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GMP by Mind Map: GMP

1. 2. Small and Medium Enterprises

1.1. i) Has a permanent number of employees between 5 to 150 people

1.2. ii) Annual Sales Return between RM250,000 to RM25 million

2. Transportation and Distribution

2.1. Conveyances and bulk containers should be designed: -do not contaminate foods or packaging -permit effective separation of different foods or non food items during transport -effectively maintain and check temperature, humidity, atmosphere and other conditions necessary


3.1. 1. Assure consumers that your brand practises ethical manufacturing practices for food production.

3.2. 2. Enhance the image of the company in the safe food production.

3.3. 3. Increase your competitive edge in the international market.

3.4. 4. Facilitate the process of following the regulations of Malaysian Food Hygiene Regulations 2009 and Food Regulations 1985.

3.5. 5. offer combined audits between ISO 22000, HACCP, GMP and ISO 9001 certification schemes to minimise disruption to your organisation.

3.6. 6. auditors are highly skilled, experienced and competent in the field of food safety.


4.1. 1. Registered with MOH through;

4.2. 2. Registered with the Companies Commission of Malaysia (SSM) or equivalent registration agency; except for government -maintained premises;

4.3. 3. Have a license or approval from a local government or other government agency or valid private land; except for government -maintained premises;

4.4. 4. Has a GMP Manual with minimum content

4.5. 5. The GMP program has been implemented at least three (3) months before the application is sent to BKKM, KKM.


5.1. Preparation

5.2. Processing

5.3. Packaging

5.4. Storage

5.5. Distribution

5.6. Food sales


6.1. The validity period of GMP certification is three (3) years from the date of approval of GMP certification.

7. Design & Facilities

7.1. LOCATION Should be located away from 1. Enviromently polluted areas 2. Areas subject to flooding 3. Areas prone to pest infestations 4. Area that cannot remove waste effectively

7.2. EQUIPMENT 1. Permits adequate maintenance and cleaning 2. Functions in accordance with its intended use 3. Facilities good hygiene practices including monitoring

7.3. FACILITIES - Water supply - Drainage waste disposal - Cleaning - Personnel Hygiene Facilities: • Toilet facilities • Hand-washing facilities • Temperature control • Air quality and ventilation • Lighting • Storage

7.4. PREMISES AND ROOM - Design and layout - Internel structures and fittings


8.1. 1. Premises are found not to be in operation for 6 months>

8.2. 2. The premises have moved to a new location or the operation of the premises has been closed

8.3. 3. Failure to comply with any of the conditions and requirements

8.4. 4. There is confusion or misuse of the MOH GMP logo on product or advertisements 5. Failure to comply with the laws and regulations in Malaysia or exporting country


9.1. 1. Provide guidance to the industry and MOH staff on the GMP certification scheme

9.2. 2. Give recognition to food processing/service premises that meet the requirements


10.1. Company profile and food safety policy

10.1.1. 1. Company profile

10.1.2. 2. Food safety management policy

10.1.3. 3. Food safety objectives

10.1.4. 4. Organisation chart

10.1.5. 5. GMP member chart and GMP member background (name, academic qualification, work experience, position and training list)

10.1.6. 6. Location plan-location plan of facilities (lights, air conditioners, fans, exhausts, etc.), equipment position, outflow and inflow of workers, the flow of raw materials, end products, waste flow, as well as the processing and positioning of sanitary and toilet facilities as well as the position of pest control.

10.2. The GMP manual should contain some of the following

10.2.1. 1. Penjelasan setiap elemen GMP

10.2.2. 2. Control and monitoring program from the aspects of food safety and hygiene in each element

10.2.3. 3. Supporting documents such as cleaning schedule, Standard Sanitation Operations Procedure (SSOP), control and maintenance procedures/programs, records

11. Pest Control

11.1. 1. PREVENTING ACCESS -holes, drains and other places where pest are likely gain to access should be kept sealed 2. HARBOURAGE AND INFESTATION -areas both inside and outside food premises should be kept clean. 3. MONITORING AND DETECTION -establishment and surrounding area should be regularly examined. 4. ERADICATION -pest infections should be dealt immediately.


12.1. Lot/Batch Identification

12.1.1. Each product should permanently marked

12.2. Product information

12.2.1. Info for industry/trade user should be different from consumer info

12.3. Labelling

12.3.1. Labelling must follow relevant legislation

13. Personal Hygiene

13.1. -maintain adequate personal cleanliness such as short and clean fingernails.

13.2. -wear outer garment, light coloured and suitable to the operation

13.3. -wash hand thoroughly

13.4. -remove all jewellery and other objects that might fall into food, equipment or containers

13.5. -maintain gloves, wear hair nets, beard covers

14. MS 1514 2009

15. Non-Conformance (NC) Category

15.1. Seriously

15.1.1. Serious non -compliance proves a failure in the food safety system and causes a direct impact on food safety.

15.2. Major

15.2.1. Major non -compliance proves there is a risk of failure in the food safety assurance system but does not affect the overall food safety and food safety system.

15.3. Minor

15.3.1. Deviations from GMP elements that do not affect food safety and that do not comply with established legislation and standards.


16.1. The applicant may submit an appeal to the Senior Director of Food Safety and Quality within fourteen (14) days from the date of revocation or withdrawal of the GMP certificate.

17. Industry Type Definition

17.1. 1. Large Industry

17.1.1. i) Has more than 150 permanent employees

17.1.2. ii) Annual Sales Return exceeds RM25 million

17.2. 3. Micro-enterprise

17.2.1. i) Has less than 5 permanent employees

17.2.2. ii) Annual Sales Return less than RM 250,000

18. Internal Inspection



18.2.1. shall be planned and conducted at least once a year

18.2.2. should also be extended to suppliers and contractors

18.2.3. corrective action shall be taken without undue delay on NCR found

18.2.4. activities and findings audit shall be recorded


19.1. HIGHLIGHT: Program content, Competency of trainer, Assessment of trainee, Requirement for re-training

19.2. Manager/Supervisor of food process should have necessary knowledge of GMP

19.3. Periodic assessment and routine supervision should be conducted to ensure effectiveness of the training

20. Maintenance, cleansing and Sanitatisation

20.1. -food-contact surfaces used for manufacturing or holding low-moisture food shall be in dry,sanitary condition at the time of use.

20.2. -all equipment shall be cleaned and maintained regularly.Surface of equipment in contact food shall be cleaned and sanitised before and after each manufacturing operation.

20.3. -maintenance, cleaning and sanitisation program should be monitored and documented to ensure effectiveness

20.4. -cleaning can be carried out by the separate or the combined use oh physical and chemical methods