PETALING JAYA: Concerns regarding food safety have been amplified among the public following several instances of vendors neglecting proper food handling practices, which have been widely shared on social media platforms.
In one such incident, a video surfaced depicting a Ramadan bazaar trader utilizing a kitchen torch to melt cheese topping on a “Roti John,” which was placed on wax-coated wrapping paper.
Mohd Nur ‘Azim Shahuddin, a food safety consultant, highlighted the potential health risks associated with such actions, as consumers could inadvertently ingest the melted wax along with their food.
Another alarming incident involved the use of staples on the banana leaf casings of traditional desserts like tepung pelita, prompting the Health Ministry to issue a food hazard warning.
Under the Food Hygiene Regulations 2009, vendors found employing items that pose hazards could face fines of up to RM10,000 or imprisonment for two years, or both. Additionally, the Food Act 1983 imposes heavier penalties of up to RM100,000 if hazardous materials are detected in food products.
Emphasizing the importance of consumer awareness and proper food handling techniques, Mohd Nur ‘Azim stressed the significance of adhering to guidelines concerning food safety, storage, and preparation to mitigate the risk of food-borne diseases and contamination.
“Consumers and food vendors alike should prioritize food safety measures and address potential cross-contamination issues rather than solely focusing on creating trendy or viral dishes,” he emphasized.
Mohd Nur ‘Azim advocated for the use of food-grade materials for wrapping dishes to prevent direct contact between food and hazardous substances. Alternatively, he suggested employing aseptic packaging methods, which involve sealing food in sterile containers or pouches under controlled conditions to maintain freshness and quality while minimizing the risk of contamination.
“These practices not only safeguard consumers against potential health hazards but also enhance the reputation and credibility of food vendors,” he added.
Assoc Prof Dr. Farah Ayuni Shafie from the Universiti Teknologi Mara (UiTM) Centre for Environmental Health and Safety Studies urged food vendors to cease unhealthy food packaging practices immediately.
“Failure to heed warnings may result in legal repercussions such as fines and closure orders, tarnishing vendors’ reputation and eroding consumer trust, leading to a decline in sales,” she cautioned.
Dr. Farah emphasized the crucial role of awareness among food vendors in ensuring food safety and preventing health issues, noting that enforcement efforts are particularly stringent during Ramadan and festive seasons.
“The dissemination of guidelines by the Health Ministry’s Food Safety and Quality Division through various media channels, including social media platforms, is pivotal in enhancing awareness among food vendors,” she explained.
“By adhering to proper food handling practices, the risk of contamination can be effectively mitigated, fostering a culture of accountability and responsibility among food vendors,” she concluded.
