PUBLIC HEALTH ISSUE (FOOD HYGIENE REGULATIONS 2009 – will be enforced in 1st March 2010)

General Requirement for food premises

Location

• Food premises shall be located away from sources of contamination including aeration ponds, septic tanks and waste disposal sites
  

General design

• Food premises shall be designed and constructed as such to facilitate cleaning and disinfection
  

Water supply

• There shall be ample supply of potable water and adequate facilities for its storage and distribution, where necessary.
  
• The water supply shall be adequately protected against any contamination
  

Cleanliness of food premises

• Food premises shall be maintained at all times in a good, clean, and tidy condition
  
• Food premises shall be free from any accumulation of boxes, tin, empty bottles, rubbish or any other article not connected with the business of the food business to prevent the entrance and harbourage of pest
  
• The cleaning of food premises shall be carried out at least once daily and includes the removal of food residues and dirt, whenever necessary
  
• There shall be provided an adequate facilities for the cleaning, disinfecting, and storing of appliances used in food premises and such facilities shall be constructed from corrosion resistant materials and easily cleaned and, where necessary, have an adequate supply of hot and cold potable water
  
• There shall be provided and made available at all times an adequate supply of suitable cleaning agents, disinfectant and tools to enable regular and proper cleaning of food premises and all appliances used in the food premises
  
• Every cleaning agent and disinfectant used in the food premises shall be adequately labelled and not to be stored in areas where food is stored or handled
  
• The Director or an officer authorised by him may, for the purpose of maintaining the cleanliness of the food premises, require any proprietor, owner, or occupier of food premises to make any structural alteration, repair, renovation, plumbing or drainage work in the premises within such time as may be specified by the Director or an officer authorised by him
  

Pest control in food premises

• A proprietor, owner or occupier of food premises shall, at all times, keep the food premises free from any pest.
  
• A proprietor, owner or occupier of food premises shall, on becoming aware of the presence of any pest in the premises, forthwith take all practicable measures to destroy the pest and to prevent reinfestation.
  
• A pest control treatment shall only be carried out by using a suitable chemical, physical or biological agent and without posing a threat to the safety of food.
  

Disposal of refuse

• All food waste, non edible by-products and other refuse shall be
  
  • removed from any room where food is present as soon as possible to avoid their accumulation;
    
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    deposited in closable containers or other types of containers of an appropriate construction and kept in a good condition, easily cleaned and where necessary, disinfected; and
    
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    eliminated in a hygienic and environmentally friendly way in accordance with the relevant law applicable to that effect, and is not to constitute a direct or indirect source of contamination.
    
• There shall be adequate provision for the storage and disposal of food waste, non edible by-products and other refuse.
  
• All food waste, non edible by-products and other refuse stores shall be designed and managed in such a way as to enable them to be kept clean and, where necessary, free of animals and pests.
  

Specific Requirements for Food premises

Floor surfaces

• All floors in food premises shall be–
  
  • maintained in a good condition, easily cleaned and where necessary, disinfected;
    
  • of impervious, non-absorbent, washable and non-toxic materials unless the proprietor, owner or occupier of food premises can satisfy the Director or an officer authorized by him that other materials used are appropriate; and
    
  • Adequately drained.
    

Wall surfaces

• All walls in food premises shall be–
  
  • maintained in a good condition, easily cleaned and where necessary, disinfected; and
    
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    of impervious, non absorbent, washable and non toxic materials and require a smooth surface up to a height appropriate for a food process unless the proprietor, owner or occupier of food premises can satisfy the Director or an officer authorized by him that other materials used are appropriate.
    
  • All angles between a wall and a floor in a food premises shall be sealed and coved to facilitate cleaning, where necessary.
    

Lighting

• Every food premises shall be provided with adequate natural or artificial lighting which does not lead, or cause any contamination of food.
  

Ventilation

• A ventilation system in food premises shall be–
  
  • suitable and sufficient which does not lead to, or cause any contamination of food; and
    
  • constructed to enable filters and other parts requiring cleaning or replacement be readily accessible.
    
• A mechanical airflow of a ventilation system shall not flow from a contaminated area to a clean area.
  

Ceiling

• All ceilings or where there is no ceiling, the interior surface of the roofs and overhead fixtures of food premises shall be constructed and in finish form which able to prevent the accumulation of dirt and shedding of particles and to reduce condensation and growth of undesirable mould.
  

Door

• All doors in food premises shall be–
  
  • easily cleaned and where necessary, disinfected; and
    
  • of smooth, non absorbent surface and self closing.
    

Furniture, fitting and food contact surfaces

• All furniture, fittings and food contact surfaces used or to be used for the preparation, serving, storage, conveyance or distribution of food in any food premises shall be well maintained and kept clean at all times.
  
• All furniture, fittings and food contact surfaces used or to be used in any processing area of food premises shall be of impervious material and easily cleaned.
  

Food storage

• There shall be a suitable storeroom of adequate size for the storage of food in all food premises.
  
• There shall be a different storeroom for the storage of raw food materials and ingredients, and for the storage of processed food materials in all food premises.
  
• All fittings or equipments used or to be used for storage of food in all food premises shall–
  
  • be made of suitable material;
    
  • be designed and constructed to permit adequate cleaning and disinfection; and
    
  • 
    Have adequate space to enable proper storage of food.
    
