INTRODUCTION

Inspection of food premises is carried out to ensure that food premises which operate comply with hygiene standards outlined by Ministry of Health Malaysia. Field of public health especially the Food Safety and Quality Unit is an organization under the Ministry of Health that functions to control the quality and safety of food. Therefore, these organizations indirectly responsible to ensure food sold is safe towards the better community health. Inspection of food premises is one of the activities under the Food Safety and Quality. Therefore, inspection of food premises is one of the duties of Assistant Health Environmental Health under the Food Safety and Quality Unit in Seberang Perai Tengah District Health Office.

"Food premises" means premises used for or in connection with the preparation, preservation, packaging, storage, conveyance, distribution or sale of any food, or the relabeling, reprocessing or reconditioning of any food. There are four categories of classification of food premises under Regulation 3 of the Food Hygiene Regulations 2009 which category I, category II, category III and category IV. Food premises Category I represents all food premises involved in food manufacturing. Food premises that are involved in catering or large-scale food catering is food premises Category II. Whereas, food premises Category III are all premises involved in the preparation, processing, storage and serving of food for sale such as restaurants, food stalls, kiosks, canteens and hawkers. Finally, Category IV represents all vehicles which were used as premises that sell food ready to eat.

Inspection of food premises is accomplished using method of observation in certain aspects which are recognized by the Ministry of Health such as process control, food handlers, sanitation buildings, facilities are drainage and piping, food waste management, sanitation facilities, pest control, water supply source, equipment and tools used, and others. Inspection of food premises is intended to ensure that food handlers are in good health and food premises are clean and safe for workers and the public. It also seeks to take action against entrepreneurs of food premises that breach against predefined rules. The food premises inspection is also to evaluate the situation of the premises in terms of comfort of workplace, safety and health of workers and consumers. The inspection procedures of food premises should be emphasized to make an effective assessment.

OBJECTIVES

General ObjectiveThe inspection of food premises is intended to protect the public against dangerous in terms of health and fraud in the preparation, sale and use of food so that the incidence and prevalence of food and water borne diseases such as food poisoning, dysentery, cholera and typhoid fever can be are reduced.

Specific Objectives1. To implement the enforcement under the Food Act 1983, the Food Regulations 1985 and the Food Hygiene Regulations 2009 to ensuring that provisions are complied with.2. To ensure every food handler gets injection of typhoid vaccine, attend food handling courses and has a level of good health and hygiene.3. To provide health education to food handlers and food premises operators related to the interests of food premises management that comply with the Food Hygiene Code as well to ensure the safety of food sold.

METHODOLOGY

On Tuesday, 30th June 2015, a food premise inspections have been carried out from 11.00 am until 12.00 pm. The inspection of food premises has been carried out at a restaurant Ixora Hotel in 3096, Jalan Baru, Bandar Perai Jaya, 13600 Perai, Penang. That restaurant is food premises where food is prepared, processed, stored, and made available for sale. Type of inspection was Premises Clean operation. This activity was carried out by members of the Food Safety and Quality Unit from Seberang Perai Tengah District Health Office including Koldip Kamar a/l Chand Singh, Nur Muhammad Bin Zainal Abidin Ekman and Teoh Boon How who is an Assistant Environmental Health Officer. All of the trainers of Assistant Environmental Health Officer from Universiti Teknologi MARA (UiTM) including Nur Nadiah Nabilah Binti Jainuddin, Nurul Atikah Binti Mohamed Sulaiman, Nor Shafirah Binti Mat Salleh, Azieraini Binti Anuar dan Farah Nurawalin Binti Othman also joined the inspection of food premise that have been conducted.

Before we went to the food premises, we were briefed by AEHO U29 Teoh Boon How about inspections of food premises and learn about the procedures for the inspection of food premises in accordance with established procedures (See Appendix 2). Type of food premises inspections that should be checked must be identified either routine, complaints, follow up etc. Then we have provided the form and all the necessary equipment to undergo inspections of food premises in accordance with the checklist of equipment (See Appendix 3). In addition, ensure that the card is carried by an authorized officer who carrying out the inspection of premises. This was necessary because to avoid problems that may arise during an inspection because this matter involves legal procedures. Once all the equipment for inspection has been provided, we went to the premises with office van that has been provided.

After arriving at the food premises, AEHO Nur Muhammad Ekman Bin Zainal Abidin and AEHO Teoh Boon How went to see the restaurant hotel manager to introduce themselves and explain the purpose of coming is to conduct the food premise inspection. The authorized card is also shown as proof has the power to enter and inspect the premises. Then we have conducted an examination and evaluation of the restaurant is based on the form KKM-PPKM-2/09 of Form of Food Premises Evaluation of Risk-Based (See Appendix 4). Pictures have been taken when problems and weakness were found in the premises (See Appendix 1). Administrative data on premise were also taken such as name of the premises owner, premises address, business registration number, the registration number of the MOH, the number of employees, business hours and so on. In addition, health screening of food handlers also has been carried out by checked the card of vaccines typhoid, certificate of food handler training and the hygiene practice of food handlers.

