MAIN AND DEVELOPMENT ESTIMATES OF SINGAPORE FOR THE FINANCIAL YEAR - 1ST APRIL, 1990 TO 31ST MARCH, 1991
Mr Chairman, Sir, let me first respond to Mr Goh Chee Wee, Mr Chin Harn Tong and Mr Teo Chong Tee who have all spoken on the subject of illegal food manufacturing. I would also like to thank them for supporting the Ministry's effort against illegal food manufacturers. Sir, illegal food manufacturers can be imprisoned up to three months and fined up to $6,000 even for the first offence. Property owners are also prosecuted if they knowingly allow their premises to be used for food manufacturing without licence. As for food vendors selling food from illegal food manufacturers, they will stand to lose their licence if they are caught. All licensed food vendors have been told that it is a condition of their licence that they must source their pre-prepared food only from licensed food manufacturers. Sir, the number of illegal food factories closed down by my Ministry last year was 106. And for the first 2 1/2 months of this year, the Ministry has closed down another 43 such factories. The fines imposed by the courts on illegal food manufacturers ranged from $200 to $2,000. Hitherto only one offender has been jailed for four weeks. Sir, hon. Members may be interested to know that nine owners of private properties have been issued with summonses for knowingly allowing their premises to be used by others for illegal manufacturing of food. So far, five cases have been heard in court and the fines ranged from $500 to $1,000. My Ministry will press for the offenders to be jailed in order that we can put an end to this illegal activity. I take note of hon. Members' suggestions and will not hesitate to increase the penalties which may include mandatory jail sentence, as suggested by some hon. Members, if the situation does not improve. I now turn to the subject of Food Hygiene Course recently introduced by my Ministry and which Mr Chin Harn Tong and Mr Ibrahim Othman spoke on. First of all, I would like to assure this House, particularly Mr Chin, that we will not rush through the course because of the large number of participants. Topics for the course have been carefully selected so that the food vendors attending the course will be taught basic food and personal hygiene practices. Slides will be shown to the participants and explanations and lectures will be conducted in English, Malay, Chinese or even Tamil if there is demand. Dialects will be used as and when necessary. Participants will have to sit for a written or oral test and multiple-choice questions will be asked. To-date, 151 food vendors have completed the course and sat for the test. 147 have passed the test and the four who failed have been informed of their mistakes and they will be sitting for the test again on the 23rd of this month. Another batch of 376 food vendors are currently undergoing the course. Sir, those who passed the test will be issued with certificates and they will be registered with my Ministry as qualified food handlers. Food vendors who have undergone the course and passed the test are expected to put what they have learnt into practice. My Ministry will constantly remind them of their responsibilities through other public health education programmes such as exhibitions, dissemination of public education materials and, of course, through checks and inspections by my Public Health Officers. However, I would like to assure hon. Members, especially Mr Ibrahim Othman, that if required in future, my Ministry will consider conducting refresher courses for food handlers even if they have passed the current Food Hygiene Course. Let me now turn to the subject of privatisation of hawker centres which was raised by Mr Goh Chee Wee and Mr Teo Chong Tee. The proposal to privatise hawkers centres is in its final stage of study. Initially, privatisation will take the form of leasing out suitable sites to the private sector to build and operate hawker centres to replace existing hawker centres affected by redevelopment. Amongst other things, the new hawker centres will have to be tastefully designed with better layout, larger stalls, more spacious refreshment areas. In other words, they will be more pleasant and comfortable to eat in. When the study is completed and a policy decision taken, a formal announcement giving the details will be made. Both Mr Goh Chee Wee and Mr Teo Chong Tee have emphasised that the person who handles food should not be allowed to handle cash and they have cited overseas food centres where the handling of food and cash is done separately. Food handlers in Singapore are not allowed to handle cooked food with their bare hands nor will the person who handles food be allowed to handle cash. These and other regulations will be strictly enforced. Mr Goh Chee Wee's suggestion that a coupon system be introduced in our hawker centres will be looked into and also his suggestion to centralise or mechanise the washing of crockery and to centralise payment for purchases in hawker centres can be incorporated in the new hawker centres under the privatisation programme. Mr Chairman, Sir, I could not agree with Mr Teo Chong Tee more when he suggested that, as part of the tender, operators of privatised hawker centres should be required to run these centres at a higher standard of food and personal hygiene and cleanliness. In fact, our food vendors, wherever they are, must improve on their standards of hygiene. There is no excuse for anyone of them to ignore or flout food and personal hygiene practices. Mr Ibrahim Othman wants to know whether the Ministry of the Environment would consider according a 10% preferential margin to individual hardship cases tendering for hawker stalls. First of all, as hon. Members know, the hardship policy for the allocation of stalls in Government and statutory boards' hawker centres was lifted in February this year. This decision was based on the fact that though the existing vacant food and market produce stalls were offered repeatedly to hardship cases, few have found them attractive enough to accept. They would prefer to wait for a stall in a popular hawker centre to fall vacant and then apply for it. For the information of Members, 62% of these hardship cases have been waiting for 1-2 years for such a thing to happen; 28.5% have been waiting for 2-3 years and 9.5% for three years and more. But notwithstanding this, before vacant stalls are tendered out, they will be offered to the remaining approved hardship cases who will each be given three opportunities to select a stall before the end of the year. Vacant stalls will also be offered to stallholders in existing markets affected by redevelopment. If the vacant stalls are still rejected by the hardship cases and