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  • If you know of a food out let that is breaking health and safety laws putting public health at risk from spreading coli , who do you report it to? Already got the photo and letter , wanted to e mail to the company, but no e mail address . Only phone number.
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  • Hi En Ahmad,

    I am searching for guidelines from MOH or MOE on food safety in school canteens. Do you know where I can find that information.

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    Food safety malaysia Food safety malaysia Presentation Transcript

    • FOOD SAFETY IN MALAYSIA - an overview Dr. Abdul Rahim bin Mohamad Food Safety and Quality Division Department Of Public Health Ministry Of Health Malaysia
    • Malaysia’s Food Safety System“The Malaysia food safety system ischaracterized by its complexity anddiversity; with different authorityentrusted with the task of ensuring foodsafety at different stages of the foodchain”
    • FOOD SUPPLY CHAIN Supply of A gricult ural Input s e .g Fertilizer s, pest icid es,animal f eeding st uff s, MOH /MOA vet erinary dr ugs Primar Production yUpstream e.g. f armer s, f ishe rman, f ish f armer s MOA Primar Food Processing y MO H/ MO A/JAKI M e .g on f arm, dairi e abbat oir s, gr ain mi ll s s, Loc al Governme nt Sec ondary Food Processing MO H/JAKI M e.g. canning, free zing, dr ying, brewing Loc al Governme ntM idstream Food D istribution MO H/ MITI /M OD T/ e.g. nati onal/int er ional, im port /expor t nat Cus toms/Local Govt. Food Retail ing/ Food C atering MOH /MO DT/JAKI MDownstream e.g. r estaur ants, s treet foods, hospit als, s chool s Loc al Governme nt su perm arket s, shops MOH / Domest ic Food Loc al Governme nt Production
    • Food Import• The importation of food from foreign countries is overseen by the – Ministry of Health( Food Inspectors at entry points) – Department of Veterinary Services (DVS) for meat – Fishery Department for life fish and fish
    • Food Export• Certification (Health Cert., Free Sale etc) for exported food including fish & fish products are issued by Ministry of Health( Food Safety & Quality) based on requirements by importing countries or by the exporters for the purpose of getting letter of credit (LC).• Certification for live fish is by Fishery Department; meat by DVS and plants/vegetables by DOA respectively.• In 2002, Malaysia food export amounted to about RM7.4 billion. (Euro 1.5billion)
    • Overview of the Food Safety Program in MOH >200,000 food RM16.8 billion (local) 35% income premises RM12 billion (import) used for food Food Safety and Quality ControlLegislation Human Resource Laboratory•Food Act 1983 •Public Health Specialist •10 FQCL•Food Regulations 1985 •Food Technologist •4 PHL•New Regulations •Nutritionist •Other agencies •Asst. Food Technologist •Asst. Env. Health Officer Policy & Planning •Food Safety & Quality Division(MOH) Implementation and Supervision •14 states, 136 district, 34 entry points
    • LEGAL MANDATE• Food Act 1983 • gazetted on 10 March 1983• Food Regulations 1985 • gazetted on 26 September 1985• Enforced together on • 1st October 1985
    • FOOD SAFETY & QUALITY CONTROL (1) GENERAL OBJECTIVE To Protect The Public Against Food Related Hazards & Fraud As Well As To Motivate And Promote The Preparation, Handling, Distribution, Sale And Consumption Of Safe And Quality Food.
    • FOOD SAFETY & QUALITY CONTROL (1) STRATEGIES• Establish, Review, & Update Food Legislation To Ensure Safe Food Supply Domestically And Internationally.• Continuous Strengthening of Food Safety Infrastructures Including Food Inspection Capabalities, Sampling And Laboratory Facilities & IT To Ensure Food Safety.
    • FOOD SAFETY & QUALITY CONTROL (2) STRATEGIES• Enhance Effective Collaboration With Relevant Government Agencies, Food Industry, Consumer Groups, Professional Bodies, Academia And International Organisations.• Develop Adequate & Skilled Human Resources To Ensure Effective Implementation Of The Programme.
