• Food safety assurance and protection of public health required the shared responsibility among the trade, the individual and the Government. To ensure food safety for you and your family, you should maintain good personal, food and environmental hygiene. Food (especially meat and shellfish) must be thoroughly rinsed before consumption. Remove the viscera of shellfish and cook them thoroughly before eaten. Cooked food should be consumed immediately, otherwise, they should be properly covered and stored at 4℃ or below in a refrigerator and re-heated thoroughly before eating.
• Young children, elderly people, pregnant women and persons with chronic diseases (especially those who are immuno-compromised) should be cautious in eating cold food such as cold meat, soft cheese or salads. Pre-packaged cold food or self-prepared salads that are not to be consumed immediately should be kept properly inside a refrigerator at 4℃ or below. Make sure that pre-packed food is eaten before the "use by" date.
• Consumers are advised to patronize licensed and reputable fresh provision shops for pork or pig offal. Watch out and avoid buying meat which is unusually bright red, waxy and less sticky as these signs are suggestive of abuse of sulphur dioxide. Consumers should also on the alert for pork which is exceptionally cheap and having an unusually large proportion of lean meat. Avoid buying pork showing such signs.