Food standards relate to the quality,

composition, labelling, presentation and

advertising of all food and of materials
or articles in contact with food.
CHRONOLOGY

Issued under the Standard of MS Standards in principle are

Malaysia Act 1996 by the voluntary Can become
Department of Standards under MOSTI . They are mandatory if referenced by law
national standards for all industries pursuant to ISO,
For example, Food Regulations 1985 re: labeling of
but are basically voluntary standards.
organic food requires compliance to MS 1529: The
production, processing, labeling and marketing of
organically produced foods

Dept. of Standards has assigned SIRIM Certification provided by 3rd party

Berhad to draft MS Conformity Assessment Bodies
(CAB) mainly by SIRIM Quality
Agriculture: 581 standards Assurance Services (QAS) A
Food and food products: 63 standards subsidiary of SIRIM Berhad

*Voluntary standards are standards established generally by private-sector bodies and that are available for use
by any person or organization, private or government.
 EXAMPLES: INSTANT NOODLES
Standard Food Regulations 1985 (as at 1st MS 526:2009 MS 1112:1988
Item September 2009) INSTANT WHEAT NOODLES - SPECIFICATION INSTANT BEEHOON
(SECOND REVISION) (INSTANT RICE VERMICELLI)
Food Additives 1. Permitted colouring substance In accordance with Malaysian Food Act 1983 May contain food additives but
2. Transglutaminase, sulphur dioxide or and Food Regulations 1985. not contain any added
sulphites (as permitted food preservatives.
conditioner):
Contaminant 1. Arsenic (As): <1mg/kg In accordance with Malaysian Food Act 1983 In accordance with Malaysian
2. Lead (Pb) : <2 mg/kg and Food Regulations 1985. Food Act 1983 and Food
3. Tin (Sn): <40 mg/kg Regulations 1985.
4. Mercury (Hg): <0.05 mg/kg
5. Cadmium (Cd): <1 mg/kg
6. Antimony (Sb): < 1mg/kg
7. 3-monochloropropane-1,2-diol (3-
MCPD) for all foods containing acid
hydrolysed protein (solid foods): 0.05
mg/kg
 EXAMPLES: INSTANT NOODLES
Standard Food Regulations 1985 (as at 1st MS 526:2009 MS 1112:1988
Item September 2009)
Hygiene Harmful, damaged packages Packed in suitable packaging materials Processed and packed under
prohibited which will safeguard the hygienic, hygienic
No pathogenic microorganisms nutritional, technological and organoleptic conditions.
Aflatoxin or any other mycotoxins: <5 qualities of the product.
g/kg Packaging materials shall be made of
Food Hygiene Regulations 2009 substances which are safe and suitable for
their intended use. They should not impart
any toxic substances or condesirable odour
or flavour.
Processed and packed under hygienic
conditions in premises licensed in
accordance with MS1514 Good
Manufacturing Practices.
 EXAMPLES: INSTANT NOODLES
Standard Food Regulations 1985 (as at 1st MS 526:2009 MS 1112:1988
Item September 2009)
Labelling If labelled with the word egg or any The following information shall appear clearly The following information shall
word of similar meaning: >4% egg on each package: appear clearly on each package:
solids calculated on water-free basis a) name of product; name of product;
Subject to general requirements for b) name and address of the manufacturer a) list of ingredients and added
labelling and/or distributor or trade mark owner; additives;
Nutrient labelling is mandatory c) net weight (in grams); b) name of manufacturer
(regulation 18B of the Food d) list of ingredients and additives; and/or supplier;
Regulations 1985) e) date of manufacture or manufacturers c) guaranteed net weight in
code; grams;
f) date of expiry; and d) date of manufacture or
g) method of preparation. manufacturers code;

Shall comply with requirements specified in the Shall comply with requirements
Malaysian Food Act 1983 and Food specified in the Malaysian Food
Regulations 1985. Act 1983 and Food Regulations
1985.
Methods of Analysis Additives, contaminants, microorganisms, Moisture: oven-drying method Moisture: oven-drying method
and Sampling mycotoxins Protein content: Kjeldahl method Protein content: Kjeldahl method
Acid value: Titrimetric method Ash content: Direct method
Cooking time Cooking time
FACTORS OF THE DEVELOPMENT

Ever-rising demands Increasing liabilities of Increasing legal Globalization of

of consumers retailers and wholesalers requirements product supplies
CHRONOLOGY OF THE DEVELOPMENT

Have drawn up a quality and food safety

standard for retailer (and wholesaler)
branded food products, which is intended to
enable the assessment of suppliers food
safety and quality systems, in accordance
with a uniform approach.

