3. Dr Mohamed Zairul bin Datuk Mohd Yunus
Education
Doctor of Philosophy in Business Management (DBM), Canterbury University, UK
Master in Integrated Marketing Communication (IMC), USM, Malaysia
Bachelor of Arts (Honours) Business Entrepreneurship, University of East London, UK
Professional -Diploma in Sales & Marketing, University of Malaya, Malaysia
Certified THL018-2020,USA
Training Certification
Chartered Practioner in Learning and Development (CIPD), UK (2012)
Certified Trainer (C.I.T.) – PSMB/HRDF
Certified International Master Trainer (CIMT) – Australia
Working Experience
Bellinz Academy – Principal, Trainer (2012 – Present)
Arrow Diamond (M) Sdn Bhd – Principal, Trainer (2006 – 2012)
Symphony Incorporation S/B – Secretarial Manager (2004 – 2005)
Kuala Lumpur Stock Exchange – Finance Manager (1997 – 2004)
Mega TV (CableView Services) – Finance Sr Executive (1994 – 1997)
INCV Incorporation Pte Ltd, Germany – Sr. Executive (1992 – 1994)
Felda Oil Products Sdn Bhd – Shipping Operation (1990 – 1992)
TENAGA
PENGAJAR
4. Rasa Asli Dengan
Bahan Ramuan Segar
A. MAKLUMAT TENAGA PENGAJAR
ALAMAT
NO 18, JALAN DESA
KUNDANG 2, TAMAN
DESA KUNDANG,
KUNDANG INDUSTRY
PARK, 48050 RAWANG
SELANGOR
NAMA : NORHAZLINA SAJALI
TELEFON
0193397107 ATAU
01333301156
TAHAP PENDIDIKAN
DEGREE IN ENGINEERING
(FOOD AND PROCESS)
MASTER IN MARKETING
(INTEGRATED MARCOMM)
PHD, BUSINESS ADMIN
(DOCTORATE IN MARKETING),
CURRENTLY PURSUE IN STUDYNAMA SYARIKAT
SAMZ HOLDINGS SDN BHD
SAMZA FOOD INDUSTRIES (F&B MANUFACTURING)
NO. PENDAFTARAN SYARIKAT : SA0439678-U
PREMIUM BUBBLE CAFÉ (CAFE, FOODTRUCK &
KIOSK)
BAYU IRAMA CONSULT (TRAINING CENTRE)
EMAIL
samzaindustries@gmail.com
www.samzafood.com
WEBSITE URL
FACEBOOK PAGE
@Samza Food Industries
@DrLina Samza
5. KURSUS TEKNOLOGI RETORT
SAMZA FOOD TECHNOLOGY CENTRE
SALAM PENGENALAN
KENALKAN DIRI ANDA
1. Latar belakang
-nama,
-negeri mana,
-sudah berapa lama berniaga?
6. Adding Flavours in Your Life
FOOD
MANUFACTURER
Sambal, Sauces, Paste and Ingredients
Started
since 2014
Sustainability
own chilli farm
at Banting
22 SKU
2 years
Product
shelf life
Halal Jakim & MESTI KKM
Certified
17. Adding Flavours in Your Life
PRODUK SAMZA DI RAK PASARAYA MYDIN DAN TESCO
18. Adding Flavours in Your Life
PASARAN OEM DARI CLIENT DALAM NEGARA
DAN LUAR NEGARA
19. Adding Flavours in Your Life
WHAT NEXT FOR SAMZA’S
Aim to enter
export countries
Middle East,
Europe, and
Asia
Leader of
Sambal
Hijau in
Malaysia EXPORT READY
21. BAHAGIANKESELAMATANDANKUALITI MAKANAN
Kementerian Kesihatan Malaysia
Aras3, Blok E7,Parcel E,
PusatPentadbiran KerajaanPersekutuan,
62590 Putrajaya.
Tel. : 03-88833888
Faks:03-8883 3815/ 3341
Lamanweb rasmi: http://fsq.moh.gov.my
E-mail: fsq-division@moh.gov.my
SEBARANG PERTANYAAN SILA
HUBUNGI
27. Copyright 2020. Samz Holding Sdn Bhd
1. OEM membawa maksud “Original Equipment Manufacturer”
2. Di mana syarikat OEM itu adalah pengilang bagi barangan,
produk atau komponen untuk dipasarkan di bawah jenama
syarikat lain
3. Contoh: Air Asia mengeluarkan produk jenama T&CO, tetapi
dikilangkan di syarikat AAA Sdn Bhd.
Apa Itu OEM?
28. Copyright 2020. Samz Holding Sdn Bhd
Kenapa syarikat OEM ini diperlukan?
Secara asasnya terdapat dua faktor utama kenapa produk atau komponen daripada
syarikat OEM ini mendapat permintaan yang tinggi.
1. Pertama, syarikat OEM tersebut sememangnya pakar dalam produk atau
komponen yang dihasilkan. Kualiti terjamin.
2. Faktor kedua pula ialah syarikat OEM itu mampu menghasilkan produk atau
komponen pada harga yang lebih murah. Tiada kos kilang tersembunyi.
OEM Sebagai Strategi Perniagaan
Pakar dalam
produk yang
dihasilkan,
berkualiti
Tiada Kos Untuk
Membuka Kilang
Sendiri
29. Copyright 2020. Samz Holding Sdn Bhd
Perundangan mengenai OEM
Adakah pengeluaran produk melalui syarikat OEM ini adalah salah?
Ia sebenarnya sudah menjadi amalan yang biasa untuk mana-mana perniagaan dan
syarikat sekalipun. Sudah menjadi strategi perniagaan kerana ia lebih murah kerana tidak
perlu menanggung kos membuka kilang sendiri terutama bagi usahawan baru dan
menjimatkan masa.
Contoh:
Syarikat pembuatan smartphone yang menjadi kegemaran rakyat Malaysia, Apple turut
menggunakan khidmat syarikat OEM, Foxconn untuk menghasilkan produk mereka. Yang
menarik ialah syarikat OEM ini tidak hanya terikat kepada sesebuah jenama sahaja
malahan mereka boleh menghasilkan produk untuk jenama lain juga. Foxconn misalannya
bukan hanya menghasilkan produk untuk Apple malahan mereka juga menghasilkan
produk untuk Xiaomi, Sony Playstation serta Xbox.
31. Raison d’être
(n.) a reason for existing
Notre
Raison
d’être
_____________
HAPPINESS IS GREAT
FOOD AND GREAT
COMPANY
_____________
32. FACTS & FIGURE
• Small and medium enterprise (SME) development is an important
business segment to improve country economy; also, as a social tool
to push Malaysia out of the middle-income trap.
• About 97% of business establishments in the country consists of
SMEs, however in 2016 alone they are responsible for nearly 36.6%
of the country’s GDP, about 65.3% of the country’s employment, and
about 18.6% of Malaysia’s exports.
• SMEs manufacturing sectors contribute about 21.5% of SMEs GDP in
Malaysia in 2017. SMEs GDP is about RM435.1 billion against
Malaysia’s GDP of about RM1,174.3 billion in 2017.
• According to the International Trade and Industry Ministry, local
SMEs grew from 638,790 in 2010 to 907, 065 in 2015, with growth of
about 7.3% per annum.
