Guidelines for BeSS (Clean, Safe and Healthy) Recognition the cleanliness of food premises, to provide healthy foods and foods that can be consumed safely, as well as to provide foods in appropriate portions based on individual needs. These four criteria actually come from two main elements specified in the BeSS recognition guidelines, namely food safety and healthy eating. Additionally, the BeSS recognition program is considered an improvement to the current surveillance programs implemented by the Ministry of Health (MOH). On the other hand, the Food Act 1983 is a law that was passed by Parliament to regulate food safety in Malaysia. Under this law, foods on sale must comply with the laws set out in the Food Act 1983 and the Food Regulations 1985, which fall under the jurisdiction of the Ministry of Health (MOH). The scope of the Act is that the subject matter must be "food" as defined in section 2 of the Food Act 1983 and it must be a commercial activity including food businesses and food premises. Perhaps most crucially, the aim of the Food Act 1983 is to ensure that food sold to the public is safe to eat and to protect the public from harm and fraud in the preparation, the sale and use of food. Meanwhile, the Food (Amendment) Regulations 2009, which includes 10 elements including guarantee, labeling, packaging of food, procedures for acquisition of samples and miscellaneous, etc., is adopted to strengthen the provisions of the Food Act 1983.OBJECTIVE1. Implement the current Food Safety Policy, Food Act, 1983 and Food (Amendment) Regulations, 2009 to a real situation.2. To propagate...... middle of paper ......d ringgit or imprisonment for a term not exceeding two years. In addition, another problem arises: the food stall operator did not store raw meat separately from ready-made meat. eat food. In doing so, bacteria from raw foods can contaminate cooked foods, and bacteria could multiply to a dangerous level if cooked foods are not thoroughly cooked again. Cross-contamination also occurred when fish was cut using the same cutting board as the food produced. These behaviors put consumers at risk and contravene Regulation 37 (1) (b) of the Food Hygiene Regulations 2009 in which the food handler must not store food ready for human consumption on premises food unless the food is adequately protected from other sources of contamination. and Regulation 35(1)(g) of the Food Hygiene Regulations 2009, which requires a different cutting board to be used for raw and cooked foods..

Essay / Guidelines for BeSS (Clean, Safe and Healthy) Recognition the cleanliness of food premises, to provide healthy foods and foods that can be consumed safely, as well as to provide foods in appropriate portions based on individual needs. These four criteria actually come from two main elements specified in the BeSS recognition guidelines, namely food safety and healthy eating. Additionally, the BeSS recognition program is considered an improvement to the current surveillance programs implemented by the Ministry of Health (MOH). On the other hand, the Food Act 1983 is a law that was passed by Parliament to regulate food safety in Malaysia. Under this law, foods on sale must comply with the laws set out in the Food Act 1983 and the Food Regulations 1985, which fall under the jurisdiction of the Ministry of Health (MOH). The scope of the Act is that the subject matter must be "food" as defined in section 2 of the Food Act 1983 and it must be a commercial activity including food businesses and food premises. Perhaps most crucially, the aim of the Food Act 1983 is to ensure that food sold to the public is safe to eat and to protect the public from harm and fraud in the preparation, the sale and use of food. Meanwhile, the Food (Amendment) Regulations 2009, which includes 10 elements including guarantee, labeling, packaging of food, procedures for acquisition of samples and miscellaneous, etc., is adopted to strengthen the provisions of the Food Act 1983.OBJECTIVE1. Implement the current Food Safety Policy, Food Act, 1983 and Food (Amendment) Regulations, 2009 to a real situation.2. To propagate...... middle of paper ......d ringgit or imprisonment for a term not exceeding two years. In addition, another problem arises: the food stall operator did not store raw meat separately from ready-made meat. eat food. In doing so, bacteria from raw foods can contaminate cooked foods, and bacteria could multiply to a dangerous level if cooked foods are not thoroughly cooked again. Cross-contamination also occurred when fish was cut using the same cutting board as the food produced. These behaviors put consumers at risk and contravene Regulation 37 (1) (b) of the Food Hygiene Regulations 2009 in which the food handler must not store food ready for human consumption on premises food unless the food is adequately protected from other sources of contamination. and Regulation 35(1)(g) of the Food Hygiene Regulations 2009, which requires a different cutting board to be used for raw and cooked foods..

Navigation

« Prev 1 2 3 4 5 Next »

Get In Touch