Food Quality Control

Seminar outline

The seminar was held on 4^th December 2008, presented by Teoh, Ooi and Yeoh from group C. Other group members joining the discussion are Sharvin, Tey, Parames and Nalini. It was a brief presentation about the Food Safety and Quality Division, which is a branch of Ministry of Health under the Public Health Unit. Besides that, we also discussed on the stages of food processing and various interventions on each stage in ensuring the food quality. The last part of the presentation mentioned few current issues which are challenging the nation on the aspect of food safety and quality.

The seminar was considered as an introduction to food quality control and all of us are expected to look for more practical information regarding the topic during the coming DHO posting.

We had spent a few days in finding information on the topic. With the help given by Dr Kay, we managed to gather much more useful information on the aspects of food processing and interventions in each food processing stage in order to maintain the food quality. However, we faced some difficulties in searching information regarding plans and interventions of Food Safety and Quality Division (FSQD) specifically for Kedah state. Therefore, topics that we left out would be the learning objectives that all of us have to look for during our DHO posting.

Additional learning objectives

- Food-borne diseases and statistics in Kedah state.

- Immunization program for food handlers.

- What are the aspects of medical examination for food handlers before obtaining license/renewing their licenses? How often the examination has to be carried out? Where can they have the examinations?

- How food sampling is carried out? How long it takes to get the result? How often food sampling is carried out? Who are responsible in carrying out the sampling?

- How often FSQD check on the hygiene/food quality of a food-processing factory/restaurant/hawker centre/school canteen?

- What are the actions taken by the authorities when food handlers do not achieve the food quality?

- What are the 'borang'(forms) used?