Skip to main content
AA Alive Sdn Bhd · SSM 1204108-DMS 1480 HACCP · MeSTI · GMP · ISO 22000Superbrands Malaysia 2025
AA AliveHACCP CONSULTING
ENBM中文
HACCP · MS 1480 · MeSTI · GMP · ISO 22000 · FSSC 22000 · MOH & certification-body audits
AA Alive · HACCP consultants · Malaysia

A HACCP system built around your kitchen, not a template.

We write your HACCP plan and prerequisite programmes on your own floor, train the people who will run them, and sit the certification audit beside you, whether the certificate comes from the Ministry of Health or an independent certification body.

Which certificate do I need?
  • Consulting from RM4,500
  • Fixed fee, in writing
  • We sit the audit with you
HACCP plan · worked exampleReady-meal line — 7 steps, 2 critical control points
  1. 01ReceivingPRPApproved suppliers · temperature on arrival
  2. 02Chilled storagePRPTemperature log · FIFO
  3. 03PreparationPRPColour-coded boards · hand hygiene
  4. 04CookingCCP 1Biological — pathogen survivalCritical limit Core temperature min. 75 °CProbe every batch
  5. 05Cooling & packingPRPTime/temperature · sanitation
  6. 06Metal detectionCCP 2Physical — metal fragmentsCritical limit Rejects Fe 1.5 · NFe 2.0 · SS 2.5 mmTest pieces hourly
  7. 07DispatchPRPVehicle hygiene · traceability
Illustrative only. Your critical limits come from your own hazard analysis and are validated before the plan is signed off.
AA Alive Sdn BhdEst. 2016Superbrands Malaysia 2025Featured on BERNAMA TV & RTMISO 9001 · 14001 · 13485 practice
The food safety ladder

Four certificates, one ladder. Start on the right rung.

HACCP is the name everyone knows, but it is not always the certificate you need. Some businesses need MeSTI or GMP first; others are about to be asked for ISO 22000 by an export buyer. Each rung is built on the one below, so picking the right one saves you doing the work twice.

  1. Rung 1

    MeSTI

    MOH scheme · free of charge

    Makanan Selamat Tanggungjawab Industri, MOH’s entry-level food safety assurance programme. It meets the legal duty on every food manufacturing premises to run a food safety assurance programme, and MOH certifies it free.

    For: Small and medium food manufacturers, and the minimum MOH sets for many Singapore export listings.

    Issued by: Ministry of Health, after a State or District Health audit

    MeSTI explained →
  2. Rung 2

    GMP

    MS 1514:2022

    Good Manufacturing Practice: the prerequisite programmes for premises, equipment, cleaning, pest control, personal hygiene, water and maintenance. Every HACCP system stands on them.

    For: Plants that need their hygiene foundations certified, before or instead of a HACCP study.

    Issued by: Ministry of Health, or a certification body accredited by Standards Malaysia

    GMP explained →
  3. Rung 3

    HACCP

    MS 1480:2025

    Hazard analysis and critical control points: controls for the specific hazards in your process, each with a measurable limit that is checked every time you produce. Recognised for export health certificates and required on several export routes.

    For: Exporters, and manufacturers whose buyers ask for it.

    Issued by: Ministry of Health, or a certification body accredited by Standards Malaysia

    How HACCP certification works →
  4. Rung 4

    ISO 22000 · FSSC 22000

    ISO 22000:2018 · FSSC 22000

    A full food safety management system with HACCP at its core, plus policy, objectives, internal audit and management review. FSSC 22000 is the GFSI-recognised version that global retailers and multinationals commonly ask suppliers for.

    For: Suppliers to multinationals and international retailers, and larger exporters.

    Issued by: A certification body accredited by Standards Malaysia

    ISO 22000 and FSSC 22000 →
Who needs HACCP

Usually, someone is asking you for the certificate.

For most Malaysian food businesses HACCP is a condition of doing business rather than a legal requirement. These are the situations where it stops being optional.

EU · fish & fishery products

Exporting fish to the EU

Every facility in the chain must be approved by MOH and listed by the EU, and MOH names HACCP recognition as one of the requirements for an EU approval number.

China · edible bird’s nest

Edible bird’s nest to China

The Department of Veterinary Services requires bird’s nest premises to hold a HACCP certificate for Veterinary Health Mark certification, on top of MOH listing and GACC registration.

US · seafood

Seafood to the United States

US FDA rules (21 CFR 123) require every seafood processor, including foreign ones, to have a hazard analysis and a HACCP plan, and require importers to verify them.

MOH · export health certificate

Any exporter that needs health certificates

MOH’s client charter issues export health certificates in 3 working days for products with an MOH HACCP certificate or from an MOH-recognised certification body, against 19 working days without.

