Goodwood Park bakery 'sincerely apologetic' for the distress caused

This article is more than 12 months old

The National Environment Agency (NEA) has lifted the suspension of Goodwood Park Hotel bakery kitchen on Friday (May 20).

In a press release, NEA said they are satisfied with the measures the hotel has implemented to ensure food safety.

Soon after the announcement by NEA, the hotel posted a statement on their Facebook page to say that they are "sincerely apologetic for the distress caused".

They also stated that they are working hard on food safety and hygiene practices to restore the confidence in the hotel.

While the suspension has been lifted, the hotel did not confirm when exactly they will start producing pastries and desserts.

"When the Deli opens, non-durian pastries will be made available first. Selected durian pastries like mousse cakes, puffs and ice cream will be made available in due course."



On April 22, the hotel's bakery was suspended after at least 76 people were affected by food poisoning.

Joint investigations by the Ministry of Health (MOH), NEA and Agri-Food & Veterinary Authority of Singapore (AVA) traced the food poisoning cases to the hotel's popular durian pastries.

It was later found that there had been instances of poor personal and food hygiene practices when the durian pastries were being made.

The hotel said in their Facebook post then that "one part-time and one trainee food handler in the durian kitchen" tested positive for Norovirus.

Stool samples from three consumers who fell ill during the outbreak also tested positive for the virus.

Both of them have been suspended from food handling.

Source: Facebook

foodEnvironmenthotelDURIAN PUFFS