https://www.facebook.com/297494643773931/

Kens training & consultancy

Name: Kens training & consultancy
Address: Jerantut, 27000, MY
Telephone: +60135014611

Home
Malaysia
Jerantut
Kens training & consultancy

Kursus dan konsultansi pensijilan industri makanan dan info-info berkaitan keselamatan makanan. Online & in-house services

201403323319 (002391985-P)

25/06/2026

📢 Food Hygiene Regulations 2009 Amendments: Key Update for Food Handlers

Starting 1 December 2026, amendments to Regulation 31 and Regulation 31(1) under the Food Hygiene Regulations 2009 will come into effect.

Under this amendment, the words “medical examination” and “medically examined” have been removed from the regulations.

What does this mean?

✅ Food handlers will no longer be required to undergo a medical check-up as a mandatory requirement to become a food handler.

📌 The following requirements remain in force:
✔️ Completion of Food Handler Training from an approved training provider
✔️ Typhoid vaccination for food handlers, where required under the regulations

While the mandatory medical examination requirement has been removed, food businesses and food handlers must continue to uphold high standards of food safety, personal hygiene, and safe food handling practices to protect consumers and ensure regulatory compliance.

For other amendments, refer https://hq.moh.gov.my/fsq/pewartaan-pindaan-peraturan

17/05/2026

Successfully conducted Food Handler & Food Safety Culture Training at Mutiara Taman Negara Resort, Jerantut Pahang from 14–16 May 2026.

This training involved restaurant and food handling employees of the resort, focusing on strengthening knowledge and awareness of proper food safety practices in daily operations.

The sessions covered:
✔️ Proper food selection
✔️ Safe food storage practices
✔️ Hygienic food preparation
✔️ Correct food serving procedures
✔️ Building a strong Food Safety Culture in the workplace

The objective of this training was not only to enhance compliance, but also to cultivate food safety as a daily working culture among employees. By improving understanding and awareness, we hope to encourage consistent safe food handling practices and reinforce the importance of food safety in protecting consumer health.

Thank you to all participants for the active participation, commitment, and cooperation throughout the training sessions.😉

05/05/2026

🚨 Upgrade Your Food Safety Team! 🚨

Want a more competent and confident team in handling food safety?
Join our HACCP Awareness and Transition Training!

✨ What you’ll gain:
✔ Strengthen your team’s food safety competency
✔ Understand HACCP concepts and the transition requirements
✔ Increase awareness of risks & contamination
✔ Be better prepared for audits & compliance

💡 This training focuses on real-life application – simple, interactive, and easy to apply at work

📲 Want to join?
Scan the QR code or WhatsApp us: https://tinyurl.com/5n7nsfwn

Limited seats available – secure your slot now!

04/05/2026

FSSC 22000 VERSION 7 is available now!!

FSSC 22000 V.7 marks a significant step forward in strengthening food safety systems. With improved alignment to GFSI requirements, updated PRP standards, and a stronger focus on sustainability, V.7 provides clearer guidance and a more structured framework for organizations.

Transition Timeline

* A 12-month transition period, similar to the upgrade from V.6
* Audits under V.6 are allowed until 30 April 2027
* Upgrade audits to V.7 will take place between 1 May 2027 and 30 April 2028

The transition to FSSC 22000 Version 7 is not just about compliance, but an opportunity to strengthen overall food safety systems and operations. Organizations are encouraged to start early by conducting a gap analysis, understanding the new requirements, especially on PRPs, GFSI alignment, and sustainability, and planning implementation in a structured manner.

Make full use of the transition period by training your team, updating documentation, and raising internal awareness. A proactive approach will not only ensure a smoother upgrade process but also enhance customer confidence and long-term business competitiveness.

23/04/2026

HALAL INDUSTRY ALERT!!

Dimaklumkan 2 syarikat yang sebelum ini adalah pemegang Sijil Pengesahan Halal Malaysia kini telah ditarik balik sijil mereka dengan serta-merta.