Singapore · export listing

Food exports to Singapore

MeSTI is the minimum for listing. Premises holding HACCP, GMP or MeSTI skip MOH’s compliance verification audit and pay half the listing fee (RM500 instead of RM1,000 under ERSP).

Buyers · supplier approval

When a buyer asks for it

Hotels, retailers, caterers and multinational buyers often ask for a HACCP certificate before approving a supplier. It is their condition, not the law’s, but it decides whether you get the contract.

Services

From the first gap visit to the surveillance audit.

HACCP · from RM4,500

HACCP implementation & certification

The full job: prerequisite programmes, the HACCP study, the plan, the records, the internal audit, and the certification audit with us in the room.

How HACCP certification works →
MeSTI · GMP

MeSTI and GMP

The rungs below HACCP, for smaller producers and for plants that need their hygiene foundations in order before a HACCP study is worth doing.

MeSTI and GMP explained →
ISO 22000 · FSSC 22000

ISO 22000 and FSSC 22000

When an export buyer or a multinational asks for a full food safety management system, we build on your HACCP rather than starting again.

Moving up to ISO 22000 →
Every year after

Internal audit & surveillance support

Certificates are kept, not just won. We run the internal audit before each surveillance visit and help you close anything it finds.

How we work →
How we work

A food safety system an auditor can watch working.

  1. Step 01

    Gap visit, then a fixed quote

    We walk your premises along the path the food takes, read the records you already keep, and give you a written list of what stands between you and the certificate. The quote comes after that, in writing, so you know the whole job before you commit.

  2. Step 02

    Prerequisite programmes first

    HACCP sits on top of good hygiene practice. We put the prerequisite programmes in order first: cleaning and sanitation, pest control, personal hygiene, water, supplier control, traceability and recall, and calibration of the thermometers and scales you rely on.

  3. Step 03

    The HACCP study, done on your floor

    We form your HACCP team, describe each product and its intended use, walk the flow diagram against what really happens on the line, and run the hazard analysis. Critical control points, critical limits, monitoring and corrective actions come out of that analysis, not out of a template.

  4. Step 04

    Run it, and keep the records

    The system has to run before it can be audited. Your team keeps the monitoring records and we review them with you as they build up, so problems surface while they are cheap to fix and the auditor finds real evidence waiting.

  5. Step 05

    Internal audit before anyone external

    We audit the system as a certification auditor would, you close the findings, and management reviews the results. By the time the external audit is booked, it should not find anything you have not already seen.

  6. Step 06

    Certification audit, with us beside you

    The Ministry of Health or an independent certification body audits you. We never certify our own clients. We attend, answer alongside your team, and help you close any non-conformity inside the deadline.

What you hold at the end

A system on paper, and people who can run it without us.

The documents are written for your products and your premises, and handed over in a form your team can edit. The aim is that you pass surveillance audits because the system runs every day, not because a consultant tidied it the week before.

  • HACCP team terms of reference and training record
  • Product descriptions and intended use for every product or product group
  • Process flow diagrams, verified on site
  • Hazard analysis worksheets: biological, chemical, physical and allergen hazards
  • HACCP plan: CCPs, critical limits, monitoring, corrective actions, verification
  • Prerequisite programme procedures, with the forms that go with them
  • Monitoring and verification record templates your staff can actually fill in
  • Traceability and recall procedure, tested with a mock recall
  • Internal audit report and management review minutes
What it costs

Three costs, and you should see all three before you start.

HACCP projects run over budget when the certification fee or the premises work turns up late. Our consulting starts from RM4,500 and the certification body’s audit from RM5,000, depending on the size of your premises. Our proposal lists every cost separately, including the ones that are not paid to us.

01

Our consulting fee

From RM4,500
Paid to AA Alive

Fixed and quoted in writing after the gap visit. Where it lands above the starting price depends on how many products and process lines you run, how many premises, how many staff, and how much of MeSTI or GMP you already have in place.

02

The certification audit

From RM5,000
Paid to the certification body

The certification body’s audit fee depends on the size of your premises. It is shown as its own line in our proposal, so you can see exactly who is paid what. On the MOH route you pay MOH’s published fees instead (from RM7,420 for an SME in Peninsular Malaysia).

03

Upgrades to premises and equipment

Depends on the gap visit
Your own spend

The one cost nobody can quote before seeing the site. The gap visit tells you what is needed, and we rank it by what the auditor will actually hold you to, so the money goes on what matters first.

Who you’ll work with

Named people, not a ticket queue.

Anyone can print “HACCP consultant” on a card. Here is who runs your project, with profiles you can check.

AA Alive consultants in a client planning meeting around a boardroom table
AA Alive’s consulting team at work.
Founder & Managing Director

Evin Lim

Founded AA Alive in 2016 and runs the group’s own licensed, audited medical-device business — so the practice advises from the auditee’s side of the table. Interviewed on BERNAMA TV and RTM, and a Superbrands Malaysia 2025 recipient.

