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SINGAPORE: Spize food establishment and a related company were fined S $ 32,000 on Thursday (December 3) for a mass food poisoning incident in 2018.
Sixty-three people became ill after eating food provided by Spize for a company event, and 45 of them were hospitalized. An auxiliary police officer who also consumed the food died eight days later.
READ: Salmonella Behind Spize Mass Food Poisoning Incident; exit to close
The two companies, Spize and Spize Events, were convicted of 14 offenses, the Attorney General’s Office (AGC) and the Singapore Food Agency (SFA) said in a press release.
The offenses include possession of food unfit for human consumption, which carries a prescribed maximum penalty of S $ 10,000, to charges ranging from hiring unregistered food handlers to food safety violations.
The AGC requested a total fine of at least S $ 30,000.
WHAT HAPPENED
On November 6, 2018, Spize supplied salmonella-contaminated food to security firm Brink’s for an event.
A total of 96 people ate the food, which was delivered in 88 bento sets. Sixty-three of them developed gastroenteritis symptoms and 45 were hospitalized.
READ: Alarming failures at Spize sparked acute food poisoning outbreak that killed father of two – Coroner
Mr. Mohamad Fadli Bin Mohd Saleh, an assistant police officer attached to Brink’s, ate the food on the same day. He died eight days later, on November 14, of sepsis and multiple organ failure after acute gastroenteritis.
The operating licenses of Spize and Spize Events were canceled on December 6 and both firms were indicted in court for serious violations of the Environmental Public Health Act.
“However, there was insufficient evidence to link the death of Mr. Mohamad Fadli to the negligence of a particular individual. As a result, no charges were preferred against any individual,” authorities said.
The SFA said it conducts periodic inspections of food outlets and will take action against those who do not comply with food safety regulations.
“Food operators play a critical role in upholding public health and safety, and must ensure that food safety standards are followed at all times. This includes having the necessary infrastructure and trained expertise to ensure preparation, safe food handling and sale “. He said.
