malaysian Palm Oil Association
Malaysian Palm Oil Board
Ministry of Agriculture and Agro-Based Industry
Ministry of Health Malaysia
Ministry of International Trade and Industry
Ministry of Science, Technology and Innovation (National Biotechnology Division)
Universiti Kebangsaan Malaysia
Universiti Putra Malaysia
The Technical Committee on Food Safety System which developed this Malaysian Standard consists of
representatives from the following organisations:
Department of Agriculture Malaysia
Department of Fishery
Department of Veterinary Services
Federal Agricultural Marketing Authority
Federation of Malaysian Manufacturers
Malaysian Agricultural Research and Development Institute
Malaysian Association of Standards Users
Malaysian Institute of Food Technology
Malaysian Palm Oil Association
Malaysian Palm Oil Board
Ministry of Health Malaysia
SIRIM Berhad (Secretariat)
SIRIM QAS International Sdn Bhd
Universiti Kebangsaan Malaysia
Universiti Putra Malaysia
ii © STANDARDS MALAYSIA 2009 – All rights reserved

MS 1514:2009
FOREWORD
This Malaysian Standard was developed by the Technical Committee on Food Safety System
under the authority of the Industry Standards Committee on Food and Food Products.
This Malaysian Standard is the first revision of MS 1514, General principles of food hygiene.
Major modifications in this revision are as follows:
a) the title has been changed to “Good Manufacturing Practice (GMP) for food”;
b) amendment on the scope, i.e. food chain coverage was amended “from primary
production to the final consumer” to “incoming materials to the final consumer”;
c) deletion of Clause 3 on “Primary production”;
d) incorporation of a new subclause on “Traceability”;
e) expansion of subclause on waste management which now included solid waste and liquid
waste;
f) incorporation of a new subclause on “Internal inspection”;
g) incorporation of Annex A on “References providing examples of control measures,

including prerequisite programmes and guidance for their selection and use”; and
h) incorporation of Annex B on “Related standards”.
This Malaysian Standard cancels and replaces MS 1514:2001.
Compliance with a Malaysian Standard does not of itself confer immunity from legal
obligations.
© STANDARDS MALAYSIA 2009 - All rights reserved iii

MS 1514:2009
GOOD MANUFACTURING PRACTICE (GMP) FOR FOOD

(FIRST REVISION)
0 Introduction
0.1 Objectives
The overall objectives of this standard are:
a) identify the essential principles of food hygiene applicable within the food establishment,
including incoming materials through to the customer, to achieve the goal of ensuring
that food is safe and suitable for human consumption;
b) indicate how to implement those principles;
c) provide a guidance for specific codes which may be needed for sectors of the food chain;
processes; or commodities; to amplify the hygiene requirements specific to those areas;
and
d) recommend an approach towards preparation for Hazard Analysis and Critical Control
Point (HACCP) implementation.
0.2 Roles of governments, industry and consumers
0.2.1 Governments can consider the contents of this standard and decide how best they
should encourage the implementation of these general principles to:
a) protect consumers adequately from illness or injury caused by food; policies need to
consider the vulnerability of the population or of different groups within the population;
b) provide assurance that food is suitable for human consumption;
c) maintain confidence in domestic and internationally traded food; and
d) provide health education programmes which effectively communicate the principles of

food hygiene to industry and consumers.
0.2.2 Industry should apply the hygienic practices set out in this standard to:
a) provide food which is safe and suitable for consumption;
b) ensure that consumers have clear and easily-understood information, by way of labelling
and other appropriate means, to enable them to protect their food from contamination and
growth/survival of foodborne pathogens by storing, handling and preparing it correctly;
and
c) maintain confidence in domestic and internationally traded food.
0.2.3 Consumers should recognise their role by following instructions and applying
appropriate food hygiene measures.
© STANDARDS MALAYSIA 2009 - All rights reserved 1

MS 1514:2009
0.3 General
People have the right to expect the food they eat to be safe and suitable for consumption.
Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But
there are also other consequences. Outbreaks of foodborne illness can damage trade and
tourism, and lead to loss of earnings, unemployment and litigation. Food spoilage is wasteful,
costly and can adversely affect trade and consumer confidence.
International food trade and foreign travel are increasing, bringing important social and
economic benefits. But this also makes the spread of illness around the world easier. Eating
habits too, have undergone major change in many countries over the last two decades and
new food production, preparation and distribution techniques have developed to reflect these.
Effective hygiene control, therefore, is vital to avoid the adverse human health and economic
consequences of foodborne illness, foodborne injury, and food spoilage. Everyone, including
farmers and growers, manufacturers and processors, food handlers and consumers, has a
responsibility to assure that food is safe and suitable for consumption.
Phrases “where necessary” and “where appropriate” were used in this standard. In deciding
whether a requirement is necessary or appropriate, an assessment of the risks should be
made, preferably within the framework of the HACCP approach. This approach allows the
requirements in this standard to be flexibly and sensibly applied with a proper regard for the
overall objectives of producing food which is safe and suitable for consumption. In so doing it
takes into account the wide diversity of activities and varying degrees of risk involved in
producing food. Additional guidance is available as in Annex A for specific food codes and
Annex B for relevant MS.
This standard lays a firm foundation on good manufacturing practice (GMP) to ensure food
hygiene and should be used in conjunction with each specific code of hygienic practice and
the guidelines on microbiological criteria, where appropriate. The standard follows the food
chain from incoming materials through to the customers, highlighting the key hygiene controls
at each stage. It recommends a HACCP - based approach wherever possible to enhance
food safety as described in MS 1480, Food Safety According to Hazard Analysis and Critical
Control Point (HACCP) System".
1 Scope
This Malaysian Standard follows the food chain from incoming materials to the customer,
setting out the necessary hygiene conditions for producing food which is safe and suitable for
consumption in food manufacturing.
This standard provides a base-line structure on GMP. For other specific guidance applicable
to particular sectors, see Annex A and B. Such specific guidance should be read in
conjunction with this standard.
2 Normative references
The following normative references are indispensable for the application of this standard. For
dated reference, only the edition cited applies. For undated reference, the latest edition of the
normative reference (including any amendments) applies.
2 © STANDARDS MALAYSIA 2009 - All rights reserved

MS 1514:2009
MS 1480, Food Safety According to Hazard Analysis and Critical Control Point (HACCP)
System
Food Act 1983 and Food Regulations 1985
3 Definitions
For the purpose of this Malaysian Standard, the following definitions apply.
3.1 Cleaning
The removal of soil, food residue, dirt, grease or other objectionable matter.
3.2 Contaminant
Any biological or chemical agent, foreign matter, or other substances not intentionally added
to food which may compromise food safety or suitability.
3.3 Contamination
The introduction or occurrence of a contaminant in food or food environment.
3.4 Disinfection
The reduction, by means of chemical agents and/or physical methods, of number of

microorganisms in the environment, to a level that does not compromise food safety or
suitability.
3.5 Establishment
Any premises comprising groups of people and facilities that are involved in the food
preparation, processing, manufacturing, packaging, storage, transportation, distribution,
handling or offering for sale or supply in any sector of the food chain.
3.6 Food hygiene
All measures and conditions necessary to control hazards and to ensure safety and suitability
of food for human consumption taking into account its intended use.
3.7 Good Manufacturing Practice (GMP)
A set of regulations, codes, and guidelines that control the operational conditions within a
food establishment allowing for the production of safe food.
3.8 Hazard
A biological, chemical or physical agent in, or condition of, food with the potential to cause an
adverse health effect.

