Laman Web Rasmi
BAHAGIAN KESELAMATAN DAN KUALITI MAKANAN
Kementerian Kesihatan Malaysia
No |
Keterangan |
Tarikh |
Jenis |
Saiz |
Tindakan |
|---|---|---|---|---|---|
1 |
SENARAI SEMAK KE ATAS GARIS PANDUAN KEPADA PREMIS PEMPROSESAN MAKANAN BAGI MEMBENDUNG COVID-19.pdf
|
06 Dis 2022 |
 |
339kB |
|
2 |
GARIS PANSUAN MASS KATERING.pdf
|
06 Dis 2022 |
|
1722kB |
|
3 |
CODE OF PRACTICE FOR THE REDUCTION OF ACRYLAMIDE IN FOODS.pdf
|
06 Dis 2022 |
|
3930kB |
|
4 |
GARIS PANDUAN KESELAMATAN MAKANAN BAGI PENGUSAHA PREMIS MAKANAN SEPANJANG PKPB.pdf
|
06 Dis 2022 |
|
4787kB |
|
5 |
ESTABLISHING MITIGATION MEASURES AND BENCHMARK LEVELS FOR THE REDUCTION OF THE PRESENCE OF ACRYLAMIDE IN FOOD COMMISSION REGULATION EU 20172158.pdf
|
06 Dis 2022 |
|
9054kB |
|
6 |
GARIS PANDUAN REMOTE AUDIT.pdf
|
06 Dis 2022 |
|
434kB |
|
7 |
GARIS PANDUAN KESELAMATAN MAKANAN BAGI PRODUK MAKANAN YANG DIJUAL SECARA DALAM TALIAN (ONLINE).pdf
|
06 Dis 2022 |
|
11530kB |
|
8 |
GARIS PANDUAN KEPADA PREMIS PEMROSESAN MAKANAN BAGI MEMBENDUNG COVID19.pdf
|
06 Dis 2022 |
|
5052kB |
|
9 |
CODE OF PRACTICE FOR THE REDUCTION OF 3-MONOCHLOROPROPANE-1/2-DIOL ESTERS (3-MCPDES) AND GLYCIDYL ESTER (GES) IN REFINED OILS AND FOOD PRODUCTS MADE WITH REFINED OILS
|
06 Dis 2022 |
|
219kB |
|
