With food safety in the spotlight following high-profile food poisoning cases, CNA’s Deep Dive podcast discusses the problem with two industry veterans.
New: You can now listen to articles.SINGAPORE: Ms Chris Low is the most unwelcome individual at the kitchens of catering firms Purple Sage and Rasel Catering.
Caterers’ food safety has been thrown into the spotlight on the back of food poisoning outbreaks in the past few months.Symptoms of food poisoning include vomiting, diarrhoea, abdominal pain and fever. “That's why sometimes it comes unnoticed. You won't realise because some minor lapses may happen along the way, or ‘I forgot to wash my hand before I touched the food ingredient or end product’,” said Dr Khaw, who was also on the Deep Dive show.
For instance, instead of thawing poultry in the chiller, which would take longer, they may opt to defrost it in open air instead. This can lead to contamination. Another possibility is failing to clean equipment with sanitiser, resulting in them becoming contaminated with bacteria, and passing them onto food items, said Ms Low.While it is against the law to hire employees who do not have food hygiene training, some caterers may continue to do so, she added.
Crispina Robert, Steven Chia, creative director of Purple Sage and Rasel Catering Chris Loh, and Dr Richard Khaw, deputy director of the School of Applied Sciences at Nanyang Polytechnic.
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