Applies to all the post-farm gate stages of

food processing. Retailers from Austria,
Poland, Spain and Switzerland also support
IFS as their food safety standard
German retail Fdration des COOP, CONAD,
federation entreprises du Federdistribuzione
Hauptverband des Commerce et de la
Deutschen Distribution (FCD)
Einzelhandels
(HDE)
OBJECTIVES

COST
& TIME

To establish a To work with accredited To ensure comparability To reduce costs and

common standard certification bodies and well- and transparency time for both
with a uniform qualified and approved throughout the entire suppliers and
evaluation system auditors supply chain retailers.
 QUESTIONS TO ANSWER

HOW MANY IFS CERTIFICATES ARE ISSUED IS THE IFS APPLIED INTERNATIONALLY?
WORLDWIDE AND IN WHICH COUNTRIES? Yes. The IFS is a GFSI (Global Food Safety Initiative)
At present most certificates are issued in Europe endorsed standard, like SQF, Dutch HACCP and BRC
but, due to global sourcing of the European Standard. Some retailers, like Carrefour, Tesco, Ahold,
Retailers, IFS is increasing all over the world Wal Mart, Metro, Migros and Delhaize, announced their
recognition of all the GFSI standards.

WHICH RETAILERS SUPPORT IFS? WHICH ARE THE RECOGNIZED AND APPROVED IFS
All retailers (and wholesalers) who
take part in the HDE Committee for
CERTIFICATION BODIES?
Available on the website www.ifs-online.eu.
Food Law and Quality Assurance, in
They are present worldwide and can provide IFS audits
the FCD Quality Committee and in
internationally as they have IFS approved auditors for all
the Federdistribuzione Quality
common languages (English, Spanish, etc.).
Committee, as well as COOP and
CONAD support the IFS and WHO IS AFFECTED BY IFS AUDITS?
demand an IFS certification from At present, every manufacturer of retailer (or wholesaler) branded food products,
their suppliers. who is working with the afore-mentioned retailers (and wholesalers), is affected by
IFS audits. IFS is generally applicable for the whole food supply chain excluding the
pre-farm-sector.
STRUCTURE

Part 1: Audit protocol Part 2: Technical requirements. The Part 3: Requirements for accreditation
(scoring of the audit, check-list contains 250 requirements, bodies, certification bodies and auditors
audit duration, different which deal with five main subjects:
steps from the audit until
the issue of the Senior management responsibility
certificate, etc.) Quality management system
Resource management
Production process
Measurements, analyses,
improvements Part 4: Reporting (layout of
audit report, certificate, etc.)
 BENEFITS FOR INDUSTRY WITH IFS

PURCHASING PRODUCTION MARKETING

Improved confidence in suppliers Improved understanding between Improved business reputation as a
and products management and staff relating to supplier of high-quality product
Reduced time spent on supplier standards and procedures Ability to trade with customers
screening Monitoring of compliance with food insisting on independent
Less time spent reworking or regulations inspection
returning product outside More effective use of resources Use of the IFS logo and certificate
specification Reduction in the need for customer to demonstrate compliance with
Due diligence defense inspections the highest standards
Ability to reduce individual Due diligence defense
inspection costs by combining a Ability to reduce total inspection time by
variety of different inspections at combining a variety of different
the same time inspections at the same time
Possibility to achieve higher level of
food safety and quality
REQUIREMENTS FOR IFS CERTIFICATION BODIES

Shall have an EN 45011 After accreditation of the Further requirements which have
accreditation. certification bodies, they shall sign to be fulfilled by interested
a collaboration contract with the certification bodies are described
When they comply with these IFS owners. in Part 3 of the IFS Food (latest
requirements, the certification version) - specifies in detail the
bodies can be listed and made requirements for IFS auditors
available for interested parties.
 REQUIREMENTS FOR IFS AUDITORS

Audit experience (at least 10

audits during the last 2 years)
Effective knowledge of the HACCP
principles, - qualification in quality
The auditors can only audit in
management
line with their competence in a
certain product scope (at least
2 years professional experience
They shall pass a written and
in the specific scope or at least
oral examination.
10 audits in this scope)
 PROCESS OF BECOMING IFS CERTIFIED

Make an appointment with an IFS Go through the action plan and make the necessary
Assemble a management auditor and determine the date and changes. The company need to report back the auditor
team to ensure that the times of audit. The auditor will describing the changes made and how these changes
necessary changes are made review companys business practices allowed the company to comply with the standard.

Get the most recent Pre-audit by private If does not conform to the The auditor will then forward the case to a
version of the IFS expert. Begin changing standard, the auditor will provide certification team who will review the
standard and study its the business practices so an action plan describing what auditors report and the completed action
requirements that they comply with the changes still need to be made for plan. If the business practices comply with
standard the company to be in compliance. the standard, the company will be granted
IFS certification