EMENTERIAN ESIATAN MALAYSIA LMOUSTRY OF HEALTH MALAYSIA XN m PANDUAN PELABELAN MAKANAN WANGIBOUER MENVERABKOAN HIPERSENSITIAITI Peratygan-Peraturan Makanan 1985) oe le > VABELLING OF FOOD INGREDIE Way CAUSE HYPERSE! re 1) and 11(5) of thi FoodBe! lations /1985) { C +2 KEMENTERIAN KESIHATAN MALAYSIA / MINISTRY OF HEALTH MALAYSIAKFMENTFRIAN KFSIHATAN MALAYSIA GARIS PANDUAN PELABELAN RAMUAN MAKANAN YANG BOLEH MENYEBABKAN HIPERSENSITIVITI (Peraturan 11(1)(ea) dan 11(5), Peraturan-Peraturan Makanan 1985) 1.0 TUJUAN: Garis panduan ini disediakan: 1.1 Untuk memenuhi kehendak Peraturan 11(1)(ea) dan 11(5), Peraturan- Peraturan Makanan 1985; dan 1.2 Sebagai panduan kepada industri makanan dan pengguna serta pihak berkuasa. “Hipersensitivit” merujuk kepada keadaan kurang selesa (contohnya: golal-gatal, Lenghoh, niuntaliciuntals, asia, sahit dade, pengsan), yang kadangkala boleh menyebabkan kematian, yang disebabkan oleh tindakbalas sistem ketahanan badan, 2.0 KEPERLUAN PERUNDANGAN Peraturan 11(1)(ea), Peraturan-Peraturan Makanan 1985 menghendaki semua makanan vang mengandungi ramuan vang diketahui boleh menyebabkan hipersensitiviti perlu dinyatakan pada label, sebagai tambahan kepada perenggan (1)(e). Makanan atau ramuan tertentu yang diketahui boleh menyebabkan hipersensitiviti, sebagaimana diperuntukkan di bawah subperaturan 11(5), adalah seperti berikut: (a) _ bijirin yang mengandungi gluten termasuk gandum, rai, barli dan oat;GARIS PANDUAN PELABELAN RAMUAN MAKANAN YANG BOLEH MENYEBABKAN HIPERSENSITIVITI (b) _kekacang dan hasil kekacang termasuk kacang tanah dan kacang soya; (c)_— ikan dan hasil ikan; (4) cueu dan hacil cucu (termacuk laktoea); dan (ec) telur dan hasil telur. Bagi ikan dan hasil ikan, ia meliputi ikan laut, ikan air masin, ikan air tawar, krustasean, moluska dan lain-lain hidupan air yang boleh dimakan oleh manusia. la juga termasuk telur ikan. (Peraturan 156, Peraturan-Peraturan Makanan 1985). 3.0 RAMUAN YANG BOLEH MENYEBABKAN HIPERSENSITIVITI 3.1 Ramuan makanan utama Wajid menyenaraikan semua ramuan yang diketahui boleh menyebabkan ipersensitiviti pada senarai ramuan makanan sebagai tambahan kepada subperaturan 11(1)(e). Nama biasa ramuan utama digalakkan menggunakan terma yang menggambarkan sumber ramuan tersebut. Sebagai contoh, sila rujuk Lampiran 1. 3.2 Ramuan campuran (compound ingredient) Wajib menyenaraikan semua ramuan asal dalam ramuan campuran yang diketahui boleh menyebabkan hipersensitiviti atau menyatakan ramuan campuran mengandungi ramuan yang boleh menyebabkan hipersensiti secara spesifik. 2.2 Aditif makanan dan nutrien yang ditamhah \Wajib menyatakan sumber aditif makanan dan nutrien yang ditambah yang diketahui boleh menyebabkan hipersensitiviti. Ini termasuk aditif makanan dan nutrien yang ditambah yang dibawa masuk (carried over). 3.4 Pencemaran sisa makanan lain ‘Wajib menyatakan kemungkinan berlakunya pencemaran sisa makananGARIS PANDUAN PELABELAN RAMUAN MAKANAN YANG BOLEH MENYEBABKAN HIPERSENSITIVITI 4.0 lain (contohnya hasil penggunaen peralatan yang sama yang digunakan untuk memproses makanan lain) yang diketahui boleh menyebabkan hipersensitivili KAEDAH PELABELAN Berikut adalah contoh-contoh pelabelan mengikut keadaan-keadaan yang dinyatakan di perenggan 3.0. 4.1 Ramuan makanan utama Conteh 4: Minuman Malt Coklat Ramuan: *Ekstrak malt (barli), gula, susu tepung skim, koko, maltodextrin, minyak kelapa sawit, mineral dan vitamin. Mengandungi bahan perisa yang dibenarkan. Contoh 2: Sup Cendawan Berkaling Ramuan: Cendawan, *mentega (mengandungi susu), sayuran kering, rempah-ratus, stok ayam, gula dan garam. Mengandungi MSG sebagai penambah perisa yang dibenarkan. Contoh 3: Konfeksi Gula Ramuan: Gula, *susu, koko. Mengandungi bahan pewarna yang dibenarkan. Nota: * Perkataan-perkataan yang dihitamkan hanya bertujuan menunjukkan contoh-contoh ramuan ana menevati keverluan nerenaaan 4.1. la tidak perlu dihitamkan pada label sebenar pembungkusan. 