• The public are reminded of the importance of proper storage,handling, cleaning and thorough cooking of seafood.
• The public are advised to soak all vegetables in clean water for an hour and wash them well before cooking to prevent food poisonng by pesticide-contaminated vegetables.
• The public should remain vigilant in maintaining good personal hygiene, especially during hot summer.
• The public are reminded of the importance of proper handling and storage of different types of ready-to-eat food.
  The public are advised to observe good food hygiene practices at home.
• The public are advised to patronize licensed and reputable restaurants.
• The public should follow the food safety rules advocated by the World Health Organisation. They are:
  • To keep food clean;
  • To separate raw and cooked food;
  • To cook food thoroughly;
  • To keep food at safe temperatures (preferably at 4oC or below, or above 60oC); and
  • To use safe water and fresh foods