‘Food safety involved everybody in the food chain.’
– Mike Johanns (Governor of Nebraska, USA from 1999 to 2005, and United States Secretary of Agriculture from 2005 to 2009 under President George W Bush).
Recently, we came across a news report that left us extremely dismayed. Approximately 78 food establishments in the districts of Kuching, Bau, and Lundu have received orders to suspend their operations for a minimum of two weeks.
Not only were these premises unsanitary, but they were also infested with vermin. This situation raises concerns about the simple act of dining out, which should be an enjoyable experience, turning into a health hazard.
However, this issue is not limited to a few isolated cases. These problematic establishments represent nearly three per cent of the 2,607 food establishments inspected by the vigilant enforcement personnel from the Kuching Divisional Health Office.
What’s even more concerning is the possibility that there may be other establishments that have evaded scrutiny entirely. Among the affected establishments, 70 are in Kuching, five are in Lundu, and three are in Bau.
Under Section 11 of the Food Act 1983, these food premises were ordered to close for 14 days due to cleanliness falling below 60 per cent or posing a health risk.
Nevertheless, they may resume operations before the 14-day period ends if they meet the correction and improvement criteria outlined under Section 10 of the Food Act, 1983.
During the same inspection, the enforcement team from the divisional health office issued a total of 639 compound notices for various offenses under the Food Regulations 1985 and Food Hygiene Regulations 2009.
So, what exactly happened? It turns out that several school canteens and kitchens, along with three hotel kitchens, were among those under scrutiny. This discovery serves as a wake-up call for all of us.
Naturally, this revelation makes us wonder how many other food establishments could potentially have similar issues that have gone unnoticed.
It’s a sobering thought that emphasises the need for more thorough and regular inspections to ensure the safety and hygiene of all food premises.
I want to make it clear that my intention is not to discourage people from dining out. However, it’s crucial to acknowledge that the numbers we’ve uncovered here may only scratch the surface of the problem.
This highlights the urgent need for a more comprehensive and consistent inspection system to ensure the safety and hygiene of all food establishments. By doing so, we can instill confidence in dining experiences while prioritising public health.
Both owners and employees of these establishments must realise that food is not just a source of sustenance but an experience that can bring either joy or disappointment.
As customers, it’s imperative that we recognise the link between our appreciation for great food and our unwavering demand for cleanliness and safety.
These principles are not mere words; they are the foundation of a thriving food culture. When we walk into a restaurant or any food establishment, we should expect to be greeted by the enticing aroma of delicious dishes, rather than encountering unhygienic conditions or unexpected “visitors”.
In essence, our expectations as diners should align with the essence of a satisfying dining experience. We have the power to demand better. It’s time to be vigilant and speak up when we notice something amiss.
Eateries also need to raise their standards. It is their responsibility to maintain high levels of cleanliness and safety at all times.
Our trust in them is not unfounded; it is a fundamental aspect of the dining relationship. Let’s remind them of this shared responsibility.
The recent closures should serve as a stark reminder that we must never underestimate the importance of safety and hygiene in our food establishments.
These places are not just venues for dining; they are where memories are created and shared.
Therefore, let’s keep a close eye on our food establishments and ensure that our love for food is accompanied by a commitment to clean and safe dining.
After all, every meal should be a delightful experience, not a gamble.
The views expressed here are those of the writer and do not necessarily represent the views of the New Sarawak Tribune.
