FOOD HHANDLING COURSE: GENUINE TRAINIG OR JUST A BOX-CHECKING EXERCICE?

 “Selamat pagi. Kita tunggu 2 orang lagi peserta memasuki ZOOM baru kita mulakan kelas…. Kejap saya cuba call mereka…” 

“Hello xxx, di mana awak pergi tadi, kenapa beredar dari ZOOM?”

“xxx, saya tak dapat lihat mata awak, boleh tak awak set kamera ke tengah, seperti peserta lain?”

“xxx, adakah awak sedang menjawab ujian? Tahu tak cara menjawab google form?”

 

Whenever I find myself repeating these sentences to participants, I know the online class may not go smoothly. I can almost expect delays and a longer teaching session.  Over the past year, I have become increasingly strict with participants who register for online classes. Why? Because I do not want to go through another exhausting experience like the one I had three years ago.  A three-hour course was stretched into five hours! Almost 1-FOLD as long as scheduled.  By the time the course ended, the participants who had taken the class seriously looked exhausted and unhappy. Almost everyone left a negative review. Can you imagine how frustrating that was?  Until today, I still wonder how I managed to teach for five hours that day! The main reason for the delay were that several participants did not follow the online class rules, and some also had internet connection problems. As a result, everyone ended up feeling exhausted. 

 

After that experience, I prepared several short videos explaining the online class rules. I also included a few reminders and sent everything to the participants' group one day before the class, so they could prepare in advance.  However, deep down, I know that very few participants take the initiative to learn how to prepare for an online class.  Without basic knowledge of ZOOM and Google Forms, or without making an effort to learn how to use these tools beforehand, participants who have never used them may find it difficult to complete the online course.

 

 

 

Some participants are simply not adequately prepared for online learning.  For example, when an online class is about to start, some participants have not even entered the ZOOM meeting. After making phone calls, I just discovered that some are still asleep, some have not downloaded ZOOM application, some do not know how to join the meeting, and others have poor internet connections. And there are even more surprising feedback: “I'm on my way… you guys start first….” Urgh…Speechless…

 

When finally getting everyone into the meeting, the class begin.  But it does not take long before more problems appear. Some participants suddenly turn off their cameras, some hold their phones vertically, some only show three-quarters of their faces, while others walk around with their phones during the lesson.  I have to keep reminding and correcting them. And, every reminder takes up valuable class time.

 

Once everything is settled, we continue with the lesson. Then comes the time for the test.

 

I say:

“Alright, everyone. Please click the link I have just shared in the chat box and open Google Forms to answer the questions. You may start now.”

Participants: ……

(Their confused faces are still staring at me through the screen.)

Me: ??????

 

To keep the class moving, I quickly realise that some participants probably do not know how to use Google Forms.  They have little experience with these tools, and some are unwilling to learn before the class how to operate them. When it is time to answer the questions, they just simply sit there without doing anything.  Some even ask me, “Macam mana, cikgu?”

 

At this point, I have to find a simple way to guide them through the test.  It is manageable when participants understand my instructions. But the most difficult situation is dealing with what I call the three don’t - do not understand, do not respond, and do not pay attention.

Worse, there is often nobody who is technology literature nearby who can help them with the technical side.  Honestly, it leaves me speechless and frustrated.

Sometimes, when I am in the middle of an enthusiastic explanation, a participant's camera suddenly goes off. This could happen if the participant has been inactive for some time, or because they have deliberately switched it off! If the participant is still sitting in front of the camera, it may not be a serious issue. But if the camera is deliberately switched off, I have to give a polite reminder.  There are also participants who suddenly leave the meeting without informing me. Even when I call them, they do not respond. About five minutes later, they casually return to the class as if nothing has happened.

Such behaviour really tests my patience.

 

Even worse, I have occasionally discovered participants sleeping during the lesson, either leaning against a wall or lying on their beds!

These actions really make me angry. I cannot help giving them a firm warning. In some cases, I have had to suspend their participation in the class and discuss the next steps with the person in charge.

 

On one occasion, I was worried that the participants' employer might think I was being too strict. So, I took screenshots of the participants' inappropriate behaviour and sent them to the employer.  After seeing the evidence, the employer apologised, may be a little bit of embarrassed and agreed to let those participants attend the course again.  There is one of them eventually stopped attending altogether. His employer then requested a refund, which I processed.  That was the end of the matter.

 

I want my customers to understand that training is an important responsibility. Since this is the profession I depend on for my living, I must take my work seriously and remain responsible for the quality of my training.  I want participants who attend my course to understand food handling knowledge and bring what they have learned back to their workplaces, where they can put it into practice.

I do not want participants to attend simply because they want me to issue them a certificate. I do not want them to treat my class like a livestream, where they can watch whenever they feel like it and do other things when they lose interest, yet still expect to receive a certificate at the end.  If I tolerate this kind of attitude, I would not only go against my own training standards, but also find it difficult to answer to my own conscience.

