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SmartFAQ > Sarawak State Health Department - Public Health

Category Q&A
 Sarawak State Health Department - Public Health
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Requested and Answered by Webmaster on 26-Apr-2010 06:13 (929 reads)
The Family Health Development program has three main components comprising Maternal and Child Health Care, Primary Health Care and Nutrition.

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Requested and Answered by Webmaster on 26-Apr-2010 06:14 (924 reads)
Activities under this program include food sampling, inspection and evaluation of food premises, health education, training and enforcement of legislation pertaining to the manufacture, storage and distribution of food.

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Requested and Answered by Webmaster on 26-Apr-2010 06:14 (858 reads)
To ensure that food provided to the public meet required standards, and are safe for human consumption.

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Requested and Answered by Webmaster on 27-Aug-2010 01:55 (1140 reads)
What to look in food safety?

Microbes in food.

We face microbes in food as they are present almost anywhere from utensils like knives, cutting board, surfaces used to prepare food and the hands and fingers of food-handlers.

There are different types of microbes like bacteria, yeasts and moulds. Bacteria and yeasts are so small that we cannot see them and therefore we are not aware that they can be transferred from food preparation surfaces, utensils or hands of food-handlers to food. We may see moulds or fungi growing like in a case of stale bread. We usually discard food with mould growing on it.

As consumers, you may look out for the behaviour and practice of food-handlers. Observe how they handle food. Do they wash their hands after handling raw material before touching ready to eat food. Do they receive money from customers and without washing their hands handle food for you. If so, microbes from raw material and surfaces of money may contaminate your food.

Do they chop food whether raw or cooked food on the same chopping board. If so, microbes from raw food may contaminate the cooked food. As customers, look out for a nice clean and hygienic environment to eat besides looking for a food-handler that practice good hygiene.

Chemical in food.

There are many types of chemical used in the preservation and production of food. Preservatives like benzoic acid, sorbic acid, sulfur dioxide are commonly used to preserve food. The levels allowed in food are stipulated in Food Regulations.

Colouring matter are used to bring up the esthetic value of food. There are twelve types of colouring matters allowed in the Food Regulations. They are allowed in dried fruits, jam, kaya, chilly sauce, tomato sauce, pickle and some other food. However, colouring matter is not allowed in tea as it may deceive the customers in regard to the concentration of tea drinks. The Department has seized and destroyed some 600 kg of tea dust from coffee shops.

Pesticides, weedicides, fungicides are used in the production and preservation of crops like vegetables and fruits. There are maximum residual limits allowed for different types of food according to the Food Regulations. The common types of pesticides are classified as organophosphates, organochlorine, carbamates and pyrethroids.

Antibiotics and drugs such as nitrofuran, beta-agonist, chloramphenicol are not allowed to be used in livestock production. The Food Regulations are very stringent in not allowing such chemicals to be detected. In 2001, seventy-eight chicken samples were analysed for nitrofuran and none of them were positive for this drug. Twelve pork, nineteen beef, two goat and one duck samples were analysed for beta-agonist and none were positive. Seventy-six chicken and twenty fish/prawn samples were analysed for chloramphenicol and none were positive. Besides, seventeen samples of fish were analysed for formaldehyde and none were positive.

Standards of food.

The Food Regulations also protects the consumer from being cheated by manufacturers of inferior products. For example, stipulated in the regulations are requirement for chilly and tomato sauce to contain certain amount of soluble solids, in soya bean sauce a certain percentage of protein and in pepper powder a certain percentage of total volatile oil.

Food Premises

As customer you may look into the wholesomeness of food, no spoilage of food; food are kept properly; refrigerators have adequate space and not overly loaded; no infection of hands and nails; no nasal discharge of food-handlers; food-handlers wear clean clothing, apron and head gear; food contact surface, washing facilities are well maintained and cleaned; wiping clothes are clean; storage area tidy and clean; sewage and waste water disposal is satisfactory; toilets are well maintained, clean and odor free; refuse containers are covered; absence of insects, rodents, birds, dogs; proper housekeeping.

The Health Department uses a demerit point marking system to assess the sanitary condition of food premises. In 2000, seven premises were closed and in 2001 five premises were closed due to unsanitary condition.

You can contact us at 082-417995

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Requested and Answered by Webmaster on 27-Aug-2010 02:01 (900 reads)
Public Health Laws
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Food Act 1983
Tobacco Products Control Regulations 1993
Prevention & Control of Infectious Diseases Act 1988
Prevention & Control of Diseases Regulations(Entry to Malaysia) 1993
Prevention & Control of Diseases Regulations(Compoundable Offences)1993
Prevention & Control of Diseases Regulations(Notice)1993
Sarawak Public Health Ordinance 1962
Hydrogen Cynaide Act 1953
Methyl Bromide Order 1978
International Health Regulations 1969
Private Hospital Act 1971
Burial Enactment Cap 189
Destruction Of Diseases Bearing Insects Act 1975
Local Government Act 1974
Road, Building & Drainage Act 1974
Uniform Building By Law 1984
Criminal Prosecution Code
Information Act
Education Act 1995
School Ordinance 1950
Pesticide Act 1974
Environmental Quality Act 1974
Environmental Quality (Schedule Waste) Regulations 1989
Environmental Quality (Prescribed Premises)
(Scheduled Wastes Treatment & Disposal Facilities) Regulation 1989
Environmental Quality (Clean Air) Regulations 1978
Environmental Quality (Sewage & Industrial Effluents) Regulations 1979
Town Planning Act
Atomic Power Licensing Act 1984
Sewage Services Act 1993
Occupational Safety & Health Act & Regulations 1993
Town & Country Planning Act 1976
Workers Minimum Standards Of Housing And Amenities Act 1969
Workers Minimum Standards Of Housing And Amenities Act 1990
Federal Constitution
Protection Of Public Health Ordinance 1999

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