Program Jaminan Keselamatan Makanan (HACCP, GMP, MeSTI)
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1 Gerak IKS SDC 2016-Meneroka Potensi IKS Desa April, Sabah Agro Industrial Precinct (SAIP), Kimanis Program Jaminan Keselamatan Makanan (HACCP, GMP, MeSTI) Norlida Hj Md Darus Timbalan Pengarah Kesihatan Negeri Bahagian Keselamatan & Kualiti Makanan Jabatan Kesihatan Negeri Sabah
2 KANDUNGAN CERAMAH Pengenalan Objektif ceramah Peranan Kerajaan, Industri dan Pengguna Perundangan Makanan Program Jaminan Keselamatan Makanan dan Sistem Kebolehkesanan Makanan
3 RANTAIAN BEKALAN MAKANAN Vehicle emission Crops Agricultural practices Processing Livestock Retail Cooking Landfills Storage Industrial emissions and effluents Seafood Distribution
4 Keracunan Makanan di Malaysia - status Tahun Bil episod Bil episod di sekolah Bil episod KRM Bil episod KRM sekolah Sumber: Bhg.Kawalan Penyakit, KKM
5 Keracunan Makanan di Malaysia bil episod / premis 2014 Kategori Premis Bil. Episod Universiti/Kolej 32 Kilang 7 Klinik/Hospital 5 Sekolah (KPM) Sekolah (Bukan KPM) Bil. Episod Lain-lain 48 Rumah Persendirian 92 MRSM 8 Pusat Latihan 37 Penjaja 4 Premis Outlet 16 PLKN 11 Premis Outlet 16 Pusat Latihan 37 Rumah Persendirian Sekolah (Bukan KPM) Sekolah (KPM) 223 Universiti/Kolej 32 PLKN Penjaja MRSM Lain-lain KLinik/Hospital Kilang Sumber: Bhg.Kawalan Penyakit, KKM
6 Keracunan Makanan di Malaysia bil episod / jenis makanan 2014 Kategori Makanan Disyakki Bil. Episod Air 7 Ayam dan Hasilan Ayam 159 Bijirin, Hasil Bijirin, Kanji dan Roti 112 Buah-buahan dan Hasil Buah 2 Daging dan Hasil Daging 48 Garam dan Rempah 8 I Ikan dan Hasil Ikan 54 Koko dan Hasil Koko 1 Minuman Ringan 4 Sayur-sayuran 20 Susu dan Hasil susu 51 Telur dan Hasil Telur 14 Tidak Dinyatakan 19 Tidak Dinyatakan Telur dan Hasil Telur Susu dan Hasil susu Sayur-sayuran Minuman Ringan Koko dan Hasil Koko Ikan dan Hasil Ikan Garam dan Rempah Daging dan Hasil Daging Buah-buahan dan Hasil Buah-buahan Bijirin, Hasil Bijirin, Kanji dan Roti Ayam dan Hasilan Ayam Air Bil.Episod Sumber: Bhg.Kawalan Penyakit, KKM
7 Impact of foodborne disease - socio-economic costs to individuals medical costs income loss pain and suffering lost leisure time child care costs risk aversion costs costs of averting behaviour home modifications rehabilitation costs legal costs to food industry product recall plant closure clean-up loss of market loss of image insurance administration legal costs to government surveillance costs outbreak investigation loss of national productivity in endemic areas reduced exports social security and medical care cost unemployment loss of tourism loss of human resources
8 8
9
10 Skop semakin meluas Food security (reliable availability of sufficient quantity and quality of nutritious food for a population) Food safety (unintentional contamination) Food defence (intentional contamination) Isu semakin bertambah & rumit Pertimbangan ancaman terhadap ekonomi Pertimbangan risk vs benefit dalam membuat keputusan menggunakan risk assessment Kesedaran pengguna semakin meningkat Keupayaan dan pengurusan sumber sediada bagi mengatasi isu
11 OBJEKTIF CERAMAH Meningkatkan kefahaman dan kesedaran kepada pengusaha makanan perihal keperluan-keperluan mandatori dibawah Akta Makanan 1983 dan Peraturan-peraturan Makanan dibawahnya.
