INTRODUCTION

Inspection of food premises is carried out to ensure that food

premises which operate comply with hygiene standards outlined by
Ministry of Health Malaysia. Field of public health especially the Food
Safety and Quality Unit is an organization under the Ministry of
Health that functions to control the quality and safety of food.
Therefore, these organizations indirectly responsible to ensure food
sold is safe towards the better community health. Inspection of food
premises is one of the activities under the Food Safety and Quality.
Therefore, inspection of food premises is one of the duties of
Assistant Health Environmental Health under the Food Safety and
Quality Unit in Seberang Perai Tengah District Health Office.

"Food premises" means premises used for or in connection

with the preparation, preservation, packaging, storage, conveyance,
distribution or sale of any food, or the relabeling, reprocessing or
reconditioning of any food. There are four categories of classification
of food premises under Regulation 3 of the Food Hygiene
Regulations 2009 which category I, category II, category III and
category IV. Food premises Category I represents all food premises
involved in food manufacturing. Food premises that are involved in
catering or large-scale food catering is food premises Category II.
Whereas, food premises Category III are all premises involved in the
preparation, processing, storage and serving of food for sale such as
restaurants, food stalls, kiosks, canteens and hawkers. Finally,
Category IV represents all vehicles which were used as premises
that sell food ready to eat.

Inspection of food premises is accomplished using method of

observation in certain aspects which are recognized by the Ministry
of Health such as process control, food handlers, sanitation
buildings,

facilities

are

drainage

and

piping,

food

waste

management, sanitation facilities, pest control, water supply source,

equipment and tools used, and others. Inspection of food premises
is intended to ensure that food handlers are in good health and food
premises are clean and safe for workers and the public. It also seeks
to take action against entrepreneurs of food premises that breach
against predefined rules. The food premises inspection is also to
evaluate the situation of the premises in terms of comfort of
workplace, safety and health of workers and consumers. The
inspection procedures of food premises should be emphasized to
make an effective assessment.

OBJECTIVES

General Objective
The inspection of food premises is intended to protect the public
against dangerous in terms of health and fraud in the preparation,
sale and use of food so that the incidence and prevalence of food
and water borne diseases such as food poisoning, dysentery,
cholera and typhoid fever can be are reduced.

Specific Objectives
1. To implement the enforcement under the Food Act 1983, the
Food Regulations 1985 and the Food Hygiene Regulations
2009 to ensuring that provisions are complied with.
2. To ensure every food handler gets injection of typhoid vaccine,
attend food handling courses and has a level of good health
and hygiene.
3. To provide health education to food handlers and food
premises operators related to the interests of food premises
management that comply with the Food Hygiene Code as well
to ensure the safety of food sold.

METHODOLOGY

On Tuesday, 30th June 2015, a food premise inspections have been

carried out from 11.00 am until 12.00 pm. The inspection of food
premises has been carried out at a restaurant Ixora Hotel in 3096,
Jalan Baru, Bandar Perai Jaya, 13600 Perai, Penang. That restaurant
is food premises where food is prepared, processed, stored, and
made available for sale. Type of inspection was Premises Clean
operation. This activity was carried out by members of the Food
Safety and Quality Unit from Seberang Perai Tengah District Health
Office including Koldip Kamar a/l Chand Singh, Nur Muhammad Bin
Zainal Abidin Ekman and Teoh Boon How who is an Assistant
Environmental Health Officer. All of the trainers of Assistant
Environmental Health Officer from Universiti Teknologi MARA (UiTM)
including Nur Nadiah Nabilah Binti Jainuddin, Nurul Atikah Binti
Mohamed Sulaiman, Nor Shafirah Binti Mat Salleh, Azieraini Binti
Anuar dan Farah Nurawalin Binti Othman also joined the inspection
of food premise that have been conducted.

