Food Safety Focus (220th Issue, November 2024) – Article 3

School Meals and Food Safety

In September, there was a suscepted case of food poisoning related to the consumption of beef lasagna prepared by a school canteen. The kitchen operation of the school canteen was suspended for thorough cleaning and disinfection. Upon investigation, prolonged storage of a large number of dishes and unhygienic conditions raised food safety concerns.

One should exercise caution in large scale food preparations as it is difficult to monitor and ensure all parts of food are thoroughly cooked and cooled to proper holding temperatures. Storing cooked food at improper holding temperatures can result in spore germination from spore forming bacteria such as Clostridium perfringens and Bacillus cereus. Improper food storage can also lead to bacterial proliferation.

To minimise the risk of food poisoning, school canteens and the trade should ensure there are adequate facilities including cooking appliances and refrigerators for food preparation, storage, cooling and distribution. Food handlers should observe good personal hygiene and establish effective cleaning procedures for kitchens. The public should consume meals served as soon as possible.