THE 7 MOST COMMON VIOLATIONS THAT LEAD TO FOOD BUSINESS FINES

Many food business owners (FBOs) assume that fines are issued only when a food premise is dirty.  In reality, under the Food Hygiene Regulations 2009, there are more than 30 regulatory requirements that Health Officers can enforce during inspections.  Today, I would like to share 7 of the most common violations that food business owners often overlook—and all of them can lead to fines.  The good news is that most of these requirements are simple to comply with, once you understand what inspectors are actually checking.

Food Handlers Fail to Attend FHC or Receive Anti-Typhoid Vaccination

One of the first things Health Officers usually request during a premise inspection is:

• Food Handler Training Course (FHC) certificates
• Anti-typhoid vaccination cards 

If these documents cannot be produced, fines may be issued immediately.  Some owners delay compliance because:

• They believe inspections will not happen “so soon”
• They want to observe new staff longer before arranging training
• They assume part-time workers are exempt

However, Regulations 30 and 31(1) clearly state that every food handler must complete FHC and receive vaccination before starting work.

Regulation 11 further places the responsibility on the FBOs to ensure compliance.

Failure to Register the Food Premise

Many FBOs are unaware that having a business license does not replace premise registration.  Food premises must be registered through FOSIM, and the registration certificate must be displayed at the premise.

The registration is valid for three years and can be done online for free.  I have encountered cases where operators were fined simply because their premises were not registered.

Inappropriate Attire While Handling Food

During inspections, Health Officers frequently observe food handlers:

• Not wearing aprons
• Wearing short pants
• Wearing slippers
• Not wearing head covers

I once trained a night market food handler who fully complied with FHC requirements and wore proper attire during operations.

During a spot check, he passed the inspection, while another hawker nearby—without FHC and wearing slippers—was fined on the spot.

Long Fingernails, Cosmetics, and Accessories

Apart from attire, personal hygiene details are closely inspected.  Long fingernails, nail polish, cosmetics, and accessories increase the risk of cross-contamination.

One client shared that he was fined because only one fingernail was found to be long.

These small details matter more than many food handlers realize.

Food Stored on the Floor or Against the Wall

Food must be:

• At least 20 cm above the floor
• At least 15 cm away from walls

During busy operations, staff may place either packaged or unpackaged food directly on the floor.  And perhaps, staffs do not know that this is not right, especially those who haven’t participate FHC. But

this is a common violation and one that inspectors rarely overlook.

Inappropriate or Poor-Condition Equipment

Damaged, rough, or unsuitable equipment can contaminate food.

Replacing broken utensils and avoiding wooden equipment—which deteriorates with moisture—can significantly reduce inspection risks.

Unhygienic Food Premises

Poor cleanliness attracts pests and bacteria.

Health Officers are trained to identify the root causes of pest infestations, not just visible dirt.

I once assisted a factory during a food safety system development. Upon hearing rodent activity, it was immediately clear why the premise was ordered to close.  In such cases, premises may be closed for up to 14 days and only allowed to reopen once hygiene conditions are satisfactory.

Conclusion

Under the Food Hygiene Regulations 2009, each offence stated above can result in a fine of up to RM10,000.  Most fines are not due to major incidents—but to small, repeated non-compliances. Understanding what inspectors look for and taking early preventive action can protect both your business and your reputation.

THE 5 MOST COMMON MISCONCEPTIONS ABOUT FOOD SAFETY TRAINING (A MUST-READ FOR FOOD BUSINESS OWNERS)

Many food business owners (FBOs) only start learning about the Food Handler Training Course (FHC) after a premise inspection. They know their workers must have an attendance certificate and that a 3-hour course is required.  However, along the way, many misunderstandings arise.  Here are five of the most common misconceptions about FHC—and why they matter.

1. “Attending the course is only for getting a certificate.”

After completing the 3-hour FHC, participants receive both softcopy and hardcopy certificates. The certificate is valid for life and recognised nationwide. It also fulfils Regulation 30 of the Food Hygiene Regulations 2009.  This is the main reason owners send their staff to the training.  However, the course value goes far beyond the certificate.  Food handlers learn actual practices that Health Inspectors check during inspections. The purpose is not only to know the practices but to apply them daily.

Proper food handling must become a habit, so that when officers conduct a surprise inspection, your team can perform confidently—not panic.