    • FOOD SAFETY & QUALITY CONTROL (3) STRATEGIES• To Increase Consumer’s Knowledge & Awareness Through Continuous Consumer Education
    • ACTIVITIES: LEGISLATIVE SUPPORT• Legislative Support, Codes of Practice andGuidelines • Continuous development and updating of food legislation • Vetting of new food products to ensure regulatory compliance • Technical advisory services on Food Regulations 1985. • Development of guidelines & codes of practice
    • ISSUES: LEGISLATIVE SUPPORT• Legislative Support, Codes of Practice andGuidelines • Continuous development and updating of food legislation • Vetting of new food products to ensure regulatory compliance • Technical advisory services on Food Regulations 1985. • Development of guidelines & codes of practice
    • ACTIVITIES: ENFORCEMENT• Plan and monitor the implementation ofenforcement activities; • Domestic food • Imported food • Food crisis • Food poisoning outbreaks• Licensing of • natural mineral water and drinking water, • the importation, sale, manufacture, purchase and use of saccharin• Inter-agencies collaboration and coordination onenforcement.• Assurance of effective prosecution through CoreProsecution Team (CPT).• Establishment of Crisis Alert Team (CAT).
    • ENFORCEMENT PLANNING• Food Sampling • National Work Plan (NWP) • 2 sample/1000 population/year • used to set food sampling priorities according to food problem, groups of food commodities and targets.• Food Premises Inspection • premises are rated based on a std. format • unhygienic premises are closed based on provision in the Food Act 1983
    • ENFORCEMENT PLANNING Food Sampling (2004) Micro Micro 40%Chemical 55% Physical Chemical Physical 5%
    • ENFORCEMENT PLANNING• Import Control • Inspection based on • document • Physical inspection • Sampling • Priority are set based • past violation (black listed items) • food entering for the first time • Approach undertaken include • Hold-test-release • Undertaking letter
    • ACTIVITIES: LABORATORY SERVICES• Develop, strengthen and modernizelaboratory services•Ensure optimal utilization of all existing foodlaboratories in the country (within & outsideMOH)• Ensure the implementation of the laboratoryquality system (ISO 17025)
    • FQCL PERLIS* FOOD LABORATORIES UNDER MINISTRY OF HEALTH MALAYSIA (Kangar)FQCL LAKA TEMIN FQCL KELANTAN ( Bukit Kayu Hitam) (Kota Bahru) PHL SABAH (Kota Kinabalu) FQCL TERENGGANU FQCL PENANG (Kuala Terengganu) (Butterworth) PHL IPOH FQCL PAHANG (Mentakab) FQCL SANDAKAN NATIONAL PHL* ( Sandakan ) (Sg. Buloh) FQCL SELANGOR (Kelang) FQCL Miri FQCL SARAWAK* (Kuching) Note : PHL JOHORE* FQCL : Food Quality Control Laboratory (Johor Bahru) PHL : Public Health Laboratory
    • ACTIVITIES: INDUSTRY• Provide advisory services; SMI• Facilitate export; Health Cert., Free Sale Cert., Heat Process Meat Cert. Etc.•Promote quality management system for food safety assurance including HACCP/GHP etc to the food sectors•EU recognised Competent Authority for HACCP Certification(Fish & fish products)
    • Malaysian Certification Scheme - Guidelines
    • HACCP LOGO
    • ACTIVITIES: MONITORING & RESEARCH• Develop smart partnership in prioritycollaborative research program on food safetyespecially with academia & professional bodies& associations.• Promote Risk Analysis • Risk assessment • Risk management • Risk communication
    • ACTIVITIES: CONSUMER EDUCATION• Disseminate information on health issues andfood safety through information technology andrisk communication.• Ensure smart partnership with mass media.
    • ACTIVITIES: INFORMATION SYSTEM (HMIS)• Maximization of IT utilization in FQCprogramme: • Online HMIS with state, district, entry point & labs • HMIS - SMK interface at major entry point • Homepage
    • MAIN PAGE http://fsis.moh.gov.my/fqc/
    • ACTIVITIES: TRAINING• Training of food handlers: •To increase the awareness of food handlers on food hygiene and sanitation in a more structured and systematic manner, through • Accreditation Food Handlers Training Institutions – 1996 • Training of Trainer’s - 1998
    • ACTIVITIES: TRAINING (CONT.)• Training of personnel: • Continuous education on food safety & its implications in the era of globalisation • “Hands on” training including attachment to state, district, entry point offices, labs & industries.
