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The Ministry of Agriculture and Food Security (Malay: Kementerian Pertanian dan Keterjaminan Makanan), abbreviated MAFS, is a ministry of the Government of Malaysia that is responsible for agriculture, agro-based industry, agritourism, livestock, veterinary services, fisheries, quarantine, inspection, agricultural research, agricultural development, agricultural marketing, pineapple industry ...
Food Safety and Standards Authority of India, established under the Food Safety and Standards Act, 2006, is the regulating body related to food safety and laying down of standards of food in India. Hence, it regulates the manufacture, storage, distribution, sale, and import of food articles, while also establishing strict standards to ensure ...
The Ministry of Health (Malay: Kementerian Kesihatan; abbreviated MOH; Jawi: كمنترين كصيحتن ) is a ministry of the Government of Malaysia that is responsible for health system: health behaviour, cancer, public health, health management, medical research, health systems research, respiratory medicine, health promotion, healthcare tourism, medical device, [4] blood collection ...
Pages in category "Ministry of Agriculture and Food Security (Malaysia)" The following 8 pages are in this category, out of 8 total. This list may not reflect recent changes .
Minister of Agriculture and Food Industries 10 March 2020 24 November 2022 Ahmad Hamzah (2020–2022) Che Abdullah Mat Nawi (2020–2021) Nik Muhammad Zawawi Salleh (2021–2022) Muhyiddin Yassin (I) Ismail Sabri Yaakob (I) Mohamad Sabu (b. 1954) MP for Kota Raja: PH Minister of Agriculture and Food Security 3 December 2022 Incumbent: Chan ...
Amanah Ikhtiar Malaysia** (AIM) Bank Kerjasama Rakyat Malaysia Berhad** (Bank Rakyat) Cooperatives Commission (SKM) Malaysian Entrepreneurship and Cooperative University** (UKKM) National Entrepreneurship Institute** (INSKEN) Perbadanan Nasional Berhad** (PERNAS) Small and Medium Enterprise Corporation* (SME Corp. Malaysia)
A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. Identify critical control points A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented ...
Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.