Chapter 2 General Requirements for Food Premises E-BOOK FOOD LAW AND REGULATIONS Regulation 12 Location • Located away from sources of contamination • Including aerotion ponds, septic tanks and waste disposal sites. Regulation 13 General Design • Designated and constructed as such to facilitate cleaning and disinfection. Regulation 14 Water Supply • Ample supply of potable water and adequate facilities for its storage and distribution, where necessary. Regulation 15 Cleanliness Of Food Premises • Maintained in good condition, clean and tidy • Adequate facilities for cleaning: suitable cleaning agents Regulation 16 Pest Control In Food Premises • Free from any pest • Take all practicable measures to destroy the pest and prevent reinfestation • Suitable agent for control treatment Regulation 17 Disposal Of Refuse • Disposal waste as soon as possible to avoid their acumulation. • Deposited in closable containers or other types of containers of an appropriate construction and kept in a good condition, easily cleaned. 40
Chapter 3 Specific requirements for food premises E-BOOK FOOD LAW AND REGULATIONS Regulation 18 Floor Surfaces • Maintaned in a good condition, easily cleaned and where necessary disinfected. • Adequately drained. Regulation 20 Lighting • Every food premises shall be provided with adequate natural or artifical lighting which does not lead, or cause contamination of food. Regulation 21 Ventilation • Food premises shall constructed to enable filters and other parts requiring cleaning or replacement be readily accessible. Regulation 23 Door • Easily to be cleaned. • Smooth, non-absorbent surface and self closing. Regulation 25 Food storage • Suitable storeroom of adequate size. • Different storeroom for the storage of raw food materials and ingredients and processed food materials. Regulation 28 Toilet room • Provided with running water, toilet paper, soap • Not directly open to any room or compartment used for storage, production and serving of food. 41
PART IV FOOD HANDLER E-BOOK FOOD LAW AND REGULATIONS • All food handlers shall undergo a food handlers training and obtain Certificate of Food Handlers Training. • Be liable to a fine not exceeding RM 10,000 30. Food handler training • Medically examined and vaccinated. • Food handler who carrier of food-borne diseases or suspected cannot handle food and report to premise management. 31. Medical examination • All food handler shall wear clen, suitable and proper cllothing. •Light coloured outer overall, apron, head cover and footwear to make sure if theres a dirty it is visible. 32. Clothing of food handler • A food handler shall maintain a high degree of personal cleanliness. • Always washing hand. • Not wear any accessories. 33. Personal hygiene of food handler • Cleaning shall not carried out while the food is being handled. • Not refreeze any food intended to be sold in a drozen condition afteer thawing. 35. Handling food,appliances, etc. • Separate storage of raw food materials. • Food not stored in a same storage with cleaning agen and disinfectant. • Use "FIFO" basis. 28. Stoarge of food • Food is placed or stacked minimum: • 15 cm between storage wall and the food stored. • 20 cm aboved the floor. 28. Storage of food 42
02 C H A P T E R 02 Function of Trade Description Act 2011 Definition of Halal Definition of Haram Certification & Marking of Halal Halal Logo Periodic / Schedule Inspection Enforcement Inspection Complaint Inspection Follow up Inspection Types of offences Prosecution process Complaint Objection Appeal Product appeal HALAL FOOD AND LEGAL CONTROL
E-BOOK FOOD LAW AND REGULATIONS HALAL FOOD AND LEGAL CONTROL CHAPTER FOUR Function of Trade Description Act 2011 Malaysia is known as one of the countries that face in arrangements, enforcement and monitoring related to halal Halal logo issued by the Islamic Development Department of Malaysia (JAKIM) as Malaysia's halal certification body also has a wellknown reputation in international level because all these aspects are handled by government agencies and are in the mainstream of national legislation and the function of trade description act 2011 is to promote good trade practices by prohibiting false trade descriptions and false or misleading statements, conduct and practices in relation to the supply of goods and services. DEFINITION OF HALAL ⚫ Definition of halal is permitted or allowed in Islamic law . When the term of halal is connection with food , it should be acceptable to be eaten by muslims and permissible by Shariah Law or neither is nor consist of or contains any part or matter of an animal that is prohibited by Shariah law for a Muslim to consume or that has not been slaughtered in accordance with Shariah law and Fatwa. 43
