COLLEGE OF BUSINESS (COB)

SCHOOL OF TECHNOLOGY MANAGEMENT AND LOGISTICS (STML)

BJMP3083 GROUP A

OPERATIONS MANAGEMENT SEMINAR

FIRST SEMESTER SESSION 2021/2022 (A211)

INDIVIDUAL ASSIGNMENT

TITLE :

FOOD SAFETY DURING AND AFTER THE PANDEMIC FROM MALAYSIA

FOOD SERVICE SECTOR

PREPARED FOR

ASSOCIATE PROFESSOR DR. RISYAWATI BINTI MOHAMED ISMAIL

PREPARED BY

NURUL ATIKAH BINTI SHARIFUDDIN

271042

SUBMITTED ON:
15TH JUNE 2022
 FOOD SAFETY DURING AND AFTER THE PANDEMIC FROM MALAYSIA
FOOD SERVICE SECTOR

NURUL ATIKAH BINTI SHARIFUDDIN

School of Technology Management & Logistics, College of Business
Universiti Utara Malaysia, 06010, Sintok, Kedah

ABSTRACT

The world has recently been affected by the novel coronavirus disease 2019, also known as
COVID-19. This analysis is being done to look at the food safety before, during, and after the
epidemic in Malaysia's food service industry. As a result of the global epidemic, numerous
nations and governments have enacted lockdowns and restrictions in an effort to slow the
increase in COVID-19 cases. However, COVID-19 outbreaks have the potential to compromise
food safety in the food service industry as well as the supply chain. This assessment included
a summary of the current COVID-19 situation in Malaysia and its implications for food safety
in the food service industry. The definition of food safety, the impact of the pandemic on food
safety, and the procedures to be done to ensure food safety are then discussed. To ensure the
safety of food items, whether in food industries or small businesses, tight standard operating
procedures (SOPs), comprehensive vaccination requirements, kitchen sanitation, and hygiene
of food handlers should all be in place. As a conclusion, this article offers insight into important
variables that must be taken into account to preserve food safety and outlines recommendations
that can be implemented by the Malaysian government to maintain food safety.

Keywords: Food Safety, COVID-19, Food Service Sector

1.0 INTRODUCTION

Malaysia's food service business is one of the most diverse in the world, with a vast
variety of Asian and Western cuisines accessible in a variety of dining formats ranging from
street food to full-service restaurants. A rapidly expanding and highly urbanised population
need quick and convenient meal options.

In the food industry, food safety is extremely crucial. Food safety can be defined as the
preparation of food that will not harm the consumer when consumed in accordance with its
intended usage. Furthermore, the Australian Institute of Food Safety (2019) defines food safety
as the proper handling, preparation, and storage of food in order to minimise the risk of
foodborne illness (Borchers et al., 2009).

The abrupt emergence of a new disease known as COVID-19, which was caused by
the severe acute respiratory syndrome corona virus 2, has recently afflicted the entire world
(SARS-CoV-2). The World Health Organization (WHO) proclaimed the COVID-19 outbreak
a global pandemic on March 11, 2020, when the number of cases globally reached an alarming
level, with a predicted growth in the number of cases in the next months. The outbreak of
coronavirus disease 2019 (COVID-19) and the ensuing quarantine restrictions enforced by the
majority of world governments impacted negatively on food security, causing much of the
traditional supply chain to collapse virtually overnight (Ma et al., 2021).

These restrictions had an impact on people from all walks of life, including employees,
company owners, students, and children. The social life, educational system, and non-essential
companies have all been halted. Although these restrictions were put in place to stop the spread
of COVID-19, they have had a negative impact on several economic sectors. While many
organizations have been able to stay in business by enabling their staff to work from home, this
is not the case for most food industries, as many food companies, especially smaller enterprises,
require their employees to work hands-on with the product. As a result, COVID-19 has had
certain repercussions on the food business, such as affecting food safety and the food supply
chain, with similar effects being observed in over 16 nations (Ma et al., 2021).

Thus, there have been quite a huge difference on food safety before, during and post-
pandemic which has also caused alteration in the food systems. In addition, it has also stressed
the need of good nutrition in the fight against the COVID-19 pandemic, describing healthy and
nutritious foods as one of the important factors in to fight the disease. Under these

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circumstances, the social imperative to assure food quality and safety in a pandemic has
increased considerably. Hence, the occurrence of COVID-19, has somehow widen the eyes of
the people and changed the community perspectives on food safety.

