The report on March 7 is a welcome relief to regular consumers of raw fish ("Raw fish handling standards expected soon").
Given our relatively warm climate and high humidity level, which cause raw fish to deteriorate faster, there needs to be close examination by food industry experts on whether raw fish is sufficiently chilled when stored.
The time taken for the fish to be distributed to food chain outlets must also be considered.
Should food handlers use the same cutlery and chopping boards for raw freshwater and saltwater fish?
Perhaps the food industry can explore the use of disposable cutlery and chopping boards to reduce any cross-contamination along the supply chain.
It is worthwhile to consider such hygiene and safety measures in order to restore consumers' confidence in raw fish.
Ada Chan Siew Foen (Ms)