Food quality control programme

Food safety and quality of food in

malaysia, Ministry of health malaysia
Vision
Ensure food security and improve the integrity of
the food safety and quality through shared
responsibility and accountability
management effective towards Vision 2020.

Mision
Create community involvement and participation

in health to stimulate and facilitate people to:

Reach their full health potential.
Appreciate health as a valuable asset.
Take positive steps to further enhance and maintain
their health status to enjoy a better quality of life.

strategy
1. Drafting and updating legislation,
codes of practice and guidelines.
2. Enforce food legislation.
3. Implement the monitoring, surveillance
and enforcement of local food, exports
and imports.
4. Solve the problem at the source.

strategy
5. Promoting food handling practices and good
hygiene.
6. Doing research and studies on food safety.
7.

Helping Small and Medium Industries (SMIs).

8. Coordination and collaboration between other

agencies at national and international level.
9. Strengthen the Quality Assurance Program.

National food safety

Introduction:
1. Food is not only an agricultural commodity and
trade but more importantly, it can pose a risk to
public health. With the ability to sustain growth in
the food sector depends on the effectiveness of food
safety programs designed to protect consumers
from health hazards and fraud, as well as
promoting food trade.
2.

National food safety

2. Given its potential impact on the economy and

public health, particularly in times of crisis food

safety, the importance of food safety or risk
management (risk management) should not be
underestimated.
3. Progress and development in the field of science
and technology has intensified agriculture and food
production. Despite this benefit, but without any
regulation it may pose a risk that could threaten the
health of consumers.

National food safety

4. Changes in consumer tastes and preferences as

well as the increase in income has played a key role in

diversifying the choice and availability ( availability )
of food.
5. In addition, the globalization of food trade,
increase economic dependence and cultural
exchanges have also gradually affect adoption varied
tastes and preferences of consumers. This has
resulted in inclusion of widely different types of food
in the market, making it a burden to the government
because of limited resources to ensure food safety.

National food safety

6. Implementation of international trade agreements and

regional trade liberalization will continue to feed and this

resulted in the entry of food into the market dramatically.
With the signing of the Agreement and Phytosanitay Sanitary

Measures (SPS) and Technical Barriers to Trade (TBT) under

the World Trade Organisation (WTO) member countries have
been burdened with new obligations related to food safety in
international food trade to protect the rights of the country
members.
All the pressures and challenges have led to the need to

formulate a national food security policy integration.

National food safety

objective:
The objective of national food security policy is intended to
provide direction and focus to all the stakeholders in the
creation and implementation of food safety measures, based
collaboration to protect the health of consumers.

Scope:
Food safety should be established along the food chain from

farm to table ( farm to table ) should be fully protected the

health of consumers. This requires collaboration and
cooperation of the various agencies and disciplines including
government agencies related, the food industry, the
consumers, the scientific community and others.

National food safety:

The entire food chain must include the
following stages:
1. Primary production
Agricultural practices and use of inputs
such as pesticides, fertilizers,
veterinary drugs and animal feed can
lead to excessive levels of chemicals and
thus result in food products such as meat
and poultry, fish and other agricultural
products are not safe.

2. Primary Food Processing

Special attention on the primary food processing are
also needed to achieve food security. These include
cleanliness ( hygiene ) and sanitary and postharvest handling such as during slaughter in
slaughter houses or in milk produced on the farm,
because these foods may be an agent to spread health
threat.

3. Secondary Food Processing

Similarly, secondary food processing which includes a

variety of foods processed at the plant.

 4. Food Distribution
Practices and conditions of storage, transportation

and distribution of food supply food either local or

imported or exported will affect food security.

5. Food retailing
The food offered for sale in retail channels such as

supermarkets, shops, market stalls and need to be

emphasized so that safe consumption.

6.Food Services
Handling, preparation and storage of food in food
premises such as restaurants, canteens, stalls and
catering services require special controls relating to
cleanliness, security, pest control and sanitation, as most
food-borne illness caused by handling and unsanitary food
preparation .

7. Food Preparation at Home

Consumer education in terms of the purchase, storage,

handling and preparation of food at home is a key

element to ensure the provision of safe food. Handling and
preparation of the less perfect at home can affect the efforts
that have been taken by other sectors of food security.

Food safety and quality of food in malaysia or

Bahagian Keselamatan dan kualiti
makanan(BKKM)
This department come under Ministry of Health

Malaysia
OBJECTIVE

BKKM established to
strengthen the activities of planning,
implementing, monitoring and evaluating the
Food Safety and Quality Program for protecting
the public against health hazards and fraud in the

objectives
1.
2.
3.
4
5
6
7

storage
preparation,
processing,
packaging,
transportation,
sale and
consumption of food
and facilitating food trade.

