This statewide. Recent cases food poisoning associated with

This
newspaper cutting reported the increase of food poisoning cases in Perak
despite various control measures had been taken by the local authorities. There
were 45 cases were reported to date with the total number of 1,263 victims. Out
of the 1,263 victims, 887 victims were student from 32 schools statewide.
Recent cases food poisoning associated with students took place at Sekolah
Menengah Poi Lam (SUWA) in Lahat, Gopeng Matriculation Colllege in Gopeng and
Malay College Kuala Kangsar in Kuala Kangsar. All the food poisoning cases
happened after the students eating at the hostel canteens. It was believed that
one of the main cause of the food poisoning was the food operators were not
performing their  jobs professionally and
systematically. Four food operators in SUWA were caught for not getting
anti-thyphoid injections.

Thyphoid
injection is compulsory for all food and beverages (F&B) handlers under the
Malaysian Food Act 1983 and Food Hygiene Regulation 2009. Typhoid fever is a
life threatening illness caused by Salmonella
Typhi. It can cause high fever, fatigue, weakness, stomach pains, headache,
loss of appetite and rashes. If not treated, people who are suffered might die.
On the other hand, people who get typhoid might become carriers wo can spread
the disease to others from contaminated food or water. Therefore, it is
important that people who are handling foods and beverages are not carriers and
routine typhoid vaccination is recommended for food handlers in Malaysia
including household maids. Other factors that might contribute to food
poisoning cases by the foodhandlers were raw foods, improper storage,
unprocessed meat or other perishable foods, improper cleaning of cooking places
and utensils and foods were kept at a wrong temperature at a long time.

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The
Food Hygiene Regulation 2009 provides infrastructure to control the hygiene and
safety of food sold in Malaysia to protect public health. The specific
objectives of the regulations are:

a.    
To ensure food
premises are hygiene and satisfactory in terms of design and building

b.    
To ensure food
handlers maintain personal hygiene and avoid practices that can contaminate
food

c.    
To ensure
equipments and appliances used are suitable, clean and easy to clean

d.    
To facilitate,
strengthen and harmonize the enforcement activities in food premises including
those conducted by local authorities

e.    
To provide for
requirement of mandatory food safety assurance program such as Hazard Analysis
Critical Control Point (HACCP), Good Hygiene Practices (GHP) and Good Manufacturing
Practices (GMP) in food factories.

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