4.2. Ramuan campuran (compound ingredient) Contoh 1: Kuah Rojak Romuan: Kicap soya, kacang tanah, bawang merah, cili, *belacan (mengandungiGARIS PANDUAN PELABELAN RAMUAN MAKANAN YANG BOLEH MENYEBABKAN HIPERSENSITIVITI udang), minyak sayuran, stok ayam, dan garam. Mengandungi perisa yang dibenarkan. Contoh 2: Kopi Pracampur Ramuan: Gula, *krimer [mengandungi *natrium caseinate (protein susu),] dan kopi segera. Contoh 3: Aiskrim Ramuan: Susu, minyak kacang tanah, *mentega (mengandungi susu), gula. Conteh 4: Sapuan Sandwich Tuna Ramuan: Ikan tuna hancur, *mayonis (mengandungi telur), cili, gula dan garam. Mengandungi MSG sebagai penambah perisa yang dibenarkan. Nota: * Perkataan-perkataan yang dihitamkan hanya bertujuan menunjukkan contoh-contoh ramuan yang menepati keperluan perenggan 4.2. la tidak perlu dihitamkan pada label sebenar pembungkusan. 4,3. Aditif makanan dan nutrien yang ditambah Contoh 4: Kuah Rojak Ramuan: Kacang tanah, bawang merah, gula, minyak sayuran, stok ayam, belacan (mengandungi udang), dan garem. Mengandungi *bahan perisa yang ibenarkan (sumber udang) dan perisa lain. Contoh 2: Biskut Ramuan: Tepung gandum, gula, majerin, telur, protein susu, kalsium karbonat dan *asid lemak Omega 3 (sumber ikan). Mengandungi *hahan pewarna (sumber telur) yang dibenarkan.GARIS PANDUAN PELABELAN RAMUAN MAKANAN YANG BOLEH MENYEBABKAN HIPERSENSITIVITI 5.0 Nota: * Perkutuar-perkatuun yung dihitarnkan hanya bertyjuan menunjukkan contoh-contoh ramuan yang menepati keperiuan perenggan 4.3. la tidak perlu dihitamkan pada label sebenar pembungkusan. 4.4 Pencemaran sisa makanan lain Contoh 1: Kuah Rojak Ramuan: Kacang tanah, bawang merah, guia, minyak sayuran, stok ayam, belacan (mengandungi udang), dan garam. Mengandungi perisa yang dibenarkan. *Mungkin mengandungi sisa susu. Contoh 2: Bubur Ayam Segera Ramuan: Beras, lobak merah, daun bawang, ayam, Mengandungi ekstrak yis sebagai penambah perisa yang dibenarkan. *Mungkin mengandungi sis Nota: * Perkataan-perkataan yang dihitamkan hanya bertujuan menunjukkan contoh-contoh ramuan yang menepati keperluan perenggan 4.4. la tidak perl Uihiturnikuni pau tube! sebenus pewrbunykusur. PERTANYAAN Seberang pertanyaen boleh dikemukakan kepada: Pengarah Bahagian Keselamatan dan Kualiti Makanan Kementerian Kesihatan Malaysia Aras 3, Blok E7, Kompleks E Pusat Pentadbiran Kerajaan Persekutuan 62590 Putrajaya Malaysia Tel: 603-8883 3888 Faks: 03-8889 3815/3341 © mel: feq divicion@moh.gov.my Laman web : http://fsq.moh.gov.myGARIS PANDUAN PELABELAN RAMUAN MAKANAN YANG BOLEH MENYEBABKAN HIPERSENSITIVITI LAMPIRAN 1 Contoh-contoh nama biasa remuan yang boleh digunakan bagi mengenalpasti kehadiran ramuan yang boleh menyebabkan hipersensitiviti. Nama-nama biasa yang lain boleh digunakan. RAMUAN NAMA YANG DICADANGKAN UNTUK PELABELAN Tepung Nyatakan jenis tepung Kanji Nyatakan jenis kanji Casein, caseinate, garam caseinate _| Protein susu Protein whey Protein susu Whey/ whey powder/ whey sugar/ whey | Whey/ whey powder/ whey sugar/ whey syrup syrup (susu) ‘Albumen Albumen telur Glis (Glaze) Glis (telur), Glis (susu) Nyatakan sumber seperti Hydrolysed Vegetable Protein Hycrolysed Sova Protein Kacang tana, badam. gajus, kacang ‘Kekacang (peanut dan tree nu) Brazil, pistachio dan lain-lain, Nyatakan sumber seperti —stok Ikan, eek daging, ayam Tahini