Suspected food poisoning alert (15/01/2025)
Regarding three suspected food poisoning clusters announced on 15 January, the Centre for Food Safety has conducted a preliminary investigation and has the following recommendations for food premises' reference:
| Food poisoning cases |
The three clusters involved 28 males and 29 females aged between 25 and 91
|
| Location of alleged food premises |
Kwun Tong District
|
|
Suspected incriminated food item
|
Suckling pigs and siu mei platter including roasted pork, bbq pork, duck breast and soy sauce chicken
|
|
Suspected contributing factors
|
-
Preparing food too early in advance
-
Food suspected to be contaminated by unclean utensils
-
Food stored at improper temperature
|
| Advice |
- Review the food preparation work flow to identify the risk of cross- contamination and design a food safety plan to eliminate the risk.
-
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.
-
Regularly check the condition of handwashing sink, hot and cold- holding equipment, and freezer on a daily basis, and repair them in time.
-
Handwashing facilities should be suitably located in food preparation or production areas and provided with sufficient handwashing soap to ensure that they are readily accessible to food handlers. Where possible, non-hand operable taps and single-use towels should be provided to help prevent re-contamination of clean hands.
- It is necessary to strengthen the training on food safety, environment and personal hygiene of management personnel and food handlers.
|
|
Further information
|
|
Centre for Food Safety
15/01/2025
