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Any site where food is prepared, stored, or sold. It includes vehicles, tents, lands used in
preparation of food to be sold.
A good food premises will promote good hygiene, which will result in the presentation of a
wholesome food image and the safe preparation of food and to the public. Food
contamination can be decreased with a perfect layout and design of a food premises.
1) Food premises
The layout, design, 1.Provide adequate spaces for equipment, fixtures, and fittings
and construction of 2. Can be easily and effectively cleaned/sanitised
food premises must: 3. Appropriate for the activities inside the premises
4. Practicable - Exclude dust, smoke and other contaminants
- Prevent entry and harbourage of pests
3) Lighting
Food premises, equipment, fittings, and fixtures must be in a good and recommended
condition with regards to their uses. It must follow the general food safety standard in order
to :
1. Guarantee optimal hygienic conditions.
2. Ensure a better working flow among the food handlers.
3. Prevent any physical contamination from any objects which should not be in the food
premises.
4. Increase the production of better and quality foods.
JAKIM is one of the competent authorities that strongly recommended the food handlers to
practice the food safety system in the management of their food premises. This is to ensure
that it is parallel to the guidelines given by the related bodies in food industries. Moreover,
Islam also encouraged us to be careful and to take a good care of whatever we eat. Without
good management of food premises, all of us are exposed to any hazardous from the food we
eat. It is obligatory for Muslims to consume foods which are halal and also good for our
health. As Allah stated in Holy Quran :
"Then eat of what Allah has provided for you [which is] lawful and good. And be grateful for
the favour of Allah, if it is [indeed] Him that you worship" [Surah An-Nahl; 16:114]
REFERENCES
Court C., (2000). Advanced Food Hygiene. Chartered Institute of Environmental Health, 6.
Dioguardi L., Sangiorgi F., (2008). Small Diaries Design to Improve Safety and Workers'
Food Premises Design and Construction Standards. Environmental Health, City of Moonee
M.A. Kal-Kausar., A.R. Norhayati Rafida., N.H. Nurulhusna., A.R. Alina., A. Siti Mashitoh.,