Food Safety Management System (FSMS): An Analysis of Restaurant Certificate Schemes in Malaysia

Abstract

Customers of restaurants encounter some degree of uncertainty or risk due to their inability to evaluate the food or service qualities received before or after meal consumption. The Food Safety Management System (FSMS) certification schemes are intended to reduce the incidence of foodborne illnesses in Malaysia and to be used as a communication instrument to address the issue of information asymmetry. This investigation investigates the diverse FSMS certification programs that are accessible to food establishments, with a particular emphasis on restaurant operations in Malaysia. The study is dedicated to the identification of the concept of various FSMS certificate schemes that are designed and implemented in Malaysian restaurant operations. It also discusses the fundamental concept of the role differences of each FSMS certificate scheme that is obtained by numerous restaurant operations in Malaysia to communicate with potential customers. A content analysis was conducted on ten independent Malaysian-owned restaurants that had obtained and disclosed their FSMS certifications online (i.e., through their official website or social media account) to the public. All participating restaurant premises believe food safety certification through appropriate authorities is crucial, particularly in the context of the provision of information regarding sanitation, safety, and nutrition to guarantee high food quality standards and service delivery. FSMS eliminates the knowledge asymmetry between producers and consumers and demonstrates that a certified party adheres to a recognised standard. This investigation suggested that the Food Safety Management System (FSMS) should function as more than merely a mechanism for guaranteeing the safety and quality of food for consumers. It contributes to the establishment of client trust and confidence in the restaurant and improves the image of food businesses.