Before we went to the food premises, we were briefed by

AEHO U29 Teoh Boon How about inspections of food premises and
learn about the procedures for the inspection of food premises in
accordance with established procedures (See Appendix 2). Type of
food premises inspections that should be checked must be identified
either routine, complaints, follow up etc. Then we have provided the
form and all the necessary equipment to undergo inspections of
food premises in accordance with the checklist of equipment (See
Appendix 3). In addition, ensure that the card is carried by an
authorized officer who carrying out the inspection of premises. This
was necessary because to avoid problems that may arise during an
inspection because this matter involves legal procedures. Once all
the equipment for inspection has been provided, we went to the
premises with office van that has been provided.

After arriving at the food premises, AEHO Nur Muhammad

Ekman Bin Zainal Abidin and AEHO Teoh Boon How went to see the
restaurant hotel manager to introduce themselves and explain the
purpose of coming is to conduct the food premise inspection. The
authorized card is also shown as proof has the power to enter and
inspect the premises. Then we have conducted an examination and
evaluation of the restaurant is based on the form KKM-PPKM-2/09 of
Form of Food Premises Evaluation of Risk-Based (See Appendix 4).
Pictures have been taken when problems and weakness were found
in the premises (See Appendix 1). Administrative data on premise
were also taken such as name of the premises owner, premises
address, business registration number, the registration number of
the MOH, the number of employees, business hours and so on. In
addition, health screening of food handlers also has been carried out
5

by checked the card of vaccines typhoid, certificate of food handler

training and the hygiene practice of food handlers.

After carrying out the inspection and identify the problems

and

weaknesses

in

the

premises,

the

notice

of

Cleaning

Instructions / Corrective Actions issued by using the form KKM-PPKM2A / 09. Corrective actions must be carried out as instructed in the
stipulated time period of 14 days from the date of inspection. Then,
the notice shall be signed by the Authorized Officer and the
restaurant manager. A duplicate copy of the notice handed over to
the manager of the restaurant for reference. Next, advice and health
education is given to the respective restaurant manager and food
handlers to ensure that the premises are kept clean and the food
served is safe to eat.

After completion of the inspection, we are return to the office.

In the office, the inspection data recorded in the return of KMM101
namely Inspection Activity Report and Closure of Food Premise. All
the details of the information entered in detail into the premises
return. In addition, the inspection form kept on file for manual
records office. Records are stored according to the class or category
of premises, local area, district, or village. All of this work is assisted
by the Assistant of Public Health. Finally, return will be sent to BKMM
the Penang State Health Department (JKN Penang).
RESULTS

Inspection are made on that premises is carried out by using the

observation method in certain aspects such as process control,
building cleanliness, food handlers, plumbing and

drainage

facilities, sanitary facilities, waste and solid waste management,

6

pest control, sanitation of tools and instruments used, water supply

source and so on. Aspects of food handlers were also taken into
account by checking the card of vaccines typhoid and food handler
training certificate. Aspect of hygiene of food handler and protective
clothing every food handler also be examined such as the use of
aprons, hats, and shoes.

Based on the inspection that was carried out on the

restaurant, there are several problems that have been identified
which are the floors are not in good condition because damaged
pipes are not repaired causing water to flow onto the floor. In
addition, there is a problem with drainage facilities where there are
food waste that goes into the drain. Finally, the foods ingredients
used for cooking are not labeled.

Inspection of food handlers that have been conducted found

that all food handlers who work in that restaurant is getting
vaccinated against typhoid and attend training courses of food
handling. Meanwhile, the hygiene and personal protective clothing
every food handler is also in good condition due to practice wearing
of aprons, hats, and shoes covered.

After inspection, the calculation for results of the inspection

are calculated based on demerit marked on the form (See Appendix
4), which is a 5 demerit points and the actual number of demerit
points is 4.6. Total score of demerit points for the restaurant, store
7

and hawker is 87 demerit points. Therefore, the mark obtained by a

restaurant Ixora Hotel is 95.4.
The calculation of mark is as follow:
Demerit points

=5

The number of demerit = 5/87 x 100

Total marks

= 100 4.6

DISCUSSION
8

= 4.6
= 95.4%

Food premises that are dirty filled with garbage and using of
unsanitary equipment was the cause of microorganisms breeding.
Unsanitary food premises can cause the breeding of cockroaches,
flies and rats. Food prepared in those dirty circumstances was the
cause of the occurrence of food poisoning and food-borne diseases
such as cholera and typhoid fever. Therefore, inspection of food
premises conducted to protect consumers from the risk of food
poisoning and conveys information to the owner of food premises
and food handler in order to improve the hygiene of food premise.