LinkedIn profile
Commercial Lead · Your first contact

Lim Yen Thong

Your first point of contact for scope, timelines and quotations. Lim Yen Thong runs the commercial side of the consulting practice and coordinates every engagement from first enquiry to signed proposal.

LinkedIn profile
Jawapan ringkas · Bahasa Malaysia

Bagaimana untuk mendapatkan sijil HACCP di Malaysia?

Sijil HACCP dikeluarkan sama ada oleh Kementerian Kesihatan Malaysia (KKM) melalui FoSIM, atau oleh badan pensijilan yang diakreditasi oleh Jabatan Standard Malaysia, berdasarkan MS 1480. KKM mensyaratkan sistem HACCP dan GMP dilaksanakan sekurang-kurangnya 3 bulan dengan rekod sebelum memohon. Kami menyediakan sistem itu bersama anda dan hadir semasa audit. Baca panduan penuh dalam Bahasa Malaysia.

FAQ

Frequently asked questions

Is HACCP certification mandatory in Malaysia?
No, not as a general rule. The Food Hygiene Regulations 2009 require every food manufacturing premises to run a food safety assurance programme, and MOH’s free MeSTI scheme is enough to meet that duty. HACCP becomes necessary on specific routes: fish exports to the EU, edible bird’s nest to China, seafood to the United States, and whenever a buyer makes it a condition of supply.
How much does HACCP certification cost in Malaysia?
The cost has three parts: the certification fee, the consulting fee, and any upgrades your premises need. MOH publishes its fees: a new HACCP application costs an SME RM4,000 (RM5,400 for large industry) plus RM3,420 auditor expenditure in Peninsular Malaysia, so at least RM7,420 is paid to MOH; surveillance is RM1,800, and renewal every three years is RM3,000 for an SME. With a certification body, the audit starts from RM5,000 depending on the size of your premises. Our consulting fee starts from RM4,500 and is fixed in writing after a gap visit.
How long does it take to get HACCP certified?
Typically 5 to 8 months with a certification body accredited by Standards Malaysia, or 6 to 12 months for the MOH HACCP certificate. The floor is set by MOH’s rule that the system must run, with records, for at least three months before you apply; the rest depends on how much prerequisite work your premises needs and on the certifier’s own process.
Should I get HACCP from MOH or from a private certification body?
Both certify against MS 1480, so the choice turns on your market and your timetable. The MOH certificate lasts three years with at least one surveillance audit, has published fees, lets you use the HACCP KKM logo, and automatically includes GMP and MeSTI; its process includes a payment approval step that the guideline says meets twice a year. An accredited certification body audits every year, can be quicker, and can combine HACCP with ISO 22000 or other audits. We will tell you which suits your route in the first conversation.
What changed with MS 1480:2025?
MS 1480:2025 is the third revision of the Malaysian HACCP standard, published by Standards Malaysia on 24 October 2025, and accredited certification to the 2019 edition is accepted only until 24 October 2027. The revision repositions clauses, adds and amends definitions, revises the raw and packaging material worksheet, removes the raw material decision tree, and adds a clause on emergency preparedness and response. Certified businesses should plan the move before that deadline.
What is the difference between MeSTI, GMP and HACCP?
They are rungs on one ladder. MeSTI is MOH’s free entry-level food safety programme for small and medium manufacturers; GMP (MS 1514) certifies the prerequisite programmes such as hygiene, cleaning, pest control and maintenance; HACCP (MS 1480) adds control of the specific hazards in your process at critical control points. An MOH HACCP certificate automatically includes GMP and MeSTI.
Do I need HACCP to get halal certification?
No. JAKIM’s halal certification procedure asks for hygienic processing that meets good hygiene or good manufacturing practice, food handler training and typhoid vaccination, not a HACCP certificate, and MS 1500:2019 accepts premises run to MS 1514 or MS 1480 as the hygiene basis. A HACCP or GMP system gives you that foundation, but it does not earn a formal credit or a shorter halal audit.
Are there grants for HACCP certification?
Yes, for exporters. MATRADE’s Market Development Grant reimburses 30% of the cost of a new certification obtained for export, capped at RM25,000 per application, and names HACCP explicitly; the applicant must be an SME with at least 60% Malaysian equity, operating for at least a year and a MATRADE member, and must claim within 30 days of certification. Check with MATRADE whether consulting fees count towards the claim before you rely on it.
Do you issue the HACCP certificate?
No, and no consultant should. The certificate is issued by the Ministry of Health or by an independent certification body after its own audit. Our job is to build the system with you, get it running with records, audit it internally, and stand beside you during the certification audit.

Last updated:

Tell us what you make, and who is asking for the certificate.

We will tell you which scheme you actually need, what stands between you and it, and a realistic date, before you commit to anything.

Read the certification guide

Or call 010-206 2070

AA Alive consultants on a site visit at a client’s premises