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Question 1

(a) What are nutrients that are mandatory to be declared in the nutrition information panel
for ready to drink beverages?

Carbohydrate
Total Sugar
Protein
Fat

(b) Explain briefly the differences in provisions stated in Food Regulation 1985 and Food
Hygiene Regulation 2009

Food Regulation 1985 Food Hygiene Regulation 2009


Procedure for taking sample Registration of food premises
Labelling Conduct and maintenance of food premises
Food Additive and Nutrient Supplement Food handler
Packages for Food Special requirements in handling, preparing,
packing, serving, storing and selling of
specific food
Incidental Constituent Carriage of food

(c) What are the five particulars in labelling that require to be declared on food label for food
products produced and marketed in Malaysia?

A description of the food


A list of ingredients
Name and address of the manufacturer
The minimum net weight or volume or number of the content of the package
Allergen of the food to be declared
Question 2

Prepare the flow of cooked food for a food service system in order to determine the system
that will meet your needs and to develop an effective HACCP program.
Question 3

List FIVE mandatory elements that must appear on food labelling. Describe those
elements.

1. All labels shall be durably marked on the material of the package or on material firmly
attached to the package.
2. Language to be used for information required on the label depends on the country of
origin as follows:

Products of Malaysia shall be labeled in Bahasa Malaysia AND may include translation in
any other language.

All other imported foods shall be labeled in Bahasa Malaysia OR English AND may include
translation in any other language.

3. Important particulars expected to be on the label are as follows


a. A description of the food containing the common name of its principal ingredients,
for eg. Sweet Corn Cream Style, Beef patties.
b. A list of Ingredients in the food (if it contains 2 or more ingredients) whereby the
ingredients shall be indicated in descending order of proportion by weight.
4. Allergens in food product to be declared which It is compulsory that ingredients known to
cause hypersensitivity be declared on the label.
5. Quantity of food in package is to be declared indicating
a. The minimum net weight or volume or number of the content of the package.
b. The minimum drained weight if the food is packed in liquid.
6. Information of the company responsible for the packed food

a) Product of Malaysia:
Name and address of the manufacturer /packer / the owner of the rights of the
manufacture or packing or the agent.

b) Imported food:
Name and address of the manufacturer /packer / the owner of the rights of the
manufacture or packing or the agent.
Name and business address of the importer in Malaysia.
Name of the country of origin of the food.
Question 4

(a) What is the objective of Food Hygiene Regulations 2009 and list down five
requirements that need to be complied by the food manufacturer under these
regulation?
Registration of food premises
Food safety assurance program such as HACCP, GHP and GMP in food factories
Food handlers attire
Food handlers training
Pest control in food premises
Food traceability system

(b) List five prohibited claim that that are specified under Regulation 18. Food Regulations
1985.
The word pure or any other words with the same implication unless the food
is of the strength or purity prescribed in the standards of the Food Regulations
and free from other added substances other than those required in the
processing of that food.
No label which describes any food shall include the word compounded,
medicated, tonic or health or any other words of the same significance.
No claims are to be made on the absence of beef or pork or its derivatives, or
lard or added alcohol if the food does not contain such ingredients
No label with the word Nutritious or any other words with same significance
is allowed
No claims which could give rise to doubt about the safety of a similar food or
arouse or exploit fear in the consumer.
Section C (Total: 30 marks)

Answer TWO (2) Questions only.

Please use the answer booklet provided.

Question 1

Under the Section 4(1)(a), Food Act 1983. An authorized officer may at any time for the proper
and better performance of his duty may enter any premises which he believes to be food premises
and examine any food.

(1) Explain the food sampling procedure for chemical analysis at the retail outlet. [15 marks]

Food Act 1983

Section 4. Powers of authorized officer

(1) An authorized officer may at any time for the proper and better performance of his duty

(a) enter any premises which he believes to be food premises and examine any food found therein
and take samples of such food, and examine anything that he believes is used or capable of being
used for the preparation, preservation, packaging, storage, conveyance, distribution or sale of
the food;

Section 5. Power to take sample

(1) On payment or tender to any person selling food or to his agent or servant, of the current
market value of the food, any authorized officer may at any place demand and select and take
or obtain samples of the food for the purpose of analysis.

(2) An authorized officer may at any place demand and select and take or obtain samples for the
purpose of analysis without payment from any manufacturer making food for sale or from any
importer of any food or from his agent or servant.

(3) Any such authorized officer may require the person or his agent or servant to show and permit
the inspection of the package in which such food is at the time kept and to take therefrom the
samples demanded.

(4) Where any food is kept for retail sale in an unopened package, no person shall be required
by any authorized officer to sell less than the whole of the contents of such package.

(5) Any person who refuses or neglects to comply with any demand or requisition made by an
authorized officer in pursuance of this section commits an offence and is liable on conviction to
imprisonment for a term not exceeding one year or to fine or to both.
Section 6. Procedure for taking sample

(1) Where it is intended to submit any sample of any food for analysis the authorized officer
purchasing or otherwise procuring the sample shall inform the seller or his agent or servant selling
the food that he intends to have the sample analysed by an analyst.

(2) The procedure for taking and dealing with the samples shall be as prescribed by regulations.

Food Regulation 1985

Procedure on taking samples for physical and chemical analysis.