Tahini (bijan) Houmus Houmus (bijan) Kuah sate Kuah sate (kacang) Tempeh Tempeh soya Tofu Soya bean curd Asid lemak Omega 3 Asid lemak Omega 3 (minyak ikan) Couscous Couscous (gandum) Semolina ‘Semolina (gandum)GUIDELINES FOR THE LABELLING OF FOOD INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY MINISTRY OF HEALTH OF MALAYSIA. GUIDELINES FOR THE LABELLING OF FOOD INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY (Regulations 11(1)(ea) and 11(5) of the Food Regulations 1985) 1.0 AIM: These guidelines are intended: 1.1 To fulfil the requirements of Regulations 11(1)(ea) and 11(5) of the Food Regulations 1985; and 1.2 To provide guidance for the food industries, consumers and authorities. ‘Hypersensitivity’ refers to any discomfort (example: irritation, swelling, vomiting, asthma. chest pain. fainting) which may at times lead to death due to reaction of the body's immunity system. 2.0 NEED FOR LEGISLATION Regulation 11(1)(ea) as a supplement to paragraph (1)(e) of the Food Regulations 1985 stipulates that all foods containing ingredients known to cause hypersensitivity must be shown on the label Specific foods or ingredients known to cause hypersensitivity as provided under subregulation 11(5) are as follows: (a) cereals containing gluten inclusive of wheat, rye, barley and oats; (b) legumes and products made from legumes including groundnuts and soya bean;GUIDELINES FOR THE LABELLING OF FOOD INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY 3.0 (c)__ fish and fish products; (4) milk and milk products (including lactose);and (e) eggs and egg-based products. Fish and fish products include marine, brackish water or fresh water fish, crustaceans, molluscs and other aquatic life that is edible by human beings and include fish roe (Regulation 156 of Food Regulations 1985). INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY 3.1 Principal Food Ingredients As a supplementary requirement of sub-regulation 11(1)(e) all ingredients known to cause hypersensitivity must be shown in the list of food ingredients using terminology depicting the source as shown in Appendix 1. 3.2. Compound Ingredients All ingredients known to cause hypersensitivity included in the compound ingredients must be listed or it must be stated that ingredients known to cause hypersensitivity are included in the formula. 3.3. Food Additives and Added Nutrients The source of the food additives and added nutrients known to cause hypersensitivity must be stated. This also applies to carried over food additives and added nutrients. 3.4 Contamination by other food particles A statement to the effect that there isa likelihood of contamination by other food particles (example: instances where the same machinery is used for processing different foods) known to cause hypersensitivity.GUIDELINES FOR THE LABELLING OF FOOD INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY 4.0 LABELLING METHODS The following are examples of labelling in line with the conditions stated in paragraph 3.0. 4.1 Principal Food Ingredients Example 1: Chocolate Malt Drink Ingredients: *Malt extract (barley), sugar, skimmed milk powder, cocoa, maltodextrin, palm oil, minerals and vitamins. Contains permitted flavouring substance. Example 2: Canned Mushroom Soup Ingredients: Mushroom, *butter (with milk), dried vegetables, spices, chicken stock, sugar and salt. Contains MSG as permitted flavour enhancer. Example 3: Confectioner’s Sugar Ingredients ‘Sugar, *milk, cocoa. Contains permitted colouring. Note: *Bold lettering is only for the purpose to indicate ingredients that meet the requirements of paragraph 4.1. Bold lettering is not required on the actual label of packaging. 