Environmental

health
Food and Water safety
Batch 4

Table of content
Steps done by District Health Officer during food
premises inspection with the legislation involved
Elements of food inspection and penalty for violation
of the law
HACCP, GHP and GMP
Control and management of food safety and hygiene
in food industries in Malaysia
Water treatment ( Sungai Rangkap ) and water
quality parameters
Water borne diseases and how water treatment can
solve the problem
Learning experiences and reflections
2

Food Premises Inspection

Rights

Enter and inspect

food at any time.
Visit without any
advance notice.
Inspect the
premise,inspect
food and examine
records.
Seize food,take
sample and
photographs to be
used as evidence.
Checks any written
records of
deliviries,suppliers,t
emperature of
stored products and
cooking
temperatures
record.

On inspection

After inpection

The general cleanliness

and repair standars will
be assessed along with
the standard of
equipment and fittings.
All areas associated with
the business may be
checked including staff
changing rooms,storage
areas and preperation
areas.
Evidence pest control
and correct waste
disposal will be
examined.
Staff may be questioned
about the operation
they perform at work.

The officer will discuss the

finding with the person in
charge.
An inspection report will be
left with the food business
operator.where appropiate
this will be followed up with
a detailed letter.This will
specify those statutory
requirements that are not
being complied with and
what action must be taken
to comply with the law.In
addition,advice on good
practise may be included.
Where practise/comditions
are not satisfactory,every
attempt will be made to
resolve the situation by
informal means.Where poor
condition persists,or where
there is a risk to public
health it may be necessary
to take more formal result
in the service of Statutory
Notices or prosecution in

Legislations Involved

Food Act
1983
Food
Regulations
1985

Food Hygiene
Regulations
2009
5

Sections under Food Act

1983
Section 10 Director may order food
premises or appliances to be put into
hygienic and sanitary condition
Section 11 The Director or an officer
authorized by him in this particular
respect may in writing order the closure
forthwith not exceeding 14 days of any
premises preparing or selling food that
fails to comply with sanitary and hygienic
requirements and such that it is likely to
6
be hazardous to health

Objectives
The Food Hygiene Regulations 2009 provides an
infrastructure to control the hygiene and safety of food
sold in the country to protect public health

Specific objectives
To ensure food premises are hygienic and satisfactory
in term of design and building
To ensure food handlers maintain personal hygiene and
avoid practices that can contaminate food
To ensure equipment and appliances used are suitable,
clean and easy-to-clean
To facilitate, strengthen and harmonize the
enforcement activities in food premises including those
conducted by the Local Authorities
To provide for requirement of mandatory food safety
assurance program such as HACCP, GHP and GMP in

Food inspection elements

Parts
- Demographic details
- Inspection schemes
- Cleaning Order/Correction

Demographics
Components
Date
Name
IC number
Age, gender and race
Premise address
Typhoid vaccination
food handling training
9

Inspection schemes
1) Food preparation areas (25 marks)
Component

Marks

A1

Refrigerator:

Ice refrigerator: -18 C

Chiller refrigerator: 1c until 4C

12

A2

Pest Control

cockroaches
Mouse

Flies
Other animals

A3

Refrigerator tidiness

Clean refrigerator
Order of the food

No sources of contamination to food

A4

Cleanness of the utilities and cooking materials

The cutting materials and wiper towels are clean

Use of unprinted paper

The utilities are in safe condition

A5

Heat and smoke departure system:

Working efficiently

The capacities are enough

A6

Space between the wall and utilities

The space is appropriate and is not blocked

1
10

2) Food serving area ( 18 marks )

Component

Total mark

B1

Suitable control of temperature

and suitable place for food:
Food >60 C
Food between 1c to 4c
Food <-18C

12

B2

Utilities for food preparation are:

Clean
Not broken or rusting

B3

Cleaning towels, cover and the

cutting utilities are:
Clean
Use in separation according to
the types of the food

B4

Table, chair and other utilities

are:
Clean
Safe to use

11

3) Food preparation ( 13 marks )

Components

Total marks

C1

The workers all were

already:
Immunized with antithyphoid vaccination
Attended the food
preparation
programmed

