In just one week, two collective food poisoning incidents occurred in Singapore.Among them, 165 staff members of the Singapore Civil Defense Institute were suspected to be consumed to pollute food, and they vomited and diarrhea. On July 30, the employees of the Singaporean office were beating.There are 130 people with gastroenteritis symptoms.The Civil Defense Force dispatched 17 ambulances and sent 57 of them to the hospital for treatment.
I heard from the incident of collective food poisoning.In May this year, there were similar incidents in three kindergartens, and a total of 89 people (including 79 children and 10 staff members) felt unwell after eating meals provided by the same supplier.
Data from the Singapore Food Bureau shows that the collective food poisoning incident that affects at least 15 people will be from 21.6 in 2019; 2020 is the peak period of the crown disease epidemic, and people have reduced food on foreign food. ThereforeOnly 7.8.But in 2021, it climbed to 25.6; from 2022 and 2023, from 21.2 and 22.5, respectively.The Food Bureau pointed out that the food poisoning incident remained at a "low level."
Dining foreign meals is a common lifestyle of Chinese people. In addition, the tropical climate in Singapore can easily lead to deterioration of food. Therefore, the probability of food poisoning has increased.It lights up to spit and diarrhea and the discomfort of the belly, and it is fatal.The collective food poisoning and sick leave of employees have no effect on the operation of the enterprise.Therefore, food poisoning not only affects personal health, but also cause economic losses. Do not take it lightly.
The Food Bureau pointed out that ensuring food safety is a common responsibility. Retail restaurants must perform their duties and abide by good food hygiene and treatment methods.However, the catering industry generally faces the problem of manual shortage and rising operating costs.The high liquidity of employees and the consideration of cost savings have caused some operators to leave food hygiene problems behind their heads.Food poisoning incidents not only occurred in cheap restaurants, but also similar problems with high -end restaurants.
Food safety and hygiene involve multiple links. Any part of any link can cause food poisoning incidents.First of all, the supply of ingredients must meet the safety standards. In this regard, the food bureau's control of imported ingredients is quite strict. It is found that the ingredients that do not meet the safety standards will immediately notify the public.Secondly, more and more food groups use central kitchen to prepare food. If the transportation and sanitation methods of food are not in place, the food may be exposed for a long time and deteriorate.
But the most important thing is the cleaning of the kitchen and the health concept of chefs.In this regard, although the food bureau often conducts assault inspections, it is impossible to get dripping.In general, the health problems of the kitchen and chefs were discovered after the food poisoning incident, and the "thorough investigation" of the relevant official and owner was discovered.The survey of the food poisoning incident shows that the cause of the cause is that the owner of the restaurant hired employees, kitchen walls or desktop brick tiles that did not undergo food treatment, causing bacterial breeding, and did not properly handle kitchen utensils.
Keep food safety, everyone is responsible, and the official, restaurant owners, and kitchen staff are even more responsible.Joint studies from the Food Bureau, the Ministry of Health, National University and Nanyang University of Technology showed that from 2018 to 2021, the contaminated food sources of collective food poisoning incidents were the most dining contractors, followed by restaurants and the company's own kitchenEssenceTherefore, the Food Bureau should strengthen an assault inspection of catering contractors or central kitchen, and review whether the punishment mechanism is sufficient to play a scary role.
At the same time, it is necessary to strengthen the professional ethics of the chef.Learn kitchen to learn virtue. A good chef, in addition to having superb cooking skills, cooking is more important.Everyone who works in the kitchen must adhere to a good work conservation, including ensuring proper food treatment and the cleanup of kitchen.Life is close to the sky, even if the catering industry faces the dilemma of manual shortage, the industry should not make any compromise in terms of food safety.
The collective food poisoning incident that recently occurred, the alarm clock that sounded food safety.Singapore claims to be a gourmet paradise. It should maintain a superb level in terms of food safety and hygiene, so that the public not only eats happily, but also feel at ease.
