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The cluster comprised 13 males and 11 females aged between 3 and 76

Shatin District

Poon Choi

• Preparing food too early in advance

• Food stored at improper temperature

• Carefully plan the preparation schedule so that foods that are perishable or easily contaminated are not cooked too far in advance.

• Use designated tools and equipment for handling raw foods. Clean and disinfect utensils, equipment and working area regularly.

• Store and handle raw food and cooked or ready-to-eat food separately to avoid cross-contamination. Use separate food preparation areas for handling raw, cooked and ready-to-eat foods.

• Cook foods thoroughly until their core temperature reaches 75°C or above at least 30 seconds, and keep above 60°C.

• Pre cooked food subjected to cold s torage 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.

• If poon choi is to be transported, keep hot poon choi above 60°C or chilled poon choi at 4°C or below, deliver poon choi to the destination as soon as possible and avoid keeping it under room temperature for prolonged period.

• Provide written consumption instructions to remind customers of the proper method of storing takeaway Poon Choi if not for immediate consumption, i.e. keep hot Poon Choi at above 60°C and chilled Poon Choi in the refrigerator at 4°C or below, and thorough reheating before consumption.

• Provide training to food handlers so that they can fully understand the risk of cross-contamination in handling raw food and to observe good personal hygiene (e.g. proper and frequent hand washing).

Food business can refer to Poon Choi - Food Safety Guidelines for Food Businesses and Takeaways and Meal Delivery - Food Safety Advice for Food Businesses and Consumers