Sehubungan dengan itu, semua pemain industri dinasihatkan untuk menyemak semula senarai bahan mentah yang digunakan dan segera mencari alternatif sekiranya terdapat bahan yang diperoleh daripada syarikat berkenaan bagi menjamin integriti halal produk anda

Dari page Facebook Rasmi Jabatan Agama Islam Pahang (JAIP):

𝐌𝐀𝐊𝐋𝐔𝐌𝐀𝐍 𝐑𝐀𝐒𝐌𝐈
Jabatan Agama Islam Pahang (JAIP) ingin memaklumkan bahawa status sijil halal bagi GoodFood Industries Sdn. Bhd. dan NKM (Kuantan) Sdn Bhd kini telah ditarik.
Sehubungan itu, orang ramai diminta untuk mendapatkan maklumat yang sahih daripada pihak berkuasa dan tidak menyebarkan sebarang maklumat yang tidak tepat.
Sebarang perkembangan lanjut akan dimaklumkan dari semasa ke semasa.
Terima kasih atas perhatian dan kerjasama semua.

21/04/2026

Stagnant water in a food processing facility is a major red flag for safety and hygiene. Even a small puddle, like the one shown under the sink, can lead to serious food safety risks.

Key Risks of Stagnant Water:

Microbial Breeding Ground: Standing water provides the perfect environment for dangerous bacteria like Listeria and Salmonella to multiply and spread to food contact surfaces.

Pest Attraction: Moisture attracts pests like ants, cockroaches and flies, which carry pathogens that can contaminate production lines.

Biofilm Formation: Persistent wet spots allow for the development of biofilms, which are resistant to standard cleaning and can harbor chronic contamination.

Cross-Contamination: Water can easily be tracked by workers' boots or equipment throughout the facility, spreading microbes into clean zones.

Safety Measures:

Immediate Reporting: Any leaks or standing water must be reported to maintenance or sanitation teams immediately.

Regular Inspections: Daily checks of plumbing, drains, and equipment are essential to prevent water accumulation.

Proper Drainage: Ensure floors are correctly sloped toward functional drains to prevent pooling.

Remember: A dry floor is a safe floor.

06/03/2026

LATEST!!

The new MS 1480:2025 Food Safety According to Hazard Analysis and Critical Control Point (HACCP) System has been released, and organizations implementing HACCP will need to prepare for the transition to the updated standard.

To support the industry during this transition period, we are conducting a HACCP Awareness & Transition Training designed to help participants understand the key updates and practical implications of MS 1480:2025.

📌 Training Details

HACCP MS1480:2025 Awareness and Transition Training

📅 Date: 2nd April 2026
🕘 Time: 9.00 AM – 5.00 PM
💻 Platform: Google Meet
💰 Training Fee: RM350 / pax (HRD Claimable (SBL-KHAS))
👨‍🏫 Trainer: Food Safety Auditor under Accredited Certification Body (ACB)

TO JOIN: https://tinyurl.com/5n7nsfwn or [email protected]

13/01/2026

Small design details matter in GMP compliance.

In food handling and manufacturing environments, even something as simple as a handle design can impact hygiene and safety.

✅ Closed-ended handle
– No gaps or openings for contaminants
– Easy to clean and sanitize
– Supports GMP compliance

❌ Open-ended handle
– Can harbor bacteria and dirt
– Difficult to clean thoroughly
– Risk of non-compliance

MS1514:2022 GMP clause related:
Clause 4.3 Equipment
4.3.1 Design and Construction
4.3.1. 1 Equipment and containers coming into contact with food should be suitable for food contact, designed and constructed and located to ensure that they can be adequately cleaned (other than containers which are single-use only) and disinfected (where necessary) and maintained to avoid the contamination of food, according to hygienic design principles.

GMP is not just about cleaning. It’s also about design that prevents contamination in the first place.

30/12/2025

NEW MS1480:2025 RELEASED!!

The new Malaysian Standard, MS 1480:2025 – Food Safety according to Hazard Analysis and Critical Control Point (HACCP) System, has officially been published.

📌 The standard is now available for purchase via MySOL (Malaysian Standards Online):
👉 https://mysol.jsm.gov.my
⚠️ Important notice:
Please take note that the sales of Malaysian Standards documents via the MySOL portal will be temporarily unavailable from 25 December 2025 until 4 January 2026. Purchases will resume as usual starting 5 January 2026.

What this means for the industry:
Food manufacturers, consultants, and food safety professionals should take note of this update and begin reviewing the new requirements. Early awareness will help organisations plan implementation, conduct gap analysis, and prepare for transition from previous versions.

Staying updated with the latest standards is essential to ensure regulatory compliance, effective HACCP implementation, and continued food safety assurance.

Address

Jerantut
27000

Telephone

+60135014611

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Kens training & consultancy posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your business to be the top-listed Business in Jerantut?