MS 1514 2009 Vs 2022

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
0 Introduction
0.1 Objectives
The overall objectives of this standard are:

a) identify the essential principles of food hygiene
applicable within the food establishment, including
incoming materials through to the customer, to achieve
the goal of ensuring that food is safe and suitable for
human consumption;
b) indicate how to implement those principles;
c) provide a guidance for specific codes which may be

needed for sectors of the food chain; processes; or
commodities; to amplify the hygiene requirements
specific to those areas; and
d) recommend an approach towards preparation for

Hazard Analysis and Critical Control Point (HACCP)
implementation.
0.2 Roles of governments, industry and consumers
0.2.1 Governments can consider the contents of this

standard and decide how best they should encourage
the implementation of these general principles to:
a) protect consumers adequately from illness or injury

caused by food; policies need to consider the
vulnerability of the population or of different groups
within the population;
b) provide assurance that food is suitable for human

consumption;
c) maintain confidence in domestic and internationally

traded food; and
d) provide health education programmes which

effectively communicate the principles of food hygiene
to industry and consumers.
0.2.2 Industry should apply the hygienic practices set
out in this standard to:
a) provide food which is safe and suitable for

consumption;
b) ensure that consumers have clear and easily-

understood information, by way of labelling and other
appropriate means, to enable them to protect their
food from contamination and growth/survival of
foodborne pathogens by storing, handling and
preparing it correctly; and
Printed On: 9/4/2023 8:38:14 PM Page 1 of 34

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
c) maintain confidence in domestic and internationally
traded food.
0.2.3 Consumers should recognise their role by following
instructions and applying appropriate food hygiene
measures.
0.3 General
People have the right to expect the food they eat to be

safe and suitable for consumption. Foodborne illness
and foodborne injury are at best unpleasant; at worst,
they can be fatal. But there are also other consequences.
Outbreaks of foodborne illness can damage trade and
tourism, and lead to loss of earnings, unemployment and
litigation. Food spoilage is wasteful, costly and can
adversely affect trade and consumer confidence.
International food trade and foreign travel are

increasing, bringing important social and economic
benefits. But this also makes the spread of illness around
the world easier. Eating habits too, have undergone
major change in many countries over the last two
decades and new food production, preparation and
distribution techniques have developed to reflect these.
Effective hygiene control, therefore, is vital to avoid the
adverse human health and economic consequences of
foodborne illness, foodborne injury, and food spoilage.
Everyone, including farmers and growers,
manufacturers and processors, food handlers and
consumers, has a responsibility to assure that food is
safe and suitable for consumption.
Phrases “where necessary” and “where appropriate”

were used in this standard. In deciding whether a
requirement is necessary or appropriate, an assessment
of the risks should be made, preferably within the
framework of the HACCP approach. This approach allows
the requirements in this standard to be flexibly and
sensibly applied with a proper regard for the overall
objectives of producing food which is safe and suitable
for consumption. In so doing it takes into account the
wide diversity of activities and varying degrees of risk
involved in producing food. Additional guidance is
available as in Annex A for specific food codes and Annex
B for relevant MS.
This standard lays a firm foundation on good

manufacturing practice (GMP) to ensure food hygiene
and should be used in conjunction with each specific
code of hygienic practice and the guidelines on
microbiological criteria, where appropriate. The
standard follows the food chain from incoming materials
through to the customers, highlighting the key hygiene
controls at each stage. It recommends a HACCP - based
approach wherever possible to enhance food safety as

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
described in MS 1480, Food Safety According to Hazard
Analysis and Critical Control Point (HACCP) System".
1 Scope 1 Scope
This Malaysian Standard follows the food chain from This Malaysian Standard describes the requirements for
incoming materials to the customer, setting out the producing safe and suitable food for consumption by
necessary hygiene conditions for producing food which outlining necessary hygiene and food safety conditions
is safe and suitable for consumption in food to be implemented in food manufacturing.
manufacturing.
This standard provides a base-line structure on GMP. For

other specific guidance applicable to particular sectors,
see Annex A and B. Such specific guidance should be read
in conjunction with this standard.
2 Normative references 2 Normative references
The following normative references are indispensable The following normative references are indispensable
for the application of this standard. For dated reference, for the application of this standard. For dated
only the edition cited applies. For undated reference, the references, only the edition cited applies. For undated
latest edition of the normative reference (including any references, the latest edition of the normative reference
amendments) applies. (including any amendments) applies.
MS 1480, Food Safety According to Hazard Analysis and

Critical Control Point (HACCP) System
Food Act 1983 and Food Regulations 1985 Food Act 1983 and Food Regulations 1985
3 Definitions 3 Terms and definitions
For the purpose of this Malaysian Standard, the For the purpose of this Malaysian Standard, the
following definitions apply. following terms and definitions apply.
3.1
allergen
food or ingredient known to cause hypersensitivity
3.1 Cleaning 3.2
cleaning
The removal of soil, food residue, dirt, grease or other action to remove soil, food residue, dirt, grease and
objectionable matter. other objectionable matter
3.2 Contaminant 3.3
contaminant
Any biological or chemical agent, foreign matter, or any biological or chemical agent, foreign matter, or other
other substances not intentionally added to food which substances not intentionally added to food which may
may compromise food safety or suitability. compromise food safety or suitability
3.3 Contamination 3.4
contamination
The introduction or occurrence of a contaminant in food introduction or occurrence of a contaminant in food or
or food environment. food environment
3.5
conveyance
any carriage of food as means of transportation
3.4 Disinfection 3.6
disinfection
The reduction, by means of chemical agents and/or the reduction, by means of chemical agents and/or
physical methods, of number of microorganisms in the physical methods, of number of microorganisms in the
environment, to a level that does not compromise food environment to a level that does not compromise food
safety or suitability. safety or suitability
3.5 Establishment 3.7
MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
establishment
Any premises comprising groups of people and facilities any premises comprising groups of people and facilities
that are involved in the food preparation, processing, that are involved in the food preparation, processing,
manufacturing, packaging, storage, transportation, manufacturing, packaging, storage, transportation,
distribution, handling or offering for sale or supply in any distribution, handling or offering for sale
sector of the food chain
3.11 Food handler 3.8
food handler
Any person who directly handles packaged or any person who directly handles packaged or
unpackaged food, food equipment and utensils, or food unpackaged food, food equipment and utensils, or food
contact surfaces and is therefore expected to comply contact surfaces and is therefore expected to comply
with food hygiene requirements. with food hygiene requirements
3.6 Food hygiene 3.9
food hygiene
All measures and conditions necessary to control all measures and conditions necessary to ensure safety
hazards and to ensure safety and suitability of food for and suitability of food for human consumption taking
human consumption taking into account its intended into account its intended use
use.
3.12 Food safety 3.10
food safety
Assurance that food will not cause harm to the consumer assurance that food will not cause harm to the consumer
when it is prepared and/or eaten according to its when it is prepared and/or eaten according to its
intended use. intended use
3.13 Food suitability 3.11
food suitability
Assurance that food is acceptable for human Assurance that food is acceptable for human
consumption according to its intended use. consumption according to its intended use.
3.7 Good Manufacturing Practice (GMP) 3.12
Good Manufacturing Practice (GMP)
A set of regulations, codes, and guidelines that control a set of requirements that controls the operational
the operational conditions within a food establishment conditions within a food establishment allowing for the
allowing for the production of safe food. production of safe food
3.8 Hazard 3.13
hazard
A biological, chemical or physical agent in, or condition a biological, chemical or physical agent in or condition of
of, food with the potential to cause an adverse health food with the potential to cause an adverse health effect
effect. and/or hypersensitivity
3.16 Sanitisation 3.14
sanitisation
To adequately treat food-contact surfaces by a process a process or programme that is effective in destroying or
that is effective in destroying vegetative cells of substantially reducing undesirable microorganisms on
microorganisms of public health significance, and in food-contact surfaces without adversely affecting the
substantially reducing numbers of other undesirable product or its safety for the consumer
microorganisms, but without adversely affecting the
product or its safety for the consumer.
3.14 Visitor 3.15
visitor
Visitors include external visitors and service support any external person or service support staff
staff. Examples of external visitors are auditors,
enforcement officers, suppliers, contractors, etc. Service Note. Examples of external persons are auditors,
support staff includes any other person who are not enforcement officers, suppliers and contractors. Service
working in that particular area, e.g. maintenance, support staff includes any other person who is not
management staffs and cleaners, etc. working in that particular area, e.g., maintenance staff,
management staff and cleaners, etc.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
3.9 HACCP system
A system which identifies, evaluates, and controls

hazards which are significant for food safety.
3.10 Risk
A function of the probability of an adverse health effect

and the severity of that effect, consequential to a
hazard(s) in food.
3.15 Sanitation
Sanitation refers to the hygienic measures for ensuring

food safety.
4 Design and facilities 4 Design and facilities
4.1 Objectives
Depending on the nature of the operations and the risks

associated with them, premises, equipment and facilities
should be located, designed and constructed to ensure
that:
a) contamination is minimised;
b) design and layout permit appropriate maintenance,

cleaning and disinfection and minimise air-borne
contamination;
c) surfaces and materials, in particular those in contact

with food, are non-toxic in intended use and, where
necessary, suitably durable, and easy to maintain and
clean;
d) where appropriate, suitable facilities are available for

temperature, humidity and other controls; and
e) there is effective protection against pest access and
harbourage.
4.2 Rationale
Attention to good hygienic design and construction,

appropriate location, and the provision of adequate
facilities, is necessary to enable hazards to be effectively
controlled.
4.3 Location 4.1 Location
Potential sources of contamination need to be

considered when deciding where to locate food
establishments, as well as the effectiveness of any
reasonable measures that might be taken to protect
food. Establishments should not be located anywhere
where, after considering such protective measures, it is
clear that there will remain a threat to food safety or
suitability. In particular, establishments should be
located away from: 4.1.1 Establishments should be located away from:

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
a) environmentally polluted areas and industrial
activities which pose potential and serious threat of a) environmentally polluted areas and industrial
contaminating food; activities which pose potential and serious threat of
contaminating food;
b) areas subject to flooding;
b) areas subject to flooding;
c) areas prone to pest infestations; and
c) areas prone to pest infestations;
d) areas where wastes, either solid or liquid, cannot be
removed effectively. d) areas where wastes, either solid or liquid, cannot be
removed effectively; and
e) aeration pond and septic tank.

