Deep Dive Podcast: Who is to blame for food poisoning outbreaks in Singapore?

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In: South-East Asia

Here’s an extract from the talk:

Steven Chia: &nbsp,
You’re a larger cook, you can manage some of the methods. Some of the smaller restaurants may not be doing that, they might be physically doing it. &nbsp,

Chris Loh:
That poses a significant issue because the method lacks technology. &nbsp,

Crispina Robert: &nbsp,
But, technology helps, but you still need individuals, right? Particularly when you’re catering to major groups. Do all of them have to go for this food ( safety ) course, too? &nbsp,

Steven: 
They’re supposed to, correct? I went for it too. Because I participated in a ( Talking Point ) show and worked at the cai fan ( mixed vegetable rice ) stall, I had to enroll in a very basic food safety course just to work for that one day. You are taught how to separate raw and cooked food from one another, how to keep organic food, and how to wash your hands. &nbsp,

Crispina:
But is it possible that someone is hired to do the back-end stuff, because you ca n’t see, right, who did n’t go through the food safety course? &nbsp,

Richard Khaw: &nbsp,
Legally, no. &nbsp,

Steven: 
But does it occur? &nbsp,

Chris:
… Well, other caterers may have that exercise. &nbsp,

Steven: 
So you are saying it does occur, including during festive months, when you need more hands, you really get whoever is accessible? &nbsp,

Richard: