MINISTRY OF HEALTH OF MALAYSIA

FOOD
HANDLER
TRAINING

FOOD SAFETY AND QUALITY PROGRAMME

MINISTRY OF HEALTH OF MALAYSIA
MINISTRY OF HEALTH OF MALAYSIA

COURSE OBJECTIVES
• To comply with the requirements of the
Food Act 1983 and its regulations
• All food handlers shall undergo food handler
training (FHT) and obtain a Certificate of Food
Handler Training from an institution approved by
the Ministry of Health (MOH)
• To better understand and promote the awareness
of food handlers of clean and safe food handling

• To minimise incidences of food poisoning

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RECOGNITION PROFILE

FOOD HANDLER TRAINERS

TRAINING SCHOOL
(FHTS)

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PRE-COURSE TEST
Tests the level of knowledge of food
handlers before the course

COURSE LEARNING SESSIONS

IMPLEMENTATION Participants must attend the
learning sessions

POST-COURSE TEST
Evaluates the increase in the level of
knowledge of food handlers after the
course

FOOD HANDLER
TRAINING CERTIFICATE
Issued by the food handler training
school (FHTS) and signed by the
trainers who conducted the course

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PRE-TEST 10 MINUTES

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COURSE
CONTENT
A Critical Factors of
Introduction D Food Poisoning

B Food Hygiene E Conclusion

C Food Safety & Quality

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A INTRODUCTION 1. Course requirements

2. Food legislation

3. Definition of premises and food

handlers

4. Supervisor's responsibilities

5. Registration of food premises

6. Causes of Food Poisoning

7. Food Poisoning
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A INTRODUCTION

COURSE REQUIREMENTS

NUMBER OF DURATION FEE TRAINERS FHTS RECOGNITION

PARTICIPANTS Minimum 3 hours RM50 / person Recognized by Ministry of Certificate of Recognition
Maximum of 30 (in person) Health (MOH) from Ministry of Health
/ 20 online / 15 (food
handler training for those
with disabilities)

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A INTRODUCTION FOOD
LEGISLATION
The Food Safety and Quality Programme (FSQP) of the Ministry of
Health of Malaysia, the competent authority for food safety and quality
control in Malaysia
The relevant acts and regulations relating to food safety and quality
include:

1. The Food Act 1983 explains enforcement, fines and offences under
the Act.
2. The Food Regulations 1985 explain food standards, the use of
additives such as colouring, maximum levels of pesticide residue,
and more.
3. The Food Hygiene Regulations 2009 outline the hygiene standards
for food premises.

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A INTRODUCTION
FOOD ACT 1983

Food Regulations Food Hygiene

1985 Regulations 2009

• Prevention and Control of

OTHER FOOD Infectious Diseases Act
LEGISLATION 1988
• By-laws under local
authorities

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A INTRODUCTION
FOOD HYGIENE
REGULATIONS 2009
Any individual involved in food handling for sale, whether as the premises owner or
food handler, is subject to the Food Hygiene Regulations 2009 which contains the
following seven parts:

PART I PART II PART III PART IV

PRELIMINARY REGISTRATION OF CONDUCT AND MAINTENANCE FOOD HANDLER

Regulations 1 and 2 FOOD PREMISES OF FOOD PREMISES Regulations 30 to 38
Regulations 3 to 7 Regulations 8 to 29

PART V PART VI PART VII

SPECIAL REQUIREMENTS IN HANDLING, PREPARING, CARRIAGE OF FOOD MISCELLANEOUS

PACKING, SERVING, STORING AND SELLING SPECIFIC Regulation 56 Regulations 57-60
FOOD
Regulations 39 to 55

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A INTRODUCTION

CATEGORIES OF FOOD PREMISES

• All premises involved in food manufacturing
• All premises involved in catering and large-scale catering
• All premises where food is prepared, processed, stored and
displayed for sale
• All vehicles selling ready-to-eat food

DEFINITION OF FOOD HANDLERS

a) directly involved in food preparation;
b) come into contact with food or food contact surfaces; and
c) handle packaged or unpackaged food, or appliances in any food premises;

