Modul Kursus LPM

KEMENTERIAN KESIHATAN MALAYSIA

(MINISTRY OF HEALTH, MALAYSIA)

KURSUS LATIHAN
PENGENDALI MAKANAN

(FOOD HANDLER TRAINING COURSE)

TEL/WHATSAPP : 013-6481 101 1

KANDUNGAN KURSUS (COURSE CONTENT)

Merangkumi 4 seksyen iaitu (Comprising 4 sections) :
• Pengenalan (Introduction)
• Kebersihan Makanan (Food Hygiene)
• Keselamatan Makanan (Food Safety)
• Faktor - Faktor Kritikal Keracunan Makanan

(Critical Factors of Food Poisoning)

TEL/WHATSAPP : 013-6481 101 2

SEKSYEN 1 :
PENGENALAN

(SECTION 1: INTRODUCTION)

TEL/WHATSAPP : 013-6481 101 3

SYARAT KURSUS (COURSE REQUIREMENTS)

SLPM diiktiraf KKM Tenaga Pengajar diiktiraf
(FHTC certified by MOH) KKM (Instructors certified by MOH)

Tempoh: 3 jam
(Duration: 3 hours)

Yuran RM 50.00 (Fee: RM 50.00) Peserta 30 orang (Participants 30)

TEL/WHATSAPP : 013-6481 101 4

SLPM – Sijil Pengiktirafan

TEL/WHATSAPP : 013-6481 101 5

Sebarang pertanyaan sila hubungi:

(For enquiries, please contact:)

Bahagian Keselamatan dan Kualiti Makanan
Kementerian Kesihatan
Aras 3, Blok E7, Parcel E,
Pusat Pentadbiran Kerajaan Persekutuan,
62590 Putrajaya.
Tel. : 03-8883 3888
Faks: 03-8883 3815/ 3341
Laman web rasmi: http://fsq.moh.gov.my
E-mail: fsq-division@moh.gov.my

TEL/WHATSAPP : 013-6481 101 6

KUASA PERUNDANGAN (LEGISLATIVE POWER)

• Akta Makanan 1983 (Food Act 1983)
• Peraturan-Peraturan Makanan 1985 (Food Regulations 1985)
• Peraturan-Peraturan Kebersihan Makanan 2009

(Food Hygiene Regulations 2009)

• Akta Kawalan Penyakit 1988 (Control of Infectious Diseases Act 1988)

TEL/WHATSAPP : 013-6481 101 7

KEPENTINGAN KEBERSIHAN DAN
KESELAMATAN MAKANAN

(IMPORTANCE OF FOOD HYGIENE AND SAFETY)

TEL/WHATSAPP : 013-6481 101 8

KESIMPULAN TOPIK
(TOPIC CONCLUSION)

Di akhir topik ini, pengendali makanan:

(By the end of this topic, food handlers will be able to:)

1. Boleh menjelaskan betapa pentingnya latihan
pengendali makanan (Explain the importance of food handler

training)

2. Memahami kebaikan latihan pengendali
makanan (Understand the benefits of food handler training)

TEL/WHATSAPP : 013-6481 101 9

SEKSYEN 2 :
KEBERSIHAN MAKANAN

(SECTION 2: FOOD HYGIENE)

TEL/WHATSAPP : 013-6481 101 10

KEBERSIHAN MAKANAN (FOOD HYGIENE)

TEL/WHATSAPP : 013-6481 101 11

KESIHATAN DIRI
(PERSONAL HEALTH)

Pemeriksaan Kesihatan Suntikan anti-tifoid

(Health Check) (Anti-Typhoid Vaccination)

TEL/WHATSAPP : 013-6481 101 12

SAKIT/CEDERA
(ILLNESS/INJURY)

Sakit (Feeling ill) Mendapatkan Rawatan (Seek treatment)

Luka (Wound) Pembalut Kalis Air (Waterproof plaster)

TEL/WHATSAPP : 013-6481 101 13

FIZIKAL (PHYSICAL )

Mandi (Bath) Memakai aksesori (Wearing jewellery)

Kuku pendek dan bersih Kuku panjang dan diwarnakan

(Short and clean fingernails) (Long and varnished fingernails)

TEL/WHATSAPP : 013-6481 101 14

PAKAIAN (ATTIRE)

Penutup kepala Topi (Caps)

(Head cover)

Baju bersih (Clean clothing) Apron (Apron)

Kasut Sarung
tangan
(Footwear)
(Gloves)

TEL/WHATSAPP : 013-6481 101 15

KESALAHAN!! (OFFENCES!!) SAKIT

TIDAK MEMAKAI (SELESEMA)
PENUTUP KEPALA
SICK (FLU)
(NOT WEARING A HEAD
COVER)

PENUTUP KEPALA MEROKOK
TIDAK DIPAKAI
(SMOKING)
DENGAN SEMPURNA

(IMPROPER WEARING OF
HEAD COVER)

