It seems that our health department has nothing to do with food hygiene and so far no proactive check on all food outlets. There is no-one actively checking on food materials used as well as no checking on utensils and food preparation desktop to ensure that all are not infected by harmful bacteria. May be health department was set up not to handle this area of hygiene but isn't it time for the department to set up microbiology labs to do the bacteria count after incubation of swap-samples and food samples? Basic food labeling and manufacturing and expiry dates should clearly display on the food package.
