Food Safety & Quality Unit KOTA STAR

General Objective:

To protect the public from various discrepancies in the preparation, sales and utilization of food substances that may be detrimental to health.

Specific Objective:

To ensure the food is processed, stored and handled in a clean and hygienic condition.

Organization :

1.Food Safety & quality division, Ministry of Health
2.Food safety & quality unit, Kedah Health Department
3.Food Safety & Quality unit, Kota Star District Health Office

Food Safety & Quality unit, Kota Star District Health Office Hierarchy:

1.Penolong Pegawai Kesihatan Persekitaran U32

En.Ahmad Fauzi

2.Penolong Pegawai Kesihatan Persekitaran U29:

Group A : En.Fitri Abdul Razak
Pn.Siti Nazhah

Group B : En.Lai Wai Seng
Mohd. Fakrul

Group C : Mohd. Darus
Anwar Ibrahim

Group D : Habibudin
Mohd. Kamarul

Qualification:

Basically, the officers are required to have Diploma in Public Health. Apart from that, training courses and seminars will be held annually , mostly by the state health department to increase the competency of the officers.

Activities & Resposibilities :

1.Inspection of food premises
2.Closing food premises below standard
3.Food Sampling ( Physical, Chemical, Microbiology )
4.Confiscation Operation, especially in response to ‘food alert’ eg. Confiscation of all products containing Melamine.
5.Disposal of food substances that do not fulfill Food Act 1983 and Food Regulation 1985
6.Mineral Water Licensing
7.Bottled Drinking Water Licensing
8.Issue Health Certificate for export products
9.Investigation of Food poisoning
10.Investigation of spoilt/ contaminated / expired food complaints
11.Anti-typhoid Vaccination for all food handlers ( RM 20 , immunity for 3 years , done every Thursday )
12.Monitor food quality and hygiene in public occasions / gathering
13.Preparation of monthly and annual reports
14.Investigation and prosecution

Based on the targets set by the Kedah Health Department, the unit is required to monitor at least 1450 food premises and take 1300 food samples each year. The action plan includes:
•Decreasing the incidence of food poisoning in schools / institutions
•To ensure food handlers comply with the required food standard and safety.

The Food Safety & Quality Unit comes under the jurisdiction of the following laws:
•Akta Makanan 1983
•Peraturan-peraturan Makanan 1985
•Kod Amali Kebersihan Makanan
•Guideline Mass Catering by KKM
•Kanun Tatacara Jenayah ( KAJ )

Inspection of Food Premises

Basically, a merit system encompassing various criteria is used to assess the food safety and quality:

• KMM 3P1 ( Restaurants/Food outlets/Kitchen)
• KMM 3P2 ( Food Stalls / Canteen)
• KMM 3P3 ( Stationary hawkers )

Food premises that fail to meet the required standard will be issued a closing order, as stated in Section 11, Food Act 1983 and order to clean the food premise.

Closing order will be issued if the total score is less than 70% for schools and less than 60% for all other eateries. In the event of borderline scores, the premise will be issued with warning letter to increase the hygiene level and subsequent inspection will be done to assess the improvements, failure of which will result in the closure of the premise.

In addition to that, Sealing / Freezing and Disposal of food substances will be done based on Standard Operating Proceduring.

Food Inspection Protocols

Part 1

1.Check food premises registry.
2.Classify premises according to Colour tag Lot system.
3.Isolate the premise into the inspection plan.
4.Identify the premise to be inspected.
5.Prepare the equipment ( based on check list )
6.PPKP enters the premise.
7.Introduce self , present official power card and explain purpose
8.Collection of information
9.Carry out inspection of the premise ( along with the owner/representative)
10.Identify the faults and verify the complaints
11.Photographs of the unhygienic environment and other problems are taken.
12.Fill up Premise Evaluation form ; KMM3P1/KMM3P2/KMM3P3
13.Conduct food or environment sampling if required.


