SINGAPORE: All nine kueh manufacturers initially sanctioned final month by the Singapore Food Agency (SFA) over the improper utilization of preservatives have had their particular suspensions lifted.
These types of manufacturers have offered test results showing that their current production is free from benzoic acid or sorbic acid, mentioned SFA on Wed (Aug 3), adding that the tests had been conducted by “accredited third party laboratories”.
“Based on the results given, SFA lifted the suspension of these kueh manufacturers as adequate actions have since already been put in place, in conformity with the Singapore Foods Regulations. ”
Tiong Bahru Tian Bo Shui Kueh , also known as Jian Bo Tiong Bahru Shui Kueh, had its suspension system lifted last week. The previously implicated products were chwee kueh, nine layer kueh and tapioca kueh.
SFA then said in a mass media release on Tuesday that it was also lifting the suspensions of four additional kueh manufacturers . They are Thomson Foodstuff Manufacturing, Pleasure Baker, AMK Nonya Kueh and Lim Food Industries.
In its latest upgrade on Wednesday, SFA said the remaining four manufacturers were no longer suspended. These businesses plus their previously suggested as a factor products are:
- Chit Guan Foodstuff (bean paste, peanut and sesame ang ku kueh)
- Sin Hwa Coconuts Industrial (ondeh-ondeh, tapioca kueh)
- Tongli Food Production (yam cake)
- Toh Chuan Kee Foodstuff (kueh lapis, mochi skin)
Beneath the Singapore Food Regulations, the use of benzoic acid solution or sorbic acidity is not allowed within kueh products — except for its filling up, which should not surpass the maximum permissible limits.