E-BOOK FOOD LAW AND REGULATIONS Does not contain any part of a human being or its yield which are not allowed by Shariah law and Fatwa It also not poisonous or hazardous to health It has not been prepared, processed or manufactured using any instrument that is contaminated with najs according to Shariah Law and Fatwa It has not in the course of preparing, processing or storage been in contact with , mixed, or in close proximity to any food that fails to satisfy Does not contain anything which is impure or najs according to Shariah Law 44
E-BOOK FOOD LAW AND REGULATIONS DEFINITION OF HARAM An Arabic term meaning forbidden or unlawful. In the case of Islamic finance, Muslims cannot invest in, acquire, or otherwise engage in transactions that involve forbidden products and activities such as pork-related products, alcohol, gambling, and pornography. The opposite of haram is halal. 45
E-BOOK FOOD LAW AND REGULATIONS CERTIFICATION & MARKING OF HALAL Department of Islamic Development Malaysia ( JAKIM ) is the agency responsible for the Islamic affairs including halal certification in Malaysia. Therefore, JAKIM plays very important role to protect Muslim consumers in Malaysia and it is always been Jakim’s responsibility to assure them to seek for halal products as urged by Shariah. For the purpose of halal certification, JAKIM has to ascertain the halal status of the product at every stage and at every process involved by carrying out an official site inspection on the plants purposely to examine on how the halal status of the raw material is maintained and monitored at all times. Based on these reason, nevertheless, JAKIM requires a reputable and credible foreign halal certification bodies as JAKIM representatives to monitor/verify the halal status of these raw materials and products with responsibility and integrity and the recognition is based on the capability of the foreign halal certification bodies that comply with the Malaysian procedures & guidelines. Halal certification was introduced to protect Muslims consumers through a comprehensive Halal Assurance System. Halal certification not only focusing on the materials or ingredients that goes into the product however the 46
E-BOOK FOOD LAW AND REGULATIONS “Toyyiban” or wholesomeness concept that was applied will also carefully every aspect of productions. This is considered as the Halal certification strength, where sanitation and safety is also an important part of this certification which is not only important to Muslims but equally important for non-Muslim consumers and such important features are found to be important selling point to all consumers segment. JAIS JAKIM JAIM HALAL LOGO Halal logo is the most common graphic mark use for Halal Malaysia which is a symbol to indicate the product or business is certified Halal by JAKIM. This is also an indication that the product or business is Shariah compliance. Halal logo was found to have a significant impact on consumer's decision making but 47
E-BOOK FOOD LAW AND REGULATIONS such findings merely scratch the surface on the importance issues of Halal branding. Halal logo refers to the logo issued by Jakim / Jain / Main An eight cusp star at the center of a circle The arabic word , at the center of the star The word “HALAL” in Roman alphabets The word “Malaysia” written in Roman alphabets and in Arabic within the circle of the logo Two small five cusp stars are positioned to separate the Roman alphabets from the 48 Arabic word mentioned
E-BOOK FOOD LAW AND REGULATIONS Malaysia Halal Logo with the Malaysia Standard ( MS ) number and the file reference number ( the last 10 digits ) Example : Food Product Category PERIODIC / SCHEDULE INSPECTION Continuous and planned inspection on Malaysia halal certificate holder to verify its compliance to certification requirement, use of logo and halal standard and also is used to check if the ingredients and steps in food production are compliant with the Halal certification requirements of the Halal certified. It also aims to evaluate products deemed as halal to ensure that it fulfills the conditions stated in the halal requirements or guidelines. A halal audit generally involves checking and reviewing deemed halal food in compliance of the following: Halal product and ingredients. Customer production process flow. 49
