Compliance to the premise requirements is one of certification criteria before Halal Certificates been issued and use of the Halal symbol on the products. Malaysian Standard MS 1514: 2012 Good Manufacturing Practice (GMP) For Food is important reference for the company to comply with premise requirements beside MS 1500 : 2009 Halal Food - Production, Preparation, Handling And Storage - General Guidelines (Second Revision). A study was conducted to harmonize the requirement of MS 1514:2009 and MS 1500:2009 for food premise design and facilities. The study is based on literature review. As conclusion, harmonizing between compliance to MS 1500 and MS 1514 on premises' design and facilities requirements must be coordinated in order to avoid confusion among SMEs.

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Food Premise Design And Facilities

Development : Harmonizing Halal

Compliance And Hygiene Requirement

Present by :

Mohd Fadhli Bin Ab Rahman , M.Sc UKM (Food Science)

Manager, Halal Management and Training Institute (IFLAH)

Faculty of Halal Industry Management, Kolej Uniti

MALAYSIA

8th HASIB conference, Thailand Halal Assembly 2015

1.Introduction : GMP

2.Problem Statement

3.Objective

4.Methodology

5.Results and Discussion

6.Conclusion

7.References

1. Introduction

•Good Manufacturing Practices (GMP) :

Universal steps or procedures that control the

operational conditions within a food establishment

allowing for environmental conditions that are

favourable for the production of safe food (Malaysian

Ministry of Health;Wallace & Williams 2001)

A set of regulations, codes and guidelines that

control the operational conditions within a food

establishment allowing for the production of safe

food (MS 1514 : 2009)

The success of GMP implementation as one of the

prerequisite program (PRP) in a food premises

determine the effective implementation of food

safety assurance system (Bata et al . 2006; Fotopoulos et al .

2011; Jin et al. 2008; Wallace et al. 2005; Yabanci & Sanlier 2007)

Source : www.foodallergens.info

1. Introduction GMP emphasized the HACCP

implementation - to prevent cross

contamination, allocates proper space

for the cooking area and kitchen to

enable improved employee

commitment and facilitate monitoring

(Garayoa et al ., 2011; Soriano et al ., 2002; Sun &

Öckerman 2005; Yabanci & Sanlier 2007; Youn &

Sneed 2003)

Synergistic implementation of good

practices and HACCP approach -

proved to be very efficient and helpful

in cost-effective for compliance with

food safety legislation (Notermans & Mead,

1996; Sarter et al., 2010; Unnevehr & Jensen, 1999).

Figure 1 : Safety and quality

management (Wallace & Williams, 2001)

Figure 1

•GMP in Malaysia :

Voluntary certification scheme- introduce in 2006 by

Malaysian Ministry of Health (MOH). Figure : GMP

Logo by MOH;

Food safety assurance system - mandatory to be

eligible for exporting to certain country (Ababouch 2000;

Orriss & Whitehead 2000; Unnevehr & Jensen 1999; Hathway 1999);

Regulation is a pressure for food operators to

implement food safety assurance program (Taylor 2001) ;

Safe Food-Responsiblity of Industry (MeSTI)

certification scheme by MOH- compliance to Food

Hygiene Regulations 2009, minimum requirements

for GMP implementation

1. Introduction

2. Problem Statement

The absence of a specific requirement and

guidelines of the authorities in Malaysia for the

construction of the premises of food and lead to costly

renovations

The need for uniformity of interpretation of Clause 4

MS 1514: 2009 Design and Facilities development and

harmonize with the Halal compliance

3. Objectives

To harmonize the requirement of MS 1514 : 2009 and

MS 1500 : 2009 for food premise design and facilities

4. Methodology

Method

Literature

Review

Continuous reading

to gain and collect

current information

on previous research

related to the study

** in Malaysia

GMP References**

•MS 1500 : 2009 - Halal Food - Production, Preparation, Handling And

Storage - General Guidelines (Second Revision)

•Scope : This Malaysian Standard provides practical guidance for the

food industry on the preparation and handling of Halal food

(including nutrient supplements) and to serve as a basic requirement

for Halal food product and food trade or business in Malaysia

•Compare to MS 1500 : 2004 (First Revision), involve major

modifications including :

incorporation of definition on "Premises" (Clause 2.7);

incorporation of new clauses on "Premises" (Clause 3.2)

MS 1500 on Design and

Facilities

•Gap analysis between importance and

performance factors in the

implementation of MS 1500 : 2009

Halal food guidelines in Malaysia using

an importance-performance matrix

•Suggestion : The companies should

target improvements of the

premises' layout.

