The Ministry of International Trade and Industry (MITI) through the Malaysian Standards Department (JSM) has developed MS 1514:2022 Good Manufacturing Practice (GMP) to support efforts to ensure that food produced and marketed in the country is of good quality and safety.
MS 1514:2022 which was approved on 01 June 2022 was updated from MS 1514:2009 version.
MS 1514 provides important guidelines and criteria that must be followed by food manufacturers during food processing from the aspects of facilities, operation, cleanliness and transportation in order to produce products that are safe to eat.
MS 1514 is also a reference that can be used by manufacturers to meet the requirements of the implementation of food safety assurance programs, of which GMP is one of them.
It not only ensures food produced is safe and of good quality as stipulated in the Food Regulation 1985 but the requirements of the Food Hygiene Regulations 2009 enforced by the Ministry of Health Malaysia (KKM).
Any organisation before implementing Hazard Analysis and Critical Control Points (HACCP MS 1480), the certification for Good Manufacturing Practices (GMP MS 1514) is a pre-requisite requirement.
Any kind of organization for which MS 1514 implementation may be a legal or contractual requirement.
You want to assure consumers that your brand practices ethical manufacturing practices for food production.
You want to enhance the image of the company in safe food production.
You want to ensure your processes are adhering to the regulatory and legislative requirements of Malaysia and relevant exporting countries.
You want to demonstrate to your customers, suppliers and external stakeholders that you are committed to being a food safety-conscious organisation, which can inspire both increased sales, as well as overcoming regulatory barriers to entry for certain projects/businesses.
Regulators and customers alike are increasingly demanding food safety be taken into account by the organisation they are purchasing from or working with. In the absence of a GMP system, you risk losing customers to competitors that see the value in showing their customers they have a GMP management system.
You may face the risks and lost opportunities involved with not having an MS 1514 GMP system in place and risk being known as the organisation that doesn’t take food safety concerns onboard as you operate.
You will potentially be eligible for more lucrative, large scale both government and private sector contracts that are only offered to organisations that can provide proof of their commitment to food safety and who can meet their standards.
Clause 4 Design And Facilities
4.2 Premises and rooms
4.2.1 Internal design and layout
4.2.2 Internal structures and fittings
4.3.1 Design and construction
4.3.2 Food control and monitoring equipment
4.4.1 Water supply
4.4.3 Waste disposal
4.4.4 Cleaning facilities
4.4.5 Personnel hygiene facilities
4.4.6 Air quality and ventilation facilities
4.4.7 Lighting facilities
4.4.8 Storage facilities
Clause 5 Control Of Operation
5.1 Control of food hazards
5.2 Key aspects of hygiene control systems
5.2.1 Time and temperature control
5.2.2 Specific process steps
5.2.3 Microbiological, chemical and physical specifications
5.2.4 Microbiological contamination
5.2.5 Physical contamination
5.2.6 Chemical contamination
5.2.7 Allergenic cross-contact
5.3 Incoming materials
5.4 Packaging materials
5.5 Non-conforming materials
5.6.1 Water in contact with food
5.6.2 Water as an ingredient
Clause 6 Maintenance, Cleaning and Sanitisation
6.1 Cleaning and sanitation
6.2 Preventive and corrective maintenance
6.3 Pest control systems
6.3.1 Pest control programmes
6.3.2 Pest control procedures
6.4 Waste management programmes
6.4.2 Solid waste management
6.4.3 Liquid waste management
Clause 7 Personal Hygiene
7.1 Health status
7.2 Illness and injuries
7.3 Personal cleanliness
7.4 Personal behaviour
7.5 Control of visitors
Clause 8 Training
8.1 Awareness and responsibilities
8.2 Management and supervision
8.3 Training programmes
Clause 9 Product Information And Traceability
9.1 Lot or batch identification
9.2 Product information and labelling
9.4 Recall procedures
10.1 Design and requirements
10.2 Use and maintenance
Clause 11 Internal Inspection
11.2 Internal audit
Clause 12 Management Review
Clause 13 Documentation And Records
Clause 14 Legal Requirements
We adopt four stages of the most practical and methodological process to help you certified for MS 1514.
Stage 1: Planning
Conduct Kick-Off Meeting to:
- conduct Gap Analysis;
- establish implementation schedule and plan;
- appoint GMP Committee;
- establish a documentation framework; and
- have a fundamental understanding of the requirements of MS 1514.
Food Production Factory Layout Design.
Drafting and writing documents to comply with MS 1514 requirements:
- GMP Manual;
- Job Description;
- GMP Procedures;
- GMP Supporting Process Procedures;
- GMP System Procedures; and
- GMP Forms, Work Instructions and others.
- Guidance and advice on the implementation of the documented GMP.
- To conduct MS 1514 GMP Internal Audit Training.
- To conduct an MS 1514 GMP Internal Audit.
- To conduct an MS 1514 GMP Management Review Meeting.
- Stage 1 Documentation Audit by the Certification Body.
- Rectification of Stage 1 Audit Finding issued by the Certification Body.
- Stage 2 Audit Compliance Audit by the Certification Body.
- Rectification of Stage 2 NCRs issued by the Certification Body.
You will then receive your MS 1514 certificate.
Inquiry - MS 1514 Good Manufacturing Practice for Food