Padang Terap District

DAY 2
Date: 6th July 2009
Venue: Dewan Terap, Pusat Kesihatan Daerah Padang Terap
Topic: Food Safety and Quality Division
Person Incharge: Encik Pergas Ratnam (Penolong Pegawai Kesihatan Daerah Kanan)
Discussion:
1. Organization Chart of the Unit
2. Purpose for Inspection and food Quality Testing
3. Inspection Of different premises
4. Food Sampling Procedure
5. Regulations
6. Vaccination
Role of Food Safety and Quality Division
1. To analyze food products and to take action if the food does not adhere to the food act set by the government. (Akta Pemakanan 1983)
2. Issues certificates for exported and imported food items after proper inspection of goods.
3. To inspect the various food premises and monitor safety of the food products.
Procedure of premise inspection

1. We went to inspect a school canteen together with the FSQD personnel.
2. We learnt that it is the role of the PPKP to introduce himself to the owner of the particular food premise and show his Authority Card (Kad Kuasa). This card empowers the personnel unlimited access to the concerned premises and its items.
3. He asked the owner for the premise license. This license should be always kept within the particular premise.
4. He also made sure all the food handlers had their Typhoid Vaccination card and the card should be a valid one. The vaccination is only valid for 3 years. This vaccination cost RM 20 and is administered by the District Staff Nurse or Medical Assistant. This vaccination is given every Thursday at the Padang Terap DHO.
5. Scope of the inspection involves inspection of food, the food handlers, the utensils used, water supply and drainage, hand washing facility, waste disposal, floor, wall, ceiling and the presence of rodents or insects. (Refer to Inspection Form Borang KMM 3P2)
6. Demerit points are given accordingly for each aspect of the inspection.
7. School canteens have to have a score of 70 or more to be said to be safe for consumers. Whereas other premises such as restaurants and stalls require a score of at least 60.
8. If a premises gets a score below the targeted score, the owner will be given a duration of 3 days to 1 week duration to clean up the premise, where a second inspection will be done.
9. Should they fail the second inspection, the can be compounded and the premise can be shut down temporarily for a minimum of 3 days to a maximum of 14 days.
10. Other then inspection, the PPKP will also advise the owner on certain guidelines and precautions to take when they are handling the food.

Food Sampling Procedure
1. In the afternoon, we accompanied the FSQD personnel to a supermarket to inspect the food items.
2. In every visit, the personnel carry along a sampling kit which holds equipment used in the process of sampling.
3. The PPKP first showed his authority card to the owner and explained to the owner that they came to inspect the food and might take some samples back for laboratory analysis to see if it is consistent with the Food Act 1983.
4. According to them, there are various types of food analysis, such as microbial food analysis, chemical analysis, and physical analysis.
5. We then observed how they inspect the food. They check for proper labeling, content of the food, the brand, and presence of foreign matter in the food items.
6. For example, we found foreign matters in 2 packets of Nata De Coco.
7. Once they identify the food items that need to be sampled, they will then take 3 samples of the particular item. One sample will be sent for analysis, another one will be kept in the office and the last one will be kept by the shop owner.
8. These samples will be properly labeled and sealed using a government sticker.
9. The PPKP explains to the shop owner that the samples should be kept in a safe place and they might need the sample for further legal reference.
10. The owner might have to keep the food samples for a maximum duration of 5 months.
11. The PPKP pays the shop owner for the food items and the receipts are kept as proof of purchase.
12. He reassures the shop owner if there’s any filing of a legal case; he is not a suspect but may be summoned to court as a witness.
13. Returning to the office, the officers compare the labeled contents of the samples to the Food Act 1983.
14. Any violation of the act is noted, and based on that information, the officers decide which analysis the sample should be sent for.
15. For example:
a. Sample of Tomato Ketchup
• It must be made from puri tomato, gula, cuka.
• Must fulfil the following criteria
1. 25% pepejal larut
2. 4% pepejal tomato larut
3. 8% acid acetic
4. Bahan pengawet, pewarna, dan kondisioner makanan yang dibenarkan.
16. Thus, the tomato ketchup is sent for chemical analysis to make sure it fulfils the above criteria.