Food Handler Training Program (English)

Introduction

This training program is a mandatory for all food operators in Malaysia in accordance to the Malaysia Food Act 1983, Food Regulations 1985, Food Hygiene Regulations 2009 and Food Hygiene Regulations 2009.

Failure to comply with such regulations will result in: –

1) A fine not exceeding RM10,000 OR

2) Imprisonment not exceeding two (2) years

This Food Handler Training Program is a MANDATORY program for Food and Beverages (F&B) business owners and their food operators. The Certification for this Food Handler Training Program is valid for a lifetime period.

This basic but comprehensive program will impart useful guidelines and knowledge on food handling practices and also training in the principles of food hygiene and safety. This program is applicable to all categories of food handlers inclusive of those in the food manufacturing, food service/ hospitality and food retail industry.

Objective

Upon completion of this programme, the participants will be able to:

• Increase the awareness of food handlers on food hygiene and sanitation in a more structured and systematic manner
• Have continuous education on food safety and its implications in the era of globalization
• Participate “Hands On” training with the certified Trainer by the Ministry of Health (MOH)
• Comply and fulfill the training requirement as per the Malaysia Food Act 1983 and Food Hygiene Regulations 2009
• Certified for whole-life

Who Should Attend

All food handlers (both locals and foreigners) who are operating day to day food-related business, operations and productions.

Methodology

Interactive presentation, group activity, individual task, training, practical and demonstration.

Module

• Module 1 – Introduction
  • Explain the importance of food handler training.
  • Understand the benefits of food handler training
• Module 2 – Food Hygiene
  • Understand that food hygiene starts with themselves and the environment.
  • Be more sensitive to personal hygiene, the equipment used and state of the premises.
  • Explain the proper clothing that should be worn during food handling.
  • Carry out good practices when handling food.
• Module 3 – Food Safety
  • Select the best raw foods prior to preparing food.
  • Handle food the correct way.
  • Explain how to handle and prepare raw foods in a clean and safe manner.
• Module 4 – Critical Factors of Food Poisoning
  • List down the critical factors of food poisoning.
  • Know what actions to take to control the critical factors of food poisoning.
• END