Rethinking regulatory frameworks for food safety

IN recent years, several food poisoning incidents reported in schools, catering services and community events have reminded Malaysians that food safety remains a national concern. While most cases were localised and addressed promptly, they nonetheless highlight structural vulnerabilities within the broader food ecosystem.

Food safety has become a strategic economic issue that directly affects public trust, business continuity and Malaysia’s international reputation. For a country that promotes itself as both a global halal hub and a culinary tourism destination, maintaining high food safety standards is essential.

Malaysia’s food economy spans multiple sectors and policy domains. Agriculture and food processing support rural development while restaurants, retail outlets and food delivery platforms contribute significantly to urban employment and entrepreneurship.

The rapid expansion of cloud kitchens, online delivery services and home-based food businesses has broadened opportunities for small and micro-enterprises, but it has also introduced new challenges for regulatory oversight.

Traditional inspection systems were not designed to monitor such a fragmented and fast-growing food landscape. As the number of food operators increases, ensuring consistent hygiene practices, supply chain transparency and traceability becomes more complex. Regulatory frameworks must therefore evolve in tandem with industry transformation.

Through the Halal Malaysia certification system administered by the Department of Islamic Development Malaysia (Jakim), the country has established itself as a benchmark for halal assurance. Halal certification is closely linked to food safety principles such as hygiene management, contamination prevention and supply chain integrity.

Regulatory enforcement under the Food Act 1983 and the Food Regulations 1985, overseen by the Health Ministry, has helped establish baseline standards for food handling, manufacturing and hygiene practices. However, the evolving nature of today’s food ecosystem suggests that further policy adaptation is needed.

Equally important is the need to recognise the realities faced by small and micro food businesses. Many operators struggle to comply with the growing number of certifications, licensing requirements and compliance procedures required to operate in the food sector. Depending on their market scope, businesses may need to obtain halal certification, food safety compliance, local authority licences and other recognitions, each with separate documentation and administrative processes.

While these recognitions serve important purposes, the fragmented nature of the certification landscape can place a heavy administrative burden on smaller operators who often lack the resources to navigate complex regulatory procedures.

Another issue worth reflecting on is the growing number of recognitions and certifications available to food businesses. Halal certification, food safety assurance schemes, hygiene ratings and various industry recognitions are intended to signal quality, safety and trust to consumers.

In principle, these recognitions communicate that a business complies with established standards and operates responsibly within the regulatory frameworks. However, the proliferation of such recognitions also raises an important question: “What message do they truly convey to customers?”

While they aim to reassure the public, many consumers ultimately base their dining choices on factors such as taste, price, convenience and social media reputation. In fact, some food outlets that do not actively pursue or maintain multiple recognitions continue to thrive commercially because they have built strong customer loyalty and brand visibility.

This does not diminish the importance of regulatory standards, but it does highlight a disconnect between formal compliance systems and consumer behaviour.

Policymakers may therefore need to consider whether a more streamlined and integrated recognition framework could serve both consumers and businesses more effectively.

DR MOHD HAIRI JALIS

Faculty of Hotel & Tourism Management

Universiti Teknologi MARA Cawangan Pulau Pinang

and DR SRI PUVANESVARI GANNASIN

Faculty of Hotel & Tourism Management

Universiti Teknologi MARA Cawangan Terengganu