MS 1514:2009
3.9 HACCP system
A system which identifies, evaluates, and controls hazards which are significant for food
safety.
3.10 Risk
A function of the probability of an adverse health effect and the severity of that effect,
consequential to a hazard(s) in food.
3.11 Food handler
Any person who directly handles packaged or unpackaged food, food equipment and utensils,
or food contact surfaces and is therefore expected to comply with food hygiene requirements.
3.12 Food safety
Assurance that food will not cause harm to the consumer when it is prepared and/or eaten
according to its intended use.
3.13 Food suitability
Assurance that food is acceptable for human consumption according to its intended use.
3.14 Visitor
Visitors include external visitors and service support staff. Examples of external visitors are
auditors, enforcement officers, suppliers, contractors, etc. Service support staff includes any
other person who are not working in that particular area, e.g. maintenance, management
staffs and cleaners, etc.
3.15 Sanitation
Sanitation refers to the hygienic measures for ensuring food safety.
3.16 Sanitisation
To adequately treat food-contact surfaces by a process that is effective in destroying
vegetative cells of microorganisms of public health significance, and in substantially reducing
numbers of other undesirable microorganisms, but without adversely affecting the product or
its safety for the consumer.
4 Design and facilities

4.1 Objectives
Depending on the nature of the operations and the risks associated with them, premises,
equipment and facilities should be located, designed and constructed to ensure that:
a) contamination is minimised;

MS 1514:2009
b) design and layout permit appropriate maintenance, cleaning and disinfection and
minimise air-borne contamination;
c) surfaces and materials, in particular those in contact with food, are non-toxic in intended
use and, where necessary, suitably durable, and easy to maintain and clean;
d) where appropriate, suitable facilities are available for temperature, humidity and other
controls; and
e) there is effective protection against pest access and harbourage.
4.2 Rationale
Attention to good hygienic design and construction, appropriate location, and the provision of
adequate facilities, is necessary to enable hazards to be effectively controlled.
4.3 Location
Potential sources of contamination need to be considered when deciding where to locate food
establishments, as well as the effectiveness of any reasonable measures that might be taken
to protect food. Establishments should not be located anywhere where, after considering such
protective measures, it is clear that there will remain a threat to food safety or suitability. In
particular, establishments should be located away from:
a) environmentally polluted areas and industrial activities which pose potential and serious
threat of contaminating food;
b) areas subject to flooding;
c) areas prone to pest infestations; and
d) areas where wastes, either solid or liquid, cannot be removed effectively.
4.4 Premises and rooms
4.4.1 Design and layout
The internal design and layout of food establishments should permit good food hygiene
practices, including protection of foodstuffs against cross-contamination during and in
between operations.
It should permit the taking of proper precautions to reduce the potential for contamination of
food, food-contact surfaces, or food-packaging materials with microorganisms, chemicals, filth
or other extraneous material. The potential for contamination can be reduced by adequate
food safety controls and operating practices or effective design, including the separation of
operations in which contamination is likely to occur, by one or more of the following means,
location, time, partition, air flow, enclosed systems or other effective means.
Aisles or working spaces should be provided between equipment and walls and be
adequately unobstructed and of adequate width to permit employees to perform their duties
and to protect against contaminating food or food-contact surfaces with clothing or personal
contact.

MS 1514:2009
4.4.2 Internal structures and fittings
Structures within food establishments should be soundly built of durable materials and be
easy to maintain, clean and where appropriate, able to be disinfected. In particular the
following specific conditions should be satisfied where necessary to protect the safety and
suitability of food:
a) the surfaces of walls, partitions and floors should be made of impervious materials with no
toxic effect in intended use;
b) walls and partitions should have a smooth surface up to a height appropriate to the
operation;
c) floors should be constructed to allow adequate drainage and cleaning;
d) ceilings and overhead fixtures should be constructed and finished to minimise the build
up of dirt and condensation, and the shedding of particles. The drip or condensate from
fixtures, ducts and pipes shall not contaminate food, food-contact surfaces, or food-
packaging materials;
e) windows should be constructed to minimise the build up of dirt, be easy to clean, and
where necessary, be fitted with removable and cleanable insect-proof screens;
f) doors should have smooth, non-absorbent surfaces and be easy to clean and, where
necessary, disinfect; and
g) working surfaces that come into direct contact with food should be in sound condition,
durable and easy to clean, maintain and sanitise. They should be made of smooth, non-
absorbent materials, and inert to the food, to detergents and sanitisers under normal
operating conditions.
4.5 Equipment
4.5.1 General
Equipment shall be located so that it:
a) permits adequate maintenance and cleaning;
b) functions in accordance with its intended use; and
c) facilitates good hygiene practices, including monitoring.
Equipment and containers should be made of materials with no toxic effect in intended use.
Where necessary, equipment should be durable and movable or capable of being
disassembled to allow for maintenance, cleaning, sanitisation, monitoring and to facilitate
inspection for pests.
Container for waste, by-product and inedible substance, shall be specifically identified,
suitably constructed and where appropriate, made of impervious materials. Containers used
to hold toxic substances shall be identified and, kept locked to prevent malicious or accidental
contamination of food.

MS 1514:2009
4.5.2 Food control and monitoring equipment
4.5.2.1 Design
Equipment and containers (other than disposable containers and packaging) that come into
contact with food, should be designed and constructed to ensure that, they can be adequately
cleaned, sanitised and maintained to avoid the contamination of food.
Equipment used to cook, heat treat, cool, store or freeze food should be designed to achieve
the required food temperatures as rapidly as necessary in the interests of food safety and
suitability, and maintain them effectively. Such equipment should also be designed to allow
temperatures to be monitored and controlled. Where necessary, such equipment should have
effective means of controlling and monitoring humidity, air-flow and other characteristics likely
to have a detrimental effect on the safety or suitability of food. These requirements are
intended to ensure that:
a) harmful or undesirable microorganisms or their toxins are eliminated or reduced to safe

levels or their survival and growth are effectively controlled;
b) where appropriate, critical limits established in HACCP-based plans can be monitored;
c) temperatures and other conditions necessary to food safety and suitability can be rapidly
achieved and maintained; and
d) the design, construction, and use of equipment and utensils preclude the adulteration of
food with lubricants, fuel, metal fragments, contaminated water or any other
contaminants.
4.5.2.2 Control of monitoring and measuring equipment
The monitoring and measuring equipment used shall be calibrated or verified at specified
intervals or prior to use, against measurement standards traceable to national or international
measurement standards; where no such standards exist, the basis used for calibration or
verification shall be recorded.
Temperature and/or time recording devices shall be checked at regular intervals and tested
for accuracy.
4.6 Facilities
4.6.1 Water supply
An adequate supply of potable water with appropriate facilities for its storage, distribution and
temperature control, shall be available to ensure the safety and suitability of food.
Potable water shall be as specified as in Food Regulations 1985. Non-potable water (for use
in, for example, fire control, steam production not in direct contact with food, refrigeration and
other similar purposes where it would not contaminate food), shall have a separate system.
Non-potable water systems shall be identified and shall not connect with, or allow reflux into,
potable water systems.

