SINGAPORE: The Singapore Food Agency on Friday (Jul 29) said that it is going to review internal procedures to ensure food safety requirements are communicated fully and precisely to manufacturers, following a miscommunication with Jian Bo Tiong Bahru Shui Kueh over the use of chemical preservatives.
The manufacturer, which is registered as Tiong Bahru Tian Bo Shui Kueh, was in 04 given incorrect information over the permitted utilization of sorbic acid in food products, said SFA.
Jian Bo was one of nine kueh manufacturers who had their operations hanging by SFA previously this week due to the incorrect use of food chemicals.
In a Fb post on Wed, Jian Bo disputed SFA’s findings . This said that the three suggested as a factor products identified with the agency – chwee kueh, nine layer kueh and tapioca kueh – did not contain benzoic acid solution or sorbic acid.
In a subsequent update on Thursday, Jian Bo announced that its suspension had been revoked after SFA reviewed its lab test reports.
In a mass media release on Friday, SFA said that this corresponded with Jian Bo on April 12 after the foods business sought information on whether sorbic acid is allowed.
“SFA advised (Tiong Bahru Tian Bo Shui Kueh) that sorbic acid is allowed in kueh products, up to the maximum permissible limits of 1, 000ppm.
“This was incorrect as sorbic acidity is only permitted in kueh filling but not kueh, ” said SFA, adding the fact that business was up to date on Apr 20 of the correct legal requirements regarding this particular preservative.
Under the Singapore Meals Regulations, the use of benzoic acid and sorbic acid are not permitted in kueh items, except for its filling. If used in filling up, it must not go beyond the maximum permissible limits of 1, 000ppm.
HIGH LEVELS OF SORBIC ACID
Included in its ongoing adjustment efforts, SFA stated it conducted a good inspection on Jian Bo on Interest 19.
Samples of chwee kueh, nine layer kueh and tapioca kueh were taken pertaining to laboratory testing.
“Notwithstanding the miscommunication simply by SFA on the permitted use of sorbic acidity in kueh items, we found 2 products (nine coating kueh and tapioca kueh) to contain high levels of sorbic acid above the limit of 1, 1000 ppm.
“As these were not in compliance along with food safety specifications, and after investigations, SFA suspended on Jul 26 the production, submission and sale of the particular affected products from Tiong Bahru Tian Bo Shui Kueh, ” said the particular agency.
On Jul twenty-seven, the kueh manufacturer provided test results which were conducted by a third-party accredited lab.
SFA said the results demonstrated that Jian Bo’s current production is usually free from sorbic acid solution. Based on the results provided, SFA said it lifted the suspension as adequate steps have since been put in place, in compliance with the Singapore Foods Regulations.
“SFA has since revoked the suspension order. Tiong Bahru Tian Bo Shui Kueh is now allowed to continue with its production, distribution and sale of three kueh products. ”
“We feel dissapointed about the miscommunication in order to Tiong Bahru Tian Bo Shui Kueh that had given them the wrong impact that up to 1, 000ppm of sorbic acid was allowed in the production of the kueh products, ” said SFA.
The agency added that it will review internal procedures to ensure that food safety requirements are communicated fully and accurately to food manufacturers.