by stallholders affected by redevelopment, only then will they be tendered out to the general public. Most of the vacant hawker stalls in our hawker centres come from stalls vacated by hawkers due to poor business. Hardship cases will find these stalls unattractive and will not tender for them. Therefore, it is not practical to continue to process and maintain a hardship register in order that we could give them a preferential margin to tender. I now turn to Dr Lee Siew-Choh who has blamed the Government for hawkers who failed in their business. On why business of some hawkers failed, there are many reasons, but I do not doubt that culinary skills would certainly be a major factor, unless of course everyone in Singapore thinks like Dr Lee that hawker food is hawker food and tastes the same everywhere and anywhere. Contrary to what Dr Lee has alleged, the Government in resettling street hawkers had built hawker centres as close as possible to where the street hawkers were operating then. They were not, as Dr Lee had claimed, relocated from their previous locations where they had done well. Hill Street Hawker Centre, for example, is right in town and in a building with 160 car parking lots. Most of the hawkers resettled into Hill Street Hawker Centre came from Capital Cinema car park, Stamford Road and Wayang Street. The business in this hawker centre has declined in recent years because of the springing up of many private eating outlets in the vicinity: in Marina South, in Liang Court, in the refurbished Colombo Court. Sir, nowadays, one has to be extremely competitive to stay profitable and this is so in any trade one is in. A hawker who knows how to cook well will have a following of patrons no matter where he is located. Now, public toilets. My Ministry has conducted numerous campaigns on public toilets over the years but there is still much to be done to get users and managements to keep public toilets clean. One of the perennial problems, as mentioned by Mr Chin Harn Tong, is the nuisance created by unflushed water closets and urinals. While we will continue to conduct public education programmes, my Ministry will also be promoting technical innovations to overcome the problem of unflushed sanitary fittings and improve the cleanliness of public toilets. In fact, my Ministry is embarking on a programme to promote the use of sensor-operated flush valves. This sensor-operated device can keep sanitary appliances clean even under heavy usage. This programme to promote the use of automatic flushing system in public toilets will be implemented over the next two years and, hopefully, the problem which Mr Chin Harn Tong so colourfully described will not happen again. Sir, as a start, my Ministry has begun installing such device in our public toilets in the Ministry building at Scotts Road. The Ministry will also be installing the device in five ENV hawker centres currently being upgraded and 23 more ENV hawker centres will be added on to the list. The Ministry will also be writing to the other Government departments and statutory boards to request them to draw up programmes to install the device in their busier public toilets. With regard to toilet attendants, Sir, I must say that in the past two years, my officers have encouraged the busier shopping complexes and restaurants to employ either full-time toilet attendants or at least part-time attendants for the peak hours of usage of their public toilets. And I am happy to say that many have paid heed to our advice and the standards of upkeep of their toilets have certainly improved. My Ministry will continue with this approach. Sir, Mr Chin Harn Tong has also spoken of complaints about smell and smoke from Mount Vernon Crematoria. Sir, smoke emissions from the cremators of Mount Vernon Crematoria are closely monitored and have always been well below the acceptable emission standards laid down by our Clean Air Act. The cremators have high temperature furnaces to ensure complete combustion and, as a further precaution, multi-cyclones have been fitted to reduce smoke emission. Sir, these cremators are looked after by the Engineering Services Department of my Ministry. They are checked daily and serviced once in four weeks. The cremators undergo major overhauls once in every four years. The recent fire at the crematoria which Mr Chin quoted has got nothing to do with faulty equipment or poor maintenance. But it was due to the charring of the roof truss of the cremator room caused by heat over the years. The matter has been rectified recently. Encik Wan Hussin Zoohri has appealed for widows and elderly widowers to be allowed to continue supplying home-made cakes to hawker stalls. Sir, the law requires that all food intended to be sold to the public must be prepared in food establishments licensed by my Ministry. This is to ensure that the food is prepared under clean and hygienic conditions. Sir, in our enforcement against illegal food manufacturers, our enforcement officers have come across illegal food manufacturing in private homes under deplorable conditions. Private homes cannot be licensed as food establishments anyway. First and foremost, the building authority would never allow residential premises to be used for commercial purposes. Then there are facilities that would be needed to operate a commercial kitchen that are not available in a family kitchen. It is quite a different thing from preparing a meal for a family and preparing meals on a commercial scale. Sir, as I have mentioned earlier on, the penalties for illegal food manufacturing are severe. I would advise all those involved with illegal food manufacturing, including widows and widowers who supply home made-cakes to hawker stalls, to discontinue with this activity. I would advise those widows and widowers who are in need of assistance to apply to the Ministry of Community Development. If they are in need of jobs, even though they are unskilled, to apply to the Ministry of Labour or even to the Ministry of the Environment. My Ministry currently employs about 3,500 unskilled daily-rated employees and we have vacancies for 300 more. I have also been told that the Ministry of Labour has about 2,400 job vacancies as at February this year and nearly half of these jobs require applicants with no qualifications at all and another 25% with only primary education. There is really no lack of job opportunities for those who are financially in need. Sir, if we want to ensure that clean and safe food is sold to the public, then there must be some form of control on food manufacturing. If we allow food to be prepared in all sorts of places, then it will be extremely difficult for the authorities to administer effective check and control on the standard of food prepared.