Accreditation
What is it about?
These accreditation is a formal process by which food businesses are evaluated and certified to ensure they meet established safety, quality, and regulatory standards. This process involves regular audits and assessments by recognized bodies, helping to ensure that food products are safe for consumption, consistently high in quality, and compliant with national and international laws. Accreditation builds consumer trust and facilitates market access by verifying that food businesses adhere to rigorous standards.
1. HACCP (Hazard Analysis and Critical Control Points)
HACCP is a food safety system that identifies potential hazards in the production process and implements controls to prevent, eliminate, or reduce these hazards to safe levels, ensuring food safety and quality.
2. VHM (Veterinary Health Mark)
The Veterinary Health Mark (VHM) is a certification ensuring that animal-origin food products are produced and handled according to the standards set by Malaysia’s Department of Veterinary Services, guaranteeing their safety and quality.
3. myOrganic (Husbandry)
myOrganic certification for husbandry ensures that animals are raised on organic feed, provided with natural living conditions, managed with preventive health care, and bred using natural methods, ensuring organic and humane animal farming.
4. myOrganic (Crops)
myOrganic certification for crops ensures that farming practices maintain soil fertility naturally, use organic seeds, control pests without synthetic chemicals, and keep detailed records, promoting organic and sustainable crop production.
5. Halal (Chicken)
Halal certification for chicken ensures the poultry is slaughtered according to Islamic dietary laws by a Muslim, with all blood drained, and processed in a clean, humane, and hygienic environment, making it permissible for Muslim consumption.