By Associate Professor Dr Mohamad Nizam Nazarudin, Centre of Research Education & Community Wellness
Faculty of Education
Universiti Kebangsaan Malaysia
KOTA KINABALU: Recently, the nation was shocked by the deaths of a fifth-form student and a two-year-old girl due to food poisoning at the same school. Both victims died two days after consuming contaminated noodles and fried eggs from a program managed by the Selangor Islamic Religious Department (JAIS) at a religious school in Sungai Cincin, Gombak. This program involved 30 other primary schools.
The 17-year-old student reportedly ate food brought home by his mother. After eating, he and his parents experienced diarrhea. Two days later, the father found his son unconscious. In another incident, a baby girl ate leftover food from her father, who worked as a school security guard. She developed a fever, vomiting, and diarrhea two days later. Both victims received treatment and underwent autopsies at Selayang Hospital.
Additionally, the Selangor State Health Department (JKNS) reported that 82 out of 247 individuals experienced food poisoning symptoms after breakfast, including diarrhea, stomach pain, fever, vomiting, and nausea. This is not the first incident; in April, around 20 female students at a secondary school received treatment for suspected food poisoning. Eight students from a national secondary school were rushed to Melaka Hospital after suspected food poisoning from fried rice at the school canteen.
This article will focus on human attitudes contributing to these incidents and potential causes of food poisoning.
Negligence towards hygiene is a primary cause of food poisoning in school canteens. Environmental cleanliness, cooking equipment, and personal hygiene of canteen staff are often neglected. Improper handwashing after using the toilet or before preparing food can contaminate food with harmful bacteria like Salmonella and E. coli. This attitude towards hygiene must change to ensure food safety.
Neglecting proper food storage and preparation also contributes to food poisoning. Food not stored at the correct temperature or left at room temperature for extended periods is at high risk of contamination. Not adhering to safety standards, such as undercooking meat or eggs, can also spread pathogenic bacteria.
Using contaminated raw materials during purchase can also cause food poisoning. This includes vegetables, fruits, and meat contaminated with harmful bacteria or chemicals. Improper cleaning and preparation worsen this issue. Carelessness in selecting and preparing raw materials must be addressed to reduce the risk of food poisoning.
Unprofessional food handling, such as using the same tools for raw and cooked food, can cause cross-contamination. Canteen staff lacking proper food handling training are prone to these mistakes, increasing the risk of food poisoning.
Health authorities must enhance monitoring and supervision of school canteens through regular and surprise inspections. Strict and consistent supervision will ensure high cleanliness standards in school canteens. All canteen staff should undergo regular training on safe food handling, including cleaning techniques, proper food storage, and cross-contamination prevention. This training can be conducted by health authorities or accredited institutions.
Strict enforcement of laws and regulations is essential to ensure all school canteens comply with food safety standards. Stern actions such as fines or canteen closures should be taken against violators.Students and teachers should be educated about food safety, including early signs of food poisoning and the steps to take if symptoms occur. Health education programs and talks by health experts can help raise awareness.
School canteens should be equipped with adequate and clean facilities, such as sufficient clean water supply, refrigerators for food storage, and clean cooking equipment. Schools must ensure these facilities are well-maintained. Health authorities should conduct food safety audits in school canteens, evaluating all aspects of food handling from preparation to storage. Audit results should be used to improve procedures and practices in canteens.
Food poisoning in school canteens is an issue that demands immediate and coordinated action. The casual attitude towards cleanliness, improper storage and preparation of food, use of contaminated raw materials, and improper food handling must be addressed. Health authorities, schools, and the community must collaborate in implementing preventive measures such as increased supervision, training for food handlers, strict enforcement of laws, health education, provision of adequate facilities, food safety audits, and early warning systems.
By working together and adopting a responsible attitude, we can ensure food safety in school canteens, thereby protecting the health and well-being of students. It is hoped that such cases will not occur in schools across Sabah, ensuring a safe and healthy environment for all students.