MS 1514:2009
4.6.2 Drainage and waste disposal
Adequate drainage and waste disposal systems and facilities shall be provided. They should
be designed and constructed so that the risk of contaminating food or the potable water
supply is avoided.
Drainage facilities are to be adequate for the purpose intended. They are to be designed and
constructed to avoid the risk of contamination. Where drainage channels are fully or partially
open, they are to be so designed as to ensure that waste does not flow from a contaminated
area towards or into a clean area, in particular an area where foods likely to present a high
risk to the final consumer, are handled.
4.6.3 Cleaning
Adequate facilities, suitably designated, shall be provided for cleaning food, utensils and
equipment. Such facilities should have an adequate supply of hot and cold potable water
where appropriate.
4.6.4 Personnel hygiene facilities
Personnel hygiene facilities shall be available to ensure that an appropriate degree of

personal hygiene can be maintained and to avoid contaminating food. Where appropriate,
facilities should include:
a) adequate means of hygienically washing and drying hands, including wash basins and a
supply of water and sanitisers;
b) adequate number of toilets of appropriate hygienic design and shall not to open directly
into rooms where food is handled;
c) adequate changing facilities for personnel; and
d) devices or fixtures, such as water control valves, so designed and constructed to protect
against recontamination of clean, sanitised hands.
Such facilities should be suitably located, designated and maintained.
4.6.4.1 Toilet facilities
The establishment shall provide its employees with adequate, readily accessible toilet
facilities. Compliance with this requirement may be accomplished by:
a) maintaining the facilities in a sanitary condition;
b) keeping the facilities in good repair at all times;
c) providing self-closing doors; and
d) providing doors that do not open into areas where food is exposed to airborne
contamination, except where alternate means have been taken to protect against such
contamination (such as double doors or positive airflow systems).

MS 1514:2009
4.6.4.2 Hand-washing facilities
Hand-washing facilities shall be adequate, easily accessible and be furnished with running
water. Compliance with this requirement may be accomplished by providing:
a) hand-washing and, where appropriate hand-sanitising facilities at each location in the

establishment where good sanitary practices require employees to wash and/or sanitise
their hands;
b) effective hand-cleaning and/or sanitising preparations;
c) suitable disposable towel or drying devices;
d) devices or fixtures, such as hands-free water taps, so designed and constructed to

protect against recontamination of clean, sanitised hands;
e) readily understandable signs directing employees handling unprotected food, unprotected

food-packaging materials, of food-contact surfaces to wash and, where appropriate,
sanitise their hands before they start work, after each absence from post of duty, and
when their hands may have become soiled or contaminated. These signs may be posted
in the processing room(s) and in all other areas where employees may handle such food,
materials or surfaces; and
f) receptacles that are constructed and maintained in a manner that protects against
recontamination.
4.6.5 Temperature control
Depending on the nature of the food operations undertaken, suitable facilities of sufficient
capacityshould be available for heating, cooling, cooking, refrigerating and freezing food, for
storing refrigerated or frozen foods, monitoring food temperatures, and when necessary,
controlling ambient temperatures to ensure the safety and suitability of food.
4.6.6 Air quality and ventilation
Adequate means of natural or mechanical ventilation should be provided, in particular to:
a) minimise air-borne contamination of food, food-packaging materials and food-contact

surfaces for example from dust and condensation droplets;
b) control ambient temperatures;
c) control odours which might affect the suitability of food and food-packaging materials; and
d) control humidity, where necessary, to ensure the safety and suitability of food.
Ventilation systems should be designed and constructed so that air does not flow from
contaminated areas to clean areas and they can be adequately maintained and cleaned.

MS 1514:2009
4.6.7 Lighting
Adequate natural or artificial lighting should be provided to enable the undertaking to operate
in a hygienic manner. Where necessary, lighting should not be such that the resulting colour
is misleading. The intensity should be adequate to the nature of the operation. Lighting
fixtures should be protected to ensure that food is not contaminated by breakages.
4.6.8 Storage
Adequate facilities for the storage of food, ingredients and non-food chemicals e.g. cleaning
materials, lubricants, fuels, should be provided.
Food storage facilities should be designed and constructed to:
a) permit adequate maintenance and cleaning;
b) avoid pest access and harbourage;
c) enable food to be effectively protected from contamination during storage; and
d) where necessary, provide an environment which minimises the deterioration of food (e.g.
by temperature and humidity control).
The type of storage facilities required will depend on the nature of the food. Separate and
secure storage facilities for cleaning materials and hazardous substances should be provided.
5 Control of operation
5.1 Objective
To produce food which is safe and suitable for human consumption by:
a) formulating design requirements with respect to raw materials, composition, processing,

distribution, and consumer use to be met in the manufacture and handling of specific food
items; and
b) designing, implementing, monitoring and reviewing effective control system.
5.2 Rationale
To reduce the risk of unsafe food by taking preventive measures to assure the safety and
suitability of food at an appropriate stage in the operation by controlling food hazards.
5.3 Control of food hazards
Food business operators should control food hazards in accordance to GMP requirements
including the following:
a) identify raw materials and steps in their operations which are critical to the safety of food;
b) implement effective control procedures at those steps;

MS 1514:2009
c) monitor control procedures to ensure their continuing effectiveness; and
d) review control procedures periodically and whenever the operations change.
These systems should be applied throughout the food chain to control food hygiene,
throughout the shelf life of the product through proper product and process design. Work-in-
process shall be handled in a manner that protects against contamination.
Control procedures may be simple, such as checking stock rotation, calibrating equipment or
correctly loading refrigerated display units. In some cases a system based on expert advice
and involving documentation, may be appropriate.
Food, raw materials and other ingredients that are contaminated shall be disposed of in a
manner that protects against the contamination of other food.
5.4 Key aspects of hygiene control systems
5.4.1 Time and temperature control
Inadequate food temperature control is one of the most common causes of foodborne illness
or food spoilage. Such controls include time and temperature of cooking, cooling, processing
and storage. Systems should be in place to ensure that temperature is controlled effectively
where it is critical to the safety and suitability of food.
Temperature control systems should take into account:
a) the nature of the food, e.g. its water activity, pH, and likely initial level and types of
microorganisms;
b) the intended shelf-life of the product;
c) the method of packaging and processing; and
d) how the product is intended to be used e.g. further cooking/processing or ready-to- eat.
Such systems should also specify tolerable limits for time and temperature variations.
Temperature and/or time should be checked and recorded at regular intervals.
Food that can support the rapid growth of undesirable microorganisms, particularly those of
public health significance, shall be held in a manner that prevents the food from becoming
contaminated. Compliance with this requirement may be accomplished by any effective
means, including:
a) maintaining refrigerated foods at 4 C or below as appropriate for the particular food

involved;
b) maintaining frozen foods at -18 C or below;
c) maintaining hot foods at 60 C or above;
d) heat treating acid or acidified foods to destroy mesophilic microorganisms when those
foods are to be held in hermetically sealed containers at ambient temperatures; and

