PETALING JAYA: Food safety has become a top concern among the public after several incidents were shared on social media by vendors ignoring the issue.
In one incident, a vendor at a Ramadan bazaar was caught on video using a kitchen torch to melt the cheese topping on a roti john that was placed on a wax-coated wrapper.
Food safety consultant Mohd Noor Azim Shafuddin said the operator's actions could pose a potential health risk as customers would be ingesting melted wax while eating. .
In another incident, the Ministry of Health issued a food hazard alert after staples were found to have been used in the banana leaf casings of traditional desserts such as tepung pelita.
According to the Food Hygiene Regulations 2009, vendors who use potentially dangerous items can be fined up to RM10,000 or imprisoned for two years, or both.
The Food Act 1983 also imposes heavier penalties of up to RM100,000 if harmful substances are detected in food.
Mohd Nur Azim said consumers and food sellers need to learn about proper food handling, storage and cooking techniques to prevent foodborne illnesses and contamination.
“By following the 'see, smell, taste' guidelines, consumers will be more informed about the safety and quality of the products they purchase.
“Rather than focusing on creating trendy or trending dishes, vendors should address issues of food safety and cross-contamination.”
Mohd Nur Azim encouraged food vendors to wrap tableware securely in food-grade materials to prevent direct contact between food and hazardous substances.
“Another option is to use aseptic packaging, which seals the food in a sterile container or pouch under controlled conditions. It also maintains the freshness of the food while minimizing the risk of contamination from outside sources. It also helps maintain quality.
“These practices not only protect consumers from potential health risks, but also contribute to the overall reputation and credibility of food distributors,” he said.
Associate Professor Farah Ayuni Shafi, a lecturer at the Environmental Health and Safety Research Center at the University of Technology Mara (UiTM), said food businesses should immediately stop unhealthy food packaging practices.
“Aside from legal repercussions such as fines and closure orders, vendors who ignore warnings can damage their reputations, lose consumer trust, and potentially lead to decreased sales.
“Furthermore, negative publicity regarding food safety and incidents due to the virus will cause consumers to be more cautious and selective about where they purchase their food.”
Farah Ayuni said that in Malaysia, district health departments and local governments jointly carry out enforcement, especially during Ramadan and festival periods.
He emphasized that awareness among food operators is essential to ensure food safety and prevent health problems.
“The guidelines provided by the Food Safety and Quality Division of the Ministry of Health are widely disseminated through mass media and social media platforms.
“Proper handling of food eliminates the risk of contamination.
“Ultimately, increased awareness among food vendors will foster a culture of accountability and responsibility,” she said.
