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.