Annex 4 (a) SPECIFIC REQUIREMENT FOR EXPORT OF FISH AND

Title: COMPLIANCE LISTING AND VERIFICATION PROTOCOL FOR EXPORT OF FOOD PRODUCTS

Document No: 01 Revision No: 01 Page: 158 of 417 Effective Date: 1 March 2021

Annex 4 (a)

SPECIFIC REQUIREMENT FOR EXPORT OF FISH AND FISHERY PRODUCTS TO

SAUDI ARABIA

BACKGROUND

Export establishments intend to export fish and fishery products to Saudi Arabia shall

comply with all Saudi Arabia’s requirements on fish and fishery product. The export

establishment and the category of products to be exported shall be approved and listed by

the Saudi Food & Drug Authority (SFDA) prior to export.

SPECIFIC REQUIREMENTS

1. Processing establishment shall implement Hazard Analysis Critical Control Points (HACCP).

2. The FSQD (MOH) shall grant approval to the processing establishment if it is found to be in compliance with Saudi Arabia requirements.

3. The FSQD (MOH) shall notify Saudi Arabia on the addition of the new approved processing establishment.

4. Once the processing establishment is included in the updated List of Malaysia Approved Establishments for The Export of Fish and Aquatic Products to the Kingdom of Saudi Arabia, MOH shall notify the processing establishment of its Approval Number.

5. The FSQD (HQ) shall maintain a registration list of processing establishment. Only processing establishment in the List of Malaysia Approved Establishments for The Export of Fish and Aquatic Products are permitted to export fish and fishery products to Saudi Arabia



APPLICATION PROCESS

The application shall be submitted to FSQD (HQ) according to the application form as

stated in Annex 4 (b).

VERIFICATION AND LISTING PROCEDURE

1. Verification and listing procedure shall be carrying out as laid down in this protocol.

2. Export facilities shall complete the Self Audit of Foreign Establishment form as in

Annex 4 (c) and it shall be verified by MOH.

ADDITIONAL INFORMATION

The List of Malaysia Approved Establishments for The Export of Fish and Aquatic

Products as published on the SFDA website https://www.sfda.gov.sa/en/list_countries

https://www.sfda.gov.sa/en/list_countries



Annex 4 (b)

APPLICATION FORM FOR EXPORT FISH AND FISHERY PRODUCTS TO SAUDI

ARABIA

1. Application Form for the Compliance Listing of Processing Establishment For

Export of Fish and Fishery Products - CLF-AF/2015 Rev. 1

2. Application Form For Compliance Listing Of Trader For Export Of Fish And Fishery

Products - CLF-AF/2015 (T)

3. Self- Audit of Foreign Establishment

4. Check of Implementation of HACCP



Annex 4 (b)

CLF-AF/2015 Rev. 1

Ministry of Health Malaysia

APPLICATION FORM FOR THE COMPLIANCE LISTING OF PROCESSING ESTABLISHMENT

FOR EXPORT OF FISH AND FISHERY PRODUCTS

1.0 Type of Application (1): New Re-apply

Others, please specify …………………………………………………………..

2.0 Particulars of Applicant 2.1 Name of Applicant: ………………………………………………………………………………………………….……… 2.2 NRIC Number: ………………………………………………………………………………………………………………… 2.3 Name and Address of Company: ……………………………………………………………………………………..... ............................................................................................................................................................. ............................................................................................................................................................. 2.4 Tel. No.: ………………………… 2.5 Fax No.: …………………………… 2.6 H/P No. ……………………...... 2.7 E-mail address: ……………………………………………………………………………………………………………….. 2.8Company Registration Number (ROC): ……………………………………………………………………………….. (Please attach copy of the certificate)

2.9Company Licence Number: .............................................................................................................. (Please attach copy of the licence)

2.10 Address / Location of processing Establishment: ……………………………………………………………………… ………………………………………………………………………………………………………………………………………….

