The two clusters involved six males and three females agedbetween 28 and 50

Siu mei, including barbecued pork egg rice with XO sauce and Hainanese Chicken Rice.

• Cross-contamination of food during preparation

• Foods were not thoroughly cooked

• Review the food preparation work flow to identify the risk of crosscontamination and design a food safety plan to eliminate the risk.

• Use designated tools and equipment for handling raw foods. Clean and disinfect utensils, equipment and working area regularly.

• Store and handle raw food and cooked or ready-to-eat food separately to avoid cross-contamination. Use separate food preparation areas for handling raw, cooked and ready-to-eat foods.

• Cook food thoroughly to ensure that the food core temperature reach at least 75°C for 30 seconds and serve cooked food as soon as possible, or keep the food at above 60°C if it is not consumed immediately.

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

• Regularly check the condition of handwashing sink, hot and coldholding equipment, and freezer on a daily basis, and repair them in time.

• Handwashing facilities should be suitably located in food preparation or production areas and provided with sufficient handwashing soap to ensure that they are readily accessible to food handlers. Where possible, non-hand operable taps and single-use towels should be provided to help prevent re-contamination of clean hands.

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

Food business can refer to Siu Mei - Food Safety Guidelines for Food Businesses.