The two clusters involved four males and four females aged between 3 and 69

Scallop fried rice and poon choi

• Cross-contamination of raw and cooked food during preparation process

• Food suspected to be contaminated with Salmonella

• Carefully plan the preparation schedule so that foods that are perishable or easily contaminated are not cooked too far in advance.

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

• Staff should follow the Five Keys to Food Safety and maintain good personal hygiene, including frequent handwashing for at least 20 seconds before and after handling food to reduce the risk of food contamination.

• 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 foods thoroughly until their core temperature reaches 75°C or above at least 30 seconds, and keep above 60°C.

• If poon choi is to be transported, keep hot poon choi above 60°C or chilled poon choi at 4°C or below, deliver poon choi to the destination as soon as possible and avoid keeping it under room temperature for prolonged period.

• Provide written consumption instructions to remind customers of the proper method of storing takeaway Poon Choi if not for immediate consumption, i.e. keep hot Poon Choi at above 60°C and chilled Poon Choi in the refrigerator at 4°C or below, and thorough reheating before consumption.

• Provide training to food handlers so that they can fully understand the risk of cross-contamination.

Food business can refer to Poon Choi - Food Safety Guidelines for Food Businesses and Takeaways and Meal Delivery - Food Safety Advice for Food Businesses and Consumers