MS 1514:2009
e) thawing frozen raw material shall be carried out as quickly as possible without raising the
temperature of all or part of the product to prevent spoilage preferably in chilled thawing
room.
5.4.2 Control of specific process steps
Other steps which contribute to food hygiene should be controlled and this may include
irradiation, drying, chemical preservation, vacuum or modified atmospheric packaging,
fermentation and ozonation.
5.4.3 Microbiological and other specifications
Control of food hazards, offer an effective way of ensuring the safety and suitability of food.
Where microbiological, chemical or physical specifications are used in any food control
system, such specifications should be based on sound scientific principles and state, where
appropriate, monitoring procedures, analytical methods and action limits.
5.4.4 Control of microbiological cross-contamination
Pathogens can be transferred from one food to another, either by direct contact or by food
handlers, contact surfaces or the air. Raw, unprocessed food should be effectively separated
from ready-to-eat foods, either physically or by time, with effective intermediate cleaning and
sanitisation, where appropriate.
Effective measures shall be taken to protect finished food from contamination by raw
materials, other ingredients, or refuse. When raw materials, other ingredients, or refuse are
unprotected, they shall not be handled simultaneously in a receiving, loading, or shipping area
if that handling could result in contaminated food. Food transported by conveyor shall be
protected against contamination.
Access to processing areas should be restricted or controlled. Where risks are particularly
high, access to processing areas should be via a changing facility and/or controlled using
other decontamination measures. Personnel shall be required to put on clean protective
clothing including footwear and wash their hands before entering.
Where specified in relevant legal requirements, protective clothing should be managed and
issued to personnel on site.
Surfaces, utensils, equipment, fixtures and fittings should be thoroughly cleaned and where
necessary sanitised after raw food, particularly meat and poultry, has been handled or
processed.
Food manufacturing areas and equipment used for manufacturing human food should not be
used for any other purpose.
5.4.5 Control of physical and chemical contamination
Systems shall be in place to prevent contamination of foods by foreign bodies such as glass
or metal shards from machinery, dust, harmful fumes and unwanted chemicals. In
manufacturing and processing, suitable detection or screening devices should be used where
necessary.

MS 1514:2009
Effective measures shall be taken to protect against the inclusion of metal or other extraneous
material in food. This can be accomplished by using sieves, traps, magnets, electronic metal
detectors or other suitable effective means. All control measures shall be validated to ensure
effectiveness.
5.4.6 Control of non conforming products
Food, raw materials, and other ingredients that are contaminated shall be disposed of in a
manner that protects against the contamination of other food.
5.5 Incoming material requirements
Raw material and ingredient shall not be accepted by an establishment if they are known to
contain parasites, undesirable microorganisms, pesticides, veterinary drugs or toxic
decomposed or extraneous substances which cannot be eliminated or reduced to an
acceptable level by normal sorting and/or processing.
Specifications for raw materials should be identified and applied in order to reduce the
likelihood of introducing a hazard which may adversely affect the safety of food, or its
suitability for consumption, at later stages of the food chain.
Acceptance of packaging materials should be based on food safety related acceptance

criteria or specifications of purchased materials appropriate to their intended use.
Raw materials, ingredients and packaging materials should, be inspected and sorted before
processing. Where necessary, laboratory tests should be made to establish fitness for use.
Only sound, suitable raw materials or ingredients should be used.
Stocks of raw materials, ingredients and packaging materials should be subjected to effective
stock rotation.
Where appropriate, the establishment should have a supplier quality assurance programme,
which covers selection of supplier, approved list of supplier and supplier evaluation.
5.6 Packaging
Packaging design and materials should provide adequate protection for products to minimise
contamination, prevent damage, and accommodate proper labelling. Packaging materials or
gases when used shall be non-toxic and not pose a threat to the safety and suitability of food
under the specified conditions of storage and use.
Where appropriate, reusable packaging should be suitably durable, easy to clean and where
necessary, to sanitise.
Filling, assembling, packaging, and other operations shall be performed in such a way that
the food is protected against contamination. These can be accomplished by any effective
means, including:
a) use of a quality control operation in which the critical steps are identified and controlled
during manufacturing;

MS 1514:2009
b) adequate cleaning and sanitising of all food-contact surfaces and food containers;
c) using materials for food containers and food packaging materials which are safe and
suitable;
d) providing physical protection from contamination, particularly airborne contamination; and
e) using sanitary handling procedures.

5.7 Water
5.7.1 Water in contact with food
Only potable water shall be used in food handling and processing, with the following
exceptions:
a) for steam production, fire control and other similar purposes not connected with food; and
b) in certain food processes, e.g. chilling, and in food handling areas, provided this does not
constitute a hazard to the safety and suitability of food, e.g. the use of clean sea water.
Water recirculated for reuse should be treated and maintained in such a condition that no risk
to the safety and suitability of food results from its use. The treatment process should be
effectively monitored. Recirculated water which has received no further treatment and water
recovered from processing of food by evaporation or drying may be used, provided its use
does not constitute a risk to the safety and suitability of food.
5.7.2 Water as an ingredient
Potable water shall be used to avoid food contamination.
5.7.3 Ice and steam
Ice should be made from water that complies with 4.6.1. Steam used in direct contact with
food or food contact surfaces should not constitute a threat to the safety and suitability of
food. Ice and steam should be produced, handled and stored to protect them from
contamination.
5.8 Management and supervision
The type of control and supervision needed will depend on the size of the business, the
nature of its activities and the types of food involved. Managers and supervisors should have
enough knowledge of food hygiene principles and practices to be able to judge potential risks,
take appropriate preventive and corrective action, and ensure effective monitoring and
supervision take place.
5.9 Documentation and records
5.9.1 Appropriate records of processing, production and distribution should be kept and
retained for a period that exceeds the shelf-life of the product. Documentation can enhance
the credibility and effectiveness of the food safety control system.

MS 1514:2009
5.9.2 Control of documents and records
5.9.2.1 Control of documents
Documents required by the GMP shall be controlled. Records are a special type of document
and shall be controlled according to the requirements given in 5.9.2.2.
The controls shall ensure that all proposed changes are reviewed prior to implementation to
determine their effects on GMP.
A documented procedure shall be established to define the controls needed to:
a) approve documents for adequacy prior to issue;
b) review and update documents as necessary, and re-approve documents;
c) ensure that changes and the current revision status of documents are identified;
d) ensure that relevant versions of applicable documents are available at points of use;
e) ensure that documents remain legible and readily identifiable;
f) ensure that relevant documents of external origin are identified and their distribution
controlled; and
g) prevent the unintended use of obsolete documents, and to ensure that they are suitably
identified as such if they are retained for any purpose.
5.9.2.2 Control of records
Records shall be established and maintained to provide evidence of conformity to

requirements and the effective implementation of GMP. Records shall remain legible, readily
identifiable and retrievable. Record shall be retained for a period longer than the product shelf
life.
5.10 Traceability
The establishment shall establish and apply a traceability system that enables the
identification of product lots and their relation to batches of raw materials, processing and
delivery records.
The traceability system shall be able to identify incoming material from the immediate
suppliers and the initial distribution route of the end product.
Traceability records shall be maintained for a defined period for system assessment to enable
the handling of potentially unsafe products and in the event of product recall. Records shall be
in accordance with statutory and regulatory requirements and customer requirements and can
be based on the end product lot identification.
Traceability of product is important to ensure an effective and efficient recall system.