C2

Self-tidiness:
Clean attires
Wearing apron and
hair covers
Short nail, clean and
do not wear any
jewelleries
Wearing shoes
Not smoking
Do not try to do any
attempt that can
contaminate the food

C3

Do not have any health

problem related to food

12

4) Water supply system ( 5 marks )

Components

Marks

D1

Safe water supply system

Treated water supply
Clean and safe

D2

The water supply

Directly from the pipe
No use of rubber pipe

D3

No leakage

13

5) Sanitation ( 12 marks )
Components

Marks

E1 Condition of the toilet

6
Clean and no bad odor
Perfect and is able to
be use
The toilet door is not
directly facing the food
preparation place
Good air flow
Enough water supply
Have soap and hand
drier
E2 Others:
Enough sinks
Have food waste trap
Trap capacity are
appropriate

E3 Hand washing place:

Clean

3
14

6) Premise management ( 11 marks )

Components

marks

F1

The floor , wall and ceiling condition:

Not slippery
Can be clean easily
Water proof
Do not have stagnant water
No dust and fungi

F2

Ventilation and lighting system:

Appropriate
working

F3

Drainage system :
Clean
Manage properly

F4

Water management system:

Properly drained
No food waste

15

7) Others ( 11 marks )
Components

marks

G1

Customers feedback are provided

G2

Dustbins are enough, covered and 1

clean

G3

Food and other chemicals are

separated.

G4

Stores are:
Arranged properly
Clean
Enough ventilation

G5

Manageable solid waste

G6

The premise and utilities are

managed properly

G7

Cleanness, educations and ;no

smoking notices provided

G8

Safety in the premise:

Fire extinguishes
First aid kit
The stairs are free from obstacle

2
16

Interpretation
Total marks

Grades

Obtainable grade
(tick)

86-100

71-85

51-70

If marks is below 50, the premise will not get

any grades and will be asked to temporarily
close the premise according to Food Act 1983.

17

Cleaning Order/Correction
1) Demographic
)Time and date of inspection
)Premise address
)Registration no.
)Mark (%)
2) Correction part

No

Correction

Estimation date for

the correction

1
2
3

..
..

..
..
..

3) Suggestion
4) Signature of the health inspector with stamp

18

Penalty for Violation to Law

If restaurant owners found to be not following the
set up laws:
Compound up to RM 10 000
Jailed for no more than 2 years
Or both

However, despite laws set for food safety, there

is lack of awareness among public and lenient
enforcement done
The enforcement department belongs to
Bahagian Keselamatan & Kualiti Makanan (BKKM)
19

Examples
If a restaurant owner is found to be not registered, they
can be requested to pay a compound up to RM 10 000 or
jailed for no longer than 2 years
If the food handler does not undergo their training course,
the restaurant owner or food handler themselves can be
fined for RM 1 000
If the restaurant is found to dirty or does not follow the
guidelines, the restaurant can be asked to close down and
undergo a through cleaning for 2 weeks and to a
compound between RM 50 to RM 2 000

20

HACCP
Helps organizations in the food and
beverage industry identify their food
safety risks, prevent food safety hazards
and address legal compliance
The system is science based and
identifies specific hazards and measures
for their control to ensure the safety of
food.
21

Critical
Control
Points

Hazard
Analysis

Documentat
ion

Verificatio
n

Critical
Limits

Monitorin
g
System

Principl
es

Correctiv
e action
22

HACCP process flow map

Purchase

Food
holding

Delivery

Cooking

Storage

Preparati
on

Service

23

Good Manufacturing
Practices
System for ensuring that products are consistently
produced and controlled according to quality standards
Comprises the basic, universal steps and procedures that
control operating conditions within establishments
Ensure favorable conditions for the production of safe food.
Pre-requisite program for the Hazard Analysis Critical
Control Point System for Food Safety

24

Components
Building and infrastructure
- Location
- Premise structure to minimize risk of pollution
- Facilities include lightning, ventilation, water supply,
storage,
sanitation
- Equipment

25

 Operation control ( Procedures )

Operation control ( Procedures )
- Raw material supply and additive
- Raw material supply and additive
- Receiving and storage of raw material
- Receiving and storage of raw material
- Good maintenance of processing system
- Good maintenance of processing system
- Packaging
- Packaging
- Water, ice and steam ( Has to come from a safe and clean water
- Water, ice and steam ( Has to come from a safe and clean water
supply)
supply)
- Verification quality of the final product
- Verification quality of the final product
- Recall system in case of contamination
- Recall system in case of contamination

