Latest news with #BeSS
The Star
08-07-2025
- Health
- The Star
Govt finalising wait time plan
Issue at hospitals nationwide being reviewed in detail, says Zulkefly PUTRAJAYA: A plan to reduce frequent excessive waiting times at government hospitals nationwide is in the final phase of development, says Health Minister Datuk Seri Dr Dzulkefly Ahmad ( pic ). He added that his ministry had been looking into resolving the long-standing issue since last year even before he took over the minister's post. 'The matter is being reviewed in detail through engagement sessions with other relevant ministries and agencies and is in its final phase of development. When it is ready, we will make an official announcement. 'But for now, we ask that the people give us time to be thorough in solving this key issue,' he said at a press conference at the Safe Food Expo here yesterday. Dzulkefly declined to confirm whether the long waiting times were caused by a shortage in medical personnel. Earlier in his speech, he said that the rate of food poisoning cases in Malaysia has dropped by more than 20% so far this year compared to 2024. He added that 204 food poisoning cases were reported as of May this year, compared to 707 cases reported in 2024. 'This encouraging trend shows a slight decrease of 23% in food poisoning cases compared to the same period last year. We will continue our efforts to educate the public on the steps they can take to prevent food poisoning and hope to further enhance public knowledge on food safety. 'But we must remember that we ourselves are responsible for verifying the authenticity of information related to food safety and protecting ourselves from food poisoning,' he said. Dzulkefly added that the primary cause of food poisoning cases in the country are due to bacteria infections such as E. Coli and salmonella bacteria that is commonly found in undercooked or unsanitary food. He also said almost 2,000 eateries have managed to obtain Clean and Safe Recognition (BeSS) status, making the total number of eateries having the certificate to 13, 998 from 11,200 premises this year. He added that this 24.9% increase marked a significant positive milestone in improving food safety in the country with a show of unity from businesses. 'This shows the growing commitment of various stakeholders in the food industry to ensure safer and higher-quality food for Malaysians,' he said.
The Star
06-07-2025
- Health
- The Star
Shaping health-savvy graduates
EFFORTS are underway to foster a culture of health and prevention at the tertiary level, say two associations representing higher education institutions (HEIs). Describing the findings of the recently released National Health and Morbidity Survey (NHMS) 2024: Nutrition as 'deeply concerning', National Association of Private Educational Institutions (NAPEI) president Datuk Lau Wai Cheng said many of the association's member institutions are integrating health-promoting initiatives into student life. Lau 'These range from campus-wide wellness days and health screenings to nutritional talks and partnerships with local healthcare providers,' she told StarEdu. Lau added that some institutions are embedding wellness modules and activities into co-curricular programmes. 'Students participate in stress management workshops and movement-based activities that support both concentration and mood,' she shared. IMU University Institute for Research, Development and Innovation director Prof Dr Winnie Chee Siew Swee said the university – a member of the Malaysian Association of Private Colleges and Universities (MAPCU) – has adopted a multifaceted approach to promoting healthier living among students and staff through elective modules, campus culture and infrastructure, as well as digital tools and nudges. 'This includes ensuring the student food court is certified as a Healthy Cafeteria and accredited for food safety (BeSS – Bersih dan Selamat) by the Health Ministry. Parmjit 'Foods served at the IMU cafeteria are calorie-labelled, and posters on healthy eating guidelines are displayed, along with messages encouraging smaller portion sizes. This has led to IMU winning state-level competitions held by the ministry for its healthy cafeteria,' she said. Raising the bar Commending IMU's approach, MAPCU president Datuk Parmjit Singh affirmed the need for HEIs to step up their focus and investment in promoting student and staff well-being. 'It is important to advocate a healthy lifestyle among students so they can achieve their fullest potential, without being weighed down by physical or mental health issues,' he said. Acknowledging that more can be done, Lau said outreach across the education sector is essential. 'Larger, better-equipped institutions are well-placed to offer support – whether by hosting students from smaller colleges on health-themed visits, sharing facilities for health screenings, or showcasing wellness innovations,' she said. Concerning nutrition, she highlighted the widespread availability of high-sugar, highly processed foods on campuses. 'NAPEI believes it is time to treat access to healthy, affordable food on campus as a baseline expectation – not a luxury. With active collaboration from the private sector and policy alignment, this is within reach,' she said. She also welcomed stronger government support for embedding health literacy into curricula. 'Students should graduate not only with academic qualifications but also with the capacity to make informed health choices,' she said. Prof Chee urged the Higher Education Ministry to integrate health promotion into national higher education frameworks, making wellness part of accreditation and quality assurance. 'Current emphasis on the United Nations Sustainable Development Goals (SDGs) in programme objectives and learning outcomes is a great initiative, and SDG 3 – good health and well-being – cannot be over-emphasised,' she said. She added that partnerships between universities and public health authorities can be strengthened through mobile clinics, nutrition education and screening services. She also recommended that HEIs encourage students to join sports-related activities to promote healthy living. 'The availability of facilities such as basketball and other sports courts, dance studios, and gymnasiums also helps to inculcate a healthy lifestyle,' she said. Prof Chee noted that lifestyle-related conditions are now emerging earlier. 'Health literacy and healthy lifestyle practices should be considered essential competencies for today's tertiary students. 'Preparing students for the future goes beyond equipping them with academic and technical knowledge – it must also ensure they can sustain their physical and mental well-being, which is foundational for lifelong productivity, resilience, and quality of life,' she said.