4.1.2 Establishments should implement protective
measures where threat to food safety or suitability is
present at the location.
4.4 Premises and rooms 4.2 Premises and rooms
4.4.1 Design and layout 4.2.1 Internal design and layout
The internal design and layout of food establishments 4.2.1.1 Internal design and layout shall be constructed
should permit good food hygiene practices, including and maintained to facilitate good hygiene and
protection of foodstuffs against cross-contamination manufacturing practices.
during and in between operations.
4.2.1.2 The movement patterns of material, products
It should permit the taking of proper precautions to and people, and the layout of equipment, shall be
reduce the potential for contamination of food, food- designed to protect against potential contamination
contact surfaces, or food-packaging materials with sources.
microorganisms, chemicals, filth or other extraneous
material. The potential for contamination can be 4.2.1.3 Any potential contamination can be prevented or
reduced by adequate food safety controls and operating reduced by adequate food safety controls and operating
practices or effective design, including the separation of practices or effective design. This includes the
operations in which contamination is likely to occur, by separation of operations in which contamination is likely
one or more of the following means, to occur, by one or more of the following means,
location, time, partition, air flow, enclosed systems or location, time, partition, air flow, enclosed systems or
other effective means. other effective means.
Aisles or working spaces should be provided between 4.2.1.4 Aisles or working spaces should be provided
equipment and walls and be adequately unobstructed between equipment and walls and be adequately
and of adequate width to permit employees to perform unobstructed and of adequate width to permit
their duties and to protect against contaminating food employees to perform their duties and to protect against
or food-contact surfaces with clothing or personal contaminating food or food-contact surfaces with
contact. clothing or personal contact.
4.2.1.5 Laboratory facilities, if available, shall be

designed, located and operated so as to minimise
product contamination. Microbiology laboratories shall
be designed, located and operated so as to prevent
contamination of people, production area and products.
They shall not open directly on to a production area.
4.2.1.6 Plant layout
All facilities, such as the production lines, storage areas

and personnel facilities, shall be depicted in a plant

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
layout. In the plant layout, the items to be indicated
include;
a) the areas where cross contamination or incidental

contact with in-process and finished products by raw
materials, additives, lubricants, cooling agents, non-food
chemicals, packaging, pallets and containers can occur;
b) the routing of raw materials, intermediate products,

products, personnel, air flows (in the case of high care
area);
c) the areas and facilities for personnel use; and
d) other facilities, e.g., quarantine area for

nonconforming products, sanitary facilities, pest control,
and lighting.
4.4.2 Internal structures and fittings 4.2.2 Internal structures and fittings
Structures within food establishments should be soundly 4.2.2.1 Structures within food establishments should be
built of durable materials and be easy to maintain, clean soundly built of durable materials and be easy to
and where appropriate, able to be disinfected. In maintain, clean and where appropriate, able to be
particular the following specific conditions should be disinfected. In particular, the following specific
satisfied where necessary to protect the safety and conditions should be satisfied where necessary to
suitability of food: protect the safety and suitability of food:
a) the surfaces of walls, partitions and floors should be a) the surfaces of walls, partitions and floors should be
made of impervious materials with no toxic effect in made of impervious or suitable materials with no toxic
intended use; effect in intended use;
b) walls and partitions should have a smooth surface up b) walls and partitions should have a smooth surface up
to a height appropriate to the operation; to a height appropriate to the operation;
c) floors should be constructed to allow adequate c) floors should be constructed to allow adequate
drainage and cleaning; drainage and cleaning;
d) wall floor junctions in processing areas should be

coved, if necessary;
d) ceilings and overhead fixtures should be constructed e) ceilings or where there is no ceiling, the interior
and finished to minimise the build up of dirt and surface of the roofs and overhead fixtures should be
condensation, and the shedding of particles. The drip or constructed and finished to minimise the build up of dirt
condensate from fixtures, ducts and pipes shall not and condensation, and the shedding of particles. The
contaminate food, food-contact surfaces, or food drip or condensate from fixtures, ducts and pipes shall
packaging materials; not contaminate food, food-contact surfaces or food-
packaging materials;
e) windows should be constructed to minimise the build f) windows or ventilation fan should be constructed to
up of dirt, be easy to clean, and where necessary, be minimise the build up of dirt, be easy to clean, and where
fitted with removable and cleanable insect-proof necessary, be fitted with removable and cleanable
screens; insect-proof screens;
f) doors should have smooth, non-absorbent surfaces g) doors should have smooth, non-absorbent surfaces
and be easy to clean and, where necessary, disinfect; and be easy to clean and, where necessary, disinfect;
and and

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
g) working surfaces that come into direct contact with h) working surfaces that come into direct contact with
food should be in sound condition, durable and easy to food should be in sound condition, durable and easy to
clean, maintain and sanitise. They should be made of clean, maintain and sanitise. They should be made of
smooth, nonabsorbent materials, and inert to the food, smooth, nonabsorbent materials, and inert to the food,
to detergents and sanitisers under normal operating to detergents and sanitisers under normal operating
conditions conditions.
4.5 Equipment 4.3 Equipment
4.5.1 General 4.3.1 Design and construction
Equipment shall be located so that it: 4.3.1.1 Equipment and containers coming into contact
with food should be suitable for food contact, designed
a) permits adequate maintenance and cleaning; and constructed and located to ensure that they can be
adequately cleaned (other than containers which are
b) functions in accordance with its intended use; and single-use only) and disinfected (where necessary) and
maintained to avoid the contamination of food,
c) facilitates good hygiene practices, including according to hygienic design principles.
monitoring.
Equipment and containers should be made of materials 4.3.1.2 Equipment and containers should be made of
with no toxic effect in intended use. Where necessary, materials that are non-toxic according to intended use.
equipment should be durable and movable or capable of Where necessary, equipment should be durable and
being disassembled to allow for maintenance, cleaning, movable or capable of being disassembled to allow for
sanitisation, monitoring and to facilitate inspection for maintenance, cleaning, disinfection and to facilitate
pests. inspection for pests.
Container for waste, by-product and inedible substance,

shall be specifically identified, suitably constructed and
where appropriate, made of impervious materials.
Containers used to hold toxic substances shall be
identified and, kept locked to prevent malicious or
accidental contamination of food.
4.5.2.1 Design 4.3.2 Food control and monitoring equipment
Equipment and containers (other than disposable

containers and packaging) that comes into contact with
food, should be designed and constructed to ensure
that, they can be adequately cleaned, sanitised and
maintained to avoid the contamination of food.
Equipment used to cook, heat treat, cool, store or freeze 4.3.2.1 Equipment used to cook, heat, cool, store or
food should be designed to achieve the required food freeze food should be designed to achieve the required
temperatures as rapidly as necessary in the interests of food temperatures as rapidly as necessary in the
food safety and suitability, and maintain them interests of food safety and suitability, and maintain
effectively. Such equipment should also be designed to food temperatures effectively. Where appropriate,
allow temperatures to be monitored and controlled. equipment should be calibrated or verified at specified
Where necessary, such equipment should have effective intervals or prior to use, to ensure that food processes
means of controlling and monitoring humidity, air-flow are monitored consistently and accurately. Such
and other characteristics likely to have a detrimental equipment should also be designed to allow
effect on the safety or suitability of food. These temperatures to be monitored, where possible, and
requirements are intended to ensure that: controlled.
4.3.2.2 Where necessary, equipment should have

effective means of controlling and monitoring humidity,

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
a) harmful or undesirable microorganisms or their toxins air flow and any other characteristics likely to have an
are eliminated or reduced to safe levels or their survival effect on the safety or suitability of food.
and growth are effectively controlled;
b) where appropriate, critical limits established in

HACCP-based plans can be monitored;
c) temperatures and other conditions necessary to food
safety and suitability can be rapidly achieved and
maintained; and
d) the design, construction, and use of equipment and

utensils preclude the adulteration of food with
lubricants, fuel, metal fragments, contaminated water or
any other contaminants.
4.5.2.2 Control of monitoring and measuring equipment
The monitoring and measuring equipment used shall be

calibrated or verified at specified intervals or prior to
use, against measurement standards traceable to
national or international measurement standards;
where no such standards exist, the basis used for
calibration or verification shall be recorded.
Temperature and/or time recording devices shall be

checked at regular intervals and tested for accuracy.
4.6 Facilities 4.4 Facilities
4.6.1 Water supply 4.4.1 Water supply
An adequate supply of potable water with appropriate 4.4.1.1 An adequate supply of potable water with
facilities for its storage, distribution and temperature appropriate facilities for its storage, distribution and,
control, shall be available to ensure the safety and where needed, temperature control shall be available to
suitability of food. ensure the safety and suitability of food.
Potable water shall be as specified as in Food 4.4.1.2 Potable water shall be as specified in Food
Regulations 1985. Non-potable water (for use in, for Regulations 1985.
example, fire control, steam production not in direct
contact with food, refrigeration and other similar 4.4.1.3 Non-potable water (for use in, for example,
purposes where it would not contaminate food), shall jacketed vessels, heat exchangers, fire control, steam
have a separate system. Non-potable water systems production, refrigeration and other similar purposes
shall be identified and shall not connect with, or allow where it would not contaminate food), shall have a
reflux into, potable water systems. separate system. Non-potable water systems shall be
clearly identified and shall not connect with or allow
backflow into potable water systems.
4.6.2 Drainage and waste disposal 4.4.2 Drainage
Adequate drainage and waste disposal systems and Adequate drainage systems and facilities shall be
facilities shall be provided. They should be designed and
provided. They are to be designed, constructed and
constructed so that the risk of contaminating food or the
where necessary, fitted with food trap and connected to
potable water supply is avoided. sewerage system, or sewage system or wastewater
treatment facilities to avoid the risk of contamination.
Drainage facilities are to be adequate for the purpose Where drains are fully or partially open, they are to be
intended. They are to be designed and constructed to so designed as to ensure that waste does not flow from
avoid the risk of contamination. Where drainage a contaminated area towards or into a clean area, in
channels are fully or partially open, they are to be so

