How HACCP Keeps Every Batch of Our Cakes Safe

A packaged cake has to be just as safe on the last day of its shelf life as on the day it left our factory in Bukit Pasir, Johor. A good recipe is not enough for that. It takes a system, and the system we use is called HACCP. We are a HACCP certified cake manufacturer, audited by SGS against the Malaysian Standard MS 1480.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Points. It was first developed in the 1960s to make safe food for the US space programme. Today it is used by food makers around the world, and its principles are set out internationally by the Codex Alimentarius.

In Malaysia, the national HACCP standard is MS 1480:2019, developed by the Department of Standards Malaysia. Our certification body, SGS, is accredited by Standards Malaysia to certify against it.

The idea is simple. Instead of only checking finished cakes at the end, you find the points in the process where something could go wrong, and you control them every time.

The three kinds of food hazard

HACCP looks for three types of hazard:

• Biological: bacteria, yeast and mould. For a long-life packaged cake, keeping mould away is a big part of the job.
• Chemical: for example cleaning chemicals, or allergens such as wheat, egg and milk.
• Physical: foreign objects such as metal, plastic or glass.

The 7 principles in plain words

1. Find the risks. Go through every step from receiving raw materials to shipping, and list what could go wrong.
2. Pick the critical points. Decide which steps must be controlled to stop a hazard.
3. Set clear limits. Give each critical point a measurable limit, such as a temperature or a time.
4. Watch them. Check each critical point regularly while production is running.
5. Fix problems straight away. Agree in advance what happens if a limit is missed, including what to do with the affected product.
6. Check the system works. Review records, test and audit, to make sure the controls do their job.
7. Keep records. Write it all down, so every batch can be traced and checked.

In a cake factory, typical critical points include the baking step, where the cake must reach the right temperature for long enough, and metal detection before packing.

The basics that come first

HACCP sits on top of good everyday practice, often called prerequisite programmes. These cover cleaning and sanitation, pest control, staff hygiene and training, equipment maintenance, water quality and approved suppliers. Without these, no HACCP plan can work.

We also hold MeSTI approval from the Ministry of Health Malaysia (April 2024). MeSTI is a food safety scheme for Malaysian food manufacturers that covers these basics. HACCP builds on top of it.

What HACCP means for you as a buyer

• Fewer surprises. Risks are controlled during production, not discovered by your customers.
• Consistent batches. The same controls are applied every time, for every order.
• Traceability. Records mean a batch can be traced if a question ever comes up.
• Easier paperwork. HACCP certification is often requested by retailers and importers, and it supports export documents.

Common questions

Looking for a HACCP certified cake manufacturer?

All our products are also Halal certified by JAKIM. Read what JAKIM Halal certification means when you buy our cakes. Then browse our packaged cake range, see our OEM and private label service, or contact us for samples and a quotation.