 

Over the years, I have also been fortunate to meet many participants who take their classes seriously.  Some are familiar with ZOOM, while others have little or no experience with online learning. Yet, they still make an effort to participate and learn during the three-hour session.  I can genuinely feel their enthusiasm for learning and their respect for knowledge. Some have even given me very positive reviews.  These experiences reassure me that my teaching approach is appreciated.  Of course, there is always room for improvement. I hope to continue improving my teaching methods through constructive feedback from participants, making it easier for them to understand and absorb the knowledge.

 

This is also why I personally prefer physical classes. In a face-to-face learning environment, participants can interact directly and understand the course content more easily.  I can revised important points with them from time to time, use everyday examples to explain the topics, and finally go through the answers to the post-course test together (of course, only after everyone has submitted their answer sheets).  After each physical class, I feel a sense of satisfaction when participants thank me and say goodbye before leaving.  I silently wish them well, hoping that what they have learned today will help them in their careers and businesses. 

 

Apart from teaching, I also encounter different challenges when dealing with potential customers.  Sometimes, I receive a series of messages or phone calls from people asking whether we are a recognised food safety training school, when the next class will be held, how much it costs, and how to register.  After answering all their questions and sending them the registration link, I often look forward to receiving registrations for ten employees, at least.

 

But when 5 minutes, 20 minutes, 1 hour, and even 4 hours pass without any response, I sometimes find it difficult to resist following up, especially when the next class is scheduled for the following day.

I would send a message:  “Is everything alright? Is there any problem with the registration? If you have difficulty registering, please let me know. Bla- bla bla…”

 

There are also customers who confidently register more than 10 or even 20 employees, only to inform me shortly before the class that the company has received new instructions and the training has to be cancelled.  Recently, I even received a direct enquiry asking whether I could sell a certificate without participants to attending the course.  Nowadays, I simply decline such requests and block the sender.

Despite these occasional challenges, I remain hopeful and passionate about my training business.  Whenever a participant sincerely appreciates my teaching and gives me a positive review, it brings me great satisfaction.  I firmly believe that attending a Food Handler Training Course should never be just about obtaining a certificate.  A certificate only serves as proof that you have attended the training. What truly helps you perform your job well is the knowledge you gain during the course and your willingness to put that knowledge into practice.  Training should never be just a formality, and food safety should never be treated as a mere procedure.

 

Do you agree?

I welcome you to share your thoughts in the comments section.

 

FOOD SAFETY AWARENESS HAS BECOME SECOND NATURE TO ME

After finishing my inspection work in the morning, I had my meal replacement drink and drove to Semporna.  Along the way, I suddenly noticed a traffic police officer hiding behind a tree, checking the speed of passing vehicles.  I looked at the display - 100 km/h.  My heart sank immediately.  I kept thinking about the possible bad outcome and wished I had Stephen Chow's special power: “You can't see me… You can't see me…” 😂  From that point onwards, I carefully kept my speed below 90 km/h.  As a result, I arrived at the small jetty in Semporna about half an hour later than expected.

 

When the boat left the jetty and entered the open sea, we soon encountered some small waves.  It was nothing compared to the frightening sea conditions I had experienced before, but it was enough to make the passengers nervous.  A few passengers could not help making small cries.  At one point, the captain stopped the boat to adjust its balance and asked some passengers to change their seats.  It was only when we were about 10 minutes away from the resort that the boat gradually became stable again.  When we arrived, everyone finally relaxed.

 

After arriving at the resort, I discovered a serious problem.  There was no internet.  The person in charge gave me several WiFi passwords.  After lunch, I tried them one by one.  Finally, one of them worked.  At that moment, I was truly relieved.  I quickly started my remote work and carefully used the WiFi to avoid losing the connection.  After finishing my work, I could finally relax and enjoy the resort.  I looked at the food prepared for the guests.  The hot food was placed on food warmers.  The moment I saw the food warmers, one word came into my mind: temperature. 

 

Whenever I see cooked food, I naturally wonder:  What is the temperature of the food? How long has it been at that temperature?  If cooked food is not kept at a safe hot-holding temperature, its temperature may slowly decrease. When food stays for a long time in a temperature range where bacteria can grow easily, the food safety risk increases.  This is what we often discuss in the Food Handler Training Course — The Temperature Danger Zone.  Each dish also had its own serving spoon or tong for guests to take food onto their plates.  I noticed that when the food was replenished, the food handlers did not simply pour the newly cooked food into the old tray.  Instead, they removed the old tray first and replaced it with a new one.  The amount of food in each tray was also just right.

 

I also liked the way they arranged the plates, forks, spoons, knives and cups.  Everything was arranged neatly.  Everything was clean, dry and in good condition.  I happily took a plate and started choosing my food.  I took a small amount of rice, followed by some meat, seafood and vegetables.  A little of everything was enough. If I ate too much, I would become full too quickly. 😂 After getting my food, I found a table near the food area, put down my plate and went to get a drink.  When I finished eating and left the table to get some pudding, ice cream and fruit, the staff cleared away my used dishes.  The tables always looked clean.  Every time I ate at the resort, I ate until I was full.  I was very satisfied.

