HIGH-RISK AREAS IN COMMERCIAL KITCHENS THAT ARE OFTEN OVERLOOKED BY OWNERS

Merry Christmas to everyone!

It’s Christmas season, and most restaurant and cafeteria owners are busy supporting customers who are celebrating Christmas parties and gatherings. During these busy periods, many food handlers may unintentionally overlook certain kitchen practices. These oversights can lead to food contamination and, ultimately, food poisoning incidents.

 

Blocked Drainage System

Restaurants should be equipped with a grease trap. A grease trap is designed to capture cooking oil and food residues from used plates and utensils before they enter the drainage system. If a grease trap is not installed, is full, or is not properly maintained, the drainage pipes may become blocked. This can cause sinks to clog, produce foul odours, and attract pests.

 

Improper Cold Storage

During peak hours, food handlers may squeeze large quantities of food into refrigerators due to a “put-it-in-the-fridge-first” mindset. When refrigerators are overpacked, proper air circulation is restricted. This can result in some foods becoming freezer-burned while others are not adequately cooled.

In addition, storing high-risk, medium-risk, and low-risk foods together can lead to cross-contamination. If the refrigerator malfunctions, all stored food may spoil, causing significant food safety and financial losses.

 

Food Preparation Area

Food should be prepared promptly in the food preparation area. It should not be kept for more than two hours when the temperature is within the danger zone of 5°C to 60°C, especially for high-risk foods.

Sometimes, food handlers intend to keep food “for a while” but unintentionally forget about it. When food is left at room temperature for extended periods, bacteria can multiply rapidly and produce toxins, which may result in serious or even fatal food poisoning.

 

Sanitation Tools Storage Area

When brooms, brushes, detergents, and other sanitation tools are not stored properly—often due to time constraints during busy operations—they can become sources of contamination. Dirt on brooms and brushes, as well as chemical residues from detergents, may contaminate equipment, utensils, or food if these items are placed too close to food preparation or storage areas.

 

Improper Waste Management

Waste tends to accumulate rapidly during rush hours. When food handlers are too busy to dispose of waste promptly, it can easily attract rats, flies, and other pests.

If large waste bins outside the food premises are not properly covered, they may also attract dogs and lizards. The smell of waste is the main factor that attracts pests. Pests can carry bacteria, viruses, and dirt, which may contaminate food and food-contact surfaces.

 

Cross-Contamination Between Raw and Ready-to-Eat Food

Food premises should have a clear and well-defined food processing flow. Raw food handling areas must be separated from food preparation and cooked or ready-to-eat food areas, as raw foods generally contain higher levels of bacteria.

When raw food, food preparation, and cooked food are handled in the same area or using the same utensils, cross-contamination can occur, increasing the risk of food poisoning cases.

 

Conclusion

Food business owners should be aware of all working areas that may easily cause food contamination. Through close monitoring of workflow and daily operations, managers can reduce food safety risks and prevent food spoilage, especially during busy periods.

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.