Regarding two suspected food poisoning clusters announced on 30th August, the Centre for Food Safety has conducted a preliminary investigation and has the following recommendations for food premises' reference:
Food poisoning cases |
- The first cluster involved two males and four females, aged between 36 and 46.
- The second cluster involved one male and two females, aged between 28 and 30.
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Location of alleged food premises |
Yau Tsim Mong
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Suspected incriminated food item
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Clam in preserved fish sauce
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Suspected contributing factors |
- Food suspected to be contaminated with Vibrio parahaemolyticus
- Inadequate cooking
- Improper hot holding temperature
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Advice |
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Purchase seafood from reliable and approved sources with health certificates issued by the relevant authority.
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Wash hands thoroughly between handling raw and cooked seafood.
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Store raw food and ready-to-eat food separately to avoid cross-contamination.
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Use separate food preparation areas for handling of raw, cooked, ready-to-eat and high-risk foods.
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Handle raw foods and cooked foods or ready-to-eat foods by using designated utensils, including cutting boards, knives and wiping cloths.
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Carefully plan the preparation schedule to avoid cooking food too far in advance. Cook foods especially high risk foods like seafood thoroughly until their core temperature reaches 75°C or above at least 30 seconds.
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After cooking, hot dishes should be kept at above 60°C and cold dishes at 4°C or below if served at a later time.
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Precooked food should be kept in hot- or cold-holding devices within 2 hours if not served immediately.
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Strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.
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Centre for Food Safety
02/09/2024