·  Refrigerator must be kept at 0 – 4oC Degrees ·  Always separate utensils for handling of raw and cooked meat to avoid cross contamination ·  Always wash hands, utensils and working surfaces thoroughly before and after handling food

Fresh Meat

• Refrigerate meat immediately after purchase
• Store raw meat in plate and place on the lower part of the refrigerator to avoid contaminating cooked food or ready to eat food from blood dripping
• Do not keep cooked meat in refrigerator for no more than 2 days
• Cook meat thoroughly especially poultry and pork
• If cooked meat is left over, store it in the upper part of the refrigerator
• Re-cook thoroughly the left over cooked meat before consumption

Frozen Meat

• Refrigerate meat immediately after purchase
• Store raw meat in plate and place on the lower part of the refrigerator to avoid contaminating cooked food or ready to eat food from blood dripping
• Do not keep cooked meat in refrigerator for no more than 2 days
• Cook meat thoroughly especially poultry and pork
• If cooked meat is left over, store it in the upper part of the refrigerator
• Re-cook thoroughly the left over cooked meat before consumption

Vegetables

• Always remove the outer leaves of the vegetables
• Wash vegetables thoroughly with clean water with several times or soak them in clean water for at last 1 hour and rinse well
• Always cook vegetables thoroughly before consumption

 

General Seafood

• Store seafood in the lower part of the refrigerator after purchase
• Wrap seafood properly
• Wash seafood thoroughly under cold running water to ensure it is clean before cooking
• Always keep seafood in the refrigerator before cooking
• Must cook seafood thoroughly
• Consume immediately after cooking and keep it on the top part of the refrigerator for left-over

 

Coral Reef Feed Fish

• Do not consume large amount of Coral Reef Feed Fish at one meal
• Avoid consuming roe, liver, guts, head and skin of these fish
• Avoid drinking alcoholic beverages or nuts when consuming to avoid poisonings as this may react with the toxins

 

Shellfish

• Buy only fresh shellfish with intact shells and normal odor
• Scrub and rinse shellfish thoroughly in clean water
• Remove shells before cooking as the impede heat penetration
• Remove the viscera of shellfish before cooking.
• Cook Shellfish thoroughly before consumption
• Do not eat large amount of shellfish in one meal

 

食物處理貼士

• 確保雪櫃溫度經常保持在攝氏零至四度。
• 利用不同的器具處理生肉及熟肉，避免交叉污染。
• 在處理生肉之前及之後，要徹底清洗雙手、器具及工作枱。

新鮮肉類

• 購買回家後，要立即將肉食放入雪櫃冷藏。
• 生肉要放在碟上包裹好，放入雪櫃的最下格，以防其汁液淌下污染熟肉或即食食品。
• 已煮熟的肉不應存不超過二日，即使存放在雪櫃。
• 肉食，尤其是家禽及豬肉，要徹底煮熟。
• 若要保留剩餘的熟肉，應放在雪櫃的最上格。
• 剩餘的熟肉要徹底翻熱才可食用。

冷凍肉類

• 解凍方法，可將肉食放在雪櫃中，或置於流動的自來水中解凍。
• 解凍肉類時，應將肉食包裹好，避免受污染。
• 若放肉食於雪櫃解凍，食物應在兩天內食用。

 

中式蔬菜（例如　白菜、菠菜及芥蘭）

• 永遠清除外圍的菜葉。
• 在清水下重複數次沖洗蔬菜或將蔬菜浸在清水中約一小時，然後清洗。
• 進食前要徹底煮熟蔬菜。

 

一般海產(例如蝦、淡水魚等)

• 應將海產貯存在雪櫃的最下格，直到烹煮時才取出。
• 將海產妥善包裹好。
• 烹煮前，將海產內外使用流動的冷水徹底沖洗乾淨。
• 烹煮前，應將海產放回雪櫃的最下格。
• 確保海產徹底煮熟。
• 海產煮熟後，應即時進食，或將海產蓋好放進雪櫃最上格。

 

珊瑚魚類

• 一餐內不可吃大量珊瑚魚。
• 避免進食珊瑚魚的卵、肝、腸、魚頭及魚皮，因它們積聚較多毒素。
• 進食珊瑚魚時，應避免飲酒或吃果仁，因它們可能會與毒素產生反應，便中毒。

 

貝類海產（例如蠔、蜆、帶子)

• 購買外殼完整及沒有異味的新鮮具類海產。
• 使用流動的冷水將外殼內外徹底沖洗乾淨。
• 烹煮前，應將外殼除掉，避免影響海產的熟透程度。
• 烹煮前，將具類海產的內臟清除。
• 將具類海產完全煮熟才可進食。
• 一餐內不可吃大量貝類食物。