Everyone’s favourite fried chicken giant Kentucky Fried Chicken (KFC) was recently ordered to fork out almost S$40,000 after a cockroach was discovered eating a chip in one of its busiest UK branches.
Further inspection of the branch in London’s West End turned out flies, dried chicken blood on the floor and even a mouse.
And that’s not all – health inspectors found there were no handwash dispensers in the food preparation area. This could only mean that on the day of the inspection, staff were not able to wash their hands properly before handling the food.
Four months prior to the incident, the fast food giant received a “specific warning” from the authorities about its sub-standard hygiene practices. But judging from the aftermath of various inspections, little has been done. I’m pretty sure Colonel Sanders must be turning in his grave right now.
We Singaporeans live to eat, and this incident serves as a harrowing reminder that sometimes we simply have no idea just what goes into our food, or how it’s being prepared.
Dining in Singapore, I’ve survived maggots in sushi, insect wings in Tom Yum soup, rubber bands in my mee hoon and residual lipstick marks on wine glasses. But these are just the tip of the iceberg.
Last April, in what is touted as the worst mass food poisoning case in Singapore, two women lost their lives after eating at an Indian Rojak stall in Geylang Serai. More than a hundred others were either hospitalised or received outpatient treatment for food poisoning.
This follows yet another mass-poisoning scare back in 2007 when Prima Deli bakery was found to have sold salmonella-laced chocolate cake. More than 150 people fell ill and experienced fever, vomiting and abdominal pain.
Do you think food hygiene practices in Singapore are satisfactory?
Share your worst horror dining experience with us and tell us what you think can be done to ensure better local food hygiene practices.
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