Small mistakes with big consequences: how food poisoning outbreaks can happen

THE PROBLEM OF BEING TOO BUSY

One reason for skipping important aspects of hygiene could be that caterers are taking on more than they can handle, says Ms Low, who has more than two decades of experience in the sector.

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

For example, instead of defrosting poultry in the chiller, which would take longer, they can choose to defrost it in the open air. This can lead to infection.

Dr. Khaw, who has more than 15 years of experience in food safety management and laboratory accreditation, said food safety issues arise when ingredients are not thoroughly defrosted and chefs do not monitor food temperatures during cooking.

“If the core temperature of the food product does not reach the requirement of 60 degrees Celsius or higher, it could cause a greater risk of food poisoning,” he said.

Although food handlers are required to wear masks or spit shields, they may forget to do so if they are too busy, he added.

Another possibility is not cleaning equipment with disinfectant, causing them to become contaminated with bacteria and pass them on to food products, Ms Low said.