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.
Showing posts with label Food Quality Control and Nutrition. Show all posts
Showing posts with label Food Quality Control and Nutrition. Show all posts
Thursday, July 16, 2009
Kuala Muda District - Food Safety and Quality Control
Kuala Muda DHO Posting
Eight Day (14th July 2009)
First Session
Venue : Meeting Room (Inspectorate Unit)
Time : 9.00 am
Topic : Briefing on Food Safety and Quality Control Unit
Persons in charge : PPKP Asif
Objective:
1. To protect the public against health hazards and fraud in the preparation, sale and storage of food.
2. Ensure that all food preparation, sale and storage of food material are safe and hygienic.
3. Ensure that all food material sold are:
a. Free from contamination and prohibited food additives
b. Compliance with the legislations and regulations;
c. Labeled and advertised in a clear and non-misleading manner.
4. Ensure that all food imported into the country is safe and in compliance with Food Act 1983 and Food Regulations 1985.
5. Ensure that the public receives sufficient information on food safety.
Activities:
1. Food Sampling
– Food sampling is carried out to ensure that the food prepared or sold in Kuala Muda district is safe and comply with the provisions of the Food Act 1983 and Food Regulations 1985.
– Food sampling is divided according to analysis parameter as follows:
• Microbiology
• Chemical
• Physical
– For physical and microbiological sampling, only one sample is collected.
– For chemical sampling, three samples are collected:
• One will be sent to the chemical lab.
• One will be kept in the Food Safety and Quality Control (KMM) unit.
• One will be kept by the retailer.
– If the retailer is not satisfied with the chemical lab result, the retailer can use his/her sample for another analysis. If the 2nd result does not coincide with the 1st result, then the sample from the KMM unit will be used for the 3rd analysis and this will be the mandatory result.
– Target: 900 food samples per year.
2. Inspection and Closure of Food Premises
– Inspection of food premises is one of the routine activities to ensure hygiene level of premises is satisfactory and to ensure food safety.
– Demerit system is practiced. In this system, each food premise will be given the initial 100 marks upon which marks will be deducted based on the violations. Form KMM3P2 which contains the checklist of inspection is used.
– Color code is used to group the food premises base on the marks.
• Green color – A grade.
• Blue color – B grade
• Yellow color – C grade
• Red color – D grade, close the premise.
– Target: 1200 premises inspected per year.
Second Session - Group 1 (Outdoor activity)
Venue : Econsave Taman Petani Jaya, Sungai Petani
Time : 11.30 am
Topic : Food Sampling
Persons in charge : PPKP Asif & PPKP Firdaus
Aims: to ensure that the vegetables and fruits are free from contamination (pesticides)
Procedure:
1. Introduce and get consent from the supervisor in charge.
2. Explain the purpose and procedure of food sampling.
3. Select and collect the samples.
4. For all fresh fruits and vegetables with small and medium size product unit (<250>250gram) 2kg are sampled.
5. Pay the bills. (Formal sampling)
6. Pack the sample by using brown paper and seal it with a Ministry of Health sticker in front of the supervisor in charge.
7. All the receipts and labels are kept for future reference.
8. Collect the information about the supplier and fill the respective forms:
a. Food Sampling Notice (Food Act 1983 Section 6 (1))
b. Request form for Food Sample Analysis (Form A)
Remarks:
1. 3 samples are collected for chemical sampling.
– One will be sent to the chemical lab.
– One will be kept in the Food Safety and Quality Control (KMM) unit.
– One will be kept by the retailer.
***However only one sample is collected in this operation because the sample will spoil easily.
2. For micro and physical sampling only one sample is taken, because the sample will spoil easily.
*The amount of fine and compound on food act violations will be added later.
Second Session - Group 2 (Outdoor activity)
Venue : Radix Fried Chicken, Sungai Petani
Time : 11.30 am
Topic : Premise Inspection
Persons in charge : PPKP Adam & PPKP Johari
On arrival of the premise, the health inspectors introduced themselves and showed their authority badges. Then, they called for the manager in-charge and explained the purpose of the visit.
One of the PPKP inspected all the relevant documents pertaining to the workers who handle the food (the workers’ typhoid injection certificates were examined for validity – valid for 3 years). He will also update the record of the current food handlers on the premise.
The other PPKP inspected the premise with the help of checklist form ‘Premis Makanan KMM3P2’. The inspection focuses on:
- Food
- Food handler
- Utensils and equipments
- Water supply
- Sanitation and drainage
- Hand washing facility
- Domestic waste disposal
- Floor and premise interiors
- Others
Any violations under the Food Act 1983 (Section 10 & 11) will be explained to the manager and workers. The health inspectors are also responsible to give brief relevant health education to the food handlers pertaining to their job. Brochures and pamphlets are also handed out. Once the inspection has finished, the manager in-charge will have to sign the form as evidence that he or she was present during the inspection. A copy of the form will be given to the manager and the other will be kept by the health inspectors. A yellow authority sticker will be pasted on the wall of the premise as evidence that the premise has been inspected. The sticker contains information about:
- the name of the owner of the premise
- the date of the inspection
- the score of the premise
- the name of the health inspectors who has done the inspection
The health inspectors will come for another visit after a year if the performance of the premise is excellent, otherwise another visit will be scheduled in a short period of time to reassess the premise.
