• The cluster involved five males and five females, aged 26 to 84

Assorted siu mei (chicken, suckling pig, duck breast, Japanese snail meat)

• Preparing food too early
• Inadequate cooking or reheating
• Food stored at improper temperature
• Inadequate cooking
• Raw and cooked food are placed too close together, resulting in cross-contamination

• Plan the production schedule to avoid too early production before sale and prolonged storage of roasted products at room temperature. Two rounds of roasting – one morning session and one afternoon session – are preferred in order to cater for the demand during lunch and dinner hours.

• Thaw frozen meat with correct methods, i.e. place under refrigeration at a temperature of 4°C or below or place under cool running water. Do not thaw frozen food under room temperature.

• Thoroughly cook and reheat food until the core temperature reaches 75°C or above.

• Pre-cooked food that will be used later should be stored at either above 60°C or 4°C or below.

• Store and handle raw food and ready-to-eat food separately to avoid cross-contamination.

• The management should provide training to food handlers so that they can fully understand the risk of cross-contamination in handling raw food and observe good personal hygiene (e.g. proper and frequent hand washing).