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Food safety tips for summer travellers
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     As people are getting ready for their summer leisure travels, the Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 15) reminded members of the public to keep in mind some healthy eating tips for a more enjoyable trip.

     The CFS advised travellers to remain vigilant when travelling abroad and take the following precautionary measures to prevent food-borne or water-borne diseases:

(I) Choose safe food and beverages:
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* Raw food and water including ice may be contaminated with harmful micro-organisms, and damaged and mouldy food may contain toxins.

For food:
* Patronise reliable and hygienic shops and avoid buying food from street vendors or food outlets with poor environmental hygiene condition or seen to have improper food handling;
* Consume only thoroughly cooked food or food that is still hot when served;
* Avoid consuming raw or undercooked eggs, poultry, meat and seafood;
* Avoid consuming unpasteurised milk and milk products like cheese;
* Wash fruit and vegetables with safe drinking water if they are to be eaten raw and avoid those with damaged skin; and
* Pay attention to expiry date when buying prepackaged food items.

For beverages including water and ice:
* Drink boiled water or beverages made with boiled water only;
* Avoid using ice in drinks if its source or the hygienic condition of the food premises is doubtful; and
* Bottled or prepacked beverages are usually safe to drink, but remember to wipe clean and dry the packaging before opening.

(II) Keep hands clean:
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* Harmful micro-organisms present in the environment can be carried on hands and transferred to food. Wash hands thoroughly before handling and consuming food, especially after going to farms, barns or markets; and
* Do not touch camels, birds or poultry when travelling abroad.

(III) Keep food at safe temperatures:
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* Prolonged storage of food at room temperature may allow pathogens to grow and produce toxins. Avoid cooked or ready-to-eat food that has been kept at room temperature for several hours;
* Avoid food at buffets, markets, food premises and street hawkers if it is not kept hot (above 60 degrees Celsius) or refrigerated (at or below 4 degrees Celsius);
* If perishable food is not consumed immediately, keep it at 4 degrees Celsius or below; and
* Read and follow the storage instructions on food labels.

     The CFS spokesman said that food safety is the theme designated by the World Health Organization (WHO) for this year's World Health Day. He urged members of the public to take heed of the CFS' advice by applying the Five Keys to Food Safety advocated by the WHO to prevent foodborne diseases, namely keeping clean, separating raw and cooked food, cooking food thoroughly, keeping food at safe temperatures, and using safe water and raw materials.

     Please visit the CFS website (www.cfs.gov.hk) for more food safety information.

Ends/Wednesday, July 15, 2015
Issued at HKT 14:34

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