[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1656995195076{margin-bottom: 0px !important;}” woodmart_css_id=”62c3bd738df1e” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2MmMzYmQ3MzhkZjFlIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnsibWFyZ2luLXRvcCI6IjBweCIsIm1hcmdpbi1ib3R0b20iOiIwcHgiLCJwYWRkaW5nLXRvcCI6IjBweCJ9LCJtb2JpbGUiOnsibWFyZ2luLXRvcCI6IjBweCIsIm1hcmdpbi1ib3R0b20iOiIwcHgiLCJwYWRkaW5nLXRvcCI6IjBweCJ9fX0=” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” row_reverse_mobile=”0″ row_reverse_tablet=”0″ woodmart_disable_overflow=”0″ woodmart_box_shadow=”no” wd_z_index=”no” el_class=”desktop”][vc_column][rev_slider_vc alias=”All-about-Food-Safety—The-Malaysian-Food-Service-Business-Guide” el_class=”desktop”][/vc_column][/vc_row][vc_row full_width=”stretch_row” gap=”20″ content_placement=”middle” css=”.vc_custom_1687845843901{padding-top: 340px !important;padding-bottom: 340px !important;background: #eeeae4 url(https://www.ajinomotofoodbizpartner.com.my/wp-content/uploads/2023/06/JUNE-BT-MOBILE-BANNER-4.jpg?id=11345) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” woodmart_css_id=”649a7bc64268f” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NDlhN2JjNjQyNjhmIiwic2hvcnRjb2RlIjoidmNfcm93IiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnsicGFkZGluZy10b3AiOiIxMjBweCIsInBhZGRpbmctYm90dG9tIjoiMTIwcHgifX19″ mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_gradient_switch=”no” row_reverse_mobile=”0″ row_reverse_tablet=”0″ woodmart_disable_overflow=”0″ woodmart_box_shadow=”no” wd_z_index=”no” el_class=”mobile”][vc_column css=”.vc_custom_1648544752239{margin-bottom: 0px !important;padding-top: 0px !important;}” woodmart_css_id=”6242cbec7b7e8″ responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2MjQyY2JlYzdiN2U4Iiwic2hvcnRjb2RlIjoidmNfY29sdW1uIiwiZGF0YSI6eyJ0YWJsZXQiOnt9LCJtb2JpbGUiOnt9fX0=” parallax_scroll=”no” mobile_bg_img_hidden=”no” tablet_bg_img_hidden=”no” woodmart_parallax=”0″ woodmart_sticky_column=”false” mobile_reset_margin=”no” tablet_reset_margin=”no” wd_collapsible_content_switcher=”no” wd_column_role_offcanvas_desktop=”no” wd_column_role_offcanvas_tablet=”no” wd_column_role_offcanvas_mobile=”no” wd_column_role_content_desktop=”no” wd_column_role_content_tablet=”no” wd_column_role_content_mobile=”no” woodmart_box_shadow=”no” wd_z_index=”no”][vc_empty_space height=”40px” woodmart_hide_large=”0″ woodmart_hide_medium=”0″ woodmart_hide_small=”0″ woodmart_hide_extra_small=”0″][/vc_column][/vc_row][vc_row][vc_column][woodmart_title size=”extra-large” font_weight=”400″ color=”primary” woodmart_css_id=”649a7bc291882″ title=”All about Food Safety – The Malaysian Food Service Business Guide” responsive_spacing=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zcGFjaW5nIiwic2VsZWN0b3JfaWQiOiI2NDlhN2JjMjkxODgyIiwic2hvcnRjb2RlIjoid29vZG1hcnRfdGl0bGUiLCJkYXRhIjp7InRhYmxldCI6e30sIm1vYmlsZSI6e319fQ==” title_font_size=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zaXplIiwiY3NzX2FyZ3MiOnsiZm9udC1zaXplIjpbIiAud29vZG1hcnQtdGl0bGUtY29udGFpbmVyIl19LCJzZWxlY3Rvcl9pZCI6IjY0OWE3YmMyOTE4ODIiLCJkYXRhIjp7ImRlc2t0b3AiOiI1MHB4IiwibW9iaWxlIjoiMzBweCJ9fQ==” title_line_height=”eyJwYXJhbV90eXBlIjoid29vZG1hcnRfcmVzcG9uc2l2ZV9zaXplIiwiY3NzX2FyZ3MiOnsibGluZS1oZWlnaHQiOlsiIC53b29kbWFydC10aXRsZS1jb250YWluZXIiXX0sInNlbGVjdG9yX2lkIjoiNjQ5YTdiYzI5MTg4MiIsImRhdGEiOnsiZGVza3RvcCI6IjUwcHgiLCJtb2JpbGUiOiIzMHB4In19″ el_class=”mobile”][vc_column_text woodmart_inline=”no” text_larger=”no”]
Food safety is one of the pillars supporting the food service industry. The Ministry of Health Malaysia has implemented the Food Hygiene Regulations 2009, providing an infrastructure to control the hygiene and safety of food sold in the country to protect public health. As a restaurant proprietor, one may tend to take to heart the old adage of ‘a hungry man is an angry man’ and end up prioritising speed above all else — but remember: One should never skimp on food safety.