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A INTRODUCTION

SUPERVISOR'S
RESPONSIBILITIES
• Regulation 11, Food Hygiene Regulations 2009:

Ensure compliance with Chapters 2 and 3 of Part III, Food Hygiene

Regulations 2009

Ensure all food handlers undergo food handler training and are
vaccinated before starting work, with records kept

Maintain and be ready with all records related to cleaning, packaging,

processing, storage and distribution of food

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A INTRODUCTION
SUPERVISOR'S
RESPONSIBILITIES
Responsible for monitoring and inspecting premises,
including documentation on:

• Selection of suppliers
• Storage
• Cleaning
• Processing
• Display
• Food distribution
• Complaints & product recalls

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A INTRODUCTION REGISTRATION OF FOOD PREMISES

Certification of registered premises Online registration

Website: https://fosim.moh.gov.my

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A INTRODUCTION CAUSES OF FOOD POISONING

Biological Chemical Physical Natural

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A INTRODUCTION

FOOD POISONING
Contaminated food can cause food poisoning

SYMPTOMS IMPLICATIONS

•Nausea a) May be fatal

•Vomiting b) Enforcement & legislation
•Stomachache and c) Impact on reputation and
abdominal cramps business
•Diarrhoea
•Headache
•Fever

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CONCLUSION A
At the end of this part, food handlers will be able:
a) To understand the importance of food handler training

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B FOOD HYGIENE

1. Food handlers
2. Utensils and equipment
3. Premises and environment

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B FOOD HYGIENE
FACTORS AFFECTING
FOOD HYGIENE

Food Utensils and Premises and

1 handlers 2 3 environment
equipment

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B FOOD HYGIENE
FOOD HANDLERS
MANDATORY REQUIREMENTS

Referring to
Food Hygiene Regulations 2009
(Articles 30 & 31 (1))
a) Shall undergo food handler training (FHT) and obtain an
FHT certificate from an institution approved by the Director

b) Vaccinated against typhoid by a registered medical

practitioner

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B FOOD HYGIENE

MANDATORY REQUIREMENTS

Referring to
Food Hygiene Regulations 2009
(Article 31 (2))
If sick or suffering from a food-
borne illness,

a) Do not enter food premises or handle food

b) Inform the employer/management of the premises
c) Seek treatment and refrain from working before recovery

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B FOOD HYGIENE

FOOD HANDLER
ATTIRE

Head cover

Clean clothing Light-

coloured apron

Closed-toe Appropriate gloves for

shoes handling food FOOD SAFETY AND QUALITY PROGRAMME 23
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EXAMPLE OF FOOD
B FOOD HANDLERS HANDLER ATTIRE IN FOOD
PROCESSING FACTORY

EXAMPLE
OF FOOD
HANDLER
ATTIRE IN
FOOD
SERVICE
PREMISES

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B FOOD HYGIENE
FOOD HANDLER
PERSONAL HYGIENE

Take regular Wash hands Keep nails short Maintain

showers frequently and clean personal and
clothing hygiene

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B FOOD HYGIENE
FOOD HANDLER
PERSONAL HYGIENE

Do not wear Do not keep long Keep nails

jewellery and nails or apply nail free from dirt
accessories polish

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B FOOD HYGIENE
GOOD PRACTICES
FOR FOOD HANDLERS

Wash hands Wash utensils in Use tongs for Wear appropriate

properly the sink handling food gloves correctly

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B FOOD HYGIENE
BAD PRACTICES
FOR FOOD HANDLERS

Touching food Smoking/vaping Coughing or

directly with while preparing sneezing on
hands and food and inside food
wearing Scratching food premises
Picking the
accessories head or body
nose
while
preparing food

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B FOOD HYGIENE
7 STEPS FOR
HAND WASHING

Wash hands with Rub palms together Rub each finger and Scrub nails on the
soap adequately between fingers palms