Postcode :……………………….. District: …………………………………..........State :…………………………........ 2.11 Correspondence Address (if different from para 3.3): . …………………………………………………………. …………………………………………………………………………………………………………………………………………. (1) Tick () where appropriate



3.0 Food Safety Assurance Program in-place

HACCP Implementaion Certification*

GMP Implementaion Certification*

Others, please specify Implementaion Certification*

…………………………………………………………

4.0 Particulars of Food Handlers

4.1 Have all the food handlers been medically examined and vaccinated by a registered medical practitioner in accordance with the Food Hygiene Regulations 2009 ?(1)

Yes No 4.2 Have all the food handlers attended any food handlers training?(1) Yes No If yes, please attach the names of the workers, name and date of training, name of trainer and training institution. (1) Tick () where appropriate

* Please state certification body



5.0 Source of Raw Materials for Fishery Products (1)

5.1 Captured Fishery Product (FP)

No Common Name of FP

Type of Raw Material

(finfish, crustaceans or cephalopods)

Species Registration No. of Fishing

Vessel

Name, Address and Registration No. of Landing Site

Name and Address of Middleman

Please provide the information in a separate annex if the available space is inadequate

5.2 Aquaculture Fishery Product (FP)


Type of Raw Material

(finfish or crustaceans)

Species Name, Address and Registration No. of Aquaculture Farm

Name and Address of Middleman


(1) To be completed where appropriate



5.3 Fishery Product (FP) Processed Using Imported Fishery Raw Material (Including Semi-Processed Fishery Raw Material)(2)


Type of Imported

Fishery Raw

Material

Species Captured Fishery(3)

Aquaculture(3) Country of Origin Foreign Supplier

Name and Address of Processing Establishment


5.4 Fishery Product (FP) Processed Using Locally Produced Semi-Processed Fishery Raw Material


Type of Semi-Processed Fishery Raw Material

Species Name and Address of Establishment Processing Semi-Processed Fishery Raw Material


(2) Application for compliance listing shall be made using “Application Form for the Compliance Listing of Sources of Imported Fishery Raw Materials in the Supply Chain”

(3) Tick () where appropriate


Document No: 01 Revision No: 01 Page: 165 of 415 Effective Date: 1 January 2021

6.0 List of Importing Countries and Products Please specify product(s) to be exported :

No. Name of

Importing Country

Name and Type of Exported Products (finfish,

crustaceans or cephalopods)

Species Processing type /

activity (4) Name and Address

of Importers


(4) RW = raw ; L = filleting ; S = salted; K = smoked ; M = marinated; CN = canned; F = freezing; C = chilling; H = heading; G = gutting; W = wrapping; HT = heat treatment; O = other (please specify)

7.0 Applicant Declaration I , ………………………………………………………………………………. (Name of Applicant) Declare that:

the information supplied in this application is true ;

fully committed to comply with the Food Hygiene Regulations 2009 and

have undertaken necessary measures to comply with the importing countries’ requirements for fishery products.

……………………………….... …………………………… ……………………………….. (Signature of Applicant) (Company Stamp) (Date)

8.0 Please return completed application form to:

Senior Director for Food Safety and Quality Division Ministry of Health Malaysia Level 4, Menara Prisma No. 26, Jalan Persiaran Perdana, Precint 3 Federal Government Administrative Centre 62675 Federal Territory of Putrajaya, Malaysia Tel. No :03 – 8885 0797 Fax. No :03 – 8885 0790



1.0 Middlemen supply raw materials of fish and fishery products to processing establishment

To be filled up by processing establishment or middlemen contracted by processing establishment

A separate form is to be filled for each middleman.

Please provide the information in a separate if the available space is inadequate.

i) Particulars of Middleman

Supply to : ………………………………………………..(1) Company Name : ……………………………………………….. Company Registration Number (ROC) : ……………………………………………….. Address : ……………………………………………….. Owner Name : ……………………………………………….. Owner I.C. No. : ……………………………………………….. Tel. No. : ……………………………………………….. Fax No. : ……………………………………………….. Email : ………………………………………………..

1.1 Number of worker(s) : ………………………………………

1.2 Name and NRIC Number of worker(s) :

No. Name NRIC No.


