Restaurants are reputed and patronized for the fact that the food prepared is of a superior quality, is pleasant to the palate and is prepared under hygienic conditions. Many of us enjoy going out to eat at restaurants, and now, street food and food festivals are becoming increasingly popular. This exposes us to different foods and different cuisines, which is a refreshing change and can be quite an enjoyable experience. All food outlets and establishments providing food are expected to take consumer safety into consideration, which means that the entire preparation has to be done with utmost care, maintain hygienic standards at all times. Failure to maintain these standards will lead to consumers falling severely sick due to food poisoning. This could be due to many reasons, which could be the fact that the raw meats and produce was expired, not treated properly and cleaned before cooking, the cooking itself was not thorough and the food was still raw, the food had not been stored in clean conditions etc This could lead to severe repercussions for the establishment, which could include consumer boycotts, bad publicity, a damaged reputation, a fall in sales and profits, and in extreme cases, potentially even lawsuits. To avoid all this undesirable activity, it is the business’s duty to ensure that hygiene standards are observed, especially in the current economy where many consumer protection laws have been enforced.
In some cases, the nature of the food outlet itself reflects the standards it is likely to observe. For example, a five star restaurant or a well established restaurant is likely to maintain a very clean working space, properly functioning kitchen equipment and staff to ensure that every aspect of maintenance is looked into. However, in a smaller outlet, for example a street food vendor, would have little care or concern for health and safety standards, and may not take measures to prepare food hygienically or display them on clean racks and display cases. He may use a simple chest freezer in Singapore for preservation of meats and may not pay much attention to whether or not the temperature is suitable, and the meat could rot.
While larger food related businesses may be more careful, there may still be discrepancies between the standards of the health department and the standards observed by those working in the restaurant. For example, daily cleaning may not take place, utensils and cutlery may not be washed properly, and in some instances, the cold room may not even be functioning properly, and this leads to wastage.
Given the fact that the health departments are now active regarding these issues, the safest option is to abide by the given guidelines to the most of your ability.