For once the state-controlled media dare to speak its mind.
Below is the reproduction of the editorial in The Sunday Times, 13 January 2013:
Food shouldn't poison
One would expect First World Singapore to have a high standard of hygiene. So it is disappointing to see the number of food-poisoning cases rising significantly - by 14 times - from 1965 to 2011, according to a study published by the Ministry of Health. Between January and November last year, 250 incidents of food poisoning involving 1,525 people were reported. In 2009, there were 211 cases.
All food handlers who have attended the relevant food hygiene course are registered with the National Environment Agency (NEA). Restaurant owners or hawkers who employ unregistered food handlers face a fine of up to $2,000 and six demerit points.
The NEA also has two teams of food safety officers who conduct routine checks at hawker centres and food outlets, respectively. They check on food processes and general cleanliness.
Festive periods are most vulnerable to outbreaks, since the restaurants or caterers receive multiple large orders and need extra hands to prepare the food. Contamination can take place under such conditions. The recent outbreak in Man Fu Yuan in InterContinental Hotel and the December 2011 incident at Todai in Marina Bay Sands both took place during the festive season. Hence, owners of food outlets and caterers should be extra vigilant during such periods. Food safety officers might want to step up their checks at such times.
Food safety, after all, is as important as work safety in other sectors. The symptoms of food poisoning usually last a few days, but in some instances, it can be fatal.
It is reassuring to know that the NEA is working with Spring Singapore to develop a Singapore standard on food safety management for the retail food industry. It will ensure a consistent set of standards to be applied by all food handlers.
Singapore is a tourism hub and it should not let its reputation be tarnished by embarrassing outbreaks of food poisoning.
Below is the reproduction of the editorial in The Sunday Times, 13 January 2013:
Food shouldn't poison
One would expect First World Singapore to have a high standard of hygiene. So it is disappointing to see the number of food-poisoning cases rising significantly - by 14 times - from 1965 to 2011, according to a study published by the Ministry of Health. Between January and November last year, 250 incidents of food poisoning involving 1,525 people were reported. In 2009, there were 211 cases.
All food handlers who have attended the relevant food hygiene course are registered with the National Environment Agency (NEA). Restaurant owners or hawkers who employ unregistered food handlers face a fine of up to $2,000 and six demerit points.
The NEA also has two teams of food safety officers who conduct routine checks at hawker centres and food outlets, respectively. They check on food processes and general cleanliness.
Festive periods are most vulnerable to outbreaks, since the restaurants or caterers receive multiple large orders and need extra hands to prepare the food. Contamination can take place under such conditions. The recent outbreak in Man Fu Yuan in InterContinental Hotel and the December 2011 incident at Todai in Marina Bay Sands both took place during the festive season. Hence, owners of food outlets and caterers should be extra vigilant during such periods. Food safety officers might want to step up their checks at such times.
Food safety, after all, is as important as work safety in other sectors. The symptoms of food poisoning usually last a few days, but in some instances, it can be fatal.
It is reassuring to know that the NEA is working with Spring Singapore to develop a Singapore standard on food safety management for the retail food industry. It will ensure a consistent set of standards to be applied by all food handlers.
Singapore is a tourism hub and it should not let its reputation be tarnished by embarrassing outbreaks of food poisoning.
