Food hygiene guidelines need updating from time to time to improve the situation ("Food hygiene lapses persist, so NEA takes tough stance" by the National Environment Agency; Wednesday).
So I cannot understand why the NEA's "Guidelines for Serving Buffet and Catered Meals" were updated in September to remove a requirement for food handlers to wear a "mask over nose and mouth".
The Staphylococcus aureus bacterium is commonly found in the nose and throat of people. It can cause food poisoning when a food handler contaminates food, which is then not properly refrigerated.
Why was the requirement removed? Also, does the term "food handler" include staff at the counter who take orders and prepare the food, as well as those who serve it?
Reader, The Straits Times
This article was first published on December 27, 2014.
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