 

This time, I was not in such a hurry at the resort.  In the afternoon, I could rest in my room, do some remote work and wait for dinner.  Time passed quickly.  Soon, it was almost time for dinner.  Before dinner, I went to the training room to set up my laptop, projector and training materials.  I also arranged all the training documents for the participants.  After enjoying a good dinner, I returned to the training room.  I was thankful that the client had arranged the training room near the office and also near my room.  Best of all, the room had air-conditioning.  That made things much better.  I could enjoy teaching that night.  I arrived early and waited for the participants.  Actually, I was a little nervous as in the afternoon, the staff had told me that the participants were managers and supervisors from different departments.  I started thinking:  How should I conduct this training?

At around 8 p.m., participants started arriving.  Everyone came into the room.  I politely invited them to take their seats, explained how the training would be conducted and introduced myself.  Then, the class began.  I used everything I could to engage the participants.  I talked with them, designed classroom activities, asked questions and included short tests during the training.  Although I was a little tired, everyone was very cooperative.  The course ended on time, and everyone could return to their rooms for a good rest.

 

The next morning, while checking the test papers, I discovered that one participant had not completed all the questions.  I took a photo as evidence and sent it to the person in charge.  I requested the participant to meet me at the meeting room at 9 a.m. to complete the remaining questions.  After giving the instruction, I went to enjoy my breakfast.

 

I did not eat as much as I had eaten quite a lot at dinner, so I wanted something lighter.  There was no porridge, so I simply had a piece of bread, a small amount of noodles and some eggs, together with a cup of coffee.  After breakfast, I returned to the meeting room.  The participant who had not completed the test arrived.  He looked a little embarrassed and quickly explained why he had not completed the questions.  I understood.  Perhaps he saw everyone else finishing the test and decided to hurry through his answers and submit the paper too.  Maybe he thought he could “get away with it.” 

 

Unfortunately for him, he met me.  I have a habit that is not easy to change:  If something is not completed, I will not let it go.  He had to do it again.  I smiled, took out his answer sheet and asked him to sit down and answer the questions properly.  He finished in less than three minutes.  He thanked me, and we said goodbye before he returned to work.  I then started applying for the certificate numbers and preparing the invoices for the participants.

 

After finishing everything, I leaned back on the sofa and took a short rest while waiting for the boat to return to the jetty.  The sea was calm on the way back.  I could hardly feel the waves.  I could not use the internet on the boat, but shortly after reaching the jetty, I was able to connect again.  I collected my car and drove straight home.  After arriving home, I still had enough time to print the certificates.  Then I drove to the client's company at town and delivered the certificates.

 

During this trip, what I noticed at the resort were the small details in the restaurant:  the temperature of the food, the cleanliness of the utensils, the neat arrangement, and the way the food handlers handled the food.  For someone who has been involved in food safety training for many years, these details naturally catch my eyes and enter my mind.  Perhaps this is what it means when we say:  Food safety awareness has become second nature to me.  It is not knowledge that appears only when I am conducting a training course.  It has become a natural part of my everyday life, even when I simply sit down and enjoy a meal.

 

This business trip went very smoothly.  The client was also very cooperative.  I deeply felt that a client's trust is built on honesty, taking work seriously, good preparation and the ability to handle situations flexibly.  I could also see how seriously the client took the Food Handler Training for their employees.  For such a serious and committed client, I am more than happy to provide my service.

WHY DO I INSIST ON CONDUCTING FACE-TO-FACE CLASSES?

The pandemic has been over for several years now. Occasionally, when I look back on my life and work during the pandemic, I still feel that it was a very special period. About a month after the country implemented the Movement Control Order (MCO), FSQ began allowing FHC schools to conduct online Food Handlers Training Courses.  At that time, I started learning how to use ZOOM and began using Google Forms more frequently. To comply with FSQ's requirements for online courses, I spent a lot of time studying and adjusting my course procedures. I not only had to become familiar with the technology, but also had to ensure that students followed the rules for online classes.

Some students were curious and interested in online learning, while others did not like this way of learning. Of course, there were also some students who wanted to “take it easy” in front of the camera.  However, during that special period, we did not have many choices.  Food Handlers Training Courses had to continue, and online classes became the main way of conducting the courses.  I also once received a final warning from FSQ because of some oversights in enforcing the requirements for online classes. My school even came close to being removed from the list.  At that time, all I could do was just carry on.

After several years of practice, I can now arrange and conduct every online class much more comfortably.  But gradually, I noticed something interesting.  Even students who live in the same city as me sometimes prefer to attend an online class rather than come to a face-to-face class.  I thought about this for quite some time. Eventually, I realised that online classes do have their advantages:

1. There is no need to travel. Students can complete the three-hour course comfortably from home.
2. Students from other areas can also attend.
3. Class schedules are easier to arrange. As long as students know when they are available — morning, afternoon or evening — I can arrange a class accordingly.

