MoPH Urges Caution on Food Safety in Summer

With summer temperatures climbing, the Ministry of Public Health (MoPH) is urging the community to exercise extra caution when handling food and to promptly report any suspected food safety violations by calling 16000.

Launching a new social media awareness campaign, the Ministry reminded residents that maintaining proper food hygiene is essential to safeguarding personal and family health. “From preparation to storage, simple safety measures can help you enjoy meals with confidence during the hot season,” the advisory stated.

The guidance covers every stage of safe eating, whether dining out, ordering delivery, shopping for groceries, or enjoying outdoor picnics. It emphasises that prevention starts with clean hands, clean surfaces, and correct storage methods. If food poisoning is suspected, people should seek medical attention immediately, keep any leftovers for inspection, and avoid consuming items showing signs of spoilage, such as unusual colour, odour, or texture.

When eating at restaurants, patrons are advised to check the cleanliness of tables, cutlery, and plates, and ensure that staff follow hygiene standards. Any dish showing evidence of contamination, whether in appearance, smell, or through the presence of foreign substances, should be returned without delay.

For home deliveries, hands should be washed after receiving orders, and all food should arrive in sealed packaging. Cold items must remain cold, and hot dishes should be served hot. Any food not consumed right away should be refrigerated, and melted ice cream should never be eaten or refrozen.

The MoPH also highlights special precautions for picnics and barbecues: hot foods should be kept above 65°C in insulated carriers, while cold foods should be stored with ice packs in coolers. Food must be covered to protect against insects and dust, and only clean utensils and plates should be used. Raw ingredient dishes should never be reused for cooked food to prevent cross-contamination.

Perishable food left unrefrigerated for more than two hours should be discarded. Coolers must be cleaned regularly and refilled with fresh ice. Shoppers are warned against transporting uncovered food in hot or dusty conditions, especially in vehicles without air conditioning.

At home, hands should be washed thoroughly before and after handling food, while surfaces, tools, and equipment should be kept clean and pest-free. Frozen items should be thawed in the refrigerator rather than at room temperature, and never refrozen once defrosted. Marinating should also be done in the fridge. Anyone experiencing symptoms such as vomiting or diarrhoea should avoid preparing meals.

Finally, prepared and perishable items, including vegetables, eggs, and fruit, should be stored in covered containers at refrigerator temperatures below 4°C. Bottled water should be kept away from heat, direct sunlight, and unpleasant odours in a well-ventilated space.