Eight Day (14th July 2009)
First Session
Venue : Meeting Room (Inspectorate Unit)
Time : 9.00 am
Topic : Briefing on Food Safety and Quality Control Unit
Persons in charge : PPKP Asif
Objective:
1. To protect the public against health hazards and fraud in the preparation, sale and storage of food.
2. Ensure that all food preparation, sale and storage of food material are safe and hygienic.
3. Ensure that all food material sold are:
a. Free from contamination and prohibited food additives
b. Compliance with the legislations and regulations;
c. Labeled and advertised in a clear and non-misleading manner.
4. Ensure that all food imported into the country is safe and in compliance with Food Act 1983 and Food Regulations 1985.
5. Ensure that the public receives sufficient information on food safety.
Activities:
1. Food Sampling
– Food sampling is carried out to ensure that the food prepared or sold in Kuala Muda district is safe and comply with the provisions of the Food Act 1983 and Food Regulations 1985.
– Food sampling is divided according to analysis parameter as follows:
• Microbiology
• Chemical
• Physical
– For physical and microbiological sampling, only one sample is collected.
– For chemical sampling, three samples are collected:
• One will be sent to the chemical lab.
• One will be kept in the Food Safety and Quality Control (KMM) unit.
• One will be kept by the retailer.
– If the retailer is not satisfied with the chemical lab result, the retailer can use his/her sample for another analysis. If the 2nd result does not coincide with the 1st result, then the sample from the KMM unit will be used for the 3rd analysis and this will be the mandatory result.
– Target: 900 food samples per year.
2. Inspection and Closure of Food Premises
– Inspection of food premises is one of the routine activities to ensure hygiene level of premises is satisfactory and to ensure food safety.
– Demerit system is practiced. In this system, each food premise will be given the initial 100 marks upon which marks will be deducted based on the violations. Form KMM3P2 which contains the checklist of inspection is used.
– Color code is used to group the food premises base on the marks.
• Green color – A grade.
• Blue color – B grade
• Yellow color – C grade
• Red color – D grade, close the premise.
– Target: 1200 premises inspected per year.
Second Session - Group 1 (Outdoor activity)
Venue : Econsave Taman Petani Jaya, Sungai Petani
Time : 11.30 am
Topic : Food Sampling
Persons in charge : PPKP Asif & PPKP Firdaus
Aims: to ensure that the vegetables and fruits are free from contamination (pesticides)
Procedure:
1. Introduce and get consent from the supervisor in charge.
2. Explain the purpose and procedure of food sampling.
3. Select and collect the samples.
4. For all fresh fruits and vegetables with small and medium size product unit (<250>250gram) 2kg are sampled.
5. Pay the bills. (Formal sampling)
6. Pack the sample by using brown paper and seal it with a Ministry of Health sticker in front of the supervisor in charge.
7. All the receipts and labels are kept for future reference.
8. Collect the information about the supplier and fill the respective forms:
a. Food Sampling Notice (Food Act 1983 Section 6 (1))
b. Request form for Food Sample Analysis (Form A)
Remarks:
1. 3 samples are collected for chemical sampling.
– One will be sent to the chemical lab.
– One will be kept in the Food Safety and Quality Control (KMM) unit.
– One will be kept by the retailer.
***However only one sample is collected in this operation because the sample will spoil easily.
2. For micro and physical sampling only one sample is taken, because the sample will spoil easily.
*The amount of fine and compound on food act violations will be added later.
Second Session - Group 2 (Outdoor activity)
Venue : Radix Fried Chicken, Sungai Petani
Time : 11.30 am
Topic : Premise Inspection
Persons in charge : PPKP Adam & PPKP Johari
On arrival of the premise, the health inspectors introduced themselves and showed their authority badges. Then, they called for the manager in-charge and explained the purpose of the visit.
One of the PPKP inspected all the relevant documents pertaining to the workers who handle the food (the workers’ typhoid injection certificates were examined for validity – valid for 3 years). He will also update the record of the current food handlers on the premise.
The other PPKP inspected the premise with the help of checklist form ‘Premis Makanan KMM3P2’. The inspection focuses on:
- Food
- Food handler
- Utensils and equipments
- Water supply
- Sanitation and drainage
- Hand washing facility
- Domestic waste disposal
- Floor and premise interiors
- Others
Any violations under the Food Act 1983 (Section 10 & 11) will be explained to the manager and workers. The health inspectors are also responsible to give brief relevant health education to the food handlers pertaining to their job. Brochures and pamphlets are also handed out. Once the inspection has finished, the manager in-charge will have to sign the form as evidence that he or she was present during the inspection. A copy of the form will be given to the manager and the other will be kept by the health inspectors. A yellow authority sticker will be pasted on the wall of the premise as evidence that the premise has been inspected. The sticker contains information about:
- the name of the owner of the premise
- the date of the inspection
- the score of the premise
- the name of the health inspectors who has done the inspection
The health inspectors will come for another visit after a year if the performance of the premise is excellent, otherwise another visit will be scheduled in a short period of time to reassess the premise.
