Murphy Choy

Worms in your meal and operational risk

In Uncategorized on October 7, 2011 at 7:00 am

Many of us would have experienced eating takeaway. Because the food has to be prepared in a manner that makes it easy to pack and cook,very often shortcuts are being taken to achieve this. One of the many shortcuts is to reduce the amount of time taken to wash vegetables. This is often the cause of worms and unwanted pests and bacteria in the food.

Very often most of the food producers or vendors concerned this to be part of operational risk. Unfortunately, food hygiene remains low on the priority list. Because of the huge amount of customers, some of these vendors could afford to have shady reputation. Hopefully with the rise of social media, we would be able to identify the black sheep.

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