Kentucky Fried Chicken (KFC) Singapore Facebook Page recently received a complaint of the size of the chicken being served at KFC.

Source: https://www.facebook.com/photo.php?fbid=10155209770906882&set=o.113001545421517&type=3&theater

Barnabas Ng took a photo of his chicken from KFC which showed it to be almost the size of the KFC small container. It also looked like a an oversize popcorn chicken.

Wrote Barnabas,

"Hi KFC, is this your new standard size for a chicken? I order 3 piece meal and 2 pieces including this so called original recipe chicken is smaller than the size of the cap of ur small mash potato.

Have you guys try to cut cost so much that you are offering half a size chicken pieces for a full price meal? It is just getting from bad to worse"

KFC Singapore did reply to Barnabas for him to PM his mobile number but Barnabas has yet to receive any calls from KFC Singapore, as of this posting.

Maybe chickens are also shrinking with the current climate change?




Singapore Prime Minister Lee Hsien Loong celebrated his 5 years anniversary on Facebook having joined this social media outlet on 21 April 2012.

The Strait Times only reported that Prime Minister Lee has "amassed 1.1 million followers", but left out some important details that any social media manager would report on.

There are many free online apps that will help you analyse your page and below are a snapshot of Prime Minister Lee performance on Facebook Page.





LikeAlyzer, from Meltwater, gives Prime Minister Lee's Facebook Page a score of 77 out of 100.

In comparison, fellow Singapore Government Public Figures like Ng Eng Heng and Grace Fu has higher LikeRank than Prime  Minister Lee Hsien Leong.

Chee Soon Juan, an opposition party member in Singapore, ironically, is the highest ranking LikeRank politician with a score of 82.


LikeAlyzer also analysed that Prime Minister Lee's posts mainly make up of photos (79.2%) and followers react most to his photos. 

Followers, in particular, response best to his photos from morning 8am - 10am Singapore. Maybe it is the rush hour that provides Followers with more ample time to Like Prime Minister Lee's photos. 

LikeAlyzer suggests that Prime Minister Lee to be more curious about his followers by asking them more questions. 


FanPageKarma provides more details of Prime Minister Lee's Facebook performance. 


In the four years, Prime Minister Lee's top post is that of him sharing the photo of his father, the late MM Lee Kuan Yew, upon MM Lee's passing. The post had 291,670 likes, 4,696 comments and 18,809 shares. 

(There was processing error in the image, and the link to the post can be found at https://www.facebook.com/125845680811480/posts/883441685051872)


FanPageKarma analysed that Prime Minister Lee prefer to post on a Sunday and posts on Sunday seem to have the most success in terms of interactions.


As expected, the majority of Prime Minister Lee's Facebook Page followers are from Singapore, followed by Malaysia. Interestingly in 3rd place is Vietnam.



Growth of new followers for Prime Minister Facebook Page seem to be plateauing though. However, given that there are 3.5 million active Facebook users in Singapore, there is room to grow for more Singapore followers.



If Prime Minister Lee's Facebook was an advertising media, the total value of his posts amounts to 8 million Euros or 11.90 million Singapore dollars.




It was a video to showcase to the youths on how it is like to work at one of Singapore's top fast food outlet, but the host's untied hair has led questions to F&B hygiene practises at the outlet.



From the video above, the host has very long hair and F&B hygiene practises is to keep the long hai buned up or in a net. But this was neither practiced from the video.

Though the host wore a cap to hold the hair in place, leaving the long hair freely like that is still a no-no for F&B hygiene reasons.

Most commenters were immediately drawn to the host's untied hair and reminded 4Fingers of the F&B hygiene practises ad even asking the host to attend NEA F&B Hygiene course.



The PR department of Standard Chartered Bank Malaysia may have thought of a great event to bring FinTech closer to the Malaysia media, but a single line in its email promo has found to be described as patronising it audience it looks to invite. 

Malaysia media has taken to social media to point out asking why is this PR department looking to train media on how to write a great FinTech story as part of the goals of attending this bridging workshop.

