In Malaysia, the implementation of HACCP is governed by various regulations and guidelines, primarily overseen by the Ministry of Health (MOH) through its Food Safety and Quality Division. Some key regulations and guidelines related to HACCP in Malaysia include:Food Act 1983 and Food Regulations 1985: These laws provide the legal framework for food safety and quality in Malaysia, including the implementation of HACCP principles.Malaysia Food Hygiene Regulations 2009: These regulations outline requirements for food hygiene and safety, including HACCP-based approaches for food businesses.Malaysian Food Code: This document provides guidance on various aspects of food safety and quality management, including HACCP implementation.National Codex Committee on Food Hygiene: Malaysia follows Codex Alimentarius standards and guidelines, including those related to HACCP, to ensure harmonization with international practices.Guidelines for the Implementation of Hazard Analysis and Critical Control Point (HACCP) System: The MOH has issued specific guidelines to assist food businesses in implementing HACCP effectively.Businesses involved in food processing, manufacturing, handling, and distribution are required to comply with these regulations and guidelines to ensure the safety and quality of their products. Compliance typically involves conducting hazard analysis, identifying critical control points, establishing monitoring procedures, implementing corrective actions, and maintaining records to demonstrate compliance with HACCP principles.