• Where any food needs to be stored in a chilled or frozen condition, the storage facility for such food shall comply with the following requirements:
  
  • a separate refrigerated storage for raw food materials and processed food materials is sufficiently provided;
    
  • the facility is defrosted whenever necessary to maintain refrigeration efficiency;
    
  • 
    the inner layer of the facility is made of a smooth and non-toxic metal or other impervious material, and of is light coloured and easily cleaned;
    
  • any device used to record temperature in the facility is accurate to a plus or minus 1C; and
    
  • the air vent of the facility is sited away from excessive light, warm air, oven or air-conditioning outlets.
    
• If the storage facility referred to in subregulation (4) is a cold room, the doors to such facility shall be fitted with an air curtain or other effective means to avoid loss of cold air or any sudden rise in temperature.
  

Changing room

• There shall be provided a changing room, where necessary, for the use of a food handler in food premises.
  

Wash basin

• There shall be provided an adequate number of wash-basin suitably located and designated for washing hand.
  
• wash-basin shall, at all times, be—
  
  • 
    supplied with adequate running water;
    
  • supplied with soap or suitable liquid detergent in a dispenser;
    
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    supplied with paper towel or automatic hand dryer;
    
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    kept clean and maintained in a good condition; and
    
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    equipped with non-hand operated taps for the use of food handler.
    
• There shall be different wash-basin for washing hand and washing food in food premises.
  

Toilet room

• There shall be provided an adequate number of toilet room in food premises.
  
• The toilet room shall—
  
  • be provided with running water, toilet paper, soap or suitable liquid detergent in a dispenser, hand drying facility or clean roller towels or paper towels at all times;
    
  • be kept clean and free from malodour at all times: and
    
  • not directly open to any room or compartment used for the storage, production and serving of food.
    

Drainage facility

• A drainage facility in food premises shall be adequate, designed and constructed to avoid any risk of contamination to food.
  
• A drainage facility in a kitchen or food preparation areas of food premises shall be made of smooth type material, fitted with food trap and connected to the main outlet drain of the food premises.
  
• The drainage channels in food premises shall be fully or partially open and appropriately designed to ensure that waste does not flow from a contaminated area towards or into a clean area.
  

Food Handler

Food handlers training

• All food handlers shall undergo a food handlers training in, and obtain a Certificate of Food Handlers Training from, an institution specified by the Director.
  
• The Minister may, if he thinks necessary, require any food handler to attend any additional food handlers training in any institution specified by the Director.
  
• Any food handler who works in any food premises fails to undergo a training or obtain a certificate referred to in subregulation (1) or fails to attend any additional training referred to in subregulation (2) commits an offence and shall, on conviction, be liable to a fine not exceeding ten thousand ringgit or to imprisonment for a term not exceeding two years.
  

Clothing of food handler

• A food handler shall wear―
  
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    a clean, suitable and proper clothing which shall not contribute to any contamination of food; and
    
  • a clean, suitable and light-coloured outer overall or a light-coloured apron, head cover and footwear, or any other clothing which is suitable to the opinion of the Director or an officer authorized by him.
    
• The clothing specified in paragraph (1)(b) shall not be worn other than in food premises and shall be kept in a suitable cupboard or locker when not in use.
  
• Any food handler who fails to comply with subregulation (1) or (2) commits an offence and shall, on conviction, be liable to a fine not exceeding one thousand ringgit.
  

Medical examination and health condition of food handler

• A food handler shall be medically examined and vaccinated by a registered medical practitioner.
  
• Any food handler who suffers from, or is a carrier of food-borne diseases or suspected to be suffering from, or to be a carrier of food-borne diseases shall—
  
  • not be allowed to enter food premises or handle food;
    
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    immediately report to the management of food premises pertaining to his health condition; and
    
  • be suspended from working in food premises until he is certified cured from the disease and medically fit to work by a registered medical practitioner before he is allowed to enter the food premises or handle food.
    
• Any food handler who fails to comply with subregulations (1) or (2) commits an offence and shall, on conviction, be liable to a fine not exceeding ten thousand ringgit or to imprisonment for a term not exceeding two years.
  

Personal hygiene of food handler

• A food handler while handling, preparing, packing, carrying, storaging, displaying and serving of food shall―
  
  • maintain a high degree of personal cleanliness which includes the keeping of short and clean fingernails;
    
  • remove his overall or head cover or apron before visiting toilet;
    
  • wash his hands before commencing work, immediately after using the toilet and after handling raw food or any contaminated material;
    
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    not engage in any behaviour or action that could result in contamination of food;
    
  • not place any articles in the pocket of any garment or apron which may contribute to any contamination of food; and
    
  • not wear jewelleries, watches, pins or other accessories.
    
• Any food handler who fails to comply with subregulation (1) commits an offence and shall, on conviction, be liable to a fine not exceeding ten thousand ringgit or to imprisonment for a term not exceeding two years.
  

Duty to keep food premises clean

• A food handler shall ensure that food premises where the food is handled are kept clean and free from rubbish, pest, dirt or soot, sweepings, ashes, wastes and cobwebs at all time.
  
• Any food handler who fails to comply with subregulation (1) commits an offence and shall, on conviction, be liable to a fine not exceeding ten thousand ringgit or to imprisonment for a term not exceeding two years.
  

References:

http://fsq.moh.gov.my/uploads/Peraturan2_Kebersihan_Makanan_2009__BI_%5B1%5D.pdf