After carrying out the inspection and identify the problems and weaknesses in the premises, the notice of Cleaning Instructions / Corrective Actions issued by using the form KKM-PPKM-2A / 09. Corrective actions must be carried out as instructed in the stipulated time period of 14 days from the date of inspection. Then, the notice shall be signed by the Authorized Officer and the restaurant manager. A duplicate copy of the notice handed over to the manager of the restaurant for reference. Next, advice and health education is given to the respective restaurant manager and food handlers to ensure that the premises are kept clean and the food served is safe to eat.

After completion of the inspection, we are return to the office. In the office, the inspection data recorded in the return of KMM101 namely Inspection Activity Report and Closure of Food Premise. All the details of the information entered in detail into the premises return. In addition, the inspection form kept on file for manual records office. Records are stored according to the class or category of premises, local area, district, or village. All of this work is assisted by the Assistant of Public Health. Finally, return will be sent to BKMM the Penang State Health Department (JKN Penang).RESULTS

Inspection are made on that premises is carried out by using the observation method in certain aspects such as process control, building cleanliness, food handlers, plumbing and drainage facilities, sanitary facilities, waste and solid waste management, pest control, sanitation of tools and instruments used, water supply source and so on. Aspects of food handlers were also taken into account by checking the card of vaccines typhoid and food handler training certificate. Aspect of hygiene of food handler and protective clothing every food handler also be examined such as the use of aprons, hats, and shoes.

Based on the inspection that was carried out on the restaurant, there are several problems that have been identified which are the floors are not in good condition because damaged pipes are not repaired causing water to flow onto the floor. In addition, there is a problem with drainage facilities where there are food waste that goes into the drain. Finally, the foods ingredients used for cooking are not labeled.

Inspection of food handlers that have been conducted found that all food handlers who work in that restaurant is getting vaccinated against typhoid and attend training courses of food handling. Meanwhile, the hygiene and personal protective clothing every food handler is also in good condition due to practice wearing of aprons, hats, and shoes covered.

After inspection, the calculation for results of the inspection are calculated based on demerit marked on the form (See Appendix 4), which is a 5 demerit points and the actual number of demerit points is 4.6. Total score of demerit points for the restaurant, store and hawker is 87 demerit points. Therefore, the mark obtained by a restaurant Ixora Hotel is 95.4.The calculation of mark is as follow:Demerit points = 5The number of demerit= 5/87 x 100 = 4.6Total marks = 100 4.6 = 95.4%

DISCUSSION

Food premises that are dirty filled with garbage and using of unsanitary equipment was the cause of microorganisms breeding. Unsanitary food premises can cause the breeding of cockroaches, flies and rats. Food prepared in those dirty circumstances was the cause of the occurrence of food poisoning and food-borne diseases such as cholera and typhoid fever. Therefore, inspection of food premises conducted to protect consumers from the risk of food poisoning and conveys information to the owner of food premises and food handler in order to improve the hygiene of food premise.

Based on the results of inspections of Ixora Hotel restaurant, there are several problems that have been identified which can cause various negative effects. Slippery floor in the kitchen can cause an accident. Additionally, food waste that goes into the drain can cause the drain clogged and water cannot flow smoothly. Finally, food ingredients for cooking that are not labeled may cause process of work can not work smoothly. Marks ratings given to the restaurant was of 95.4%. So the premise is still allowed to operate as usual due comply with the standard percentage for a restaurant for continuous operation of over 65%.

Although the rating mark of restaurant is reached the standard for a restaurant to continue operation but the percentage should be increased so that the restaurant can operate more efficiently. Poor management of aspect of safety and quality that can endanger safety and health should be concerns and improved if wants a business to continues to progress.

RECOMMENDATIONS

Inspection food premises is one of the measures of control and monitoring by the Ministry of Health under the Food Safety and Quality Unit on food handlers, quality of food produced and cleanliness of food premises. If inspection of the premises carried out revealed a premise that does not comply with certain aspects of that votes, then the cleaning instructions issued. Notice of cleaning directions is given after carrying out the inspection of food premises. Cleaning instructions are given to ensure that the owners of the premises carrying out the corrective action within the time period specified.

A corrective action that must be carried out by the restaurant manager is to make sure food wastes are not discharged into the drains to prevent the drain from clogged and smelly. Next, the broken pipe in the kitchen is repaired as soon as possible so that the floor is always in a clean condition and not slippery. Lastly, the entire food ingredient for cooking is labeled so that the work processes run more smoothly.