1.3 Name and address of supplier(s) and type of raw material (s) sourced:

No. Name of Aquaculture Farm / Importer

Address of Aquaculture Farm / Importer

Type of raw material (s)


1.4 Address of Fish Collection Centre (s) (if applicable) :

No. Fish Collection Centre Address


(1) Name of export facilities

1.5 Registration number and type of transport vehicle to be used in the export supply chain:



No. Registration No. of Transport Vehicle Type of Vehicle (2)


(1) Refrigerated truck / covered lorry / others, please specify

2.0 Applicant shall submit documents as follows:

HACCP / GMP Certificate (if the establishment is HACCP / GMP certified); Any other appropriate supporting documents. List of supporting documents: …………………………………………………………..

3.0 Applicant Declaration

I , ………………………………………………………………………………. (Name of Applicant)

Declare that:






Senior Director for Food Safety and Quality Division Ministry of Health Malaysia Level 4, Prisma Tower No. 26, Jalan Persiaran Perdana, Precint 3 Federal Government Administrative Centre 62675 Federal Territory of Putrajaya, Malaysia Tel. No :03 – 8885 0797 Fax. No :03 – 8885 0790



Annex 4 (b)

CLF-AF/2015 (T)

Ministry of Health Malaysia

APPLICATION FORM FOR COMPLIANCE LISTING OF TRADER FOR EXPORT OF FISH AND FISHERY PRODUCTS

1.0 Type of Application(1): New Re-apply

Others, please specify …………………………………………………………

2.0 Particulars of Applicant 2.1 Name of Applicant:………………………………………………………………………………………………….…………. 2.2 NRIC Number:…………………………………………………………………………………………………………………… 2.3 Name and Address of Company:…………………………………………………………………………………………… ................................................................................................................................................................. ................................................................................................................................................................. 2.4 Tel. No.: ………………………………2.5 Fax No.: ………………………….. 2.6 H/P No.………………………........ 2.7 E-mail address: ………………………………………………………………………………………………………………….. 2.8 Company Registration Number (ROC):………………………………………………………………………………….. (Please attach copy of the certificate)

2.9 Correspondence Address (if different from para 2.3): . ……………………………………………………………. …………………………………………………………………………………………………………………………………………..... (1) Tick () where appropriate



3.0 Particulars of products to be exported 3.1 Name and address of supplier(s) and name of product (s) sourced:

No. Name of Processing Establishment

Address of Processing Establishment

Name of product (s)


3.2 Registration number and type of transport vehicle to be used in the export supply chain:

No. Registration No. of Transport Vehicle Type of Vehicle (1)


3.3 Address of Finished Products Storage (s) (if applicable) :

No. Name of Finished Products Storage

Address of Finished Products Storage

Type of Finished Products Storage (2)


(1) Refrigerated truck / covered lorry / others, please specify (2) Cold Room / Warehouse

4.0 Particulars of Food Handlers (Including Drivers)

4.1 Have all the food handlers been medically examined and vaccinated by a registered medical practitioner in accordance with the Food Hygiene Regulations 2009 ?(1)

Yes No



4.2 Have all the food handlers attended any food handlers training?(1) Yes No

If yes, please attach the names of the workers, name and date of training, name of trainer and training institution.

5.0 Applicant Declaration I , ………………………………………………………………………………. (Name of Applicant) Declare that:






Senior Director for Food Safety and Quality Division Ministry of Health Malaysia Level 4, Prisma Tower No. 26, Jalan Persiaran Perdana, Precint 3 Federal Government Administrative Centre 62675 Federal Territory of Putrajaya, Malaysia Tel. No :03 – 8885 0797 Fax. No :03 – 8885 0790



Annex 4 (c)

























FOOD SAFETY AND QUALITY DIVISION MINISTRY OF HEALTH MALAYSIA

HACCP IMPLEMENTATION AND VERIFICATION CHECKLIST

PREMISE NAME AND ADDRESS:

AUDIT DATE:

INSTRUCTIONS:

Answer the following questions by checking the appropriate box.

