• The cluster involved 37 students, comprising 23 males and 14 females, aged 5 to 11, and two staff members of the school, aged 34 and 38

Marinated chicken leg and penne

• The investigation is ongoing

• 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.

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

• 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.

Food business can refer to "A Practical Guide for Ensuring Food Safety in Schools and Childcare Facilities"