Goodwood Park Hotel resumes sales of its durian pastries

Goodwood Park Hotel's Mao Shan Wang Mousse Cake.
Goodwood Park Hotel's Mao Shan Wang Mousse Cake. PHOTO: GOODWOOD PARK HOTEL

SINGAPORE - Less than two weeks after the suspension of the licence for its bakery kitchen was lifted, Goodwood Park Hotel has resumed sales of its durian pastries.

The hotel is selling seven types durian confections, including D24 Durian Crepe (from $10 per piece) and D24 Durian Puff (from $9 for two pieces), and the Mao Shan Wang Mousse Cake ($62 for 500g) which was introduced this year.

In April 2016, the licence of the hotel's bakery was suspended for about a month, after at least 76 people came down with food poisoning. Joint investigations conducted by the Ministry of Health, National Environment Agency (NEA) and Agri-Food & Veterinary Authority of Singapore concluded that the cases were linked to the consumption of durian pastries sold by the hotel between March 15 and April 16.

The cause of the food poisoning was traced to poor hygiene practices by kitchen staff. According to a statement on the hotel's Facebook account, one part-time and one trainee food handler in the durian pastry kitchen, who tested positive for Norovirus, were suspended from handling food once the laboratory results were released.

The Deli reopened on May 27, and sales of its durian confections resumed on May 30.

The hotel will be organising a donation drive with proceeds from its Durian Fiesta channelled to a good cause from June 20 to 26.

 
 
 

All sales during the six days from the hotel's annual durian festival at its bakery, The Deli, will be donated to the Assisi Hospice, which takes care of adults and children with life-limiting illnesses.

Ms Linda Wee, the hotel's general manager, says: "We are very thankful to our guests for their support of the Durian Fiesta since its beginning 33 years ago, and would like to express our gratitude with a small gesture on our part to give back.

"Goodwood Park Hotel has a long philanthropic history including donations made regularly during Christmas to The Straits Times School Pocket Money Fund and we are committed to carrying on this tradition."

Since the bakery kitchen resumed operations on May 21, the hotel has been taking precautions such as tightening its supervisory regime to ensure that staff practise good food safety and personal hygiene at all times, and do not engage in food handling or food service if they are ill or do not feel well. A system has also been implemented for the kitchen and food and beverage service teams to declare their health condition daily before they are allowed to start work.

Other measures include sanitising and cleaning all kitchen areas, daily pest control checks and preventive treatments, and conducting food and environmental sampling monthly to ensure a safe food preparation environment.

The NEA has also been conducting frequent checks of the hotel's premises, and has found no further issues.

The durian pastries are available at The Deli in Goodwood Park Hotel till July 17. The hotel will set up a pop-up booth selling durian pastries at Junction 8 mall from July 4 to 10.