Function
Function
1. This division is responsible for
planning,implementing, Monitoring and
evaluating the Food Safety and Quality
Program implemented at the national, state,
district, entrance and local authorities.
2. Food Safety and Quality Program is designed to
protect the public from the health hazards of food
and fraud in the preparation, sale and use of food.

functions
3. Ensure the preparation, sale and storage of all food
is clean and safe and in compliance with the Food
Act 1983 , Food Regulations 1985 and the Food
Hygiene Regulations 2009
4. Ensure that all food sold is:
free from pollution and food additives that are not
needed and intended fraud;
comply with the regulations and laws that set, and
labeled and advertised with sufficient and give a true
picture of the contents of the food.

function
5.

Ensure all food imported into this country is

Safe and comply with the Food Act 1983 and Food
Regulations 1985

6. Ensure food exported by these countries to comply

with the legislation required by the importing country
and comply with Food Regulations (Production
Export Health Certificate for Fish and Fish Products
to the European Union) in 2009 for the export of fish
and fish products to the EU market, and
7. Ensure that the public receives accurate information
about food safety and food hygiene.

Food laws and regulations

This responsibility was based on
1. government policy,
2 directives from the ministry,
3 the Food Act 1983,
4 Food regulations(fish exports)
regulations 2009

Food laws and regulations

5. Food Hygiene Regulations 2009,
6. Food Regulations (Production Export Health
Certificate for Fish and Fish Products to the
European Union) Regulations 2009
7. Food Irradiation Regulations 2011
8. Waste pesticide residues in food (under food
regulation 1985)

Incidence Rate and Mortality Rate of Communicable

Diseases, 2011(per 100,000
Population)CommunicableDiseasesIncidence
Food and Water Borne Diseases

Cholera

Dysentery
Food Poisoning
Typhoid
Hepatitis A

morbidity
2.02
0.15
56.25
0.84
1.71

mortality
0.04
0
0.03
0.00
0.00

Activities
1. Food premise
- registration
- inspection
- closure of food premise
- enforcement food act 1983 and food
hygiene regulations 2009

2. Certification
a. Good food Scheme industry Responsibility

b. Certification Scheme Hazard Analysis and Critical

Control Point (HACCP)

c. Certification of scheme good manufacturing practice (

GMP)

(MESTI)

Certification
d. Recognition Guidelines "Clean, Safe and
Healthy" (Bess) For operators of Food Premises
Bersih Sihat dan Selamat ( BeSS)

Certification
e. Production of Export Certificates:

i.

Health Certificate (Food & Exports by Type of

Fish and Fish Products to the European Union)
ii. Certificate of Non-Genetically Modified
Food (GMF)
iii. Certificate of Free Sale
iv . Content Certificate Melamine

3. licencing
i. Water source information
ii. Ice
iii mineral water and packaged drinking water
4. Food analysis laboratory
i. maleic acid in food
ii. Food analysis to issue certificate
iii. Laboratory accredition for analysis food
iv. Recognised lab or public health lab
v. Nirate/nitrite in swiftnet

5.

self examination
i. school
ii. National service

6. Food handlers
- Food handlers training program (LPM)
7. Domestic Industry Branch Activities
- health education

8.

food export
- issuing Health certificate
- i. fish and fishery food
ii. Nest swiftleft
iii. Free sale
iv. Non-GMF
v. EU

9. food imports
i. sampling and inspection
ii. Fosim ( Food safety information system of
Malaysia)

10. CODEX MALAYSIA AND INTERNATIONAL

- standard set by Malaysia and international on
food safety and quality

11. research
- Food safety monitoring project
12. Food labelling
- enforcement food act 1983
- advisory/consultant/review
- standard/product formulation
13. Food sampling
- enforcement food act 1983
- vegetable/fruit/chicken,egg/fish/pork,beef,duck
- surveillance
14 complaint investigation

15. Food safety

- nutrition
- security policy
16. client charter
customer charter is an organisational policy that sets
the standards for a company in regard to customer
service. All employees share the charter so they work
under the customer charter to guarantee the best
customer service possible.
17. statistic on-line services

Food sampling
Statistik Pensampelan Makanan

statistic on-line services

Food hygiene
Food hygiene are the measures that are taken to
ensure the safety of food. This can be during
preparation, manufacture, processing, storage,
distribution, transportation, offering and
handling of the food or the food products. Lack of
adequate food hygiene can lead to food poisoning
and death of the consumer.

