• The first cluster involved three females, aged between 54 and 82.

• The second cluster involved four females, aged between 7 and 50.

• The third cluster involved one male and one female.

Yau Tsim Mong

Cold seafood platters and desserts

• Food suspected to be contaminated by Salmonella
  

• The hygiene condition of the food premises was unsatisfactory.

• No separation of raw and cooked food during storage.

• The temperature of the refrigerators used to store food did not reach 4℃ or below

• Purchase seafood from reliable and approved sources with health certificates issued by the relevant authority.

• Review the food preparation work flow to identify the risk of crosscontamination and design a food safety plan to eliminate the risk.

• Wear protective clothing (e.g. gloves) and cover all wounds when handling raw food.

• Use designated utensils, including cutting boards and knives, to separately handle raw foods and cooked foods or ready-to-eat foods.

• 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, ready-to-eat and high-risk foods.

• Wash hands thoroughly between handling raw and cooked food. Clean and disinfect utensils, equipment and working areas regularly.

• Use pasteurised eggs for food without heat treatment or with lightly cooked eggs or dessert.

• All cooked foods should be stored in a designated refrigerator at 4℃ or below. Store raw food and ready-to-eat food separately to avoid crosscontamination.

• Regularly check the temperature of refrigerator, freezers and coldholding equipment on a daily basis, and repair them in time.

• Clean and disinfect kitchen facilities and equipment frequently, develop a “Clear and clean as you go” practice to maintain environmental hygiene and prevent the proliferation of pests.

• The management should strengthen the training on food safety, environment and personal hygiene of food handlers so that they can fully understand the risk of cross-contamination in handling raw food and observe good personal hygiene to prevent cross-contamination.