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
designed as to ensure that waste does not flow from a particular an area where foods likely to present a high
contaminated area towards or into a clean area, in risk to the final consumer, are handled.
particular an area where foods likely to present a high
risk to the final consumer, are handled.
4.6.2 Drainage and waste disposal 4.4.3 Waste disposal
Adequate drainage and waste disposal systems and 4.4.3.1 Adequate waste storage and disposal facilities
facilities shall be provided. They should be designed and shall be provided. They are to be designed and
constructed so that the risk of contaminating food or the constructed to avoid risk of contamination.
potable water supply is avoided.
4.4.3.2 The waste disposal site should be located away
from the food establishment to prevent pest infestation.
(4.5 Equipment)
Container for waste, by-product and inedible substance, 4.4.3.3 Containers for waste, by-products and inedible or
shall be specifically identified, suitably constructed and hazardous substances should be specifically identifiable,
where appropriate, made of impervious materials. suitably constructed and, where appropriate, made of
Containers used to hold toxic substances shall be impervious material.
identified and, kept locked to prevent malicious or
accidental contamination of food. 4.4.3.4 Containers used to hold hazardous substances
prior to disposal should be identified and, where
appropriate, be lockable to prevent malicious or
accidental contamination of food.
4.6.3 Cleaning 4.4.4 Cleaning facilities
Adequate facilities, suitably designated, shall be Adequate facilities, suitably designated, shall be
provided for cleaning food, utensils and equipment. provided for cleaning food, utensils and equipment.
Such facilities should have an adequate supply of hot and Such facilities shall have an adequate supply of hot and
cold potable water where appropriate. cold potable water where appropriate.
4.6.4 Personnel hygiene facilities 4.4.5 Personnel hygiene facilities
Personnel hygiene facilities shall be available to ensure Personnel hygiene facilities should be suitably located,
that an appropriate degree of personal hygiene can be designated and maintained.
maintained and to avoid contaminating food. Where
appropriate, facilities should include:
a) adequate means of hygienically washing and drying

hands, including wash basins and a supply of water and
sanitisers;
b) adequate number of toilets of appropriate hygienic

design and shall not to open directly into rooms where
food is handled;
c) adequate changing facilities for personnel; and
d) devices or fixtures, such as water control valves, so

designed and constructed to protect against
recontamination of clean, sanitised hands.
Such facilities should be suitably located, designated and

maintained.
4.6.4.2 Hand-washing facilities 4.4.5.1 Handwashing facilities
Hand-washing facilities shall be adequate, easily

accessible and be furnished with running water.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
Compliance with this requirement may be accomplished Handwashing facilities shall be adequate, easily
by providing: accessible and be furnished with running water. The
handwashing facilities shall include the following:
a) hand-washing and, where appropriate hand-sanitising a) handwashing sink to be located where good sanitary
facilities at each location in the practices require employees to wash and/or sanitise
establishment where good sanitary practices require their hands. There shall be separate sinks for washing
employees to wash and/or sanitise their hands; hand and washing food, utensil and equipment;
b) effective hand-cleaning and/or sanitising b) effective hand cleaning soap and/or sanitiser, in a
preparations; dispenser;
c) suitable disposable towel or drying devices; c) suitable hand drying facilities;
d) devices or fixtures, such as hands-free water taps, so d) non-hand operated water taps, so designed and
designed and constructed to protect against constructed to protect against recontamination of clean,
recontamination of clean, sanitised hands; sanitised hands; and
e) readily understandable signs directing employees

handling unprotected food, unprotected food-packaging
materials, of food-contact surfaces to wash and, where
appropriate, sanitise their hands before they start work,
after each absence from post of duty, and when their
hands may have become soiled or contaminated. These
signs may be posted in the processing room(s) and in all
other areas where employees may handle such food,
materials or surfaces; and
f) receptacles that are constructed and maintained in a e) waste bins that are constructed and maintained in a
manner that protects against recontamination. manner that protects against recontamination.
4.6.4.1 Toilet facilities 4.4.5.2 Toilet
The establishment shall provide its employees with The establishment shall provide its employees with
adequate, readily accessible toilet facilities. Compliance readily accessible and adequate number of toilet
with this requirement may be accomplished by: facilities of appropriate hygienic design. The toilet
facilities shall:
a) maintaining the facilities in a sanitary condition; a) be maintained in a sanitary condition;
b) keeping the facilities in good repair at all times; b) be kept in good repair at all times;
c) providing self-closing doors; and c) be provided with running water, suitable hand
cleaning and drying facilities; and
d) providing doors that do not open into areas where d) not directly open to any room or compartment used
food is exposed to airborne contamination, except for the storage, production and serving of food.
where alternate means have been taken to protect
against such contamination (such as double doors or
positive airflow systems).
4.4.5.3 Changing facilities for personnel
The establishment shall provide changing facilities,

where necessary, for use by food handlers.
4.6.5 Temperature control

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
Depending on the nature of the food operations
undertaken, suitable facilities of sufficient capacity
should be available for heating, cooling, cooking,
refrigerating and freezing food, for storing refrigerated
or frozen foods, monitoring food temperatures, and
when necessary, controlling ambient temperatures to
ensure the safety and suitability of food.
4.6.6 Air quality and ventilation 4.4.6 Air quality and ventilation facilities
Adequate means of natural or mechanical ventilation 4.4.6.1 Adequate means of natural or mechanical
should be provided, in particular to: ventilation should be provided, in particular to:
a) minimise air-borne contamination of food, food- a) minimise airborne contamination of food, food-
packaging materials and food-contact surfaces for packaging materials and food-contact surfaces for
example from dust and condensation droplets; example from dust and condensation droplets;
b) control ambient temperatures; b) control ambient temperatures;
c) control odours which might affect the suitability of c) control odours which might affect the suitability of
food and food-packaging materials; and food and food-packaging materials; and
d) control humidity, where necessary, to ensure the d) control humidity, where necessary, to ensure the
safety and suitability of food. safety and suitability of food.
Ventilation systems should be designed and constructed 4.4.6.2 Ventilation systems should be designed and
so that air does not flow from contaminated areas to constructed so that air does not flow from contaminated
clean areas and they can be adequately maintained and areas to clean areas, and they can be adequately
cleaned. maintained and cleaned to minimise risk from airborne
microbiological contamination.
4.6.7 Lighting 4.4.7 Lighting facilities
Adequate natural or artificial lighting should be provided Adequate natural or artificial lighting shall be provided
to enable the undertaking to operate in a hygienic to enable the food production to be operated in a
manner. Where necessary, lighting should not be such hygienic manner. Where necessary, lighting should not
that the resulting colour is misleading. The intensity be such that the resulting colour is misleading. The
should be adequate to the nature of the operation. intensity shall be adequate to the nature of the
Lighting fixtures should be protected to ensure that food operation. Lighting fixtures shall, where appropriate, be
is not contaminated by breakages. protected to ensure that food is not contaminated by
breakages.
4.6.8 Storage 4.4.8 Storage facilities
Adequate facilities for the storage of food, ingredients 4.4.8.1 The type of storage facilities required will depend
and non-food chemicals e.g. cleaning materials, on the nature of the food. Adequate and, where
lubricants, fuels, should be provided. necessary, separated facilities for the safe and hygienic
storage of food products, food ingredients, food
packaging materials, non-food chemicals (including
lubricants and fuels), separate and secure storage
facilities for cleaning materials and hazardous
substances should be provided.
4.4.8.2 Storage facilities shall allow for segregation of

raw and processed foods or allergenic and non-
allergenic ingredients and foods.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
Food storage facilities should be designed and 4.4.8.3 Food storage facilities should be designed and
constructed to: constructed to:
a) permit adequate maintenance and cleaning; a) permit adequate maintenance and cleaning;
b) avoid pest access and harbourage; b) avoid pest access and harbourage;
c) enable food to be effectively protected from c) enable food to be effectively protected from
contamination during storage; and contamination during storage; and
d) where necessary, provide an environment which d) provide an environment which minimises the
minimises the deterioration of food (e.g. by temperature deterioration of food (e.g., by temperature and humidity
and humidity control). control) where necessary.
The type of storage facilities required will depend on the 4.4.8.4 Where any food needs to be stored in a chilled or
nature of the food. Separate and secure storage facilities frozen condition, the storage facility for such food shall
for cleaning materials and hazardous substances should comply with the following requirements:
be provided.
a) allowing for segregation of raw food and processed
food material;
b) allowing for defrosting whenever necessary to

maintain refrigeration efficiency;
c) any device used to measure and record temperature

in the facility is accurate;
d) the refrigeration system blower of the facility is sited

away from excessive light, warm air; and
e) if the storage facility is a cold room, the doors to such

facility shall be fitted with an air curtain or other
effective means to avoid loss of cold air or any sudden
rise in temperature.
5 Control of operation 5 Control of operation
5.1 Objective
To produce food which is safe and suitable for human
consumption by:
a) formulating design requirements with respect to raw

materials, composition, processing, distribution, and
consumer use to be met in the manufacture and
handling of specific food items; and
b) designing, implementing, monitoring and reviewing

effective control system.
5.2 Rationale
To reduce the risk of unsafe food by taking preventive
measures to assure the safety and suitability of food at
an appropriate stage in the operation by controlling food
hazards.
5.3 Control of food hazards 5.1 Control of food hazards

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
Food business operators should control food hazards in 5.1.1 Food manufacturers should control food hazards in
accordance to GMP requirements including the accordance with GMP requirements including the
following: following:
a) identify raw materials and steps in their operations a) identify raw materials and steps in their operations
which are critical to the safety of food; which are critical to the safety of food;
b) implement effective control procedures at those b) implement effective control procedures at those
steps; steps;
c) monitor control procedures to ensure their continuing c) monitor control procedures to ensure their continuing
effectiveness; and effectiveness; and
d) review control procedures periodically and whenever d) review control procedures periodically and whenever
the operations change. the operations change.
These systems should be applied throughout the food 5.1.2 These GMP requirements should be applied
chain to control food hygiene, throughout the shelf life throughout the food establishment to control food
of the product through proper product and process hygiene throughout the shelf life of the product through
design. Work-inprocess shall be handled in a manner proper product and process design. Work-in-process
that protects against contamination. shall be handled in a manner that protects against
contamination.
Control procedures may be simple, such as checking 5.1.3 Control procedures may be simple, such as
stock rotation, calibrating equipment or correctly checking stock rotation, calibrating equipment or
loading refrigerated display units. In some cases a correctly loading chilled display units. In some cases, a
system based on expert advice and involving system based on expert advice and involving
documentation, may be appropriate. documentation may be appropriate.
Food, raw materials and other ingredients that are

contaminated shall be disposed of in a manner that
protects against the contamination of other food.
5.4 Key aspects of hygiene control systems 5.2 Key aspects of hygiene control systems
5.4.1 Time and temperature control 5.2.1 Time and temperature control
Inadequate food temperature control is one of the most 5.2.1.1 Inadequate time and temperature control are
common causes of foodborne illness or food spoilage. the most common causes of foodborne illness or food
Such controls include time and temperature of cooking, spoilage. Such controls include time and temperature of
cooling, processing and storage. Systems should be in cooking, cooling, processing and storage. Systems
place to ensure that temperature is controlled should be in place to ensure that temperature is
effectively where it is critical to the safety and suitability controlled effectively where it is critical to the safety and
of food. suitability of food. Time and temperature control
Temperature control systems should take into account: systems should take into account:
a) the nature of the food, e.g. its water activity, pH, and a) the nature of the food, e.g., its water activity, pH, and
likely initial level and types of microorganisms; likely initial level and types of microorganisms;
b) the intended shelf-life of the product; b) the intended shelf life of the product;
c) the method of packaging and processing; and c) the method of packaging and processing; and
d) how the product is intended to be used e.g. further d) how the product is intended to be used e.g., further
cooking/processing or ready-to- eat. cooking, processing or ready-to-eat.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
Such systems should also specify tolerable limits for time 5.2.1.2 Such systems should also specify tolerable limits
and temperature variations. for time and temperature variations. Temperature
control systems that impact safety and suitability of food
Temperature and/or time should be checked and should be monitored. Temperature monitoring and
recorded at regular intervals. recording devices should be checked for accuracy and
calibrated as needed.
Food that can support the rapid growth of undesirable
microorganisms, particularly those of public health
significance, shall be held in a manner that prevents the
food from becoming contaminated. Compliance with
this requirement may be accomplished by any effective
means, including:
a) maintaining refrigerated foods at 4 oC or below as