Rub the back of Rinse hands thoroughly Dry hands with a

the hands with clean water clean tissue

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B FOOD HYGIENE

RESISTANT BACTERIA IMPORTANCE OF THOROUGH

IN FOOD? HAND WASHING
Recognising Bacteria in Food Ensure hands are thoroughly clean and free from
harmful and antibiotic-resistant bacteria which
can spoil food and cause food poisoning.
Good Harmful Resistant
Bacteria Bacteria Bacteria

Additional Info
Beneficial for Cause of food • Cannot be
health spoilage and food eliminated with Antimicrobial resistance (AMR) is a condition
poisoning antibiotics where bacteria develop defences against
• Patients become
antibiotics, making them resistant to antibiotics
untreatable
and stop responding to the antibiotics for
treatment.

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B
UTENSILS AND
FOOD HYGIENE
EQUIPMENT
REQUIREMENTS a) Ensure utensils and equipment
suit the type of food preparation
b) Ensure equipment is thoroughly
washed
c) Store neatly in a clean place
d) Use separate utensils for
different raw ingredients

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B FOOD HYGIENE UNSUITABLE EQUIPMENT

a) Rusty items c) Dirty items
b) Made of water permeable d) Damaged (chipped/cracked) or
materials, such as wood broken

Rusty Wooden Dirty Broken

utensils

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SEGREGATION OF UTENSILS
B FOOD HYGIENE
AND EQUIPMENT
Use separate knives and cutting boards to prevent the risk of cross-
contamination from raw ingredients to cooked and ready-to-eat foods.

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B FOOD HYGIENE CLEANING CLOTHS

AND TOWELS
• Clean
• Use different cloths for hands, tables and dishes

Drying hands Wiping tables Drying dishes

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HANDLING OF UTENSILS
B FOOD HYGIENE
AND EQUIPMENT

Washing at a suitable Washing on the

place above the floor floor

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B FOOD HYGIENE
STEPS FOR WASHING
UTENSILS AND EQUIPMENT

2 Washing 3 Rinsing 4 Sanitation

Sanitation 5 Drying

Removal
1 of waste

Food trap

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B FOOD HYGIENE

PREMISES AND ENVIRONMENT

REQUIREMENTS

a) Premises located away from sources of contamination

b) Clean and well-maintained indoor and outdoor environments
at premises
c) Adequate and well-functioning basic facilities

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B FOOD HYGIENE CLEAN PREMISES

Ceiling

Wall

Floor

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B FOOD HYGIENE EXAMPLE OF A CLEAN FACTORY

Clean ceiling
with adequate
lighting

Clean and
washable utensils Clean and
washable
walls

Epoxy floor

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B FOOD HYGIENE
BASIC PREMISES FACILITIES

Clean toilet Clean sink Clean drainage

system

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B FOOD HYGIENE PEST CONTROL

Cockroach Fly Mouse Bird

Dog Cat Lizard Ant

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CONTROL
B FOOD HYGIENE OF CLEANLINESS OUTSIDE
THE PREMISES
DRAINAGE SYSTEM

Clean Dirty

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B FOOD HYGIENE WASTE MANAGEMENT

• Scheduled waste management

• Segregation of types of waste

• Proper management of waste

disposal:

1. Place waste in a plastic bag

2. Tie the plastic bag securely
3. Remove all trash bags from the premises
4. Dispose of them in covered dustbins

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Improper Disposal of Waste

B FOOD HYGIENE

Dustbins are full or

Uncovered Hands-free dustbin
overflowing with
dustbins not in use
waste

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CONCLUSION B
At the end of this part, food handlers will be able:
a) To understand that food hygiene starts with the food handlers
themselves, the equipment and the environment of the
premises
b) To become more aware of personal hygiene and the
cleanliness of equipment used in the premises
c) To explain the appropriate attire and the best practices to
observe while handling food
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C FOOD SAFETY AND QUALITY