26

 Management and sanitation

Management and sanitation
- Pest control
- Pest control
- Waste management
- Waste management
Workers
Workers
- Personal Hygiene
- Personal Hygiene
- Visitors
- Visitors
Transporting and distribution
Transporting and distribution
Product tracing and documentation
Product tracing and documentation
- Very important in case of contamination
- Very important in case of contamination
Audit
Audit
Training
Training
27

28

Good Hygiene Practices

Is one of the food safety management programmed
Prerequisites for HACCP
Involve quality assurance along the food production
chain

29

Components
Cross-contamination
Personal hygiene
Cleaning and disinfection
Insect control including food waste management
Maintenance and environmental hygiene
Maintenance and food preparation
Management including opening and closing of premises, stock
control, suppliers and contractors, food waste management
and training and supervising staff
Customers reaction
HACCP
Document and record keeping
Product information for customers awareness

30

Food safety
Food labelling, Food additive and Food
packaging

31

Food labelling
Language to be used
(a) in the case of food produced, prepared or packaged in Malaysia, be in
Bahasa Malaysia; or
(b) in the case of imported food, be in Bahasa Malaysia or English, and in
either case may include translation thereof in any other language.

Particulars in labelling
(a) food containing the common name of its principal ingredients;
(b) in the case of mixed or blended food, use "mixed or "blended"
(c) where the food contains beef or pork, or its derivatives, or lard, "CONTAINS
(state whether beef or pork, or its derivatives, or lard, as the case may be)"
(d) where the food contains added alcohol, put "CONTAINS ALCOHOL"
(e) where the food consists of two or more ingredients,
(f) where the food contains edible fat or edible oil or both,
(g) where the food contains food additive,
(i) a statement of the minimum net weight or volume or number of the content
(j) in the case food locally manufactured or packed, the name and business
address of the manufacturer or packer,
32

 The expiry date in respect of any food shall be shown in one of the
following form;

EXPIRY DATE or EXP DATE

USE BY
CONSUME BY or CONS BY
BEST BEFORE or BEST BEF

Picture
Only ingredient can be used as picture .

Suggested Serving
The statement " suggested serving " or " RECIPE " shall be specified close
picture in uppercase.

Nutrition information
Should include based on 1 serving and 100 grams

33

34

Food additive
Food additive

Preservative -

any safe substance that is intentionally

introduced into or on a food in small
quantities in order to affect the food's
quality
keeping
any substance that, when added to food,
is capable of inhibiting, retarding or
arresting the process of decomposition

Colouring substance -

any substance that is capable of

imparting colour to that food and
includes colouring preparation.

Flavouring substance -

any substance that is capable of

imparting flavour to that food and
includes the spices

Flavour enhancer -

Antioxidant -

any substance that is capable of

enhancing or improving the flavour of
that food.
any substance that is capable of
delaying or retarding the development in
food of rancidity or other deterioration35
due to oxidation.

Flavouring that is allowed;

(a) Flavouring that is under list of :
Flavour and extract manufacture association (FEMA),
Generally Recognised As Safe (GRAS) Flavouring
Substances; or
(ii) Flavourings, List of Codex Specifications for Food
Additives, (CAC/MISC 6); or
(b) Natural Flavour, other than flavouring that are not
allowed in Food Regulation 1985

36

Food packaging
Use of harmful packages prohibited which yields or could yield to its
contents, any toxic, injurious or tainting substance, or which
contributes to the deterioration of the food.
Use of polyvinyl chloride package containing excess vinyl chloride
monomer prohibited
Food packaged in polyvinyl chloride container shall not contain excess
vinyl chloride monomer
Use of packages for non-food product prohibited
Recycling of packages prohibited except
(a) for any milk, soft drink, alcoholic beverage or shandy, any glass
bottle that has previously been used for another food;
(b) for any vegetable, fish or fruit, any box or crate that has
previously been used for another food;
(c) for any polished rice, any gunny sack that has previously been
used for another food.
Use of damaged package prohibited
Toys, coins, etc. not to be placed in food

