The Hazard Analysis and Critical Control Point system (HACCP) describes procedures which apply to food premises in gaining HACCP certification. The scheme is requires the food premises to set up and implement a HACCP system that meets the HACCP criteria, followed by the application and granting of the certification. The certification process includes adequacy, compliance and any follow-up audits by appointed of certified auditors. The auditors will verify the maintenance of the certified HACCP system through surveillance audit. The certification is granted for specific food product and is not a blanket certification for all types of food product from a food premise. The scheme is implemented through collaboration between the external auditors and food premises.

ISO 9001:2008 specifies requirements for a quality management system where an organization needs to demonstrate its ability to consistently provide product that meets customer and applicable statutory and regulatory requirements, and aims to enhance customer satisfaction through the effective application of the system, including processes for continual improvement of the system and the assurance of conformity to customer and applicable statutory and regulatory requirements.

Good Manufacturing Practice (GMP) established to assist the industry to achieve the standard of higher food production to meet the requirements of food safety and consumer requirements. These guidelines provide guidance on the key elements of GMP to the food industry from raw material receipt to distribution. The implementation of these guidelines also establishes uniformity in Good Manufacturing Practices (GMP) for the food industry.

Recognition " Bersih, Selamat dan Sihat " or BESS is a recognition given to food premises operators to encourage operators of food premises provide a safe and healthy food to customers. It is a program of improvements to the existing monitoring program implemented by the Ministry of Health (MOH). Generally, there are four (4) main criteria to be followed by food premises operators before getting the recognition that:

• Operators of food premises that maintain the premises clean

• Operators of food premises to provide safe food

• Operators of food premises that provide healthy meals

• Operators of food premises to provide food in the correct portion sizes according to individual needs.

This recognition involves two components, namely food safety and quality and nutritional components. To obtain this certification, operators of food premises must comply with the conditions laid down for both of these components. Food premises operators can still sell food according to the original recipe as is; where food is sold already meet the criteria.

Certification of Kafeteria Sihat is one of the strategies the government done to help provide a supportive environment for people to adopt healthy eating. It is also the government's efforts to encourage employers to provide nutritious food, clean and safe for customers, by giving priority to the comfort and cleanliness of the premises.

This logo signifying the term “Halal” is used in relation to food in any form whatsoever to give the assurance that item sold are ‘Guaranteed Halal’ or ‘Muslim Food’ meaning to indicate as permissible by Islam to be consumed by Muslims and must therefore mean that the food for which such terms are being used:

a) Does not come from animals that are forbidden to Muslims by Islamic law, or animals that have not been slaughtered according to Islamic law.

b) Does not contain any substance that is considered impure in Islamic law.

c) Is not prepared, processed or manufactured using equipment or utensils that are not free from impurities as defined by Islamic law.

d) That, in the preparation, processing or storage stage, the food does not come in contact with or is stored near any kind of other food that does not meet the requirements of para(s) (a), (b) or (c) or any substances that are considered impure by Islamic law.

Certification Scheme " Makanan Selamat Tanggungjawab Industri (MeSTI)" is a scheme which rebranded to replace the Skim Keselamatan Makanan 1Malaysia (SK1M). MeSTI Certification Scheme is the result of improvements to facilitate SK1M food enterprises, especially the small and medium enterprises (SMEs) to fulfill the requirements provided for under the Food Hygiene Regulations 2009.

Through MeSTI certification, food traders will be guided to develop and implement food safety assurance program before certification is granted. Under the food security program, the operators need to develop a system of planned and documented practices and control records. Among the key elements in food safety assurance program is an effective control of the premises, operational controls and traceability (traceability).