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With the growing popularity of "Poon Choi" and large-scale "Poon Choi" feasts, the Food and Environmental Hygiene Department urges food manufacturers and the public to be mindful of food safety when preparing, ordering or consuming this traditional local cuisine.
"As 'Poon Choi' needs considerable time to prepare because of the great variety of food it contains, special attention should be paid to microbiological risk factors when preparing it," the department's Consultant (Community Medicine) (Risk Assessment and Communication), Dr Ho Yuk-yin, said at a press conference today (January 18).
"Those factors are especially important when preparing for large-scale 'Poon Choi' feasts."
All the ingredients for "Poon Choi" should be cooked thoroughly and the centre temperature of the food should reach 75 degrees Celsius.
"Poon Choi should be kept at 60 degrees Celsius or above after cooking," Dr Ho said.
When preparing "Poon Choi", food manufacturers should buy ingredients, especially cooked ones, from reputable suppliers. Cooked food should be handled carefully to prevent contamination, he said.
"If foods, especially seafood and poultry, are not well cooked, pathogens that survive may cause food poisoning," Dr Ho said.
"It is also advisable to cook the foods on the day they will be served in order to minimise chances of contamination," he added.
If the "Poon Choi" requires transportation before consumption, it should be kept warm at more than 60 degrees Celsius.
"Consumers also have a role to play in ensuring food safety when ordering and handling 'Poon Choi'.
"People should order 'Poon Choi' from licensed premises and should not pick up 'Poon Choi' too early in advance before consumption. Reheat the 'Poon Choi' once it arrives home and consume it in one go as soon as possible."
To enable food suppliers to better understand the proper procedures for "Poon Choi" production, the department has been organising eight seminars for the trade since November last year. Separate leaflets for the trade and the public have also been produced to enhance their awareness.
More safety tips for enjoying "Poon Choi" are available on the department's website (www.fehd.gov.hk).
Ends/Wednesday, January 18, 2006
Issued at HKT 12:55
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