The two clusters involved three males and three females agedbetween 21 and 35

Marinated goose and smoked goose

• Food stored at improper temperature

• Cook food thoroughly (the core temperature of the food should reach at least 75°C for 30 seconds) and serve cooked food as soon as possible.

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

• Pre-cooked food subjected to cold storage should be cooled from 60 °C to 20°C within 2 hours; and from 20°C to 4°C inside a chiller within the next 4 hours.

• Reheat cooked food thoroughly till the core temperature reaches at least 75°C or bring it to a boil.

• 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.

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

• Strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.

Food business can refer to Lo Mei - Food Safety Guidelines forFood Businesses