APRON KOTOR (DIRTY

APRON)

AKSESORI

(JEWELLERY)

SELIPAR

(SLIPPERS)

TEL/WHATSAPP : 013-6481 101 16

AMALAN BURUK PENGENDALI
MAKANAN

(BAD FOOD HANDLING PRACTICES )

Merasa makanan dengan tangan Menggaru (Scratching)
(Tasting by dipping finger into food) Merokok (Smoking)

Menyentuh makanan dengan tangan Mengorek hidung Batuk ke arah makanan

Touching food with bare hands) (Clearing nostril with finger) (Coughing over food)

TEL/WHATSAPP : 013-6481 101 17

AMALAN BAIK PENGENDALIAN MAKANAN
(GOOD FOOD HANDLING PRACTICES )

Memakai sarung tangan (Wearing gloves) Mencuci peralatan di sinki
(Washing utensils in the sink)

Menggunakan penyepit (Using tongs) Mencuci tangan (Washing hands)

TEL/WHATSAPP : 013-6481 101 18

7 LANGKAH BETUL MENCUCI TANGAN

1 Basuh tangan dengan sabun secukupnya
2 Gosok tapak tangan
3 Gosok setiap jari dan celah jari
4 Gosok kuku di tapak tangan
5 Gosok belakang tangan
6 Basuh tangan dengan air bersih secukupnya
7 Keringkan tangan dengan tuala / tisu bersih

TEL/WHATSAPP : 013-6481 101 19

7 STEPS TO PROPER WASHING OF HANDS

1 • Wash hands with sufficient amount of soap
2 Scrub the palms
3 Scrub each finger and between fingers
4 Use fingernails to scrub palms
5 Scrub the backs of hands
6 Rinse hands completely under running water
7 Dry hands with clean towel or tissue

TEL/WHATSAPP : 013-6481 101 20

PERALATAN BERSIH DAN SEMPURNA
(EQUIPMENT WHICH IS CLEAN AND IN GOOD CONDITION)
TEL/WHATSAPP : 013-6481 101 21

PERALATAN YANG TIDAK SESUAI
(INAPPROPRIATE UTENSILS)
Berkarat (Rusty)

Patah (Broken) Peralatan Kayu Berkarat (Rusty)

(Wooden utensils)

TEL/WHATSAPP : 013-6481 101 22

PENGGUNAAN PERALATAN
(USE OF UTENSILS)

Berasingan Tidak Berasingan
(Separate) (Not separate)
TEL/WHATSAPP : 013-6481 101 23

LANGKAH PENCUCIAN PERALATAN
(STEPS IN WASHING UTENSILS)

(Wash) (Rinse) (Sanitise)

(Throw waste) (Dry)

(Grease trap)

TEL/WHATSAPP : 013-6481 101 24

AMALAN PENCUCIAN
(WASHING PRACTICES)

Pencucian di tempat yang Pencucian di atas lantai
sesuai (Washing at a proper place)
(Washing on the floor)

TEL/WHATSAPP : 013-6481 101 25

PREMIS BERSIH (CLEAN PREMISES)

SILING DINDING

(CEILING) (WALL)

LANTAI
(FLOOR)

TEL/WHATSAPP : 013-6481 101 26

PREMIS KOTOR (DIRTY PREMISES)

TEL/WHATSAPP : 013-6481 101 27

KEMUDAHAN ASAS (BASIC FACILITIES)

Tandas yang bersih (Clean toilet)

Sistem saliran yang bersih Sinki yang bersih (Clean wash basin)

(Clean drainage system) TEL/WHATSAPP : 013-6481 101 28

PREMIS DI TEPI JALAN RAYA
(ROADSIDE PREMISES)
TEL/WHATSAPP : 013-6481 101 29

TIADA MAKHLUK PEROSAK (NO PESTS)

TEL/WHATSAPP : 013-6481 101 30

LUAR PREMIS: SISTEM PERPARITAN
( OUTSIDE PREMISES: DRAINAGE SYSTEM)
TEL/WHATSAPP : 013-6481 101 31

PEMBUANGAN SAMPAH
(DISPOSAL OF REFUSE)
TEL/WHATSAPP : 013-6481 101 32

PEMBUANGAN SAMPAH YANG SALAH
(INCORRECT DISPOSAL OF REFUSE)
TEL/WHATSAPP : 013-6481 101 33

KESIMPULAN TOPIK
(TOPIC CONCLUSION)

Di akhir topik ini, pengendali makanan boleh:

(By the end of this topic, foods handlers will be able to: )

1. Memahami bahawa kebersihan makanan bermula
daripada diri pengendali makanan itu sendiri dan
persekitaran. (Understand that food hygiene starts with themselves and

the environment.)

2. Menjadi lebih peka terhadap kebersihan diri, peralatan
yang digunakan dan keadaan premis. (Be more sensitive to

personal hygiene, the equipment used and state of the premises.)

