PETALING JAYA: From pots being cleaned with a broom and rinsed in the drain to kissing pretzel dough, several errant eateries have come under fire over the past week for poor hygiene and questionable practices.
The Health Ministry has reminded eateries to always comply with proper hygiene practices as listed under the Food Hygiene Regulations 2009.
“This includes cleaning utensils with a clean source of water, storing ingredients and food at a safe and right temperature, and practising optimum hygiene while handling food. In addition to that, it is the responsibility of the premises operators to ensure that all their workers attend food handler training at the food handler training schools approved by the Health Ministry (MOH) and get anti-typhoid vaccination,” according to MOH.
The ministry said it views the recent incidents that had gone viral seriously. It added that the ministry constantly carries out surveillance and enforcement activities at food premises to ensure that these outlets are continually complying with the Food Hygiene Regulations 2009 and the Food Act 1983.
“The public is also advised to be careful while choosing an eatery and ensure that the food consumed is clean and safe,” it said, adding that the people must observe, choose, feel, smell and taste the food they are consuming to avoid food poisoning.
Throughout this year, the ministry has also conducted the BeBAS initiative, which focuses on two aspects, namely hygiene of premises and compliance with anti-smoking laws.
Clean and safe eateries are also acknowledged by MOH under the BebAS. This, it said, is to ensure that premises comply with the standards and regulations and, at the same time, boost consumers’ confidence in the safety and hygiene of restaurants.
Consumers who have any doubts about food safety or have witnessed any incidents can contact their district health office or state health department. They can also surf the websites of the Public Complaints Management System or the ministry’s Food Safety and Quality Programme (PKKM).
Malaysian Medical Association President Datuk Dr Kalwinder Singh Khaira urged authorities to immediately act against a stall operator who washed cookwares in an unhygienic manner.
“It is sad that such practices are taking place in the open. Such unhygienic practices in the handling of cookware (and food) can put the health of consumers at serious risk of food poisoning.
“Additionally, they run the risk of contracting waterborne infections, which can result in hospitalisation or even death. It is time the authorities get tough on food vendors who aren’t complying with the Food Hygiene Regulations 2009 by stepping up enforcement.
“Checks by the authorities on the registration of this and other similar food stall operators are vital and should be done regularly, as food stall vendors have to attend a food handling course and obtain a food handling certificate to be able to operate in the country.
“We also hope that the public will continue highlighting incidents to the authorities for their further action,” he said.
A poll on The Star, which queried readers if they had spotted unsanitary practices at eateries near them, drew well over 400 responses. Alarmingly, over 86% of poll-takers replied in the affirmative, indicating that unhygienic food handling is a fairly common sight.
Prof Dr Sharifa Ezat Wan Puteh, a health economics and public health specialist with Universiti Kebangsaan Malaysia’s Faculty of Medicine, said the recent incidents that went viral were outrageous.
Touching on the incident where a broom was used to clean pots, she said there is a risk for cross contamination, as it cannot be ascertained what else the broom was used for.
“Food handlers must be vaccinated for typhoid. They must wear proper gear as well as aprons too, not only when preparing the food,” he said.
Aside from that, she said those handling food must always cover their heads, wear facemasks or keep their nails short. If the water source or the handler is infected (they are disease carriers), they can have a few diseases.
“It can transmit cholera, typhoid, hepatitis A, food poisoning and salmonella,” she added.