•One of the important requirements that

showed unsatisfactory results and

contributed the biggest gap compared

to other factors. (Daud et al., 2011).

MS 1500 on Design and

Facilities

•Focus on layout of premises that facilitates :

Products process flow (from receiving to finished products),

Cleaning and proper supervision of food hygiene,

Adequate sanitary facilities,

Allow effective transfer of perishables products.

Kept in good repair and condition to prevent pest access,

Effectively separated from pig farm or its processing activities,

Dedicated for halal slaughtering and processing only, and

Refrained from pets and other animals. (Daud et al., 2011).

MS 1500 on Design and

Facilities

MS 1514 MS 1500

and Rationale

.4.1 Hygiene, sanitation and food safety

in the preparation of halal

. It includes the various aspects of

clothing, devices, utensils, machines

aids and the premises for

processing,

manufacturing

and storage of food .

.4.3 Halal food shall be processed, packed

under hygienic condition in

in accordance with good hygiene

good manufacturing practices (GMP )

as specified in the Garispanduan

yang baik,Ministry of Health

1514 or MS 1480 and public health

in force by the competent authority

.

GMP (MS 1514) and Halal (MS 1500)

MS 1514 MS 1500

The premises shall be effectively

and well insulated from pig

farm* or its processing activities

to

prevent cross contamination through

personnel and equipment.

GMP (MS 1514) and Halal (MS 1500)

MS 1514 MS 1500

of premises shall permit proper

process flow, proper employee flow, good hygienic

and safety practices, including

protection against

pest infestation and cross

-contamination

between and during operations.

Product process flow from receipt of raw

materials to the finished products shall

prevent

Premises shall be kept in good repair and

prevent pest access and to eliminate

potential breeding sites.

3.2.8 Slaughtering and processing premises shall be

dedicated for

halal slaughtering and

processing only. *

3.2.10 Pets and other animals

shall be refrained

from entering the premises

GMP (MS 1514) and Halal (MS 1500)

MS 1514 MS 1500

Internal Structure and Fittings

The premises shall be designed to facilitate cleaning and

of food hygiene.

Devices, utensils, machines and processing aids used for

halal food shall be designed and constructed to

and shall not be made of or contain any

that are decreed as najs by Shariah law and shall be

halal food.

Devices, utensils, machines and processing aids which were

previously used or in contact

with najs al-mughallazah shall be

washed and ritually cleansed as required by

Shariah law (see

In the case of converting najs al-mughallazah line or

processing line containing

najs al-mughallazah into halal

production

line, the line shall be washed and ritually cleansed as required by

Shariah

law (see Annex B).

This procedure shall be supervised and verified by the competent

authority.

Upon conversion, the line shall be operated for

halal food only.

Repetition in converting the line to

najs al-mughallazah line and

halal line, shall not be permitted.

GMP (MS 1514) and Halal (MS 1500)

MS 1514 MS 1500

Supply

- All kinds of water and beverages

halal

as drinks except those that are poisonous,

intoxicating or hazardous to health.

Drainage and waste

disposal

Halal food manufacturers shall implement

waste effectively;

Personnel hygiene

facilities

sanitary facilities shall be provided

GMP (MS 1514) and Halal (MS 1500)

MS 1514 MS 1500

Halal food manufacturers shall

to:c) store harmful

appropriately and away

from

halal food;

All halal food that are stored ,

transported, displayed, sold and/or served

shall be

categorised and labelled halal and

segregated at every stage so as to prevent

them from being mixed or contaminated with

things that are non

-halal.