2.0 LITERATURE REVIEW

2.1 FOOD SAFETY FROM MALAYSIA FOOD SERVICE SECTOR

Malaysians are passionate about food, but they are less worried about food safety. In
the food industry, food safety is extremely crucial. Food safety can be defined as the
preparation of food that will not harm the consumer when consumed in accordance with its
intended purpose. Furthermore, the Australian Institute of Food Safety (2019) defines food
safety as the proper handling, preparation, and storage of food in order to minimise the risk of
foodborne illness. Foodborne disease can cause very hazardous and even fatal diseases, hence
food safety is extremely important during food preparation to avoid any negative outcomes.

Food safety is influenced by a number of factors which is food hygiene, personal

cleanliness of food handlers, and kitchen sanitation. In addition, it is stated that in the food
industry, the most crucial traits that needed to be reinforced were hygiene and sanitation
regarding food safety. This is because food safety not only will help in protecting the
consumers from foodborne disease but also it will improve the health and well-being of the
consumers when consuming a safe and nutritious food. Furthermore, with consuming a
nutritious and safe foods, it will help the body to generate body immunity where it will help in
fighting the virus of COVID-19 which is important especially during the pandemic.

In Malaysia, as food safety is crucial to be maintained always, many ministries and

agencies are engaged in the process where the Ministry of Health, the Ministry of Agriculture,
local authorities and Customs are among of them. The main legislation that are currently being
used to regulate the food safety in Malaysia is Food Act 1983, accompanying it is Food
Regulations that went into effect in October 1985. According to Food Safety and Quality
Control in Ministry of Health, this act and regulation’s goal is to protect the society from food-
related risks and frauds while also encouraging and motivating the production, handling,
distribution, sale, and consumption of safe, high-quality food (Philip, 2015).

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 Other than that, the complexity and diversity of the Malaysian food safety system are
highlighted by the fact that many authorities are tasked with guaranteeing food safety at various
points throughout the food chain.

2.2 FOOD SAFETY DURING COVID-19 FROM MALAYSIA FOOD SERVICE

SECTOR

During COVID-19 pandemic, food safety and quality has become one of the important
elements during the pandemic. COVID-19 pandemic has taken a toll on the food safety system
in Malaysia and has disrupted the whole supply chain due to Movement Control Order (MCO)
and due to the fact that all countries closed down their border as a preventive action to stop the
virus from spreading.

Before the commencement of COVID-19, the majority of consumers believed that the
food they consumed was safe and hygienic. The safety of the food supply is consistently
overlooked in the food systems. Nevertheless, the outbreak out COVID-19 virus in Wuhan,
China has opened up the eyes of the world regarding the concern of food safety issue. This is
because before the pandemic, the food handling practices and food handling in the food service
sector is taken lightly and is not taken care of by the responsible body (Wang, 2022).

During the outbreak of COVID-19 pandemic, surveillance and monitoring of food

safety has been increased by the Ministry of Health in the food service sector in Malaysia. It is
applied by ensuring that employees or vendors working in the food processing department in
the food service sector regularly filter their temperature, wash their hands, and sanitize before
entering their facilities with proper personal protective equipment to prevent and mitigate
diseases transmission.

Besides, the food service sector is also required to constantly monitor and limit the
number of employees in their facilities. Workers and operators of the food service sector also
need to get a typhoid injection to ensure food safety. Other than that, food handlers during
COVID-19 also mandatory to always wear face masks and mouthguards to ensure that
processed foods are not contaminated with viruses and other diseases. This is due to ensure the
food safety during the handling and processing of the food in the food service sector. It is also
done to ensure the hygiene and quality of the food is guaranteed (Wang, 2022).

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 Not just that, the workers in food service sector also need to maintained the physical
distance of at least 1.5 meter with each other during work. The government protocols also set
that food service sector need to regularly disinfects the facilities and vendors with disinfectants
every day. This is because the food safety might be affected with the virus or other disease
which can spread via food and the facilities.

Thus, it can be said that the food safety system has changed during the outbreak of
COVID-19 pandemic and has become increasingly under control with the enforcement of new
laws and Standard Operating Procedures (SOP). Therefore, during pandemic, food safety
should not be ignored. In fact, the pandemic has caused a significant shift in how consumers
view food safety, which has affected their purchasing power (Wang, 2022).

2.3 FOOD SAEFTY AFTER COVID-19 FROM FOOD SERVICE SECTOR

Since there was little knowledge on COVID-19 and its transmission through food
products at the beginning of the pandemic, many consumers of food have been worried about
the safety of their food. Many businesses have implemented stronger sanitary regulations in
the manufacturing and production of their products as a result of worries that the virus could
spread through food products and through the packaging of the food itself. Sanitation and
sanitization are essential in this situation to guarantee food safety. Sanitation is the most crucial
aspect of hygienic condition to ensure that the entire space used for food preparation and
handling, among other things, is in a clean environment. In addition, sanitization is necessary
during this pandemic epidemic to guarantee that the surface is free of any germs or viruses that
might be dangerous to people's health.

