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SINGAPORE : When it comes to food safety, there can be no lapse in the delivery system from the source to the consumer, said Minister of State for Trade and Industry Lee Yi Shyan.
Mr Lee was speaking to reporters on Thursday after visiting a Sakura outlet which is under the Suki Group of restaurants.
His comments came in the wake of the food poisoning outbreak which affected over 100 people after they ate PrimaDeli chocolate cakes.
Sakura is one of 13 firms recognised on Thursday for their commitment to a pilot Food & Safety Programme.
The other companies are Apex-Pal International Ltd, Gayatri Restaurant, Jack's Place Holdings, Jumbo Seafood, Muthu's Curry Restaurant, Palm Beach Seafood Restaurant, Paris International Seafood Buffet Restaurant, Culina, RE&S Enterprises, Zingrill Holdings, Chutney Cafe Restaurant and Yunnan F&B.
The programme was launched by SPRING Singapore last year, in partnership with the Restaurant Association of Singapore and the National Environment Agency.
Like Sakura's parent company, 12 others are likely to be certified with what's called the "Hazard Analysis Critical Control Point" or HACCP standard, by February next year.
HACCP is an internationally-recognised food safety management system which has been adopted by food manufacturers in many countries.
The system is also being used by the Agri-Food and Veterinary Authority (AVA) to review the PrimaDeli factory, which is now closed for investigations, following the food poisoning outbreak.
Mr Lee said: "The investigations are still ongoing by AVA and the Ministry of Health on the PrimaDeli's situation but we do not want to jump the gun. But from the design point of view, for the food to reach the consumers safely, you really need you know the system and the people in the system to work very well. You can't have any lapses either in the system point of view or from the people point of view." - CNA/ch
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