• Food Safety and Quality Sub Cluster

The Food Safety and Quality Sub Cluster is responsible for planning, implementing, monitoring and evaluating food safety and quality activities to protect the public against health hazards and fraud in the storage, preparation, processing of packaging, transportation, sale and consumption, food and facilitate food trade. The mandate for this control is provided under the Food Act 1983 and related regulations thereunder.

• Nutrition Sub Cluster

The Nutrition Sub Cluster is responsible for planning, implementing, monitoring and evaluating food safety and quality activities to protect the public against health hazards and fraud in the storage, preparation, processing of packaging, transportation, sale and consumption, food and facilitate food trade. The mandate for this control is provided under the Food Act 1983 and related regulations thereunder.

• Food Handler Training Programme

Poor food hygiene levels and increasing food poisoning incidents have prompted MoH to increase training for food handlers. This is also supported by Malaysia hosting the 1998 Commonwealth Games in September 1998, where the image of the nation in the world must be maintained. Based on the factors and the workload, the training of food handlers has been privatized and conducted systematically by accredited trainers. The Ministry of Health (MOH) launched the Food Handler Training (LPM) Program in 1996 by recognizing private institutions to conduct basic courses in hygiene and food handling.

The objective of the program is to provide exposure and awareness to all food handlers on the aspects of food hygiene and safety, food handlers and food premises and also to reduce the incidence of food poisoning nationwide. The Food Hygiene Regulations (FHR) 2009 was promulgated on February 28, 2009 requiring all food operators to undergo the LPM Course at the Food Handler Training School (SLPM) accredited by the MoH. MOH is fully responsible for accreditation and monitoring activities for SLPM and trainers.

Through this program a uniform training module for all manufacturers and food handlers was developed. This training session is conducted by SLPMs recognized by MOH throughout the country. All trainer must attend and pass the Trainer Compulsory Course assessment before being eligible for MOH certification as a trainer.

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• Food Safety Programme (Prokem)

The Food Safety Program (ProKEM) for Dormitory Kitchen was developed to improve the Self Inspection Program (KENDIRI) in school hostel/ institution kitchens. It aims to outline the need for more systematic hygiene and food safety through good hygiene practices (GHP) in ensuring the level of food safety provided in school hostel / institution kitchens are clean and safe. It is to improve the existing system in terms of food safety assurance and protect pupils/students/residents against the dangers of food contamination along the food supply chain.

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• Programme For The Rehabilitation Of Malnourished Children (PPKZM)

PPKZM was launched in 1989 as a government’s effort to improve the health and nutritional status of children aged 6 months to below 6 years of age of hardcore poor families referencing Best Poverty Line of 2009. In this program, children who meet the eligibility criteria are given food assistance to help them obtain balanced and nutritious food so as to achieve optimal physical and mental growth. Children involved will also be given treatment if they suffer from any illness, immunization, health education and health care as well as rigorous supervision.

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• MyChoice Programme

The MyChoice program is a program where the MyChoice Logo will be given to food/ beverage dishes that meet the set nutrient criteria. Meals with the MyChoice Logo are a healthier option in the restaurant. The purpose of this program is to make it easier for customers to make smarter choices by choosing foods/ beverages that have the MyChoice Logo. Indirectly, this situation can create an environment that supports healthy eating practices. In addition, the initiative also aims to encourage the food service industry to produce healthier food and beverage dishes.

Each set of food dishes that get the MyChoice logo has no more than 500 kcal calories, sodium content not more than 650 mg and has at least one serving of vegetables and consists of a balanced food group. For the beverage category, each beverage serving The MyChoice logo has no more than 120 kcal calories and a total sugar of no more than 5/7/12 per 100 ml of drink depending on the type of drink.

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