35. FOOD INDUSTRY GROWTH
Revenue
in million US$
Reading Support
Revenue in the Food & Beverages
segment amounts to US$ 261m in
2019.
36. Why food business?
Final Consumption Expenditure (FCE)
on food and non-alcoholic drinks as
share of GDP in Malaysia from 2010 to
2019
This statistic shows the private final consumption
expenditure (FCE) on food and non-alcoholic beverages as
share of the GDP in Malaysia from 2010 to 2019. In 2019,
the expenditure on food and non-alcoholic beverages was
estimated to amount to 13.9 percent in relation to the
GDP.
British Malaysian Chamber of Commerce 2018/2019
reported:
“Malaysian spend most of their disposable
income (31.2%) for dining-out”https://www.statista.com
38. TARGET SECTORS
Users by age
in percent
Reading Support
In the year 2019 a share of 30.7%
of users is 25-34 years old.
39. TARGET SECTORS
Users by gender
in percent
Reading Support
In the year 2019 a share of 52.5%
of users is male.
40. TARGET SECTORS
Users by income
in percent
Reading Support
In the year 2019 a share of 40.5%
of users is in the low income group.
41. HOW & WHERE TO SELL?
Sales Channels
in percent
Reading Support
In the Food & Beverages segment,
0.9% of total market revenue will
be generated through online sales
by 2023.
42. 11.11. 2018: Alibaba netted sales worth US$
30 billion (RM124 billion) on its
platforms on Singles’ Day
11.11.2019: Singles’ Day shopping blitz
hit 158.31 billion yuan (RM93.68 billion)
in its first nine hours, up 25% from
126.72 billion yuan
Lazada Breaks 11.11 Sales Record
Again; Sells More Than One Million
Item In First Hour Alone
Hong Kong was the biggest spender in
the first hour while Malaysia was
seventh
43. WHY FOOD BUSINESS?
• Food Product Ideas Start in Your Kitchen = Business
• Human Needs Food Everyday = Market
• Start Small, Then Scale Up
44. KURSUS TEKNOLOGI RETORT
SAMZA FOOD TECHNOLOGY CENTRE
RETORT TECHNOLOGY THEORY & PRACTICAL
CHAPTER THREE :
INTRODUCTION
RETORT TECHNOLOGY
45. Food Preservation
• The term food preservation refers to any one of a number of
techniques used to prevent food from spoiling.
• It includes methods such as canning, pickling, drying and freeze-
drying, irradiation, pasteurization, smoking and the addition of
chemical additives.
• Food preservation has become an increasingly import component of
the food industry as fewer people eat foods produced on their own
lands and as consumers expect to be able to purchase and consume
foods that are out of season.
46. RETORT?
CHEMISTRY:
In a chemistry laboratory, a retort is a device used for
distillation or dry distillation of substances. It consists of a
spherical vessel with a long downward-pointing neck.
The liquid to be distilled is placed in the vessel and
heated. The neck acts as a condenser, allowing the vapors
to condense and flow along the neck to a collection vessel
placed underneath.
FOOD INDUSTRY:
In the food industry, pressure cookers are often referred to
as retorts, meaning “canning retorts”, for sterilization under
high temperature (116-130 ͦC)
47. RETORT POUCH?
A retort pouch or retortable pouch is a type of food
packaging made from a laminate or flexible plastic
and metal foils. It allows the sterile packaging of a
wide variety of food and drink handled by aseptic
processing and is used as an alternative to
traditional industrial canning methods.
RETORT CANNING?
Canning is the method of food preservation where food is treated
by the application of heat alone, or in combination with pH and
water activity and stored in hermetically sealed (airtight)
containers.
Low-acid foods, such as meats, vegetables, dairy products,
poultry and seafood are heated to 116 ͦ-129 ͦc.
Acidic foods, such as fruits, tomatoes, jams, jellies, pickles and
other preserves are heated to about 100 ͦc.
RETORT PROCESS
48. Timeline of canning history
1795 Napoleon Bonaparte (French government) offered award (12000 Francs) for a new method of
preserving food.
1810 Nicolas Appert (France), Father of Canning, devised an idea of packing food into special
“bottles”, like wine and thus won the French award and prize money.
1812 Robert Ayars (England) opens the first American cannery in New York, using improved tin-
plated, wrought-iron, cans for preserving oysters, meats, fruits and vegetables.
1813 Bryan Donkin and John Hall opened the first commercial canning factory in England.
1860 Louls Pasteur discovers microorganisms and their role in food spoilage.
1866 E.M Lang (Maine) is granted a patent for sealing tin cans by casting or dropping bar solder in
measured drops on can ends.
1898 George W. Cobb preserving company perfected the sanitary can.
1899 Campbell produced first canned condensed soups.
1901 Norton Brothers merges with 60 other firms to form the American Can Company (123 factories)
1910 The basic biological and toxicological properties of Clostridium botulinum discovered.
1920 Charles Olin Ball (1893-1970) developed thermal death time studies which became the
standard for the United States Food and Drug Administration for calculating thermal processes
in canning.
1935 Introduction of the beer can. The first beer can was “Krueger Cream Ale” – sold by the Kruger
Brewing Company of Richmond, Virginia. Felifoel breweries in Wales introduce canned beer
into the UK using cone shaped topped steel cans.
1978: The retort pouch was invented by the United States Army Natick R&D Command,
Reynolds Metals Company and Continental Flexible Packaging, who jointly received the
Food Technology Industrial Achievement Award for its invention
1993 FDA publishes its first comprehensive Food Code
CANNING TECHNOLOGY
DEVELOPMENT
RETORT POUCH TECHNOLOGY
DEVELOPMENT
51. Vertical Still Retort
• Batch-type
• Non-agitating
• No overpressure
• Basket used to hold product
• Limited efficiency
• Best suited for small batches
• Used for processing metal cans
• Suitable for multiple package sizes
• Manual operation for loading and unloading
52. Malo Cooker/Retort
• Batch operation
• No overpressure
• Craterless system
• Designed for processing metal cans
• Often configured to fit existing facilities
• Loaded via conveyor
• Cans are discharged into canal system for cooling
• Efficient system
• Single operator can manage multiple retorts
53. Full Water Immersion Retort
• Batch Operation
• Still or agitating
• Overpressure
• First used for glass jars
• Now used for a variety of package
formats
• Water is heated in a vessel above the
cook chamber to 133 ͦC
• Super-heated water is used to immerse
packages
• A circulation pump is used to ensure
proper heat distribution
54. Water Spray Retort
• Batch Operation
• Still or agitating
• Overpressure
• Uses pump to force super
heated water (>121 ͦC)
• Nozzles provide very uniform
heating pattern
• Improved process control
• Optimal for pouch processing
55. Steam/Air Retort
• Sterilization is through introduction of
steam and compressed air.
• A fan circulates the steam to provide
uniform heating
• Cooling is achieved with recirculated
water cooled by fresh water or via a
Plate Heat Exchanger.
