MAY-JUNE , 2022 | THE HEALTH

Regulation 1985 , and Food Hygiene Regulation 2009 ,” said Marimuthu .

Norrani said food contamination and foodborne diseases can occur in any foodservice if there is a lack of awareness about the importance of food safety .

“ All foodservice operators must ensure that the food they prepare and sell is clean and safe . As a result , all food handlers must complete a food handler training course and obtain a certificate of Food Handlers Training from an MoH-approved institution .”

According to Regulation 30 ( 1 ), Food Hygiene Regulations 2009 , all food handlers shall undergo training and obtain a certificate of Food Handlers Training from Food Handlers Training Institution ( SLPM ) approved by the MoH .

The training programme aims to create awareness among food handlers about the significance of personal hygiene and sanitation on the premises . There have been 365 MoH-approved SLPMs throughout the country until now .

Norrani continued : “ In addition , food manufacturers are mandatory to develop their Food Quality Assurance Programme such as Makanan Selamat Tanggungjawab Industri ( MeSTI ), Good Manufacturing Practice ( GMP ), and Hazard Analysis and Critical Control Point ( HACCP ), as required in Food Hygiene Regulations 2009 .

“ The MoH is also actively promoting food safety control scheme for other food businesses such as restaurants and other food premise outlets , such as BeSS , Trust My Catering , and My Food Tag , to ensure safe food for everyone .”

Reg . 30 ( 3 ) of the Food Hygiene Regulations 2009 states : Any food handler working on any food premise who fails to undergo the food handler training or fails to obtain the certificate commits an offence and shall , on conviction , be liable to a fine not exceeding RM10,000 or imprisonment for a term not exceeding two years .

However , it is to be noted that food handler training may not reach unregistered food handlers , such as those working at hawker stalls , food vendors or home-based food businesses .

Online purchasing and food deliveries

During the lockdown and Movement Control Order ( MCO ), online food sales soared , particularly among home-based food operators . Food delivery services like GrabFood and FoodPanda also gained traction during the lockdown , and they ’ re here to stay as we enter the endemic phase .

One must wonder if these untrained home operators and delivery workers are knowledgeable and practise proper food handling , preparation and packaging .

When it comes to delivery services and online purchasing Norrani said : “ Since food safety is everyone ’ s business , all personnel including owner or occupier of the food premises , chef , and all food handlers in the kitchen and riders involved in handling and delivering the food to customers are responsible for ensuring the safety and quality of the food .

“ Thus , the MoH has published a guideline on the food safety for the food sold online ( Garispanduan Keselamatan Makanan bagi Produk Makanan yang Dijual Secara Dalam Talian ( Online )), which has detailed all the food safety procedures for the food purchased through an online delivery system .”

However , there is no regulatory framework for online food businesses and delivery services regarding food handling and safety , which undoubtedly leads to negligence .

Obviously , the delivery service boxes or bags used by some , if not all food delivery companies , are old , worn out , and filthy . How often are these bags sanitised and cleaned or replaced ?

Not to mention the risk of crosscontamination from some food packages that are not entirely sealed and loaded into these damaged and unsanitary bags .

The Health reached out to food delivery companies Grab and FoodPanda to learn more about their food and delivery bag safety protocols . Grab declined comment while FoodPanda failed to respond . — The Health

PERSONAL hygiene among food handlers is critical for food safety , especially during the Covid-19 pandemic , and should include proper handwashing procedures , strict SOPs , frequent cleaning and sanitisation , food respiratory hygiene , and frequent use of alcohol-based sanitisers .

“ This is crucial nevertheless in any food industries small or big scale business ,” stressed Federation of Malaysian Consumers Associations ( FOMCA ) President Datuk Dr Marimuthu Nadason . “ The Malaysian government has imposed strict rules only allowing workers who have completed full doses of vaccination to resume work in the food preparation area .

“ Food & Beverage ( F & B ) owners should instruct employees with Covid-19 symptoms to inform their supervisors .

“ Emphasise effective hand hygiene , including washing hands for at least 20 seconds , especially after going to the bathroom , before eating , and after blowing your nose , coughing , or sneezing .”

He said proper training should be provided for food handlers , and employees with new or altered duties should apply the training according to established procedures such as : a . Food handlers shall wash , rinse , and sanitise food contact surfaces , dishware , utensils , food preparation surfaces , and beverage equipment after use b . Food handlers shall consider the best practices , such as cooked foods reaching the proper internal temperatures before serving or cooling and hot foods are cooled rapidly for later use . c . Check temperatures of foods being cooled in refrigerators or rapid cooling techniques such as ice baths and cooling wands . The time foods being stored , displayed , or delivered are held in the danger zone ( between 4 ° C and 57 ° C ) is minimised .

Guidelines for food delivery services

Food safety issues may arise as more food deliveries become available during the pandemic , stressed Marimuthu .

“ It can be mitigated by following established food safety practices for time and temperature control , preventing cross-contamination , cleaning hands , avoiding sick workers , and food storage .

“ The four main things to remember for good hygiene in your food business are the 4Cs : cleaning , cooking , chilling and crosscontamination avoidance .”

• Keep hot foods hot and cold foods cold by storing them in appropriate transport vessels . This means : – Keep cold foods cold by keeping enough coolant materials , e . g ., gel packs . – Keep hot foods hot by ensuring insulated cases are correctly functioning .

• Ensure food that is received is separated to avoid crosscontamination , e . g ., keeping raw foods separate from cooked and ready-to-eat foods .

• Ensure that any wrapping and packaging used for food transport prevents food contamination . “ Food services delivery vehicles or containers used for transporting anything other than food need effective cleaning between loads to avoid the risk of contamination . Delivery service providers should routinely clean and sanitise coolers and insulated bags used to deliver foods ,” he explained .

He said consumers needed to be aware of delivery times . “ Cooked meals can make you sick if they sit out for more than two hours , or as little as one hour if it ’ s 32 ° C or warmer outside . “ Delivered restaurant meals should be eaten immediately or refrigerated if they contain a cooked or cold product , such as a salad of fresh cut fruit or a grain and vegetable bowl with grilled chicken .”

Ensuring food safety

Proper SOPs should be in place to ensure food safety and prevent the spread of Covid-19 in the food industry .

“ These address key considerations for how foods offered at retail can be safely handled and delivered to the public and key best practices for employee health , cleaning and sanitising , and personal protective equipment ( PPE ).”

The standard practices in personal hygiene and kitchen sanitation must be followed strictly to prevent the spread of Covid-19 through food processing activities such as manufacturing , packaging , transporting , and regular restaurant operations .

Food delivery services must establish designated pick-up zones for customers to maintain social distancing . It will ensure social distancing when delivering food , for example , by providing ‘ no contact ’ deliveries and sending text alerts or calling when deliveries arrive .