E-BOOK FOOD LAW AND REGULATIONS ENFORCEMENT INSPECTION Inspection done by JAKIM, Islamic Religious Council or other enforcement agency but Jakim cannot exercise enforcement power, as the main player under the Act is the Domestic Trade and Consumer Affairs Ministry (KPDNHEP), while Jakim merely testifies as witnesses. Furthermore, the law does not impose an obligation that all foods are marked halal . Therefore, Jakim plays very important role to protect Muslim consumers in Malaysia and it is always been Jakim's responsibility to assure them to seek for halal products as urged by Shariah. COMPLAINT INSPECTION The complaint will be received immediately and the complaint is pertaining to abuse halal logo/certificate or doubts on product and consumer goods, food premise, slaughterhouse, logistics or companies which has been awarded Malaysian halal logo/certificate and halal issue is starting to get the place and 50
E-BOOK FOOD LAW AND REGULATIONS attention in the market, and it is very influencing in marketplace particularly in most Islamic countries. Among halal issues that are including improper hygienic practice at processing premises and also the expiration of halal certification FOLLOW UP INSPECTION The purpose of a follow-up inspection is to determine if previously issued violations have been corrected. This acts as a “check-up” on employers and provides additional enforcement of citations. In contrast, a monitoring inspection is conducted to ensure that hazards in a working environment are being corrected. Further, monitoring inspections check that employees are being protected from these hazards and Inspection towards company that fail to comply halal certificate procedure based on earlier inspection and usually done two weeks (14 days) after first inspection 51
E-BOOK FOOD LAW AND REGULATIONS TYPES OF OFFENCES The three types of offences are minor, major and serious offences. A minor offence usually involves technical offences whereby the Inspection Officer only issues warning requesting for specific corrective actions. Such technical offences that fall under the category of minor offences are offences relating to premise cleanliness, equipment’s cleanliness, workers’ hygiene, environmental cleanliness, pest control, and other offences related to hygiene and sanitation, food handler who does not have anti-Typhoid vaccination. Minor offences could also include issues of failure to produce documents requested by the inspection officers and failure to inform the authority for any changes and additions of raw material manufacturers which have the halal certification. Examples of such offences that can fall under this category are changes/additions to suppliers/producers without halal authentication from JAKIM/MAIN/JAIN, changes/additions to suppliers/producers without halal authentication from a recognised halal certification body, use of the Malaysian halal logo on products that have not received the Malaysian Halal Authentication Certificate or use and display of a halal authentication certificate that has expired, falsification of the halal certificate or misuse of the Malaysian halal logo, lending/passing of an original halal authentication certificate to other premises or companies, alteration of the information on the Malaysian Halal Authentication Certificate, and any change or 52
E-BOOK FOOD LAW AND REGULATIONS addition of ingredients declared in the application form without prior written approval from JAKIM/ JAIN/MAIN. Apart from that, the halal certification can also be suspended if it is found that none or fewer than two Muslim Malaysian workers work in the processing area/kitchen; placement of religious items in the processing area/kitchen, failure to meet any relevant halal standards, and failure to comply with a directive for remedial action for a minor offence. In addition, the presence of any animal at the premises as well as the location of workers’ accommodation can also result in a halal certificate being suspended. The third category of offence is a serious offence. It refers to any Shariah and technical offences that can result in the withdrawal of the Malaysian Halal Authentication Certificate by inspecting officers and must be submitted to the Halal Authentication Panel for the final decision. As for Shariah offences, they are the offences against Islamic law such as the use of ‘haram’ status authentication