C= Compliance NC= Non-Compliance

1.0 FACILITIES AND PROCESS DESCRIPTION C NC COMMENTS

1.1 Company/section general description providing sufficient information?

1.2 Compromise: Commitment for HACCP clearly expressed

1.3 HACCP team: Responsibilities documented and updated

1.4 HACCP team: Adequate qualification and experience available

1.5 HACCP team: Documented references and resources utilized

1.6 Personnel: Informed about the objectives of HACCP

2.0 PRODUCT DESCRIPTION C NC COMMENTS

2.1 Products description clear and complete?

2.2 Include origin and specifications of raw material

2.3 Include composition, packaging, distribution, validity, storage condition

2.4 Include additives and/or ingredients in the final product.

3.0 USERS/ CONSUMERS C NC COMMENTS

3.1 Sensitive consumers identified?

3.2 Instructions given for the distribution, storage and utilisation

4.0 PROCESSING SPECIFICATION C NC COMMENTS

4.1 Flow diagram includes each stage of processing chain

4.2 Flow diagram confirmed



5.0 HAZARD IDENTIFICATION AND ANALYSIS C NC COMMENTS

5.1 Includes Ph, Ch and Bi1 hazards associated to raw materials

5.2 Includes Ph, Ch and Bi hazards associated to each step of processing

5.3 Hazards evaluated in terms of likelihood and severity

5.4 Includes references, bibliography or external advice used on the analysis

5.5 Identifies potential process and staff variations

5.6 Preventive measures identified to control each relevant risk.

5.7 Critical control points designed to control food safety hazards introduced outside the processing plant environment, including food safety hazards that occur before, during, and after harvest;

6.0 DETERMINATION OF CCP C NC COMMENTS

6 1 The Identification is consistent with the identified hazards

6.2 It includes references to methodologies and resources used

6.3 Control measures were identified for each CCP

7.0 ADOPTION OF CRITICAL LIMITS C NC COMMENTS

7.1 Established for each CCP determined before

7.2 Are the CLs able to be determined simple and routinely during production

7.3 Are limits validated taking into account published/experimental evidence

8.0 MONITORING OF CCP C NC COMMENTS

8.1 Responsibilities and activities documented for each CCP.

8.2 Includes what, who, when, where and how each CCP is monitored

8.3 Includes verifiable records and identification of the responsibilities

9.0 CORRECTIVE ACTIONS C NC COMMENTS


9.2 Includes what, who, when, where and how corrective actions are taken on the system and non-conformance products

9.3 Are CA realistic and cover destination of non suitable products

9.4 Includes measures or action to avoid re-occurrence?

10.0 VERIFICATION PROCEDURES C NC COMMENTS




10.2 Includes what, who, when, where and how verification activities take place

10.3 Includes final product testing and calibration of equipment

10.4 Includes action in case that verification shows non compliances

10.5 Reassessment of the HACCP plan (follow agenda MS1480:2007)

11.0 DOCUMENTATION AND RECORDS C NC COMMENTS

11.1 Records are documented for each component of the HACCP plan.

11.2 Includes what, who, when, where and how records are taken and stored

11.3 Procedure for the annual plan review adopted and documented

12.0 VERIFICATION OF HACCP PLAN C NC COMMENTS

12.1 Changes and Modifications

12.1.1 Changes or modification in process -raw materials included in the plan

12.1.2 Modifications non communicated or approved if affecting product.

12.1.3 The responsible (as documented) are in control of operations

12.2 Documentation and Records

12.2.1 Records are available in their respective areas and updated

12.2.2 Records can be traced and reviewed as far as the last regulatory verification

12.3 Management of the Plan

12.3.1 Preventive measures followed and verifiable?

12.3.2 Monitoring procedures followed and verifiable?

12.3.3 Corrective actions followed and verifiable?

12.3.4 Verifications activities followed and verifiable?

EVALUATION OF COMPLIANCE:



LEAD AUDITOR SIGNATURE AND OFFICIAL STAMP

…………………………………………………

AUDITOR(S) SIGNATURE AND OFFICIAL STAMP :

…………………………………………………

Documents

Annex 4 (a) SPECIFIC REQUIREMENT FOR EXPORT OF FISH AND