Products based on naj al -Mughallazah

stored in dedicated place.

GMP (MS 1514) and Halal (MS 1500)

6. Conclusion

•Harmonizing between compliance to MS 1500

and MS 1514 on premises' design and facilities

requirements to avoid confusion among SMEs

•Ababouch, L. 2000. The Role of Government Agencies in Assessing

HACCP. Food control 11 (2): 137-142.

•Bata, D., Drosinos, E., Athanasopoulos, P. & Spathis, P. 2006. Cost of GMP

Improvement and HACCP Adoption of an Airline Catering Company. Food

control 17 (5): 414-419.

•Daud, S., Din, R. C., Bakar, S., Kadir, M. R. & Sapuan, N. M. 2011.

Implementation of MS1500 : 2009 : A gap analysis. Communications 2011

•Fotopoulos, C., Kafetzopoulos, D. & Gotzamani, K. 2011. Critical Factors

for Effective Implementation of the HACCP System: A Pareto Analysis. British

Food Journal 113(5): 578-597.

•Gorayeb, T. C. C., Casciatori, F. P., Bianchi, V. L. D. & Thoméo, J. C. 2009 .

HACCP Plan Proposal for a Typical Brazilian Peanut Processing Company.

Food control 20 (7): 671 -676

•Hathaway S. 1999. Management of food safety in international trade. Food

Control 10 : 247-253 .

References

•Jin, S., Zhou, J. & Ye, J. 2008. Adoption of HACCP System in the Chinese

Food Industry: A Comparative Analysis. Food control 19(8): 823-828.

•Malaysian Standard, MS 1500 : 2009 . Halal Food - Production,. Preparation,

Handling And. Storage - General Guidelines (Second Revision) Department

of Standards Malaysia, Jabatan Percetakan Sirim Berhad, Shah Alam,

Malaysia

•Malaysian Standard, M. 1514: 2009 Copyright 2009. Good Manufacturing

Practice (GMP) For Food (First Revision) Department of Standards

Malaysia, Jabatan Percetakan Sirim Berhad, Shah Alam, Malaysia

•Malaysian Standard, M. 1514: 2012 (BM) Hak Cipta 2012. Amalan

Pengilangan Baik (GMP) Bagi Makanan (Semakan Pertama) Department of

Standards Malaysia, Jabatan Percetakan Sirim Berhad, Shah Alam,

Malaysia

•Orriss, G. D. & Whitehead, A. J. 2000. Hazard Analysis and Critical

Control Point (HACCP) as a Part of an Overall Quality Assurance System in

International Food Trade. Food control 11(5): 345-351.

References

•Taylor, E. 2001. HACCP in Small Companies: Benefit or Burden? Food

control 12(4): 217-222.

•Unnevehr, L. J. & Jensen, H. H. 1999. The Economic Implications of Using

HACCP as a Food Safety Regulatory Standard. Food policy 24(6): 625-635.

•Wallace, C. A., Powell, S. C. & Holyoak, L. 2005. Development of Methods

for Standardised HACCP Assessment. British Food Journal 107(10): 723-

742.

•Wallace, C. & Williams, T. 2001. Pre-Requisites: A Help or a Hindrance to

HACCP? Food control 12(4): 235-240.

•Yabanci, N. & Sanlier, N. 2007. An Assessment of Hygienic Conditions in

Nursery Schools' Kitchens. Nutrition & Food Science 37(6): 419-426.

References

Terima Kasih. Thank You. ขอบคุณ

Mohd Fadhli Bin Ab Rahman

progenfadhli@gmail.com

Institut Pengurusan Dan Latihan Halal (IFLAH)

Kolej Uniti, Kompleks UNITI, 71250 Pasir Panjang, Port Dickson,

Negeri Sembilan, MALAYSIA

ResearchGate has not been able to resolve any citations for this publication.

