SHUT DOWN
OUR wellness is linked to our diet. But, while eating right is important, food hygiene is equally important. Maintaining hygiene standards is a must for food outlets, but sadly, we continue to read about and see premises where hygiene is compromised.
While recent cases of nasi kandar outlets and a bakery operating under questionable hygiene standards are alarming, it is even more shocking that these incidents occurred at well-known businesses, which should lead consumers to expect better standards. While there are many such occurrences, often only a handful get highlighted.
Issues such as foreign substances in food, rundown premises, workers’ poor hygiene, dirty kitchens and pest infestation are more often than not swept under the carpet.
I have been wondering about this. When do operators of 24hour restaurants clean their premises? How do stalls and food trucks obtain enough water to cook and clean?
Eateries, regardless of their scale, have a responsibility to comply with food hygiene standards. This entails strict compliance with Food Hygiene Regulations 2009. Hygienic practices must prevail in the food supply chain, from preparation to serving. Those caught violating rules must be hauled up and punished, while premises with repeat offences must be shut down permanently.
Rules and regulations exist to protect consumers and there should be no compromise when it comes to compliance. Eateries must know the risk of non-compliance and not blame enforcers or the government when they are ordered to shut down.
On the other hand, while consumers know eating contaminated food can have severe or fatal consequences, we continue to
SATURDAY, MARCH 25, 2017 patronise outlets with questionable hygiene standards.
Let’s be cautious and not be seduced by delicacies that appear to be clean.
Observe the hygiene practices of the premises, as well as the individuals who serve you your meals.
Adopt a proactive attitude, and name and shame premises that compromise on hygiene.
Let’s act in solidarity and send a message to food operators that compromised food hygiene can be a pricey affair.
DARSHAN SINGH DHILLON President, Malaysia Consumers Movement