MS 1514:2009
5.11 Recall procedures
Managers should ensure effective procedures are in place to deal with any food safety hazard
and to enable the effective recall of any implicated lot of the finished food from the market.
Recall system shall include written procedures to ensure rapid identification and removal of
products from the market in a timely manner.
Where a product has been recalled because of a food safety hazard; other products which
are produced under similar conditions, and which may present a similar hazard to public
health, should be evaluated for safety and may need to be recalled. The need for public
warnings should be considered.
Recalled products should be held under supervision until they are destroyed, used for
purposes other than human consumption, determined to be safe for human consumption, or
reprocessed in a manner to ensure their safety.
6 Maintenance, cleaning and sanitisation
6.1 Objective
a) To establish effective systems to ensure adequate and appropriate maintenance,

cleaning and sanitisation, control pests and manage waste.
b) To monitor and verify the effectiveness of established systems.
6.2 Rationale
To facilitate the continuing effective control of food safety hazards, pests and other agents
likely to contaminate food.
6.3 Maintenance and cleaning
6.3.1 Premises and equipment should be kept in an appropriate state of repair and
condition to:
a) facilitate all cleaning and sanitation procedures;
b) function as intended; and
c) prevent contamination of food, e.g. from metal shards, flaking plaster, debris and
chemicals.
6.3.2 Maintenance program should be continuously monitored and where necessary,

documented to ensure its effectiveness. Where written maintenance programs are used, they
should specify:
a) areas, items of equipment and utensils to be cleaned;
b) responsibility for particular tasks;
c) method and frequency of maintenance; and

MS 1514:2009
d) monitoring arrangements.
6.3.3 Building, fixtures and other physical facilities of the premise shall be maintained in a
sanitary condition and shall be kept in good repair. Maintenance operations shall be
conducted in a manner that protects against contamination of food, food-contact surfaces, or
food packaging materials.
6.3.4 Any structural alteration, repairs, renovations, plumbing, or drainage work that may
be undertaken or required to prevent food safety hazard shall be carried out without any
undue delay.
6.3.5 All equipment shall be cleaned and maintained regularly. Surface of equipment in
contact with food shall be cleaned and sanitised before and after each manufacturing
operation.
6.3.6 Items such as filters and screens shall be readily removable for inspection,
replacement and cleaning.
6.3.7 The whole of the premises shall be maintained in good, clean, and tidy condition. Any
accumulation of boxes, tins, empty bottles, rubbish or any article not connected to the process
or trade should be avoided.
6.3.8 Cleaning programmes should ensure that all parts of the establishment are
appropriately clean and should include the cleaning of cleaning equipment.
These Cleaning programmes should be continually and effectively monitored for their
suitability and effectiveness, documented and should specify:
a) areas, items of equipment and utensils to be cleaned;
b) responsibility for particular tasks;
c) method and frequency of cleaning; and
d) monitoring and verification arrangements.
Where appropriate, programmes should be drawn up in consultation with relevant specialist

expert advisors.
6.3.9 Cleaning can be carried out by the separate or the combined use of physical and
chemical methods. Cleaning procedures will involve:
a) removing of unwanted material, residue and/or debris from surfaces;
b) dry cleaning or other appropriate methods for removing and collecting residues and
debris
c) applying cleaning chemicals to loosen soil and bacterial film and hold them in solution or
suspension;
d) rinsing with water to remove loosened soil and residues of cleaning chemicals; and
e) sanitisation.

MS 1514:2009
6.3.10 Cleaning and sanitisation of food-contact surfaces
All food-contact surfaces, including utensils and food-contact surfaces of equipment, shall be
cleaned as frequently as necessary to protect against contamination of food.
a) Food-contact surfaces used for manufacturing or holding low-moisture food shall be in a

dry, sanitary condition at the time of use. When the surfaces are wet-cleaned, they shall,
when necessary, be sanitised and thoroughly dried before subsequent use.
b) In wet processing, when cleaning is necessary to protect against the introduction of

microorganisms into food, all food-contact surfaces shall be cleaned and sanitised
before use and after any interruption during which the food-contact surfaces may have
become contaminated. Where equipment and utensils are used in a continuous
production operation, the utensils and food-contact surfaces of the equipment shall be
cleaned and sanitised as necessary.
c) Non-food-contact surfaces of equipment used in the operation of food plants should be

cleaned as frequently as necessary to protect against contamination of food.
d) Single-service articles (such as disposable utensils intended for one-time use, paper
cups, and paper towels) should be stored in appropriate containers and shall be
handled, dispensed, used and disposed of in a manner that protects against
contamination of food or food-contact surfaces.
e) Sanitising agents shall be adequate and safe under conditions of use. Any facility,
procedure or machine is acceptable for cleaning and sanitising equipment and utensils if
it is established that the facility, procedure or machine will routinely render equipment
and utensils clean and provide adequate cleaning and sanitising treatment.
6.3.11 Cleaning and sanitising chemicals should be handled and used carefully and in
accordance with manufacturers' instructions and securely stored. Toxic chemicals, sanitising
agents and pesticide shall be identified, held and stored in clearly identified containers,
separated from food, food-contact surfaces or food-packaging materials. These chemicals
shall be kept under lock, access to these chemicals controlled, and the store room should
have adequate ventilation
6.3.12 Maintenance, cleaning and sanitisation programmes should be monitored for

effectiveness, periodically verified by means such as audit, pre-operational inspections or,
where appropriate, microbiological sampling of environment and food contact surfaces and
regularly reviewed and adapted to reflect changed circumstances.
6.4 Pest control systems
6.4.1 General
Pests pose a major threat to the safety and suitability of food. Pest infestations can occur
where there are breeding sites and a supply of food. Good hygiene practices should be
employed to avoid creating an environment conducive to pests. Good sanitation, inspection
of incoming materials and good monitoring can minimise the likelihood of infestation and
thereby limit the need for pesticides.

MS 1514:2009
6.4.2 Pest control programmes
There shall be an effective pest control program for the premises and equipment which
includes:
a) the name of the responsible person or name of the pest control company;
b) the chemicals used, their concentrations and in accordance to Chemical Safety Data
Sheet (CSDS);
c) the location where applied;
d) the method and frequency of application;
e) a map of trap locations, bait stations, areas sprayed, insect electrocutors, and other pest
control devices; and
f) the frequency of inspection to monitor the effectiveness of the program.
Pest control programmes may be contracted out to licensed pest control company.
6.4.3 Pest control procedures
6.4.3.1 Preventing access
Buildings should be kept in good repair and condition to prevent pest access and to eliminate
potential breeding sites. Holes, drains and other places where pests are likely to gain access
should be kept sealed. Wire mesh screens, for example on open windows, doors and
ventilators, will reduce the problem of pest entry. Animals or pets should be excluded from
the grounds of factories and food processing plants.
6.4.3.2 Harbourage and infestation
The availability of food and water encourages pest harbourage and infestation. Potential food
sources should be stored in pest-proof containers and/or stacked above the ground and away
from walls. Areas both inside and outside food premises should be kept clean. Refuse shall
be stored in covered, pest-proof containers.
6.4.3.3 Monitoring and detection
Establishments and surrounding areas should be regularly examined for evidence of

infestation. The monitoring and detection methods used should enable the sites of pest
harbourage and access to be identified and objective assessments of site environmental
conditions and pest population levels be made. A written analysis should be provided, with
details on problem areas within the establishment.
In circumstances where the pest control programme is carried out by a pest control company,
the responsible person from the establishment should conduct regular monitoring in between
visits by the pest control company.

