• All foods, especially shellfish, should be purchased from reliable and reputable suppliers. Importers are strongly encouraged to obtain a health certificate issued by the health authority of the country of origin to certify the foods concerned are fit for human consumption. Food handlers with symptoms of vomiting or diarrhoea should not handle food until they are symptom free for at least 2 days.
• All siu mei and lo mei should be cooked thoroughly and transported in well-protected containers. They should be stored inside showcases for display and sale. Raw food should not be displayed on the same premises to prevent cross-contamination.
• 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.