appropriate for the particular food involved;
b) maintaining frozen foods at -18 oC or below;
c) maintaining hot foods at 60 oC or above;
d) heat treating acid or acidified foods to destroy

mesophilic microorganisms when those foods are to be
held in hermetically sealed containers at ambient
temperatures; and
e) thawing frozen raw material shall be carried out as

quickly as possible without raising the temperature of all
or part of the product to prevent spoilage preferably in
chilled thawing room.
5.4.2 Control of specific process steps 5.2.2 Specific process steps
Other steps which contribute to food hygiene should be 5.2.2.1 Many specific processing steps contribute to the
controlled and this may include irradiation, drying, production of safe and suitable food products including,
chemical preservation, vacuum or modified atmospheric e.g., cooking, chilling, drying, vacuum or modified
packaging, fermentation and ozonation. atmospheric packaging.
5.2.2.2 The composition of a food, e.g., formulation by

adding preservatives, including acids, salts, food
additives or other compounds, can be useful in
preventing microbial growth and toxin production.
When formulation is used to control foodborne
pathogens (e.g., adjusting the pH or water activity to a
level that prevents growth), systems should be in place
to ensure that the product is formulated correctly.
5.4.3 Microbiological and other specifications 5.2.3 Microbiological, chemical and physical
specifications
Control of food hazards, offer an effective way of Specifications can help ensure that raw materials and
ensuring the safety and suitability of food. Where other ingredients are fit for purpose and contaminants
microbiological, chemical or physical specifications are have been minimised to the extent possible.
used in any food control system, such specifications Specifications used in the control of food safety or
should be based on sound scientific principles and state, suitability should be based on sound scientific principles
where appropriate, monitoring procedures, analytical and state, where appropriate, analytical methods,
methods and action limits acceptable limits and monitoring procedures.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
5.4.4 Control of microbiological cross-contamination 5.2.4 Microbiological contamination
Pathogens can be transferred from one food to another, 5.2.4.1 Microbiological cross contamination occurs
either by direct contact or by food handlers, contact through a number of mechanisms including the transfer
surfaces or the air. Raw, unprocessed food should be of microorganisms from one food to another, either by
effectively separated from ready-to-eat foods, either direct contact or indirectly by food handlers, or by
physically or by time, with effective intermediate contact with surfaces, from cleaning equipment, or via
cleaning and sanitisation, where appropriate. splashing or airborne particles. Raw, unprocessed food,
which could pose a contamination risk, shall be
Effective measures shall be taken to protect finished effectively separated from ready-to-eat foods, either
food from contamination by raw materials, other physically or by time, with effective intermediate
ingredients, or refuse. When raw materials, other cleaning and where appropriate effective disinfection.
ingredients, or refuse are unprotected, they shall not be
handled simultaneously in a receiving, loading, or 5.2.4.2 Surfaces, utensils, equipment, fixtures and
shipping area if that handling could result in fittings should be thoroughly cleaned and where
contaminated food. Food transported by conveyor shall necessary disinfected after raw food preparation,
be protected against contamination. particularly when raw materials with a high
microbiological load such as meat, poultry and fish have
been handled or processed.
Access to processing areas should be restricted or 5.2.4.3 In some food operations, access to processing
controlled. Where risks are particularly high, access to areas may need to be restricted or controlled for food
processing areas should be via a changing facility and/or safety purposes. For example, where risks are high,
controlled using other decontamination measures. access to processing areas should be only via a properly
Personnel shall be required to put on clean protective designed changing facility. Personnel may be required to
clothing including footwear and wash their hands before put on clean protective clothing (which may be of a
entering. differentiating colour from other parts of the facility)
including head cover and footwear, and washing their
Where specified in relevant legal requirements, hands before entering.
protective clothing should be managed and issued to
personnel on site.
Surfaces, utensils, equipment, fixtures and fittings

should be thoroughly cleaned and where necessary
sanitised after raw food, particularly meat and poultry,
has been handled or processed.
Food manufacturing areas and equipment used for

manufacturing human food should not be used for any
other purpose.
5.4.5 Control of physical and chemical contamination 5.2.5 Physical contamination
Systems shall be in place to prevent contamination of 5.2.5.1 Systems shall be in place throughout the food
foods by foreign bodies such as glass or metal shards establishment to prevent contamination of foods by
from machinery, dust, harmful fumes and unwanted foreign matter, such as any hard or sharp objects (glass,
chemicals. In manufacturing and processing, suitable metal shards, bones, plastic, insects, wood fragments,
detection or screening devices should be used where etc.) that could cause injury or present a choking hazard.
necessary.
Effective measures shall be taken to protect against the 5.2.5.2 In manufacturing and processing, suitable
inclusion of metal or other extraneous material in food. prevention measures such as preventive maintenance,
This can be accomplished by using sieves, traps, regular inspection, and use of detection or screening
magnets, electronic metal detectors or other suitable devices shall be established (metal detectors, sieves,
effective means. All control measures shall be validated etc.) where necessary. All prevention measures shall be
to ensure effectiveness. validated to ensure effectiveness.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
5.2.5.3 Procedures shall be in place in the case of

breakages (breakage of glass or plastic containers, etc.).
5.4.5 Control of physical and chemical contamination 5.2.6 Chemical contamination
Systems shall be in place to prevent contamination of 5.2.6.1 Systems shall be in place to prevent or minimise
foods by foreign bodies such as glass or metal shards contamination of foods by harmful chemicals, e.g.,
from machinery, dust, harmful fumes and unwanted cleaning materials, lubricants and disinfectants.
chemicals. In manufacturing and processing, suitable
detection or screening devices should be used where
necessary.
5.2.6.2 The chemicals shall be identified, safely stored
and used in a manner that protects against
contamination of food, food contact surfaces and food
packaging materials.
5.2.7 Allergenic cross-contact
5.2.7.1 A system of allergen management shall be in

place starting from receipt of materials that are, or that
contain, known allergens, during processing and during
storage of food products.
5.2.7.2 Controls to prevent cross contamination from

foods containing allergens to other foods shall be
implemented e.g., separation either physically, or by
time, or cleaning and line change-over practices and/or
production plan sequence.
5.2.7.3 Rework containing allergens shall be used only:
a) in products which contain the same allergens by

design; or
b) through a process which is demonstrated to remove

or destroy the allergenic material.
5.2.7.4 Where cross contamination cannot be prevented

despite well-implemented controls, consumers should
be informed.
5.5 Incoming material requirements 5.3 Incoming materials
Raw material and ingredient shall not be accepted by an 5.3.1 Only raw materials and other ingredients that are
establishment if they are known to contain parasites, fit for purpose shall be used. Incoming materials
undesirable microorganisms, pesticides, veterinary including food ingredients and food contact packaging
drugs or toxic decomposed or extraneous substances materials shall be procured according to food safety and
which cannot be eliminated or reduced to an acceptable suitability specifications, and their compliance with
level by normal sorting and/or processing. these specifications should be verified where necessary.
Specifications for raw materials should be identified and

applied in order to reduce the likelihood of introducing
a hazard which may adversely affect the safety of food,
or its suitability for consumption, at later stages of the
food chain.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
Acceptance of packaging materials should be based on
food safety related acceptance criteria or specifications
of purchased materials appropriate to their intended
use.
Raw materials, ingredients and packaging materials 5.3.2 Incoming raw materials, other ingredients and food
should, be inspected and sorted before processing. contact packaging materials shall, where appropriate, be
Where necessary, laboratory tests should be made to inspected (e.g., visual check of damaged packages during
establish fitness for use. Only sound, suitable raw transportation, use-by date/expiry date and declared
materials or ingredients should be used. allergens, or temperature checks for chilled and frozen
foods) and sorted before processing.
5.3.3 Where necessary, laboratory tests should be

conducted to verify food safety and suitability of raw
materials or ingredients e.g., the compliance against
specifications. These tests may be conducted by a
supplier that provides a Certificate of Analysis, the
purchaser or both. No incoming material should be
accepted by an establishment if it is known to contain
chemical, physical or microbiological contaminants
which would not be reduced to an acceptable level by
controls applied during sorting and/or, where
appropriate, processing.
Stocks of raw materials, ingredients and packaging 5.3.4 Stocks of raw materials, other ingredients and
materials should be subjected to effective packaging materials shall be subjected to effective stock
stock rotation. rotation.
Where appropriate, the establishment should have a 5.3.5 Supplier quality assurance activities, such as audits,
supplier quality assurance programme, which covers may be appropriate for some ingredients.
selection of supplier, approved list of supplier and
supplier evaluation. 5.3.6 Documentation of key information for incoming
materials (supplier details, date of receipt, quantity, etc.)
should be maintained.
5.6 Packaging 5.4 Packaging materials
Packaging design and materials should provide adequate 5.4.1 Packaging design and materials shall be safe and
protection for products to minimise contamination, suitable for food use, provide adequate protection for
prevent damage, and accommodate proper labelling. products from contamination, prevent damage, and
Packaging materials or gases when used shall be non- accommodate proper labelling. Packaging materials or
toxic and not pose a threat to the safety and suitability gases (e.g., nitrogen gases) where used shall not contain
of food under the specified conditions of storage and toxic contaminants and not pose a threat to the safety
use. and suitability of food under the specified conditions of
storage and use.
Where appropriate, reusable packaging should be 5.4.2 Any reusable packaging shall be suitably durable,
suitably durable, easy to clean and where necessary, to easy to clean and, where necessary, disinfected.
sanitise.
Filling, assembling, packaging, and other operations shall

be performed in such a way that the food is protected
against contamination. These can be accomplished by
any effective means, including:

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
a) use of a quality control operation in which the critical
steps are identified and controlled during
manufacturing;
b) adequate cleaning and sanitising of all food-contact

surfaces and food containers;
c) using materials for food containers and food

packaging materials which are safe and suitable;
d) providing physical protection from contamination,

particularly airborne contamination; and
e) using sanitary handling procedures.

