The cluster involved eight males and four females aged 22 to 60

Roast chicken

• Inadequate cooking
• Contamination by raw food

• Undercooked foods are high-risk food, as there is insufficient heat treatment to kill foodborne pathogens or“superbugs”before eating.
• Purchase food ingredients from reputable and hygienic suppliers and maintain a purchase log.
• Plan carefully to have su fficient manpower and equipment . Use designated tools an d equipment for handling foods Clean and disinfect utensi ls, equipment and working area regularly S taff maintain good personal hygiene , including frequent handwashing, to reduce the risk of food contamination. Wash hands before and after handling food (especially raw foods), and after going to the toilet
• Hand washing and drying facilities should be suitably located in food preparation or production areas to ensure they are readily accessible to food handlers. Where possible, non hand operable taps and single use towels should be equipped to help prevent re-contamination of clean hands.
• Wearing disposable glove s cannot replace hand washing. Wash hands thoroughly before putting on, after removing and when changing gloves. Discard gloves after use and never reuse them. Change gloves a s appropriate.
• Avoid contamination of raw and cooked food to prevent cross contamination. Take extra care when handling foods that need to be proces sed manually (e.g. cutting into pieces) after being cooked.
• Raw food should not be carried to the food handling area for handling cooked/ready to eat food.
• Ideally, install two refrigerators for storing raw food and cooked/ready to eat food separately.
• It must ensure that staff understand the critical control points for mak ing cooked chicken. Cook and reheat foods thoroughly with the core temperature reaches 75 o C or above.
• It is necessary to strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.