Poor food hygiene levels and increasing food poisoning incidents have prompted Ministry of Health Malaysia, MoH, to increase training for food handlers. This is also supported by Malaysia hosting the 1998 Commonwealth Games in September 1998, where the image of the nation in the world must be maintained.
It’s now obvious why food handler training is essential for preventing outbreaks in restaurants and at home. If you are a food handler or want to become one, the first step is learning what is required in your state and city. Next, find a reputable, accredited food handler training provider in your area or online. Read the course description, outline, and objectives to ensure that it covers the required topics. This isn’t just about safe practices at work. Things like thoroughly washing hands and produce, storing food at the correct temperature, cooking food to the safe temp, and avoiding cross contamination by food handler can literally save lives.
Based on the factors and the workload, the training of food handlers has been privatized and conducted systematically by accredited trainers. The Ministry of Health (MOH) launched the Food Handler Training (LPM) Program in 1996 by recognizing private institutions to conduct basic courses in hygiene and food handling.
The objective of the program is to provide exposure and awareness to all food handlers on the aspects of food hygiene and safety, food handlers and food premises and also to reduce the incidence of food poisoning nationwide.
The Food Hygiene Regulations (FHR) 2009 was promulgated on February 28, 2009 requiring all food operators to undergo the LPM Course at the Food Hanndler Training School (SLPM) accredited by the MoH. MOH is fully responsible for accreditation and monitoring activities for SLPM and trainers.
Through this food handler training program, a uniform training module for all manufacturers and food handlers was developed. This training session is conducted by SLPMs recognized by MOH throughout the country. All trainer must attend and pass the Trainer Compulsory Course assessment before being eligible for MOH certification as a trainer.
In short, the LPM Program involves the following activities:
SLPM accreditation – The process of gaining recognition involving the institution or organization responsible for conducting food handler training activities for food handlers involved in the preparation, serving and sale of food.
Trainer Compulsory Courses – A must-attend course for individuals applying to qualify for an individual certification.
Trainer Certification – A process involving individuals who pass compulsory courses prior to teaching and administering food handler training courses to food handlers.
Monitoring audits are conducted on the SLPM and the trainer to ensure that the SLPM and the accredited facilites are operating within the terms and conditions set by the MOH. Action can be taken against any SLPM found to have failed to comply with established accreditation requirements such as warning, suspension and revocation of recognition.
MoH has issued the Food Handler Training Program (LPM) Accreditation Guidelines for all SLPMs, trainers and individuals interested in participating in the LPM Program accreditation scheme. These guidelines also help guide auditors in the process of monitoring the SLPMs and trainers.
Credit to: FOOD SAFETY AND QUALITY DIVISION, Ministry of Health Malaysia
Food Handler Training Program (LPM) Accreditation Guidelines: INTRODUCTION
The Food Hygiene (MOH) Regulations 2009, published on February 28, 2009 require all food handlers to undergo Food Handler Training (LPM) at the School of Food Operator Training (SLPM) accredited by the Ministry of Health Malaysia (MOH). MOH is fully responsible for accreditation and monitoring activities for SLPM and teaching staff.
OBJECTIVES of (LPM) Accreditation Guidelines:
a) Guide to SLPM on SLPM accreditation scheme.
b) Guidance to the teaching staff regarding teacher recognition.
c) Guide to the auditors on the SLPM auditing process and the teaching staff.
Credit to: FOOD SAFETY AND QUALITY DIVISION, Ministry of Health Malaysia
Credit to: FOOD SAFETY AND QUALITY DIVISION, Ministry of Health Malaysia & 360Training
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