Inspection of food premises is important to improve the understanding of proper food handling to entrepreneurs, managers and food handlers through health education given while running the inspection. It also aims to ensure that food premises are always in a state of cleanliness in all aspects of sanitary of food premises. In addition, inspection of food premises is important so that the owner of the premises and the food is always adhere to meet the standards set by the ministry to prevent the occurrence of food poisoning and prevent the spread of health problems arising from food.

CONCLUSIONS

In terms of inspections carried out, various weaknesses and problems have been identified in terms of the importance and the impact on food safety and quality. Therefore, it is important that food premises inspection carried out to ensure that food premises that operate always observe and comply with the standards set by the enforcement of relevant laws such as the Food Act 1983 and Food Regulations 1985 and the Food Hygiene Regulations 2009.

In addition, the health examination conducted on food handlers is also important to ensure that the food provided is safe and free of contaminants which can cause illnesses like dysentery, typhoid fever, cholera and food poisoning. Indirectly, it can also reduce cases of food poisoning and food and water borne disease. In addition, through health education provided is to enhance the understanding of food handling for hand handler and to ensure that the food made is does not pose any problem to health.

These inspections are also carried out to ensure the cleanliness of food premises are operating within an optimal hygiene. For food premises that are dirty or unclean, the premises are not allowed to operate until the premise is cleaned properly. An unhygienic food premises and not up to standard marks allocated can be closed under the Food Act 1983 of Section 11. Activities premise inspection should be carried out as often as possible so that the operators of food premises are always sensitive to the sanitary of their premises because it involves the health and safety of the public. In conclusion, the whole of food premises inspection that has been conducted is achieve the desired objectives.

REFERENCES

Fail Meja Unit Keselamatan dan Kualiti Makanan. (n.d.). Bukit Mertajam: Pejabat Kesihatan Daerah Seberang Perai Tengah.Bahagian Kawalan Mutu Makanan. (1999). Manual Prosedur Kerja: Kawalan Mutu Makanan. Kuala Lumpur: Kementerian Kesihatan Malaysia.Bahagian Pematuhan Dan Pembangunan Industri Program Keselamatan Dan Kualiti Makanan. (1999). Manual Prosedur Kerja: Kawalan Mutu Makanan. Kuala Lumpur: Kementerian Kesihatan Malaysia.Mohd Syafik Bin Mahati, (2014) Prosedur Pemeriksaan Premis, Penutupan Premis Tak Suci Dan Ingkar Perintah Penutupan. Kota Tinggi: Pejabat Kesihatan Kota Tinggi.Aktiviti pendaftaran premis makanan. (n.d.). Retrieved July 4, 2015, from Portal Rasmi Daerah Batu Gajah: http://www.mdbg.gov.my/web/guest/peraturan-peraturan-kebersihan-makanan-2009Bahagian Kawalan Mutu Makanan. (2001). Garis panduan kebersihan untuk kedai makan dan restoran. Kementerian Kesihatan Malaysia.Pemeriksaan dan Penutupan Premis Makanan. (2014, April 17). Retrieved July 15, 2015, from Bahagian Keselamatan dan Kualiti Makanan: http://fsq.moh.gov.my/v4/index.php/component/k2/item/309

APPENDICESAPPENDIX 1

Diagram 1: The food ingredients for cooking that is stored did not label.

Diagram 2: The floor in kitchen is slippery.

APPENDIX 2NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN

PROSES KERJA

Anggota TerlibatProses/TindakanDokumen Berkaitan

PPKP

PPKP

1. Semak daftar premis makanan mengikut kategori premis

2. Asingkan premis mengikut tahap risiko

3. Kenalpasti premis yang akan diperiksa:-i) Premis baruii) Dari aduaniii) Susulan

4. Sedia peralatan pemeriksaan premis mengikut senarai semak

5. Menjalankan pemeriksaan premis

a. Kenalkan diri dan pembantu (tunjukkan Kad Perakuan Kuasa) dan terangkan tujuan kedatangan kepada pemilik atau wakil yang telah dikenalpasti

b. Jalankan pemeriksaan dan buat penilaian ke atas premis makanan dengan disaksikan bersama oleh pemilik atau wakil di premis makanan berdasarkan format pemeriksaan premis

-Ambil gambar berdasarkan kelemahan yang ditemui

- Ambil sampel makanan, jika perlu

- Ambil sampel persekitaran, jika perlu

FoSim Domestik

Manual Pemeriksaan Premis Berdasarkan Risiko

Senarai Semak Peralatan Lampiran C

Lampiran DLampiran ELampiran F

Rujuk Prosedur pensampelanmakanan : SOP-PKKM-PPI-03-12

6. Sediakan laporan pemeriksaan premis dan serahkan kepada tuan punya premis

- Hantar sampel untuk dianalisa bila perlu- Hantar sampel persekitaran bila perlu- Hantar filem untuk diproses- Simpan bahagian sampel bila perlu di tempat selamat.

