Available now in 62 countries, following each country’s own food hygiene rules.

Chef Hygiene
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Malaysia: for every food business

Ready for the food inspection. Every day.

In Malaysia the app follows the Food Act 1983 and the Food Hygiene Regulations 2009, with the Ministry of Health's guidance told apart from the law. Chef Hygiene keeps your daily records; it does not register or license you, and it is not approved by the Ministry of Health, any local council, Bomba or any Malaysian authority.

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14 days free · one price per site · no contract

The Chef Hygiene app on a computer: the home screen of a kitchen with its daily checksThe Chef Hygiene app on a phone: the home screen of a kitchen with its daily checks

Malaysia: food hygiene rules

Inspection body
The Ministry of Health (KKM), through the state and district health offices; your local council licenses the business
Public rating
In some places
Languages in the app
English

Your inspection

Every food premises registers with the Ministry of Health on FoSIM (Food Hygiene Regulations 2009, reg 3): the certificate lasts up to 3 years, costs RM 30, is displayed and is renewed at least 30 days before it ends. The Ministry of Health's Food Safety and Quality Division, with the state and district health offices, enforces the law. Your local council licenses the business separately under its own by-laws.

The Ministry of Health can order the premises to be put into a clean state, and close them at once for up to 14 days if they are likely to harm health (Food Act 1983, ss 10 and 11). Breaking the Food Hygiene Regulations 2009 can be fined up to RM 10,000 or up to 2 years in prison, and many offences can be settled with a compound. Selling food that harms health can be fined up to RM 100,000 or up to 10 years in prison (Food Act s 13), and a conviction may be published.

Hygiene rating

Malaysia has no national public hygiene grade. Your local council may inspect and grade your premises under its own scheme. BeSS is a free, voluntary Ministry of Health recognition for restaurants, stalls and canteens: an inspection score of 86% or more, valid 3 years.

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

Temperatures

  • LawChilled food is kept between −1°C and 10°C, and frozen food at or below −18°C (Food Hygiene Regulations 2009, reg 38). Chiller and freezer thermometers are accurate to within 1°C. Chef Hygiene aims for 5°C in the fridge as good practice, not the law.
  • LawA food warmer keeps food above 60°C, and food to be served chilled is cooled as soon as possible after cooking (reg 36).
  • Official guidanceThe Ministry of Health's guidance (Trust MyCatering): cook and reheat meat and chicken to a core above 70°C (vegetables above 60°C), avoid reheating meat dishes where possible, don't put hot food straight into the fridge, and keep cooked food at room temperature 4 hours at most and in the fridge 3 days at most.
  • Chef Hygiene defaultThe law sets no cooling time: Chef Hygiene checks 10°C or colder within 4 hours, and asks for fridge checks at opening and closing. Those are our choices.

Staff, training and health

  • LawEvery food handler trains at a food handler training school the Ministry of Health recognises and holds the Certificate of Food Handlers Training (reg 30). The regulation sets no expiry for it.
  • LawEvery food handler is medically examined and vaccinated by a registered doctor (reg 31), and the owner keeps the records. The regulation names no interval; the Ministry of Health asks for an anti-typhoid vaccination record that is still valid. A food handler who is ill, or may carry an illness, reports it and stays away until certified fit.

Allergens

  • LawOn packaged food, labels declare cereals with gluten, nuts (peanut and soybean included), fish (crustaceans and molluscs included), milk, egg, and sulphur dioxide above 10 mg per kg (Food Regulations 1985, regs 11 and 20). Restaurants have no labelling duty; telling customers what is in each dish is voluntary, and our advice.

Fire safety checks

  • LawPremises the Minister has designated need a Fire Certificate from the Fire and Rescue Department (Bomba), renewed every year; without one, the owner can be fined up to RM 50,000 or jailed up to 5 years (Fire Services Act 1988, ss 28 and 33). We did not confirm whether a normal restaurant is designated: ask Bomba.
  • Chef Hygiene defaultService dates for extinguishers, alarms, emergency lights and electrics: we did not confirm intervals in Malaysian law (not even a yearly extinguisher check), so Chef Hygiene suggests dates you can change.
  • Official guidanceEmergency: 999 for the police, fire and rescue (Bomba) and ambulance.

Records

  • LawThe owner keeps, for inspection, each food handler's training, medical examination and vaccination records, and all records of cleaning, processing, storing and distributing food; every premises can trace its food one step back and one step forward (regs 10 and 11). The law sets no period for keeping them.
  • LawFood premises are kept free of pests, with action at once when pests are found (reg 16); pork is kept, prepared and served apart with its own tools (regs 36 and 38).
  • Official guidanceThere is no government records app: FoSIM is for registration and recognitions, and any paper or digital record is fine.

Official sources

Checked

This page is general information, not legal advice. Check with your local authority.

Malaysia: the Chef Hygiene app

The app loads these rules for your kitchen, checks your records against them and keeps proof for the inspector.

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