    • ACTIVITIES: CODEX & INTERNATIONAL AFFAIRS• Codex Contact Point for Malaysia (since 1996)• Chairman & Secretariat of National Codex Committee• SPS Enquiry Point on Food Safety• Reference Center to deal with international food standard, WTO including TBT, APEC, ASEAN, etc.
    • CHANGING FOOD SCENARIOS THAT HAVE IMPOSITIONS ON FOOD SAFETY •Large-scale production •Intensified agricultural practicesFood Production •Use of raw materials & products sourced from other countries •New Processing techniques •Convenience foods with minimum preparation Consumer •Quest for “fresh”, “Natural” & “health” foods - less harsh processing & production regime requirements - greater care in production, distribution, storage & preparation •Consumption of food outside the home •frequency of international travel - tourism/business Social •increase in aged population - high risk group •employment of foreign worker with different cultural and handling practices •Globalization - transnational challenge i.e. exposure to food- borne hazards from other countries Economic •Trade Framework - WTO Agreement on SPS & TBT - AFTA
    • Changing Pattern of Food Food-Borne IllnessTraditional New & Emergingusually local widespread, multi-state, internationalhigh dose low infective doseorganism readily isolated risk undetected by normal methodnormal food processing may survive some processeswill eliminate pathogenlow mortality/easily high mortality/resistant to manytreated with antibiotic antibiotictraditional food know to food not previously associated withbe associated food-borne illness
    • Key Food Safety Issues• Existing Issues Being addressed – Hygiene of eating establishment – Residue of veterinary drugs – Pesticides – Abuse and overuse of food additives – Mycotoxin – inorganic contaminants Effort already taking place to reduce the contravention and risk to consumers.• New Issues beginning to be addressed – Migration of chemicals substances from packaging materials and other materials in contact with food – Persistent Organic Environmental Pollutants (dioxin, PCBs, PAH) – Chemical substances formed during cooking/processing – Hypersensitivity, intolerance and allergic reactions – Antibiotic resistant microorganism
    • OTHER ISSUES• Legislation – Harmonization with international standards – Review of national standards based on risk assessment incorporating available scientific evidence – Shifting from end-products to process-based regulatory standards – Difference between public perception and scientific assessment – Keeping-up with factors influencing development/review of national standards • New technology e.g. new methods of processing and methods of testing • Changing hazards
    • OTHER ISSUES• Industry – Exporters need to comply with importing country and buyers requirements but:- • Importing countries have different standards and regulatory approaches • Food regulations are constantly changing • Multiple level of regulations are encountered – Commitment to food safety is not fully a part of the operating cultures of many food establishment
    • FOOD SUPPLY CHAIN Supply of A gricult ural Input s e .g Fertilizer s, pest icid es,animal f eeding st uff s, MOH /MOA vet erinary dr ugs Primar Production yUpstream e.g. f armer s, f ishe rman, f ish f armer s MOA Primar Food Processing y MO H/ MO A/JAKI M e .g on f arm, dairi e abbat oir s, gr ain mi ll s s, Loc al Governme nt Sec ondary Food Processing MO H/JAKI M e.g. canning, free zing, dr ying, brewing Loc al Governme ntM idstream Food D istribution MO H/ MITI /M OD T/ e.g. nati onal/int er ional, im port /expor t nat Cus toms/Local Govt. Food Retail ing/ Food C atering MOH /MO DT/JAKI MDownstream e.g. r estaur ants, s treet foods, hospit als, s chool s Loc al Governme nt su perm arket s, shops MOH / Domest ic Food Loc al Governme nt Production