7. Sediakan laporan pemeriksaan premis mengikut jenis pemeriksaan

(i) Laporan pemeriksaan premis berdasarkan aduan hendaklah disediakan dalam tempoh 7 hari

(ii) Pemeriksaan premis berdasarkan tindakan Penguatkuasaan di bawah Seksyen 10 & Seksyen 11 Akta Makanan 1983, PKP/KPPKP/PPKPK atau Pegawai Diberi Kuasa perlu menyediakan laporan tersebut dengan serta-merta

PKD/PTMD/PKP/KPPKP/PPKPK8. Semak laporan dan tentukan tindakan yang akan diambil;

Jika pemeriksaan premis dibuat berdasarkan aduan, serahkan sesalinan laporan kepada pengadu, jika perlu. Jika pemeriksaan premis tidak memuaskan serahkan laporan pemeriksaan beserta dokumen yang berkaitan kepada pegawai penyiasat untuk tindakan selanjutnya dan

Jika premis tersebut perlu ditutup, laksanakan proses penutupan.

Prosedur Penutupan Premis Makanan Tidak Suci : SOP-PKKM-PPI-02-12

Rujuk Prosedur Penutupan Premis dan Engkar Perintah SOP- PKKM-PPI-02-12

PPKP9. Masukkan laporan ke dalam Sistem FoSim Domestik dan daftar premis ke dalam sistem FoSim Domestik jika premis tersebut belum didaftar.

Sistem FoSIM Domestik

PPKP10. Sediakan reten seperti yang dikehendaki mengikut tempoh masa yang ditetapkan dan serahkan kepada PTMD untuk semakan.Maklumat asas pengendali makananKMM 201, KMM 215, KMM 209, KMM 211A

PTMD11. Buat analisis data dan penilaian aktiviti pemeriksaan premis makanan untuk dikemukakan kepada BKKM Negeri.

PPKP12. Kemaskini laporan dan hantar ke BKKM Negeri.

Sistem FoSIM Domestik

NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANANCARTA ALIR PROSES PEMERIKSAAN PREMIS MAKANAN

Mula

Semak daftar premis makanan

Asingkan premis mengikut tahap risiko

Kenalpasti Premis Untuk Diperiksa

Asingkan premis ke dalam pelan pemeriksaan

Sediakan Peralatan (ikut senarai semak)

Jalankan pemeriksaan

Memperkenalkan diri dan pembantu tunjuk kad perakuan kuasa dan tujuan

Dapatkan maklumat

Buat pemeriksaan kenalpasti kesalahan/ aduan

Ambil gambar yang menunjukkan keadaan tidak bersih dan suci,

Isikan borang penilaian premis

Lakukan pensampelan makanan atau environmen jika perlu.

B

B

Jika sampel diambil, ikut prosedur pensampelan

Jika gambar diambil, hantar filem untuk diproses

Sediakan laporan termasuk laporan analisa dan gambar, jika ada.

Serahkan laporan kepada PTMD/PKP untuk semakan

Serahkan laporan kepada pengadu ( jika perlu )

Serahkan laporan dan ID kepada Pegawai Penyiasat jika pemeriksaan memerlukan siasatan

Rekod dan simpan eksibit di tempat selamat, jika ada

Masukkan laporan ke dalam fail ( buka fail baru jika premis baru dan daftar ke dalam sistem FoSim Domestik

Sediakan Reten

Tamat

APPENDIX 3NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN

SENARAI SEMAK PERALATAN UNTUK PEMERIKSAAN PREMIS MAKANAN

Bil.Jenis PeralatanAdaTiada

1Kad Perakuan Kuasa

2Beg yang mengandungi:

2.1Lampu suluh

2.3Infra red @ Probe Thermometer

2.4Kamera

2.5Filem

2.6Format pemeriksaan premis (carbonized)

2.7Laporan Pemeriksaan Premis Lampiran 1(a)

2.8Tali ukur

2.9Lampu Ultra Violet

2.10Chlorine Test Kit

2.11Kertas Karbon

2.12Lux Meter

2.13Double Side tape

2.14Gunting

2.15Beg

2.16Bateri

2.17Stapler

2.18Pen

2.19Clip Board

2.20Kertas karbon

2.21Kit Pensampelan

Disemak oleh:Tandatangan: __________________________ Tarikh :______________Nama: __________________________Jawatan: ____________________________

APPENDIX 4

4