3. Menjelaskan pakaian yang sepatutnya dipakai sewaktu
mengendalikan makanan.(Explain the proper clothing that should

be worn during food handling.)

4. Melakukan amalan yang baik semasa mengendalikan
makanan (Carry out good practices when handling food.)

TEL/WHATSAPP : 013-6481 101 34

SEKSYEN 3:
KESELAMATAN MAKANAN

(SECTION 3: FOOD SAFETY)

TEL/WHATSAPP : 013-6481 101 35

KESELAMATAN MAKANAN
(FOOD SAFETY)
TEL/WHATSAPP : 013-6481 101 36

PEMILIHAN BAHAN MENTAH (BASAH)
SELECTION OF RAW FOODS (WET)
TEL/WHATSAPP : 013-6481 101 37

PEMILIHAN BAHAN MENTAH (KERING)

SELECTION OF RAW FOODS (DRY)

TEPUNG BERAS BIJIRIN

(FLOUR) (RICE) (CEREALS)

TEL/WHATSAPP : 013-6481 101 38

PEMILIHAN BAHAN MENTAH

(MAKANAN TELAH DIPROSES)
SELECTION OF RAW FOODS (PROCESSED)

Pelabelan Yang
Betul Dan

Keadaan Tin Yang
Sempurna

(Proper Labelling
and Tin in Good

Condition)

Tarikh Luput Tin yang kemek
(Dented Cans)
(Expiry Date)
TEL/WHATSAPP : 013-6481 101 39

BEKALAN AIR DAN AIS
( WATER SUPPLY AND ICE)

Sumber air yang bersih Ais diletakkan dalam bekas bertutup

(Clean source of water) (Ice stored in covered containers)

Sumber air yang kotor Ais bertindih dengan bahan makanan

(Unclean source of water) (Foodstuff stacked on top of ice)

TEL/WHATSAPP : 013-6481 101 40

JENIS-JENIS PENYIMPANAN BAHAN
MENTAH

(WAYS OF STORING RAW FOODS)

Sejuk beku

(Frozen)

Sejuk Kering (Dry)

(Chilled) TEL/WHATSAPP : 013-6481 101 41

PENYIMPANAN SEJUK
(REFRIGERATION)
TEL/WHATSAPP : 013-6481 101 42

ZON BAHAYA PENYIMPANAN
(STORAGE DANGER ZONE)
Suhu zon bahaya
adalah antara
(Danger zone temperature is)
5 – 63°C

TEL/WHATSAPP : 013-6481 101 43

PENGENDALIAN BAHAN MENTAH YANG
BETUL

(CORRECT HANDLING OF RAW FOODS)

Mencuci bahan mentah

(Wash raw foods)

Memakai sarung tangan Menggunakan peralatan
yang berbeza mengikut jenis
(Wear gloves)
makanan

(Use separate utensils for different food
types)

TEL/WHATSAPP : 013-6481 101 44

PENGENDALIAN BAHAN MENTAH YANG
SALAH

(INCORRECT HANDLING OF RAW FOODS)

Menggunakan Tidak memakai
peralatan yang sama peralatan yang

bagi memotong sesuai
sayur dan daging
(Not using
(Using the same appropriate utensils)

utensils for cutting
vegetables and meat)

Di atas lantai (On the floor) 45

TEL/WHATSAPP : 013-6481 101

PENYAHBEKUAN YANG BETUL
(SAFE WAYS TO DEFROST FOOD)

Ketuhar
Microwave

(Microwave)

Di bahagian Di bawah air yang
mengalir
penyimpanan sejuk
(Under running water)
(In chiller)
TEL/WHATSAPP : 013-6481 101 46

PENCEMARAN SILANG SEMASA
PENGENDALIAN MAKANAN

(CROSS CONTAMINATION DURING FOOD HANDLING)

TEL/WHATSAPP : 013-6481 101 47

PENYEDIAAN MAKANAN
(FOOD PREPARATION)

JANGAN MASAK JANGAN
TERLALU AWAL MEMANASKAN
MAKANAN TERLALU
(DON’T COOK FOOD KERAP (DON’T REHEAT
TOO FAR AHEAD OF
FOOD TOO MANY TIMES)
TIME)
TEL/WHATSAPP : 013-6481 101 48

MASAK TIDAK SEMPURNA

(UNDERCOOKED FOODS)

Telur separuh Daging yang
masak masih merah

(Partially cooked (Meat that is still
pink)
eggs)

Ayam yang masih berdarah (Chicken still pink in the middle) 49

PENYIMPANAN MAKANAN
SELEPAS MASAK

(STORING COOKED FOOD)

Makanan Disejukkan Dan Makanan Panas Dan
Tertutup Terdedah

(Cooled and then covered) (Steaming hot and
then uncovered)

TEL/WHATSAPP : 013-6481 101 50