PREVENTING CROSS-CONTAMINATION: SIMPLE STEPS MANY KITCHENS OVERLOOK

Cross-contamination is one of the most common food safety risks—and also one of the most misunderstood. In many food premises, food handlers rely on habits, assumptions, or past experience instead of clear food safety principles. As a result, cross-contamination in commercial kitchens often happens quietly and goes unnoticed.  These risks are usually invisible to customers, inspectors, and even business owners—until a customer complaint, a food poisoning incident, or a failed inspection occurs. So how can food businesses prevent cross-contamination in the simplest and most practical way, especially in a busy kitchen environment?

 

Personal Hygiene

Poor personal hygiene is one of the most common causes of cross-contamination.  Imagine a food handler who wears dirty clothing, does not wear a head cover, wears short pants and slippers, has long fingernails, or is experiencing flu or mild food poisoning—but still reports to work. During food preparation and handling, there are countless opportunities for bacteria and dirt to transfer from the body to the food.  For example, Staphylococcus aureus from hair, skin, or hands can contaminate food and produce toxins that remain even after cooking. Once toxins are formed, they cannot be destroyed by heat. This is why food handler personal hygiene is not optional—it is a critical food safety control.  Food handlers must maintain proper hygiene every time they handle food, not only during inspections but as part of their daily routine.

 

Equipment Usage

Damaged or inappropriate equipment can easily cause cross-contamination risks.  Corroded frying pans, broken baskets, cracked containers, or wooden chopping boards can trap food debris and moisture. These conditions allow bacteria to multiply rapidly.  When food handlers continue using broken or poorly maintained equipment, bacteria can be transferred directly onto food. Therefore, food business owners should regularly inspect equipment condition and replace damaged items promptly.  In addition, food handlers should understand proper equipment usage for different types of food—such as high-risk, medium-risk, and low-risk foods. Many commercial kitchens use color-coded chopping boards or baskets to separate food types. When used correctly, this simple system is highly effective in preventing cross-contamination.

 

Food Handling Practices

Cross-contamination is most likely to occur when different types of food are prepared in the same area. High-risk foods, especially raw foods, naturally carry higher levels of bacteria and can easily contaminate other foods.  Food handlers must understand the importance of separating raw and cooked food, both during preparation and storage. Ideally, different foods should be processed in separate areas and stored at appropriate temperatures.  When raw food and ready-to-eat food must be stored in the same refrigerator, food handlers must arrange them properly so that raw food cannot drip, spill, or contaminate cooked or ready-to-eat food. Correct food handling practices are essential to maintain food safety and food quality.

 

Avoiding cross-contamination does not start with stricter rules or complicated procedures. It starts with people.  Cross-contamination is rarely caused by one major mistake. More often, it is the result of many small, unnoticed decisions made during daily operations—especially during busy hours. When food handlers are trained to recognize these risks early, they are not just protecting food. They are protecting customers, business reputation, and long-term sustainability.

CAN FOOD SAFETY TRAINING REALLY REDUCE CUSTOMER COMPLAINTS? **THE ANSWER MAY SURPRISE BUSINESS OWNERS**

When was the last time you received a customer complaint? Was it about service quality, staff attitude, or simply that “the food doesn’t taste as good as before”? If we look at it positively, complaints are valuable feedback. They tell us where customers feel disappointed. However, when the same complaints keep recurring, it may be a signal that something deeper needs attention—perhaps your team’s competency in handling food.  Customers are not Health Inspectors. They will not comment on temperature control, cross-contamination, or hygiene procedures. But very often, their complaints are symptoms of food safety issues that happen behind the kitchen door.

 

Food Contamination Prevention

Nothing shocks customers more than discovering foreign matter—especially pests—in the food they ordered.  Some may complain directly to the business owner, while others choose to upload photos or videos to social media. In such cases, the damage goes beyond one complaint; it affects the reputation of the entire business.  Before food handlers are allowed to work, proper training equips them with basic knowledge on contamination risks and hygiene requirements. Trained food handlers understand their responsibility to keep food safe.  For food business owners, trained staff also make daily monitoring much easier. On the other hand, untrained food handlers may unknowingly create hazards simply because they do not recognize the risks involved.

 

When Food Starts to Taste “Weird”

Customers may not always complain openly. Sometimes, they simply do not return.  When food tastes different from before—or has an unusual texture—it is often not a recipe issue. Common causes include:

• Food kept at room temperature for too long
• Incorrect storage temperatures
• Frequent in-and-out handling of food from refrigerators 

Under such conditions, bacteria begin to grow once food temperatures rise above 5°C. These bacteria break down the food proteins and fats, resulting in unpleasant taste and texture changes.  In Food Handler Training (FHC), food handlers learn the correct principles of food storage and temperature control. When these principles are applied consistently, food quality remains stable—and customer complaints naturally reduce.

