The first cluster involved nine males and 14 females, aged between 21 and 76

The other cluster involved one male and three females, aged between 37 and 66

First cluster: Eastern

Other cluster: Shatin

Pork chop with onion sauce

Food might be contaminated by Clostridium perfringens

• Cook food thoroughly（the core temperature of the food should reach at least 75°C for 30 seconds ) and serve cooked food as soon as possible, or keep the food at above 60°C if it is not consumed immediately.

• Pre-cooked food subjected to cold storage 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.

• Reduce the cooling time of cooked food, for example, by dividing into small portions, placing in shallow containers and/or placing in ice bath.

• Reheat cooked food thoroughly till the core temperature reaches at least 75°C or bring it to a boil.

• Food to be delivered should be properly covered. Store cold and hot food separately in insulated bags and keep hot food at above 60°C and cold food at 4°C or below.

• Food delivery agents should safeguard food against cross-contamination by hygienic transportation means. Contact surfaces of delivery containers and motorcycle storage compartment like rear trunk or tail box case should be cleaned by liquid soap or disinfectants thoroughly before and after each delivery.

• Ensure that staff maintain good personal hygiene and that their utensils, equipment and working area are cleaned and disinfected regularly.

• Strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.