Is the PR indicating that while the Malaysia media has been writing FinTech stories, it still have not achieved the level of greatness that of Standard Chartered Bank Malaysia standards? 

"A media workshop on how to write fintech stories: From a banks point of view I wonder what's their idea of a great story??" wrote one journalist in the media group. 

Another journalist sarcastically pointed out if "the hired trainer to teach us how to cross our t's and dot our i's, or someone to hone our BS detectors, so we know what a banks intentions towards fintechs Really Are!"

The intent of the workshop might been great, but the words used to highlight the goal of the event certainly may have already burned bridges than build one.




Indian rojak sauce, a local Singapore peanut sauce, does not contain any seafood ingredient.

Yet, in 2009, Vibrio Parahaemolyticus - a seafood based bacterium - was linked to a massive food poisoning case in Singapore and even resulted in two fatalities. How did this bacterium cross contaminated with a peanut sauce which had no seafood ingredient?

This was one of the case study highlighted in the Food Hygiene Course I attended as part of the Workforce Skills Qualifications training as part of upgrading.

This course is compulsory for all food handlers in Singapore, even if the food handlers are service staff and are even part time staff. If, during investigation by the National Environment Agency in Singapore, establishments have food handlers who have not attended the course may face six demerit points per handler. Twelve demerit points results in immediate suspension of the establishment for two weeks.

In this course, I learnt that bacteria cross contamination is the major leading cause of massive food poisoning cases in Singapore. Compared to the other causes of food poisoning, bacteria formation is naked to the eye and can neither be tasted or smelt to prevent food poisoning.

For example, if yeast starts to form on the food, you can smell it. If it smells bad, you will throw it away. If molds start to grow on food, you can see the greenish colour alteration on the food and you will throw it away. Viruses can only survive on a living hosts. So that leaves bacteria, naked to the eye, tasteless and produce no smell.

Bacteria strive in humid temperatures between 4 Degrees Celsius and 60 Degrees Celsius. If each bacteria strain takes 30 minutes to multiple, within four hours, you could have a bacteria farm forming on your food be it cooked or uncooked.

Bacteria do not die at low temperatures and they just go to "sleep" at below 4 Degrees Celsius and will only be killed at high temperatures at above 60 Degrees Celsius. As such, cooked food posed to be a more fertile ground for bacteria formation as one is most likely to reheat it at more than 60 Degrees Celsius for next consumption.

Cross contamination of bacteria into food is also one of food poisoning cases in Singapore. This lead us back to the Indian Rojak Peanut Sauce food poisoning case.

Unfortunately, the exact source of the contamination of the April 2009 food poisoning case was not determined as the food remnants were all cleared, a similar incident in 1983 drew parallel with this April 2009 case. In the 1983 case, it was determined that some frozen cuttlefish was placed on the top level of the chiller for defrosting, while the Rojak sauce uncovered and placed at the bottom of the chiller. As such, the juices from the defrosting cuttlefish dripped down the Rojak sauce, causing cross contamination from a seafood to a non seafood dish.

As such, the conclusion for the April 2009 Rojak sauce food poisoning could have been caused by similar circumstances.

From this case study, while it is convenient to just place items in the chiller as one would like it, defrosting raw items should be placed at the bottom of the chiller and cooked food should be placed in covered containers at the top of the chiller to prevent cross contamination.

Prevention of cross contamination was also constant reminder during the course because cases of food poisoning in Singapore has been mainly due to cross contamination. In December 2007, several reported cases of food poisoning when they consumed a chocolate cake from outlets of a popular bakery. It was found that the cake samples had the Salmonella bacteria and the bacteria came from food handlers at the main factory.

Since food handlers provide food to the masses, a single source of contaminated food can spread to many instantly. Depending on the immunity of the affected individual, food poisoning could lead to fatality.

As such, it is important for food handlers to attend this training so as to remind oneself on the importance of reducing food contamination, especially those from cross contamination.



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