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Ajinomoto (Malaysia) Berhad's finished products are checked during the packing phase at the production lines and samples from the packed products are sent to our lab for further quality inspections. As part of our Quality Policy, we integrated the Food Defence and Food Fraud Programme as part of the HACCP annual audit beyond regulatory requirements.

Halal Food

MS 1500:2019 Malaysian Standard on Halal Food General Requirements

HACCP

MS 1480: 2019 Hazard Analysis and Critical Control Point (HACCP)

Quality Management System

ISO 9001: 2015 Quality Management System

GMP

Good Manufacturing Practice (GMP)

FSSC 22000

Certified to ISO 22000: 2018, ISO/TS22002-1:2009 and additional FSSC 22000 requirements

Cert. No: MY24/00000044 Food Safety System Certification FSSC 22000

Responsible Marketing and Labelling

It is Ajinomoto (Malaysia) Berhad's responsibility to conduct marketing and advertising activities ethically and to the highest standards, by providing accurate and balanced information about our brands and products. We adhere to the Malaysian Code of Advertising Practice, the Malaysian Food Regulation and the regulations of our international customers.


We are pleased to disclose zero incidents of non-compliance regarding the labelling and marketing of our products.

 

Marketing and Labelling

Putting Our Customers' Satisfaction First

Our engagement approach includes online survey forms to identify current customer perceptions and monitor potential issues relating to our products. We have also put in place our GRASP (annual tracking on usage, attitudes and evaluation of communications regarding MSG and Ajinomoto products) and CONTRAST (Consumer trend research) initiatives.


Read More on Product Quality and Safety

Food Safety Management System

In 2024, Ajinomoto (Malaysia) Berhad achieved certification with Food Safety System Certification FSSC 22000. This certification integrates International Organisation for Standardisation (ISO) 22000 standards with industry specific requirements to guarantee the safety of food production, processing and distribution.