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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Objektif
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Mewujudkan satu jenama yang berkesan dan menyeluruh oleh pihak Kementerian bagi pasaran global dan tempatan.

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Mewujudkan kestabilan dalam setiap situasi dan keadaan ekonomi.

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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