Can non-Malaysian Signboards land you up in jail?

Welcome to the latest edition of “Food for Thought”!

In this news roundup, you’ll discover critical updates that could have a life-changing impact on your restaurant business.

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First, you’ll find out how the Department of Fisheries debunked viral misinformation about eateries using sick or dead poultry, emphasizing the importance of trusting verified sources. This could protect your business’s reputation and customer trust.

Next, learn how DBKL fined five businesses for violating Bahasa Malaysia signboard rules—compliance is key to avoiding similar penalties.

You'll also read about DKSH Malaysia’s new Culinary Innovation Hub, which offers cutting-edge tools and chef collaborations that could unlock new levels of culinary creativity for your restaurant.

Finally, explore how 40% of eateries going smoke-free signals a major industry shift, with the potential to enhance your restaurant’s halal certification journey. Reading this news will equip you with extraordinary insights that could transform how you manage and grow your business!

WHAT IS HAPPENING AROUND

DOF Denies Viral Claim About Eateries Using Sick, Dead Poultry; Warns Against Fake Information

The Department of Fisheries (DOF) denied claims that its director general said eateries purchase sick or dead poultry. This comes after viral misinformation spread online. DOF stressed the importance of food safety and urged people to only trust verified sources. The claims are being investigated by relevant authorities.

DBKL Fines Five Businesses for Violating Bahasa Malaysia Signboard Rule

Kuala Lumpur City Hall (DBKL) fined five businesses on Jalan Imbi for not prioritizing Bahasa Malaysia in their signboards, violating Federal Territories By-Laws. The premises, mostly Chinese restaurants, have 14 days to comply. DBKL encourages public complaints about similar signboards through its official portal.

DKSH Malaysia Unveils Culinary Innovation Hub in Petaling Jaya

DKSH Malaysia's Consumer Goods unit launches its Food Services Test Kitchen, designed to drive culinary creativity in the HORECA and bakery sectors. The facility offers advanced tools for recipe testing, chef collaborations, and product showcases, fostering innovation and supporting business growth in the competitive food services industry.

40% of Eateries Ditch Cigarettes: A Step Towards a Healthier, Halal Future!

Nearly 40% of over 12,000 eateries have stopped selling cigarettes, reflecting a positive shift in the food industry. A restaurant in Puncak Alam received praise from the Health Minister for its smoke-free status. This movement suggests that restaurants aiming for halal certification should also consider eliminating cigarette sales.

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