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The Food and Environmental Hygiene Department today (April 8) appealed to the public to heed food safety when enjoying buffets with family and friends during the Easter holidays.
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A department spokesman said buffet patrons should be particularly careful with high-risk foods such as oysters and sashimi, which are eaten raw.
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"If not sourced or handled properly, these foods could be contaminated with pathogens, such as Norovirus, Hepatitis A virus and Vibrio parahaemolyticus, which may in turn cause food poisoning.¡¨
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To enjoy your Easter buffet, please take note of the following safety tips:
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Choosing food premises
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* Patronise licensed restaurants with a good reputation.
* Before choosing a particular restaurant, take a look at its hygiene conditions and check whether its staff observe good personal hygiene and proper food-handling practices.
* Pay attention to storage and display of food. Raw food should be separated from cooked food, with both covered properly.
Selecting food
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* Pay attention to the freshness of food. Do not consume food with an abnormal appearance or taste.
* Cold dishes should be kept in a chiller or on ice (at 4 degrees Celsius or below), while hot dishes should be cooked thoroughly and kept over a heater (at 60 degrees Celsius or above).
* The mud oysters sold in wet markets should not be eaten raw. They should be cooked thoroughly before consumption;
* Select ready-to-eat seafood such as sashimi and raw oysters in shops specialising in them;
* Use separate utensils to handle raw and cooked food to avoid cross-contamination.
* Use a clean plate to take food each time. Do not use the same plate repeatedly.
* Do not take too much food at one time to avoid prolonged exposure of food (over two hours) at room temperature.
Eating habits
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* Wash hands thoroughly before choosing and consuming food.
* The elderly, children, pregnant women and people with lower immunity should avoid consuming high-risk foods like raw foods or cold dishes.
* Beware of your own nutritional needs and choose the types and amounts of foods sensibly.
* Maintain a balanced diet to minimise risk.
Ends/Saturday, April 8, 2006
Issued at HKT 14:03
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