Name: Nurul Atirah bt Mat Noh

Matric no: 2017234902

Food Premise Inspection

1.0 Introduction

1.1 Administrative data

Date: 23th April 2019

Time: 10.50 am – 11.50 am
Location: Cafeteria Al-Zahrawi UITM Bertam

1.2 Introduction

A food inspection had been conducted to one of the premises in

Cafeteria Al-Zahrawi UITM Bertam, Gerai 1 under Mawar
Selasih Enterprise. The inspection had been held on 23 th April
2019. This inspection has been done to ensure that the condition
of the food and the food hygiene are safe for consumer and do
not cause any foodborne diseases. This inspection has been
conducted regularly twice in a month.

1.3 Objectives

1.3.1 General objective

To protects public health by a high-level of protection

against food contamination and reducing food-related
risks.

1.3.2 Specific objectives

1.3.2.1 To identify whether the food is safe to eat for

the consumers .

1.3.2.2 To ensure the food premises are comply

with the food legislation.

1.3.2.3 To evaluate the cleanliness of the food

premises.

2.0 Activity outcomes

2.1 To identify whether the food is safe to eat for the consumers.

The inspection is done by the authorised officer to ensure the food

are safe to eat and do not cause any foodborne illness for
example food poisoning and typhoid fever by examining the

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Name: Nurul Atirah bt Mat Noh
Matric no: 2017234902
preparation and the handling of the food for example checking the
food sources.

2.2 To ensure the food premises are comply with the food legislation.

The authorised officer carried out the inspection based on the food
hygiene regulations 2009 for example monitoring whether the food
handlers have a typhoid vaccination before handling the food, the
food are stored in suitable temperature and safe from infestation
of any pests and rodents.

2.3 To evaluate the cleanliness of the food premises.

The officers observed the cleanliness of the food premises by

make sure the food handlers wear personal protective equipment
while handling the food for example gloves and the utensil used to
prepare the food. Next the condition of the sanitary facilities for
example the water supply and the sanitation of the facilities.

3.0 Discussion

The owner and the food handlers of the food premises should preparing
the food based on the food regulations and food law to make sure that
the food are safe for the consumption of public health. This is very
important as the outbreak and the transmission of the foodborne illness
can be reduced for the wellness of the human being.

4.0 Appendix

Figure 1: The food handler wears an apron while handling the food

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Name: Nurul Atirah bt Mat Noh
Matric no: 2017234902

Figure 2: The condition of the utensils that are used by the food handler and
the consumers.

Figure 3: The condition of the food that are sold at the food premises