FOOD SAFETY
Food safety is a scientific discipline describing

handling, preparation, and storage of food in ways

that prevent foodborne illness
Food safety refers to the conditions and practices

that preserve the quality of food to prevent

contamination and foodborne illnesses.

food quality
food quality is the quality characteristics of food
that is acceptable to consumers. This includes
external factors as appearance (size, shape, colour,
gloss, and consistency), texture, and flavour; factors
such as federal grade standards (e.g. of eggs) and
internal (chemical, physical, microbial).

Food quality
Food quality is the extent to which all the established
requirements relating to the characteristics of a food are
met. Examples:
1. Identity of a food in relation to a standard (e.g.,
standardized food)
2. Declared gross or net quantity (e.g., weight or
volume) of a unit of the food or net fill of a food
container
3. Declared or claimed amount of one or more stated
components of a food

Food quality
4. Appearance (e.g., size, shape, color)
- Flavor
- Aroma
- Texture
- Viscosity
- Shelf-life stability
- Fitness for use as human food
- Wholesomeness
- Adulteration
- Packaging
- Labeling

What is food quality

degree of excellence
a value of products
fitness for use/ consumption

CONSUMER SATISFACTION

The requirements necessary to satisfy the needs and

expectations of the consumer.

Dimension of Quality
DESIGN - customer,manufacturer,stake
holders
Conformence - performance,
features,conforments,reliability,durability,ser
vice ability,aestatic and perceive quality

Food quality concept

1. Extrinsic factors-

emotion(culture),regulation,availability,price,brand
name,convenience and sales service
2. Intrinsic factors
Taste,flavor and texture
Shape and apperance
Nutritional value and health aspects

Shelf life
Safety( microbial and chemical)
Packaging

( van boekel 2006)

Intrinsic quality
All of the intrinsic quality factors are influenced by:

the quality of raw materials

the composition of the food
processing methods
storage method & conditions

Why quality is important

What is a good quality product?

- conformance to specification (production)

- fitness for use (consumption)
- customer satisfaction
- exceeding consumer expectations

Consumer requirements include

1. Safety requirements
The absence of risk factors.

2. Commodity requirements
The conformity of a product to its definition.
Established by law, voluntary regulations or

customary practices.
3. Nutritional requirements
These are extremely important since the main
purpose of eating is to satisfy nutritional needs.

Consumer requirements include

4. Sensory requirements
These are very important since the brain will transform

sensation into perceptions.

Our sensory perceptions take place in a space that is
closely connected with other brain functions and
contents, such as memory, culture, values, emotions,
etc.

Consumer requirements include

5. Ethical requirements
Include organic agriculture, the defence of the environment,

the defence of biodiversity against mass production, the wellbeing of animals, etc.
6. Guarantee requirements
The certification and traceability procedure.
7. The requirements of the packaging system
Facilitate product recognition, marketing and use.
Also include aesthetic requirements concerning its
presentation, and consumer information conveyed by the
label.
Consumers tend to prefer products that are easier to handle
or use (convenience).

quality system management!

process control
produce a good quality product and to maintain or even to

improve the quality

Food Quality Standards

a Some of quality characteristics are covered in
food laws and regulations.
b. Failure of a food to meet regulatory
requirements relating to a standard of
identity, the declared quantity, declared
ingredients, or label claims, can be
considered as misrepresentation, misbranding,
or fraud.

Food Quality Standards

The spoilage, deterioration, or
decomposition of foods with the absence
of any resulting harmful substance that can
lead to illness or injury, can be considered
as failure to meet food quality
requirements based on fitness for human
use or wholesomeness criteria.

C.

common standards:
1. Legal Standards

Legal standards are mandatory and are set up by law

or through regulations.
Legal standards are generally concerned with the
involving insects, molds, yeasts and pesticides;
the maximum limits of additives permitted; or by
establishing specific processing conditions so that
extraneous materials do not contaminate foods

common standards

2. Company or Voluntary Label Standards

These standards represent those established by various

segments of the food industry.
They represent a consumer image and may become a
trademark or symbol of product quality.
3. Industry Standards.
Those whereby an organize group attempts to establish
given quality limits for a given commodity. Industry
standards are implemented due to the pressure from
marketing organizations
4. Consumer or grade standards.

These represent the consumers requirements for a product.

