- TRAINING & CONSULTANCY
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling to manufacturing, distribution and consumption of the finish product.
OPHL shall assist industries to gain HACCP benefits through:
- Enhancement of food safety management system and product’s quality
- Continuous commitment to producing or trading in safe food
- Transformation of brand to act as an effective entry-to-market tool, and to be able to capture business opportunities around the world
- Continuous monitoring of food safety management system and processes.
Halal Certification is recognition that the products are permissible under Islamic law. These products are thus edible, drinkable or usable by Muslims. A Halal Certificate will only be issued by the Department of the Advancement of Islam Malaysia (JAKIM) if the production of the business’s products meets certain criteria.
OPHL provides to Malaysian manufacturers a supporting document includes a detailed analysis of the declared ingredients, original status of Halal ingredients, packaging material, manufacturing process and procedures from suppliers and slaughterhouse for issuing Halall Certificate.
The Good Farm Practices Scheme (SALT) is based on healthy livestock and good animal husbandry practices to produce quality livestock and safe for consumption. The criteria for the certification of Good Farm Practices Scheme are based on Good Animal Husbandry Practice’ (GAHP), Animal Health Management, Bio-security, good infrastructure and prudent use of drug. The tests covers all types of livestock such as beef and dairy cattle, broilers, layer and breeders, deer, goat, and sheep.
OPHL’s role is to provide the tests and analysis required according to the scheme. Veterinary Consutants shall assist and advice in the management aspect, disease control and overall flockhealth monitoring.
GMP (Good Manufacturing Practise)
OPHL will assist in a sanitary and processing requirement applicable to all food processing establishments. This certification acts as the foundation upon development and implementation on other food quality assurance systems and food safety management systems, such as HACCP, SQF 2000, ISO 9001 and ISO 22000.