Purchase:

• Buy food from hygienic and reliable licensed shops.
• Check if food is stored at the proper temperature and environment.
• Check expiration dates of prepackaged foods.
• Keep raw meat, poultry and seafood separate from other food items in your grocery cart and shopping bags.

After Purchase:

• Refrigerate cooked and perishable foods within 2 hours after purchase.

Using the refrigerator:

• Do not overload the refrigerator.
• Ensure the fridge is kept at or below 4°C and the freezer at or below -18°C.
• Store food properly in a sealed or covered container.
• Store raw meat, poultry and seafood below ready-to-eat or cooked food.

Before preparing food:

• Wash hands thoroughly with water and liquid soap for 20 seconds.

During food preparation:

• Use separate utensils to handle raw and cooked foods.
• Wash hands before handling raw and cooked food.
• Defrost refrigerated food in the microwave, freezer compartment or under running tap water。
• Cook food thoroughly, and use a food thermometer to check that the center of the food is at least 75°C.
• Bring soups and stews to a boil for at least 1 minute.
• For cooked meat and poultry, make sure juices are clear, not red, and no blood is visible when cutting.
• Cook eggs until the yolks are firm.
• Stir and turn food when being cooked in the microwave. 
• Thoroughly cooked food should be served above 60°C.

After preparing food:

• Wash utensils and worktops with hot water and detergent.

Leftovers:

• Refrigerate leftovers within 2 hours.
• Refrigerated leftovers should be reheated thoroughly before consumption, and should not be reheated more than once.