• Food trade members abide by the Public Health and Municipal Services Ordinance (Chapter 132) to ensure that the food sold is fit for human consumption. The convicted are liable to a maximum penalty of $50,000 and imprisonment for 6 months.
• Food handlers should always observe Good Manufacturing Practice by maintaining good personal, food and environmental hygiene and preventing cross contamination between raw and cooked food. Wash hands before handling cooked food and use separate knives, chopping boards and utensils for handling raw and cooked food.
• Meat vendors should ensure that their supply of pigs, pork and pig offal is from an approved and reliable source, such as a licensed slaughterhouse. Do not use any preservatives including sulphur dioxide in fresh meat.