BeSS (Clean, Safe, and Healthy) Recognition Guidelines

1168 Words3 Pages

INTRODUCTION

BeSS or “CLEAN, SAFE, AND HEALTHY” is a recognition that will be granted to operators of food premises who meet the four criteria which include their ability to maintain the cleanliness of food premises, to provide healthy food and food that are safe to be consumed as well as to provide food in proper serving sizes according to individual needs. These four criteria are actually branched from two main components specified in the BeSS Recognition Guidelines which are food safety and healthy eating. In addition, BeSS Recognition program is viewed as an enhancement to current monitoring programs that has been implemented by Ministry of Health (MOH).

On the other hand, Food Act 1983 is an Act that has been legislated by parliament to regulate the food safety in Malaysia. Under this Act, food on sale must conform to laws laid down in the Food Act 1983 and Food Regulations 1985 which falls under the jurisdiction of Ministry of Health (MOH). The scopes of the Act are the subject matter must be “food” as defined under Section 2 of Food Act 1983 and it must be in the course of a business by having food businesses and food premises. More crucially perhaps, is the purpose of Food Act 1983 in ensuring that the food sold to the public is safe to be consumed and protects the public against hazards and fraud in the preparation, sale and use of food. Meanwhile, Food Regulations (Amendment) 2009 that consist of 10 components including warranty, labelling, food packaging, procedures of acquiring samples, and miscellaneous etc. is adopted to strengthen the provision of Food Act 1983.

OBJECTIVE

1. To implement the current food safety policy, Food Act 1983 and Food Regulations (Amendment) 2009 to a real life situation.

2. To propagate...

... middle of paper ...

...d ringgit or to imprisonment for a term not exceeding two years.

Besides, another issues arises was the food stall operator did not store the raw meat separately from ready-to-eat foods. By doing so, bacteria from raw food can contaminate the cooked food, and the bacteria could multiply to dangerous level if the cooked food is not cooked thoroughly again. The cross contamination also occurred when the fish were cut using the same cutting board with produced food. These behaviors have putted consumers at risks and disobey Regulation 37(1)(b) of Food Hygiene Regulations 2009 in which food handler shall not store any food ready for human consumption in any food premises unless the food is adequately protected from other sources of contamination and Regulation 35(1)(g) Food Hygiene Regulations 2009 where a different cutting board should be used for raw and cooked food.

More about BeSS (Clean, Safe, and Healthy) Recognition Guidelines

Open Document