Recent developments in the United
States, particularly the FDA’s move to ban Red Dye No. 3 due to its links with
cancer, underscore the urgent need for modern food safety regulations that go
beyond addressing immediate, visible risks.
While the U.S. grapples with
chronic exposure to harmful additives and ultra-processed foods, Malaysia
continues to struggle with more fundamental issues: outdated legislation,
inconsistent enforcement, and preventable food poisoning cases.
The country’s key food safety
law, the Food Act 1983, no longer meets the needs of a complex, globalized, and
chemically altered food system. In light of recent food safety incidents,
Malaysia must treat this as a pivotal moment to reform its food safety
framework starting with a serious update to the Act itself.
Despite some progress such as the
reported 20% drop in food poisoning cases in early 2025 but major outbreaks
continue to make headlines and shake public confidence. In July 2025, 427
students in Kota Bharu fell ill after consuming food from an unlicensed home
caterer, suspected to be contaminated chicken curry. A similar tragedy occurred
in Gombak in 2024, when two people died and dozens became ill after eating
tainted fried vermicelli and eggs.
In Sabah, 103 schoolchildren were
hospitalized after eating nasi lemak from a school canteen. Meanwhile, over 300
eateries in Selangor were shut down for hygiene violations over the past two
years under Ops Clean Premises.
On the chemical safety front, the
Health Ministry had to tighten inspections on imported Shine Muscat grapes
after detecting excess pesticide residues highlighting ongoing weaknesses in
controlling food imports. While these incidents differ in context, they all
reflect an underlying failure of prevention, enforcement, and oversight.
At the heart of these recurring
issues lies the Food Act 1983, a piece of legislation that is no longer
equipped to address today’s food safety challenges. When it was introduced over
four decades ago, the Act focused primarily on preventing foodborne illnesses
and spoilage.
But today, the threats are
broader and more complex ranging from chemical contamination and adulteration
to long-term exposure to ultra-processed ingredients and environmental
pollutants. The Act does not contain adequate provisions to regulate these
emerging risks.
It lacks clear authority for
banning or restricting harmful food additives based on new scientific evidence,
and there are no legally mandated limits for cumulative chemical exposures.
Moreover, enforcement remains mostly reactive relying on inspections after
violations or outbreaks occur, rather than on proactive risk assessment and
mitigation.
Another major shortcoming of the
Food Act is the fragmentation of responsibility across multiple authorities,
including local councils, state health departments, and federal ministries.
This fragmentation leads to inconsistent enforcement, overlaps, and accountability
gaps.
For example, hygiene standards
may differ between jurisdictions, and inspection frequencies often depend on
local resources rather than risk assessments. Additionally, penalties under the
Act are often too lenient to deter serious violations, and legal proceedings
can be slow or ineffective.
Certification for food handlers,
a critical safeguard, is often reduced to a one-time seminar without mandatory
refreshers or performance checks. This outdated model fails to instill
long-term responsibility or awareness in the food industry.
To bring Malaysia’s food safety
regime into the 21st century, a comprehensive reform of the Food Act 1983 is
necessary. First, the Act must include a dedicated section on chemical safety,
allowing regulators to limit or ban food additives, pesticides, and
contaminants based on scientific evidence and international benchmarks.
Second, it must empower
authorities to carry out risk-based inspections, surprise audits, and hygiene
grading systems for food outlets. Third, the enforcement structure should be
centralized through a national Food Safety Commission that integrates federal
and state oversight while maintaining a unified database for licensing,
inspection records, and consumer complaints.
Moreover, food handler training
must be made continuous. Certification should expire and require renewal,
ensuring that food workers stay updated on emerging risks, including allergens
and chemical hazards. SMEs should be supported through government-subsidized
access to food testing labs and compliance training, especially since many
small producers lack the infrastructure to meet safety standards independently.
The revised Act should also
strengthen import controls, allowing inspectors to conduct systematic testing
of imported products and trace ingredients through the supply chain. In the
wake of the Shine Muscat incident, such measures are no longer optional but they
are essential.
Traceability must also become a
legal requirement. Businesses should be obligated to maintain records on
sourcing and distribution, with the long-term goal of incorporating blockchain
or digital tracking systems for high-risk products. This would help prevent
fraud, such as Malaysia’s previous fake halal meat scandal, and increase
transparency across the food chain.
Finally, penalties for
non-compliance should be increased, with expedited legal processes and the
possibility of third-party liability for suppliers.
Food safety must also be seen
through the lens of public health and nutrition. The revised Act should allow
regulators to link food safety standards with nutrition policies, encouraging
reduced reliance on ultra-processed foods and promoting safer, minimally
processed alternatives.
Labelling reforms, public
awareness campaigns, and targeted taxes could help shift consumer demand and
reduce long-term health risks.
Ultimately, the time has come to
stop relying on outdated tools to solve modern food safety problems. As the
U.S. takes proactive steps to protect consumers from hidden chemical dangers,
Malaysia must do the same.
The recent outbreaks and
pesticide scares are warnings that the current system is no longer sufficient.
Reforming the Food Act 1983 is not just a technical necessity but it’s a public
health imperative. Malaysia has the expertise, and the public will to act. Now,
it needs the political courage to fix what’s broken before another tragedy
unfolds.
26.9.2025
Kuala Lumpur.
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https://focusmalaysia.my/malaysias-food-laws-need-urgent-reform/
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