A comprehensive halal food guideline known as Malaysia Standard Halal Food Guidelines (MS 1500: 2009) was launched in 2004. This standard is a new concept in marketing as well as a quality benchmark for producers. The objective of the study is to analyse the gap between importance and performance factors in the implementation of MS 1500: 2009 Halal food guidelines in Malaysia. Survey questions were distributed to managers or supervisors of selected Halal companies located at two Halal Hubs in Malaysia. Findings suggest that the companies in the sample should target improvements of the premises' layout in the implementation of MS 1500: 2009 standard. Besides that, these companies shall also focus on the factor that relates to the processing of Halal food. The results indicate that the use of the importance-performance analysis in evaluating the implementation of MS 1500: 2009 standard can identify how companies implement this standard effectively.

  • Yabanci Nurcan Yabanci Nurcan
  • Nevin Sanlier

Purpose – This study aims to determine the hygienic conditions of nursery schools' kitchens in Ankara, the capital of Turkey. Design/methodology/approach – The research sampling was obtained from 87 nursery schools. The research data were collected through a questionnaire and face-to-face interviews and observations. The questionnaire contained 59 questions and total of 100 points, the nursery schools' kitchens being graded as follows: 56-100 points good, 41-55 points acceptable, 40 points and below bad. The data were analyzed with SPSS 10.0 for Windows. Mean, standard deviations of all scores and percentages of responses in each category were calculated and presented in tabular form. Findings – A statistical analysis of the scores shows that 0.3 per cent of the kitchens investigated were rated as good and put in this category, 57 of them (65.5 per cent) were found to be acceptable and the rest (24.1 per cent) were rated as bad. The nursery schools' kitchens were given the lowest score in staff training, while the highest score was given in dishwashing hygiene. Practical implications – The hygiene of the food served in nursery schools is of great importance in terms of children's health. It is therefore essential to increase the number of studies carried out regarding the food served in nursery school kitchens and regarding hazard analysis and critical control point (HACCP) issues, and to concentrate on the education of the kitchen staff. Originality/value – This paper focuses on hygiene issues in nursery school kitchens in Turkey.

Based on a survey of 117 food enterprises in Zhejiang Province, China, this paper presents the results with respect to the adoption of the hazard analysis and critical control point (HACCP) system in the Chinese food industry with special emphasis on the food enterprises without an HACCP system. The findings suggest that compared with those that have adopted an HACCP system, the food enterprises that have not adopted HACCP system can be identified by the following criteria, small- and medium-sized enterprises (SMEs), suppliers of the domestic market which have not implemented other quality management systems and of which managers have relatively low education levels and who have a limited perception of the HACCP system. The results also indicate that food enterprises without an HACCP system in practice are more sensitive to external factor incentives such as consumer awareness of food safety and extension and support from the government. A number of possible methods to encourage the adoption of the HACCP system by the Chinese food industry can be identified from this empirical study.

  • Laurian June Unnevehr Laurian June Unnevehr
  • Helen H. Jensen

This article discusses the nature and role of Hazard Analysis Critical Control Point (HACCP) as a food safety control system and, in particular, its role as an element of public food safety regulation. The notion of efficiency in food safety regulation is discussed and related to the nature of food safety controls. It is suggested that, if appropriately applied, HACCP is a more economically efficient approach to food safety regulation than command and control (CAC) interventions. The economic implications of HACCP are discussed with reference to estimates of the costs and benefits, in particular for the food industry. Finally, the use of HACCP as an international trade standard and the facilitation of trade in processed food products is considered.

Peanuts are likely to be infested by fungi with consequent contamination by aflatoxin in post-harvest industries. A hazard analysis critical control point (HACCP) plan is proposed for a typical Brazilian post-harvest industry from raw in-shell reception to the unpeeled peanuts transportation. Codex Alimentarius Commission guidelines were followed, with four critical control points (CCP) for aflatoxin being identified. The process steps with highest probability of aflatoxin occurrence (risk) are the in-shell reception, the dried in-shell storage, and the unpeeled kernel storage. During the storage steps there is a lack of control of air moisture and temperature. Therefore, there is no option but to keep rigid monitoring and control over each CCP, and detour lots with high aflatoxin levels to either oil or seed production. Attempts to correlate the aflatoxin levels with the rainfall showed an irregular trend of the toxin level.