Tuesday, July 14, 2009
Kubang Pasu District (Day 1)
KUBANG PASU (Day 1)
First session
Time: 9am -1pm
Venue: Meeting room
Activity: Introduction of General Information on District Health Office Kubang Pasu and meeting with En Mhd Hussain bin L. Yusof (Tuan Penolong Pegawai Kesihatan Daerah Kubang Pasu)
We were given briefings on:
-Kementerian Kesihatan Malaysia unit
-CDC unit (Communicable Disease Control)
-Vector unit
-KPAS unit
-KMAM unit
-NCD unit
-BAKAS unit
-Health Promotion Unit
-Entry Point unit
-Investigation & Accusation unit
En Mhd Hussain explained to us about each of the units mentioned above.
Second Session
Time: 230pm-430pm
Venue: Meeting room
Person in charge: Encik Md Nor
Activity: District Safety & Food Quality Control Unit
We were given talk on:
-Food sampling which comprises chemical, micro and physical
-Seizing
-Premise inspection: factory, school canteen, restaurant
We were also given a book on Food Act & Regulation. All the procedures were stated in that book. Besides that, En Md Nor also gave us the forms pertaining to the premise inspection. The things mentioned above are explained in detail by En Md Nor.
Second Session
Venue: Food and Quality Control Unit
Time: 2.30 pm
Person in charge: PPKP Mohd.Nazari b. Abd Aziz
Topic: Antitypi vaccination for food handler
En Nazari explain how to give antitypic vaccination to the owner and food handler of the premises. This vaccination is given every Thursday from 9am to 4pm. The vaccination is given to all food handler of that restaurant including the restaurant owner. The vaccine is store in this unit under proper maintenance using a recommended refrigerator to maintain its potency.
Each vaccination is charge RM 20 per person. Each person will be given a card that they have been vaccinated and the restaurant owner must keep the card. Each time visited by the health unit to the restaurant, the owner must provide the card to them, showing that all the workers are vaccinated. If the owner or the worker lost the card, they must get back a new card from this unit. All the worker that are vaccinated will be recorded in their recording book, as such the worker or the restaurant owner cannot simply get a new card.
The vaccine is given by the trained staff nurse from MCH department. This anittypi vaccine is given once every 3 year. This vaccine is not given or contraindicated if they have a high grade fever and if the female worker is suspected pregnant.
First session
Time: 9am -1pm
Venue: Meeting room
Activity: Introduction of General Information on District Health Office Kubang Pasu and meeting with En Mhd Hussain bin L. Yusof (Tuan Penolong Pegawai Kesihatan Daerah Kubang Pasu)
We were given briefings on:
-Kementerian Kesihatan Malaysia unit
-CDC unit (Communicable Disease Control)
-Vector unit
-KPAS unit
-KMAM unit
-NCD unit
-BAKAS unit
-Health Promotion Unit
-Entry Point unit
-Investigation & Accusation unit
En Mhd Hussain explained to us about each of the units mentioned above.
Second Session
Time: 230pm-430pm
Venue: Meeting room
Person in charge: Encik Md Nor
Activity: District Safety & Food Quality Control Unit
We were given talk on:
-Food sampling which comprises chemical, micro and physical
-Seizing
-Premise inspection: factory, school canteen, restaurant
We were also given a book on Food Act & Regulation. All the procedures were stated in that book. Besides that, En Md Nor also gave us the forms pertaining to the premise inspection. The things mentioned above are explained in detail by En Md Nor.
Second Session
Venue: Food and Quality Control Unit
Time: 2.30 pm
Person in charge: PPKP Mohd.Nazari b. Abd Aziz
Topic: Antitypi vaccination for food handler
En Nazari explain how to give antitypic vaccination to the owner and food handler of the premises. This vaccination is given every Thursday from 9am to 4pm. The vaccination is given to all food handler of that restaurant including the restaurant owner. The vaccine is store in this unit under proper maintenance using a recommended refrigerator to maintain its potency.
Each vaccination is charge RM 20 per person. Each person will be given a card that they have been vaccinated and the restaurant owner must keep the card. Each time visited by the health unit to the restaurant, the owner must provide the card to them, showing that all the workers are vaccinated. If the owner or the worker lost the card, they must get back a new card from this unit. All the worker that are vaccinated will be recorded in their recording book, as such the worker or the restaurant owner cannot simply get a new card.
The vaccine is given by the trained staff nurse from MCH department. This anittypi vaccine is given once every 3 year. This vaccine is not given or contraindicated if they have a high grade fever and if the female worker is suspected pregnant.
Sunday, July 5, 2009
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.
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.
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