To be honest, I like online classes too.  They are convenient and can also help reduce some of the costs of conducting a class. But I still insist on conducting face-to-face classes. Why?  The interaction in a Face-to-Face Classroom is different!  2 days ago, I conducted a face-to-face class at a training room provided by one of my customers.  During those three hours, everyone learned and interacted with one another.  In the classroom, I try my best to get students involved.  For example, I let them experienced what food handlers are expected to wear, ask questions for them to think about, encourage them to ask questions, and allow them to share their own work experiences with one another.  When explaining each food hygiene requirement, I also try my best to explain:  “Why do we have to do it this way?” Rather than simply telling them:  “Because the regulations say so.”.  I believe that when students understand the reason behind a particular practice, they are more likely to bring that knowledge back to their workplace.  This kind of classroom atmosphere, in my opinion, is difficult to fully copied in online class.

Online classes can sometimes have network problems. There may also be times when the trainer has to deal with students' devices, cameras, microphones and classroom discipline.  When the trainer has to deal with these issues at the same time, naturally there is less time available for interaction and discussion.  If a student happens to have an unstable internet connection, the three-hour learning experience can also become quite tiring.  I especially recommend Face-to-Face Classes for students who are not familiar with Online Tools

They are people who are not familiar with computers or online tools.  If someone rarely uses the internet on their phone and does not often use applications such as WhatsApp, Facebook or YouTube, asking them to independently register for an online class, fill in a Google Form, join ZOOM, turn on their camera, adjust their microphone and so on can indeed become a burden.  Unless they have a family member, colleague or friend beside them to help during the class.  Otherwise, before they even begin learning about food hygiene, they may already have spent a lot of energy trying to figure out “how to attend the class.”  That is not the learning experience we want.  In contrast, when students come to a face-to-face classroom, all they need to do is:  Show up, sit down and learn.  The rest can be handled by the trainer. This can actually be a much more comfortable way to learn.  When people are relaxed, they are more likely to concentrate and participate in classroom discussions.

There is another thing that I have always treasured.  A face-to-face classroom allows people to connect with one another.  About seven years ago, one of my customers voluntarily helped me find students and even arranged some hot drinks and bread.  After the class, everyone sat together, ate, drank and chatted while sharing their work experiences.  The atmosphere was wonderful. Unfortunately, this kind of interaction stopped when the COVID-19 pandemic began.  This March, I was fortunate enough to receive an opportunity to conduct training for about 60 employees.

In a classroom that could accommodate around 30 people, I designed some interactive activities so that everyone could get to know one another, interact and learn together.  After three hours, everyone had a great time.  For me, this is also an important part of face-to-face learning.

I have always believed that the purpose of learning is to increase knowledge and enable students to apply what they have learned in their workplace.  It is neither about learning how to use ZOOM nor is it simply about getting a certificate.  The real value of the Food Handlers Training Course is to help food handlers understand the importance of food hygiene and food safety, and to bring correct food handling practices back to their workplace.  That is the reason why I continue to insist on conducting face-to-face classes.

Online classes have their own value.  But if you are not familiar with online tools, prefer more interaction in the classroom, or simply enjoy learning face-to-face, I would honestly tell you:  A face-to-face class may be more suitable for you.

What do you think? Feel free to share your thoughts with me in the comments section.

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Bottom of Form

 

WHEN A CUSTOMER FINDS A HAIR IN FOOD

I was sitting in a newly opened kopitiam, savoring a plate of economy noodles. The half-boiled egg was fried to perfection, the stuffed bean curd was smooth and melted in the mouth, paired with a spoonful of homemade chili sauce that had just the right balance of sour and spicy. The noodles were not greasy, served at a comforting warm temperature. At that moment, I was secretly pleased with myself for discovering a wonderful new breakfast spot.

 

However, life always loves to play a subtle joke on you at your most pleasant moments. As I gently nudged my chopsticks, my professional habit caught a glimpse of something unusual. It was an extremely fine black hair, lying lazily among the noodles as if silently provoking me. I gently traced it with my chopsticks, patiently lifted it out, and placed it on the table. Upon closer inspection, this hair was quite long—roughly between half a foot to a foot in length—with its end still lingeringly clinging to a strand of noodle.

I looked around, glancing over the busy figures, but did not see a single employee without a hairnet. That was strange. I didn't feel particularly disgusted; I just found it somewhat amusing. Anyone else would have stood up in a rage and made a huge fuss. Instead, I leisurely finished my noodles. When paying the bill, I gently reminded the lady at the cashier. She blushed in astonishment, apologized repeatedly, and turned around to grab the hair to question her colleagues in the kitchen. I didn't stick around to watch; I picked up my bag, walked to my car, and drove to the office.

 

Many people think that a hair is just a little unhygienic, so many people (including myself) choose to pick it out and continue eating. Little do they know, a hair actually harbors hidden dangers. Hair may carry Staphylococcus aureus. This bacterium is one of the common pathogens causing food poisoning and is widely found on human skin, hair, nasal cavities, throat mucous membranes, and wounds. Besides contaminating food, this bacterium can secrete toxins. Certain enterotoxins produced by Staphylococcus aureus have strong heat resistance, and ordinary cooking processes may not completely destroy toxins that have already formed.

