MS 1480 HACCP
Type of Certification: Food Safety
Name: MS 1480 HACCP
Description:
The Hazard Analysis and Critical Control Points (HACCP) system is a scientific, rational and systemic approach to managing hazards. The method aids the identification, assessment and control of hazards to ensure that food is safe for human consumption. MS 1480 has been revised and the new version of the HACCP Standard, MS 1480: 2019 is due for implementation by September 2020.
MS 1480 is beneficial to organisations wishing to put in place HACCP principles to manage overall food safety management and is applicable to all the sectors in the food business industry involved in food preparation, processing, manufacturing, packaging and storing, transporting and distribution, as well as handling, supplying or selling of food products.
Main Components:
Under the certification scheme, food companies are required to follow the MS 1480 “Food Safety According to HACCP System”, which basically helps to ensure that food products are safe for human consumption.
The standard is in line with the widely accepted international standards and guidelines published by the Codex Alimentarius Commission. The standard includes elements such as a Food Safety Policy, HACCP team and responsibilities, HACCP plan and manual which include, among other items details of products, intended customers and process flow charts. These elements, and others, will be subject to assessment and audit to maintain certification. Implementation of this standard will prepare organisations for the more comprehensive international standard for food safety management system ISO 22000: 2018.
Who should be certified:
The standard is applicable to any organisation, big or small, involved in handling of food, including food manufacturing, agriculture and fishing industry, hotel and catering, services, packaging industry, and hospital food services.
Benefits:
- Controls and reduces significant food hazards to assure the safety of the food supply.
- Facilitates and expedites the issuance of a Health Certificate.
- Reduces cost for exporting products, as MOH HACCP certification exempts product from being for export purposes.
- Increases entry into global market by both regulators and major buyers.
- Shows an independent assessment of the organisation’s food safety system based on international standards, giving competitive advantage over non-certified organisations.