2. “Only employees need to attend the course.”

Many owners think training is only for their workers.  But it is highly advisable for owners and managers to attend too.  When bosses understand the practices, they can guide their team, conduct mini-audits anytime, and ensure their outlet consistently complies with regulations.  A trained owner = a stronger food safety culture.

 

3. “After attending FHC, food handlers are ‘graduated’.”

Some food handlers think they just need to sit in class, pass the quizzes, and they’re done.   But the real test is not in the classroom.  The real test is during actual premise inspections.  Food handlers must understand and apply what they learned—every day.

Returning to old habits after training defeats the purpose of attending.

 

4. “There will be no penalties after attending FHC.”

Attending FHC is only one requirement under the Food Hygiene Regulations 2009.

There are more than 30 other regulatory requirements that FBOs and food handlers must comply with. FHC introduces these basics so everyone knows what inspectors look for.  So, attending FHC does not “protect” a premise on its own.  Compliance must also be seen in daily operations.

 

5. “The certificate can be bought.”

Yes, there are still people asking if FHC certificates can be purchased.  The answer is a strict and absolute NO.  Training is compulsory because every food handler must learn proper food handling and apply it in real operations. The course exists to protect public safety—not to issue papers.  My FHC classes are flexible:

 

• Online or physical
• Malay or Mandarin
• Various dates and times

This training is also a screening tool.  Owners can observe whether a new hire has the right attitude for the job.

 

Final Thoughts

Training equips your team with the right skills and knowledge to run your business smoothly and in line with your vision.  Every training—especially FHC—deserves appreciation because it strengthens your team's competency and protects your business.

5 POWERFUL REASONS YOUR FOOD HANDLES MUST TAKE THE FOOD HANDLER COURSE (FHC) — OR YOUR BUSINESS RISKS RM10,000 FINE

Hiring the right people for your food business is important — good attitude, hardworking, responsible, and able to work long hours. But even the best staff cannot protect your business if they lack proper food safety knowledge.

That’s why the Food Handler Course (FHC) is not just a “nice to have”.
It is the first and most essential training every food handler in Malaysia must take.

Here are 5 powerful reasons why your team must complete FHC — and how this one course can protect your business, your customers, and your reputation.

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1. It’s the Law: Avoid RM10,000 Fine or Imprisonment

According to Regulation 30, Food Hygiene Regulations 2009, every food handler in Malaysia must:

• Attend a Food Handler Course (FHC)
• Obtain the attendance certificate before starting work

Failing to do so may result in:

• ❌ Fine not exceeding RM10,000, or
• ❌ Imprisonment up to 2 years

Besides meeting legal requirements, FHC teaches staff the exact hygiene practices that Health Inspectors check during premise inspections.

For example, food handlers will learn:

• Food must be stored 20 cm above the floor and 15 cm away from the wall

Ignoring simple requirements like this can cause the business owner to be fined during inspection — something easily avoided when staff are properly trained.

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2. Prevent Food Poisoning & Protect Your Customers

Food handlers are the first line of defence against food contamination.

In FHC, they learn essential practices such as:

• Wearing proper attire
• Keeping fingernails short
• Avoiding accessories
• Practising the 7-step handwashing method
• Not handling food when sick
• Preventing cross-contamination
• Safe food storage & temperature control

When these habits become part of daily routine, the risk of food poisoning drops dramatically.

This doesn’t just protect customers —
it protects your business from complaints, bad reviews, and legal consequences.

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3. Elevate Your Business Image & Build Customer Trust

Your food handlers represent your brand — whether they work:

• On stage (dining area), or
• Backstage (kitchen/food preparation area)

Trained food handlers create a positive impression:

• They look professional
• They work cleanly
• They follow proper hygiene procedures
• They handle food confidently

Customers notice these things.

o   A clean, well-organised environment naturally attracts repeat customers and retains loyal ones.

o   Your business reputation grows when customers feel safe eating your food.

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4. Essential for Food Safety Certifications & Business Licenses

FHC certificates are required for many applications in Malaysia’s food industry, including:

• Homebased Food (home-based food business)
• BeSS (restaurant)
• Trust MyCatering (catering)
• MeSTI (Food Processors)
• GMP (Food Processors)
• HACCP (Food Processors)
• Export Establishment (Food Processors)
• School canteen tender
• Restaurant / cafeteria business licence

Auditors and municipal officers will check every staff member’s certificate.
Missing FHC certificates can delay approval or cause the application to fail.