5.4.6 Control of non conforming products 5.5 Non-conforming materials
Food, raw materials, and other ingredients that are Food, raw materials and other ingredients that are
contaminated shall be disposed of in a manner that contaminated shall be disposed of in a manner that
protects against the contamination of other food. protects against the contamination of other food.
5.7 Water 5.6 Water
Water used as a product ingredient, including ice or

steam (including culinary steam), or in contact with food
and food contact surfaces, shall meet specified food
safety requirement.
5.7.1 Water in contact with food 5.6.1 Water in contact with food
Only potable water shall be used in food handling and 5.6.1.1 Only potable water shall be used in food handling
processing, with the following and processing, with the following
exceptions: exceptions:
a) for steam production, fire control and other similar a) for steam production, fire control and other similar
purposes not connected with food; and purposes not connected with food; and
b) in certain food processes, e.g. chilling, and in food b) in certain food processes, e.g., chilling, and in food
handling areas, provided this does not constitute a handling areas, provided this does not constitute a
hazard to the safety and suitability of food, e.g. the use hazard to the safety and suitability of food.
of clean sea water.
Water recirculated for reuse should be treated and 5.6.1.2 Water recirculated for reuse should be treated
maintained in such a condition that no risk to the safety and maintained in such a condition that no risk to the
and suitability of food results from its use. The treatment safety and suitability of food results from its use. The
process should be effectively monitored. Recirculated treatment process should be effectively monitored.
water which has received no further treatment and Recirculated water which has received no further
water recovered from processing of food by evaporation treatment and water recovered from processing of food
or drying may be used, provided its use does not by evaporation or drying may be used, provided its use
constitute a risk to the safety and suitability of food. does not constitute a risk to the safety and suitability of
food.
5.7.2 Water as an ingredient 5.6.2 Water as an ingredient
Potable water shall be used to avoid food 5.6.2.1 Potable water shall be used to avoid food
contamination. contamination. The potable water may be treated where
this is required by the production process.
5.7.3 Ice and steam

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
Ice should be made from water that complies with 4.6.1.
Steam used in direct contact with food or food contact
surfaces should not constitute a threat to the safety and
suitability of food. Ice and steam should be produced, 5.6.2.2 Ice and steam should be produced, handled and
handled and stored to protect them from stored to protect them from contamination.
contamination.
6 Maintenance, cleaning and sanitisation 6 Maintenance, cleaning and sanitisation
6.1 Objective
a) To establish effective systems to ensure adequate and
appropriate maintenance, cleaning and sanitisation,
control pests and manage waste.
b) To monitor and verify the effectiveness of established

systems.
6.2 Rationale
To facilitate the continuing effective control of food
safety hazards, pests and other agents
likely to contaminate food.
6.1 Cleaning and sanitation
6.3.8 Cleaning programmes should ensure that all parts 6.1.1 Cleaning programmes shall ensure that all parts of
of the establishment are appropriately clean and should the establishment are appropriately clean and should
include the cleaning of cleaning equipment. include the cleaning of cleaning equipment.
These Cleaning programmes should be continually and 6.1.2 These cleaning programmes shall be continually
effectively monitored for their suitability and and effectively monitored for their suitability and
effectiveness, documented and should specify: effectiveness, documented and shall specify:
a) areas, items of equipment and utensils to be cleaned; a) areas, utensils and items of equipment including food-
contact surfaces, to be cleaned;
b) responsibility for particular tasks; b) responsibility for particular tasks;
c) method and frequency of cleaning; and c) method and frequency of cleaning; and
d) monitoring and verification arrangements. d) monitoring and verification arrangements. Where

appropriate, programmes should be drawn up in
Where appropriate, programmes should be drawn up in consultation with relevant specialist expert advisors.
consultation with relevant specialist
expert advisors.
6.3.9 Cleaning can be carried out by the separate or the
combined use of physical and chemical methods.
Cleaning procedures will involve:
a) removing of unwanted material, residue and/or debris

from surfaces;
b) dry cleaning or other appropriate methods for

removing and collecting residues and
debris
c) applying cleaning chemicals to loosen soil and

bacterial film and hold them in solution or
suspension;

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
d) rinsing with water to remove loosened soil and

residues of cleaning chemicals; and
e) sanitisation.
6.3.10 Cleaning and sanitisation of food-contact surfaces
All food-contact surfaces, including utensils and food- 6.1.3. All food-contact surfaces, including utensils and
contact surfaces of equipment, shall be cleaned as food-contact surfaces of equipment, shall be cleaned as
frequently as necessary to protect against frequently as necessary to protect against
contamination of food. contamination of food.
a) Food-contact surfaces used for manufacturing or a) Food-contact surfaces used for manufacturing or
holding low-moisture food shall be in a dry, sanitary holding low-moisture food shall be in a dry, sanitary
condition at the time of use. When the surfaces are wet- condition at the time of use. When the surfaces are wet-
cleaned, they shall, when necessary, be sanitised and cleaned, they shall, when necessary, be sanitised and
thoroughly dried before subsequent use. thoroughly dried before subsequent use;
b) In wet processing, when cleaning is necessary to b) In wet processing, when cleaning is necessary to
protect against the introduction of microorganisms into protect against the introduction of microorganisms into
food, all food-contact surfaces shall be cleaned and food, all food-contact surfaces shall be cleaned and
sanitised before use and after any interruption during sanitised before use and after any interruption during
which the food-contact surfaces may have become which the food-contact surfaces may have become
contaminated. Where equipment and utensils are used contaminated. Where equipment and utensils are used
in a continuous production operation, the utensils and in a continuous production operation, the utensils and
food-contact surfaces of the equipment shall be cleaned food-contact surfaces of the equipment shall be cleaned
and sanitised as necessary. and sanitised as necessary;
c) Non-food-contact surfaces of equipment used in the c) Non-food-contact surfaces of equipment used in the
operation of food plants should be cleaned as frequently operation of food plants should be cleaned as frequently
as necessary to protect against contamination of food. as necessary to protect against contamination of food;
d) Single-service articles (such as disposable utensils d) Single-service articles (such as disposable utensils
intended for one-time use, paper cups, and paper intended for one-time use, paper cups, and paper
towels) should be stored in appropriate containers and towels) should be stored in appropriate containers and
shall be handled, dispensed, used and disposed of in a shall be handled, dispensed, used and disposed of in a
manner that protects against contamination of food or manner that protects against contamination of food
food-contact surfaces. or food-contact surfaces; and
e) Sanitising agents shall be adequate and safe under e) Sanitising agents shall be adequate and safe under
conditions of use. Any facility, procedure or machine is conditions of use. Any facility, procedure or machine is
acceptable for cleaning and sanitising equipment and acceptable for cleaning and sanitising equipment and
utensils if it is established that the facility, procedure or utensils if it is established that the facility, procedure or
machine will routinely render equipment and utensils machine will routinely render equipment and utensils
clean and provide adequate cleaning and sanitising clean and provide adequate cleaning and sanitising
treatment. treatment.
6.3.11 Cleaning and sanitising chemicals should be 6.1.4 Cleaning and sanitising chemicals should be
handled and used carefully and in accordance with handled and used carefully and in accordance with
manufacturers' instructions and securely stored. Toxic manufacturers' instructions and securely stored. Toxic
chemicals, sanitising agents and pesticide shall be chemicals, sanitising agents and pesticide shall be
identified, held and stored in clearly identified identified, held and stored in clearly identified
containers, separated from food, food-contact surfaces containers, separated from food, food-contact surfaces
or food-packaging materials. These chemicals shall be or food-packaging materials. These chemicals shall be
kept under lock, access to these chemicals controlled, kept under lock, access to these chemicals controlled,
and the store room should have adequate ventilation and the store room should have adequate ventilation.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
6.2 Preventive and corrective maintenance
6.3.2 Maintenance program should be continuously 6.2.1 Preventive maintenance programme should be
monitored and where necessary, documented to ensure continuously monitored and where necessary,
its effectiveness. Where written maintenance programs documented to ensure its effectiveness in controlling
are used, they should specify: food safety hazards. Where written maintenance
programmes are used, they should specify:
a) areas, items of equipment and utensils to be cleaned; a) areas, items of equipment and utensils to be cleaned;
b) responsibility for particular tasks; b) responsibility for particular tasks;
c) method and frequency of maintenance; and c) method and frequency of maintenance; and
d) monitoring arrangements. d) monitoring arrangements.

6.2.2 Corrective maintenance shall be carried out in such
a way that production on adjoining lines or equipment is
not at risk of contamination.
6.2.3 Lubricants and heat transfer fluids should be food

grade where there is a risk of direct or indirect contact
with the product.
6.2.4 The procedure for releasing maintained equipment

back to production shall include clean up and sanitising
as specified in cleaning and sanitation procedures, and
pre-use inspection.
6.3.3 Building, fixtures and other physical facilities of the 6.2.5 Building, fixtures and other physical facilities of the
premise shall be maintained in a sanitary condition and premises shall be maintained in a sanitary condition and
shall be kept in good repair. Maintenance operations shall be kept in good repair. Maintenance operations
shall be conducted in a manner that protects against shall be conducted in a manner that protects against
contamination of food, food-contact surfaces, or food contamination of food, food-contact surfaces or food
packaging materials. packaging materials.
6.3.4 Any structural alteration, repairs, renovations, 6.2.6 Any structural alteration, repairs, renovations,
plumbing, or drainage work that may be undertaken or plumbing or drainage work that may be undertaken or
required to prevent food safety hazard shall be carried required to prevent food safety hazard shall be carried
out without any undue delay. out without any undue delay.
6.3.5 All equipment shall be cleaned and maintained
regularly. Surface of equipment in contact with food
shall be cleaned and sanitised before and after each
manufacturing operation.
6.3.6 Items such as filters and screens shall be readily

removable for inspection, replacement and cleaning.
6.3.7 The whole of the premises shall be maintained in

good, clean, and tidy condition. Any accumulation of
boxes, tins, empty bottles, rubbish or any article not
connected to the process or trade should be avoided.
6.3.12 Maintenance, cleaning and sanitisation 6.2.7 Maintenance, cleaning and sanitisation
programmes should be monitored for effectiveness, programmes should be:
periodically verified by means such as audit, pre-
operational inspections or, where appropriate, a) monitored for effectiveness;
microbiological sampling of environment and food

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
contact surfaces and regularly reviewed and adapted to b) periodically verified by means such as audit,
reflect changed circumstances. preoperational inspections or, where appropriate,
microbiological sampling of environment and food
contact surfaces; and
c) regularly reviewed and updated to reflect changed

circumstances.
6.4 Pest control systems 6.3 Pest control systems
6.4.1 General
Pests pose a major threat to the safety and suitability of
food. Pest infestations can occur where there are
breeding sites and a supply of food. Good hygiene
practices should be employed to avoid creating an
environment conducive to pests. Good sanitation,
inspection of incoming materials and good monitoring
can minimise the likelihood of infestation and thereby
limit the need for pesticides.
6.4.2 Pest control programmes 6.3.1 Pest control programmes