• Suitable for multiple package types
• Process method was invented by
Lagarde
• Fluids consumption reduction compared
to any water-based processes,
• Superior heat homogeneity,
• Process time improved
56. Hydrostatic Cooker
• Continuous cooker – tower > 12 metre
• Best suited for large quantities of containers
• Designed to process metal cans
• Cans enter warm water chamber
• Time and temperature are set based on
sterilization needs
• Cans exit through cold water
• Cans may be rotated to minimize heat damage
57. Rotary Continuous Cooker
• Continuous system
• Used extensively for cans
• Lacks overpressure control
• Cannot be used for pouches
• Set for a specific can size
• Cans are rotated as they cycle through
process
• Targeted for high volume applications
58.
59. Shaka Retort
• Batch Operation
• Agitating
• Overpressure control
• Best suites for cans, plastic bottles or
thermoformed trays
• Packages must be secured in special racks
• Product is shaken vigorously
• Small batch sets
• Significantly reduced cycle time
• Reduced energy consumption
60. Microwave Retort
• Known as MATS (Microwave Assisted
Thermal Sterilization)
• Batch Operation
• Product of partnership between
industry and academia
• Significant quality improvement for
hard to process products
• Requires metal-free packaging materials
• Thermoformed trays and pouches
• Well suited for thick, difficult to process
products
62. PASTEURIZATION, HTST, STERILIZATON/RETORT
Pasteurization
Pasteurization is a process for preservation of liquid food. It was originally applied to combat the souring
of young local wines. Today, the process is mainly applied to dairy products. In this method, milk is
heated at about 70 ͦC (158 ͦF) for 15-30 seconds to kill the bacteria present in it and cooling it quickly to
10 ͦC (50 ͦF) to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles
or pouches in cold places.
High-temperature short-time” (HTST)
Flash pasteurization of milk, 71.7 ͦC (161 ͦF) for 15 seconds in order to kill Coxiella burnetii (the most
heat-resistant pathogenic germ found in raw milk), was introduced in 1933, and results in 5-log reduction
(99.999%) or greater reduction in harmful bacteria
Sterilization (moist heat)
A more commonly used method when extended heat is not a concern is to use an autoclave or pressure
cooker. When sterilizing in the way, samples are placed into a steam chamber on a shelf or raised floor,
and the chamber is closed and heated so that steam forces air out of the vents or exhausts. Pressure is
then applied so that the interior temperature reaches 121 ͦC (250 ͦF), and this temperature is maintained
for between 15 and 30 minutes. This elevated temperature and pressure is sufficient to sterilize samples
of any commonly encountered microbes or spores.
76. EXAMPLE 0F PACKAGING INNOVATION
• In the future, cooking eggs will be as easy as pulling the package. “Gogol Mogol” is an ambitious project
from KIAN, we know that boil eggs can be very time consuming, so how bout a new way of cooking, storing
and of course, packing eggs?
• The package design enables store owners to sold these eggs by arranging them in vertical position and also
these eggs won’t accupy much space in your bag. Each individual package for an egg is made from recycled
cardboard with several layers. Under the first cardboard layer is the second – catalyst. Then there is a
membrane, separating catalyst from some smart material (smart material is the third layer). When you are
pilling out membrance (by stretching a tag), chemical reaction between a catalyst and a smart material
begins, and the egg begins to heat up. So in a few minutes, when you open the cover of the egg package,
you have a boiled egg – easy breakfast with Gogol Mogol.
77. FOOD
FUNCTIONS OF PACKAGING
FOOD SPOILAGE
PROTECTION
CONVENIENCE CONTAINMENT
COMMUNICATION
MACHINE ABILITY
LIGHT
TEMPERATURE
BIOLOGICAL
HUMIDITY
PHYSICAL
PACKAGING CARBOHYDRATE
FLAVOUR
PROTEIN
COLOUR
VITAMIN
FAT
78. FUNCTIONS OF PACKAGING
i. Containment : depends on the product’s physical form and nature. For example, a
hygroscopic free-flowing powder or a viscous and acidic tomato concentrate
ii. Protection : prevention of mechanical damage due to the hazards of distribution
iii. Preservation : prevention or inhibition of chemical changes, biochemical changes
and microbiological spoilage.
iv. Information about the product : legal requirement, product ingredients, use etc.
v. Convenience : for the pack handlers and user(s) throughout the packaging chain
79. FUNCTIONS OF PACKAGING
vi. Presentation : material type, shape, size, colour, merchandising display units etc.
vii. Economy : for example, efficiency in distribution, production and storage
viii. Environtmental responsibility : in manufacture, use, reuse, or recycling and final
disposal
ix. Brand communication : e.g. pack persona by the use of typography, symbols,
illustrations, advertising and colour , therby creating visual impact.
x. Promotion (Selling) : free extra product, new product, money off etc.
88. FOOD COMPOSITION
• Food contains chemical molecules
• Chemical composition may be determined in a laboratory
• Tables of food composition available
• USDA National Nutrient Database
• http:/www.ars.usda.gov/main/site main.htm?modecode=12354500
89. FOOD COMPOSITION
• Chemical substances found in the largest
amounts in food :
• Water
• Found inside cells in plants and
animals
• Carbohydrates
• Fats
• Protein
90. WATER
• All foods contain at least some water
• Free water
• Held inside cells
• Maintains properties of free water
• May be removed by pressure
• Bound water
• Is part of molecules structure
• Reduced mobility
• Does not retain properties of free water
94. QUALITY FOR RETORT POUCH
• Low gas permeability (oxygen)
• Low moisture permeability
• Low hydrophilic properties
• Heat sealable and sterilisable
• Constructed of appropriate material
• Resistant to penetration by fats, oils, and other food components
• Physical strength to resist physical abuse during processing
• Absence of solvent residues.
• Bonding material for the laminates must not migrate into the foods.
95. TYPES OF DAMAGES FOR
RETORT PACKAGING
Discussion based on sample of damaged pouch
106. HORIZONTAL FORM FILL SEAL MACHINE HFFS MACHINE
1) Film drawn from real, formed into horizontal tube around product with continuous
longitudinal seal underneath formed by heater blocks and crimping rollers. 2) rotary
heaters make the crimped and end seals and a cut-off produces individual packs.
107. Gas Flushing. Purging the air from the package is accompanied by
continuous gas flushing. The packaging machine provides a film
tube (1). Gas is injected into this tube through an injection pipe (2)
which extends to a point just before the sealing jaw (3).
108. HORIZONTAL FORM FILL SEAL MACHINE (hffs) - MAP
• These so-called flow-pack machines (see diagram above) are capable of making flexible pillow-pack pouches from only
one real of film. Horizontal form fill-seal machins can also overwrap a pre-filled tray of product. The air from the
package is removed by a pulse of gas or continuous gas flushing, but gas mixtures containing levels of 0₂ > 21% cannot
be used due to the use of hot sealing jaws at the end of the machine. For certain very porous products (e.g. some
bakery goods), gas flushing is not capable of reducing the residual O₂ within the package to low levels. In some cases, a
gas injection station can be fitted to the machine in feed so that the product itself is purged with gas immediately prior
to packaging.
