The cluster involved 20 males and 11 females aged between twoand 75

• Cross-contamination of food during preparation

• Preparing food too early

• Foods were not thoroughly reheated

• Purchase food ingredients and prepared food (e.g. sui mei) from reputable and hygienic suppliers and make sure temperature and time control is in place for food transportation.

• 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 75oC 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).

Food business can refer to Siu Mei - Food Safety Guidelines for FoodBusinesses