The standard procedure of importing food into Malaysia is broken down into three stages. The first stage is to certify that imported food assent to Food Act 1983 and Food Regulation 1985 and its requirements. Food which are imported must not be affected by the jurisdiction of National Pharmaceutical Regulatory Agency (NPRA), Ministry of Health, Malaysia. Determine whether imported food demands for additional documentation to be included with the consignment (eg. Sijil Kesihatan, Sijil Analisis, Lesen dsb.). An original version of the Health Certificate need to be included. Importer and Customs broker (forwarding agent) has to enlist with the Food Safety Information System of Malaysia (foSIM) to import food. FoSIM is an intelligent web-based information system established to enhance food security surveillance management system to verify that imported foods to Malaysia are safe to consume. The system is connected to the Royal Malaysian Customs Department system known as the Customs Information System (CIS), which authorizes shipping agents, importers and Authorized Officers to supervise food importing activities electronically, utilizing a risk-based approach in establishing the hazard detected in imported food. Code of Ethics shall be applied upon Infant food for the marketing of Infant Food and Related Product 2008 governed by the Nutrition Department, Ministry of Health, Malaysia. Genetically enhanced food and food obtained through modern biotechnology must first gain approval by Ministry of Natural Resources and Environment, Malaysia (NRE). Furthermore, labeling requirements are to be abide by product for food and food ingredients derived through modern biotechnology as specified under Food Regulations 1985. Particular food may require license, import permit or fulfillment from other governmental agencies such as Malaysian Quarantine and Inspection Services (MAQIS) under the Ministry of Agriculture and Agro-Based Industry (MOA) or other agencies under different ministries.
Matrix for Importation of Foods under the control of MOH, under the food category for instant food, specified food item categorized as all types of instant food. The general import requirements are 1. Comply with Food Act 1983 & Food Regulations 1985 especially pertaining to its safety, standard & labeling 2. FoSIM Import Registration for importers/forwarding agents 3. HS Code (identify tariff code) 4. Refer Food Code with entry point officer. As for legislation reference would be Food Act 1983 and Food Regulations 1985. Fees or charged imposed by MOH 1. No charge imposed 2. Fee charged for each parameter analysis of sample taken under "Hold, Test & Release" (HTR) examination level (effective 1st March 2017).
Malaysian’s Food Act 1983 and the Food Regulations of 1985 regulate quality control and food safety consists of food hygiene, food import and export, food standards, food advertisement and qualifies laboratories. According to Loh Lee Pin, The Food Safety and Quality Division (FSQD) of the Ministry of Health (MOH) is imposed with executing and implementing the law. FSQD imposes an operating food safety program, which involves schedule compliance, sampling, food establishment survey, food import control activity and licensing certain food substances required under Food Act 1983 and its Food Regulation 1985. It also keep under observation for food contamination and additives. Programs to train food handlers, approval of food labels, council industry and consumers are also implemented by the FSQD, furthermore issuing Health Certificates, HACCP certification and Free Sale Certificates.
Loh Lee Pin added that specific food products were the reasons behind evolving of labeling requirements. It is inconvenient to await approval for new food additives, particularly those not currently acknowledged by Codex Alimentarius. Since dominating the Malaysian and Indonesian population is majority Muslim, compulsory information like weight or volume in metric unit, list of ingredients, product name, production code, expiry date and name and address of importer and manufacturer states FAS Jakarta Staff upon the establishment of Nutritional labeling guidelines in January 2005. The industry must include nutritional content information on the brand required by the law.
The International Life Science Institute, Southeast Asia Region has worked on the Project Investigation of Commodity Food Standards and Analytical Methods in Asia and as claimed by Pauline Chan, under standard item MS 526:2009 categorizing Instant Wheat Noodles including fried noodles and non-fried noodles.The product description as the main ingredient of the product derived from is wheat and other starches/flour with or without the incorporation of other ingredients and packaged with suitable packing material. It may be treated by alkaline agents. Pregelatinisation process and dehydration is used either by frying or other methods. The essential composition and quality factor of instant noodles must be free from foreign matter, dirt and insects. Acceptable in terms of aroma, colour, appearance, taste and texture and free from any unpleasant smell and off-flavour. To meet requirements on the concept ‘instant’, the noodles shall be cooked or soaked within four minutes in boiling water. Main ingredients are a) wheat flour and other flour or starches; b) water; and c) alkaline salts or common salts. The permitted alkaline salts are potassium, sodium or calcium salt of carbonates, hydroxides and/or phosphates.
Moisture: 14% (non-fried), 10% (fried)
Cooking or soaking time: 4 minutes (fried and non-fried) ?
Protein content: 8.5% (fried and non-fried)
Acid value: 2.0 mg KOH/g (fried), Not applicable (non-fried)
Food additives and contaminant are both in accordance to Malaysian Food Act 1983 and Food Regulations 1985, as for hygiene, loaded in suitable packaging material which will safeguard the hygienic, technological and nutritional qualities of the product. Packaging material will be made of safe substances and appropriate for their intentional use which should not produce any toxic substances or unpleasant smell or flavour. Premises licensed by MS1514-Good Manufacturing Practices allows packing and processing under hygienic conditions. Weight and measures are no specified. With labeling, a list of information should appear clearly on package:
name of product
name and address of the manufacturer and/or distributor or trade mark owner
c) net weight (in grams)
d) list of ingredients and additives
e) date of manufacture or manufacturer’s code
f) date of expiry
g) method of preparation
following the specifications of Malaysian Food Act 1983 and Food Regulations 1985
Several methods are used for analyzing and sampling, oven-drying method for removing moisture from food, Kjeldahl method on determining protein content, Titrimetric method for acid value and time consumption on cooking.
Loh Lee Pin. 2011. online Malaysia – Food and Agricultural Import Regulations and Standards online Available from: HYPERLINK "https://hortintl.cals.ncsu.edu/articles/malaysia-food-and-agricultural-import-regulations-and-standards" https://hortintl.cals.ncsu.edu/articles/malaysia-food-and-agricultural-import-regulations-and-standards Accessed: 22 November 2018
FAS Jakarta Staff. 2011. online Indonesia – Food and Agricultural Import Regulations and Standards online Available from: HYPERLINK "https://hortintl.cals.ncsu.edu/articles/indonesia-food-and-agricultural-import-regulations-and-standards" https://hortintl.cals.ncsu.edu/articles/indonesia-food-and-agricultural-import-regulations-and-standards Accessed: 22 November 2018