12 Safe food for all Shared Responsibility Government Industry Consumer National Commitment to food safety WHO Leadership food safety Science, Research and Development
13 KERAJAAN Perundangan makanan dan penguatkuasaan Khidmat nasihat kepada industri dan perdagangan Pendidikan kepada pengguna Pengumpulan maklumat yang tepat Penyediaan perkhidmatan berkaitan dengan kesihatan dan keselamatan makanan
14 PROGRAM KESEDARAN KEPENGGUNAAN: SEMINAR HALAL KEPERLUAN PERUNDANGAN MAKANAN MALAYSIA
15 TUJUAN PERUNDANGAN MAKANAN Semua jenis industri makanan tertakluk kepada perundangan makanan yang bertujuan untuk : Melindungi orang ramai terhadap bahayanya disegi kesihatan dan penipuan pada penyediaan, penjualan dan penggunaan makanan dan mengenai perkara-perkara berkaitan dengannya 15
16 KEPERLUAN PERUNDANGAN
17 DEFINASI MAKANAN DIBAWAH AKTA MAKANAN 1983 Meliputi setiap barang yang dikilang, dijual atau diberi gambaran untuk digunakan sebagai makanan atau minuman untuk kegunaan manusia atau yang masuk pada atau digunakan dalam campuran, penyediaan, pengawetan apaapa makanan atau minuman dan meliputi gula-gula, benda-benda kunyahan dan apaapa ramuan bagi makanan, minuman, gula-gula atau benda-benda kunyahan itu
18 PERATURAN-PERATURAN MAKANAN 1985 BAHAGIAN 1 : PERMULAAN BAHAGIAN 11 : WARANTI BAHAGIAN 111 : PROSEDUR BAGI MENGAMBIL SAMPEL BAHAGIAN 1V : PELABELAN BAHAGIAN V : ADITIF MAKANAN DAN TAMBAHAN ZAT MAKANAN BAHAGIAN V1 : BUNGKUSAN BAGI MAKANAN BAHAGIAN V11 : BAHAGIAN V111: JUZUK KEBETULAN STANDARD DAN KEHENDAK PELABELAN TERTENTU BAGI MAKANAN BAHAGIAN IX : STIM PENGGUNAAN AIR, AIS DAN BAHAGIAN X : PELBAGAI
19 PERATURAN-PERATURAN KEBERSIHAN MAKANAN 2009 Bahagian I Bahagian II Bahagian III Permulaan Pendaftaran premis makanan Perjalanan dan penyelenggaraan premis makanan Bahagian IV Bahagian V Bahagian VI Bahagian VII Pengendali makanan Kehendak khas dalam pengendalian, pembungkusan, penyajian, penyimpanan dan penjualan makanan khusus Pengangkutan makanan Pelbagai
20 PERUNDANGAN MAKANAN Makanan Peraturan-Peraturan Makanan 1985 Premis & Peralatan Pengendali Makanan Peraturan-Peraturan Kebersihan Makanan 2009
21 INDUSTRI Pematuhan kepada amalan pertanian yang baik dan pekilangan Melaksanakan system jaminan keselamatan makanan Personel yang terlatih termasuk pengurus dan pengendali makanan Maklumat label yang tepat dan pendidikan pengguna
22 Pemantauan keselamatan di sepanjang rantaian makanan Malaysian Good Agricultural Practices Program Jaminan Keselamatan Makanan Pengiktirafan Bersih 22
23 Keselamatan di sepanjang rantaian makanan Pengiktirafan premis outlet makanan Bersih, Selamat, Sihat yang disediakan oleh KKM 23
24 SISTEM RANTAIAN KAWALAN KESELAMATAN PROGRAM BEKALAN SUSU SEKOLAH Ladang Ternakan Pusat Pengumpulan Susu Kilang pemprosesan Kenderaan Stor Sekolah
25 STATUS PENSIJILAN SABAH Negeri HACCP GMP MeSTI Malaysia Sabah MALAYSIA BEST Jumlah kilang berdaftar dibawah Per. 3 Peraturan-peraturan Kebersihan Makanan 2009 = 1020
26 PELABELAN DAN PENDIDIKAN PENGGUNA INDUSTRI PENGGUNA
27 MAKLUMAT/FAKTA PEMAKANAN
28 PENGGUNA Kebersihan dalam penyediaan makanan Bijak memilih makanan Penglibatan komuniti Persatuan pengguna yang aktif
29 Pengguna memerlukan maklumat yang lengkap dan betul mengenai makanan Selamat Berkualiti Mempunyai label
30
31 TREND PASARAN MAKANAN DAN KEPERLUAN PENGUNA Pengguna memerlukan makanan: Semulajadi Segar Kurang diproses Kurang garam Kurang pengawetan Mudah Kepuasan rasa Selamat
32
33 HALAL : ASPEK KEBERSIHAN & KESELAMATAN
34 PILIHAN MAKANAN
35 HALAL : KEPERLUAN MAKANAN UNTUK ORANG ISLAM Pada prinsipnya makanan tersebut hendaklah halal dan bersih, iaitu Halalan thoyyiban. Kedua-dua elemen perlu diterapkan dalam pemeriksaan untuk makanan halal.