by recognised religious authorities for products/ingredients/equipment, etc. as well as the use of haram materials after obtaining a Malaysian Halal Authentication Certificate. The mixing and storing of halal items with haram items, storage of halal products with haram products; equipment used with both halal and haram materials, processing of animals that have not been slaughtered properly, and the use of stunning tools that cause the animals to die or reach a neardeath state will also cause the withdrawal of a halal certificate. There are also technical offences (offences not against Islamic law but are still serious) such as the transfer of a premise or factory without notifying JAKIM/MAIN/JAIN, changes in management and company name without notifying and slaughterer and checker without certification or with an expired certification, stunning for the purpose of sedating the animals, which does not adhere to prescribed standards and bringing in 53
E-BOOK FOOD LAW AND REGULATIONS ‘haram’ materials to premises that have not obtained halal certification. Describe the process of legal act in halal compliance A . PROSECUTION PROCESS Specifically for fault about halal and the institution continuance of a criminal suit involving the process of pursuing formal charges against an offender to final judgement and the prosecution will open its case first by calling its witnesses. Each witness is then cross-examined by the defence counsel or the accused person personally if he is not represented by a counsel. The prosecution closes its case when all the witnesses have given their evidence B . COMPLAINT A "complaint" is the first formal action taken to officially begin a lawsuit. This written document contains the allegations against the defense, the specific laws violated, the facts that led to the dispute, and any demands made by the plaintiff to restore justice and a statement that something is 54
E-BOOK FOOD LAW AND REGULATIONS unsatisfactory or unacceptable. For example is expression of grief, pain, or dissatisfaction and inefficiency was the main complaint against the local government . C . OBJECTION A formal protest raised during a trial, deposition or other procedure indicating that the objecting attorney wishes the judge to disallow either the testimony of a given witness or other evidence that would violate the rules of evidence or other procedural law.An expression or feeling of disapproval or opposition a reason for disagreeing and the formal registration of protest against the admission of a piece of evidence at trial, on the grounds of some legal defect. D . APPEAL Apply to a higher court for a reversal of the decision of a lower court.An application to a higher court for a decision to be reversed and a request to have a higher court determine whether mistakes were made by a lower court or tribunal. The higher court may affirm, vary or reverse the original decision. 55
E-BOOK FOOD LAW AND REGULATIONS E .PRODUCT RECALL Recall is a voluntary action that takes place because manufacturers and distributors carry out their responsibility to protect the public health and well-being from products that present a risk of injury or gross deception or are otherwise defective in the same meaning is a request from a manufacturer to return a product after the discovery of safety issues or product defects that might endanger the consumer or put the maker/seller at risk of legal action. 56
03 C H A P T E R 03 Demonstrate mastery of knowledge and understanding of the fatwa : Information on Fatwa Roles of Fatwa Issuance of Fatwa State vs Federal Fatwa Gazette and Non-Gazette Fatwa Cancellation of Fatwa Explain the history and management of fatwa in Malaysia Identify example of Fatwa in Malaysia FOOD LAW & REGULATION FATWA
E-BOOK FOOD LAW AND REGULATIONS Fatwa of Arabic language fata-yaftu-fatwa or futya.It means answering thing that become corcerm as someone said “as for a fatwa from him so the given fatwa “(Ibrahim Najaib Muhammad Iwad Al-Qada fi Al-Aslam karihah Majma’Al Bunuth Al Hamiyyah :1975 Hal 10.) A legal notice on islamic law based istinbat committed by a Muslim mufti who has the ability to respond to a concern.However,that the answer is not biding Fatwa is a scholary opinion on a matter of islamic law.Fatwas are guidelines on understanding how subtleties of islam law should be interpreted or applied . 4.1.1 Definition of Fatwa 57