MS 1514:2009
6.4.3.4 Eradication
Pest infestations should be dealt with immediately and without adversely affecting food safety
or suitability. Treatment with chemical, physical or biological agents should be carried out
without posing a threat to the safety or suitability of food.
6.5 Waste management

The waste management programmes should specify:
a) responsibility;
b) locations and condition of waste receptacles;
c) methods and frequency of disposal of waste;
d) methods and frequency of cleaning of waste area and receptacles; and
e) monitoring and verification arrangements.
6.5.1 Solid waste management
Waste shall be disposed in such a manner to prevent contamination throughout the process
from incoming materials to finished products, as well as potable water and should not give
rise to any nuisance to the environment.
Suitable location and provisions shall be made for the removal and storage of waste. Waste
shall not be allowed to accumulate in food handling, food storage, other working areas and
the adjoining environment.
Waste receptacles and waste accumulating area shall be kept appropriately clean and
disinfected periodically.
6.5.2 Liquid waste management
Liquid waste shall be discharged in such a manner to exclude contamination throughout the
process from incoming materials to finished products, as well as potable water.
All plumbing and effluent disposal lines, sewerage systems, shall be of sufficient capacity to
carry peak loads. All lines shall be watertight with adequate traps and vents.
Sumps or solid matter traps included in the drainage system shall be emptied frequently and
at the end of every working day.
Liquid waste shall be treated and disposed incompliance to the current regulations.

MS 1514:2009
7 Personal hygiene
7.1 Objectives
To ensure that those who come directly or indirectly into contact with food are not likely to
contaminate food by:
a) maintaining an appropriate degree of personal cleanliness; and

b) behaving and operating in an appropriate manner.
7.2 Rationale
People who do not maintain an appropriate degree of personal cleanliness, who have certain
illnesses or conditions or who behave inappropriately, can contaminate food and transmit
illness to consumers.
7.3 Health status
People known, or suspected, to be suffering from, or to be a carrier of a disease or illness

likely to be transmitted through food, shall not be allowed to enter any food handling area if
there is a likelihood of their contaminating food. Any person so affected shall immediately
report illness or symptoms of illness to the management.
Medical examination of a food handler should be carried out if clinically or epidemiologically

indicated.
All food handlers shall be medically examined by a registered medical practitioner and
vaccinated according to current legislative requirements.
7.4 Illness and injuries
Illness and injuries such as jaundice, diarrhoea, vomiting, fever, persistent cough, sore throat
with fever, visibly infected skin lesions (boils, cuts, etc.) and discharges from the ear, eye or
nose shall be reported to the management so that any need for medical examination and/or
possible exclusion from food handling can be considered.
7.5 Personal cleanliness
All persons working in direct contact with food, food-contact surfaces, and food-packaging
materials shall conform to hygienic practices while on duty to the extent necessary to protect
against contamination of food. The methods for maintaining cleanliness include, but are not
limited to:
a) wear outer garments, light coloured and suitable to the operation in a manner that
protects against the contamination of food, food-contact surfaces, or food packaging
materials;
b) maintain adequate personal cleanliness such as short and clean fingernails;

MS 1514:2009
c) wash hands thoroughly (and sanitising to protect against contamination with undesirable
microorganisms) in an adequate hand-washing facility before starting work, after each
absence from the work station, and at any other time when the hands may have become
soiled or contaminated;
d) remove protective clothing (i.e. overall, head cover, apron) before visiting the toilet;
e) remove all jewellery and other objects that might fall into food, equipment, or containers,
and removing hand jewellery that cannot be adequately sanitised during periods in which
food is manipulated by hand. If such hand jewellery cannot be removed, it may be
covered by material which can be maintained in an intact, clean, and sanitary condition
and which effectively protects against the contamination by these objects of the food,
food-contact surfaces, or food-packaging materials;
f) maintain gloves, if they are used in food handling, in an intact, clean, and sanitary
condition. The gloves should be of an impermeable material;
g) wear, where appropriate, in an effective manner, hair nets, headbands, caps, beard
covers, or other effective hair restraints;
h) store clothing or other personal belongings in areas other than where food is exposed or
where equipment or utensils are washed;
i) confine the following to areas other than where food may be exposed or where equipment
or utensils are washed: eating food, chewing gum, drinking beverages, or using tobacco;
and
j) take any other necessary precautions to protect against contamination of food, food-
contact surfaces, or food-packaging materials with microorganisms or foreign substances
including, but not limited to, perspiration, hair, cosmetics, tobacco, chemicals, and
medicines applied to the skin.
7.6 Personal behaviour
People engaged in food handling activities should refrain from any behaviour which could
result in contamination of food such as smoking, spitting, chewing or eating, sneezing or
coughing over unprotected food, licking any fingers, scratching their body and blowing their
nose.
Personal effects such as jewellery, watches, pins or other items that posed a threat to safety
and suitability of food shall not be worn or brought into food handling areas.
7.7 Visitors
Visitors to food manufacturing, processing or handling areas should wear protective clothing
and adhere to the other personal hygiene provisions in this section, clause 7.
8 Transportation and distribution

8.1 Objectives
To establish measures during transportation and distribution in order to:

MS 1514:2009
a) protect food from potential sources of contamination;
b) protect food from damage likely to render the food unsuitable for consumption; and
c) provide an environment which effectively controls the growth of pathogenic or spoilage

microorganisms and the production of toxins in food.
8.2 Rationale
Food may become contaminated, or may not reach its destination in a suitable condition for
consumption, unless effective control measures are taken during transport, even where
adequate hygiene control measures have been taken earlier in the food chain.
8.3 General
Food shall be adequately protected during transport. The type of conveyances or containers
required depends on the nature of the food and the conditions under which it has to be
transported.
8.4 Requirements
Conveyances and bulk containers should be designed and constructed so that they:
a) do not contaminate foods or packaging;
b) can be effectively cleaned and, where necessary, disinfected;
c) permit effective separation of different foods or foods from non-food items where
necessary during transport;
d) provide effective protection from pest infestation and other contamination, including dust
and fumes;
e) can effectively maintain the temperature, humidity, atmosphere and other conditions
necessary to protect food from harmful or undesirable microbial growth, production of
toxin and deterioration likely to render food unsuitable for consumption; and
f) allow any necessary temperature, humidity and other conditions to be checked.
8.5 Use and maintenance
Conveyances and containers for transporting food should be kept in an appropriate state of
cleanliness, repair and condition. Where the same conveyance or container is used for
transporting different foods, or non-foods, effective cleaning and, where necessary,
disinfection should take place between loads.
Where appropriate, particularly in bulk transport, containers and conveyances should be

designated and marked for food use only and used only for that purpose.

MS 1514:2009
9 Product information
9.1 Objectives
To ensure that the products bear appropriate information such that:
a) adequate and accessible information is available to the next person in the food chain to
enable them to handle, store, process, prepare and display the product safely and
correctly; and
b) the lot or batch can be easily identified and recalled if necessary.
9.2 Rationale
Insufficient product information can lead to products being mishandled at later stages in the
food chain. Such mishandling can result in illness, or products becoming unsuitable for
consumption, even where adequate control measures have been taken earlier in the food
chain.
9.3 Lot or batch identification
Lot or batch identification is essential in traceability and product recall and also helps effective
stock rotation. Each container of food should be permanently marked to identify the producer
and the lot or batch.
9.4 Product information
All food products should be accompanied by or bear adequate information to enable the next
person in the food chain to handle, display, store and prepare and use the produce safely and
correctly.
Information for industry or trade users should be clearly distinguishable from consumer
information, particularly on food labels.
9.5 Labelling
Finished product labelling shall meet the requirements of the relevant legislations.
10 Training
10.1 Objective
To ensure those engaged in food operations who come directly or indirectly into contact with
food are properly trained, and/or instructed in food hygiene to a level appropriate to the
operations they are to perform.
10.2 Rationale
Training is fundamentally important for the implementation and maintenance of GMP.

