INTRODUCTION
BeSS or “CLEAN, SAFE, AND HEALTHY” is a recognition that will be granted to operators of food premises who meet the four criteria which include their ability to maintain the cleanliness of food premises, to provide healthy food and food that are safe to be consumed as well as to provide food in proper serving sizes according to individual needs. These four criteria are actually branched from two main components specified in the BeSS Recognition Guidelines which are food safety and healthy eating. In addition, BeSS Recognition program is viewed as an enhancement to current monitoring programs that has been implemented by Ministry of Health (MOH).
On the other hand, Food Act 1983 is an Act that has been legislated by parliament to regulate the food safety in Malaysia. Under this Act, food on sale must conform to laws laid down in the Food Act 1983 and Food Regulations 1985 which falls under the jurisdiction of Ministry of Health (MOH). The scopes of the Act are the subject matter must be “food” as defined under Section 2 of Food Act 1983 and it must be in the course of a business by having food businesses and food premises. More crucially perhaps, is the purpose of Food Act 1983 in ensuring that the food sold to the public is safe to be consumed and protects the public against hazards and fraud in the preparation, sale and use of food. Meanwhile, Food Regulations (Amendment) 2009 that consist of 10 components including warranty, labelling, food packaging, procedures of acquiring samples, and miscellaneous etc. is adopted to strengthen the provision of Food Act 1983.
OBJECTIVE
1. To implement the current food safety policy, Food Act 1983 and Food Regulations (Amendment) 2009 to a real life situation.
2. To propagate...
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...d ringgit or to imprisonment for a term not exceeding two years.
Besides, another issues arises was the food stall operator did not store the raw meat separately from ready-to-eat foods. By doing so, bacteria from raw food can contaminate the cooked food, and the bacteria could multiply to dangerous level if the cooked food is not cooked thoroughly again. The cross contamination also occurred when the fish were cut using the same cutting board with produced food. These behaviors have putted consumers at risks and disobey Regulation 37(1)(b) of Food Hygiene Regulations 2009 in which food handler shall not store any food ready for human consumption in any food premises unless the food is adequately protected from other sources of contamination and Regulation 35(1)(g) Food Hygiene Regulations 2009 where a different cutting board should be used for raw and cooked food.
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
Food Safety Modernization Act of 2011was put in place to prevent contamination by one person
Almost every angle of the food industry can be considered dangerous. It is dangerous to make the food, as a meatpacking job is one that is viewed as having abnormally high risks; however when the food is handed over a counter on a tray or prepared in a family of four’s kitchen, it poses a huge risk to humankind. Foodborne illnesses are all too common and almost everybody has the possiblity of contracting a foodborne illness. These are life threatening diseases that need to be monitored and regulated; therefore the enforcement of government regulations in the fast food industry could potentially save many lives that are lost annually due to the numerous factors that need regulation.
The main reason that this law was put into place was because there were no regulations regarding food health and safety. There were also market failures due to the lack of food regulations, because the public could not tell if a certain food product had been altered in any way. Also many food markets completely neglected the environment, due to no set standard for environmental protection.
The Food Quality Protection Act of 1996 amends the Food Drug and Cosmetic Act and
All premises dealing with food registered with the council are inspected on a priority basis according to risk. New premises should register with the council so that an initial visit can be set up and carried out, this will allow them to give advice about complying with the rules set out by the Food Safety Act. All individual working with food and dealing with food should undergo food hygiene training to ensure that they are complying with the Food Safety Act.
To protect public health by clarifying the authority of the Secretary of Agriculture to prescribe performance standards for the reduction of pathogens in meat, meat products, poultry, and poultry products processed by establishments receiving inspection services and to enforce the Hazard Analysis and Critical Control Point (HACCP) System requirements, sanitation requirements, and the performance standards (H.R.3160 - Kevin's Law).
There are so many people that do not know what goes inside some meats. Some meats are infected with E. coli 0157:H7, some are not even cooked all the way and are not sanitary. Meatpacking industries have gotten better at sanitation and quality of their meat because of investigative journalists writing about the meatpacking and the fast food industry. Muckraking still exists as demonstrated by Eric Schlosser's book Fast Food Nation.
With the help of different dietary assessment methods such as food recalls and food record,...
At this point, the FDA (Food and Drug Administration) has started increasing regulations for prepared foods, however, only a few years ago they had some vague laws concerning these foods and companies could get away a lot more than they can now. One of the reasons for this was that the FDA was more concerned about the certain effects store bought food had on people and were less concerned about misleading labels on packaging. However, they seem to have become more aware of the fact that a lot of companies are tricking consumers into believing that their product is the best, and the FDA has started to regulate companies that have misleading advertisements.
The product quality and safety of the fast foods in Asia is a major concern threatening the establishment of more fast foods in this countries. The fast food companies are faced with a challenge in meeting the standards in this foreign countries which reduces their confidence across international borders. The Asian economies such as in China have registered slow growth overtime which have led to stagnant incomes from the people (Frost, 2009). This hinders the customer`s purchase powers which in turn prompts them to fall back to making meals at
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...
Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)
Food is a product that is rich with nutrient and can be contaminated with exposed to major source such as water, air, dust, sewage, insects and rodent (Oi Nee and Norrakiah, 2011). As a food handler they need to handle the changes in preparation techniques and food production because the fact remains whereby food is the source for microorganism which can cause illness (Oi Nee and Norrakiah, 2011).
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.