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Keep the kitchen clean;
Clean the chopping block and knife before use, especially after cutting raw meat and poultry;
Use clean cooking utensils;
Use wholesome food and make water safe for drinking by boiling;
Wash hands with soap after visiting toilet and before preparing or eating food;
Defrost food only when needed;
Store all perishable food not meant for immediate consumption properly. Cooked food stored in the refrigerator should be separated from raw food items;
Soak and wash vegetables thoroughly before cooking;
Cook food, especially meat and shellfish, thoroughly before consumption;
Eat cooked food while it is still hot and do not leave it exposed for a long period of time;
Food to be kept over-night should be put in a refrigerator and reheated thoroughly before eating; and
All garbage and waste should be stored in a covered container before disposal.
Dr Leung stressed that the Department of Health, the Urban Services and Regional Services departments would continue to take positive measures to prevent the spread of gastro-intestinal infections.
"These measures include prosecution against illegal cooked food hawkers and dissemination of health education messages and advice to the licensees and staff of licensed food premises as well as to the residents in remote areas," he said.
Publicity would also be stepped up to put across health messages to the public on food, personal and environmental hygiene, he added.
End