If you operate a catering business in Malaysia, there comes a point when food safety is no longer simply about keeping the kitchen clean and serving good food. It becomes
Getting MeSTI certification in Malaysia is often treated as a documentation exercise. Prepare the manual. Submit the application. Wait for the audit. Correct any findings. Get certified. But for a
The global Muslim travel market continues to emerge as one of the fastest-growing segments within the tourism industry. As Muslim travellers seek destinations that offer both memorable experiences and confidence
If you are responsible for halal certification in your company, you have likely encountered MYeHALAL and MyHALALINGREDIENTS. These two platforms are the backbone of Malaysia’s digital halal certification ecosystem, yet they remain
Why a Robust FSMS is Non-Negotiable in Malaysia In the modern food industry, a robust Food Safety Management System (FSMS) is not merely a badge of honour—it is the bedrock
For any food manufacturer operating in Malaysia, achieving MeSTI Certification is not just a recommendation—it’s a legal requirement for market access. The Makanan Selamat Tanggungjawab Industri (MeSTI) scheme, enforced by the Ministry of Health
A Halal product that survives the journey faces its next critical test: storage. Unlike transportation’s moving risks, warehousing presents a static, accumulating threat—where cross-contamination can occur slowly, invisibly, and irreversibly if controls
In today’s interconnected global Halal economy, a product certified in Malaysia can be on a shelf in Dubai, Jakarta, or London within days. Yet, its Halal integrity faces its greatest test
For logistics managers, warehouse supervisors, and supply chain directors in Malaysia, a new critical question has emerged:Â Is your supply chain Halal-compliant? A product can be manufactured to perfect Halal standards,
A tourist snaps a photo of their vibrant nasi lemak at a bustling mall food court in Kuala Lumpur. A family shares a meal at a PLUS R&R during their
Navigating Malaysia’s Food Safety Landscape Operating a food service business in Malaysia—whether it’s a hospital cafeteria, a factory canteen, a school kitchen, or a five-star hotel restaurant—means navigating one of
Imagine this: lunch hour at your factory. An hour later, production lines slow, then stop. Workers are falling ill. The cause? Food from your canteen. The result? A halted factory
Imagine a foodborne illness outbreak traced back to a sandwich supplier for your hospital’s cafeteria. The patients affected are already immunocompromised. The reputational damage is severe, and the legal repercussions
Attention, Malaysian food manufacturers, processors, and exporters. The cornerstone of your food safety system is being updated. MS 1480:2019, the standard for Hazard Analysis and Critical Control Point (HACCP) systems, is
The notification arrives: your external halal audit by JAKIM or its appointed body is scheduled. For many Halal executives or Halal supervisors, this moment triggers a wave of anxiety. Weeks of
