Short Food Safety tips for Food Industry Company

• Construct and maintain suitable food systemsand infrastructures (for example, laboratories) to respond to and manage food safety threats across the food chain, particularly during emergencies.
• Encourage multi-sectoral engagement across public health, animal health, agriculture, and other sectors for improved communication and collaboration.
• To guarantee that food produced in Malaysia is safe when exported abroad.
• The structure of the production line should allow for simple maintenance and cleaning of machinery and surrounding areas, as well as the prevention of contamination of food items and ingredients throughout the manufacturing process.
• Food safety relies heavily on pest management. Cockroaches and flies can transmit food-borne illnesses by contaminating food at any step of manufacturing. Rodents carry disease and cause damage to buildings, fixtures, and machinery. Insects in stored products can harm and taint food during travel and storage.
• Provide proper garbage containers and waste storage locations. Establish sufficient garbage storage and removal methods. This decreases the danger of contamination of materials, equipment, and products by preventing the accumulation of garbage and pests.
• Implement cleaning and disinfection programmes to ensure proper hygiene requirements are fulfilled and the danger of a foodborne illness outbreak is reduced. This comprises cleaning and disinfecting food preparation spaces, as well as the machinery and utensils used during the food processing cycle, in order to eradicate the germs that cause food poisoning.
• Providing appropriate facilities for personnel to maintain good personal hygiene aids to achieving food safety criteria.

Short Food Safety tips for public

• Read food product labels before purchase
• Make choices of food wisely
• Always aware with popular food threats
• Handle and prepare food safely
• Use WHO Five Keys to Safer Foodat home or while selling at restaurants or local markets. The five keys include:

1. 1. Keep clean
   2. Separate raw and cooked
   3. Cook thoroughly
   4. Keep food at safe temperatures
   5. Use safe water and raw materials.

• To reduce microbial contamination, plant fruits and vegetables following the WHO Five Keys to Growing Safer Fruits and Vegetables. The five keys include:
  1. 1. Practice good personal hygiene
     2. Use safe water for irrigation
     3. Protect fields from faecal contamination by animals, including birds
     4. Use treated manure and treated faecal waste
     5. Keep harvest equipment, containers and storage facilities clean and dry