Consumption of raw oysters

• Consumption of raw food.
• There was no designated refrigerator to store raw oysters.
• Food handlers handled raw oysters and other cooked items at the same time.
• Raw oysters and other food items were prepared in the same kitchen basin.

• Raw or undercooked oysters are high-risk food, as there is no or insufficient heat treatment to kill foodborne pathogens or "superbugs" before eating.
• Purchase oysters for raw consumption only from reliable licensed premises. Maintain a purchase log and look out for the condition and expiry date for prepackaged products.
• It must ensure that staff maintain good personal hygiene and that their utensils, equipment and working area are cleaned and disinfected regularly and as needed.
• Raw oysters should be stored in a designated refrigerator and handled with separate equipment to avoid cross-contamination with other foods.
• The oysters from the same batch and source should be put into the same container, and the oysters should be used on a first in, first out basis.
• Raw oysters should be kept at safe temperatures (2-4^oC), make the handling process as brief as feasible, and shuck oysters only upon request.
• It is necessary to strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.