Inadequate training and/or instruction and supervision of all people involved in food related
activities pose a potential threat to the safety of food and its suitability for consumption.

MS 1514:2009
10.3 Awareness and responsibilities
All personnel shall be aware of their role and responsibility in protecting food from
contamination or deterioration. Food handlers should have the necessary knowledge and
skills to enable them to handle food safely. Those who handle strong cleaning chemicals or
other potentially hazardous chemicals shall be instructed in safe handling techniques.
10.4 Training programmes

The establishment shall prepare a training plan identifying the need for training which is
essential for the implementation and maintenance of GMP. The need for training shall be
reviewed at appropriate intervals.
Training shall be maintained at a level that ensures all employees know their responsibilities
to maintain GMP. Details of training sessions shall include, for example, programme content,
competency of the trainer, assessment of trainees and establishment of the requirement for
retraining.
Records of training shall be maintained.
Periodic assessments of the effectiveness of training and instruction programmes should be

made, as well as routine supervision and checks to ensure that the training is being carried
out effectively.
Managers and supervisors of food processes should have the necessary knowledge of GMP
to be able to judge potential risks and take the necessary action to remedy deficiencies.
Training programmes should be routinely reviewed and updated where necessary. Systems
should be in place to ensure that food handlers remain aware of all procedures necessary to
maintain the safety and suitability of food.
11 Internal inspection
11.1 Self inspection
Self inspection of all the plant facilities and processing lines shall be carried out periodically to
ensure the adequacy and effectiveness of its food safety program by appointed personnel.
11.2 Internal audit
11.2.1 An internal audit shall be planned and conducted at least once a year by
independent personnel designated by the management. Auditors shall not audit their own
work.
11.2.2 Such audits should also be extended to suppliers and contractors.
11.2.3 Corrective actions shall be taken without undue delay on any non-conformances
found and closed out once satisfactory action has been taken.
11.2.4 Activities and findings of the internal audit shall be recorded.

MS 1514:2009
11.2.5 Where internal auditors are not available within the organisation, assistance from
qualified external sources can be obtained.
12 Management review
The company’s management with executive responsibility shall review the continuing
suitability and effectiveness of the GMP at defined intervals to fulfill the requirements of
customers, authorities and to satisfy the company’s GMP requirements.
Records of such reviews shall be maintained.
13 Legal requirements
The system shall in other aspects comply with legislation including other relevant
requirements currently in force in Malaysia.

MS 1514:2009
Annex A
(informative)
References providing examples of control measures, including

prerequisite programmes and guidance for selection and use
A1 Codes and guidelines

A1.1 General
CAC/RCP 1-1969 (Rev.4-2003), Recommended International Code of Practice - General

Principles of Food Hygiene; incorporates Hazard Analysis and Critical Control Point (HACCP)
system and guidelines for its application
Guidelines for the Validation of Food Hygiene Control Measures
Principles for the Application of Traceability/Product Tracing with respect to Food Inspection
and Certification
Commodity Specific Codes and Guidelines
A1.2 Foods for special intended uses
CAC/RCP 21-1979, Code of Hygienic Practice for Foods for Infants and Children
CAC/GL 08-1991, Guidelines on Formulated Supplementary Foods for Older Infants and
Young Children
A1.3 Specifically processed foods
CAC/RCP 8-1976 (Rev. 2-1983), Code of Hygienic Practice for the Processing and Handling
of Quick Frozen Foods
CAC/RCP 23-1979 (Rev. 2-1993), Recommended International Code of Hygienic Practice for
Low and Acidified Low Acid Canned Foods
CAC/RCP 46-1999, Code of Hygienic Practice for Refrigerated Packaged Foods with
Extended Shelf Life
A1.4 Ingredients for foods
CAC/RCP 42-1995, Code of Hygienic Practice for Spices and Dried Aromatic Plants
A1.5 Fruits and vegetables
CAC/RCP 22-1979, Code of Hygienic Practice for Groundnuts (Peanuts)
CAC/RCP 2-1969, Code of Hygienic Practice for Canned Fruit and Vegetable Products
CAC/RCP 3-1969, Code of Hygienic Practice for Dried Fruit

MS 1514:2009
CAC/RCP 4-1971, Code of Hygienic Practice for Desiccated Coconut
CAC/RCP 5-1971, Code of Hygienic Practice for Dehydrated Fruits and Vegetables, including
Edible Fungi
CAC/RCP 6-1972, Code of Hygienic Practice for Tree Nuts
CAC/RCP 53-2003, Code of Hygienic Practice For Fresh Fruits and Vegetables
A1.6 Meat and meat products
CAC/RCP 41-1993, Code for Ante-mortem and Post-mortem Inspection of Slaughter Animals
and for Antemortem and Post-mortem Judgement of Slaughter Animals and Meat
CAC/RCP 32-1983, Code of Practice for the Production, Storage and Composition of
Mechanically Separated Meat and Poultry for Further Processing
CAC/RCP 29-1983, Rev. 1 (1993), Code of Hygienic Practice for Game
CAC/RCP 30-1983, Code of Hygienic Practice for the Processing of Frog Legs
CAC/RCP 11-1976, Rev. 1 (1993), Code of Hygienic Practice for Fresh Meat
CAC/RCP 13-1976, Rev. 1 (1985), Code of Hygienic Practice for Processed Meat and Poultry
Products
CAC/RCP 14-1976, Code of Hygienic Practice for Poultry Processing
CAC/GL 52-2003, General Principles of Meat Hygiene
Code of Hygienic Practice for Meat
A1.7 Milk and milk products
CAC/RCP 57-2004, Code of Hygienic Practice for Milk and Milk Products
Revision of the Guidelines for the Establishment of a Regulatory Programme for the Control
of Veterinary Drug
Residues in Foods Prevention and Control of Drug Residues in Milk and Milk Products
(including milk and milk products)
A1.8 Egg and egg products
CAC/RCP 15-1976, Code of Hygienic Practice for Egg Products (amended 1978, 1985)
Revision of the Code of Hygienic Practice for Egg Products
A1.9 Fish and fishery products
CAC/RCP 35-1985, Code of Practice for Frozen Battered and/or Breaded Fishery products
CAC/RCP 25-1979, Code of Practice for Smoked Fish

MS 1514:2009
CAC/RCP 26-1979, Code of Practice for Salted Fish
CAC/RCP 52-2003, Code of Practice for Fish and Fishery Products
Code of Practice for Fish and Fishery Products (aquaculture)
A1.10 Waters
CAC/RCP 33-1985, Code of Hygienic Practice for the Collection, Processing and Marketing of
Natural Mineral Waters
CAC/RCP 48-2001, Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other
than Natural Mineral Waters)
A1.11 Transportation
CAC/RCP 47-2001, Code of Hygienic Practice for the Transport of Food in Bulk and Semi-
packed Food
CAC/RCP 36-1987 (Rev. 1-1999), Code of Practice for the Storage and Transport of Edible
Oils and Fats in Bulk
CAC/RCP 44-1995, Code of Practice for Packaging and Transport of Tropical Fresh Fruit and
Vegetables
A1.12 Retail
CAC/RCP 39-1993, Code of Hygienic Practice for Precooked and Cooked Foods in Mass
Catering
A2 Food safety hazard specific codes and guidelines

