INTRODUCTIONBeSS or “CLEAN, SAFE, AND HEALTHY” is a recognition that will be granted to food facility operators who meet the four criteria which include their capacity to maintain the cleanliness of food premises, provide food that is healthy and safe to consume, as well as provide food in appropriate portions based on individual needs. These four criteria are actually branched from two main components specified in the BeSS recognition guidelines which are food safety and healthy eating. Furthermore, the BeSS recognition program is seen as an improvement on the current monitoring programs implemented by the Ministry of Health (MOH). On the other hand, the Food Act 1983 is a law that was legislated by parliament to regulate food safety in Malaysia. Under this law, food on sale must comply with the laws set out in the Food Act 1983 and the Food Regulations 1985 which fall under the jurisdiction of the Ministry of Health (MOH). The scope of the Act is that the subject matter must be "food" as defined in Section 2 of the Food Act 1983 and must be in the course of a business with food businesses and food premises. Perhaps even more crucial is the aim of the Food Act 1983 to ensure that food sold to the public is safe to consume and to protect the public from risk and fraud in the preparation, sale and use of food. Meanwhile, the Food Law (Amendment) Act, 2009, consisting of 10 components including assurance, labelling, food packaging, sampling and miscellaneous procedures, etc., is adopted to strengthen the provisions of the Food Law, 1983. OBJECTIVE1. Implement the current Food Safety Policy, Food Act 1983 and Food Regulations (Amendment) 2009 in a real life situation.2. To propagate...... middle of paper......d ringgit or to imprisonment for a term not exceeding two years. Furthermore, another problem arises is that the food stall operator did not store the raw meat separately from the ready-to-eat foods. In this way, bacteria from raw food can contaminate cooked food, and the bacteria could multiply to a dangerous level if the cooked food is not thoroughly cooked again. Cross-contamination also occurred when fish were cut using the same cutting board as the food produced. These behaviors put consumers at risk and disobeyed Regulation 37(1)(b) of the Food Hygiene Regulations 2009 where the food business operator must not keep any food ready for human consumption in any food premises unless that food is not adequately protected from other sources of contamination and Regulation 35(1)(g) Food Hygiene Regulations 2009 where a different chopping board should be used for raw and cooked foods.