 

Making the Right Decisions Starts with Knowledge

Some customers are very sensitive to food quality. This is especially true for seafood, where freshness is immediately noticeable—particularly to customers from the seafood industry.  If staff lack the knowledge to identify good-quality raw food, poor ingredient selection can easily lead to disappointing food quality and customer complaints.  During training, food handlers learn the fundamentals of raw food selection. When food handlers truly understand these principles, they gain confidence to make the right decisions.  For example, when assigned to purchase raw food, trained staff can recognize when food is not fresh and take responsibility to reject it—protecting both food quality and the business’s reputation.

So, Can Food Safety Training Really Reduce Customer Complaints?

Food Handler Training is not just a regulatory requirement. It is a foundation that ensures food is handled safely, stored correctly, and prepared with consistency.

While customers may complain about taste, quality, or unpleasant discoveries, many of these issues trace back to basic food handling practices.  When staff are trained, aware, and confident in making correct decisions, fewer mistakes occur—and fewer complaints follow.

The surprising truth is this:

Food safety training does not just protect you from inspections—it quietly protects your business from losing customers.

WHY POOR COMMUNICATION IS A HIDDEN RISK IN FOOD SAFETY?

Food safety in a food premise is never a one-person responsibility. It is a teamwork effort that relies heavily on clear and effective communication.

Imagine this: the procurement team delivers raw materials without inspection, assuming the supplier has already checked them; QC personnel fail to clearly explain hygiene requirements to food handlers; kitchen staff prepare the wrong dish because an order was misunderstood—causing a serious food allergy incident.

The consequences can be far more severe than most people expect.

 

No Communication

When food handlers do not communicate during operations, and everyone assumes that others “know what to do,” misunderstandings and costly mistakes become inevitable.  New food handlers, when not clearly briefed on their roles and responsibilities, often work based on their own assumptions or imitate what they see others doing. This can be dangerous.  Years ago, when I was working as a QA Manager in a seafood factory, we decided to conduct pest control internally. I selected disciplined workers, briefed them on chemical spraying procedures, and believed they understood the task well.  Weeks later, a customer’s representative noticed a worker spraying chemicals at the receiving bay—while raw materials were still present. That moment made me realize a critical lesson: what seems like “common sense” to management is not always understood or taken seriously on the ground.  From that experience, I learned that communication must be clear, repeated, and followed up with supervision. Assumptions are one of the biggest hidden risks in food safety.

 

Miscommunication

Miscommunication happens when instructions are given, but interpreted differently.

During my early career as a QC in another seafood factory, I was once tasked to oversee the pasteurization process when my supervisor was unwell. When an unexpected issue arose, I made a decision based on my understanding of the process. Unfortunately, that decision resulted in the entire batch failing QC checks and requiring rework.  That incident taught me that food safety is not just about following instructions, but truly understanding the theory behind each step. Leaders and supervisors must continuously communicate, explain, and confirm understanding to ensure food safety is never compromised.

 

Inadequate Communication

Limited or unclear communication can lead food handlers to unknowingly create food hazards.  In restaurants, a wrongly taken order by a service staff can result in the kitchen preparing the wrong dish—posing serious allergy risks to customers.

Similarly, when SOPs are created but not properly explained, food handlers may misunderstand instructions. For example, if an SOP states that gloves must be worn during food handling, but leaders fail to explain when to change them and what shouldn’t they touch after wearing gloves, workers may wear the same gloves while handling everything—even when they are torn or contaminated.  Written procedures alone are not enough. Communication must ensure correct interpretation and application.

 

Forgetting Proper Food Handling During Rush Hours

During peak hours, communication often breaks down.  Food operations involve multiple ingredients, tools, equipment, and time-sensitive tasks. When food handlers do not communicate clearly under pressure, hazards are easily overlooked. Many staffs may not even realize that a risk exists at that moment.  This is why inspections and audits often discover multiple non-compliances

 

Lack of Feedback

A lack of feedback can allow food safety hazards to go unnoticed.  I once visited a small food stall for a quick meal and noticed a fly about to fly into a opened food display cabinet. Out of professional instinct, I pointed it out to the staff. She was shocked and immediately chase the fly away.  Had no one spoken up, the food would likely to be contaminated.

 

Food safety can only be maintained when effective communication is in place. Clear instructions, continuous reminders, supervision, and feedback ensure that food handlers operate in line with company policies and SOPs.  As we step into the new year, let us remember that good communication is not just about teamwork—it is a critical food safety control measure.

 

Wishing you a safe, successful, and food-safe New Year.

Happy New Year 2026! 🎉

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.

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.