In other words:
FHC is not optional —
it is a mandatory document for almost all food business approvals in Malaysia.

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5. FHC as a Recruitment Screening Tool (Real Case Story)

Here is a true story from one of my loyal clients.

He hired a new staff member who looked promising:
smart, polite, and hardworking.

He sent the new recruit to my FHC class.

The next day, the boss realised something was wrong:

Despite learning the correct food handling practices,
the new staff did the opposite:

• Wore accessories
• Applied nail polish
• Kept long fingernails
• Ignored hygiene instructions

The boss thought I taught the wrong things — so I personally “interviewed” the staff again.
She admitted she understood everything taught in class,
but still decided not to follow proper hygiene.

Even after reminders, she continued the same behaviour.

Eventually, the boss terminated her employment.

The lesson?

Requesting staff to attend FHC can reveal:

• Their true attitude
• Their willingness to follow rules
• Their suitability for long-term employment

It’s better to find out early than after confirmation.

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FHC Certificate: A Lifetime Licence in the Food Industry

The FHC certificate is:

• Valid for life
• Accepted nationwide
• Recognised by Health departments
• As important as your “IC” in the food industry

No renewal required.
One course, lifelong use.

So why not get certified?

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Ready to Get Certified? Join Our Next Food Handler Course (FHC)

📍 Available: online via Zoom & offline
👨‍🍳 Suitable for all food handlers, business owners & new recruits
💰 Fee: RM50 per person / RM52 per person (HRD Corp claimable)
⏱️ 3 hours only 4 hours (HRD Corp)

👉 Click here to register: https://mylink.la/jzsolution18

📱 WhatsApp us for more info: 013 836 5247

IS YOUR FOOD PACKAGING MISSING THIS STICKER? DISCOVER MALAYSIA’S HOME-BASED FOOD LISTING

Have you ever noticed a round sticker on some food packages that reads “Home-based Food”? That’s not just any sticker — it’s a mark of official recognition by the Ministry of Health Malaysia (MOH) under its Home-based Food Listing initiative.  In Malaysia, more and more people are running small food businesses from home — baking cookies, making cakes, preparing festive dishes, frozen meals, sauces, and even bento boxes — and selling them via platforms like social media, WhatsApp, Xiaohongshu (RED), or Shopee.  But did you know that even small-scale, home-based food sellers can gain official recognition from the Ministry of Health?

Let me explain what this certification is, how it benefits you, and what you need to apply.

What is the Home-based Food Listing?

The Home-based Food Listing is a voluntary data registration initiative launched by the Ministry of Health Malaysia (MOH).  It’s designed for individuals who prepare and sell food from their home kitchens — including cookies, cakes, pastries, condiments, frozen items, bento meals, and other processed food.  It’s not a license or mandatory permit, but an official recognition that your home-based food business operates under safe and hygienic practices.  Once approved, you're allowed to affix a special “Home-based Food Listing” sticker on your product packaging. Your business will also be registered in MOH’s listing database.

Why Should You Apply?

Though entirely free of charge, this certification brings real advantages:

1. ✅ Ensures Food Safety & Hygiene

Applicants would understand and implement basic food handling practices, helping reduce the risks of food contamination or foodborne illness.

2. ✅ Builds Consumer Trust

When customers see the MOH-certified sticker on your product, they feel safer and more confident purchasing — especially important when selling online or through social media.

3. ✅ Prepares You for Future Certifications (MeSTI, GMP, HACCP)

This listing serves as a stepping stone toward further food safety certifications like MeSTI, GMP, or HACCP.  Businesses that begin with Home-based Food Listing are more prepared when scaling up, because they’ve already adopted the basic requirements — similar to how MeSTI-ready companies can transition to HACCP more easily.

4. ✅ Helps You Qualify for Government & Corporate Procurement

To participate in events, food fairs, or supply chains involving schools, hospitals, and corporate cafeterias — having this certification is often an entry-level requirement.

What Do You Need to Apply?

To be eligible, you’ll need the following:

✅ Registration in the FOSIM system (MOH’s food safety platform)

✅ Compliance with the Home-based Food Guidelines

✅ Proper food labeling

✅ Certificate of Completion from a Food Handler Training Course

✅ Valid Typhoid Vaccination Certificate

📣 I’m currently developing an online course to guide home-based food sellers through the Home-based Food Listing application process — step by step!

🧠 This course will help you:

✅ to prepare all required documents

✅ to recap the basic practices of food handlings 

✅ to learn the process flow towards gaining the listing

✅ to create compliant food labels

📌 Format: Online + Guided Support

📌 Suitable for: All home-based food producers looking to apply

📌 Course Fee: Special introductory price (to be announced)

🔔 Interested?

💬 Comment “Interested” or DM me, and I’ll notify you as soon as registration opens.

Feel free to share this blog with your fellow home-based food sellers — let’s raise the standard of home food businesses in Malaysia, together.

Chung (Mr)

FHC Trainer

OUR UPDATED CERTIFICATION

🧼🔥 HOW ONE CATERING BUSINESS BOOSTED ITS REPUTATION WITH FOOD SAFETY COURSE – YOU CAN TOO!

A growing catering business had everything going for them: skilled chefs, creative menus, and steady bookings. But then came a game-changing moment — a corporate client asked for proof of food safety training. That’s when they realized they were missing a critical piece of the puzzle: formal certification.

To stay competitive and build trust, the team enrolled in the [Food Safety and Hygiene in the Catering Industry] online course.

What started as a compliance task quickly turned into a valuable learning experience.
They learned about:

• 🍲 Food contamination and spoilage — causes, prevention, and control methods
• 🤢 Food-borne illnesses — common sources and how to avoid them
• 🧤 Responsibilities of every food handler — what every team member must know

With this knowledge, their confidence — and their client satisfaction — skyrocketed. Today, food safety is a core part of their brand promise.

And here’s the best part:
If your team has already taken the Food Handlers Training Course, this course is the perfect refresher and booster. It deepens their understanding of food safety and hygiene, with engaging video clips that make learning enjoyable.

✅ Plus, there’s a self-assessment at the end!
I scored 84% on mine — how about you? Drop your score in the comments!

🎓 The course is free to study, and you can choose to purchase a certificate if you need one for job applications or business licensing.

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📌 Ready to boost your team’s professionalism and credibility?
👉 Click Alison
Search: Food Safety and Hygiene in the Catering Industry

🚀 Take the course for free on Alison today — and let your reputation speak for itself.

 

PREMISE REGISTRATION : YOUR COMPLETE GUIDE FOR 2025

As 2025 begins, are you ready to embark on a new chapter in your life? Many of us have set ambitious goals for our businesses, planned strategies, and are gearing up to turn plans into actions. While you're focused on achieving these goals, it’s crucial to ensure all necessary documents are in place—especially those required by health authorities when they visit your premises.

One critical document is the Premise Registration. In Malay, it is known as Pendaftaran Premis. This is a mandatory requirement for food premise owners or managers. You need to register your premise on the Food Safety Information System of Malaysia (FOSIM). Even if you’ve done this before, it’s a good idea to check if your registration is still valid. If you haven’t registered yet, don’t worry! Here’s a straightforward guide to help you get started.

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What You Need Before Registering

Prepare the following documents in softcopy format (preferably PDF):

• Trading license
• SSM document or other related business documents
• Front side of the trading license holder’s IC (identity card)

Additionally, you’ll need:

• An email address
• A password for your FOSIM account

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Step 1: Register as a FOSIM User

1. Open your browser, search for “FOSIM,” and access the official website: https://fosim.moh.gov.my.
2. Click on DAFTAR to register as a new user.
3. Upload a photocopy of your IC.
4. Verify your name, IC number, and email address. Your email address will serve as your FOSIM ID.
5. Remember your email and password, as you’ll need them to access your FOSIM account.

Tip: Many users forget which email they used for registration. Keep a record to avoid this issue.

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Step 2: Register Your Food Business

1. Log in to your FOSIM account.
2. Enter your business details, such as:
• Business name
• Address
• Contact number
• Person-in-charge (PIC)
• Trading license or SSM number
3. Upload the necessary business documents as required.

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Step 3: Register Your Food Premise

1. Navigate to the Food Premise Registration section.
2. Enter the following details:
• Premise address
• Contact number
• Person-in-charge (PIC)
• Number of food handlers
3. If your premise address is the same as your company address, you can select it from the dropdown list.
4. Complete all required fields and click Submit.

