Food handlers who smoke in kitchens passing on contaminants to consumers?

I was walking along the footpath towards Duxton Plain Park behind Teo Hong Road in the Chinatown vicinity two weeks ago and during the short walk, I saw — through the backdoors of the eateries there — quite a few people who were preparing food and smoking cigarettes at the same time. They either had lit cigarettes in their mouths or in their hands.

On another day, I saw kitchen workers taking smoke breaks around the back doors of shops along the back lanes of Amoy Street.

I am quite sure these are not isolated incidents restricted to just these areas.

The observation raises two issues regarding food contamination by cigarette smoke, which contains toxins, allergens and carcinogens.

Firstly, is smoking allowed in commercial kitchens? If not, away from sight, who checks on the workers there?

Secondly, what are the authorities such as the National Environment Agency doing with regards to smokers working in the food industry and serving cigarette-contaminated food to customers?

Since smoking is not allowed in many indoor places, it is now a common sight to see workers from eateries smoking along the walkways or at the back lanes around food establishments.

Who is to ensure that they wash their hands before touching food again?

The majority of adult Singaporeans do not smoke and many intend to stay healthy by avoiding first-, second- and third-hand cigarette smoke.

It is cold comfort to them when they realise that when they eat out, their food is regularly "spiked" with cigarette smoke.