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马来西亚：适用于每个食品企业
每天都要做好接受食品检查的准备。
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.
14 天免费试用 · 每个网站统一价格 · 无合同
马来西亚：食品卫生规则
本页规则目前为英文版，稍后会翻译成您的语言。
- 检查机构
- The Ministry of Health (KKM), through the state and district health offices; your local council licenses the business
- 公众评价
- 在某些地方
- 应用内的语言
- English
您的检查
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.
卫生等级
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.
“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。
温度
- 法律Chilled 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.
- 法律A food warmer keeps food above 60°C, and food to be served chilled is cooled as soon as possible after cooking (reg 36).
- 官方指南The 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 默认值The 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.
员工、培训和健康
- 法律Every 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.
- 法律Every 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.
过敏原
- 法律On 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.
消防安全检查
- 法律Premises 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 默认值Service 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.
- 官方指南Emergency: 999 for the police, fire and rescue (Bomba) and ambulance.
记录
- 法律The 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.
- 法律Food 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).
- 官方指南There is no government records app: FoSIM is for registration and recognitions, and any paper or digital record is fine.
官方消息
- Ministry of Health: Food Safety and Quality Division
- Food Act 1983
- Food Hygiene Regulations 2009
- Food Regulations 1985
- Ministry of Health: food premises registration (FoSIM)
- Ministry of Health: BeSS (voluntary)
- Ministry of Health: Trust MyCatering guideline
- MERS 999 emergency line (malaysia.gov.my)
Checked
本页面仅提供一般信息，不构成法律建议。请咨询当地政府部门。
马来西亚：食品卫生指南
马来西亚：Chef Hygiene 应用程序
该应用程序会加载您厨房的这些规则，对照这些规则检查您的记录，并保留证据以供检查员参考。