casinofy Commentary: Event organisers and consumers can play a part in ensuring the safety of catered food
Updated:2024-10-08 02:55 Views:64SINGAPORE: Recent mass food poisoning incidents have made headlines in Singapore.casinofy
On Jul 30, 130 people fell ill at ByteDance’s One Raffles Quay office after visiting a canteen serving catered food. They experienced symptoms such as abdominal pain and vomiting, and 57 people sought treatment at hospitals.
Health authorities suspended two caterers, Pu Tien Services and Yun Hai Yao, but on Aug 10 lifted the suspension of Pu Tien Services.
The severity of the ByteDance incident brings to mind other food poisoning cases involving Singapore caterers. In May 2023, 37 people across several St Luke’s ElderCare centres fell ill from eating food prepared by +Robert Catering Services. The caterer was recently fined S$2,100 for food safety lapses.
In November 2022, 345 people came down with gastroenteritis after consuming food provided by Rasel Catering, resulting in a S$4,800 fine for the caterer.
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165 personnel at SCDF academy fall ill with gastroenteritis; investigations ongoing 
NTUC Foodfare charged over improperly covered raw marinated chicken, preparing unsafe food The Singapore Food Agency (SFA) requires all caterers to implement a food safety management system, in which foodborne hazards are identified and prevented at all stages of food handling. Catering businesses seeking to apply for or renew a licence must submit a food safety management system plan that complies with standards set by SFA.
Nowadays, food safety is often taken for granted due to a long track record of hygiene and control measures in place. SFA said that the number foodborne illnesses cases related to outbreaks is low in Singapore, estimating that there were 22.5 cases per 100,000 people in 2023.
However, lapses in food safety raise public concerns whenever they occur. In this respect, it is necessary for caterers, event organisers and consumers to revisit the basics of food hygiene outlined by the World Health Organisation (WHO).
THE BASICS OF FOOD SAFETYFirst, caterers must ensure that all staff practise good personal hygiene. Regular handwashing with soap and water is essential, especially after using the bathroom, handling raw food, or touching their face or hair.
In the kitchencasinofy, all work surfaces, utensils and equipment should be regularly cleaned and sanitised to prevent cross-contamination. Regular cleaning schedules should be established.
Food safety is often taken for granted due to a long track record of hygiene and control measures in place. (Photo: iStock)