110. THERMOFORM FILL SEAL MACHINE (TFFS) - MAP
Packaging material for the base web (thermoformable film) is unwound from the
reel. It is heated in the forming die and formed into pockets/trays. The formed
pockets are loaded manually or automatically. The top web of packaging material (lid
film) covers the filled pockets/trays. The air is evacuated from the sea;ling die and
protective gas is added. Then the pack is sealed by the application of heat and
pressure. The web of packs is cut across the machine direction initially. Production of
the individual pack has been completed after the longitudinal cutting operation.
113. VACUUM CHAMBERS
• These machines use preformed bags and untilise the compensated vacuum technique to replace air.
Preformed high-barrier bags are manually placed within the chamber before evacuation, back-flushing
with the desired gas mixture, and heat sealing. These machines can be used for small scale production of
vacuum or gas flushed catering packs.
• The product to be packaged is put into a film pouch and placed in the vacuum chamber. When the lid has
been closed,the programmed level of vacuum is produced in both the vacuum chamber and the pouch.
The pouch is then either sealed in a vacuum (vacuum package) or the chamber (and thus the pouch as
well) is filled with a Freshline® MAP gas before the sealing operation (modified atmosphere package)
123. Figure 1. Main systems utilized for obtaining
vacuum packages.
a) Nozzle system. Air is extracted from the
package (a bag or a pouch) through a
nozzle, and then the package is closed.
This is the simplest way of extracting the
air, but it does not allow high levels of
vacuum in the packages.
b) Most common system utilized for
evacuating bags, pouches, and
thermoformed packages.
c) Divided vacuum chamber. This allows a
better evacuation of the package
headspace by using two separate
chambers where a vacuum is applied
sequentially.
Reproduced from Chilled Storage: Packaging
Under Vacuum, Encyclopaedia of Food
Science, Food Technology and Nutrition,
Macrae R, Robinson RK and Sadler MJ (eds),
1993, Academic Press.
124. RTE CASES
1) Ready to Eat Meat Products
a) High heat processed uncured and cured meat products
(heat treatment to make them commercially sterile)
b) Low heat processed uncured and cured meat products
c) Sources of microorganisms :
i) Raw meat
ii) Spices and other ingredients
iii) Natural casings
125. Why Vacuum Packaging
The presence of oxygen is one of the major factors of spoilage of foods
and causes:
• oxidation reactions, damaging vitamins, fatty substances, pigments,
flavoring substances that are often catalyzed by enzymes;
• Growth and activity of aerobic microorganisms (aerobic bacteria,
yeasts, molds).
126. Table 1: Typical Shelf Lives of Vacuum Packaged Products
Item Normal
Refrigerated
Life
Estimated Refrigerated Life
(Vacuum Packaging)
Fresh Beef and Veal 1-2 Weeks 6 Weeks
Smoked Fish 1-2 Weeks 6-12 Weeks
Fresh Fish 1-2 Days 1 Week
Fresh Produce 2-4 Days 1-2 Weeks
Fresh Poultry 1-2 Days 1 Week
Smoked Meats 2-4 Weeks 6-12 Weeks
Pizza 1-2 Days 1 Week
Cheese 1-1 ½ Weeks 6-12 Weeks
Sliced Deli Meats 1-2 Days 6-12 Weeks
127. Package Configurations Used for Vacuum Packaging
of Chilled Foods
• Shrink bags such as Cryovac,
• Pouches
• Thermoformed packages
• And skin packages such as Darfresh
128. Pouches
• Premade pouches are
commonly utilized for
vacuum packaging of
industrial units of fresh
red meat such as whole
primal cuts, processed
meat (ham, bacon,
salami, bologna) and
cheese.
Inovpack Vacuum Pouches
129. Thermoformed Package
• Utilized for packaging
many kinds of perishable
products, both consumer
and industrial units,
including whole ham and
fresh meat primal cuts,
with the exception of the
biggest units of cheese
and processed meat.
Inovpack’s Thermoform Film
130. KURSUS TEKNOLOGI RETORT
SAMZA FOOD TECHNOLOGY CENTRE
RETORT TECHNOLOGY THEORY & PRACTICAL
CHAPTER SIX :
RETORT & MICROBIAL DESTRUCTION
134. Sterilization: D-Value & Z-Value
D-Value
• D-value refers to decimal reduction
time (D) and is the time required at
a given condition (e.g temperature)
to kill 90% (or 1 log) of the exposed
microorganisms.
• Thus after a colony is reduced by 1
D, only 10% of the original
organisms remain
• D-value gives the time needed at a
certain temperature to kill 90% of
the organisms
Z-Value
• The z-value is a measure of the change
of the D-value with varying
temperature
• Z-value is the number of degrees the
temperature has to be increased to
achieve a tenfold (i.e.1
log10) reduction in the D-value.
• Range is 10-15 ͦC
• Z-value relates the resistance of an
organism to differing temperatures
135.
136. • “F0” is defined as the number of
equivalent minutes of steam
sterilization at temperature 121.1 ͦC
(250 ͦF) delivered to a container or
unit of product calculated using a z-
value of 10 ͦC. The term F-value or
“F 𝑇𝑟𝑒𝑓/𝑧” is defined as the
equivalent number of minutes to a
certain reference temperature
(T𝑟𝑒𝑓) for a certain control
microorganism with an established
Z-value.
137.
138. Formulas Related to Autoclave Validation
Fo = D121 (logNo – log N)
Where No = Initial spore population (B. stearothermophilus) N = Spore population after sterilization cycle.
For example, if D121 = 1.5 min, No=106
, N=1 (for SAL of 10−6
)
Fo = 1.5 (log106 – log 1) = 9 min
So to achieve 6 log reduction (6 D) 9 minute sterilization cycle will have to be run.
Fo= ∆𝑡 σ 10 (T-121)/z
Where ∆𝑡 = Time interval between two following temperature measurements (1 minutes), T = Observed Temperature at
that particular time z = Z-value
Sterilization Mode Examples of
Typical D-value
(minutes)
Minimum D-Values for selecting a
suitable biological indicator
(minutes)
Minimum Survival
Time (minutes)
Kill Time
(minutes)
Moist Heat 121 ͦ 1.9 Min 1.5
Max 3.0
Min 4.5
Max 14.0
Min 13.5
Max 32.0
Characteristics of Biological Indicator (IP 2007)
142. Microbial Growth and Food Spoilage
1. Food spoilage
- result from growth of microbes in food
2. alters food visibly and in other ways, rendering it unsuitable
for consumption
- involves predictable succession of microbes
-different foods undergo different types of spoilage
processes
- toxins are sometimes produced
3. algal toxins may contaminate shellfish and finfish
143. Foods that are pouched & canned
Low acid foods : Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8.
This large group is commonly referred to as the low acid group.
Acid foods : With pH values between 4.5 and 3.7. Fruits such as pear,
oranges, apricots and tomatoes fall in this class.
High acid foods : Such as pickled products and fermented foods. The pH
values range from 3.7 down to 2.3, also Jams and Jellies are in this
classification.
148. GENERAL PATTERNS OF MICROBIAL SPOILAGE
Figure : Specific spoilage organism (SSO) concept. Typical changes in total viable counts (TVCs), specific spoilage organisms
(SS0) and metabolites produced by SSO during storage of fresh seafood.