 

Here comes the question: Since it sounds so serious, why do we rarely hear news about "food poisoning caused by a single hair in food"? Wasn't there a problem with the bowl of noodles I ate? The answer is: finding a hair does not mean that this food will necessarily lead to food poisoning. What really needs attention is what happens after the contamination. If food is contaminated with Staphylococcus aureus and left under temperature and time conditions suitable for bacterial growth, bacteria may multiply rapidly and produce enterotoxins. Once a sufficient amount of toxin is reached, it can cause food poisoning. Food operators must be extremely cautious!

 

Therefore, food handlers must wear hairnets during food preparation to effectively prevent hair from falling into the food. When wearing a hairnet, ensure that all hair is completely covered, especially the hair easily exposed at the forehead, sides, and back. Long hair should also be properly tied up and tucked inside the hairnet. Whenever I mention this, students always ask: "Is wearing just a cap okay?" I believe that if only a cap can be worn, the hair must at least be neatly combed, and employees with long hair must tuck all their hair completely into the cap. In addition, food handlers must maintain good personal hygiene at all times.

 

A single hair may not directly cause a case of food poisoning. But if food operators are willing to take every detail that could potentially affect food safety seriously—even a tiny hair like this—it represents an attitude toward food safety. And while customers might not always put it into words, they can definitely feel it. Eating with peace of mind is sometimes just that simple.

 

If you found a hair in your food, would you quietly pick it out and keep eating, or would you make a direct complaint to the establishment? Welcome to share what you would do in the comments section.

 

WHAT IS FOOD HANDLER TRAINING COURSE?

Whenever customers consult me about the courses I teach, the most common name I heard is Kursus Kendalian Makanan... 卫生课, 卫生牌, etc. In fact, the official name of the course is Kursus Latihan Pengendali Makanan (LPM).  The name is a bit long, so let's simply refer to it as LPM. As the name suggests, this course is an awareness program designed by the Health Department for food handlers. Most customers understand that anyone in Malaysia working in the food business must attend this 3-hour course and obtain a certificate, or risk being fined. Therefore, from time to time, I received inquiries like: 

"Can we take a shortcut? Can I skip the class, or have someone else attend on my behalf, and you just issue me the certificate? 

According to Regulation 30 of the Food Hygiene Regulations 2009, all food handlers must attend the Food Handler Training Course and obtain a certificate. Violators can be fined up to RM10,000 or imprisoned for up to two years. When health officers inspect food premises, they will definitely check whether all food handlers hold this certificate. So, is the value of this course merely a document for officers to inspect? Absolutely not! There are several benefits you might not have noticed yet.

New employees, especially those who have never worked in a food establishment, may feel uncertain about food handling tasks. Let's think about where they typically learn how to handle food:

• Probably they learn from movies
• Probably they learn from parents or elders (if their family business is/was in the F&B industry)
• Probably they learn from watching other F&B employees
• From bosses, superiors, or senior colleagues
• or based on their own assumptions (because "that's how mom does it at home")

Attending the LPM course allows employees to understand the basic requirements for keeping food clean and safe, which are also necessary knowledge for complying with Ministry of Health regulations. After taking this course, food handlers can independently check whether their daily operations are correct. Moreover, employees who are willing to honestly sit through a 3-hour class literally show a the willingness to work in a food establishment.

Therefore, bosses can use this opportunity to test whether new employees are truly willing to work in the food sector. I once had an employee who, even after attending my class, continued to wear nail polish and heavy makeup to work over the following days. The boss was baffled, thinking I had given the wrong advice, and asked me to have a conversation with his staff. When guide them, I found out that this employee didn't misunderstand what I taught—she simply lacked the mindset to be a competent food handler. I also learned that their previous job was working as a front-desk receptionist in heels and full makeup.  After that session, not long ago, I heard they quit their job.

A leader once told me: "It's great that our QA (Quality Assurance) team is rigorous, but if we can cultivate everyone as a QC, then we won't have to worry about food safety." Everyone is a valuable asset to the company and can help safeguard food hygiene and safety. Therefore, training is an indispensable part of any business. Through this course, employees not only learn food handling concepts and comply with Ministry of Health regulations, but they also obtain a permanent certificate that is valid nationwide. One stone kills 3 birds eh?

Students will learn the following in class:

• Personal hygiene, especially when handling food
• How to select qualified tools, keep them clean, and use them properly
• How to maintain hygiene inside and outside food premises and control pests
• How to select save raw food, along with proper handling and storage methods
• How to produce/prepare safe food
• How to handle cooked food... and more.

Look at these contents.  If we were to cover everything in detail, I feel 3 hours of teaching is barely enough. However, just give me three hours!

Some bosses have asked: "Do bosses need to take the class? Surely not, right?"

I believe that if you are in management, you need to understand the correct concepts of food handling even more. Once you understand this course, you can supervise whether your employees are doing things right. This way, if a problem is found, it can be corrected immediately rather than waiting for health officers to inspect and discover operational errors.

Even though employees have completed the 3-hour course and get high score in the tests, it does not mean they have "graduated" or are ready to "take charge." NO! After taking the class, food handlers need practice and must cultivate good habits; they must not only do the job right, but also do it skillfully. At this point, if management exercises strict control, the food safety standards of the establishment will gradually improve, and a culture of maintaining food safety will eventually form.

