JOHOR BARU: All eateries in the country, especially 24-hour restaurants, should display an authenticated training certificate as a guarantee to customers that their staff are well trained in proper food handling.
This suggestion follows two viral incidents where local eatery workers were seen cleaning pots with a broom and washing woks using drain water.
Wong Soo Long, 53, a private-sector worker who frequently visits mamak restaurants, said that these recent cases have made him think twice about dining at these establishments and question how owners screen and train their staff.
“Blaming foreign workers is unacceptable. They should have received food handling training before being tasked with such responsibilities.
“Just because they are in uniform does not mean they know how to maintain cleanliness,” he said.
Wong added that the issue should be taken seriously, as many eateries rely on foreign workers to prepare food.
“This is why restaurants need to display certification showing that their workers have been properly trained,” he said.
Echoing Wong’s sentiments, JV Mohan urged customers to remain vigilant, especially at 24-hour eateries.
“Do not just look for the restaurant’s certificate – check the toilets as well. If the toilets are clean, it is likely the food is well taken care of too,” he said.
Mohan, a 55-year-old civil servant, added that local councils now require eateries to achieve a five-star rating for public toilets, which he believes is an excellent initiative.
“Some mamak restaurants clean their premises every hour, with staff working in shifts. This should be standard practice.
“There are also areas within some restaurants where the kitchen is separated from food counters, drink stations and toilets, which helps reduce the risk of food contamination,” he said.
Meanwhile, Shamsuddin Abdul Razak, 54, said that mamak restaurants are cultural hubs in Malaysia, where even minor missteps are taken seriously.
“Visit any mamak restaurant, and you will see Malaysians of all backgrounds dining together. If something goes wrong, of course, it will go viral,” he said.
“But we cannot judge all restaurants the same way – some maintain high standards and follow all regulations,” he said.
Muhammad Aidhill Haqeem Darus, 35, from Singapore said he believes authorities should strengthen regulations to prevent future incidents.
“While these cases don’t represent all mamak restaurants, they do highlight weaknesses in enforcement,” he said.
“That said, it hasn’t stopped me from visiting because mamak restaurants have so much to offer – you can order one teh tarik and relax for hours,” he quipped.
E&Y Sahul Adda Heights restaurant owner Sahul Hameed E. Yacoob, 48, added that authorities should take immediate action against eateries found in violation.
“Today, one picture or video can destroy a business. Even though we’re not involved, the negative impression affects the whole industry. This is why swift action from authorities is essential,” he said, adding that he ensures his restaurant’s cleanliness is kept to the highest standards.“Customers trust us to provide high-quality food, and as owners, we must take that responsibility seriously,” he added.
Sahul Hameed added that all the food at his restaurants are prepared according to peak customer times – namely breakfast, lunch, and dinner – to ensure dishes are served fresh and hot.
“We only cook new batches once the food on the counters runs out. This way, we can manage our supplies effectively and minimise food waste,” he added.
Johor Indian Muslim Entrepreneurs Association (Perusim) secretary Hussein Ibrahim said that all restaurant workers under the association are required to complete a two-week food handling course.
“Each mamak restaurant is also expected to provide a five-star experience; food prepared hygienically, toilets cleaned hourly, as well as tables and floors wiped regularly.
“If the premises are clean, even customers are less likely to make a mess,” he said, adding that there are 338 restaurants under the association.
Hussein added that Perusim is working to emulate the cleanliness standards practised by mamak restaurants in Singapore.
“Roti canai was once kneaded by hand, but now we require gloves. Small changes like these can make a big difference,” he added.