149. SOME IMPORTANT FOOD SPOILAGE BACTERIA
• Psychrotrophic Bacteria (survive in cold environtment)
• Aerobic : Pseudomonas fluorescens, P.fragi, other Pseudomonas species, Acinobacter,
Moraxella, and Flavobacterium. (some molds and yeast)
• Facultative anaerobic : L. viidescens, L. sake, L. curvatus, Leuconostoc mesenteroides
etc.
• Thermoduric pyschrotrops (survive in high temperature, e.g. pasteurization temperature)
• Facultative anaerobs : spores of Bacillus coagulans and Bacillus megaterium, some
strains of L. viridescens.
• Anerobes : spores of Clostridium laramine, Clo. Estertheticum, Clo. Algidicarnis, Clo.
Putrefaciens, and unidentified Clostradium spp.
• When a food is temperature abused above 5C, some true mesophiles (growth
temperature range 15-45C, optimum 25-40C) can also grow.
• However, at 10-15C storage temperature psychrotophs will generally grow much faster
than these mesophiles.
150. SOME IMPORTANT FOOD SPOILAGE BACTERIA
1) Themophilic Bacteria
• The bacteria in this group grow between 40-90C, with optimum
growth at 55-65C
• Spores of some thermophilic Bacillus and Clostridium spp. Can be
present in these hat-treated foods, which at warm temperatures
germinate and multiply to cause spoilage.
• Some thermoduric vegetative bacteria surviving low heat
processing (such as pasteurization) or thermophiles getting in food
as post-heat contaminatation can also multiply in this warm foods,
especially if the temperatures is close to 50C.
151. SOME IMPORTANT FOOD SPOILAGE BACTERIA
2) Aciduric Bacteria
a) Bacteria capable of growing relatively rapidly in food at pH 4.6 or
below are generally regarded as aciduric (or acidophilic)
b) Spoilage of acidic food products :
• Fruit juices, pickles, salsa, salad dressings, mayonnaise, and
fermented sausages.
• Heterofermentative LAB and homofermentative LAB have been
associated with such spoilage
• Yeast and molds are aciduric and thus are associated with
spoilage of such foods
152.
153. SIGNIFIANCE OF MICROBIAL NUMBERS
• The spoilage detection level can range from 10⁶ - 10⁸ cells/g, mL
or square centimeter
• Spoilage associated with H₂S, some amines and H₂O₂ formation
can be detected at a lower microbial load, while formation of
lactic acid may be detected at a higher microbial load.
154. SIGNIFIANCE OF PREDOMINANT MICROORGANISMS
• The microbial profile of a food is quite different from that of a pure
culture growing in a laboratory medium.
• An unspoiled, nonsterile food generally contains many types of
microorganisms consisting of bacteria, yeast, and molds (also viruses)
from different genera and may be more than one species from the same
genus
• When the same food is spoiled, it is found to contain predominantly one
or two types and they may not even be present initially in the highest
numbers in the unspoiled product.
155. FACTORS AFFECTING GROWTH OF MICROBES
• Intrinsic
✓ Nutrients
✓ Aw
✓ Redox potential
✓ Inhibitors
• Extrinsic
✓ Temperature
✓ Humidity
✓ Atmosphere
• Implicit
✓ Interaction of microorganisms
FOOD SPOILAGE
156.
157. FOOD TYPES
• Intrinsic factors that can cause food spoilage :
• Aw & pH : food with a lower Aw (0.90) or a lower pH (5.3) is less
susceptible to bacterial spoilage than one with Aw + 0.98 or pH =
6.4. Yeast and molds will probably grow equally well under both
conditions.
• O-R potential, nutrient content, antimicrobial substances,
protective structures
• Extrinsic factors : storage conditions
158. MICROBIAL SPOILAGE – How Does it Manifest (shows) Itself ?
➢Visible growth
➢Gas production
➢Slime
➢Enzymes
➢Off-flavours
160. FOOD TYPES OF SPOILAGE SPOILAGE MICROORGANISMS
DAIRY
Bitterness Pseudomonas spp
Souring Lactobacillus thermophilus
Sweet curdling Bacillus cereus
Green discoloration Penicillium
Green to black discoloration Cladosporium
Black discoloration Candida
Sliminess (high pH) Pseudomonas spp
“Gassy” cheese Coliforms, LAB, Clostridia
FISH Discoloration Pseudomonas
Purefaction Chromobacterium, Halobacterium,
Micrococcus
EGGS
Green rot Pseudomonas
Black rot Coliforms
Fungal rot Proteus, Penicillium, Mucor
Colorless rot Pseudomonas, Alcaligenes,
Chromobacterium
161. FOOD TYPES OF SPOILAGE SPOILAGE MICROORGANISMS
FRESH FRUITS AND
VEGETABLES
Bacterial soft rot Erwinia carotovera, Pseudomomonas spp
Gray mould rot Botryitis cinerea
Rhizopus soft rot Rhizopus nigrican
Blue mould rot Penicillium italicum
Black mould rot Aspergillus niger; Alternaria
Sliminess and Souring Saprophytic bacteria
CANNED FOOD
Flat Sour Bacillus coagulans, B. sterothermophilus
Thermophilic acid Clostridium thermosacchrolyticum
Sulphide stinker Clostridium nigrificans
Butyric acid fermentation C. Butyricum
Softening of fruits Byssochlamys fulva
Sliminess Yeast and molds
162.
163. CHEMICAL CHANGES CAUSED BY MICROORGANISMS
• Degradation of carbohydrates
• Degradation of N-compounds
• Degradation of Lipids
• Pectin hydrolysis
Triglyceride
H₂O
lipase
Diglyceride
H₂O
lipase
Monoglyceride
164.
165.
166.
167.
168.
169. 1. Spoilage in rady to eat meat products :
a) Slimy spoilage
• Occurs on the outside of casing
• Yeast, LAB, B.thermosphacta
b) Souring
• Occurs underneath the casing
c) Greening
• Due to H₂O₂ production (Lactobacillus)
• Due to H₂S production
• Reacts with myoglobin to form sulphmyoglobin
• Pseudomonas mephitica
174. FUNDAMENTALS OF MICROBIAL CONTROL
Concepts
• Death of microbe = Loss of Ability to
reproduce.
• Microorganism die at constant rate over a
period of time
• Exponential death it take same time to kill
last 9 cells as that for killing initial 900K cell.
175. BINARY FISSION
HOW ORGANISMS DIVIDE
Logarithmic Growth (Geometrical Progression)
If 1 cycle 20 minutes 1x 218
= 1x262.144 m/o in 6 hour from 1 microorganism
18 times
division in 6
hour
176.
177.
178. DETECTION OF BACTERIA
Colony of (bacteria) :
Acluster of cells (or clones) which
arise from a single bacterium by
asexual reproduction
When a sample is plated,
each colony that grows
represents a single cell (or
spore) in the original
sample
Colony count multiplied by
the dilution factor
181. STERILIZATION PROCESS SPECIES D-VALUE
Autoclave at 121C
Dry heat at 160C
Ethylene oxide at 600 mg/lit
(Temperature – 54C, 60% - relative
humidity)
Ionizing radiation
Membrane filter (0.45 µm pore size)
Membrane filter (0.22 µm pore size)
Bacillus stearothermophilus
Clostridium sporogenes
Bacillus subtilis var. niger
Bacillus subtilis var. niger
Bacillus pumilus
Serratia marcescens
Pseudomonas diminuta
1.5 min
0.8 min
5 – 10 min
2.5 min
3 kGy (0.3 M rad)
-
-
BIOLOGICAL INDICATORS
By – products of microorganism digestion are hydrogen, methane, and
carbon dioxide gases.
