The first cluster involves 12 boys and 16 girls aged between 6 and 11

The second cluster involves eight boys and three girls aged between 10 and 12

Food containing fish, chicken, cervelat sausage, sauce, garnish, rice, and fusilli

• Preparing food too early in advance

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

• Plan the production schedule to avoid too early production before serving and prolonged storage of food at room temperature.

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

• 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.

• The management should provide training to food handlers so that they can fully understand the food safety risks associated with handling food and observe good personal hygiene practices (e.g. proper and frequent hand washing).

Food businesses can refer to Ready-to-eat Food ─ GeneralHygiene Advice for Food Businesses