NUR SYAFIQAH BINTI SUHAIMI

2015597641
ASSIGNMENT

First and foremost, about the Food Hygiene Regulation 2009, there are seven parts in this
regulation which are preliminary, registration of food premises, conduct and maintenance of food
premises, food handler, special requirement in handling, preparing, packaging, serving, storing
and selling of food, carriage of food and miscellaneous.

For Part I, there are just discuss about the citation and interpretation of some terms in these
regulation for example like food handler and pest. For the citation, it is stated that the regulation
may be cited as Food Hygiene Regulations 2009.

For Part II, it is about the registration of food premises. For the person who want to open food
premises, first he/she have to register the premises. As according to Regulation 2, anyone who
fails to register will be fined or prisoned for a term that not exceeding two years. The application
of the registration of food premises shall be made to the Director before being considered and
satisfied with the information and particulars submitted under subregulation 4(1) by the Director.
Food premises certificates’ valid for a period not exceeding three years from the date of its issuance
and have to be renewed before its expiry date.

In Part III, it is stated about the duty of the proprietor, owner or occupier of food premises.
As in the food premises, the owner must display the certificate of registration without failing or
else will be fine or imprisonment not exceeding two years. The owner also must make available a
food safety assurance or else will be fined not exceeding ten thousand or to imprisonment not
exceeding two years. A food traceability system also must be provided as it will helped if there
any defect or complaints in the production that have been distributed. The general requirements
for food premises are location, design, water supply, cleanliness of food premises, pest control in
food premises and disposal of refuse. Meanwhile, for the specific requirements for food premises,
all of these must be take care of including floor surface, wall surface, lighting, ceiling, door
furniture, fittings and food contact surfaces, food storage, changing room, wash-basin, toilet and
etc.
For Part IV, it is about the food handler