E-BOOK FOOD LAW AND REGULATIONS 4.1.2:Pillas of fatwa 4.1.3 Roles of Fatwa in Malaysia Ifta’ The act of issuing fatwas Mufti A jurist issuing Fatwars Mustafti The person who asks for a fatwa Role of fatwa is to provide guidance to the public pertaining to any issues raised to the Mufti or the Fatwa Commitee or the shari'ah Commitee Fatwais required by the community aas guidance in solving issues according to the rule of syari'ah However,fatwa cannot be used as proof to decide what is halal and what is Haram As a religious verdict that assist in regulating Muslim conduct if activities in the country 58
E-BOOK FOOD LAW AND REGULATIONS 4.1.4 Issuance of Fatwa (Federal) Method of issuing law/sharak view by the fatwa committee i. The issuance of legal views/fatwas by the Committee is through two ways; • The process of issuing this law/fatwa begins when the Council of Rulers Meeting orders that the MKI Fatwa Committee provide a legal opinion/fatwa on an issue that arises in the community. The issue presented will be studied, a related paper prepared and then presented in the MKI Fatwa Committee Meeting . If the Meeting has issued a legal opinion/fatwa, then the relevant legal opinion/fatwa will be submitted to the Council of Rulers through the National Council for Islamic Religious Affairs of Malaysia. The legal opinion/fatwa that has been approved by the Council of Rulers will be brought to the State Fatwa Committee without being amended and subsequently gazetted as the state fatwa. 59
E-BOOK FOOD LAW AND REGULATIONS ii. Muzakarah of the MKI Muzakarah Committee • The process of issuing this law/fatwa is through an application from the Muslim community or certain parties. The issues presented will be studied, a related paper prepared and then presented in the MKI Fatwa Committee Muzakarah. The legal opinion/fatwa decided in this Muzakarah will be taken to the State Fatwa Committee and the state can amend the decision or accept it without amendment as a state fatwa and subsequently gazetted. The legal views/fatwas decided in this Muzakarah will also be submitted for the approval of the Council of Rulers through the National Council for Malaysian Islamic Religious Affairs • Certain parties who are experts will be called to provide views and explanations on issues that are not clear or require detailed explanations and briefings so that all MKI Fatwa Committee Members get accurate information to make and decide. 60
E-BOOK FOOD LAW AND REGULATIONS 4.1.5 State and Federal Fatwa Committee ❖ The National Council Of Fatwa • The National Council of Fatwa Committee of Islamic Religious Affairs Malaysia was established in the early 1970s as provided in article 11 of the National Council For Islamic Religious Affairs Malaysia (MKI). • The Committee is the national body for the production fatwa on matters referred to it by the Council of rules. ❖ The Selangor State fatwa Committee • The state Fatwa Committee was established under Section 46 of the Islamic Religious Administration(State of Selangor)Enactment 2003. • The Committee has the responsibility to issue a fatwa on a new issue or any unresolved or controversial issue regarding Islamic law 61
E-BOOK FOOD LAW AND REGULATIONS 4.1.6 STATE AND FEDERAL FATWA Due to the nature of legal system in Malaysia,the state has direct jurisdiction to matters pertaining to religion,customary practices and tradition.Hence,Islamic Law is a state law matter.Therefore,Issuance of fatwa will be under the jurisdiction of the state and will undergo another set of process of approval • The Second List,The Night Schedule of the Federal Constitution provides thet the relirion of the islam is under juridiction of the state headed by the DYMM sultan.A national fatwa may be discussed at the state fatwa committee Meeting and its members for futher deliberation. Meanwhile,a fatwa passed by the state Ftawa committee and gazzetted is biding and has legal implication.Every muslim in the must adhere to the ruling.Any decision made by the Fatwa committee is considered as a fatwa.However,Only gazetted has legal implication. 62
E-BOOK FOOD LAW AND REGULATIONS The committee can amend, modify or cancel any fatwa that has been published in the gazette under this enactment or under the enactment any amendment, modification or cancellation of a fatwa shall be considered as a fatwa 4.1.7 Gazetted and non-Gazetted fatwa The fatwa published in the gazette is according to (section 37) • When published in the gazette, a fatwa must be followed by every Muslim who is in the state of Melaka as the teachings of his religion and it must be a duty on the part of the religion to obey and adhere to the fatwa, unless he is allowed by the Islamic law not to follow the fatwa, in what -what a personal matter • something must be recognized by all courts in the state of Melaka about all the matters stated in it 4.1.8 cancellation of fatwa amendment, modification or cancellation of fatwa (section 38) (melaka) 63