1. Selection of raw ingredients

2. Food storage
3. Food handling
4. Food preparation
5. Display and packaging
6. Transportation

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C FOOD SAFETY AND QUALITY SELECTION OF RAW INGREDIENTS

Wet

Dry

Flour Rice Grain

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C FOOD SAFETY AND QUALITY

SELECTION OF RAW INGREDIENTS
PROCESSED FOOD

Proper labelling Expiry date Intact Dented

labelling can can

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C FOOD SAFETY AND QUALITY SELECTION OF RAW INGREDIENTS

Water and Ice

Ice in covered container Clean water source Ice in contact with other
food

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C FOOD SAFETY AND QUALITY

STORAGE OF RAW
INGREDIENTS

CHILLED FROZEN DRY

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C FOOD SAFETY AND QUALITY

STORAGE OF RAW INGREDIENTS
Chilled and Frozen

Food storage shall suit the product type.

Storage temperature shall constantly be monitored.

Store at the right temperature.

Food shall be stored in closed containers in small

quantities, depending on the use.

Separate raw and cooked food. Raw ingredients and food

shall be neatly arranged and not closely packed.
The refrigerator should be cleaned regularly and well
maintained.

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STORAGE OF RAW INGREDIENTS

FOOD SAFETY & QUALITY
Chilled and Frozen

• Keep fish and meat in airtight plastic

containers to prevent drying out and other
foods from becoming fishy.

• Do not keep fish and meat in the chiller (0ºC-

2ºC) for more than 3 days. Keep them in the
freezer instead.
• Keep eggs and milk in the chiller (0ºC-4ºC) to
prevent bacterial proliferation.

• Keep cooked food on the upper shelf of

the chiller and raw food on the lower shelf.

• Keep cooked and raw food in closed

containers.
• Vegetables and fruits should be washed,
dried and kept in the vegetable compartment
of the refrigerator.

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C FOOD SAFETY AND QUALITY

STORAGE OF RAW INGREDIENTS
Dry

Store in covered and labelled containers

First Expired First Out (FEFO)/ First In First Out (FIFO)

and always check expiry dates

Storage racks shall be made of easy-to-clean and water-

impermeable materials (stainless steel/plastic)

Do not leave food on the floor

Store food away from non-food items/chemicals

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FOOD SAFETY AND QUALITY

STORE FOOD AT A
SAFE TEMPERATURE

Food poisoning can occur if

food is not stored at the proper
temperature and place as
bacteria can proliferate and
contaminate food.

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C FOOD SAFETY AND QUALITY

FOOD
HANDLING

1. Before preparation:
Wash raw ingredients and equipment/utensils

2. During preparation:
Proper and safe practices during food preparation

3. After preparation:
Immediate serving, food packaging and distribution

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C FOOD SAFETY AND QUALITY

WASHING OF
RAW INGREDIENTS

Wash at a Keep in
Wash with Remove height clean
running dirt above the containers
water floor /places

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C FOOD SAFETY AND QUALITY

CLEANING OF FOOD HANDLING
AREAS & EQUIPMENT

Ensure that the food preparation/processing areas

and the equipment are clean before preparation

Use appropriate and safe cleaning materials

Ensure that the equipment and food preparation/

processing areas are in good condition and properly
maintained

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C FOOD SAFETY AND QUALITY PROPER AND SAFE

DEFROSTING PROCESS

Transfer to the Soak raw Use a

chiller ingredients in microwave oven
running water

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C FOOD SAFETY AND QUALITY

SAFE FOOD HANDLING

Ensure hands Use different Ensure that

are always utensils according equipment and
clean to type of food kitchen are clean
and safe

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C FOOD SAFETY AND QUALITY UNSAFE FOOD HANDLING

Using
Handling food
inappropriate Smoking while
on the floor
utensils cooking

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EXAMPLES OF CAUSES OF
C FOOD SAFETY AND QUALITY CROSS-CONTAMINATION
DURING FOOD HANDLING