182. KURSUS TEKNOLOGI RETORT
SAMZA FOOD TECHNOLOGY CENTRE
CHAPTER NINE :
REGULATION AND LABELLING ACCORDING TO
MALAYSIAN FOOD ACT AND INTERNATIONAL
STANDARDS
184. LEARNING OUTCOMES
• Discuss food labelling and the law
• Illustrate the food labelling based on Malaysian
Food Act.
• Explain the halal logo labelling requirements in
the food package
185. Labelling according to Malaysian Food act and
International Standards
▪ Product names
▪ Nutritional labelling
▪ Address of manufacturer, expired date,
quantity etc.
▪ Halal Marking
CHAPTER OUTLINES
186. WHAT IS FOOD LABEL?
• The internationally accepted definition of a food label is any
tag, brand, mark, pictorial or other description matter,
written, printed, stenciled, marked, embossed or impressed
on, or attached to, a container of food.
• Food labelling includes any written, printed or graphic
matter that is present on the label, accompanies the food,
or is displayed near the food, including that for the purpose
of promoting its sale or disposal.
187. A label serves three primary functions.
1. It provides basic product information (including common name, list of
ingredients, net quantity, durable life date, grade/quality, country of origin
and name and address of manufacturer, dealer or importer).
2. It provides health, safety and nutrition information. This includes
instructions for safe storage and handling, nutrition information such as
the quantity of fats, proteins, carbohydrates, vitamins and minerals present
per serving of stated size of the food (in the Nutrition Facts table), and
specific information on products for special dietary use.
3. It acts as a vehicle for food marketing, promotion and advertising (via
label vignettes, promotional information and label claims such as “low
fat”, “cholesterol-free”, high source of fibre”, “product of Australia”,
“natural”, “organic”, “no preservatives added” , and so on).
189. WE NEED TO KNOW
All regions where the
product will eventually
be sold, and through what
distribution channels
How the label will be
applied
What labelling material is
suitable for the product
environment (i.e freezer
proof, shipping proof,
smudge proof, etc.)
What the labelling and
packaging budget is per
unit and
Colours and promotional
appeals of the label and
packaging suitable for the
audience (input from the
designer is appropriate
here)
Information customers
would find helpful
Regulatory requirements
for the product.
191. GENERAL REQUIREMENTS Of
food LABELLING
PART ⅠⅤ
LABELLING
Regulation 9. General requirements for labelling of food.
Regulation 10. Language to be used.
Regulation 11. Particulars in labelling.
Regulation 12. Form and manner of labelling.
Regulation 13. Size and colour of letters.
Regulation 14. Date marking.
Regulation 15. Statement of strength of ingredient.
Regulation 16. Packing on retail premises.
Regulation 17. Exemption from regulations 11,14, 16 and 18B.
Regulation 18. Matter forbidden on my label.
Regulation 18A. Claims on the label.
Regulation 18B. Nutrition labelling.
Regulation 18C. Nutrient content claim.
Regulation 18D. Nutrient comparative claims.
Regulation 18E. Nutrient function claim.
PART ⅠⅠⅠ
PROCEDURE FOR TAKING SAMPLE
Regulation 4. Procedure on taking samples for physical and chemical analysis.
Regulation 5. Procedure on taking samples for microbiological analysis.
Regulation 6. Label for food sample.
Regulation 7. Request for analysis of food sample and certificate of analyst.
Regulation 8. Sample of food.
PART Ⅴ
FOOD ADDITIVE AND ADDED NUTRIENT
Regulation 19. Food additive.
Regulation 20. Preservative.
Regulation 20A. Antimicrobial Agent.
Regulation 21. Colouring substance.
Regulation 22. Flavouring substance.
Regulation 23. Flavour enhancer.
192. The name of the
food
Net quantity a list of
ingredients
Name and Address
of manufacturer.
Durable Life
Additional Labeling
information
General Food Labelling
and the Law
193. 1. The name of the
food
- The name under
which the product is
sold.
2. Net quantity
- The net quantity of
prepackage
foodstuffs in metric
units (liter, centiliter,
milliliter) for liquids
and (kilogram, gram)
for non-liquids.
3. A list of
ingredients
- The list of
ingredients including
all the ingredients in
descending order of
weight as recorded
at the time of their
use in the
manufacture of the
foodstuff, preceded
by a suitable
heading which
includes the word
“ingredients”.
4. Name and
Address
- The name or
business name and
address of the
manufacturer,
packer or seller.
- Particulars of the
place of origin or
provenance in the
cases where failure
to give such
particulars might
mislead the
consumer as to the
true origin or
provenance of the
foodstuff.
5. Durable Life
- The date of
minimum durability
consisting of day,
month and year in
that order and
preceded by the
words “best before”
or “best before end”
or the “use by” date
for highly perishable
goods.
- Any Special storage
conditions or
conditions of use.
6. Additional
Labeling information
- Any special claims
- Instructions of use
when it would be
impossible to make
appropriate use of
the foodstuff in the
absence of such
instructions
- Eg : Cooking or
preparation
instructions
Labelling & the Law
194. CONTOH
LABEL MAKANAN NUTRITION CLAIM
NUTRITION INFO
FOOD ADDITIF STATEMENT
WEIGHT/VOLUME/QUANTITY
DATE
PRODUCTS NAME
INGREDIENTS LIST
STORAGE INSTRUCTION
MANUFACTURING ADDRESS
196. All labelling and methods used must:
Be easy to understand;
Be marked in such a way as to be easily
Visible, clearly legible and indelible;
Protect public health;
Prevent fraud in trade;
Protect industrial and commercial property rights;
Appear in a language easily understood by the consumer
197. Language use for labelling:
• Labeling should be drafted in our at least translated into, the
official language(s) of the country of marketing, permitting the use
of foreign terms and expressions on the condition that this does
not impair the consumer’s understanding.
(Malaysian Food Act – Regulation 10)
198. THE NAME OF THE PRODUCT (GENERIC NAME)
1. Foodstuffs must be labeled with their generic name.
2. No trademark, brand name of fancy name may be substituted
for the name but rather may be used in addition.
3. The name under which the product is sold shall include or be
accompanied by particulars as to the physical condition of the
foodstuff or the specific treatment to which it has undergone
(powdered, freeze-dried, deep-frozen, concentrated, smoked)
where omission of such may confuse the purchaser.
199. USE GENETIC NAME (COMMON NAME)
ABC
Jus Malus
Domestica
CONFUSING??
