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Chef Hygiene
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Malásia: para todas as empresas do setor alimentício

Pronto para a inspeção sanitária. Todos os dias.

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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O aplicativo Chef Hygiene no computador: a tela inicial de uma cozinha com suas verificações diárias.O aplicativo Chef Hygiene no celular: a tela inicial de uma cozinha com suas verificações diárias.

Malásia: regras de higiene alimentar

As regras desta página estão em inglês por enquanto. Elas serão traduzidas para o seu idioma.

Órgão de inspeção
The Ministry of Health (KKM), through the state and district health offices; your local council licenses the business
Classificação pública
Em alguns lugares
Idiomas disponíveis no aplicativo
English

Sua inspeção

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.

Classificação de higiene

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.

“Lei” é uma regra vinculativa. “Orientação oficial” não é lei, mas os inspetores esperam que seja. “Chef Hygiene padrão” é um valor que o aplicativo verifica quando nenhuma regra fornece um número.

Temperaturas

  • LeiChilled 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.
  • LeiA food warmer keeps food above 60°C, and food to be served chilled is cooled as soon as possible after cooking (reg 36).
  • Orientações oficiaisThe 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 padrãoThe 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.

Equipe, treinamento e saúde

  • LeiEvery 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.
  • LeiEvery 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.

Alérgenos

  • LeiOn 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.

Verificações de segurança contra incêndio

  • LeiPremises 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 padrãoService 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.
  • Orientações oficiaisEmergency: 999 for the police, fire and rescue (Bomba) and ambulance.

Registros

  • LeiThe 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.
  • LeiFood 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).
  • Orientações oficiaisThere is no government records app: FoSIM is for registration and recognitions, and any paper or digital record is fine.

Fontes oficiais

Checked

Esta página contém informações gerais e não constitui aconselhamento jurídico. Consulte a sua autoridade local.

Malásia: o aplicativo Chef Hygiene

O aplicativo carrega essas regras para sua cozinha, compara seus registros com elas e guarda comprovantes para o inspetor.

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