FOOD HANDLERS TRAINING

Walk in - Food Handlers Training at Kompleks Islam, Jabatan Agama Islam Johor, Johor Bahru.

GOVERNMENT TO CONSIDER LOWER FEE FOR FOOD HANDLING COURSE

BERNAMA; Malaysian National News Agency, Nov 29, 2008 from BERNAMA,

The Malaysian National News Agency KUANTAN, Nov 29 (Bernama) -- The Health Ministry will consider reducing the fee for food handling course to ease the burden of food operators and workers involve in the industry, its minister, Datuk Liow Tiong Lai said today.

He said this followed complaints from several associations here which felt that the current fee of RM80 per person was too high and a burden to food operators in having to bear the cost for their workers, most of whom would not stay long at the job.
"The ministry is concern with the problem and I'll instruct the health director to look into ways of reducing the fee," he told reporters after a meeting with members of the Kuantan Petty Traders and Hawkers Association, the Kuantan Chef Association, as well as hotel and restaurant operators here last night.

However, Liow said the government had taken into account the matter by making it compulsory for food handlers to attend the course only once.
On a request from the associations for the ministry to allow employers to conduct their own internal course on food handling for their workers, Liow said it was difficult for the ministry to allow them to do so with many food poisoning cases still occurring in the country.

He said the ministry would also have to study the employers' compliance to the course modules should they be allowed to conduct their own courses.
On another matter, Liow said the ministry would step up enforcement on the smoking ban at five foot ways of shopping complexes.

"The smoking ban along five foot ways only affect those around shopping centres. It does not involve at restaurants and other food premises," he said when asked on the ban which seemed not to be heeded by the public.
Copyright 2008 Bernama

Unit Runding Niaga Ditubuh

Oleh Mahaizura Abd Malik
am@hmetro.com.my
2010/10/01

JOHOR BAHRU: Jabatan Pertanian Negeri (JPN) Johor akan bekerjasama dengan Institut Penyelidikan dan Kemajuan Pertanian Malaysia (Mardi) untuk menubuhkan Unit Perunding Perniagaan bagi menampung masalah khusus berkaitan usahawan asas tani termasuk memberi bimbingan bagi meningkatkan perniagaan golongan itu.
Menerusi unit berkenaan yang akan diselaraskan oleh perunding swasta dilantik dua jabatan itu, ia dijangka dapat membantu usahawan asas tani menjalankan perniagaan mereka mengikut saluran dan prosedur betul.

Pengerusi Jawatankuasa Pertanian dan Industri Asas Tani Johor, Datuk Ab Aziz Kaprawi, berkata kebanyakan usahawan gagal meneruskan perniagaan mereka berikutan kekangan bekalan bahan mentah serta kekurangan modal selain tidak mempunyai kemahiran khusus apabila berdepan sebarang situasi mahupun masalah.

“Dalam satu temubual saya bersama beberapa usahawan, mereka mengatakan tidak tahu bagaimana caranya apabila berdepan dengan situasi genting yang berlaku dalam perniagaan hingga ada yang terpaksa menyerah kalah di separuh jalan.

“Justeru dengan adanya unit ini kelak, saya berharap masalah membabitkan pengembangan perniagaan dapat diselesaikan mengikut saluran yang betul selain membantu meningkatkan cara pengurusan mereka,” katanya selepas merasmikan Bengkel Amalan Pengilangan Baik (GMP) di MPC Wilayah Selatan di sini, baru-baru ini.

Bengkel tiga hari membabitkan 16 pengusaha asas tani dari pelbagai daerah di seluruh Johor itu turut dihadiri Pengarah Pertanian Negeri Johor, Adnan Mat Kasim dan Timbalan Pengarah Pusat Perkhidmatan Teknikal Mardi, Serdang, Selangor, Faridah Mohd Soom.

Menurut Ab Aziz, bengkel berkenaan adalah inisiatif JPN bersama Kerajaan Negeri bagi meningkatkan kemampuan pengusaha asas tani untuk menerokai pasaran antarabangsa disasarkan dengan kebanyakannya di China, Timur Tengah serta Eropah.

“GMP yang dikeluarkan oleh Jabatan Kesihatan Malaysia adalah sijil khas selain keperluan penting dalam perniagaan asas tani yang disyaratkan buat pengusaha berkenaan bagi membolehkan mereka menembusi pasaran antarabangsa.

“Tanpa GMP, produk asas tani mereka tidak mampu diterima pasaran global kerana sijil berkenaan melambangkan jaminan mutu kepada produk yang berkualiti,” katanya.

