When you prepare food….

  • Wash you hands before preparing food
  • Thaw frozen foods properly, preferably at a temperature of 4° C or below.
  • Wash foods thoroughly before cooking.
  • Handle raw and cooked food separately to avoid cross-contamination.
  • Avoid preparing foods too far in advance and avoid preparing excessive amount of foods, especially cold dishes such as assorted siu mei and lo mei.
  • Handle shellfish with care. Remove the viscera as well as the shells before cooking.
  • Vegetables should be thoroughly washed, soaked and cooked to prevent pesticide poisoning.
  • Cut chunky meat into small pieces to enable thorough cooking.