Part 2

1.If sample is taken, explain to the owner/representative about the sample taken for analysis.
2.Give a copy of the inspection report to the owner/representative.
3.If sample is taken, send the sample for analysis and get formal reply from the lab declaring the reception of the samples.
4.Photos taken are sent for developing.
5.Prepare official report including the analysis findings and photographs.
6.Submit report to PKP.
7.Submit report to the person who made the complaint ( If necessary ).
8.Submit report and ID to the Investigation officer ( UPPD ) if inspection is associated with investigation.
9.Record and store exhibit in safe place.
10.Enter the report into the file ( open new file if the premise is new and register the premise into the premise registry)
11.Colour tagging for the file.
12.Reten

FOOD SAMPLING PROTOCOL

Plan

Visit the premise with PPKP (as evidence)

Identify yourself and the PPKP using you power certification card. Explain the motif of this visit.

Inspect and choose the food needed to be sampled.

Make a payment and get a receipt (penjual) or surat akuan sampling
( pengilang/pengimport)

Sampling conduted based on Food Rules and Regulation 1985

Label and seal the sample.

Offer 3 similar samples to the owner and make him choose 1 for him to keep.

Release sample collection notice as per section6(1) food act 1985

Other 2 samples are taken back to the office. Record sample details in the record book and prepare analysis request form.

Send 1 sample along with this form to a lab authorized by the officer in charge or through registered AR post. Get a conformation letter from the lab once they have received the sample.

The 3rd sample is kept locked in a cabinet.

Record it

MICROBIOLOGY FOOD ANALYSIS PROTOCOL


Plan

Visit the premise with PPKP (as evidence)

Identify yourself and the PPKP using you power certification card. Explain the motif of this visit.

Inspect and choose the food needed to be sampled.

Make a payment and get a receipt (penjual) or surat akuan sampling
( pengilang/pengimport)

Sampling conduted based on Food Rules and Regulation 1985

Label and seal the sample.

Place the sample in the fridge filled with ice or cold packs. Record the date, time and temperature.

Prepare analysis request form and send sample to an authorized lab immediately

Get a conformation letter from the lab once they have received the sample. Record the date, time and temperature.

Record and update reten.




FIELD TRIP ; INSPECTION OF SCHOOL CANTEEN

Today we went to Sekolah Kebangsaan Alor Star, Jlan Langgar, 05460 Alor Star for a follow up on premise inspection. We were brought there by two PPKP. Both of the PPKP have Diploma in Health Environment.
Before we left they briefed us on premise inspection, confiscation , food testing and few other activities carried out by them.As for premise inspection, it is said to ve rroutinely done is all school canteens, hostel canteens, restaurant, vendors and in all food outlets in this district. As there are 141 schools and 18 hostels in this district, they are divided, into 3 groups ( A,B,C ), and each section will be governed by two PPK. Inspections are done routinely or based on complaints. For example, a complaint was issued against the school canteen operators by the district education office.
Upon receiving the complaint , the two PPKs had paid their first visit to the school and found that none of the food handlers had received anti-typhoid Vaccine and the cleanliness level was below the required standard. The first warning was given to them. Then, a sudden second visit was done and all the food handlers were found to be vaccinated, but the cleanliness showed little improvement; hence a second warning was issued.

Today, the third visit was carried out . As there was no improvement, the PPK had ordered the canteen to be closed for 14 days . Failure to improve the condition within 14 days, the punishment will be extended for another 14days.
Level of cleanliness is judged based on demerit points. A premise with a total points less than 70 will be issued a warning by the PPK to improve the condition, failure of which will cause the premise to be closed. There are four forms need to be filled as part of the procedure;
1.Letter to inform the canteen owners
2. Order to close down the school canteen ( pasted on the canteen wall )
3. A food control program form from which the demerit points are calculated
4. Order to clean the premise

Besides that, we were briefed on various procedures involved in food sampling. Food sampling can be divided into chemical and microbiology. As for chemical, it can be subdivided into physical ( nutrition, foreign particles,labeling ) , preservatives /additives, level of contamination etc. As for microbiology , bacterial contamination is evaluated, commonly ; E.coli, Bacillus, Staph. Aureus. The procedure of food sampling are three products of the same batch are purchased by the PPK. All three are relabeled and given identification number ; one will be given to the premised owner, one will be kept by the PPK, and the third will be sent to the lab for analysis.

We were briefed on the confiscation of products. Common reasons include ; expiry date exceeded, contamination, dented aluminium cans , rust etc. If such products are in small quantity , they will be confiscated and kept in district health office. However, in the quatity is large, the products will be sealed at the site they are stored, until further orders are obtained. These products will be disposed by burying them.