Let’s all put pressure on dirty eateries

OUR wellness is directly associated with our diet but while eating right is important, food hygiene is equally important, if not more.

While the recently highlighted cases of nasi kandar outlets and bakeries operating in premises with questionable standards of hygiene are alarming, it is even more shocking that the owners of these businesses are reputable names and trusted by consumers.

Issues like foreign substances in food, run-down premises, personal hygiene of waiters, dirty kitchens and pest infestation are more often than not conveniently swept under the carpet.

In fact, when do 24-hour restaurant operators clean their premises? And where do owners of mobile stalls obtain sufficient water for cooking and cleaning?

In a nutshell, all retailers in the food business, regardless of scale, must strictly comply with the Malaysia Food Hygiene Regulations 2009.

Hygienic practices must prevail across the food supply chain, and those who are caught violating rules must be hauled up and punished, and their premises shut down.

Food operators must calculate the risk of non-compliance and not blame the enforcers or the Government for their own lapse in judgement in case a shutdown order is imposed on them.

On the other hand, while we as consumers know that eating contaminated food can lead to severe or even fatal consequences, we still continue to patronise outlets with questionable standards of hygiene.

Let’s be cautious and not be deceived by the spread of delicacies that appear to be clean.

Observe the general hygiene of the premises, including the individuals who serve the meals.

Adopt a proactive attitude, and name and shame the premises which do not observe the stipulated hygiene standards.