Based on the results of inspections of Ixora Hotel restaurant,

there are several problems that have been identified which can
cause various negative effects. Slippery floor in the kitchen can
cause an accident. Additionally, food waste that goes into the drain
can cause the drain clogged and water cannot flow smoothly. Finally,
food ingredients for cooking that are not labeled may cause process
of work can not work smoothly. Marks ratings given to the
restaurant was of 95.4%. So the premise is still allowed to operate
as usual due comply with the standard percentage for a restaurant
for continuous operation of over 65%.

Although the rating mark of restaurant is reached the

standard for a restaurant to continue operation but the percentage
should be increased so that the restaurant can operate more
efficiently. Poor management of aspect of safety and quality that
can endanger safety and health should be concerns and improved if
wants a business to continues to progress.
9

RECOMMENDATIONS

Inspection food premises is one of the measures of control and

monitoring by the Ministry of Health under the Food Safety and
Quality Unit on food handlers, quality of food produced and
cleanliness of food premises. If inspection of the premises carried
out revealed a premise that does not comply with certain aspects of
that votes, then the cleaning instructions issued. Notice of cleaning
directions is given after carrying out the inspection of food premises.
Cleaning instructions are given to ensure that the owners of the
premises carrying out the corrective action within the time period
specified.

A corrective action that must be carried out by the restaurant

manager is to make sure food wastes are not discharged into the
drains to prevent the drain from clogged and smelly. Next, the
broken pipe in the kitchen is repaired as soon as possible so that the
floor is always in a clean condition and not slippery. Lastly, the
entire food ingredient for cooking is labeled so that the work
processes run more smoothly.

Inspection of food premises is important to improve the

understanding of proper food handling to entrepreneurs, managers
and food handlers through health education given while running the
10

inspection. It also aims to ensure that food premises are always in a

state of cleanliness in all aspects of sanitary of food premises. In
addition, inspection of food premises is important so that the owner
of the premises and the food is always adhere to meet the
standards set by the ministry to prevent the occurrence of food
poisoning and prevent the spread of health problems arising from
food.

CONCLUSIONS

In terms of inspections carried out, various weaknesses and

problems have been identified in terms of the importance and the
impact on food safety and quality. Therefore, it is important that
food premises inspection carried out to ensure that food premises
that operate always observe and comply with the standards set by
the enforcement of relevant laws such as the Food Act 1983 and
Food Regulations 1985 and the Food Hygiene Regulations 2009.

In addition, the health examination conducted on food

handlers is also important to ensure that the food provided is safe
and free of contaminants which can cause illnesses like dysentery,
typhoid fever, cholera and food poisoning. Indirectly, it can also
reduce cases of food poisoning and food and water borne disease. In
addition, through health education provided is to enhance the
understanding of food handling for hand handler and to ensure that
the food made is does not pose any problem to health.

11

These

inspections

are

also

carried

out

to

ensure

the

cleanliness of food premises are operating within an optimal

hygiene. For food premises that are dirty or unclean, the premises
are not allowed to operate until the premise is cleaned properly. An
unhygienic food premises and not up to standard marks allocated
can be closed under the Food Act 1983 of Section 11. Activities
premise inspection should be carried out as often as possible so that
the operators of food premises are always sensitive to the sanitary
of their premises because it involves the health and safety of the
public. In conclusion, the whole of food premises inspection that has
been conducted is achieve the desired objectives.

REFERENCES

Fail Meja Unit Keselamatan dan Kualiti Makanan. (n.d.). Bukit

Mertajam: Pejabat Kesihatan Daerah Seberang Perai Tengah.
Bahagian Kawalan Mutu Makanan. (1999). Manual Prosedur Kerja:
Kawalan

Mutu

Makanan.