36 GARIS PANDUAN MS 1500 : 2009 Makanan Halal Pengeluaran, Penyediaan, Pengendalian dan Penyimpanan Garis Panduan Umum dirujuk bersama dengan dokumen : MS1480 : 2007 Hazard Analysis Critical Control Point keperluan keselamatan makanan berdasarkan sistem HACCP MS1514 : 2001 General Principles of Food Hygiene rantaian makanan daripada pengeluaran asas kepada pengguna, menetapkan syarat kebersihan pengeluaran makanan yang selamat & sesuai bagi penggunaan.
37 MS 1500:2009 Aspek kebersihan, sanitasi dan keselamatan makanan diambil kira (secara keseluruhan atau sebahagiannya) Seksyen 4.3, 4.5, 4.6 dan 4.7 Perkaitan dari segi pemeriksaan di mana peranan pihak berkuasa yang berkaitan dari segi keperluan syarak, keselamatan makanan dan kesihatan haiwan Seksyen 3.6 dan 5
38 MS 1500:2009 Seksyen 4.3 : Pemprosesan, Pengendalian dan Pengagihan Produk (c) produk atau ramuannya hendaklah selamat dan tidak membahayakan Seksyen 4.5 : Kebersihan, Sanitasi dan Keselamatan Makanan - Keseluruhan mengambil kira keperluan kebersihan, sanitasi & keselamatan makanan sbg pra-syarat kpd penyediaan makanan halal. Meliputi aspek kebersihan diri, pakaian, peralatan & premis bagi memprosesan &
39 MS 1500:2009 Seksyen 4.6 : Pembungkusan & Pelabelan - Keperluan supaya pembungkus makanan tidak mengandungi bahan mentah yang boleh membahayakan kesihatan manusia - Proses pembungkusan dijalankan dalam keadaan bersih & sanitari. - Keperluan pelabelan
40 MS 1500:2009 Seksyen 4.7 : Keperluan Perundangan - Semua produk yang dikeluarkan perlu mematuhi keperluan perundangan yang berkuatkuasa di negara ini.
41 PERANAN KEMENTERIAN KESIHATAN MALAYSIA PANEL PENGAUDIT PANEL MELULUS
42 PRA SYARAT PERKHIDMATAN MAKANAN DLL PREMIS PEMPROSESAN MAKANAN
43 PENSIJILAN & PENGIKTIRAFAN Pengilangan Makanan Perkhidmatan Makanan Pensijilan HACCP Pensijilan GMP Pensijilan MeSTI Pengiktirafan BeSS Membantu industri makanan patuh kepada keperluan perundangan Mempermudahkan & mempercepatkan proses Pensijilan Halal
44 SKOP HALAL
45 MEMBANGUNKAN INDUSTRI MAKANAN
46 RUMUSAN Makanan adalah bersih dan selamat Mengurangkan kes keracunan makanan Mempertingkatkan perdagangan Memperkukuhkan kepercayaan konsumer terhadap makanan yang dihasilkan Integriti kawalan seluruh rantaian makanan meningkat dan berkesan Meningkatkan pematuhan kepada perundangan makanan sediada
47 TERIMA KASIH 47
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