202. LIST OF INGREDIENTS
All ingredients should be listed in descending order of weight
preceded by the word “ingredients”.
http://fsq.moh.gov.my/v5/ms/borang-berkaitan-pelabelan-makanan-
khidmat-nasihat-semakan-label/
203. • The type and content should be
placed on the label and sorted
according to the weight of the
weight (if it contains more than
one type of potion except water,
additives & nutrient
supplements)
LIST OF INGREDIENTS
I
N
G
R
E
D
I
E
N
T
S
204. EXAMPLE LIST OF INGREDIENTS
Example formulation of the product
Ingredients %
Creamer 43.25
Inulin 6.25
Barley 1.00
Instant coffee powder 12.50
Sugar 37.00
Jumlah 100.00
The arrangement of the ingredients should be:
Ingredients:
Creamer, Sugar, Instant coffee
powder, Inulin and Barley
205. CERI
Ramuan: Gula, Sirap Glukos, Asid Sitrik, Perisa
Semulajadi (Ceri), Pewarna (E129). Mengandung
Perisa dan Pewarna yang Dibenarkan
Berat Bersih: 114g
CHERRY
Ingredients: Sugar, Glucose Syrup, Citric Acid.
Nature Identical Flavour (Cherry). Colour :E129).
Contain Permitted Flavour and Colour.
Net weight: 114g
كرز
:المكونات سكر،شرابجلوكوز،حامضالستريك . نكهة
مطابقةللطبيعة (.)كرز :اللون E129).
تحتويعلىنكهةولونمسموحبهما .
بيراتبرسيه : 114 غ
樱桃
成分：糖，葡萄糖浆，柠檬酸。自然相同味
道（樱桃）。颜色：E129）。
包含允许的风味和颜色。
净重：114g
STRAWBERRY
Ingredients: Sugar, Glucose Syrup, Citric Acid.
Nature Identical Flavour (Strawberry). Colour
:E129).
Contain Permitted Flavour and Colour.
Net weight: 114g
الفراولة
:المكونات سكر،شرابجلوكوز،حامضالستريك . نكهة
مطابقةللطبيعة (.)فراولة :اللون E129).
تحتويعلىنكهةولونمسموحبهما .
الوزنالصافي : 114 جرام
STRAWBERI
Bahan-bahan: Gula, Sirap Glukosa, Asid Sitrik.
Perisa Semulajadi (Strawberi). Warna: E129).
Mengandungi Perisa dan Warna yang
Dibenarkan.
Berat bersih: 114g
草莓
成分：糖，葡萄糖浆，柠檬酸。自然相同的
味道（草莓）。颜色：E129）。
包含允许的风味和颜色。
净重：114g
206. FOOD ADDITIVE
• Is a safer food supplemented with deliberately in small quantities
(except vitamins & minerals)
• Aiming to improved the food properties
- Extending the shelf life of food
- Improve organoleptic quality (odor, taste & color)
- Improve food consistency
- Adding food tastes
- Option to users
208. • Food containing additives should put the word “contains”…,
• … as an allowed food conditioner
• … permissible flavours”
• Other types of additives, the words “ contain (the appropriate
types of additives) are permitted” should be labelled on food
packages
FOOD ADDITIVE
214. Manufacturer Information
Example of imported products:
Dikilangkan oleh:
XYZ International
100 Mahunga Drive, Mangere Bridge 1
Auckland 2021, New Zealand
Diimport oleh:
XYZ Sdn.Bhd.
Lot 16, Jalan 19/11
46300 Petaling Jaya, Selangor
Product of New Zealand
1
2
3
215. MANUFACTURER
INFORMATION
Example Local Products:
Dikilangan oleh:
ABC Sdn. Bhd.
No.18, Jalan Puteri 5/3
Bandar Puteri, 47100 Puchong
Selangor
Other proposed statements are:
• Ownership Rights
• Manufacturing Agent
• Packaging Agent
• Made by
• Packed by
Pernyataan lain yang dicadangkan oleh:
• Empunya Hak untuk Menghalang
• Agen Pengilang
• Agen Pembungkus
• Dibuat Oleh
• Dibungkus Oleh
216. DATE MARKETING
• Must be written with BLOCK LETTERS, thick and size not less than 6
points according to the specified format
TARIKH LUPUT
TH AKHIR
BAIK
SEBELUM
BAIK SBL
MAKAN
SEBELUM
MAKAN SBL
GUNA
SEBELUM
GUNA SBL
217. Types of food that require data tagging,
• Canned Food for babies and infants
• Cereal-based foods for infants and children
• Chocolate, white chocolate and milk chocolate
• Coconut cream, coconut milk, coconut paste, coconut cream powder,
grated coconut
• Fats and edible oils apart from margarine in airtight containers
• Food additives that have a period of use less than 18 months
• Baby formula food
• Liquid eggs, liquid yolk, dry eggs, dry egg yolk and dry egg white
• Low energy food for any food that requires a date tagging
DATE MARKETING
218. IS FOOD LABELING BENEFITED TO THE FOOD
INDUSTRY?
• Nutrition labels allow food manufacturers and retailers to prioritize
nutrient content in each product manufactured to consumers.
• This will encourage food producers to be more attentive to the
importance of producing nutritious foods.
219. EXAMPLE OF CATEGORY OF PRODUCTS
WHICH NEED FOOD LABELING
• Processed cereal food
• Different types of bread
• Various types of milk and milk powder,
including sweetened condensed milk,
evaporated milk and cultured milk
• Canned meat
• Canned fish
• Canned vegetables
• Canned fruits and various types of fruit
juices
• Salad dressing and mayonnaise
• Various soft drinks including botanical
beverages, soy milk and soybeans
220. NUTRIENTS THAT NEED TO be
DISPLAYED ON LABEL
Energy
Protein
Carbohydrate
Fat
4 TYPES NUTRIENT
222. UNDERSTANDING NUTRIENT LABELLING
Information about the value of
energy should be given as kcal
(kilocalories) per 100g or per
100mL of food or each pack of
FOOD
Information about the amount
of protein, carbohydrate and fat
in food should be stated in
every 100g or 100mL each
223. UNDERSTANDING NUTRIENT LABELLING
Product Ready to drink
Rules 349 - 356
• The amount of sugar content
should be stated as follows:
• “Carbohydrate ……..g
Total sugars ……..g”
224. Others nutrient labelling?
Vitamins and minerals may be exhibited on
the label provided:
There is in the diet at least 5% NRV in one serving as
stated on the label
Contained in Nutrient Reference Value (NRV) or written
approval from the Deputy Director – General (Public Health),
Ministry of Health; and
225. NUTRIENT REFERENCE VALUE (NRV)
VITAMIN UNIT VALUE 5% (in 1 serving)
Vit. A μg 800 40
Vit. D μg 5 0.25
Vit. C mg 60 3
Vit. E mg 10 0.5
Thiamin (B) mg 1.4 0.07
226. NUTRIENT REFERENCE VALUE (NRV)
VITAMIN UNIT VALUE 5% (in 1 serving)
Riboflavin (B₂) mg 1.6 0.08
Niacin mg 18 0.9
Vit. B₆ mg 2 0.1
Folic acid μg 200 10
Vit. B₁₂ μg 1 0.05
227. NUTRIENT REFERENCE VALUE (NRV)
VITAMIN UNIT VALUE 5% (in 1 serving)
Calcium mg 800 40
Magnesium mg 300 15
Iron mg 14 0.7
Zinc mg 15 0.75
Iodine μg 150 7.5
229. Fatty acid labelling (Regulation 18b)
Fat….. g
Monounsaturated fatty acid….. g
Polyunsaturated fatty acid….. g
Saturated Fatty acid ….. g
Trans fatty acid ….. g
230. Nutrient Content Claim (Regulation 18C)
Nutritional claim is a declaration made on the label by the
manufacturer / manufacturer / agent and other related,
Nutrient Content Claim
Nutrient comparative Claim
Nutrient Function Claim
Declaration that enriches, strengthens, or other
words of similar meaning
231. DEFINITION NUTRIENT CLAIM
• Defines the level of
nutrients contained in a
food
Nutrient
Content
Claim
• A declaration that
compares the level of
nutrient or energy values
for two or more foods
Nutrient
Comparison
Claim
232. Definition nutrient claim
• Describes the physiological
role of the nutrient in the
growth, development and
normal functions of the body.