CAC/RCP 50-2003, Code of Practice for the Prevention of Patulin Contamination in Apple
Juice and Apple Juice Ingredients in Other Beverages
CAC/RCP 51-2003, Code of Practice for the Prevention of Mycotoxin Contamination in

Cereals, including Annexes on Ochratoxin A, Zearalenone, Fumonisin and Tricothecenes
CAC/RCP 55-2004, Code of Practice for the Prevention and Reduction of Aflatoxin
Contamination in Peanuts
CAC/RCP 56-2004, Code of Practice for the Prevention and Reduction of Lead
Contamination in Foods
Guidelines for the Control of Listeria monocytogenes in Foods
Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned
Foods
Code of Practice to Minimize and Contain Antimicrobial Resistance
Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Treenuts

MS 1514:2009
A3 Control measure-specific codes and guidelines

CAC/RCP 19-1979 (Rev. 1-1983), Code of Practice for the Operation of Irradiation Facilities
Used for the Treatment of Foods
CAC/RCP 40-1993, Code of Hygienic Practice for Aseptically Processed and Packaged Low-
acid Foods
CAC/RCP 49-2001, Code of Practice for Source Directed Measures to Reduce Contamination
of Food with Chemicals
CAC/GL 13-1991, Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase
System
CAC/STAN 106-1983 (Rev. 1-2003), General Standard for Irradiated Foods

MS 1514:2009
Annex B
(informative)
Related standards
MS 1784, Crop Commodities - Good Agricultural Practice (GAP)

MS 1998, Good Aquaculture Practice (GACP) - Aquaculture Farm - General Guidelines
MS 2027, Good Animal Husbandry Practice

MS 1514:2009
Bibliography
[1] CODEX Recommended International Code of Practice - General Principles of Food

Hygiene; incorporates Hazard Analysis and Critical Control Point (HACCP) system and
guidelines for its application, CAC/RCP 1-1969 (Rev.4-2003)
[2] Guideline on Good Manufacturing Practice, Food Safety and Quality Division, Ministry of
Health
[3] 21 CFR (Code Federal Regulations) Part 110 - Current Good Manufacturing Practice In
Manufacturing, Packing, or Holding Human Food
[4] Regulation (EC) No 852/2004 of The European Parliament and of the Council of 29 April
2004 on the hygiene of foodstuffs

Acknowledgements
Members of Technical Committee of Food Safety System
Ms Normah Omar (Chairperson) Malaysian Agricultural Research and

Development Institute
Ms Zainorni Mohd Janis (Secretary) SIRIM Berhad

Ms Zaliha Othman Department of Agriculture Malaysia
Mr Ahmad Hazizi Aziz/ Department of Fishery

Mr Nazri Ismail
Dr Muhmad Kamarulzaman Muhmad Sarif Department of Veterinary Services
Ms Norma Mohd Salleh Federal Agricultural Marketing Authority
Ms Jasmine Lee/ Federation of Malaysian Manufacturers

Mr Othman Md Yusoff
Ms Faridah Mohd Som/ Malaysian Agricultural Research and

Ms Nur Ilida Mohamad Development Institute
Ms Ratna Devi Nadarajan/ Malaysian Association of Standards Users

Ms Mohana Priya
Assoc Prof Dr Nik Ismail Nik Daud/ Malaysian Institute of Food Technology
Ms Zahara Merican
Mr Ong Kim Pin/ Malaysian Palm Oil Association

Ms Sauvaphap Noi
Mr Mohd Mokmin Bahari Malaysian Palm Oil Board
Mr Thayalan Ramadas/ Ministry of Health Malaysia

Ms Zuraini Adam/
Ms Fiona Zila
Ms Radziah Mohd Daud SIRIM QAS International Sdn Bhd
Assoc Prof Dr Mohd Khan Ayob Universiti Kebangsaan Malaysia
Prof Dr Jinap Selamat Universiti Putra Malaysia
© STANDARDS MALAYSIA 2009 - All rights reserved

MS 1514-2009

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MS 1514-2009

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MS 1514:2009

GOOD MANUFACTURING PRACTICE (GMP)

The Department of Standards Malaysia (STANDARDS MALAYSIA) is the national

The main function of the Department is to foster and promote standards,

Malaysian Standards are developed through consensus by committees which

The Department of Standards appoints SIRIM Berhad as the agent to develop

For further information on Malaysian Standards, please contact:

Department of Standards Malaysia OR SIRIM Berhad

Tel: 60 3 8318 0002 Tel: 60 3 5544 6000

Foreword ............................................................................................................................... iii

4 Design and facilities ................................................................................................. 4

5 Control of operation ................................................................................................. 10

6 Maintenance, cleaning and sanitisation................................................................... 16

7 Personal hygiene ..................................................................................................... 21

8 Transportation and distribution ................................................................................ 22

13 Legal requirements .................................................................................................. 26

A References providing examples of control measures, including prerequisite

© STANDARDS MALAYSIA 2009 - All rights reserved i

Department of Agriculture Malaysia

Federation of Malaysian Manufacturers

Department of Agriculture Malaysia

Department of Veterinary Services

Federal Agricultural Marketing Authority

Federation of Malaysian Manufacturers

Malaysian Agricultural Research and Development Institute

Malaysian Association of Standards Users

Malaysian Institute of Food Technology

Malaysian Palm Oil Association

Malaysian Palm Oil Board

Ministry of Health Malaysia

SIRIM Berhad (Secretariat)

SIRIM QAS International Sdn Bhd

Universiti Kebangsaan Malaysia

Universiti Putra Malaysia

ii © STANDARDS MALAYSIA 2009 – All rights reserved

Major modifications in this revision are as follows:

c) deletion of Clause 3 on “Primary production”;

d) incorporation of a new subclause on “Traceability”;

f) incorporation of a new subclause on “Internal inspection”;

g) incorporation of Annex A on “References providing examples of control measures,

h) incorporation of Annex B on “Related standards”.

This Malaysian Standard cancels and replaces MS 1514:2001.

© STANDARDS MALAYSIA 2009 - All rights reserved iii

GOOD MANUFACTURING PRACTICE (GMP) FOR FOOD

The overall objectives of this standard are:

b) indicate how to implement those principles;

0.2 Roles of governments, industry and consumers

b) provide assurance that food is suitable for human consumption;

c) maintain confidence in domestic and internationally traded food; and

d) provide health education programmes which effectively communicate the principles of

a) provide food which is safe and suitable for consumption;

c) maintain confidence in domestic and internationally traded food.

© STANDARDS MALAYSIA 2009 - All rights reserved 1

2 © STANDARDS MALAYSIA 2009 - All rights reserved

Food Act 1983 and Food Regulations 1985

The introduction or occurrence of a contaminant in food or food environment.

The reduction, by means of chemical agents and/or physical methods, of number of

3.6 Food hygiene

3.7 Good Manufacturing Practice (GMP)

© STANDARDS MALAYSIA 2009 - All rights reserved 3

3.9 HACCP system

consequential to a hazard(s) in food.

3.11 Food handler

3.12 Food safety