In exercise of the powers conferred by section 34 of the Food Act 1983 [Act 281], the Minister
makes the following regulations:

(1) Where an authorized officer has taken or otherwise procured a sample of food in accordance
with section 5 of the Act for the purpose of physical or chemical analysis, he shall

a) divide the sample into three separate parts and mark and seal or fasten up each part in
such a manner as its nature will permit;
b) offer one part to the seller, importer or manufacturer or his agent or the person having
charge of the food;
c) Deliver either personally or through another authorized officer or by A.R.
(Acknowledgement or Receipt) registered mail one of the remaining parts to an analyst;
and
d) Retain the other remaining part.

(1) Where a sample consists of any food contained in unopened packages and if the opinion of
authorized officer the division of a sample for analysis into three separate parts in accordance
with subregulation (1)

(a) is not reasonably practicable; or

(b) might affect the composition or impede the proper analysis of the content

the provisions of subregulation (1) shall be deemed to be complied with if the authorized officer
taking or otherwise procuring the sample divides the package into the requisite number of lots
and deals with each lot in the manner provided by this regulation as if it were a part and any
reference in three Regulations to a part of a sample shall be construed accordingly.

(2) Notwithstanding subregulation (1) and (2), where -

(a) a particular package of food has or appears to have in it or upon i any foreign substance or
any substance which is suspected of being poisonous, harmful or injurious to health; or

(b) it is not practicable to divide the sample into the requisite number of parts or lots,
the authorized officer shall only take one sample without dividing it into separate parts and shall
subsequently deliver the sample so taken either personally or through another authorized officer
or by A.R. (Acknowledgement of Receipt) registered mail to an analyst.

Procedure on taking sample for microbiological analysis.

Where a sample of food is required for microbiological analysis, the authorized officer taking or
otherwise procuring the sample in accordance with section 5 of the Act shall

(a) only take one sample and shall not divide such sample into separate parts;

(b) mark and seal the sample in such a manner as its nature will permit; and

(c) deliver such sample personally or through another authorized officer to an analyst with the
least practicable delay.

Label for food sample.

(1) The label for food sample shall be in quadruplicate with a common counterfoil in the form as
prescribed in the Second Schedule.

(2) Where a food sample is divided into three parts one of such label as specified in subregulation
(1) shall be pasted on each part of the sample while the remaining label is to be affixed to the
request for analysis form.

(3) In cases where only one food sample is taken only one of the label shall be pasted on such
sample while another label is to be affixed to the request for analysis form.

Request for analysis of food sample and certificate of analyst.

(1) The request for analysis of food sample shall be made in Form A as set out in the Third
Schedule.

(2) A certificate of the result of an analysis given by an analyst shall be in the form as set out in
the Fourth Schedule.

Sample of food.

For the purposes of this Part a sample of food may consist of one or more parts or units of the
same type of food.
Question 2
HACCP is a systematic preventive approach to food safety. Describe HACCP and the advantages
of applying HACCP system. [15 marks]

HACCP: Hazard Analysis Critical Control Point

HACCP is a production control system for the food industry. It is the process that identifies where
potential contamination can occur (the critical control points or CCPs) and strictly manages and
monitors these points as a way of ensuring the process is in control and that the safest product
possible is being produced and to prevent potential hazards.

Advantages of HACCP

A focus on identifying and preventing hazards from contaminating food. It allows for more
efficient and effective government oversight, primarily because the record keeping allows
investigators to see how well a firm is complying with food safety laws over a period rather than
how well it is doing on any given day.

Implementation places responsibility for ensuring food safety appropriately on the food
manufacturer or distributor.

The food safety guarantee helps food companies compete more effectively in the world market.

Implementation reduces barriers to international trade.

Advantages of HACCP system application

The use of preventative measures instead of late corrective actions or recalls.

Assessment of responsibility to the safety of food products.

Accurate identification of critical processes and focusing on their core resources and the company
efforts.

Document validated certainty on the safety of the produced goods, which is most important when
claims and legal disputes arise
Question 3
Section 11. Food Act 1983 provides the power for Closure of Insanitary premises. Describe the
conditions of the premises for the closures order and personnel empowered for the closure order
and the penalties of non-compliance. What is the justification of re-opening of a premises issued
closure order? [15 marks]

The condition of the premises for the closure order are when the food premises obtained
the marks below 50% of the food premise inspection. Next, when there are the infestation of
pest, cockroaches and rodent. The other condition is when there are any serious illnesses reported
that cause by the food from that food premise.

The Director or an officer authorized by him in this particular respect may in writing order
the closure forthwith not exceeding 14 days of any premises preparing or selling food that fails
to comply with sanitary and hygienic requirements and such that it is likely to be hazardous to
health.

Normal duration of closure order is 14 days. Operators are given written notice of the conditions
that need to be fulfilled upon closure. Once the conditions are met, the operator may make a
written request for re-inspection. Upon compliance or the end of the period stated on the closure
order, the Council shall re inspect the premises for compliance. The health officer will allow the
outlet to re-open if it has complied with the conditions. However, the closure can be extended if
the operator still has not complied. Periodic monitoring of premises with a record of closure and
low ratings are carried out. Such premises shall be subjected to closure if the ratings are below
50%.