XN000022-1987-07-11 — Page 8

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SATURDAY, JULY 11, 1987

A SPOKESMAN FOR THE HEALTH EDUCATION UNIT URGED THE PUBLIC то MAKE USE OF THE 24-HOUR 'HOT-LINE' SERVICE (5-8916443) WHICH WOULD BE IN OPERATION TILL. THE END OF AUGUST 1987 FOR INFORMATION ON FOOD HYGIENE AT HOME.

"THEY CAN ALSO APPROACH DISTRICT HEALTH STAFF OF THE URBAN SERVICES DEPARTMENT AND REGIONAL SERVICES DEPARTMENT FOR ADVICE AND ASSISTANCE, HE SAID.

"

"AS SUMMER IS THE PEAK BREEDING SEASON FOR BACTERIA BECAUSE OF THE HOT AND HUMID WEATHER CONDITIONS, FOOD-BORNE DISEASES CAN EASILY SPREAD IF FOOD HYGIENE IS OVERLOOKED AT HOME, THE SPOKESMAN ADDED.

叶

THE FOLLOWING PRACTICES ARE SUGGESTED AS BASIC RULES FOR FOOD HYGIENE AT HOME:

(I)

PERSONAL HABITS TO BE OBSERVED WHILE PREPARING FOOD

(A) KEEP THE HANDS (LEAN. (B) NEVER COOK WHEN SICK. (C)

DRESS UP CUTS AND SORES.

(D) NO SMOKING, COUGHING AND SNEEZING OVER FOOD.

(11) SOURCE OF FOOD

(A) DON'T BUY FOOD WHICH IS NOT PROPERLY PROTECTED

AGAINST DUST AND VERMINS.

DON'T PATRONISE ILLEGAL COOKED-FOOD HAWKERS.

(B)

(III)

FOOD STORAGE

(IV)

NEVER STORE FOOD IN ROOM TEMPERATURE FOR A LONG PFRIOD.

MAKE GOOD USE OF THE REFRIGERATOR.

FOOD PREPARATION AND COOKING

(A)

SEPARATE RAW AND COOKED FOOD.

(R)

COOK FOOD THOROUGHLY.

(C)

DISPOSE OF REFUSE PROPERLY.

(D)

KEEP THE KITCHEN CLEAN.

ET

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