Eat’s all fine, caterers say business unaffected by food poisoning cases
this is index.phpPublished 16 DECEMBER, 2018
SINGAPORE — Of late, D’Fine Catering Services has noticed a curious trend among its customers: Some of them have asked the company not to “come so early” to set up its catered food.
D’Fine Catering manager Victoria Say told TODAY that her customers are treading cautiously after the recent spate of food poisoning incidents. While most customers would previously “close one eye” if the caterer came slightly earlier, some now “request that we keep within the time, and not come too early” in order to ensure that the food remains edible for the full four-hour period.
While they have had to deal with such requests as a result of the recent food poisoning cases, Ms Say said it has not impacted business, as the food catering firm is booked out for the Friday (Dec 21) before Christmas.
It was also business as usual at several other catering companies that TODAY spoke to.
Mr Jeremiah Ou, 31, director of Focaccia Foods Ptd Ltd, said that the company has not seen a drop in business orders.
Nonetheless, the incidents have made him more alert and aware of kitchen hygiene. “I’ve been using the four cases to emphasise to my staff on cleanliness and how we process our food,” he said.
However, one catering firm told TODAY that it saw a decline in orders after the food poisoning cases.
Eatz Catering managing director Novie Djyayanti Tjoa, 38, said that customers appeared to be “scared” by the spate of incidents as the company received fewer orders compared to previous years.
She told TODAY: “Usually around Christmas period, by mid-November I would have received at least three or four orders. Now, I only have one to two orders.”
Ms Tjoa said that the National Environment Agency (NEA) had suggested that caterers do not take on too many orders in light of the food poisoning incidents. The NEA has also been checking with catering companies on their contamination prevention methods and informing them of the steps to take to prevent food poisoning incidents.
Eatz Catering is taking additional measures to ensure food safety in its kitchen, said Ms Tjoa. She added: “Last time, only the hygiene officer will do the checks. Now business owners also have to double check.”
Singapore has seen four high-profile food poisoning incidents since early November. Forty-seven people were hospitalised and one person died after consuming food from Spize’s River Valley outlet between Nov 6 and 9.
Following this incident, 190 people fell ill after eating food prepared by Tung Lok Millennium for the Singapore Civil Defence Force’s public exhibition at the Singapore Expo. High-end hotel Mandarin Orchard Singapore was also forced to suspend its operations at its Grand Ballroom from Dec 5 after 315 people developed symptoms such as diarrhoea and vomiting, and 14 were hospitalised.
On Nov 26, 131 people — including kindergarten students and teachers — were hit by gastroenteritis after consuming food prepared by FoodTalks Caterer and Manufacturer for a pre-school camp.
CATERERS STEP UP MEASURES, CUSTOMERS NOT WORRIED
In light of the recent incidents, other caterers are also stepping up measures to ensure hygiene and food safety.
Pines Food Delight general manager Pearlyn Tan said that the company has increased its “food audits” — to test for bacteria and other microbes — to twice a month. These were conducted less frequently before.
The company is also doing more checks on its premises, equipment and vehicles, with its senior management conducting inspections “every other day” as compared with every weekend previously, she added.
Ms Kristine Layos, director of Quentin’s Eurasian Restaurant, said that in addition to issuing frequent reminders to staff to maintain good hygiene, the restaurant has imposed a limit on the number of catering orders. For instance, on Christmas day, it will take no more than four orders for lunch and four for dinner.
Other caterers have taken extra efforts to reassure their customers during this festive period. Neo Group, which oversees catering company Orange Clove, and AJH Catering offer kitchen tours for customers to let them have a first-hand look at their safety standards.
Ms Jessi Ong, assistant director of marketing and business development at Neo Group, said they are encouraging customers to take the kitchen tour before a big event to give them “peace of mind”.
AJH Catering also reminds its clients to adhere to NEA regulations to consume food within four hours, said its director, Mr Keshan Kumar, 31. Warmers are also used to ensure that food temperatures do not dip below 60°C during delivery. This is as food kept below that temperature could allow for the build up of micro organisms, increasing the risk of food poisoning.
Some customers who had ordered food for the festive season were also unperturbed by the recent food poisoning incidents
Lawyer Priya Gobal, 28, had placed her order from catering company Grain for an upcoming gathering before news of the incidents surfaced. But she was not concerned as she trusted the company. “I trust Grain as I have bought food from them numerous times in the past and have had no issues,” she said.
Privinnath Pillai, 28, who works in the financial industry, said that the incidents did not cross his mind when he made an order via online catering portal Foodline for an upcoming Christmas event. He was not worried as “a friend recommended the catering company” and he was provided with discount vouchers for his order.
admin administrator
About the author