An exercise in Singapore has been fined in the outbreak of the disease of more than 170 people.
Yun Hai Yao PTE has been fined at $ 7,000 ($ 5500) by the Safety Court for Food Safety under the Food and Environmental Public Health Law (Food Health).
In July 2024, the Ministry of Health (MOH) and the Singapore Food Agency (SFA) received reports of gastritis and intestines that included 171 individuals who consumed food from Yun Hai Yao PTE, also known as Yun Nans. Sixty people were taken to hospital.
The accident occurred at the Technology Office Company bytedance, the owner of the TIKTOK social media platform.
Local media said that the employees have ate fried fried chicken, which contains high levels of staphylococcus. More than 200,000 colonial units are found per gram (CFU/G) from the staph bonds in a sFA sample. The regulations state that the maximum food is 100 CFU/G.
A joint examination by SFA and Moh at the NorthPoint City headquarters have found many food safety problems. These cockroaches included infection, dirty shelves and peel. Also, a dining sample of Yun Hai Yao PTE failed during the investigation of SFA safety tests.
SFA has asked restaurants to suspend its operations from July 31 to August 16, 2024 to correct problems and take measures to improve food safety and buildings.
The company apologizes to the statement
In a statement after the ruling, the company said it had stopped the business line of companies in Singapore and closed NorthPoint City.
The company said in a prepared statement: “In the wake of an internal investigation, we reached a deep awareness that the root cause of the accident lies in neglecting the dangerous management. This was the first attempt of the port to provide food providing services to companies.” “Unfortunately, we failed to correctly assess the risks associated with a new business line. Our internal review revealed that the size of the meal on that day has exceeded the maximum production in one single production, which has become a great hidden danger.”
An internal investigation of the basic hygiene protocols found not adequately followed. The temperature and control of time during storage and delivery was not sufficient, which led to the growth of microbes in the dishes, ultimately caused the accident.
“We have participated in a professional third party agency to conduct full -sequence risk assessments, enhance control over critical points such as tracking of components, hygiene protocols, food processing, temperature storage, and pest management to prevent any repetition of food safety risks firmly. This incident was a painful and extracted line for us.”
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