But, Mr. Tan claimed that if their employers are unable to get more employees, this would increase the risk of mistakes, adding that current employees are more likely to carry more of the load.
In comparison to earlier years, his consulting firm Advanced Consultancy has seen a 30 % increase in requests for kitchen audits this season.
” A lot of companies are getting more vigilant, because they feel that protection is always better than cure”, Mr Tan added.
Mr. Tan claimed that the majority of their customers, which include food companies, restaurants, and caterers, prefer shock checks.
Food handlers who have completed all these fundamental courses of meal health may be present in most of these establishments, he said, but occasionally they may be illiterate in particular areas.
” So our task is to help them identify the gaps and the gaps, and we point it out to them, and then teach them how to improve,” we said.
The Singapore Food Agency added that it conducts “targeted activities based on data analytics that identify owners with inadequate track information, those with a record of related outbreaks, or those flagged by common feedback” in addition to regular inspections.
During such checks, the company looks out for mosquito infestations, right detachment of raw and cooked meals, and whether meals devices are kept clean, among other things.