The system will generate two versions of the premise registration slip (in English and Malay). Save the PDF copy on your computer, print it on A4 paper, frame it, and display it prominently in your office or cashier area.

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Important Notes

• Validity: The premise registration is valid for three years.
• Renewal: As the expiry date approaches, log in to your FOSIM account to renew the registration slip. You’ll receive an updated version.
• Cost: Registration is FREE.
• Penalties: Failing to register could result in a fine of up to RM10,000.

Detailed manuals are available on the FOSIM website to guide you through the registration process.

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By meeting the requirements outlined in the Food Regulations 2009, you’ll enjoy peace of mind and can focus on growing your food business. Premise registration is a vital step toward compliance. 

If you encounter any difficulties during the registration process or need assistance, feel free to reach out to me. I’m here to help!

 

Jacky Chung

www.mylink.la/jzsolution18

 

ANOTHER NEW MILESTONE

It is my pleasure to announced that JACKYZ SOLUTION had moved into a new premise on 1 August 24.  The premise is located at Institute of Science and Management (ISM).  it is a nice place, equipped with nice facility.  I have an individual office where I can do my business planning and paper work quietly.  It's so happy to have a "new home".

When JACKYZ SOLUTION is formed at 2019, I was actively conducting on-site Food handling Course (FHC) training in client's premise and public training rooms.  Besides Tawau,  I had conducted training at Kunak, Lahad Datu, Bukit Garam, Sandakan, Kundasang, Pitas and Kota Kinabalu. I had also went to Mantanani Island to conduct training.  I enjoyed travelling to train food handlers, having delicious food, meeting good people, printing certificates to food handlers for their business usage.  On 2020, my training business dropped tremendously during national's Movement Control Order. Fortunately on May 2020, BKKM was allowing us to conduct online training on FHC.  This had open up another opportunity as I can conduct training for every Malaysian.  Although they are challenges while transforming the training mode, I was keen to settle the challenges one by one.  I am very thankful that customers like my training arrangement and I appreciate their trust on me.

On June this year, I was so happy to obtain HRD Corp trainer's accreditation.  I am planning to develop more food safety courses in future.  If you are paying HRD fund for your employees, you may send your employees to attend my future HRD CORP courses and you can just claim the course fee from your HRD fund.  isn't it great?  If you have any idea about food safety knowledge that you wish your food handlers to learn in future, you are most welcome to drop your suggestion in the comment below this blog.  I am preparing surveys in the near future and I hope that I can collect feedbacks from you soon.  In the recent years, I always encourage students to practise what they had learned in class.  By doing this, food handlers will start building good habits in handling food correctly and maintain good personal hygiene.  There are once a leader of mine ever told me: "When all food handlers have a correct mindset of food handling, everybody is a Quality Control (QC) in food premise".  So, when food handlers attended Food Handlers Training AND practising the knowledge in the workplace, that is true learning. Agree? 

I was so lucky to accept an invitation to conduct FHC for 50 food handlers at Kapalai Resort on July 24.  I traveled by their boat and I gave my best training to the food handlers in the resort.  I appreciated the hospitality, the arrangement and the trust from my customer.  Although it is in big group, but I was still able to deliver the certificates to the company in the next day of training.  I was so blessed to experience big group training again, since 2019.   

For the past 5 years, I had trained 2,578 food handlers in the whole country.  It's not a great number.  However, I will continue to provide the best training I could for the food handlers.  Should you nreed to arrange FHC training for your food handlers, welcome to check our schedule and fill up the participants detail, I will respond to you in an hour.

IS ONLINE OR ON-SITE FOOD HANDLERS TRAINING COURSE MORE SUITABLE FOR YOU?

My Online Food Handling Course (FHC) schedule falls on every Monday & Thursday. However, my customers can request to register the course of another day. This is the flexibility I offered to my customers. With that, they can actually attend the course without clashing with their business or working time.

 

On-site class on the other hand, may not be so flexible. First, customers need to abide to the set appointment and they have to arrive the set venue at the set time.  Due to FOSIM system upgrading several years ago, we need to apply the certificate number only after the class.  If students would like to receive certificates from us in the class, they need to wait for us to generate the certificates.  Whereas in online, participants just need to attend the class at their place with a laptop or smart phone, and I will courier the certificate to them the next day (at my cost). Online class is very convenient to us as we save travel cost. And, students can attend at their comfort.

