• The cluster involved 12 males and one female aged between 27 and 61.

Tai Po District

Raw oysters and salmon sashimi

• Preparing food too early in advance

• Consumption of raw food

• Food suspected to be contaminated with Norovirus

• Raw oysters and sashimi are high-risk food, as there is no heat treatment to kill foodborne pathogens or antimicrobial-resistant bacteria before eating.

• Obtain relevant licence/permit from FEHD for manufacturing and/or sale of raw oysters, sushi and sashimi.

• Ensure that staff maintain good personal hygiene and wash hands thoroughly between handling raw oyster and sashimi. Utensils, equipment and working area are cleaned and disinfected regularly as needed.

• Use clean and sterile towels for oyster and sashimi preparation. Use only designated tools and equipment for handling them separately. The equipment should be labelled “oysters eaten raw only” , “sashimi only” and kept separately from other equipment.

• Raw oysters and sashimi should be stored in a designated refrigerator to avoid cross-contamination with other foods.

• Oysters and sashimi from the same batch and source should be put into the same container, they should be used on a first-in, first-out basis.

• Keep oysters between 2°C and 4°C for at most two days. If keeping the oysters for longer than two days is expected, freeze them. Defrost oysters and sashimi separately in a designated refrigerator and separate them from other food items.

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

• Provide a consumer advisory on labels or placards stating, for instance, “Consuming raw foods may increase the risk of foodborne illness and exposure to antimicrobial resistant bacteria, especially for high risk individuals.”

• Food business can refer to Oysters Intended for Raw Consumption -Food Safety Guidelines for Food Businesses