Stay Ahead | Stay Compliant | Stay Safe

MS 1480:2025 is the latest Malaysian Standard for Hazard Analysis and Critical Control Point (HACCP), replacing MS 1480:2019. It provides updated requirements for implementing and maintaining an effective HACCP system to ensure food safety throughout the food supply chain.

The revised standard introduces updates to:

• General Requirements
• Prerequisite Programmes (PRPs)
• HACCP System Requirements
• Operation, Maintenance and Improvement
• Application of HACCP Principles
• New terminology and updated definitions

This training explains each change and its practical impact on your organization.

This programme is suitable for:

• Food Safety Manager
• QA/QC Executive
• HACCP Team Member
• Production Manager
• Internal Auditor
• Food Manufacturer
• Central Kitchen
• Catering Companies
• Food Processing Companies
• Anyone responsible for HACCP implementation

Yes. This programme is HRDC claimable for eligible employers, subject to HRDC approval and prevailing guidelines. Participants can apply for funding through their employer’s HRDC grant, helping organizations upskill food safety personnel while reducing training costs.

No. This programme focuses on understanding and implementing the key changes in MS 1480:2025. Participants will receive a Certificate of Attendance upon successful completion.

You can still look for us for HACCP consultation. That’s our expertise 🙂 

Yes. The course includes a detailed comparison between MS 1480:2019 and MS 1480:2025, highlighting the changes and providing practical guidance for a smooth transition.

Basic knowledge of HACCP is recommended but not mandatory. Existing HACCP practitioners will benefit the most, while newcomers can also gain a strong understanding of the updated requirements.

The revised standard helps organizations strengthen food safety, improve regulatory compliance, enhance customer confidence, and prepare for certification and surveillance audits.

The programme is delivered by Certified HACCP Trainers with practical experience in HACCP implementation, food safety audits, and ISO management systems.

This is a one-day intensive workshop (9:00 AM – 5:00 PM) designed to provide participants with a comprehensive understanding of the latest MS 1480:2025 requirements.

Participants will:

• Understand the latest MS 1480:2025 requirements
• Identify key changes from MS 1480:2019
• Learn practical implementation strategies
• Improve audit readiness
• Develop a transition action plan for their organization

• Certified HACCP Trainers with industry experience
• Practical, implementation-focused learning
• Trusted ISO, Food Safety & ESG consulting partner serving organizations across Malaysia

MS 1480:2025 introduces several updates to strengthen food safety management, including revised requirements for General Requirements, Prerequisite Programmes (PRPs), HACCP system requirements, operational control, maintenance, continual improvement, and the application of HACCP principles. This training explains every change and its practical implications for food businesses.

Organizations should begin reviewing and understanding the new requirements as early as possible to prepare for future implementation and certification transitions. Early planning helps minimize disruption, avoid audit findings, and ensure continued compliance with the latest HACCP standard.

HACCP is mandatory for certain food sectors under Malaysian regulations and is widely required by major retailers, multinational companies, food manufacturers, and export markets. Even where it is not legally mandatory, implementing HACCP demonstrates a strong commitment to food safety, regulatory compliance, and customer confidence.

Implementation typically involves reviewing the updated standard, conducting a gap analysis, updating prerequisite programmes (PRPs), revising the HACCP plan and documentation, training employees, and verifying that the revised system complies with the latest requirements before internal or external audits.

Start by comparing your existing HACCP system against the new requirements. Identify any gaps, update procedures and records where necessary, train your HACCP team on the revised clauses, and perform an internal review to ensure your system meets MS 1480:2025 before certification or surveillance audits.

HACCP is applicable across the food industry, including food manufacturing, food processing, beverage production, catering services, central kitchens, restaurants, hotels, cold storage facilities, logistics providers, packaging companies, and food importers and exporters.

Preparation includes reviewing your HACCP documentation, ensuring monitoring records are complete, verifying prerequisite programmes are effectively implemented, conducting internal audits, resolving non-conformities, and ensuring employees understand their food safety responsibilities.

Typical documentation includes the HACCP Plan, hazard analysis, Critical Control Point (CCP) records, monitoring procedures, verification activities, corrective action records, prerequisite programme documentation, validation evidence, training records, and document control procedures.

Prerequisite Programmes (PRPs) are the basic environmental and operational conditions necessary to produce safe food. Examples include cleaning and sanitation, pest control, personnel hygiene, maintenance, waste management, supplier control, allergen management, and calibration of measuring equipment.

The seven HACCP principles are:

1. Conduct Hazard Analysis
2. Determine Critical Control Points (CCPs)
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Documentation and Record Keeping

These principles form the foundation of every effective HACCP system.

HACCP focuses specifically on identifying and controlling food safety hazards through the seven HACCP principles. ISO 22000 is a comprehensive Food Safety Management System that incorporates HACCP principles together with management system requirements, leadership, communication, risk-based thinking, and continual improvement.

A HACCP system should be reviewed regularly and whenever there are significant changes such as new products, new equipment, process modifications, ingredient changes, customer requirements, regulatory updates, or after food safety incidents. Scheduled annual reviews are also considered good industry practice.

Although the HACCP Team develops and maintains the system, successful implementation requires commitment from top management and involvement from all departments, including production, quality assurance, maintenance, warehousing, purchasing, and operations.

Participants will gain a clear understanding of the latest MS 1480:2025 requirements, identify the key changes from MS 1480:2019, understand how the revisions affect existing HACCP systems, and learn practical strategies to achieve compliance and audit readiness.

This programme provides practical guidance from certified HACCP trainers, helping organizations confidently transition to MS 1480:2025, strengthen food safety practices, reduce compliance risks, and prepare for successful certification and surveillance audits.

Yen Premium Coach Consulting offers professional MS 1480:2025 HACCP training in Malaysia for food manufacturers, food processors, central kitchens, catering companies, and other food businesses.

The programme is led by certified HACCP trainers and focuses on practical implementation, compliance, and successful transition from MS 1480:2019.

Both public and in-house training options are available to meet organizational needs.

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