The two clusters involved three males and three females agedbetween six and 65

Red onion chicken

• Preparing food too early in advance

• 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.

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

• 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).

Food business can refer to Ready-to-eat Food ─ General Hygiene Advice for Food Businesses.