'I felt nauseated': Customer shocked to see raw duck handled on floor at Commonwealth braised duck stall
The stall owner of a braised duck store in Commonwealth was caught handling raw duck on the ground, sparking food safety concerns among customers and fellow stallholders.
According to Shin Min Daily News, reader Mr Tan said he was shocked to see the owner of Chinatown Ah Po Braised Duck at Commonwealth Crescent Market preparing raw duck on the stall floor.
The 43-year-old engineer said the incident happened one morning last month at around 6am when he was buying breakfast at a nearby stall.
As he passed by the braised duck stall, he noticed someone squatting on the floor with several raw ducks placed on the ground.
Upon taking a closer look, he realised the person was handling the ducks directly on the floor.
Recalling that he had previously ordered food from the stall, Mr Tan said the sight made him feel nauseated.
“I think it’s very disgusting. I wouldn’t dare to buy food from them again,” he told Shin Min.
Mr Tan added that he had since passed by the stall several times before it opened and witnessed the same situation every time.
Ducks were only being prepared initially: Stall owner
When Shin Min reporters visited the stall on March 7, owner Jiang Yue Ying (transliterated) admitted that she was the person seen in the photos and had indeed placed the raw ducks on the ground.
She explained that she only did so during the initial stages of ingredient preparation, such as removing excessive fat and unusable parts. She added that the meat would later be washed and cooked.
Ms Jiang said she would be more careful in future and would refrain from placing the ducks on the ground.
However, most customers interviewed by Shin Min felt the practice was unsanitary, with some saying they would stop patronising the stall.
Stallholders reminded to observe food safety
The Commonwealth Crescent Stallholders and Shopkeepers Association (CCSSA), which oversees the market, told Shin Min that stallholders will be reminded to observe proper food safety practices.
Mr Chen, CCSSA's treasurer, said the association had not received any complaints about the stall but would get in touch with the owner.
A stallholder at the same hawker centre, who declined to be named, said there was no excuse for such behaviour as all stallholders had attended a food safety course.
“If we prepared food like this, we wouldn’t dare to eat it, let alone sell it to customers,” he said.
Another stallholder, Ah Wang, a butcher at the market, said he would never place raw meat on the ground and described the practice as unacceptable, especially if the meat was later cooked and sold.
Other stallholders Shin Min spoke to also emphasised the importance of maintaining proper food safety standards so their businesses and customers would not be affected.
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