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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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.