E-BOOK FOOD LAW AND REGULATIONS 4.2 Issues on Alcohol in Food In general there seem to be a lot of misunderstanding with regard to what alcohol actually is. The misunderstanding is due to the incorrect translation of term the khamr (Arabic) to alcohol (English). The term alcohol from a chemistry perspective is more than just ethanol. 64
E-BOOK FOOD LAW AND REGULATIONS Alcohol is an organic compound in which the hydroxyl functional group (-OH) is bound to a carbon atom.There are many types of alcohol such as methanol, ethanol, propanol and butanol Of those, ethanol is the type of alcohol commonly found in food, beverages, perfumes and medicines.Khamr is a term that derived from verb khamara means “to shroud” or “to cloud” • This term refers to any substance that intoxicates the mind and can cause the person who took it lose their ability to control their mind and action. 65
E-BOOK FOOD LAW AND REGULATIONS The prohibition of khamr is clearly stated in the Holy Quraan. The prohibition of khamr is clearly stated in the Holy Quraan. In Surah Al-Baqarah verse 219: "They ask Thee concerning Wine and Gambling, Say: In them is great sin, and some profit, for men; but the sin is greater than the profit." In Surah Al-Maaidah verse 90: "O Ye who believe! Intoxicants and Gambling, Sacrificing to Stones, and (divination by) Arrows, are an abomination, of Satan's handiwork; Keep away from such, that Ye may prosper.” 66
E-BOOK FOOD LAW AND REGULATIONS 4.3 Fatwa Committee of the National Council for Islamic Affairs Malaysia earlier, the Fatwa committee has agreed to decide as follows 4.3.1 7 Fatwa about Alcohol Use in Food & Drink in Islam 67
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E-BOOK FOOD LAW AND REGULATIONS 4.4 Alcohol Substitution in Cooking Risotto - Instead of white wine, try … lemon juice. This citrus offers the same light, bright acidic hit you get from a crisp white. Dilute it with a little water or chicken broth, and use it in place of wine wherever it's called for in your recipe. 72
E-BOOK FOOD LAW AND REGULATIONS Stew - Instead of red wine, try … grape or pomegranate juice plus a splash of red wine vinegar. The juice will lend a similar deep tannic sweetness to a bold red, and the vinegar will deliver the bite that brightens everything up. 73
E-BOOK FOOD LAW AND REGULATIONS Cobblers and Pies - Instead of bourbon or whiskey, try … prune juice. That raisin-y sweetness that deepens the flavor of desserts can be evoked with a splash of something plummy 74
E-BOOK FOOD LAW AND REGULATIONS Au Poivre Sauce- Instead of cognac, try ... peach, apricot or pear nectar. Though cognac is made from white grapes, the sediment-y, fruity quality of these juices mimics the effect that cooking with brandies has on a pan sauce 75
E-BOOK FOOD LAW AND REGULATIONS ➢ Marinade-Instead of mirin or sake, try … rice vinegar. These rice-based wines can add a sweet and salty quality to dishes, and so does rice vinegar, which is also derived from (surprise!) rice. 76
E-BOOK FOOD LAW AND REGULATIONS ➢ Clambake - Instead of beer, try … clam juice or chicken broth with a splash of malt vinegar. You'll get a satisfying malty tang. 77
E-BOOK FOOD LAW AND REGULATIONS Conclusion ➢ The concerp of fatwa in Malaysia Is beyond a mere legal opinion of a mufti ➢ The fatwa making process in malaysia is bureaycratized and institutionalized in such a way that any werdict issued and published in the gazette shale become biding on all Muslims and Shari’ah courts ➢ Hence it is brinding piece of legislation that attaracts a force of law ➢ It has been considered as another form of making legislation in the country but in a delegated manner 78
04 C H A P T E R 04 Demonstrate knowledge and understanding of the related law and regulation to Halal Explain the implementation of law and regulation in foodservice industry Animal Act 1983 ( 2006 Revision ) Abbatoir Act ( Corporatization ) 1983 Custom Act ( 1967 ) Syariah Criminal Offence Act ( Federal Territory 1997 ) Local Government Act 1976 and Local Authority by Law Trade Mark Act 1976 LAW & REGULATION RELATED TO HALAL
