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The Centre for Food Safety today (April 1) suggested five keys to enjoying buffet meals safely in the Easter holidays.
Some food popular in buffets, such as oysters and sashimi, were eaten raw and so might pose higher risk to health, said Dr Teresa Choi, Principal Medical Officer (Risk Assessment and Communication) of the centre.
She said to prevent food-borne diseases, it would be helpful to follow the Five Keys to Food Safety. They are as follows:
1. "Choose": Patronise licensed and reliable restaurants, and pay attention to their hygiene conditions and staff's personal hygiene.
2. "Clean": Wash hands thoroughly with soap and running water for 20 seconds before eating and after going to the toilet.
3. "Separate": Use separate utensils provided by restaurants for raw and cooked foods to avoid cross-contamination; make sure chefs who prepare food in front of customers handle raw and cooked foods separately.
4. "Cook": Check whether the food is cooked thoroughly. For meat and poultry, juices should be clear and should not be pink.
5. "Safe Temperature": Hot dishes should be kept at above 60 degrees Celsius, and cold dishes at 4 degrees Celsius or below; finish food as soon as possible to avoid leaving them at room temperature for a long time.
She reminded people of the need to maintain a balanced diet and avoid overeating. "The elderly, children, pregnant women and people with weak immunity should avoid high-risk foods like raw food or cold dishes," she added.
Ends/Thursday, April 1, 2010
Issued at HKT 15:01
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