    • MOH INITIATIVES• THE FOOD SAFETY & NUTRITION COUNCIL – Approved by Malaysian Cabinet in March 2001 as the highest advisory body to the government – Partnership and cooperation with stakeholders to ensure national coherence in food safety – Members of the Council • 22 agencies (government & NGOs) – 2 Council meetings per year – The National Food Safety Policy and Plan of Action • outcome from the 2nd. Council Meeting • approved by Cabinet on 19 January 2003
    • FOOD SAFETY & NUTRITION COUNCIL THE COUNCIL FOOD Nutrition SAFETY COMMITTEE Committee TECHNICAL COMMITTEES ON FOOD SAFETYFOOD MINERAL FOOD CODEX FOOD SUPER HACCP REG. H20 ANALYSIS IRRADIATION GERMS
    • •Farm to table •partnership with Integrated Education & other agencies Approach •international collaboration Research •Tracing of feed, ingredients & food Keys Traceability •Recall procedures or laws elements •Risk assessment (information of the analysis & scientific advise)National Food •Risk management (regulation, Safety Science Based control & precautionary Policy principle) •Risk communication •Involvement of ICT Transparency stakeholders •notifications •To monitor and evaluate •Lab Capacity •Legislation Building •Enforcement
    • MOH INITIATIVES• Strengthening Food Legislation – Nutrition Labeling & Claims – Amendments to Schedule 16 of the Food Regulation 1985 on MRL for Pesticide Residue (gazetted) – Regulations on Genetically Modified Foods (to be gazetted) – Food Hygiene Regulation (had dialogues with stakeholders and in the final stage) – Food Import Regulations (to be finalized with legal advisor) – Food Advertisement Regulations (to be finalized with legal advisor)
    • MOH INITIATIVES• Strengthening Laboratory Services – upgrading of laboratory’s infrastructure – technical cooperation with JICA 2001-2005 to improve expertise in the areas pesticides, veterinary drugs, GMO etc. – Development of reference laboratory – accreditation to ISO/IEC 17025 – participation in national & international proficiency tests such NATA (Australia) & FAPAS (UK) – optimal utilization of other laboratories • Department of Chemistry - 10 labs. • Veterinary & Pesticide Laboratory from MOA • outsource to USM, MU
    • MOH INITIATIVES• Research/Studies – collaborative research with Universities • MU - food packages (bisphenol A, phthalates in baby feeding bottles) • UPM - Risk Assessment of Vibrio parahaemolyticus - antibiotic resistant microorganism • USM - Acrylamide in Foods • Food Consumption Pattern • Total Dietary Intake of Contaminants • Dioxin in Breast milk • Bacterial Survey of School Hostel Kitchen• Quality Assurance program – HACCP Certification Scheme • independent 3rd. Party auditing • integration of HACCP with other system including ISO 9000, Halal etc. – development of guidelines • GHP
    • MOH INITIATIVES• International Collaborations – JICA “Project to Strengthen Food Safety Programme in Malaysia” 2001-2005 • Strengthening of Food Safety Administration • Strengthening and Improvement of food analysis capability and food inspection • Development and promotion of food safety information – EU-ASEAN Economic Cooperation Programme on Standards, Quality and Conformity Assessment (Food Sector) 2003-2005 – Consist of 4 components • Strengthening of Food Testing Laboratories Capacities • Strengthening of Food Inspection Capacities • Strengthening capacities in food standardization & food legislation information • Promoting the Application of HACCP, GMP and GHP in Food SMEs – SELAMAT?
    • MOH INITIATIVES• International Fora – Codex & International • Hosting of the FAO/WHO Regional Conference on Food Safety for the Asia & the Pacific (24-27 May 2004) • Hosting of the 13th. Session of CCASIA (17-20 Sept 2002) • Hosting of the upcoming CCFL (9-13 May 2005) in Sabah , West Malaysia – ASEAN • ASEAN Task Force on Codex - initiated by Malaysia • ASEAN Expert Group on Food Safety - development of ASEAN Food Safety Improvement Plan (Malaysia as coordinator) – Bilateral • With Brunei, Indonesia, Thailand, China. • BIMST Border Health Meeting
    • http://www.aseanfoodsafetynetwork.net Click to Enter ASEAN Consultative Network
