Several cases of suspected food poisoning and eateries failing hygiene inspections have been reported on almost a daily basis since last month, especially after a deadly bongkrek acid case in a restaurant in Taipei, stirring public concern over food safety.
The incident occurred at the Polam Kopitiam restaurant in Taipei’s Far Eastern Department Store Xinyi A13 late last month, with 32 people falling ill and testing positive for the toxin. Two people died and five are critically ill — four of whom were still in intensive care units as of Friday.
This was the first time bongkrek acid was detected in Taiwan. The source of the toxin is still being investigated. Suspected food poisoning outbreaks were also reported at other eateries, including three branches of conveyor belt sushi restaurant Kura Sushi in New Taipei City. Upon further inspection of its 12 branches, only three met hygiene standards. Another major outbreak was reported at two adjoining eateries of restaurant chain operator Wowprime Corp in Taipei, with 157 customers seeking medical treatment for vomiting and gastrointestinal illness. Norovirus has been detected in some specimens taken from patients.
The Taipei Department of Health launched a general inspection of all food courts in the city’s department stores. Of the 183 eateries at 11 department stores inspected as of Thursday, 65, or more than one-third, had hygiene problems.
As if to highlight sloppy food safety practices, the Taipei City Government on Friday said that it had imposed a fine and terminated its contract with the staff cafeteria in the basement of Taipei City Hall, as it was found to have 20 expired food ingredients and a hygiene flaw issue.
The significant increase in suspected food poisoning reports from hospitals might be partly due to heightened public awareness and anxiety, as people are seeking medical attention instead of taking over-the-counter drugs and filing complaints directly with the eateries. It has also made relevant government agencies re-evaluate their food safety monitoring mechanisms and make systematic improvements.
The Food and Drug Administration has made the expiration date of eateries’ product liability insurance a required registration item, with an automatic reminder for renewal when it nears expiration. It is also mulling adding bongkrek acid to routine food testing, while Taipei’s Department of Health started general food court inspections and said it would allocate about NT$45 million (US$1.39 million) to boost the city’s food inspection and testing capacity.
However, the high failure rate of recent restaurant hygiene inspections is alarming and relying on limited food inspections is not enough to make eateries implement more thorough food safety measures. Take Taipei, for example: The maximum number of food inspectors is 70, but there are more than 12,000 registered businesses in the city’s accommodation and catering industry. The inspectors also need to deal with food-related products sold at retailers and unregistered food stalls.
Food safety requires a collaborative effort from consumers, businesses and the government. As government agencies are tightening regulations and increasing inspections, and consumers are becoming more conscious about food safety and hygiene, eateries must also acknowledge their responsibility.
The government might be able to assist restaurants by issuing food safety guidelines, reminding them to incorporate them in on-the-job training and suggesting that eateries have at least one food safety manager on site. It could introduce a food handlers’ permit, which would require food handlers to take an online or in-person course and pass an exam that covers food safety, sanitation, personal hygiene and other safe food practices. It could also require that they renew their certification every few years.
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