Regulations state that everyone handling food in an establishment must take this course. I believe management, especially business licensees, should take the class so they can easily supervise the work of food handlers. Furthermore, applications for various food licenses—such as canteen tenders, MeSTI (processing plants), BeSS (restaurants), and Home-based Food enterprises—all require the licensee to hold a Food Handler Training Course certificate.

In recent years, I have noticed that the Food Handler Training Course has gradually become even more crucial. Many major cities have begun implementing policies where a primary condition for supplying local food products to government sectors is having certification. To obtain that certification, all food handlers must possess LPM certificate.

It may seem like this course is merely an "entry ticket" to getting certified, but let's think about this: if your employees realised the importance of food hygiene and food safety and started to practise accordingly after attending the training, they will surely be able to help you take great care of your food business.  Do you agree? Welcome to share your thoughts in the comments section.

HOW A DISORGANIZED KITCHEN CREATES FOOD SAFETY RISKS

A kitchen is like a food processing factory — a place where food is prepared to satisfy customers. A clean kitchen and proper kitchen management help food handlers produce safe and high-quality food.  However, when a kitchen is not hygienic or properly managed, the risk of food contamination increases significantly.

 

A Messy Kitchen

When working benches, sinks, and equipment are cluttered with food, waste, ingredients, sauces, and other items, food safety risks increase.  Opened frozen or high-risk food kept at room temperature for too long allows bacteria to multiply. Opened liquid ingredients that are accidentally spilled onto working benches or floors create additional contamination risks if not cleaned immediately. These unhygienic conditions not only encourage bacterial growth but also attract pests, which can further contaminate equipment and food.

Improper Storage

When food handlers become accustomed — especially during busy periods — to storing different types of food together in the refrigerator, or leaving opened food on working benches, cross-contamination can easily occur.  High-risk food may contaminate medium-risk food or ready-to-eat (RTE) food.  Overcrowded refrigerators prevent proper air circulation. As a result, some parts of the food may become freezer-burned while other parts may not be adequately cooled.  Worse still, if the refrigerator temperature is not properly maintained due to equipment failure, the entire batch of food may spoil. Bacteria can grow rapidly in high-risk and RTE food under improper temperature control.

 

Using the Same Tools for Multiple Tasks

Imagine a food handler cutting raw meat on a chopping board with a knife. After that, the same knife is used to cut vegetables or ready-to-eat food.  This practice leads to cross-contamination because the knife and chopping board act as vehicles for transferring bacteria.  Food handlers must understand that different types of food carry different levels of bacterial load and require separate equipment.

 

Waste Kept for Too Long

In a disorganized kitchen, waste may be left for extended periods because staff are too busy to remove it promptly.  Accumulated waste may overflow from bins and expose unpleasant odours to the environment.  If waste areas are not cleaned thoroughly, they can attract flies, cockroaches, and rodents. These pests introduce bacteria and toxins into the kitchen, contaminating food and equipment.

 

Unmaintained and Unclean Facilities

When kitchen operations are poorly managed — with food, waste, and ingredients left on benches or floors — contamination risks increase. Slippery surfaces not only spread contamination but may also cause accidents.  Workers may fall, or equipment may drop and injure staff. Injured or unclean food handlers may further contaminate food during preparation.  Damaged or broken facilities can accumulate food debris and become difficult to clean effectively. When contaminants cannot be removed properly, pests are more likely to be attracted to the premises. Pests carry bacteria and may contaminate both equipment and food, increasing food safety risks.

 

Conclusion

Food safety in a restaurant depends heavily on proper kitchen management.  A disorganized kitchen significantly increases the risk of food contamination and foodborne illness.  Food business owners must establish clear kitchen management systems, provide proper training, and conduct routine supervision to ensure food safety standards are consistently followed.

 

#foodsafety #kitchenmanagement #kitchenhygiene #crosscontamination #foodsafetyrisks

PROPER REFRIGERATOR MANAGEMENT: A PRACTICAL GUIDE TO AVOID FOOD SAFETY VIOLATIONS

Refrigeration is a critical food safety control used to slow bacterial growth and maintain food quality. Almost every food premise relies on refrigerators for daily operations. However, during busy hours, many food handlers assume that food is safe simply because it is kept inside a refrigerator, without considering how the food is stored or whether the refrigerator is functioning correctly.  This misunderstanding often leads to food contamination and food safety violations during inspections.  Proper refrigerator management is therefore essential.

 

1. Refrigerator Temperature and Condition

Many food premises believe that food is safe once it is refrigerated. In reality, improper temperature control allows bacteria to multiply.  Food should be stored at 4°C or below to slow bacterial growth effectively. When refrigerator temperatures are inaccurate or not monitored, high-risk food and ready-to-eat (RTE) food can deteriorate rapidly. Some bacteria may also produce toxins that cannot be destroyed by reheating.

Inspection focus: Unmonitored or inaccurate refrigerator temperature is one of the most common non-compliance findings.

