• The first cluster involved one male and 11 females aged between 20 and 50

• The second cluster involved seven males and 22 females, aged between 5 and 77

Kwun Tong District

Various food items including scallop and seafood pizza with thousand island dressing, spaghetti with mentaiko cuttlefish in creamy chili sauce and food items with black truffles sauce

• Preparing food too early in advance

• Food stored at improper temperature

• Food suspected to be contaminated with 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.

• 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 crosscontamination 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.

• It is necessary to strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.

• Food businesses providing meal delivery services can refer to Takeaways and Meal Delivery - Food Safety Advice for FoodBusinesses and Consumers