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C FOOD SAFETY AND QUALITY EXAMPLES OF DIRTY PREMISES

Dirty cooking area,

including walls and
the floor

Disorganized storage
racks

Dirty cooking
utensils
Presence of irrelevant items

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EXAMPLES OF MISHANDLING
C FOOD SAFETY AND QUALITY AT FOOD PREMISES

Dirty
preparation
table
Raw ingredients
placed directly
on the floor Dirty cooking
equipment

Dirty floor

Cracked floor
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C FOOD SAFETY AND QUALITY FOOD PREPARATION

COOKING

• The cooking temperature and time must be

sufficient

• Use suitable equipment for the menu

• Avoid cooking too early before serving or

delivery

• Avoid undercooking high-risk foods

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C FOOD SAFETY AND QUALITY

COOKING PROCESS
Cooking & boiling

Ensure the oil/water Ensure all raw ingredients are fully Ensure that the internal part of the
temperature is above 80ºC submerged in the oil/water chicken/beef/fish is thoroughly
cooked or there is no blood
remaining

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C FOOD SAFETY AND QUALITY

FOOD DISPLAY & PACKAGING

Food Display Food Packaging

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C FOOD SAFETY AND QUALITY

FOOD
DISPLAY
• The method of displaying food should be • Serving utensils must be clean and in good
appropriate to the nature/type of food. condition.

• Ensure the warmer keeps the food temperature • Food must be displayed covered.
above 60ºC. Consume within (4) hours of cooking.

Do not display food in an overlapping Do not touch food/drink with the hand Do not leave food/drink uncovered
manner

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C FOOD SAFETY AND QUALITY FOOD

STORAGE

• Cooked food for use for an extended

period can be kept using storage methods
and containers appropriate to the food
type and storage temperature.

• Ensure food is kept in a properly closed

container.

• Label the dates of food preparation and

storage for reference.

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C FOOD SAFETY AND QUALITY

FOOD
PACKAGING

• Packaging that is suitable, in good condition,

clean, free of contaminants and of food grade

• Tear-resistant and leak-proof packaging

• Avoid packing food that is very hot in its

packaging

• Do not wrap directly with printed paper

• Do not reuse packaging

• Do not use hazardous packaging that causes

pollution

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C FOOD SAFETY AND QUALITY

FOOD LABELLING
REQUIREMENT

1. Actual name of the product

2. List of ingredients
3. Net weight
4. Manufacturer's name and address
5. Expiry date
6. Percentage of ingredients (for ingredients
emphasized on the label)
7. International Numbering System (INS) for food
additives
8. Allergens if there is a source of allergens
9. Nutritional information (for some products EXAMPLE OF FRONT PANEL LABEL EXAMPLE OF REAR PANEL LABEL

requiring nutritional information)

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C FOOD SAFETY AND QUALITY FOOD DELIVERY

Clean, suitable and Food is not exposed and Exposed

Food on the floor
well-maintained vehicle is stored in a suitable
of the vehicle food
container

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 CONCLUSION C
At the end of this part, food handlers will be able:

a) To choose suitable raw ingredients before preparing food

b) To understand safe food storage methods
c) To explain how to handle raw ingredients and prepare clean and
safe food
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D CRITICAL FACTORS OF
FOOD POISONING

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D CRITICAL FACTORS OF
FOOD POISONING

01 02 03 04 05
Touching ready-to- Cross
contamination of Cooking too early Undercooked Incompletely
eat food directly with defrosted
the hands raw ingredients with before serving food
ready-to-eat foods raw ingredients
(over 4 hours)

06 07 08 09 10
Inappropriate Food handlers who are
Spoiled or Reheating and mixing temperatures or places Food exposed to
leftover food with freshly sick and do not practise
contaminated raw for storing raw good personal hygiene pests
ingredients cooked food ingredients and food

11 12
Dirty and
Dirty and poorly
damaged
maintained premises
utensils

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D CRITICAL FACTORS OF
FOOD POISONING

Touching ready-to-eat food

directly with the hands
01

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D CRITICAL FACTORS OF
FOOD POISONING

02 Cross contamination of raw

ingredients with ready-to-eat
foods

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CRITICAL FACTORS OF
D
FOOD POISONING