 

2. Avoid Overcrowding the Refrigerator

Food should be stored in suitable containers before being placed in the refrigerator. Overcrowding prevents cold air from circulating properly, leading to uneven cooling.

Some parts of the food may remain in the temperature danger zone, while others freeze or suffer freezer burn.  When different types of food are squeezed together, the risk of cross-contamination also increases significantly.

Why it matters: Cold storage works only when cold air can circulate freely.

 

3. Proper Arrangement of Food Storage

 

Raw food contains higher levels of bacteria compared to cooked or ready-to-eat food. To prevent cross-contamination, cooked and RTE food must always be stored above raw food.  High-risk raw food such as meat and seafood should be stored in designated cold or frozen storage areas according to their required temperatures.

Inspection focus: Improper food arrangement is a clear violation that inspectors can easily detect.

 

4. First-In, First-Out (FIFO)

FIFO is essential to reduce food wastage and food safety risk. All food stored in refrigerators is perishable.  Prepared food or opened packaged food typically should not be kept for more than three days, as food hazards increase over time even under refrigeration.  By applying FIFO, older food is used first, and expired or unsafe food is removed promptly.

Good practice: All cooked or RTE food should be clearly labelled to support FIFO.

 

5. Food Labelling

Refrigerators often store a variety of items, including raw ingredients, cut food, and leftovers.  Relying on appearance or smell to identify food is unreliable, especially during busy operations. Proper labelling allows food handlers to quickly identify food and assess its safety.  At a minimum, food labels should include:

• Food name
• Storage or preparation date

Additional information may be added to ensure all staff clearly understand the food status.

 

Conclusion

Refrigerators are essential equipment in food premises, but they are not a guarantee of food safety.  Only when refrigerator temperatures are properly controlled, food is arranged correctly, and storage systems are well managed can food spoilage and food safety violations be prevented.  Effective refrigerator management protects customers, reduces food wastage, and helps food businesses pass inspections with confidence.

 

#foodsafety #refrigeratormanagement  #foodhygiene #foodhandlers #foodsafetyinspection  #foodsafetyviolations #crosscontamination  #restaurantmanagement

THE 10 MOST COMMON HYGIENE MISTAKES FOOD HANDLERS MAKE

During peak hours, people tend to rely on habits rather than proper procedures.  When time is limited and no one is available to verify the correct method, food handlers often continue working in their own way — even when the method is incorrect. In food handling, these small shortcuts can lead to food contamination, food poisoning, or customer complaints.  Below are some of the most common hygiene mistakes that occur in real kitchen environments.
 
1. Not Washing Hands Properly

Most food handlers who have attended my course know that there are seven steps to proper handwashing and that hands should be dried using disposable tissue paper.  However, during busy periods, handwashing is often skipped or rushed. In some cases, hand sanitizers are not even available at the dispensers. These small oversights significantly increase the risk of contamination.
 
2. Misuse of Gloves

Wearing gloves does not automatically make someone a competent food 

handler.  Many food handlers wear gloves but then handle cash, answer phone calls, or touch raw food packaging. Once contaminated, the gloves can transfer bacteria directly to ready-to-eat food when food handlers continue food preparation.
 
3. Improper Working Attire

Correct working attire such as aprons, hairnets, and face masks helps 

prevent food contamination.  However, when food handlers wear the same attire into toilets or outside the food premises, the attire can become contaminated and later transfer bacteria back into the kitchen, utensils, or food.
 
4. Poor Personal Hygiene

Failing to remove accessories, keeping long fingernails, wearing cosmetics, or using mobile phones in food preparation areas increases contamination risk.  Mobile phones and personal items are common carriers of bacteria and should be kept away from food handling areas.
  
5. Sick Food Handlers Still Working

A sick food handler (suffering from a contagious disease or foodborne illness) who continues working poses a serious food safety risk. Bacteria or viruses from the food handler can contaminate food and food-contact surfaces.  Even one ill food handler can trigger foodborne illness outbreaks. This risk should never be taken lightly.
 
6. Using Incomplete or Damaged Equipment

Food-contact equipment that is cracked, uneven, or difficult to clean can easily accumulate dirt and food debris, allowing bacteria to grow. When food handlers continue using damaged or incomplete equipment, the risk of food contamination increases significantly.
 
7. Misuse of Equipment

Using the same cutting board or utensils for different types of food — such as raw meat and ready-to-eat food — causes cross-contamination. Similarly, when the same equipment or storage area is used for high-risk food (meat, seafood) and medium-risk food (vegetables, fruits), contamination is likely to occur.
 
8. Dropped or Spilled Food

There is a common myth that food dropped on the floor is safe if picked up quickly.  In reality, once food touches the floor, it is contaminated and must be discarded. Ignoring this practice puts consumers at unnecessary risk.
 
9. Refrigerator Malfunction or Misuse

Refrigeration helps preserve food quality, but only when used correctly.  A common misconception is believing that placing food in a refrigerator is sufficient. Food safety also depends on:

• How food is stored

• The quantity of food inside

• The actual refrigerator temperature

Overcrowded refrigerators, improper food segregation, or temperatures above 4°C can all lead to food contamination.
 
