Minor mistakes with serious consequences: how food poisoning epidemics can occur

THE PROBLEM OF BEING TOO BUSY

One reason important aspects of hygiene are overlooked may be that caterers take on more than they can chew, says Ms Low, who has more than 20 years’ experience in the industry.

“There are standard operating procedures that must be followed. But sometimes when it comes to peak periods (and) last-minute orders… food handlers can compromise on processes,” she said.

For example, instead of defrosting poultry in the refrigerator, which would take longer, you can defrost it outdoors instead. This may lead to contamination.

Dr Khaw, who has more than 15 years of experience in food safety management and laboratory accreditation, said food safety problems arise when ingredients are not thoroughly thawed and chefs do not check the temperature of food during cooking.

“(If) the internal temperature of a food product has not reached the required value of 60 degrees Celsius and above, it may pose a higher risk of food poisoning,” he said.

He added that while food handlers are required to wear masks or spits, they may forget to do so when they are too busy.

Another possibility is failing to clean equipment with disinfectant, which could cause it to become contaminated with bacteria and leach into food items, Low said.