• The trade should be cautious in the use of food additives, particularly food colouring and preservatives.
• Manufacturers must adhere to good manufacturing practices and should not use excessive additives than needed.
• Food handlers should remain vigilant in maintaining good personal hygiene and proper handling of different kinds of ready-to-eat food especially when intensive preparations are involved. Proper storage during cooling, transportation, and sale of foods should be ensured.
• Manufacturers should ensure proper labelling of prepackaged foods and that all food for sale is fit for human consumption.
• Manufacturers should be familiar with the relevant regulations and should play an active role in promoting food safety.
• Food handlers should follow the food safety rules advocated by the World Health Organisation. They are:
  • To keep food clean;
  • To separate raw and cooked food;
  • To cook food thoroughly;
  • To keep food at safe temperatures (preferably at 4oC or below, or above 60oC); and
  • To use safe water and fresh foods