Kuala

Lumpur:

Kementerian

Kesihatan Malaysia.
Bahagian

Pematuhan

Dan

Pembangunan

Industri

Program

Keselamatan Dan Kualiti Makanan. (1999). Manual Prosedur

Kerja: Kawalan Mutu Makanan. Kuala Lumpur: Kementerian
Kesihatan Malaysia.
Mohd Syafik Bin Mahati, (2014) Prosedur Pemeriksaan Premis,
Penutupan Premis Tak Suci Dan Ingkar Perintah Penutupan.
Kota Tinggi: Pejabat Kesihatan Kota Tinggi.
Aktiviti pendaftaran premis makanan. (n.d.). Retrieved July 4, 2015,
from

Portal

Rasmi

12

Daerah

Batu

Gajah:

http://www.mdbg.gov.my/web/guest/peraturan-peraturankebersihan-makanan-2009
Bahagian

Kawalan

Mutu

Makanan.

(2001).

Garis

panduan

kebersihan untuk kedai makan dan restoran. Kementerian

Kesihatan Malaysia.
Pemeriksaan dan Penutupan Premis Makanan. (2014, April 17).
Retrieved July 15, 2015, from Bahagian Keselamatan dan
Kualiti

Makanan:

http://fsq.moh.gov.my/v4/index.php/component/k2/item/309

APPENDICES
APPENDIX 1

13

Diagram 1: The food ingredients for cooking that is stored did not
label.

Diagram 2: The floor in kitchen is slippery.

APPENDIX 2

14

NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN
PROSES KERJA
Anggota
Terlibat
PPKP

Proses/Tindakan
1. Semak daftar premis makanan mengikut
kategori premis
2. Asingkan premis mengikut tahap risiko
3. Kenalpasti premis yang akan diperiksa:i) Premis baru
ii) Dari aduan
iii) Susulan
4. Sedia peralatan pemeriksaan premis
mengikut senarai semak

Dokumen
Berkaitan
FoSim Domestik
Manual
Pemeriksaan
Premis
Berdasarkan
Risiko

Senarai Semak
Peralatan
Lampiran C

5. Menjalankan pemeriksaan premis

a. Kenalkan diri dan pembantu
(tunjukkan Kad Perakuan Kuasa)
dan terangkan tujuan kedatangan
kepada pemilik atau wakil yang
telah dikenalpasti

Lampiran D
Lampiran E
Lampiran F

b. Jalankan pemeriksaan dan buat

penilaian ke atas premis makanan
dengan disaksikan bersama oleh
pemilik atau wakil di premis
makanan berdasarkan format
pemeriksaan premis
- Ambil
gambar
berdasarkan
kelemahan yang ditemui
- Ambil sampel makanan, jika perlu

Rujuk Prosedur
pensampelan
- Ambil sampel persekitaran, jika makanan : SOPperlu
PKKM-PPI-0312

15

Anggota
Terlibat
PPKP

Proses/Tindakan

Dokumen
Berkaitan

6. Sediakan laporan pemeriksaan premis

dan serahkan kepada tuan punya premis
-

Hantar sampel untuk dianalisa bila perlu

Hantar sampel persekitaran bila perlu
Hantar filem untuk diproses
Simpan bahagian sampel bila perlu di
tempat selamat.

7. Sediakan laporan pemeriksaan premis

mengikut jenis pemeriksaan

PKD/PTMD/PKP
/
KPPKP/PPKPK

(i)

Laporan
pemeriksaan
premis
berdasarkan
aduan
hendaklah
disediakan dalam tempoh 7 hari

(ii)

Pemeriksaan premis berdasarkan

tindakan Penguatkuasaan di bawah
Seksyen 10 & Seksyen 11 Akta
Makanan 1983, PKP/KPPKP/PPKPK
atau
Pegawai Diberi Kuasa perlu
menyediakan laporan tersebut dengan
serta-merta

8. Semak laporan dan tentukan tindakan

yang akan diambil;