There shall be an effective pest control program for the 6.3.1.1 There shall be an effective pest control
premises and equipment which includes: programme for the premises and equipment which
includes:
a) the name of the responsible person or name of the a) the name of the responsible person or name of the
pest control company; pest control company;
b) the chemicals used, their concentrations and in b) the chemicals used, and their concentrations;
accordance to Chemical Safety Data Sheet (CSDS);
c) the location where applied; c) the location where applied;
d) the method and frequency of application; d) the method and frequency of application;
e) a map of trap locations, bait stations, areas sprayed, e) a map of trap locations, bait stations, areas sprayed,
insect electrocutors, and other pest control devices; and insect electrocutors and other pest control devices; and
f) the frequency of inspection to monitor the f) the frequency of inspection to monitor the
effectiveness of the program. effectiveness of the programme.
Pest control programmes may be contracted out to 6.3.1.2 Pest control programmes may be contracted out
licensed pest control company. to licensed pest control company.
6.4.3 Pest control procedures 6.3.2 Pest control procedures
6.4.3.1 Preventing access 6.3.2.1 Preventing access
Buildings should be kept in good repair and condition to 6.3.2.1.1 Buildings should be kept in good repair and
prevent pest access and to eliminate potential breeding condition to prevent pest access and to eliminate
sites. Holes, drains and other places where pests are potential breeding sites. Holes, drains and other places
likely to gain access should be kept sealed. Wire mesh where pests are likely to gain access should be sealed.
screens, for example on open windows, doors and
ventilators, will reduce the problem of pest entry. 6.3.2.1.2 Roll-up doors should close tightly (with no
Animals or pets should be excluded from the grounds of gap) against the floor. Wire mesh screens, for example
factories and food processing plants. on open windows, doors and ventilators, will reduce
the problem of pest entry. Animals or pets should be

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
excluded from the grounds of factories and food
processing plants.
6.4.3.2 Harbourage and infestation 6.3.2.2 Harbourage and infestation
The availability of food and water encourages pest 6.3.2.2.1 The availability of food and water encourages
harbourage and infestation. Potential food sources pest harbourage and infestation. Potential food sources
should be stored in pest-proof containers and/or should be stored in pest-proof containers and/or
stacked above the ground and away from walls. Areas stacked above the ground and away from walls. Areas
both inside and outside food premises should be kept both inside and outside food premises should be kept
clean. Refuse shall be stored in covered, pest-proof clean. Waste shall be stored in covered pest-proof
containers. containers.
6.4.3.3 Monitoring and detection 6.3.2.3 Monitoring and detection
Establishments and surrounding areas should be 6.3.2.3.1 Establishments and surrounding areas should
regularly examined for evidence of infestation. The be regularly examined for evidence of infestation (e.g.,
monitoring and detection methods used should enable droppings). The monitoring and detection methods used
the sites of pest harbourage and access to be identified should enable the sites of pest harbourage and access to
and objective assessments of site environmental be identified and objective assessments of site
conditions and pest population levels be made. A written environmental conditions and pest population levels be
analysis should be provided, with details on problem made. A written analysis should be provided, with details
areas within the establishment. In circumstances where on problem areas within the establishment.
the pest control programme is carried out by a pest
control company, the responsible person from the 6.3.2.3.2 In circumstances where the pest control
establishment should conduct regular monitoring in programme is carried out by a pest control company, the
between visits by the pest control company. responsible person from the establishment should
conduct regular monitoring in between visits by the pest
control company.
6.4.3.4 Eradication 6.3.2.4 Prevention
Pest infestations should be dealt with immediately and 6.3.2.4.1 Pest infestations should be dealt with
without adversely affecting food safety or suitability. immediately and without adversely affecting food safety
Treatment with chemical, physical or biological agents or suitability. Treatment with chemical, physical or
should be carried out without posing a threat to the biological agents should be carried out without posing a
safety or suitability of food. threat to food safety.
6.3.2.4.2 The cause of infestation should be identified

and corrective action taken to prevent
a recurrent problem.
6.3.2.4.3 Pesticide use and application shall be restricted

to trained operatives and shall be
controlled to avoid product safety hazards.
6.5 Waste management 6.4 Waste management programmes
The waste management programmes should specify: 6.4.1 The waste management programmes should
specify:
a) responsibility; a) responsibility of person(s) tasked;
b) locations and condition of waste receptacles; b) locations and condition of waste bins;
c) methods and frequency of disposal of waste; c) methods and frequency of disposal of waste;
d) methods and frequency of cleaning of waste area and d) methods and frequency of cleaning of waste area and
receptacles; and bins; and

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
e) monitoring and verification arrangements. e) monitoring and verification arrangements.

6.5.1 Solid waste management 6.4.2 Solid waste management
Waste shall be disposed in such a manner to prevent 6.4.2.1 Waste shall be disposed in such a manner as to
contamination throughout the process from incoming prevent contamination throughout the process from
materials to finished products, as well as potable water incoming materials to finished products as well as
and should not give rise to any nuisance to the potable water, and should not give rise to any nuisance
environment. to the environment.
Suitable location and provisions shall be made for the 6.4.2.2 Suitable location and provisions shall be made for
removal and storage of waste. Waste shall not be the removal and storage of waste. Waste shall not be
allowed to accumulate in food handling, food storage, allowed to accumulate in food handling, food storage,
other working areas and the adjoining environment. other working areas and the adjoining environment
(e.g., staff canteen).
Waste receptacles and waste accumulating area shall be 6.4.2.3 Waste bins and waste accumulating area shall be
kept appropriately clean and disinfected periodically. kept appropriately clean and disinfected periodically.
6.5.2 Liquid waste management 6.4.3 Liquid waste management
Liquid waste shall be discharged in such a manner to 6.4.3.1 Liquid waste shall be discharged in such a manner
exclude contamination throughout the process from as to exclude contamination throughout the process
incoming materials to finished products, as well as from incoming materials to finished products as well as
potable water. potable water.
All plumbing and effluent disposal lines, sewerage 6.4.3.2 All plumbing and effluent disposal lines,
systems, shall be of sufficient capacity to carry peak sewerage systems, shall be of sufficient capacity to carry
loads. All lines shall be watertight with adequate traps peak loads. All lines shall be watertight with adequate
and vents. traps and vents.
Sumps or solid matter traps included in the drainage 6.4.3.3 Sumps or solid matter traps included in the
system shall be emptied frequently and at the end of drainage system shall be emptied frequently or and at
every working day. the end of every working day, if necessary.
Liquid waste shall be treated and disposed incompliance 6.4.3.4 Liquid waste shall be treated and disposed in
to the current regulations. compliance with the current regulations.
7 Personal hygiene 7 Personal hygiene
7.1 Objectives
To ensure that those who come directly or indirectly into
contact with food are not likely to contaminate food by:
a) maintaining an appropriate degree of personal

cleanliness; and
b) behaving and operating in an appropriate manner.
7.2 Rationale
People who do not maintain an appropriate degree of
personal cleanliness, who have certain illnesses or
conditions or who behave inappropriately, can
contaminate food and transmit illness to consumers.
7.3 Health status 7.1 Health status

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
People known, or suspected, to be suffering from, or to 7.1.1 People known or suspected to be suffering from, or
be a carrier of a disease or illness likely to be transmitted to be a carrier of a disease or illness likely to be
through food, shall not be allowed to enter any food transmitted through food, shall not be allowed to enter
handling area if there is a likelihood of their any food handling area if there is a likelihood of their
contaminating food. Any person so affected shall contaminating food. Any person so affected shall
immediately report illness or symptoms of illness to the immediately report illness or symptoms of illness to the
management. management.
Medical examination of a food handler should be carried

out if clinically or epidemiologically indicated.
All food handlers shall be medically examined by a 7.1.2 All food handlers shall be vaccinated according to
registered medical practitioner and vaccinated current legislative requirements and medically
according to current legislative requirements. examined by a registered medical practitioner.
7.1.3 Food handlers should be excused for a specific time

until symptoms resolve or, for some illnesses, after
getting medical clearance before returning to work.
7.4 Illness and injuries 7.2 Illness and injuries
Illness and injuries such as jaundice, diarrhoea, vomiting, 7.2.1 Illness and injuries such as jaundice, diarrhoea,
fever, persistent cough, sore throat with fever, visibly vomiting, fever, persistent cough, sore throat with fever,
infected skin lesions (boils, cuts, etc.) and discharges visibly infected skin lesions (boils, cuts, etc.) and
from the ear, eye or nose shall be reported to the discharges from the ear, eye or nose shall be reported to
management so that any need for medical examination the management so that any need for medical
and/or possible exclusion from food handling can be examination and/or possible exclusion from food
considered. handling can be considered.
7.2.2 Cuts and wounds, where personnel are permitted

to continue working, should be covered by suitable
waterproof plasters and hand gloves.
7.5 Personal cleanliness 7.3 Personal cleanliness
All persons working in direct contact with food, food- 7.3.1 All persons working in direct contact with food,
contact surfaces, and food-packaging materials shall food-contact surfaces and food packaging materials shall
conform to hygienic practices while on duty to the extent conform to hygienic practices while on duty to the extent
necessary to protect against contamination of food. The necessary to protect against contamination of food. The
methods for maintaining cleanliness include, but are not methods for maintaining cleanliness include but are not
limited to: limited to:
a) wear outer garments, light coloured and suitable to a) wearing protective clothing, light coloured and
the operation in a manner that protects against the suitable to the operation in a manner that protects
contamination of food, food-contact surfaces, or food against the contamination of food, food-contact
packaging materials; surfaces or food packaging materials;
b) maintain adequate personal cleanliness such as short b) maintaining adequate personal cleanliness such as
and clean fingernails; short and clean fingernails;
c) providing understandable signages directing

employees to wash their hands when handling
unprotected food, unprotected food-packaging
materials and food-contact surfaces;
c) wash hands thoroughly (and sanitising to protect d) washing hands thoroughly (and sanitising to protect
against contamination with undesirable against contamination with undesirable

