SINGAPORE — The popular Pow Sing eateries in Serangoon Gardens have been allowed to resume operations, after they were deemed to have satisfactorily addressed the hygiene lapses that led to an outbreak of food poisoning last month. 

But they remain under close surveillance by the authorities, and enforcement action will be taken against them for the hygiene infringements found and the contaminated food samples.

Pow Sing Restaurant and Pow Sing Kitchen were ordered to close on July 13 and July 16, respectively, after multiple food poisoning incidents traced to the consumption of food prepared on both premises were reported. In all, 88 cases were verified as linked to the two eateries — 80 cases from Pow Sing Restaurant and 8 cases from Pow Sing Kitchen. 

None of the affected persons was hospitalised. Out of 16 stool samples collected from cases linked to Pow Sing Restaurant, 13 tested positive for pathogenic E. coli.

In a joint statement issued on Wednesday (Aug 17), the National Environment Agency (NEA), the Ministry of Health (MOH) and the Agri-Food & Veterinary Authority said investigations showed that there were several hygiene lapses in the food preparation process at both eateries. 

Food samples taken from Pow Sing Restaurant tested positive for high levels of bacteria such as E.coli, Salmonella and Bacillus cereus, all of which can cause food poisoning. “One unregistered food handler was found preparing food. 

The restaurant had also failed to maintain temperature records of its refrigerators and freezers,” said the authorities. 

At Pow Sing Kitchen, food samples tested positive for E.coli and Bacillus cereus. 

“There was poor general housekeeping and cleanliness of the premises, and some chillers and freezers were faulty,” the authorities added. No food safety lapses were detected among Pow Sing’s suppliers.

During the suspension period, which ended on Wednesday, the eateries, as required by the NEA, threw away all ready-to-eat food, thawed food and perishable food items, cleaned and sanitised the premises, and sent all food handlers to re-attend the Basic Food Hygiene course.

Both eateries also submitted their plans to ensure that good hygiene standards are observed, such as keeping ready-to-eat food such as condiments in the chiller before serving, and segregating the workflow for processing raw and ready-to-eat food to prevent cross-contamination. 

All food handlers passed the Basic Food Hygiene training course, and have been screened and cleared by the MOH to resume work.

After Pow Sing Restaurant was ordered to suspend operations last month, its director Lee Chin Soo expressed shock and told the media it was the first such incident in 33 years of operations. 

“After I heard the news, I ordered all my staff to eat chicken rice everyday,” he said, adding that he did so as well. “I want to know where our food might have gone wrong.”

When contacted on Wednesday, Mr Lee apologised for the lapses, adding that the incident had been an “important lesson” for the management. 

The management “takes full responsibility” and will be diligent in ensuring its food preparation processes met required standards going forward. “We take this very seriously,” said Mr Lee in Mandarin. 

While he expected business to be affected as a result, Mr Lee said this did not matter. “What is important is that we get things right,” he said. “We are responsible for ensuring that.” 

Adding that none of his staff suffered food poisoning, Mr Lee said the eateries will reopen on Friday. 

Under the Environmental Public Health (Food Hygiene) regulations, licensees may be fined up to S$2,000 for each offence upon conviction.