Food Hygiene Regulations 2009 And The F&B Operator: Covid 19 Updates

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As of 13th May 2020, the Malaysian government allowed most Food and Beverages (F&B) services to resume trading under the Conditional Movement Control Order (CMCO/PKPB). However, as trading resumes, vendors are expected to comply with new Standards of Procedure (SOP) in carrying out their daily businesses.

Although a majority of F&B services could resume trading, not all are allowed.

Within the F&B industry, Ramadan Bazaars, Hari Raya Bazaars and Sale Carnivals are strictly prohibited by the National Security Council (MKN). Further, any business that is over-crowded with customers, without social distancing between them, can be shut down.

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The new SOP for the F&B industry required premised businesses such as restaurants, food courts, hawker centre, covered food stalls and kiosks are allowed to operate between 5am – 12am on a 100% employee capacity. However, customers are only allowed from 7am – 10pm.

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Premised business owners must: 

  • Educate the employees on personal health and hygiene, as well as secure the hygiene of the workplace;
  • Keep records of the full name, NRIC number, contact information and body temperature of every customer;
  • Keep records of every employee’s body temperature upon arrival at the workplace every day;
  • Arrange tables with a minimum of 2 metres between them;
  • Limit the capacity of each table to four customers at any time;
  • Clearly state the number of customers allowed on the premise at any time;
  • Compulsory use of alcohol-based hand sanitisers, or provide handwashing facilities with soap;
  • Encourage the use of biodegradable disposable tableware; and
  • Use washing liquids containing Sodium Hypochlorite.

Non-premised businesses such as food trucks, mobile hawkers and temporary roadside hawkers are allowed to operate between 5am – 12am on a 100% employee capacity. However, customers are only allowed from 7am – 10pm.

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The SOP for the non-premised business owners are:

  • Educate the employees on personal health and hygiene, as well as the hygiene of the workplace;
  • Limit the number of customers to prevent overcrowding;
  • Keep records of every employee’s body temperature upon arrival at the workplace every day;
  • Ensure a distance of at least 1 metre between each customer at all times;
  • Compulsory use of alcohol-based hand sanitisers;
  • Encourage the use of biodegradable disposable tableware; and
  • Use washing liquids containing Sodium Hypochlorite.

Covered markets such as covered public markets and wholesale markets (Kuala Lumpur only) are allowed to operate between 5am – 7pm on a 100% employee capacity. However, customers are only allowed from 6am – 6pm.

The SOP for the business owners operating in covered markets are:

  • Keep records of every employee’s body temperature upon arrival at the workplace every day;
  • Changing the operational hours to comply with the SOP (i.e. 24-hour wholesale markets in KL);
  • Disinfecting the building daily after operations;
  • Limit the number of customers in the market at any time;
  • Ensure a distance of at least 1 metre between each customer at all times;
  • Compulsory use of alcohol-based hand sanitisers, or provide handwashing facilities with soap;
  • Use washing liquids containing Sodium Hypochlorite; and
  • Screen the health of all local and foreign employees.

Non-premised markets such as the controlled fresh markets are allowed to operate between 6am – 12pm on a 100% employee capacity. However, customers are only allowed from 7am – 11am.

The SOP for the business owners operating in non-premised markets are:

  • Educate the employees on personal health and hygiene, as well as the hygiene of the workplace;
  • Alternate sets of vendors on different days;
  • Disinfecting the area after every operation;
  • Keep records of every employee’s body temperature upon arrival at the workplace every day;
  • Ensure a distance of at least 2 metres between each stall;
  • Ensure a distance of at least 1 metre between each customer at all times;
  • Compulsory use of alcohol-based hand sanitisers; and
  • Use washing liquids containing Sodium Hypochlorite.

https://www.mkn.gov.my/web/wp-content/uploads/sites/3/2020/05/NO.-4-Makanan.pdf

https://www.pmo.gov.my/wp-content/uploads/2020/05/26-Negative-Listing-Final-rev3.pdf

 

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Phone : (603) 2203 3388

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Website :

www.jlpw.com.my

www.jlpw.com.my/needlawyer

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