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
microorganisms) in an adequate hand-washing facility microorganisms) in an adequate handwashing facility
before starting work, after each absence from the work before starting work, after each absence from the work
station, and at any other time when the hands may have station, and at any other time when the hands may have
become soiled or contaminated; become soiled or contaminated;
d) remove protective clothing (i.e. overall, head cover, e) removing protective clothing before visiting the toilet;
apron) before visiting the toilet;
f) removing personal effects and other objects that
e) remove all jewellery and other objects that might fall might fall into food, equipment or containers, and
into food, equipment, or containers, and removing hand removing hand jewellery that cannot be adequately
jewellery that cannot be adequately sanitised during sanitised during periods in which food is handled by
periods in which food is manipulated by hand. If such hand. If such hand jewellery cannot be removed, it may
hand jewellery cannot be removed, it may be covered by be covered by material which can be maintained in an
material which can be maintained in an intact, clean, and intact, clean and sanitary condition and which effectively
sanitary condition and which effectively protects against protects against the contamination by these objects of
the contamination by these objects of the food, food- the food, food-contact surfaces or food-packaging
contact surfaces, or food-packaging materials; materials;
f) maintain gloves, if they are used in food handling, in g) maintaining gloves, if they are used in food handling,
an intact, clean, and sanitary condition. The gloves in an intact, clean and sanitary condition. The gloves
should be of an impermeable material; should be of an impermeable material;
g) wear, where appropriate, in an effective manner, hair h) wearing, where appropriate, in an effective manner,
nets, headbands, caps, beard covers, or other effective head covers, headbands, caps, beard covers, face masks,
hair restraints; face mask extenders or other effective hair restraints;
h) store clothing or other personal belongings in areas i) storing clothing or other personal belongings in areas
other than where food is exposed or where equipment other than where food is exposed or where equipment
or utensils are washed; or utensils are washed;
i) confine the following to areas other than where food j) confining the following to areas other than where food
may be exposed or where equipment or utensils are may be exposed or where equipment or utensils are
washed: eating food, chewing gum, drinking beverages, washed: eating food, chewing gum, drinking beverages,
or using tobacco; and smoking or vaping; and
j) take any other necessary precautions to protect k) taking any other necessary precautions to protect
against contamination of food, food contact surfaces, or against contamination of food, food contact surfaces or
food-packaging materials with microorganisms or food-packaging materials with microorganisms or
foreign substances including, but not limited to, foreign substances including, but not limited to,
perspiration, hair, cosmetics, tobacco, chemicals, and perspiration, hair, cosmetics, tobacco, chemicals, and
medicines applied to the skin. medicines applied to the skin.
7.6 Personal behaviour 7.4 Personal behaviour
People engaged in food handling activities should refrain 7.4.1 People engaged in food handling activities should
from any behaviour which could result in contamination refrain from any behaviour which could result in
of food such as smoking, spitting, chewing or eating, contamination of food such as smoking or vaping,
sneezing or coughing over unprotected food, licking any spitting, chewing or eating, sneezing or coughing over
fingers, scratching their body and blowing their nose. unprotected food, licking any fingers, scratching their
body and blowing their nose.
Personal effects such as jewellery, watches, pins or other 7.4.2 Personal effects such as jewellery, watches, pins or
items that posed a threat to safety and suitability of food other items such as false nails/eye lashes that posed a
shall not be worn or brought into food handling areas. threat to safety and suitability of food shall not be worn
or brought into food handling areas.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
7.7 Visitors 7.5 Control of visitors
Visitors to food manufacturing, processing or handling Visitors to food establishment and, in particular, to food
areas should wear protective clothing and adhere to the manufacturing, processing or handling areas, should,
other personal hygiene provisions in this section, clause where appropriate, be instructed and supervised, wear
7. protective clothing and adhere to the other personal
hygiene provisions for employees. Visitors should be
guided through a hygiene policy of the food
establishment prior to visits and encouraged to report
any type of illness and injury that may pose cross
contamination issues.
10 Training 8 Training
10.1 Objective
To ensure those engaged in food operations who come

directly or indirectly into contact with food are properly
trained, and/or instructed in food hygiene to a level
appropriate to the operations they are to perform.
10.2 Rationale
Training is fundamentally important for the

implementation and maintenance of GMP. Inadequate
training and/or instruction and supervision of all people
involved in food related activities pose a potential threat
to the safety of food and its suitability for consumption.
10.3 Awareness and responsibilities 8.1 Awareness and responsibilities
All personnel shall be aware of their role and 8.1.1 All personnel shall be aware of their roles and
responsibility in protecting food from contamination or responsibilities in protecting food from contamination or
deterioration. Food handlers should have the necessary deterioration. Food handlers should have the necessary
knowledge and skills to enable them to handle food knowledge and skills to enable them to handle food
safely. Those who handle strong cleaning chemicals or safely. Those who handle strong cleaning chemicals or
other potentially hazardous chemicals shall be other potentially hazardous chemicals shall be
instructed in safe handling techniques. instructed in safe handling techniques.
8.1.2 Factors to take into account in assessing the level

of training required include:
a) the nature and risk of the food, in particular its ability

to sustain growth of pathogenic or spoilage
microorganisms;
b) whether known allergens or potential physical

contaminants could be present;
c) the manner in which the food is produced, processed,

handled and packed, including the likelihood of
contamination;
d) the extent and nature of processing or further

preparation before final consumption of the food;
e) the conditions under which the food will be stored;

and

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
f) the expected length of time before consumption of the

food.
5.8 Management and supervision 8.2 Management and supervision
The type of control and supervision needed will depend The type of control and supervision needed will depend
on the size of the business, the nature of its activities and on the size of the food establishment, the nature of its
the types of food involved. Managers and supervisors activities and the types of food involved. Managers and
should have enough knowledge of food hygiene supervisors should have enough knowledge of GMP and
principles and practices to be able to judge potential allergen awareness to be able to judge potential risks,
risks, take appropriate preventive and corrective action, take appropriate corrective and preventive action, and
and ensure effective monitoring and ensure effective monitoring and supervision take place.
supervision take place.
10.4 Training programmes 8.3 Training programmes
The establishment shall prepare a training plan 8.3.1 The establishment shall prepare a training plan
identifying the need for training which is essential for the identifying the types of training that are essential for the
implementation and maintenance of GMP. The need for implementation and maintenance of GMP. The need for
training shall be reviewed at appropriate intervals. training shall be reviewed at appropriate intervals.
Training shall be maintained at a level that ensures all 8.3.2 Training shall be maintained at a level that ensures
employees know their responsibilities to maintain GMP. all employees know their responsibilities to maintain
Details of training sessions shall include, for example, GMP. Details of training sessions shall include, for
programme content, competency of the trainer, example, programme content, competency of the
assessment of trainees and establishment of the trainer, assessment of trainees and establishment of
requirement for retraining. the requirement for retraining.
Records of training shall be maintained.
Periodic assessments of the effectiveness of training and 8.3.3 Periodic assessments on the effectiveness of
instruction programmes should be made, as well as training and instruction programmes should be made, as
routine supervision and checks to ensure that the well as routine supervision and checks to ensure that the
training is being carried out effectively. training is being carried out effectively.
Managers and supervisors of food processes should have

the necessary knowledge of GMP to be able to judge
potential risks and take the necessary action to remedy
deficiencies.
Training programmes should be routinely reviewed and 8.3.4 Systems should be in place to ensure that food
updated where necessary. Systems should be in place to handlers remain aware of all procedures necessary to
ensure that food handlers remain aware of all maintain the safety and suitability of food.
procedures necessary to maintain the safety and
suitability of food. 8.3.5 Training programmes should be routinely reviewed
and updated where necessary.
9 Product information 9 Product information and traceability
9.1 Objectives
To ensure that the products bear appropriate
information such that:
a) adequate and accessible information is available to

the next person in the food chain to enable them to
handle, store, process, prepare and display the product
safely and correctly; and

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
b) the lot or batch can be easily identified and recalled if

necessary.
9.2 Rationale
Insufficient product information can lead to products

being mishandled at later stages in the food chain. Such
mishandling can result in illness, or products becoming
unsuitable for consumption, even where adequate
control measures have been taken earlier in the food
chain.
9.3 Lot or batch identification 9.1 Lot or batch identification
Lot or batch identification is essential in traceability and 9.1.1 Lot or batch or other identification methods are
product recall and also helps effective stock rotation. essential in traceability and product recall and also help
Each container of food should be permanently marked effective stock rotation.
to identify the producer and the lot or batch.
9.1.2 An establishment shall provide a food traceability
system in the food premises to enable the recall of the
products, where necessary.
9.2 Product information and labelling
9.4 Product information 9.2.1 Product Information

All food products should be accompanied by or bear All food products should be accompanied by or bear
adequate information to enable the next person in the adequate information to enable the next food
food chain to handle, display, store and prepare and use manufacturer in the food chain or the consumer to
the produce safely and correctly. handle, prepare, display, store, and/or use the product
safely and correctly.
Information for industry or trade users should be clearly
distinguishable from consumer information, particularly
on food labels.
9.5 Labelling 9.2.2 Product Labelling
Finished product labelling shall meet the requirements Prepackaged foods should be labelled with clear
of the relevant legislations. instructions to enable the next person in the food chain
to handle, display, store and use the product safely. This
should also include information that identifies food
allergens in the product as ingredients or where cross-
contact cannot be excluded.
5.10 Traceability 9.3 Traceability
The establishment shall establish and apply a traceability 9.3.1 The establishment shall establish and apply a
system that enables the identification of product lots traceability system that enables the identification of
and their relation to batches of raw materials, processing product lots and their relation to batches of raw
and delivery records. materials, processing and delivery records.
The traceability system shall be able to identify incoming 9.3.2 The traceability system shall be able to identify
material from the immediate suppliers and the initial incoming material from immediate suppliers and the
distribution route of the end product. initial distribution route of the end product.
Traceability records shall be maintained for a defined

period for system assessment to enable the handling of
potentially unsafe products and in the event of product
recall. Records shall be in accordance with statutory and

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
regulatory requirements and customer requirements
and can be based on the end product lot identification.
Traceability of product is important to ensure an

effective and efficient recall system. 9.3.3 Traceability of product is important to ensure an
effective and efficient recall system.
5.11 Recall procedures 9.4 Recall procedures
Managers should ensure effective procedures are in 9.4.1 Managers should ensure effective procedures are
place to deal with any food safety hazard and to enable in place to deal with any food safety hazard and to
the effective recall of any implicated lot of the finished enable the effective recall of any implicated lot of the
food from the market. finished food from the market.
Recall system shall include written procedures to ensure 9.4.2 Recall system shall include written procedures to
rapid identification and removal of products from the ensure rapid identification and timely removal from the
market in a timely manner. market of products that may pose a hazard to public
health.
Where a product has been recalled because of a food 9.4.3 Where a product has been recalled because of a
safety hazard; other products which are produced under food safety hazard, other products which are produced
similar conditions, and which may present a similar under similar conditions and which may present a similar
hazard to public health, should be evaluated for safety hazard to public health, should be evaluated for safety
and may need to be recalled. The need for public and may need to be recalled. The need for public
warnings should be considered. warnings should be considered.
Recalled products should be held under supervision until 9.4.4 Recalled products should be held under
they are destroyed, used for purposes other than human supervision until they are destroyed, used for purposes
consumption, determined to be safe for human other than human consumption, determined to be safe
consumption, or reprocessed in a manner to ensure their for human consumption, or reprocessed in a manner to
safety. ensure their safety.
9.4.5 Recall procedures should be documented and

maintained and, where necessary, modified based on
the findings of periodic mock recalls, etc.
8 Transportation and distribution 10 Transportation
8.1 Objectives
To establish measures during transportation and

distribution in order to:
a) protect food from potential sources of contamination;

b) protect food from damage likely to render the food
unsuitable for consumption; and
c) provide an environment which effectively controls the

growth of pathogenic or spoilage microorganisms and
the production of toxins in food.
8.2 Rationale
Food may become contaminated, or may not reach its
destination in a suitable condition for consumption,
unless effective control measures are taken during
transport, even where adequate hygiene control
measures have been taken earlier in the food chain.