4.2 Compound ingredients Example 1: Rojak Sauce Ingredients: Soya sauce, groundnuts, redonions, chilli, *belacan (with shrimps), vegetable cil, chicken stock and salt. Contains permitted flavouring substance. Example 2: Pre-mixed Coffee Ingrediente: Salt, *creamer [with *natrium caseinate (milk protein)] and instant coffee. 9GUIDELINES FOR THE LABELLING OF FOOD INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY Example 3: Ice-Cream Ingredients: Milk, groundnut oil, *butter (with milk), sugar. Example 4: Tuna Sandwich Spread Ingredients: Mashed tuna fish, *mayonnaise (with egg), chilli, sugar and salt. Contains MSG as permitted flavour enhancer. Note: *Bold lettering is only for the purpose to indicate ingredients that meet the requirements of paragraph 4.2. Bold lettering is not required on the actual label of packaging. 4.3 Food additives and added nutrients Example 1: Rojak Sauce Ingredients: Groundnuts, red onions, suger, vegetable oil, chicken stock, belacan (with shrimps), and salt. Contains *permitted flavouring substance (prawn based) and other flavourings. Example 2: Biscuit Ingredients: Wheat flour, suger, margarine, eggs, milk protein, calcium carbonate and *Omega 3 fatty acids (fish based). Contains permitted *colouring substance (egg based). Note: *Bold lettering is only for the purpose to indicate ingredients that meet the requirements of paragraph 4.3. Bold lettering is not required on the actual label of packaging. 10GUIDELINES FOR THE LABELLING OF FOOD INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY 44 5.0 Contamination by other food residues Example 1: Rojak Sauce Ingredients: Grouindnuits, red anions, sugar, vegetable ail, chicken stack, helacan (with shrimps), and salt. Contains permitted flavouring. *May contain milk residues. Example 2: Instant Chicken Porridge Ingredients: Rice, carrot, spring onions, chicken, Contains yeast extract as permitted flavouring agent. *May contain fish residues. Note: "Bold lettering is only for the purpose to indicate ingredients that meet the requirements of paragraph 4.4. Bold lettering is not required on the actual label of packaging. ENQUIRIES All enquires can be forwarded to: The Director Food Safety and Quality Division Ministry of Health Level 3, Block E7, Complex E Federal Government Administrative Centre 62590 Putrajaya, Malaysia Tol: 602-8883 3888 Fav: 03-8889 3815/3341 e-mail: fsq-division@moh.gov.my Website: http://fsq.moh.gov.my iGUIDELINES FOR THE LABELLING OF FOOD INGREDIENTS THAT MAY CAUSE HYPERSENSITIVITY APPENDIX 1 Examples of generic names of ingredients that may help identify ingredients causing hypersensitivity. Alternative generic names may also be used. INGREDIENT PROPUSED NAME ON LABEL Flour State type of flour Starch State type of starch Casein, caseinate, caseinate salt Milk protein Whey Protein Milk protein Whey! whey powder! whey sugar/ whey syrup Whey/ whey powder/ whey sugar/ whey syrup (milk) Albumen Egg albumen Glaze Hydrolysed vegetable protein Glaze (egg), Glaze (milk) State source such as — Hydroiysed soya protein Nuts (peanut and tree nuts) eae Sree saenen mt Ee Sbek fe meat chicken sock Tahini Tahini (sesame seeds) Houmous: Houmus (sesame seeds) Satay sauce Satay sauce (nuts) Temper Soya temper Tofu Soya bean curd Omega 3 fatty acid Omega 3 fatty acid (fish oil) Couscous ‘Semolina Couscous (wheat) ‘Semolina (wheat)SEU Ce MEEU CUR Cc Ecc Pe EUR Seu ny eR tA cls Pusat Pentabiran Kerajaan Persekutuan Conan EE Tel: 603-8883 3888 Faks: 03-8889 3815/3341 ial: tsq-division@moh.gov.my Laman web : hitp://Isqumoh. govmy