- 6
Precautionary measures against food-borne diseases
The Department of Health today (Monday) called on the public to adopt proper food hygiene practices when having hotpots in winter.
Making the appeal, the Assistant Director of Health (Hygiene), Dr P Y Leung, warned the public of possible food-borne diseases such as food poisoning and hepatitis
A.
"Staff of food establishments should always observe hygiene practices in preparing food for hotpots," said Dr Leung.
"Customers, on the other hand, should make sure that food items are thoroughly cooked before consumption."
Housewives should also observe good hygiene practices when preparing hotpots at home.
Dr Leung advised the public to observe the following precautionary measures:
For shellfish
(a) Use only wholesome and preferably live ones;
(b) Remove the dirt with a brush and rinse shellfish thoroughly in clean water;
(c) Discard the intestines and other dubious or inedible parts such as shells,
(d) Cook thoroughly before consumption; and
(e) Keep under refrigeration if not for immediate consumption.
For vegetables
(a) Do not patronise illegal hawkers;
(b) Do not buy those with an obvious strange smell;
(c) Remove the outer leaves;
(d) Wash well in clean water and immerse in water for one hour;
+