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
8.3 General 10.1 Design and requirements
Food shall be adequately protected during transport. 10.1.1 Food shall be adequately protected during
The type of conveyances or containers required depends transportation. The type of conveyances or containers
on the nature of the food and the conditions under required depends on the nature of the food and the
which it has to be transported. conditions under which it has to be transported.
8.4 Requirements
Conveyances and bulk containers should be designed 10.1.2 Conveyances and bulk containers should be
and constructed so that they: designed and constructed so that they:
a) do not contaminate foods or packaging; a) do not contaminate foods or packaging;
b) can be effectively cleaned and, where necessary, b) can be effectively cleaned and, where necessary,
disinfected; disinfected;
c) permit effective separation of different foods or foods c) permit effective separation of different foods or foods
from non-food items where necessary during transport; from non-food items where necessary during transport;
d) provide effective protection from pest infestation and d) provide protection from pest infestation and other
other contamination, including dust and fumes; contamination, including dust and fumes;
e) can effectively maintain the temperature, humidity, e) can effectively maintain the temperature, humidity,
atmosphere and other conditions necessary to protect atmosphere and other conditions necessary to protect
food from harmful or undesirable microbial growth, food from harmful or undesirable microbial growth,
production of toxin and deterioration likely to render production of toxin and deterioration likely to render
food unsuitable for consumption; and food unsuitable for consumption; and
f) allow any necessary temperature, humidity and other f) allow any necessary temperature, humidity and other
conditions to be checked. environmental conditions to be checked.
8.5 Use and maintenance 10.2 Use and maintenance
Conveyances and containers for transporting food 10.2.1 Conveyances and containers for transporting food
should be kept in an appropriate state of cleanliness, shall be kept in an appropriate state of cleanliness, repair
repair and condition. Where the same conveyance or and condition. Where the same conveyance or container
container is used for transporting different foods, or is used for transporting different foods or non-foods,
non-foods, effective cleaning and, where necessary, effective cleaning and, where necessary, disinfection
disinfection should take place between loads. should take place between loads.
Where appropriate, particularly in bulk transport, 10.2.2 Where appropriate, particularly in bulk transport,
containers and conveyances should be designated and containers and conveyances should be designated and
marked for food use only and used only for that purpose. marked for food use only and used only for that purpose.
11 Internal inspection 11 Internal inspection
11.1 Self inspection 11.1 Self-inspection
Self inspection of all the plant facilities and processing Self-inspection of all the plant facilities and processing
lines shall be carried out periodically to ensure the lines shall be carried out periodically by appointed
adequacy and effectiveness of its food safety program by personnel to ensure the adequacy and effectiveness of
appointed personnel. its GMP program.
Note. Self-inspection is conducted to check hygiene of

the food handler and food being handled, operational
condition and physical condition of the food
establishment. Inspection checklist, hygiene audits,

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
hygiene and sanitation checklist, preoperational
inspection, housekeeping hygiene inspection checklist,
and hygiene inspection kit can be considered as self-
inspection However, self-inspection cannot replace
internal audit.
11.2 Internal audit 11.2 Internal audit
11.2.1 An internal audit shall be planned and conducted 11.2.1 An internal audit shall be planned and conducted
at least once a year by independent personnel at least once a year by independent personnel
designated by the management. Auditors shall not audit designated by the management. Auditors shall not audit
their own work. their own work.
11.2.2 Such audits should also be extended to suppliers 11.2.2 Such audits should also be extended to suppliers
and contractors. and contractors.
11.2.3 Corrective actions shall be taken without undue 11.2.3 Corrective actions shall be taken without undue
delay on any non-conformances found and closed out delay on any non-conformances found and closed out
once satisfactory action has been taken. once satisfactory action has been taken.
11.2.4 Activities and findings of the internal audit shall

be recorded.
11.2.5 Where internal auditors are not available within 11.2.4 Where internal auditors are not available within
the organisation, assistance from qualified external the organization, assistance from qualified external
sources can be obtained. sources can be obtained.
12 Management review 12 Management review
The company’s management with executive The company’s management with executive
responsibility shall review the continuing suitability and responsibility shall review the continuing suitability and
effectiveness of the GMP at defined intervals to fulfill the effectiveness of the GMP at defined intervals to fulfill the
requirements of customers, authorities and to satisfy requirements of customers and authorities and to satisfy
the company’s GMP requirements. the company’s GMP requirements.
Records of such reviews shall be maintained.

5.9 Documentation and records 13 Documentation and records
5.9.1 Appropriate records of processing, production and

distribution should be kept and retained for a period that
exceeds the shelf-life of the product. Documentation can
enhance the credibility and effectiveness of the food
safety control system.
5.9.2 Control of documents and records
5.9.2.1 Control of documents 13.1 Control of documents
Documents required by the GMP shall be controlled. 13.1.1 Documents required by GMP shall be controlled.
Records are a special type of document and shall be Records are a special type of document and shall be
controlled according to the requirements given in controlled according to the requirements given in 13.1.2.
5.9.2.2.
The controls shall ensure that all proposed changes are
reviewed prior to implementation to determine their
effects on GMP.
A documented procedure shall be established to define 13.1.2 A documented procedure shall be established to
the controls needed to: define the controls needed to:

MS1514 2009 vs 2022
MS 1514:2009 MS 1514:2022
a) approve documents for adequacy prior to issue; a) approve documents for adequacy prior to issue;
b) review and update documents as necessary, and re- b) review and update documents as necessary, and re-
approve documents; approve documents;
c) ensure that changes and the current revision status of c) ensure that changes and the current revision status of
documents are identified; documents are identified;
d) ensure that relevant versions of applicable documents d) ensure that relevant versions of applicable documents
are available at points of use; are available at points of use;
e) ensure that documents remain legible and readily e) ensure that documents remain legible and readily
identifiable; identifiable;
f) ensure that relevant documents of external origin are f) ensure that relevant documents of external origin are
identified and their distribution controlled; and identified and their distribution controlled; and
g) prevent the unintended use of obsolete documents, g) prevent the unintended use of obsolete documents,
and to ensure that they are suitably identified as such if and to ensure that they are suitably identified as such if
they are retained for any purpose. they are retained for any purpose.
5.9.2.2 Control of records 13.2 Control of records
Records shall be established and maintained to provide 13.2.1 Records shall be established and maintained to
evidence of conformity to requirements and the provide evidence of conformity to requirements and the
effective implementation of GMP. Records shall remain effective implementation of GMP. Records shall remain
legible, readily identifiable and retrievable. Record shall legible, readily identifiable and retrievable.
be retained for a period longer than the product shelf
life. 13.2.2 Appropriate records of processing, production
and distribution should be kept and retained for a period
that exceeds the shelf life of the product.
13.2.3 Traceability records shall be maintained for a

defined period for system assessment to enable the
handling of potentially unsafe products and in the event
of product recall. Records shall be in accordance with
statutory and regulatory requirements and customer
requirements and can be based on the end product lot
identification.
13 Legal requirements 14 Legal requirements
The system shall in other aspects comply with legislation The system shall in other aspects comply with legislation
including other relevant requirements currently in force including other relevant requirements currently in force
in Malaysia. in Malaysia.

MS 1514 2009 Vs 2022

Uploaded by

Copyright:

Available Formats

MS 1514 2009 Vs 2022

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

MS 1514 2009 Vs 2022

Uploaded by

Copyright:

Available Formats

MS1514 2009 vs 2022

The overall objectives of this standard are:

b) indicate how to implement those principles;

c) provide a guidance for specific codes which may be

d) recommend an approach towards preparation for

0.2.1 Governments can consider the contents of this

a) protect consumers adequately from illness or injury

b) provide assurance that food is suitable for human

c) maintain confidence in domestic and internationally

d) provide health education programmes which

a) provide food which is safe and suitable for

b) ensure that consumers have clear and easily-

Printed On: 9/4/2023 8:38:14 PM Page 1 of 34

People have the right to expect the food they eat to be

International food trade and foreign travel are

Phrases “where necessary” and “where appropriate”

This standard lays a firm foundation on good

Printed On: 9/4/2023 8:38:14 PM Page 2 of 34

This standard provides a base-line structure on GMP. For

MS 1480, Food Safety According to Hazard Analysis and

Printed On: 9/4/2023 8:38:14 PM Page 4 of 34

A system which identifies, evaluates, and controls

A function of the probability of an adverse health effect

Sanitation refers to the hygienic measures for ensuring

Depending on the nature of the operations and the risks

b) design and layout permit appropriate maintenance,

c) surfaces and materials, in particular those in contact

d) where appropriate, suitable facilities are available for

Attention to good hygienic design and construction,

Potential sources of contamination need to be

Printed On: 9/4/2023 8:38:14 PM Page 5 of 34

e) aeration pond and septic tank.

4.4.1 Design and layout 4.2.1 Internal design and layout

4.2.1.5 Laboratory facilities, if available, shall be

All facilities, such as the production lines, storage areas

Printed On: 9/4/2023 8:38:14 PM Page 6 of 34

a) the areas where cross contamination or incidental

b) the routing of raw materials, intermediate products,

c) the areas and facilities for personnel use; and

d) other facilities, e.g., quarantine area for

d) wall floor junctions in processing areas should be

Printed On: 9/4/2023 8:38:14 PM Page 7 of 34

4.5.1 General 4.3.1 Design and construction

Container for waste, by-product and inedible substance,

Equipment and containers (other than disposable

4.3.2.2 Where necessary, equipment should have

Printed On: 9/4/2023 8:38:14 PM Page 8 of 34

b) where appropriate, critical limits established in

d) the design, construction, and use of equipment and

The monitoring and measuring equipment used shall be

Temperature and/or time recording devices shall be

4.6.1 Water supply 4.4.1 Water supply

Printed On: 9/4/2023 8:38:14 PM Page 9 of 34

a) adequate means of hygienically washing and drying

b) adequate number of toilets of appropriate hygienic

c) adequate changing facilities for personnel; and

d) devices or fixtures, such as water control valves, so

Such facilities should be suitably located, designated and

Hand-washing facilities shall be adequate, easily