Cooking too early

before serving
03
(over 4 hours)

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D CRITICAL FACTORS OF
FOOD POISONING

04 Undercooked food

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D CRITICAL FACTORS OF
FOOD POISONING
Incompletely defrosted
raw ingredients
05

Example: Incompletely defrosted chicken results in undercooking and the

inner part being partially frozen and red

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D CRITICAL FACTORS OF
FOOD POISONING

Spoiled or
contaminated raw
ingredients
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D CRITICAL FACTORS OF
FOOD POISONING

Reheating and mixing leftover 07

food with freshly cooked food

Freshly cooked food Leftovers

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D CRITICAL FACTORS OF
FOOD POISONING

08 Inappropriate temperatures or places for

storing raw ingredients and food

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D CRITICAL FACTORS OF
FOOD POISONING

Food handlers who are sick and do not 09

practise good personal hygiene

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D CRITICAL FACTORS OF
FOOD POISONING

10 Food exposed to pests

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MINISTRY OF HEALTH OF MALAYSIA

D CRITICAL FACTORS OF
FOOD POISONING

Dirty and damaged 11

utensils

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MINISTRY OF HEALTH O F MALAYSIA

D CRITICAL FACTORS OF
FOOD POISONING

Dirty and poorly maintained

premises
12

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 CONCLUSION D
At the end of this part, food handlers will be able:

a) To list 12 critical factors of food poisoning

b) To know actions to be taken to eliminate those critical
factors

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MINISTRY OF HEALTH O F MALAYSIA

E CLOSING

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MINISTRY OF HEALTH OF MALAYSIA

E CLOSING
FOOD SAFETY ASSURANCE CERTIFICATION /
RECOGNITION PROGRAMME

For manufacturing / For food service As a control mechanism

processing premises premises/home food preparation throughout the food chain

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MINISTRY OF HEALTH OF MALAYSIA

E CLOSING

CLEAN PREMISES DIRTY PREMISES

Customer confidence Enforcement action by the

- Successful business authorities

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MINISTRY OF HEALTH OF MALAYSIA

E CLOSING

POST-TEST
10 M I N U T E S

FOOD SAFETY AND QUALITY PROGRAMME 92

 Any questions?
Please contact: QR CODE

Food Safety and Quality Programme 03-8885 0796 / 03-8885 0797

Ministry of Health of Malaysia
Aras 4, Menara Prisma hq.moh.gov.my/fsq/
No. 26, Jalan Persiaran Perdana, Presint 3,
Pusat Pentadbiran Kerajaan Persekutuan,
62675 Wilayah Persekutuan Putrajaya, Malaysia [email protected]
Scan this QR code using
your smartphone

FOOD SAFETY AND QUALITY PROGRAMME 93

 ACKNOWLEDGEMENT

Advisor: Ts. Norrani Binti Eksan

Deputy Director General of Health
(Food Safety & Quality)
Chairman: Ts. Mahamad Sukor Bin Senapi
Director of Compliance and Industry
Development
MODULE REVIEW TEAM:
• Mr Amran Bin Hasan @ Che Hasan
Deputy Director of the Pre-Market Approval Branch
• Ms Nur Anis Binti Mohd Sani
• Ms Norhidayah Binti Md Sahray
• Mr Mohd Hafiz Bin Saidin

The Food Safety and Quality Programme Headquarters of the

Ministry of Health of Malaysia would like to express its gratitude
to all those involved directly or indirectly in the revision of this
module.

FOOD SAFETY AND QUALITY PROGRAMME 94

 Published by: Year • 2024

FOOD SAFETY AND QUALITY PROGRAMME

MINISTRY OF HEALTH OF MALAYSIA

MINISTRY OF HEALTH OF MALAYSIA Aras 4, Menara Prisma

No. 26, Jalan Persiaran Perdana, Presint 3,
62675 Wilayah Persekutuan Putrajaya
Tel.: +03 8885 0797
Website: www.fsq.moh.gov.my