Here’s how you can keep on top of premise hygiene with some of our pointers below:
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Not only do all food handlers have to go through regular medical examinations to ensure they are free from food-borne diseases, they should also be appropriately dressed. Kitchen staff should be in light-coloured overalls/aprons, head covers, and non-slip, oil-repellent shoes to avoid slipping, while front staff should be trained how to hold glasses and plates to lower the risk of contact contamination.
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Often transmitted through ingestion of food and drinks contaminated by faeces or urine of an infected person, typhoid can lead to hIgh fever, diarrhea, vomiting and even more serious condition. It is the food service business owner’s responsibility to ensure that all your food handlers are being vaccinated against typhoid, as they are the frontliners against this bacterial infection. This is also in line with regulation 11 of the Food Hygiene Regulations 2009, that mandates all food and beverage premises to comply with the mentioned vaccination requirement.
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All staff should be aware of the need to keep ready food separate from raw food, and to use utensils in appropriate areas to reduce direct hand contact with prepared food. To prevent contamination, take care to properly wrap or contain all food to avoid leaks or spills.
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In hot and humid Malaysia, food goes bad sooner than one would expect as it is the perfect environment for bacteria to grow rapidly. Keep ingredients chilled or frozen as appropriate, while for food that should be served hot, warmer ingredients should be maintained at a temperature above 60°C. Keep frozen food at -18°C or lower to preserve its quality as majority of bacterial growth stops when the temperature gets this low. What about fresh food? You may ask – keep them within 0°C to 4°C to make your meat, fruits and vegetables last longer, as most bacteria that cause food poisoning is unable to grow. Be sure to maintain these ideal temperature as it will help you achieve efficient energy consumption too.
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Storage and equipment don’t stop at the basics of keeping high risk or perishable food separate from the non-perishables. Conduct routine checks on food prep surfaces and utensils to ensure they remain in good condition, as cracks and damaged areas are potential hotspots that may harbour bacteria.
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Be it for staff or guest usage, all restrooms should be cleaned and sanitised frequently. It doesn’t just stop at running water and a healthy supply of toilet paper — don’t forget to provide soap and trash cans, and go the extra mile by installing hot air dryers.
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The last thing an enthusiastic guest needs to see is a cockroach scuttling its merry way across your restaurant. Or worse, it’s a cockroach family! Conduct frequent checks for traces of pests, such as nests or droppings. Cracks or slits in doors and walls may also function as entryways to the premises for your unwanted guests.
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Daily waste removal from your restaurant is a vital part of clean up, but one might not realise just how quickly waste accumulates during the day. This makes it all the more important to have leak-proof, non-absorbent waste receptacles with tight-fitting lids in appropriate sizing to keep things neat throughout operating hours.
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Be sure to remain up to date on local council guidelines, and conduct quarterly self-inspections to ensure that your premises adhere to recommended food safety regulations.
[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_single_image image=”8843″ img_size=”full” alignment=”center” parallax_scroll=”no” woodmart_inline=”no”][vc_column_text woodmart_inline=”no” text_larger=”no”]
Now that you’re all stocked up on knowledge of how to keep your premises safe and hygienic, don’t forget to keep your kitchen well-stocked! Register today as a member of Ajinomoto Food Biz Partner to get exclusive tips and tricks.
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Ajinomoto Food Biz Partner
