Parents call for SIA to stop serving nuts after toddler son suffers severe allergy attack mid-flight
Singapore airlines (SIA) announced on Wednesday (July 19) that it is reviewing the serving of nuts on board its flights, following an incident last week where an Australian toddler suffered a severe allergic reaction to packets of peanuts being opened by other passengers. Three-year-old Marcus, was accompanied by his parents Chris and Hong Daley, were travelling home from a holiday in Thailand via flight SQ217 from Singapore to Melbourne. Prior to the trip, the couple requested for a nut-free meal for their son who suffers from anaphylaxis - a severe, potentially life-threatening allergic reaction - reported the Australian Broadcasting Corporation (ABC). This condition causes a person’s immune system to release a flood of chemicals that results in them going into shock. It can be triggered by certain foods, medication, or insect bites and stings. The ABC said Marcus was served the special meal but had an allergic reaction caused by other passengers opening their packets of peanuts, which were served as a snack. Soon after, Dr Daley, who is a medical doctor specialising in respiratory issues, said his son displayed symptoms of an attack. “He started vomiting, his eyes were starting to swell and he couldn’t speak properly,” he said in the ABC report. Fortunately, the Daleys’ brought the situation under control as they had carried their son’s anti-allergy medication with them. They have since lodged a formal complaint with the airline and Dr Daley fears a repeat incident with other airline passengers might be fatal. “If we don’t do something about it, it’s not going to be long before there are a number of fatalities in flight,” he said. Ms Daley told the Australian broadcaster that she felt their concerns were “brushed off” and they “just want to make people aware that this can happen on a plane”. She added: “All they have to do is just stop serving peanuts… and there’s so many snacks.” According to the ABC report, SIA apologised to the Daley family "for the distress they experienced during their flight". “As soon as our crew were made aware of the situation they immediately removed all packets of peanuts from the area around Mr Daley and his family,” said a spokesman. “To ensure there was no further incident, our crew suspended the service of peanuts in the economy class cabin for the remainder of the flight. “We are in contact with Mr Daley and will be reviewing this incident.” A friend of the Daleys who was on the same flight reportedly experienced a minor allergic reaction to the peanuts and later complained on SIA’s Facebook page asking them to stop serving it as a snack. SIA responded that even if they did not serve peanuts as snacks, they have no control over passengers who may choose to bring them on board. An all-out peanut ban on flights is not the norm in the airline industry worldwide, reported the Straits Times. One exception is Australian airline Qantas, that stopped serving peanuts on flights in 2007. It removed peanuts as a bar snack on all Qantas flights and Qantas-owned and -operated lounges. Air New Zealand states on its website that it does not use peanuts, peanut products or derivatives of peanuts in inflight meals but cannot guarantee that there are no trace elements of peanuts. SIA has an advisory website to address passengers who are concerned about nut allergies. On the site, the airline states that it is unable to provide a nut-free cabin or guarantee an allergy-free environment on board flights. “It’s not unusual for other passengers on our flights to be served meals and snacks containing nuts or their derivatives. We also have no control over passengers consuming their own snacks or meals on board, which may contain nuts or their derivatives” said the advisory. “We request that you take every necessary precaution, bearing in mind the risk of exposure.” “Currently, customers with nut allergies can request for a nut-free meal at the point of booking or at least 48 hours before their flight”, according to an SIA spokesman quoted in the Straits Times. Reactions to the incident have been mixed on social media. On SIA's official Facebook page, some backed the Daleys' call to stop serving peanuts on flights. Others feel that passengers should not be restricted in their snack choices just because a select few might be allergic to it.
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- The Straits Times
National diver Cheong Jun Hoong won Malaysia's first-ever gold medal at the International Federation (Fina) World Championships in Budapest on Wednesday, beating 12 other top participants. Her win (397.50 points) upset the Chinese team in the women's 10m platform diving event, beating defending Olympic gold medalist Ren Qian (391.95) who took the bronze. Chinese Si Yajie (396.0 points) won the silver medal. Cheong, 27, who is from Perak, was ranked fourth after the first two dives but moved to the top spot in an unexpected comeback. She was ranked seventh in the final based on results from the semi-final stage. Cheong had already won a bronze medal at the event with team mate Pandelela Rinong in the synchronised platform event. Prime Minister Datuk Seri Najib Razak joined Malaysians on Thursday (July 20) in celebrating her gold. He wrote in a Twitter post: "Congratulations @cheongjunhoong! First world champion #Negaraku in the women's platform event at #FINABudapest2017."
- Singapore relaxed its visa regulations for Chinese nationals in 2015
- Singapore has a reputation as one of the safest countries in the world
- The country has a colourful heritage, diversity of culture and availability of world-class tourist destinations
- Mandarin is one of Singapore's four national languages
- Chinese food is easily accessible
- Business Insider/ Joey Lee
Ms Loy graduated late last year with a degree in commerce, while Ms Choy is due to graduate soon with a degree in business management. If you’re thinking of becoming starting your business, here are some learning points from them that you’ll want to take heed of too. Don't lord over your staff Be prepared for “servant-leadership”, where the power pyramid is turned upside down - no longer can employers build a successful business model solely by exerting power and control. That's because these days, employees are more than ready to jump ship in a heartbeat. Speaking about the difficulties of hiring other millennials like themselves, Ms Loy said: “People in our generation don’t like it if someone comes on too strong on us. (They) need to be convinced in order to do what you want them to do.” Referring to the F&B industry, she added: “It’s actually very easy for people to just find another job so that kind of old style dominance doesn’t work.” Learn from the experiences of those around you Ms Loy revealed that it was an unexpected retrenchment of a family member as well as her lack of personal commitments at the time, that compelled her to say 'yes' to starting the business. But she did this after deliberating for months on end. Citing an unstable and insecure job market as push factors that led her to choose the path of entrepreneurship, Ms Loy said: “It’s something I’m thankful for - that we don’t have to walk certain paths in order to learn certain things. "We got to see the people around us and learn from their experience." Bring your hobbies into the workspace - the results might surprise you An avid guitar player who enjoys singing, Ms Loy recounted a comedic episode where a customer randomly asked her to sing. She kept a guitar in the cafe that caught his attention. “The customer was like: ‘If you sing, I'll buy two cups of coffee',” she recounted with a smile. “So I said: 'Okay I don’t mind either way if you buy or not'. Then (when I had finished singing) he said: ‘two lattes please'.” Ms Choy was able to pour her artistic talents into transforming the once-plain space into an Instagram-worthy hotspot. She decided to put her interest in design and photo editing to good use but coming up with the cafe's logo. She even handpicked the mismatched chairs to adorn the seating area. Both women said they split the work to leverage on their strengths. Be aware of legal redtape As every new entrepreneur will attest to, starting a business from scratch can be a daunting feat, especially when it comes to applying for licences to get the business off the ground. Ms Choy said: “We didn’t know what the process was, so everything got messed up." One of the biggest hurdles both women had to overcome, was converting the previous licence for the space they rented, from that of retail store to a F&B outlet. This alone, took half a year to execute. “That’s why we dragged (the opening) for so long; even though we got this shop in October, we only officially opened in March” They may have made mistakes along the way but they have no regrets. Ms Loy said: "If not now, then when?" The owners of Enchanted Cafe has made some clarifications and this has been reflected. (July 17)