Food Safety Malaysia

HACCP (Hazard Analysis Critical Control Points) guidelines have applied internationally for many years in terms of monitoring in the food sector. HACCP is a method of risk management which is used to improve monitoring and food safety. One of the most frequent causes of food poisoning is inadequate cooling or heating of foods. Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.

Ready for HACCP – Hazard Analysis Critical Control Points

Testo helps with your day-to-day duties of care using its years of expert experience in food measuring technology. According to Declaration of Conformity VO (EU) 1935/2004, food measuring instruments from Testo are intended for coming into contact with foods and have HACCP International and EN 13485 certification. In addition, all Testo food data loggers and the testo Saveris data monitoring system comply with EN 12830 and have the appropriate certification from the TÜV Süd technical inspection authority.