| Strength | Weakness |
Abuse of storage temperature | Provided temperatures at which chill (1˚C to 8˚C) and frozen (−18˚C or below) food should be kept. | No provision of the temperature at which warm food should be kept. |
|
| Allowed chilled food to be kept between 5˚C and 8˚C. |
Personal hygiene | Provided personal hygiene standards for food handlers. |
|
| Food handlers should undergo training and medical screening prior to starting to handle food. | Training of food handlers was neither continuous nor assessed, and was not targeted. |
Undercooking |
| The law was silent on the minimum temperature/time combination at which food of animal origin must be cooked. |
Cross-contamination | Stipulated measures, at all levels, to prevent cross-contamination. | Measures were mainly prescriptive, without any risk-based method of food safety management. |
Unsafe sources of food | Extensive provisions, such as, traceability, sampling and testing to ensure safety of food sources. | Safety of food was based on end product assessment, sampling and conventional testing. |
|
| No explicit provision for field-testing methods. |