CHAPTER 5 : LAW OF FOOD SERVICE INDUSTRY

1. - Food Act 1983 - Food Regulation 1985 - Regulations (Extension of Application of Food Act 1983 to Tobacco and others) Food 1993 - Tobacco Product Control Regulations 2004

1.1. PROCESS OF HALAL CERTIFICATION

1.1.1. - Halal food must not be poisonous or hazardous to health. - A food that is contaiminated with impure substances (according to Hukum Syarak) during its preparation, processing or manufacture cannot be described as halal.

1.2. 2 MAIN SUBSIDIARY LEGISLATION

1.2.1. - Trade Descriptions (Definition of Halal) Order 2011 (Definition of Halal Order - Trade Descriptions (Certification and Marking of Halal) Order 2011 (Certification Order)

2. ENFORCEMENT OF THE FOOD ACT 1983

3. - Adulteration of food or drink which is intended for sale: Section 272 of the Penal Code makes it an offence to adulterate food . Section 272 provides : 'Whoever adulterates any article of food and drink, so as to make such article noxious as food and drink, intending to sell such article as food and drink, or knowing it to be likely that the same will be sold as food and drink shall be punished with imprisonment for a term which may extend to six months or with fine which may extend two thousands ringgit or both.

4. FOOD ACT 1983

4.1. - An act to protect the public against health hazards and fraud in the preparation, sale and use of food and for matters incidental or connected with. - Created several criminal offences, and a food provider who causes food poisoning or other injuries to consumers would invariably be caught under 1 or more of these offences.

5. THE PENAL CODE