Prosedur
Penutupan
Premis
Jika pemeriksaan premis dibuat Makanan Tidak
berdasarkan
aduan,
serahkan Suci :
sesalinan laporan kepada pengadu, SOP-PKKMPPI-02-12
jika perlu
.
Jika
pemeriksaan
premis
tidak
memuaskan serahkan
laporan
pemeriksaan beserta dokumen yang
berkaitan kepada pegawai penyiasat
untuk tindakan selanjutnya dan
Jika premis tersebut perlu ditutup, Rujuk Prosedur
Penutupan
laksanakan proses penutupan.
Premis dan
Engkar Perintah
SOP- PKKMPPI-02-12

16

Anggota
Terlibat
PPKP

Proses/Tindakan

Dokumen
Berkaitan
9. Masukkan laporan ke dalam Sistem Sistem FoSIM
FoSim Domestik dan daftar premis ke Domestik
dalam sistem FoSim Domestik jika premis
tersebut belum didaftar.

PPKP

10. Sediakan reten seperti yang dikehendaki

mengikut tempoh masa yang ditetapkan
dan serahkan kepada PTMD untuk
semakan.

PTMD

11. Buat analisis data dan penilaian aktiviti

pemeriksaan premis makanan untuk
dikemukakan kepada BKKM Negeri.

PPKP

12. Kemaskini laporan dan hantar ke BKKM

Negeri.

17

Maklumat asas
pengendali
makanan
KMM 201, KMM
215, KMM 209,
KMM 211A

Sistem FoSIM
Domestik

NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN
CARTA ALIR PROSES PEMERIKSAAN PREMIS MAKANAN
Mula
Semak daftar premis makanan
Asingkan premis mengikut tahap risiko
Kenalpasti Premis Untuk Diperiksa
Asingkan premis ke dalam pelan
pemeriksaan
Sediakan Peralatan (ikut senarai
semak)
Jalankan pemeriksaan

Memperkenalkan diri dan pembantu

tunjuk kad perakuan kuasa dan tujuan
Dapatkan maklumat
Buat pemeriksaan kenalpasti kesalahan/
aduan
Ambil gambar yang menunjukkan
keadaan tidak bersih dan suci,
Isikan borang penilaian premis
Lakukan pensampelan makanan atau
environmen jika perlu.

B
B

18

Jika sampel diambil, ikut prosedur

pensampelan

Jika gambar diambil, hantar filem untuk

diproses
Sediakan laporan termasuk laporan
analisa dan gambar, jika ada.
Serahkan laporan kepada PTMD/PKP
untuk semakan
Serahkan laporan kepada pengadu ( jika
perlu )
Serahkan laporan dan ID kepada
Pegawai Penyiasat jika pemeriksaan
memerlukan siasatan
Rekod dan simpan eksibit di tempat
selamat, jika ada
Masukkan laporan ke dalam fail ( buka
fail baru jika premis baru dan daftar ke
dalam sistem FoSim Domestik
Sediakan Reten

Tamat

19

APPENDIX 3

NO. RUJUKAN PROSEDUR : SOP-PKKM-PPI-01-12

PROSEDUR PEMERIKSAAN PREMIS MAKANAN
SENARAI SEMAK PERALATAN UNTUK
PEMERIKSAAN PREMIS MAKANAN
Bil.

Jenis Peralatan

1
2
2.1
2.3
2.4
2.5
2.6
2.7

Kad Perakuan Kuasa

Beg yang mengandungi:
Lampu suluh
Infra red @ Probe Thermometer
Kamera
Filem
Format pemeriksaan premis (carbonized)
Laporan Pemeriksaan Premis Lampiran

2.8
2.9
2.10
2.11
2.12
2.13
2.14
2.15
2.16
2.17
2.18
2.19
2.20
2.21

1(a)
Tali ukur
Lampu Ultra Violet
Chlorine Test Kit
Kertas Karbon
Lux Meter
Double Side tape
Gunting
Beg
Bateri
Stapler
Pen
Clip Board
Kertas karbon
Kit Pensampelan

Ada

Tiada

Disemak oleh:
Tandatangan : __________________________
Nama
: __________________________
Jawatan
: ____________________________

20

Tarikh :______________

APPENDIX 4

21