FOOD HISTORY

Our existence has been Hunting and fishing to They moving from one
dependant on food gather food place to another

Human learn how to

cultivate crops and Nowdays , individuals
domesticate animal and families be able to Modern food system
and they started to make their own food
form small village
 Malaysia’s Food Safety System

“The Malaysia food safety system is

characterized by its complexity and
diversity; with different authority
entrusted with the task of
ensuring food safety at
different stages
of the food chain”
FOOD SAFETY & QUALITY CONTROL

To Protect The Public Against Food

Related Hazards & Fraud As Well As
To Motivate And Promote The
Preparation, Handling, Distribution,
Sale And Consumption Of Safe And
Quality Food
 Hazard Analysis Critical Control Point

Food Safety Management System

It Identifies, Evaluate and Controls Hazards which
are Significant for Food Safe
 DEFINITION
• HACCP is a systematic approach to
identify, evaluate and control food safety
hazards that are caused by biological,
chemical or physical agents.
• These agents can cause illness if not
controlled.
 WHO RESPONBILITY
• All food handlers - proper implementation of food
safety standards
• Only archived by proper training and contant
demotration
• Commitment to food safety standards are required
 OBJECTIVE
• To ensure that the food served to the guest is safe for human
consumption.
• Awareness to food handling techniques.
• Understanding the faults and taking corrective action.
• Better knowledge to food handlers for longer shelf life of
cooked and raw food.
• This methods also has other benefits of maintaining food
quality and managing food cost
The Beginning of HACCP

• A forerunner of HACCP was developed

during World War II
• Jointly developed by the Pilsbury Company,
and NASA to prevents astronauts from
getting food poisoning
• Their goal was produce 100% safe food
 HAZARDS
• A biological, chemical or physical agent that is reasonably
likely to cause illness or injury in the absence of its control .
Example :
• Biological Hazards - Microorganisms & Parasitic worms
• Chemical Hazards – Harvesting, storage, preparation &
service
• Physical Hazards - Accidental conramination & poor food
handling pratices
 FOOD HANDLERS

• Training of food handlers:

•To increase the awareness of food handlers on
food hygiene and sanitation in a more
structured and systematic manner, through
Accreditation Food Handlers Training
Institutions – 1996
• Training of Trainer’s - 1998
 FOOD HYGIENE 
• The conditions and measures necessary to
ensure the safety of food from production to
compumtion
• Because the less food hygiene the food will
be get a diseases
• Its because the consumer will get the
diseases and maybe will dead
7 Steps To Wash Hands 

Step 2 - Rub your

palms together.
 Activity

Food Handler -- Right or

Wrong?
Food Handler -- Right or Wrong?
Food Handler -- Right or Wrong?
 ANIMALS
Live animals cannot be on the premises except for:
*Edible/decorative fish in an aquarium
*Shellfish or crustacea on ice under refrigeration or in display tanks
*Patrol dogs or sentry dogs
*Service animals
*Live fish bait