Why Food Safety Matters: Simple Tips to Protect Your Health
Discover the importance of food safety and how simple habits like proper cooking, storage, and hygiene can prevent food poisoning.
Food is more than just fuel for our bodies—it is also an important part of our culture, social gatherings, and daily routines. In Malaysia, food connects people, whether it is a plate of nasi lemak for breakfast, a quick teh tarik at the mamak, or festive dishes served during Hari Raya, Chinese New Year, and Deepavali.
But while food nourishes us, it can also harm us if it is not handled, stored, or cooked properly. According to the Ministry of Health Malaysia, food poisoning is one of the most commonly reported public health issues every year, with thousands of cases occurring in schools, workplaces, and homes.
The World Health Organization (WHO) also highlights that unsafe food containing harmful bacteria, viruses, parasites, or chemical substances is linked to more than 200 diseases, ranging from diarrhea to cancer. This makes food safety awareness essential—not just for food businesses, but also for individuals preparing meals at home.
As September is observed as Food Safety Education Awareness Month, let us explore why food safety matters, the common risks faced in Malaysia, and the practical steps everyone can take to protect themselves and their families.
Why Food Safety Matters
Unsafe food has both short-term and long-term consequences:
- Short-term effects: Symptoms such as diarrhea, vomiting, fever, and abdominal pain.
- Long-term effects: Repeated exposure to contaminated food can lead to chronic health problems such as kidney or liver complications.
The KKM Food Safety and Quality Division (FSQD) emphasizes that most cases of foodborne illnesses are preventable with proper knowledge and practices. Food safety is not just about avoiding illness—it is about building public trust, ensuring healthy growth in children, and protecting vulnerable groups such as the elderly and immunocompromised.
Common Food Safety Challenges in Malaysia
1. Poor food handling practices: Popular street food and open-air stalls may sometimes leave food uncovered or not stored at safe temperatures.
2. Cross-contamination: Using the same cutting board for raw meat and vegetables without cleaning can spread harmful bacteria like Salmonella or E. coli.
3. Unsafe-food storage: In Malaysia’s hot and humid climate, food spoils quickly if not refrigerated. Cooked food left at room temperature for more than 4 hours becomes unsafe to eat.
4. Unhygienic water and ice: Contaminated ice in drinks and desserts has been linked to outbreaks of waterborne diseases.
The Five Keys to Safer Food (KKM & WHO Guidelines)
To help the public, both KKM and WHO promote the Five Keys to Safer Food Handling:
- Keep Clean
- Clean kitchen surfaces, utensils, and equipment regularly.
- Wash hands before handling food and after using the toilet.
- Separate Raw and Cooked Food
- Store raw meat separately from cooked or ready-to-eat food.
- Use separate knives and cutting boards for raw and cooked items.
- Cook Food Thoroughly
- Ensure meat, seafood, and eggs are cooked to safe temperatures.
- Reheat cooked food until it is steaming hot before eating.
- Keep Food at Safe Temperatures
- Refrigerate perishable food below 5°C.
- Do not leave cooked food at room temperature for more than 4 hours.
- Never thaw food on the counter – or inside the kitchen sink!. Use refrigerator, or microwave
- Use Safe Water and Raw Materials
- Wash fruits and vegetables thoroughly before eating.
- Ensure drinking water and ice are from safe and treated sources.
Food Safety When Eating Out
Malaysia is known for its vibrant food culture, but consumers must stay alert when dining outside. Some helpful tips include:
- Check for KKM’s cleanliness grading stickers (Grade A indicates the highest hygiene level).
- Avoid food stalls that expose meals to flies, dust, or direct sunlight.
- Be cautious with raw or undercooked food such as sashimi or half-boiled eggs, especially for children, pregnant women, and the elderly.
The Role of Vaccination in Food Safety
Beyond hygiene, food safety also includes preventive health measures. In Malaysia, KKM requires food handlers to receive the typhoid vaccination. Typhoid fever, caused by contaminated food and water, is a major concern in the food industry. Ensuring that food handlers are vaccinated significantly reduces the risk of outbreaks.
Conclusion
Food safety is a shared responsibility. The government, through MOH, enforces regulations and food safety laws. Businesses must uphold hygiene standards to protect customers. Individuals play their part at home by following safe food handling practices.
By applying the Five Keys to Safer Food, we can reduce foodborne illnesses, protect vulnerable groups, and enjoy meals with peace of mind.
This Food Safety Education Awareness Month is a reminder that every safe meal starts with simple, consistent habits. Because when it comes to health, prevention is always better than cure.
References
https://www.who.int/publications/i/item/9789241594639. Accessed 18 August 2025.
https://www.who.int/news-room/fact-sheets/detail/food-safety. Accessed 18 August 2025.
https://www.moh.gov.my/moh/images/gallery/Garispanduan/diet/km14.pdf. Accessed 18 August 2025.