E-BOOL FOOD LAW AND REGULATIONS A. ANIMAL ACT 1953 (2006 REVISION) 1. First enacted in 1953 2. An act to amend and consolidate the laws: For preventing the introduction into, and the spreading within, Peninsular Malaysia of diseases of animals. For the control of the movements of animals into, within and from Peninsular Malaysia. For the control of the slaughters of animals. For the prevention of cruelty to animals. For measures pertaining to the general welfare, conservation and improvement of animals in Penisular Malaysia. For purposes connected therewith. 79
E-BOOL FOOD LAW AND REGULATIONS A. ANIMAL ACT 1953 (2006 REVISION) ❖ Owned by Department of Veterinary Services Malaysia. • A competent veterinary authority serving the animal industry for the sake of human welfare. VISION • Provide quality veterinary services as an assurance for public health and sustainable livestock industry for the sake of human welfare. MISSION 80
E-BOOL FOOD LAW AND REGULATIONS Objectives Public health assurance through the control of zoonotic diseases and wholesome food production from animal based products. Strengthen and maintain animal health status conducive to the animal industry. Promote animal welfare practices in all aspect of rearing and production system. Encourage sustainable livestock production and value added industry. Explore, develop and encourage the use of technology and optimum use of sources in animal based industry. 81
E-BOOL FOOD LAW AND REGULATIONS C.CUSTOM ACT (1967) “Livestock”: cattle, horses, swine, sheep, and goats. “Abattoir” means facilities established for the slaughter or dressing of livestock for human consumption. “Slaughterer” means persons carrying on the business of slaughtering or dressing animals. An Act to facilitate privatization of abattoirs and for matters connected therewith. This act has been adopted with a view to facilitating the privatization of slaughterhouses. It concerns in particular the slaughtering of the animals listed out in the schedule attached, which are oxens, buffalos, goats, sheeps, pigs and sows. The purpose of this Law shall be to establish regulations and take other measures necessary from the viewpoint of public health in order to ensure the proper management of abattoirs and slaughter and dressing of livestock for human consumption, so as to protect people’s health. 82
E-BOOL FOOD LAW AND REGULATIONS HISTORY OF TAX ADMINISTRATIVE Mission and Vision Pick up results and provide trade facilitation through the enforcement and compliance of laws, laws to drive economic growth, preserve national security and people's well-being. The position responsible for collecting taxes is Shahbandar. They are the ones who enforce the Rules and the Law of the Port through the powers that the King has given. The actual tax administration system has existed since the days before the arrival of the Western colonialists in the days of the Malay Kingdom of Malacca and during the reign of the Johor Kingdom of Riau. 83
E-BOOL FOOD LAW AND REGULATIONS D. SYARIAH CRIMINAL OFFENCE ACT (FEDERAL TERRITORY) 1997 An Act to provide for Syariah criminal offences, and matters relating there This Act shall apply only— a. to the Federal Territories of Kuala Lumpur and Labuan; and b. to persons professing the religion of Islam. Any person who orally or in writing or by visible representation or in any other manner Insults or brings into contempt the religion of Islam Derides, apes or ridicules the practices or ceremonies relating to the religion of Islam; or Degrades or brings into contempt any law relating to the religion of Islam for the time being in force in the Federal Territories Shall be guilty of an offence and shall on conviction be liable to a fine not exceeding three thousand ringgit or to imprisonment for a term not exceeding two years or to both. 84
E-BOOL FOOD LAW AND REGULATIONS E. LOCAL GOVERNMENT ACT 1976 To impose and collects taxes in areas that are under Local Authorities power. To make by laws - parking regulations, regulations for business license, stalls, hawkers etc. To take care and control public health 85
E-BOOL FOOD LAW AND REGULATIONS F. TRADE MARK ACT 1976 F. TRADE MARK ACT 1976 • Trade mark protection in Malaysia is governed by the Trade Marks Act 1976. F. TRADE MARK ACT 1976 • Administrated by the Intellectual Property Corporation of Malaysia. The Corporation, also known as MyIPO, is an agency under the jurisdiction of the Ministry of Domestic Trade, Cooperative and Consumerism. 86