FOOD HANDLING COURSE - FHR 2009

Course Title: FOOD HANDLING COURSE


Who Should Attend:

A compulsory course for all Food Handlers as stipulated in the Food Hygiene Regulation 2009 issued by the Ministry of Health Malaysia which requires all food handlers to be trained in Food Handling and to be familiar with this Regulations.

This course is also recommended for those indirectly associated with the food industry to create awareness and gain knowledge on basic food hygiene and prevention from food borne hazards.


How You Will Benefit:

Food Handling Course will ensure you

 Become thoroughly aware of basic food hygiene guidelines and causes of food contamination

 Learn how to ensure basic guidelines set under the Food Hygiene Regulations are complied with

 Know the benefits of proper food handling and serving techniques and serving food products that meet basic the standards and prevention from food borne hazards and food poisoning

 Become aware of the consequences of neglecting food hygiene and not complying to the regulations established by the Ministry of Health

 Understand and take proactive action to avoid food borne hazard

 Create a positive attitude towards cleanliness of your place of work, industrial premises, ensuring your staff clearly understand their individual responsibilities and practice basic cleanliness and hygienic at all times


Program Outline:

This program will cover the following topics:

 Food Act 1983
 Food Hygiene Regulation 2009
 Employers and employees responsibilities
 Benefits of practicing cleanliness
 Food Safety & Hygiene
 Food quality and Food contamination
 Agents of contamination; food borne disease
 Food poisoning and how to prevent food poisoning
 Waste Disposal & Pest Control
 Work ethics: cleaning, sanitation, personal and premise hygiene

Course Duration:
3 Hours


Conducted in-house/ Public Program
(covers whole Malaysia)

Work together for high-income country, says King

KUALA LUMPUR: The Yang di-Pertuan Agong Tuanku Mizan Zainal Abidin has called on the people to work together to transform Malaysia into a high-income and developed country.

In calling the introduction of the new economic model as a visionary move, the King said it emphasised on innovation, creativity and high-value creation.

“Our focus will remain on the country’s niche and potential areas as well as those in the high-value chains that are capable of generating greater returns.

“This includes the services sector, especially finance, tourism, education, healthcare and trade.

“At the same time, other sectors such as manufacturing, agriculture and commodity will continue to remain a priority,” he said in his Royal Address at the opening of the first meeting of the third session of the 12th Parliament on Monday.

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Food Hygiene Regulations 2009

Food Poisoning : Are We In The 3rd World Country?

Berita Harian 2010/08/25
KUALA LUMPUR: 13 kes keracunan makanan dilapor sejak Ramadan bermula berpunca daripada makanan yang basi atau rosak.

Ketua Pengarah Kesihatan, Tan Sri Dr Mohd Ismail Merican, berkata antara sumber yang menyebabkan keracunan ialah makanan yang disediakan di dapur sekolah, kolej, Pusat Latihan Khidmat Negara (PLKN) dan pasar Ramadan.
"Satu kes membabitkan makanan yang disediakan di dapur sekolah, tiga kes di kemudahan institusi seperti PLKN dan kolej manakala tujuh kes membabitkan makanan yang dibeli di pasar Ramadan.
"Selebihnya berpunca daripada sumber lain seperti makanan yang dimasak sendiri untuk majlis berbuka puasa," katanya dalam kenyataan di sini, hari ini.
Beliau berkata, antara faktor yang menyebabkan makanan tercemar ialah penyediaan makanan terlalu awal, cara penyimpanan yang tidak sesuai dan tidak dimasak dengan sempurna.

"Pihak kami merasa kecewa dengan sikap pengendali makanan yang masih menghidang atau menjual makanan basi tanpa mengambil kira kesan terhadap kesihatan pelanggan mereka," katanya.

Sehubungan itu, Dr Mohd Ismail menasihatkan pengendali makanan supaya memastikan bahan mentah makanan yang diguna adalah segar dan selamat serta disimpan pada suhu di bawah empat darjah Celcius.

Makanan yang dimasak perlu disimpan pada suhu melebihi 60 darjah Celcius dan dihidang dalam tempoh tidak melebihi empat jam selain disediakan menggunakan peralatan yang bersih, tempat yang bersih dan bekalan air yang selamat, katanya.

Beliau juga meminta orang ramai supaya lebih berhati-hati dan tidak memakan makanan yang telah berubah bau dan rasa serta keadaan fizikal dan sentiasa memilih makanan yang baru dimasak serta premis yang bersih.

"Pengusaha makanan pula perlu memastikan pengendali makanan menjalani latihan pengendali makanan dan mempunyai sijil latihan, memastikan semua pengendali makanan sentiasa dalam keadaan bersih dan sihat serta memastikan makanan yang disediakan sentiasa dipanaskan dan selamat untuk dimakan," katanya. - Bernama