Thus, after the COVID-19 or we called it as endemic phase, it has become a norm for
the food handler in the food service sector to keep on continuing applying these procedures.
This is due to the fact that the consumers become increasingly picky in choosing their food and
take into the consideration of the hygiene and quality of the food to ensure that the food
consumed by them is safe.

Food safety is still a problem due to other methods of contamination, like contact
between people or contact with objects, remain a potential. Companies in the food industry are
having more difficulty maintaining food safety as a result of recent events. These businesses

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have a duty to ensure that their products are safe and free of foodborne pathogens, but they also
have a duty to make sure that they are not exposing their staff members or clients to COVID-
19. Therefore, ensuring food safety among those who handle food is still crucial and should
not be ignored in the food industry. As a result, the Malaysian government has put in place
tight regulations that only permit employees who have received all recommended doses of
immunisation to resume work in the food service sector (Nurul Eiman et al., 2021).

Despite COVID-19 not being a foodborne disease, it may nevertheless be spread

through the preparation and production of food. Therefore, throughout this pandemic, emphasis
should still be placed heavily on several components of food safety, including as personal
hygiene, kitchen sanitation, and sanitization procedures. Strict protocols must be followed
when handling and processing food. For example, sick people should not be allowed to work,
sanitation should be improved, people should keep a safe distance from one another, and face
shields and masks should be worn. In fact, the Malaysian government's National Recovery Plan
stipulates that two immunisation doses must be completed at this point for all its citizens (Nurul
Eiman et al., 2021).

Thus, even after the post-pandemic phase, all of the Standard Operating Procedures
(SOP) is still being applied up to this day in most of food service sector. It is also noticed that
the food safety and quality has been significantly increase and make a huge difference
compared to past few years before the outbreak of COVID-19. It is also noticeable that people
are more concern about the food safety and nutritious food has become a trend during pandemic
and post pandemic in order to maintain their health and well-being.

3.0 DISCUSSION

First and foremost, we can see that there is not a huge different between during and
after COVID-19 pandemic in regards with the regulations and Standard Operating Procedures
(SOP) in the food service sector in controlling and maintaining the food safety. This is due to
the food service sector is more concern on how they produced and delivered a safe and high-
quality food to their consumers. It is also noted that the purchasing power of consumers have
increased and the demand for food safety has made the food service sector to pay more
attention on it to be able to compete and produced the best service with a high quality.

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 Other than that, it is also noticeable that the practices that are being applied in the food
service sector during the pandemic are still being used up to this day. This is done in order to
maintained the food safety and such practices are still being practised which is, facilities
sanitation and sanitization, wearing a mask and face shield, personal hygiene of food handlers
and workers, and so on. These practises are still important and should be maintained in order
to ensure food safety.

Besides, government such as Ministry of Health also plays an important role in

ensuring the food safety in Malaysia by enforcing a stricter laws, policies and protocols to the
food service sector owners. This is because, it can ensure that the consumers can consumed
their food without doubt and worry regarding the food safety if the food service sector abide
the laws and protocols that are set by the government.

4.0 CONCLUSION

In conclusion, the COVID-19 pandemic has had an impact on the chain that supplies
food as well as food safety. Even though COVID-19 is supposedly not a foodborne virus, it is
crucial that the food business continues to follow the correct food safety measures. The
uniqueness of this study is that it emphasises how crucial it is for food handlers to maintain
proper personal hygiene. To develop herd immunity, the recommended immunisation dosage
must be finished (Nurul Eiman et al., 2021).

It is recommended that Malaysia must assess its national food safety infrastructure and
issues in order to create a national country profile. Moreover, given that this pandemic
originated in the food industry, it is possible that the regulation and policy governing food
production and processing may be revised. The effectiveness of legislation in enhancing food
safety depends on how well it is enforced. This covers inter-agency cooperation, inspection
and sampling, and licencing. Last but not least, a crucial component of food safety is consumer
education. The mere application of the law is insufficient. Food safety outlets and goods will
keep thriving if consumers do not know what to look for (Philip, 2015).

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REFERENCES

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Fung, F., Wang, H. S., & Menon, S. (2018). Food safety in the 21st century. Biomedical
Journal, 41(2), 88–95. https://doi.org/10.1016/j.bj.2018.03.003

Ma, N. L., Peng, W., Soon, C. F., Noor Hassim, M. F., Misbah, S., Rahmat, Z., Yong, W. T.
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