  • Carol A. Wallace Carol A. Wallace
  • Tony Williams

Formal pre-requisite programmes are increasingly and successfully used to support the implementation of HACCP in food processing. However, in many areas there is a lack of understanding of the pre-requisites concept, and even a fear in some sectors that pre-requisites might dilute the strength of HACCP, making it a less effective food safety control mechanism. This paper explores the concept of pre-requisite programmes and discusses whether they are of benefit to the HACCP approach or whether food safety is best managed through the HACCP plan alone, concluding that they are an essential element in the task of developing simple, effective HACCP systems

  • Lahsen Ababouch

There is worldwide evaluation and reorganization of food inspection and control systems geared towards improving efficiencies, rationalizing human resources and introducing risk analysis-based approaches. The HACCP principles play a pivotal role in these preventive approaches. Their application is a responsibility of the food industry, whereas government control agencies are responsible for monitoring and assessing their proper implementation. This paper reviews some of the issues pertinent to HACCP assessment, namely its purpose, activities involved, frequency of assessment, HACCP approval/certification, qualifications and training of assessors. It is based on the experience of the author in training and assisting industry and government agencies in implementing HACCP-based quality systems, especially in developing countries, where food export has a major impact on the national economies.

Purpose The main objective of this paper is to examine the existing literature on food safety assurance systems and record the vital critical factors that affect the implementation of these systems, in the context of the global food‐processing sector, for the benefit of researchers and industries. Design/methodology/approach A range of published (1995‐2008) articles on food safety is explored that lists the motives for and the barriers to the implementation of the Hazard Analysis of Critical Control Point plan in descending order of frequency of occurrences. The barriers and motives in this study are referred to as "critical factors of effective implementation" (CFEIs). In addition, the Pareto analysis quality tool was used to sort and arrange the above‐mentioned barriers to and motives for CFEIs of the HACCP system implementation according to their order of criticality. Findings The examination and analysis of 31 studies resulted in the identification of 32 factors that affect HACCP implementation. Difficulties exist in managing such a large number of factors in organisations; hence a few vital CFEIs are identified and reported herein, such as the most significant for the HACCP implementation. Practical implications The present study will direct researchers in selecting a more reliable and critical set of CFEIs that will be used in further empirical studies and may help to develop models which measure and sustain the level of performance on safety systems in industries. Industries can also benefit by adopting the results of this study, resulting in a more effective implementation of food safety and quality systems. Originality/value This paper highlights and prioritises the difficulties hitherto faced by food companies in the effective implementation of food safety systems. The results of this study will help in a smoother and more effective penetration of food safety and quality systems in food organisations.

  • Gregory D Orriss
  • Anthony J Whitehead

Food quality assurance systems of one sort or another are necessary at every segment of the food chain and in every sector of the food industry to ensure the quality and safety of food. On the one hand governments have the responsibility of establishing the standards, legislation and enforcement programs necessary to control food quality and safety. On the other hand industry has the responsibility on implementing quality assurance systems, including HACCP, where necessary to ensure compliance with the standards and legislation.

  • D. Bata
  • Eleftherios H Drosinos Eleftherios H Drosinos
  • Panagiotis Athanasopoulos
  • P. Spathis

The present study estimates the costs of development, implementation and operation of a HACCP and prerequisite programs in an airline catering establishment. The development of HACCP system was assigned to a consultant. The preparation of the company to install the system took place over a period of 5 years. The cost was affected by the existing hygienic status and the size of the establishment, the complexity of the operation, the number and the experience of employees involved. In the initial stages, the implementation of the HACCP system requires additional resources, technical support facilities and financial inputs to improve the GHP prerequisites. Investments were made on purchase of temperature monitoring devices and other equipment to maintain raw materials and final prepared meals in proper temperatures. The total cost was divided in development (€23,017.25), installation (€108,693.41), certification cost (€6000.00) and, operational-maintenance cost (€71,520.00). It was concluded that in every meal the cost of the system was an additional €0.01.