Food Handler Training
Each country has their respective food law to govern food fields ensuring food that are produce must as
par as food safety standards. In Malaysia, food act and regulation states that’s we must undergo Food
Handler Training to operate in food fields.
About
Food Handler training main objective is to prevent food poisoning occurrence among consumers. Under
the Food Hygiene Regulation 2009, it has stated that food handlers must comply 2 things to operate in
food premises: a) Food handler must acquire Food handler Certification, which will be provided after
sitting in a 3-hours class Food Handler Training session b) Food handler must get Anti Typhoid jab, which
need to be renewed every 3 years. A fee of RM50 is charged for each person who will take this course.
Covered Topic
Total there are 4 topics covered to complete this Food Handler Course. 1) Introduction 2) Food Hygiene
3) Food Safety 4) Critical factors causing food poisoning
Introduction is where you will understand generally why this course is given much importance, what is
food poisoning is all about, who do we classify them as food handler, what are the food laws and
regulation that governs food safety.
Basically, how to ensure clean food that is being prepare would be covered in Food Hygiene. 3 aspects
will be emphasized that’s is personal hygiene, utensil cleanliness and premise cleanliness. Personal
hygiene is meant for food handler who are preparing food for their customer which includes proper
attire wear, hand washing technique, best practices. As for, utensil cleanliness, there is explanation on
what are utensil that are used, suitable & proper utensils to be used in food premises, appropriate place
to do washing, rinsing and sanitizing of all utensil and also highlight the function of grease trapper.
Personal hygiene and clean utensil would not be complete if premise cleanliness is not maintained.
When maintaining the premises, it involved internal and external requirement, list of basic necessity
must be in functionable condition, interior design and material used to build in the premises, how to
prevent pest infestation, ensure the rubbish and dustbin are manage orderly.
Safe food must be ensure from farm to fork, which will discuss in food safety, where how we ensure the
food is safe in each handling before serving the food to our customer. We walk through choosing the
wet and dry raw materials, processed food, expiry date importance, water source, next will be proper
storage condition with the right temperature, follow with prepping the raw material for cooking,
cooking duration and maximum hours to serve the cooked food, what are undercooked food, examples
and what will it cause, appropriate ways to store food in refrigerator, we also will cover food packaging
and food transportation.
Last but not least we will revisit on the factors that causes food poisoning. I would like to highlight the
most common cause of food poisoning is Cross-Contamination. Next up, we will discuss a cross-
contamination.
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