Out of 987 inspected premises in 2022, 130 food premises (31 per cent) were found not satisfactory, according to statistics of hygiene status of food premises inspected by the Brunei Darussalam Food Authority (BDFA). It was an increase from 2021 where of the 457 food premises inspected, 50 (19 per cent) were found not satisfactory.
The majority of inspections on food premises (85 per cent) was due to routine surveillance while 10 per cent was due to repeat or follow-up inspections. Other inspections were from complaints, foodborne outbreak investigations, joint investigations, inspections of export certification and inspections on expo or event stalls.
The statistics of hygiene status of food premises inspected were revealed at the food safety and quality briefing for vendors under the Tutong District Office and food stall vendors under the Tutong Municipal Department yesterday.
BDFA as the regulatory and competent authority for food safety and quality in the Sultanate has the responsibility to carry out inspection, surveillance and sampling, issuance of food-related certificates including export and licences, consultation on food safety related issues, food import registration and food handlers‘ health education programme.
BDFA Senior Health Inspector Maswani binti Yusof said, “The surveillance division’s role is to carry out inspections and evaluate the level of hygiene on food premises like restaurants, hotel kitchens, school canteens, convenience shops as well as provide advice to any food premises whose hygiene level are not satisfactory. Our roles also include providing assistance to food processing factories to help them meet international hygiene standards and brief them on basic food safety.
“We also take samples for analysis and carry out investigations on public complaints related to hygiene and food safety.”
She also noted several complaints received were rat, cockroach and fly infestations, lack of cleanliness, poor handling of food, food items for sale that have gone bad or contaminated and food poisoning.
She added, “Food prepared too early and kept in room temperature, food that is not heated at a high enough temperature to kill germs, frozen food not completely defrosted, cross contamination between raw and cooked food and food handlers suffering from foodborne illnesses were among the causes of food poisoning.”
The briefing, at the Tutong District Civic Centre Complex’s hall, covered the roles of BDFA and to make sure that vendors and food handlers adopt best practices in hygiene and food preparation.
Over 50 food vendors in Tutong attended the briefing organised by the Licensing and Enforcement Division of Tutong District Office. – James Kon
