Certification
Our Certifications
As food producers, we are committed to delivering the healthiest and safest products in the market, supported by years of accreditation for various certifications.
Certification
Our Certifications
As food producers, we are committed to delivering the healthiest and safest products in the market, supported by years of accreditation for various certifications.
Veterinary Health Certificate Malaysia (VHM)
Veterinary Health Certificate Malaysia is one of the certification schemes issued by the Department of Veterinary Services under the Ministry of Agriculture & Agro-based Industry Malaysia.
MyGAP (SALT)
MyGAP, is a comprehensive certification scheme for the crop, aquaculture and livestock sectors. Good Agricultural Practices (GAP) are agricultural practices that emphasise environmental, economic and social aspects to ensure that the products produced are safe and of good quality.
An initiative under the Economic Transformation Programme, MyGAP is implemented based on the Malaysian Standard (MS). Since 2013, MyGAP (Malaysian Good Agricultural Practices) has replaced the older Skim Amalan Ladang Ternakan (SALT), Skim Amalan Ladang Baik Malaysia (SALM), and Skim Pensijilan Ladang Akuakultur Malaysia (SPLAM).
MeSTI
Under the Ministry of Health (MoH), the Food Hygiene Regulations 2009 (PPKM) require that every owner and occupant of a food factory premise must provide and organise a Food Safety Assurance Programme (PJKM). This programme guarantees that any particular type of food will not harm the consumers when eaten. Among the PJKM that have been introduced to food manufacturing premises are Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP), ISO 22000 and so on.
However, it is hard for food manufacturing premises run by Small and Medium Enterprises (SMEs) to achieve and implement a PJKM. Accordingly, the Ministry of Health Malaysia (MoH) has introduced a scheme that is easy to obtain and meets the minimum requirements set out in PPKM 2009, namely the Skim Pensijilan Makanan Selamat Tanggungjawab Industri (MeSTI).
ISO 22000:2005
ISO 22000:2005 specifies requirements for a food safety management system where an organisation in the food chain needs to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organisations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products
HACCP (Food Safety)
Hazard Analysis Critical Control Point (HACCP) is an effective and rational means of assuring food safety from harvest to consumption. It is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Good Manufacturing Practice (GMP)
Good Manufacturing Practice (GMP) officially recognises industries that practise the elements of GMP while meeting the requirements of food safety and the needs of consumers. The GMP Certification Scheme was launched to give official recognition to food premises that successfully adopted and maintained GMP in food premises.
Halal Certification
Halal certification applies to the food, cosmetic and pharmaceutical sectors and attests that a product is manufactured in full compliance with the precepts of Islamic Law, that it does not include any ‘forbidden’ components, and has in no way been in contact with any substances or objects considered ‘impure’.