The Star
06-07-2025
- Health
- The Star
Rethinking campus living
EFFORTS are underway to foster a culture of health and prevention at the tertiary level, say two associations representing higher education institutions (HEIs). Describing the findings of the recently released National Health and Morbidity Survey (NHMS) 2024: Nutrition as 'deeply concerning', National Association of Private Educational Institutions (NAPEI) president Datuk Lau Wai Cheng said many of the association's member institutions are integrating health-promoting initiatives into student life. Lau 'These range from campus-wide wellness days and health screenings to nutritional talks and partnerships with local healthcare providers,' she told StarEdu. Lau added that some institutions are embedding wellness modules and activities into co-curricular programmes. 'Students participate in stress management workshops and movement-based activities that support both concentration and mood,' she shared. IMU University Institute for Research, Development and Innovation director Prof Dr Winnie Chee Siew Swee said the university – a member of the Malaysian Association of Private Colleges and Universities (MAPCU) – has adopted a multifaceted approach to promoting healthier living among students and staff through elective modules, campus culture and infrastructure, as well as digital tools and nudges. 'This includes ensuring the student food court is certified as a Healthy Cafeteria and accredited for food safety (BeSS – Bersih dan Selamat) by the Health Ministry. Parmjit 'Foods served at the IMU cafeteria are calorie-labelled, and posters on healthy eating guidelines are displayed, along with messages encouraging smaller portion sizes. This has led to IMU winning state-level competitions held by the ministry for its healthy cafeteria,' she said. Raising the bar Commending IMU's approach, MAPCU president Datuk Parmjit Singh affirmed the need for HEIs to step up their focus and investment in promoting student and staff well-being. 'It is important to advocate a healthy lifestyle among students so they can achieve their fullest potential, without being weighed down by physical or mental health issues,' he said. Acknowledging that more can be done, Lau said outreach across the education sector is essential. 'Larger, better-equipped institutions are well-placed to offer support – whether by hosting students from smaller colleges on health-themed visits, sharing facilities for health screenings, or showcasing wellness innovations,' she said. Concerning nutrition, she highlighted the widespread availability of high-sugar, highly processed foods on campuses. 'NAPEI believes it is time to treat access to healthy, affordable food on campus as a baseline expectation – not a luxury. With active collaboration from the private sector and policy alignment, this is within reach,' she said. She also welcomed stronger government support for embedding health literacy into curricula. 'Students should graduate not only with academic qualifications but also with the capacity to make informed health choices,' she said. Prof Chee urged the Higher Education Ministry to integrate health promotion into national higher education frameworks, making wellness part of accreditation and quality assurance. 'Current emphasis on the United Nations Sustainable Development Goals (SDGs) in programme objectives and learning outcomes is a great initiative, and SDG 3 – good health and well-being – cannot be over-emphasised,' she said. She added that partnerships between universities and public health authorities can be strengthened through mobile clinics, nutrition education and screening services. She also recommended that HEIs encourage students to join sports-related activities to promote healthy living. 'The availability of facilities such as basketball and other sports courts, dance studios, and gymnasiums also helps to inculcate a healthy lifestyle,' she said. Prof Chee noted that lifestyle-related conditions are now emerging earlier. 'Health literacy and healthy lifestyle practices should be considered essential competencies for today's tertiary students. 'Preparing students for the future goes beyond equipping them with academic and technical knowledge – it must also ensure they can sustain their physical and mental well-being, which is foundational for lifelong productivity, resilience, and quality of life,' she said.
The Star
05-07-2025
- Health
- The Star
Food poisoning incidents down 20% compared to same period last year, says Health Ministry
PUTRAJAYA: The rate of food poisoning cases in Malaysia has reduced by over 20% so far this year compared to the same period in 2024, says Datuk Seri Dr Dzulkefly Ahmad. The Health Minister said that only 204 food poisoning cases have been reported as of May 2025, compared to the total number of 707 cases reported in 2024, "This encouraging trend shows a slight decrease of 23% in food poisoning cases compared to the same period last year. "We will continue our efforts to educate the public on the steps they can take to prevent food poisoning and hope to further enhance public knowledge on food safety," he said in his speech at the Safe Food Expo here on Saturday (July 5). He said the primary cause of food poisoning cases in the country was from bacterial infection such as E. coli and salmonella, commonly found in undercooked or unsanitary food. Dzulkefly also said almost 2,000 more eateries have managed to obtain Clean and Safe Recognition (BeSS), increasing from 11,200 to 13,998 certified premises so far this year. "We promise to further support this movement and other food related initiatives through policy decisions and food safety strategies that continue to be based on scientific knowledge, current technological developments and risk assessment," he said.
