Update of Investigation into food poisoning incidents at Pat’s Schoolhouse, The Children’s Place and Learning Vision

08 Jun 2011

Background
The Ministry of Health (MOH) and National Environment Agency (NEA) have concluded investigations into the food poisoning incidents in May 2011, involving 271 cases reported at eight of Pat’s Schoolhouse preschools, The Children’s Place at Kay Siang Road and Learning Vision at Raffles Place. All ten pre-schools were supplied food from Mum’s Kitchen Catering Pte Ltd., a licensed caterer. All the patients have since recovered.

Investigation Findings
2     The investigations have traced the outbreak of food poisoning to the consumption of seafood marinara pasta supplied by the caterer to the pre-schools for lunch on 10 May 2011. The infective agent was Salmonella Enteritidis (a bacteria which can cause food poisoning), found in the stool samples collected from the affected cases. As this organism is not native to seafood but is commonly found in items such as poultry and eggs, there may have been cross-contamination of the pasta with raw food during preparation at the caterer’s premises.

3     Interviews with the food handlers employed by the caterer indicated that the same trays were used to hold raw and cooked foods, which may be a possible cause of cross-contamination, if the trays were not cleaned properly. Meat, seafood and poultry were also being prepared in the same area, which increases the risk of cross-contamination.

Follow Up Actions
4     To encourage food caterers to adopt a robust food safety management system, NEA takes a serious view of food poisoningincidents and all hygiene lapses.  Operators who commit hygiene infringements are issued demerit points. Accumulating 12 or more demerit points within 12 months will earn them a suspension. Licenses will be revoked after the third consecutive suspension. Operators convicted in court 3 times for causing food poisoning incidents are also liable to have their licenses revoked.

5     NEA has suspended the licences1 of Mum’s Kitchen Catering Pte Ltd since the first notification of the food poisoning incident on 12 May 2011. Enforcement action was taken against the caterer for a dirty refrigerator door lining found during the inspection on 12 May 2011, with the licensee fined $300 and given 4 demerit points.

6     With the investigation concluded and in view of the seriousness of the incident, NEA will be charging the caterer in court for selling food unfit for human consumption under Sale of Food Act Section 15. If convicted, the caterer faces a fine of up to $5,000.

7     In addition, Mum’s Kitchen Catering Pte Ltd will have to comply with the following conditions before NEA lifts the suspension of its licences:

a) Hire an independent food safety consultant to conduct a thorough review of its food safety management system to improve food safety processes and systems, particularly in the area of cross contamination prevention and control.

b) Ensure staff attend and pass necessary food hygiene courses, as well as receive regular training to ensure they practise food handling and storage procedures under the revised food safety management system.

c) Put in place a supervisory regime that requires the Food Hygiene Officer and senior kitchen staff to ensure strict compliance with enhanced food safety measures by all food handlers.

d) Implement a system to ensure daily sanitization and disinfection of food handling equipment and surfaces, including transport vehicles.

8     After the suspension is lifted, NEA will be carrying out regular checks at the 2 premises operated by Mum’s Kitchen, including food sampling tests, to ensure the robustness of its enhanced food safety management system.

Strengthening the hygiene regime among caterers
9     Mum’s Kitchen Catering Pte Ltd. has been HACCP2-certified since July 2010 and also engages a food safety consultant to conduct annual audits on their processes and premises. However, hygiene lapses can still occur if there is a weak link in food caterers’ work processes.

10    To reduce the recurrence of similar incidences in future, NEA will step up its engagement with caterers. Beyond reminding caterers of the penalty framework to ensure a high standard of food hygiene, NEA will also issue advisories on best practices in food safety management, food storage, preparation and serving. The advisories will stress the importance of separating the storage and preparation of raw and cooked food, the use of different sets of utensils when handling raw and cooked food, and the need for food handlers to wash their hands thoroughly after handling raw food, before they handle cooked/ready-to-eat food to prevent cross contamination.

11    NEA will also step up engagement with consumers. A list of licensed food caterers and their hygiene grades are currently available at NEA’s website (http://app2.nea.gov.sg/ListOfLicencees.aspx). From Jul 2011, NEA will also publish the food hygiene track records of all caterers on its website to allow the public to make better informed choices when purchasing catered meals. In addition, NEA will be advising childcare centre operators on good hygiene practices when handling and consuming catered food.

MINISTRY OF HEALTH
NATIONAL ENVIRONMENT AGENCY
 
1     Mum’s Kitchen operates 2 premises at Blk 3015 Bedok North Street 5 #02-06 and #02-08 Shimei East Kitchen.  The seafood marinara pasta provided to the childcare centres was prepared at unit #02-08.
2     HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.