 

Many Food Business Owners like my online class.  I guess most probably because of its convenience.  First, the training date and time could be negotiated.  For instance, if customer likes to register his / her food handlers to attend course at Tuesday as this day is their off-day, I could change the course date to Tuesday, about 1 week earlier.  After the students had registered the course, I will share You Tube video about how to get ready to attend my online class to them.  Some students watched this you tube before the class, and I noticed that student who appreciate the learning opportunity would know what to do in the class, and they will finish the class with good results.

 

I think the most challenging requirement of the ZOOM class for students is that they have to focus on the screen from the beginning of the class until finish.  They have to switch on the video all the time.  The entire teaching will be recorded and I will sent ZOOM recording to Health Dept for assessment.  As a trainer, I have the responsibility to make sure all students to focus the entire course. So, certain situations like student smoking, talking and laughing on other matters, turning off ZOOM video in ZOOM class, attending ZOOM class in vehicle and suddenly leaving the ZOOM screen are definitely unacceptable.  Students who didn’t understand the class rules (in fact it has been stated in the registration form) did gave me a big head ache…I had a very bad experience before. Due to some students’ non-compliance, it took me 6 hours to accomplish a 3-hours class! That was a very terrible experience. All of us are fatigue and some students gave bad evaluation on my teaching.   After several times of tolerance, I decided to remove students who didn’t complying class rule from my ZOOM class. May be some customers are not happy about it but I am sorry to explain that I have to follow the rules too. 

         

Some students encountered line disruptions problem in ZOOM class.  Sometimes it’s because the location which student sits does not have window.    And, sometimes it’s the Telco line problem.  On 2020, I was conducting an online course for only one student who join ZOOM class in inland of Sabah.  We are having line disruption many times and that’s is disturbing. That was because of location and the student cannot attend on-site class too. But, thanks GOD we finally managed to complete the class. I also found some students have problem with the device. Some devices, perhaps still in old version system, resulting the ZOOM not working smoothly.  Well, after several years of online class experience, I probably know that students with these technical problems would not be able to attend online course smoothly. So each time when I see these problems, I would advise students to attend my next class when they are ready. It’s not their fault of course but they are just not ready this time.       

 

Some students refuse to attend ZOOM class because they claimed that they are not a technology fan. In 2023, a customer told me that his food handlers do not know how to use ZOOM because they are non-educated.  Well, to confront this challenge, I then arranged an on-site course at his place. When I start showing the food handlers how to access Quizzes (for answering test), the food handlers enjoyed that very much.   Over the years, from my discovery, the wills to attend ZOOM class is very much depending on the student’s willingness to learn.  I had a 70++ years old student on early 2023.  She is not a technology-savvy. And yet she registered my class, she often asked me the know-how from the registration of the course until the end of class. Guess what, she is able to follow the entire online course and answer the tests correctly!  Not only that, she said she enjoy the online class and even gave me a good credit in my google testimony.  I have another OKU student last few months.  His mother is very worry that he cannot follow the class well.  But again, with my explanation, this boy able to focus in class, completing the course and even getting good marks for all the tests.  So, I believe that if students keen to learn, they will find the online course convenience and enjoyable.        

 

However, if students really do not enjoy online class, I am actually can conduct on-site class. Currently, I set my on-site class at the first Saturday of every month in my school. I had opened this for registration all the time.  If there are at least 10 students, I will confirm the class.  For physical class, students are just need to bring their smartphone! Yes! Students would answer the tests using their smartphone. Trust me, its gonna be fun!  I wish to conduct on-site classes at main cities in Sabah, like 2019.  If you have a group of food handlers who need to attend course, please feel free to contact me.  If you wish to join Food Handlers Training Course with your 20-30 friends that you have a idle chit chat when there is free time or during the waiting time of certificates, on-site class is your best choice.  

 

I enjoy delivering knowledge to students. I felt glad to see students able to answer questions correctly and give positive testimonies.  However, I always inform students in the class that marks are not so important here. But, practise YES.  Students should practise the food handling knowledge and build good habits in their workspace.    

 

Learning Food Handling knowledge at

https://mylink.la/jzsolution18