Commentary: Caterers can keep consumers safe by revisiting basic food safety principles

SINGAPORE: Recent mass food poisoning incidents have made headlines in Singapore.
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.
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).
First, 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 kitchen, all work surfaces, utensils and equipment should be regularly cleaned and sanitised to prevent cross-contamination. Regular cleaning schedules should be established.
Second, raw foods, such as meats and seafood, should be stored separately from cooked foods. Different cutting boards and utensils should be used for raw and cooked items.
When refrigerating food, caterers should store raw foods in sealed containers and keep them on lower shelves to prevent drippage onto ready-to-eat items.
Third, food must be cooked for the appropriate length of time. This is especially so for meat and poultry, which must reach appropriate internal temperatures to kill harmful bacteria. Using food thermometers can help verify these temperatures.
Fourth, caterers should actively monitor food temperatures during storage, transportation and serving. Foods should be kept hot above 60 degrees Celsius or cold below 4 degrees Celsius to minimise the risk of bacterial growth.
When cooling hot food, caterers should do so quickly and effectively by using shallow containers and placing them in the refrigerator as soon as possible.
Fifth, caterers must source their ingredients from reputable suppliers to ensure quality and safety. All raw materials should be fresh, uncontaminated and properly stored. Only potable water should be used for cooking, washing and preparing food. Water sources should be regularly tested and maintained to prevent contamination.
Intermediate food handlers, often the event organisers, also play an important role in ensuring food safety.
First and foremost, handlers must ensure that all food is ordered exclusively from licensed caterers.
Event organisers need to coordinate the timing of food deliveries so that they arrive no more than one hour before the designated mealtime, as recommended by SFA. This timing helps prevent food from being kept at room temperature for extended periods, which can lead to food safety issues.
Excessive ordering can lead to food waste or, worse, food poisoning due to prolonged storage and the consumption of leftover food.
Event organisers are responsible for the proper display and serving of food. This includes ensuring the cleanliness of serving tools and utensils, monitoring the temperature of the food, and keeping track of the duration for which food is displayed.
As consumers, we often have to rely on food safety regulations and service providers, much like patients trust their doctors.
It is essential to acknowledge that achieving 100 per cent assurance on food safety is unattainable. Many food contaminants, such as the bacterium Salmonella and pathogenic E. coli, have very low infectious doses. This means that just a few bacterial cells can lead to illness, and they may not cause any noticeable changes to food that can be detected by our human senses at low levels.
Most known foodborne pathogens exhibit clear dose-response relationships, and toxin-producing bacteria typically only produce toxins when they proliferate to very high levels. Therefore, preventing uncontrolled microbial growth through proper food handling practices is still one of the most effective ways to mitigate food poisoning outbreaks.
However, building food safety knowledge can significantly reduce the risks associated with foodborne illnesses. For instance, if consumers notice off-flavours in the food, leaks from food containers, or improper food delivery or display temperatures and durations, they should report these issues and discard any unsafe food.
By staying informed and vigilant, consumers can play an active role in safeguarding their health.
Li Dan is Assistant Professor at the Department of Food Science and Technology, Faculty of Science, National University of Singapore.