Nutrient
function claim
• The amount of minerals,
vitamins or nutrient
supplements not less than the
prescribed minimum level.
Declaration
enriches,
strengthen or
similar words
233. Example of nutrient function claims
Vitamin C increases the
absorption of iron from
non-meat sources
Vitamin C helps the
absorption of iron from
food
Vitamin D is important
in the absorption and
use of calcium and
phosphorus
Vitamin B12 (Riboflavin)
is required to release
energy from proteins,
fats, and carbohydrates
Vitamin A is important
in eye function
234. Refer to MFA&R (Regulation 27-36A) – page 38 - 42
Package for food
235. Package for food
Regulation 24. Antioxidant.
Regulation 25. Food conditioner.
Regulation 26. Nutrient supplement.
Regulation 26A. Probiotic culture.
PART ⅤⅠ
PACKAGES FOR FOOD
Regulation 27. Use of harmful packages prohibited.
Regulation 27A. Prohibited feeding bottles.
Regulation 28. Safety of packages for food.
Regulation 29. Use of polyvinyl chloride package containing excess vinyl chloride monomer prohibited.
Regulation 30. Food packaged in polyvinyl chloride container shall not contain excess vinyl chloride
monomer.
Regulation 31. Use of packages for non – food product prohibited.
Regulation 32. Recycling of packages prohibited.
Regulation 33. Packages that may be recycled for similar products.
Regulation 33A. Packages of another food that may be recycled for alcoholic beverages, shandy, vegetable
and fruit.
Regulation 34. Presumption as to the use of any packages.
Regulation 35. Use of damaged package prohibited.
Regulation 36. Toys, coins, etc. not to be placed in food.
Regulation 36A. Reduced iron powder.
236. • Regulation 29. Use of polyvinyl chloride package containing excess
vinyl chloride monomer prohibited. –What is the limit?
• Regulation 30. Food packaged in polyvinyl chloride container shall not
contain excess vinyl chloride monomer. – What is the limit?
• Regulation 32. Recycling of packages prohibited. Discuss the packages
that prohibited to be recycled according to Regulation 32 in Malaysian
Food Act 1983.
Questions
237. Be ALERT
1 Buy ready-wrapped food WITH labelled
2 Examine the ingredients contained in the food products
3 Make sure the food is not past the expiry date
4 Carefully read and follow the way of food preparation
5 Understand how to prepare food
6 Check nutrition information on labels
7 Avoid buying damaged packaging (dent, rust or bubble)
241. Halal logo
http://www.gov.my/v4/
JAKIM
Through On line
Category
• House pengeluar/ pengilang produk
(manufacturer/ producer);
- pengedar/ penjual (distributor/ trader);
- Pengeluar sub-kontrak (sub-contract
manufacturer);
- Pembungkusan semula (repacking);
- Premis makanan (food premise); dan
- Rumah sembelih (abattoir/ slaughter house).
242. • The official Halal logo was originally
released from 1994 -1997
• 1997 – BAHEIS upgraded to JAKIM
• The use of such a logo at this time is
mostly false
Variation IN HALAL Logo
243. VARIATION IN HALAL LOGO
• The Halal logo was officially used
from 1997 – 2003
• Issued by the Department of
Islamic Development Malaysia
(JAKIM)
• No Halal Logo at this time
244. VARIATION IN HALAL LOGO
• False Halal logo for
halal certification of
the Selangor Islamic
Religious Council
(MAIS) by an
IRRESPONSIBLE
entrepreneur
245. VARIATION IN HALAL LOGO
• Halal certification not
issued by any Islamic
Religious Department
but made by the
employer
• There is no guarantee
of product compliance
to halal standards
246. VARIATION IN HALAL LOGO
• The new national Halal
logo was introduced from
January 2004 to replace
the old Halal Logo which
is not uniform
• There are 15 halal
certification bodies in
Malaysia (JAIN and
JAKIM)
247. VARIATION IN HALAL LOGO
• Registered national uniform halal
logo
• Introduction Code for halal
certification by state based on
Jab. National Registration
• Johor H – 01
• Kedah H – 02
• Kelantan H – 03
• Melaka H - 04
248. VARIATION IN HALAL LOGO
• N Sembilan H – 05
• Pahang H – 06
• P Pinang H – 07
• Perak H – 08
• Perlis H – 09
• Selangor H – 10
• Terengganu H – 11
• Sabah H – 12
• Sarawak H – 13
• K Lumpur H - 14
249. VARIATION IN HALAL LOGO
New logo
OLD logo
Jabatan Kemajuan Islam Malaysia (JAKIM)
250. • MALAYSIAN STANDARD ON HALAL
FOOD (MS 1500:2004), latest (MS
1500:2009)
• The Malaysian Standard entitled
‘Halal Food: Production, Preparation,
Handling and Storage – General
Guidelines’ (MS 1500:2009) was
developed under the Malaysian
Standard Development System under
the responsibility of Department of
Standards Malaysi (DSM), Ministry of
Science, Technology and Innovation.
251.
252.
253.
254. Example INTERNATIONAL ISLAMIC BODIES
DEALING WITH HALAL
IFANCA Crescent M Halal Certified
Emblem America
The Islamic Food and Nutrition
Council of America (IFANCA) is a
non-profit.
Islamic organization, dedicated to
promote Halal food and the
institution of Halal IFANCA is
headquartered in Chicago, Illinios, in
the USA end maintains office on the
West Coast, USA, Toronto, Canada
and Brussels, Belgium.
https://www.ifanca.org/Pages/index
.aspx
Halal Certified Emblem South Africa
South African National Halal
Authority (SANHA)
https://verify.islamsa.org.za/
Halal Singapore Halal Indonesia
Halal German
https://www.halalcontrol.de/
258. How to ensure halal?
To ensure that the industry has met the halal requirements in producing halal foods,
especially those that would like to put a halal logo in its packaging.
The industry must ask help from a reliance and acceptable halal certifying organisation.
The halal certifying organisation will then audit and certify its products, raw materials,
additives, production facilities, administration and management.
Once industry has got a halal certificate for its products, it can be used as a formal basis
for applying a halal logo.
This certificate can also be used to declare that the products are halal and hence the
products can be imported to Muslim countries or sold to Muslim consumers.
259. Other Notes
• Refer to Food Act and Regulation 1983, 281
• http://www.islam.gov.my/portal/
• MS 1500:2009
