LETTERS: Failure to adhere to food safety regulations has led to an increase in food poisoning cases in Malaysia.
In 2019, there was an annual incidence of 50.90 per 100,000 population and a mortality rate of 0.03 per 100,000 population, said the Education Ministry report in 2020.
There is an urgent need to address food safety issues in schools.
A case this month involved the deaths of a 2-year-old girl and a 17-year-old boy in Gombak, Selangor, after eating food at a school programme.
Eighty-two others who attended the same programme had food poisoning symptoms.
A concern in food safety management is the prevalence of foodborne infections, with salmonella bacteria being a leading cause worldwide.
These pathogens often contaminate animal-derived foods, like eggs, poultry, meat and dairy products, posing health risks to consumers, said the World Health Organisation.
These cases not only threaten people's wellbeing but also impede the growth of the food industry.
This vulnerability is exacerbated because of inadequate food safety and hygiene practices, as well as unsafe eating habits in schools.
Canteen operators, schoolchildren, teachers and staff may have limited awareness of food hygiene, handling practices and food safety protocols.
Despite the availability of guidelines, including the ministry's School Canteen Guidelines Handbook (2004), there is still limited food safety knowledge and practice, especially among schoolchildren.
The authorities should stress the significance of school canteen food handlers' knowledge and hygiene practices in mitigating food poisoning cases.
Firstly, training programmes for school food operators and handlers should include management principles and emphasise the importance of ensuring food safety in canteens.
By boosting communication practices and underlining management support, schools can mitigate the risks associated with foodborne illnesses and ensure the wellbeing of students and staff.
Next, addressing the problematic and unhygienic food handling behaviours among schoolchildren requires tailored instructional strategies, considering their ages and maturity levels.
So targeted education is essential to improve their knowledge of food safety.
By taking these steps, we can ensure that our schools provide not just education, but also a safe and healthy environment for our children to thrive.
DR SALINI DEVI RAJENDRAN
Senior lecturer,
School of Food Studies and Gastronomy,
Faculty of Social Sciences and Leisure Management,
Taylor's University
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times