10. Inadequate Cleaning and Sanitizing

Poor cleaning and sanitizing practices significantly increase the risk of food poisoning.  Inadequate sanitation encourages pest infestation, which further contaminates food, equipment, and food-contact surfaces.Common causes of inadequate cleaning include damaged facilities that are difficult to clean, lack of proper cleaning and sanitizing tools, and poor hygiene awareness or attitudes among staff.
 
 
Conclusion

Training plays a crucial role in raising food safety awareness among food handlers. However, training alone is not enough. Business owners and management must provide proper support, facilities, and systems so that food handlers can consistently follow correct practices — even during busy periods.
 

HIGH-RISK FOOD PREPARATION AREAS AND KITCHENS: WHAT EMPLOYEES SEE BUT OWNERS OFTEN MISS

A nicely decorated and cozy food premise, attractive packaging, delicious food, and friendly service all create a great first impression for customers. These are the things that owners carefully design and proudly present. Customers leave with a pleasant dining or purchasing experience.  However, what often goes unnoticed is the off-stage working environment—the food preparation area.

Food handlers experience this environment every day. They are the ones dealing with pressure, tight timelines, equipment limitations, and hygiene challenges during daily operations. Sometimes, managers may feel that food handlers are careless or not serious about their work. That may be true in some cases—but not always. Very often, there are underlying reasons why food handlers act differently or struggle to fully comply with company policies.

What owners often see is the dining or display area.

What employees see is risk quietly building up, day by day.

 

Busy Working Environment

The food preparation area is the production center of any food business. When there is a large number of complex orders, the working atmosphere quickly becomes tense. Food handlers must prepare products according to order specifications while ensuring hygiene and food safety.  In a busy kitchen, food handlers may start to “skip” certain hygiene steps in order to work faster. New food handlers, especially those with limited food safety knowledge, may believe that these shortcuts are acceptable because “everyone does it.”  This is exactly when cross-contamination risks begin to appear.

Common examples include:

1. Skipping handwashing after using the toilet
2. Using the same equipment for different food groups
3. Continuing to use utensils or equipment with visible cracks or crevices
4. Overcrowding all types of food in one refrigerator
5. Allowing the food preparation area to become disorganized and poorly maintained

In a fast-paced working environment, these practices may seem normal. Unfortunately, they are serious food safety hazards. Very often, food handlers may not realize the risk until an inspection is conducted by authorities. By the time food business owners become aware of the situation, it may already be too late.

 

Equipment Condition and Usage

Food handlers rely heavily on equipment and utensils to process food. When equipment is clean and in good condition, food safety risks are significantly reduced. However, damaged equipment—such as torn baskets, corroded surfaces, cracked containers, or rough chopping boards—can trap food debris and dirt that are difficult to remove.  When such equipment continues to be used, bacteria can easily transfer to food, increasing the risk of contamination. This is why food business owners must regularly inspect equipment conditions and replace damaged items promptly.

Refrigerators and chillers are especially critical. Temperature control is the key concern. If the temperature rises above acceptable levels—for example, above 4°C—food safety can no longer be assured. Repairs may involve costs, but ignoring the problem can lead to unpredictable losses, including food spoilage, customer complaints, or even forced closure by authorities.

 

Food Premise Maintenance

After years of operation, food premises—especially food preparation areas—often develop issues such as cracks, crevices, holes, or rough surfaces. Employees usually notice these problems first. However, many choose to ignore them because they have become “used to it,” or because they believe management is unwilling to spend money on repairs.  When maintenance is repeatedly ignored, food scraps accumulate and pests find suitable hiding places. Over time, this creates a serious contamination risk that may only be discovered during inspections or audits.

 

Poor Personal Hygiene

Food business owners send food handlers to attend Food Handling Courses, and they understand the importance of personal hygiene. However, the real challenge appears during daily operations.  If a senior food handler suffers from food poisoning or flu, will the owner allow sick leave—or insist that the staff continue working until the end of operations? Even one sick food handler can easily contaminate food and cause foodborne illness among customers.  Personal hygiene must never be compromised.  I still remember implementing strict attire regulations in a food processing facility. All workers, office staff, and even visitors were required to wear proper attire before entering the processing area. Visitors had to register and comply with hygiene requirements. There were no exceptions. This discipline was something I remain proud of. During my service period, no major food hygiene incidents occurred in that company.

  

Listening to the Ground Reality

Employees understand the condition of the food preparation area better than anyone else. When food business owners take the time to listen to staff and understand on-the-ground challenges, they receive valuable insights.  If action is taken early, food safety standards can be maintained. If not, owners may only realise the true situation during inspections or audits—when options are limited to paying penalties or facing temporary closure of up to 14 days.

High-risk kitchens and food preparation areas are rarely the result of one big mistake. They are usually the outcome of many small, ignored issues—issues that employees see every day, but owners often miss.

#FoodSafety #KitchenManagement #RestaurantBusiness #FoodHandlers #HighRiskKitchen