SINGAPORE – The suspension on Goodwork Park Hotel’s bakery kitchen will be lifted by the National Environment Agency (NEA) today. This comes after the conclusion of joint investigations by the Ministry of Health (MOH), NEA and Agri-Food & Veterinary Authority of Singapore (AVA) into the multiple food poisoning incidents that happened between March 15 and April 16.
Investigations had traced the cause of food poisoning to the hotel’s popular durian pastries and the bakery was subsequently suspended from April 22.
According to the investigation report, there had been instances of poor personal and food handling hygiene practices during the preparation of durian pastries. A food handler was observed to not have used gloves that covered her arms completely, resulting in her skin coming into contact with the durian filling while she was manually mixing it.
The report added that samples of durian pastries taken April 13 tested positive for presence of E.coli and Salmonella. Two food handlers from the durian pastry kitchen were tested positive for Norovirus. Stool samples from three of the consumers who fell ill during the outbreak also tested positive for Norovirus.
Norovirus causes vomiting, diarrhoea and stomach cramps.
Following the suspension, the bakery had carried out the required food safety measures, including sending all their food handlers for stool screening.
All food handlers have since re-attended and passed the Basic Food Hygiene training course, as instructed by NEA. With the exception of two food handlers who tested positive for foodborne pathogens, the other food handlers are allowed to resume work. The remaining two will only be allowed to resume work as food handlers after they have obtained clearance from MOH.
debwong@sph.com.sg