37

7,
8

Water treatment in
Sungai Rangkap

38

Water Treatment Process In Sungai Rangkap

Coagulat
ion &
Flocculat
ion

Filtration
tank

Clear
water tank

Raw water
inlet
chamber

Raw water
intake

Lovo tank

Residue
thickener

Consume
r

Plant residue treatment

facility
River
Residue
thickener

Wash
water tank
pump

Concentra
te to
sewage
system
Wash
water tank

Dewater
residue
discharge
to
collection
bin

39

a.Raw water intake:

Screening using fine and
coarse screen

1.Clear water Tank

Water flows into clear
water tank which provide
the contact time for
chemical reaction
To consumer

a.Wash water pump

Pump treated water from
clear water tank to wash
water tank

i.Raw water intake chamber

a.Between Filter tank and

Clear water tank
Chlorine: To destroy
pathogenic organism
Hydrated Lime: correct
water pH to between pH
6.5 to 9.0
Sodium Sillicofluoride: to
prevent tooth decay

a.Wash water tank

Storage capacity:
0.025MG
Water storage tank for
plant use
To: back wash water

a.In between
Soda Ash:
to obtain pH between
6.0 to 6.5
Aluminium Sulphate
(Alum)
coagulate suspended
particles

a.Filter tank
filtered through rapid
gravity using coarse and
fine sand

1.Coagulation and
Flocculation Chamber
Gathers fine, light
practical to form large floc

i.Love tank
The heavy and dense floc
will settle at the bottom at
the tank
40

a.Filter tank

a.Between

Settle water from the

sedimentation tank is
filtered through
gravity compromising
of fine sand and
coarse sand

Impurity is passed
from flow tank to
residue thickener

a.Residue
Thickener
Increase solid particle
content in order to
reduce the volume of
residue
Polymer
To aid flocculation
process for
dewatering purpose
To: River
To: Concentrate flows
to drainage system

a.To: Dewatered
residue discharge
to collection bin
To disposal site

41

Water quality parameters that are

being monitored
What is water safety Plan:
Method of risk analysis
that uses principle of
HACCP

42

Type of water

Parameter

Unit

Acceptable value

Frequency

Raw water

Jar test

No unit

NA

When necessary

pH

No unit

5.5 9.0

2 Hourly

Turbidity

NTU

Max 1000

Hourly

Colour

HU

Max 300

Hourly

Odour

No unit

NOT

Hourly

Ammonia

Mg/L

Max 1.5

Daily

Iron

Mg/L

Max 1.0

Daily

pH

No unit

NA

2 Hourly

Turbidity

NTU

Max 10

Hourly

Colour

HU

Max 70

Hourly

Aluminium

Mg/L

NA

2 Hourly

Total coliforms

No unit

Absent

Daily

Focal coliforms

No unit

Absent

Daily

Free residual chlorine

Mg/L

1.5 2.0

Hourly

Combined chlorine

Mg/L

Min 1.0

When necessary

pH

Mg/L

6.5 9.0

2 Hourly

Settled water

Treated water

43
Turbidity

No unit

Max 5.0

Hourly

Method of doing chemical test

by KKM

44

Common water-spread
diseases

45

 Most common water borne diseases :

- Cholera
- Typhoid fever
- Hepatitis A
- Leptospirosis

Water borne diseases are by pathogenic

microbes which are directly transmitted when
contaminated fresh water is ingested including
during food preparation process.

46

Leptospirosis

47

CHOLERA

48

Water treatment to
address water-borne
diseases

49

50

BIOLOGICAL TREATMENT
Aeration System :Aeration system is used to promote biological
oxidation in order to treat the pollutants in
wastewater.
This aerobic system is aimed to reduce Biological
Oxygen Demand (BOD), Suspended Solids (SS) by
utilizing the microogranisms to feed on the
organic matters in the wastewater stream.
51

 In aeration process, it
introduces the air into
the wastewater stream
and thus increase the
Dissolved Oxygen (DO)
content which is favour
for bacterial growth.
Also, carbon source
would be introduced to
encourage the
bacterial growth in
order to enhance the
performance of the
aeration process.
52

Reflection and
learning
experiences

53

54