• The two clusters involved one male and six females, aged between 21and 67

Buffet

• Suspected consumption of contaminated, raw or undercooked food

• 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, or keep the food at above 60°C if it is not consumed immediately.

• 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.

• Keep hot food at above 60°C and cold food at 4°C or below.

• Ensure that staff maintain good personal hygiene and that their utensils, equipment and working area are cleaned and disinfected regularly.

• It is necessary to strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.

• Provide a consumer advisory on labels or placards stating, for instance, “Consuming raw foods may increase the risk of foodborne illness and exposure to antimicrobial resistant bacteria, especially for high-risk individuals.”

Food business can refer to "Food Safety Guide: An Illustrated Guide to Good Hygiene Practices for Food Handlers"