• The first cluster involved four boys, aged 3 to 5.

• The second and the third cluster involved one boy and one girl respectively, aged 6.

Wan Chai

• Ice Cream

• Food suspected to be contaminated by Salmonella

• Use pasteurised eggs for making frozen confections.

• Inspect chilled and frozen ingredients before accepting them upon arrival to make sure that chilled and frozen ingredients arrive at 4°C or below and -18°C or below respectively.

• If mixing of raw materials is involved, use raw materials before their expiry dates and adhere to the first-in-first-out principle.

• Use dry and clean equipment and utensils for mixing the raw materials.

• Do not leave the mixture out of refrigeration for more than one hour; discard otherwise.

• Maintain personal hygiene at all times, especially if mixing is done by hand.

• Single-use containers for frozen confections and other utensils that may come into direct contact with frozen confections should be stored in lidded containers or sealed plastic bags and disinfected, if necessary, before use.

• Reusable containers for bulk sale should be thoroughly cleaned and sanitised each time before use.

• Ensure that all required product information is legibly displayed on the food label of all prepackaged frozen confections.

• Keep the finished frozen confections at the proper temperatures in clean containers with covers:

  Frozen items: -18°C or below ; Chilled items: 0-4°C

• Check and keep record of the temperature of refrigerators, freezers, and cold-holding equipment.

• Always maintain good personal hygiene practices. Wash hands thoroughly for 20 seconds.

• Wear gloves and use clean and disinfected utensils when handling food. Change gloves frequently, discard gloves after use and never reuse gloves.

• Provide training for staff in food hygiene regularly and ensure that they maintain good personal hygiene and clean and disinfect the utensils, equipment and working area regularly and as needed.