International Food Standards

Codex alimentarus
Also called as
International
Food Law or Food Code
Developed Codex in 1962
Subsidiary of Food and Agriculture Organization (FAO),

United Nations (UN)and World Health Organization

(WHO)

Joint venture between FAO and WHO to formulate

internationally accepted food safety standards for

protection of human health and to ensure fair trade
practices

Codex alimentarus
Impacted quality and safety of world food supply
Upgraded standards for manufacturing, processing,

safety and quality throughout world

Increased international trade 800% since 1962
Contributes to lowering of trade barriers and

protectionism

Purpose of the Codex Alimentarius

To protect consumer health and economic
interests and to secure fair trade practices in
the food industry
Coordination of all food standards
Initiation and supervision of draft standards
Finalization of food standards

Publication of standards worldwide

Amend standards in face of new technology

Codex Alimentarius
Ensures that products complying with Codex
standards can be bought and sold on the
international market without compromising
health or interests of consumers
Codex standards ensure product is safe
internationally
Review of member laws based in internationally
accepted scientific and technological standards

Food under the Codex:

any substance, whether processed, partly processed or

raw, which is intended for human consumption and

includes drink, chewing gum and any substance
which has been used in the manufacture, preparation
or treatment of food but does not include cosmetics,
tobacco or substances used solely as drugs

Structure of Codex Commission

Inter-governmental body
Open to all UN member nations
Currently 165 members (98% of world)
Secretariat oversees Executive Committee
Located at FAO in Rome

Codex Legal Tools:

Codex Standards
Codes of Practices
Guidelines and Recommendations

Codex Standards
1. Food requirements intended to provide consumers

with a sound, wholesome food product free from

adulteration, correctly labeled and presented.
2. Explicitly quantifies and specifies in acceptable

form, exactly what is considered to be in

compliance with regards to certain commodities

Codex Standards
3International acceptance most importance

consideration next to safety

4. Prescribed format used to develop each standard.

Must include:
Name, scope, description, essential composition

and quality factors, food additives, contaminants,

hygiene, weights and measures, labeling and
methods of analysis and sampling

Codex Standards
5. Use HACCP in development of standards
6. Flexible enough to allow member incorporate them
into existing legislation
7. Strive for international consensus

8. Now incorporate risk analysis methods

Codes of Practice
Advisory text issued to all members
1. Designed to assist members in achieving

purposes of Codex
2. Individual members decide how to use code

3. Typically describe hygiene requirements

Adequate / Acceptable

4.

Considered checklist of requirements for

enforcement authorities

Food Labeling Requirements under Codex

Alimentarius
Name of the food
List of ingredients (in descending order)
Net content and drained weight

Name and address of manufacturer

Country of origin
Lot identification
Date marking and storage instructions
Instructions for use

Codex alimentarius

The Codex Alimentarius Commission shall be responsible

for making proposals to, and shall be consulted by, the
Directors General of the Food and Agriculture
Organization (FAO) and the World Health Organization
(WHO) on all matters pertaining to the implementation
of the Joint FAO/WHO Food Standards Programme

codex
The code has had an enormousimpact on the thinking

of food producers and processors as well as on the

awareness of the end users the consumers.
Its influence extends to every continent, and its

contribution to the protection of public health and

fair practices in the food trade

CODEX
The Codex Alimentarius or the food code is the global

reference point for consumers, food producers,

processors, and international trade organisations.
national food agencies

The Codex Alimentarius Commission is often simply

referred to as Codex

codex
The Codex Alimentarius system presents a unique
opportunity for all countries to join the
international community in formulating and
harmonizing food standards and ensuring their
global implementation.
It also allows them a role in the development of codes
governing hygienic processing practices and
recommendations relating to compliance with those
standards.

codex
Codex standards have become the benchmarks

against which national food measures and

regulations are evaluated within the legal
parameters of the World Trade Organization (WTO)
Agreements.

codex
Alimentarius Commission the body responsible for
compiling the standards, codes of practice,
guidelines and recommendations that constitute
In the Codex Alimentarius.
The Codex Alimentarius Commission,
FAO, WHO and their partners are
currently implementing the findings of the
evaluation.

Codex Alimentarius
Simply stated, the Codex Alimentarius is a collection
of standards, codes of practice, guidelines and
other recommendations.
Some of these texts are very general, and some are very
specific.
Some deal with detailed requirements related to a food
or group of foods;
others deal with the operation and management of
production processes or
the operation of government regulatory systems for
food safety and consumer protection.

 Codex standards,
guidelines and codes of practice by subject
matter as of July 2006 after the decisions

of the 29th Codex Alimentarius

Commission
Commodity standards
Food Labelling
Food Hygiene
Food safety risk assessment
Sampling and analysis
Inspection and certification procedures

Animal food production

Contaminants in foods (maximum levels,
detection and prevention)
Food additives provisions
Maximum limits for pesticide residues
Maximum limits for veterinary drugs in
foods

Codex in malaysia
Malaysia also included with codex alimentarius
Malaysia with own standard for food by using
1.

Food Act 1983

2. Food Hygiene Regulations 2009,

3. Food Regulations (Production Export Health
Certificate for Fish and Fish Products to the
European Union) Regulations 2009
4. Food Irradiation Regulations 2011
5. Food regulations(fish exports) regulations 2009

 Thank you