The program highlighting the issue of cleanliness and hygiene of food outlets in Malaysia and it does provide various pictorial / video examples of; a restaurants in Perak (was that a popular "pau" outlet in Tanjung Malim?), a soya bean processing oulet in Johor and a chicken's slaughtering house in Ara, Damansara Jaya... which all shown a stinking, filthy and the worst ever.... very disgusting indeed.
That remind me of a case when authority manage to hook a "big bread manufacturer" on hygienic ground, which resulted majority of Muslim in Malaysia boycotting the brand. That has also lead to one of my best friend vowed to prepare his own bread.
Back to the issue, Halal concept does include hygiene; which the HACCP is the best way in practice. Ask any food outlets, whether they have "JAKIM's HALAL and HACCP certification together? I bet, most of them is having the easiest to get and more marketable "logos", rather the HACCP which is very stringent in process .I also wonder why with JAKIM; the hygiene and food handling process were never a big issue, as important as the slaughtering process, diet intake and the way of rearing the animals as well.
Looking back the 360 program, the owner of the chicken's slaughtering outlet did admit that the animals are not being slaughtered by Malaysian (majority from India), not to mentioned the workers religion?; and at same time he is selling the chicken to everyone!!!!. (it also shows the chicken being washed? and cleaned? by water that as brownish as at the IndahWater treatment plant)... sorry at least IndahWater are better... All these can only be concluded the uglier side of Malaysian businessmen; as I have discuss in my earlier entry in this blog on halal concept.
FYI - Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety, that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes. (sources: wikipedia)
FYI - This shown Malaysian authorities has failed again and again; who cares, after all, the officers there just holding a job; not the responsibility (cari makan, bukan ibadah).
Coming soon - the halal concept of seafood and other ingredients, Food Fundamental 101 and healthy food, stay tune and please do visit this blog :)