    • MOH Initiatives• Food Safety Information System of Malaysia (FoSIM) for Import Control – development of a web-based system to link all 34 entry points to control food import to ensure:- • speedier clearance, consistent scrutiny and greater transparency – launched in Aug 2003 • to be integrated with Custom’s system – adapted from FAIINS (Food Automated Import Inspection Network System ) of Japan with customization to FQC existing procedures. – In-built intelligent/knowledge databases – Automated examination levels, food codes,analytical parameter codes,electronic references
    • MOH FQCD MOH ITC FQC/SMK Server SMK NETWORK SCHEMATIC DIAGRAM Back-up App DB Server Server SVR Padang Kuala Perlis Kota Kinabalu Besar Perlis SeaPort FQC Lab Sandakan FQC Lab CUSTOMS FQC Lab 1 Bukit Kayu 2 47 46 Kota Kinabalu AirPort Tg. Lembung SeaPort Hitam 33 45 4 LAN Kota Kinabalu SeaPort Kedah FQC Lab 5 44 Labuan SeaPort 36 43 Bukit Kayu Hitam Tawau SeaPort Warehouse 14 42 7 Internet Sandakan SeaPort Langkawi Perlis 41 AirPort 8 1 Penang Sabah 40 Miri SeaPort SeaPort 9 13 39 Kuching SeaPort Butterworth Kedah Sibu SeaPort SeaPort 10 2 Sarawak 38 Bayang Lepas AirPort Pulau Pinang 12 37 Kuching AirPort 11 3 Sarikei Penang FQC Lab 36 SeaPort Perak MOH Virtual 12 35 Bintulu Grik 4 Private Network Kelantan 13 Selangor 34 Tebedu 11 33 Sarawak FQC LabSelangor 14 5 Terengganu Rantau PanjangFQC Lab 32 N.Sembilan 10 Kelang West 15 Pahang 31 Pengkalan Kubu SeaPort 6 Melaka Johor 9 Bukit Bunga Kelang North 16 7 30 SeaPort 8 Kelantan 29 FQC Lab Kelang South 17 SeaPort 18 28 Terengganu KL International 19 FQC Lab AirPort Kelang Admin Office Johor PH Lab 21 27 Pahang Melaka SeaPort 20 FQC Lab Tg. Puteri 22 26 Kuantan SeaPort 2nd Link 23 Tg. Pelepas 24 25 SeaPort Legend Pasir Gudang Total Number of Entry points : 34 FQC Office State SeaPort Lab Warehouse 19 10 5 1 11 1 13 Sea Road Air
    • FOOD SAFETY INFORMATION SYSTEM OF MALAYSIA – FOOD IMPORTATION PROCESS 1. Registration 2. P n re- Im atio 5. G ene port N tific No rat o rt e Im otific Imp ENTRY POINT at Ministry of Health ss tion po rt N ion (O ce ma 6. Pro n for IMPORTERS / FORWARDING AGENTS 10. oti fica ption le I Fin al) mp al D tio n 7. Sa sio n eci eci s io al D n Fin 10. Food Safety Information System of Malaysia 3. Import Declaration (K1) 9. An al y s is INSPECTION / SAMPLING Re ion Recommends su cis 7. lts l De S am na Examination Level pl 8. Sample for Analysis .Fi e 10 In fo ce rm rfa at I nte io n K SM 4. Transaction Knowledge Master Database Database Database CUSTOMS INFORMATION SYSTEM (SMK) Automated Examination Level LABORATORY LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4 LEVEL 5 LEVEL 6 AUTO DOCUMENT MONITORING SURVEILLANCE HOLD TEST & AUTO CLEARANCE EXAMINATION EXAMINATION EXAMINATION RELEASE REJECTION Inspection Action
    • EXAMINATION LEVELSLEVEL 1 - AUTOMATIC CLEARANCELEVEL 2 – DOCUMENT EXAMINATION - VERIFY NOTIFICATION INFORMATION - MAY REQUEST FOR FURTHER INFORMATION - PHYSICAL INSPECTION/EXAMINTATION IF NECESSARY BEFORE RELEASELEVEL 3 – MONITORING EXAMINATION - INSPECTION AND SAMPLING TO BE CARRIED OUT ACCORDING TO SET TARGET. (EG. 20% OF VEGETABLE PRODUCTS FROM THAILAND NEED TO BE SAMPLED FOR PESTICIDE)LEVEL 4 – SURVEILLACNE EXAMINATION - INSPECTION AND SAMPLING TO BE CARRIED OUT ON PRODUCTS WHERE TARGET NOT SETLEVEL 5 – HOLD TEST AND RELEASE - DETAIN AND SAMPLELEVEL 6 – AUTO REJECTION
    • CONCLUSIONThe challenges of food safety is immense and in thistime of increasing food safety concerns andshrinking resources, there are both the opportunitiesand the need to work together between thegovernment, food industry and consumers.The leadership provided by the Ministry of Healthtowards this end and the continuous improvement ofthe food safety program will inevitably create betterstrides towards the establishment of an effective andefficient food safety program in the era ofglobalisation.
    • Thank you for your attentionSAFE FOOD FOR ALL CAN BE ACHIEVEDTHROUGH SHARED RESPONSIBILITY ANDACCOUNTABILITY