• Cook food thoroughly and avoid raw or semi-cooked food.
• Do not handle cooked food with bare hands. Wear gloves if necessary.
• Keep the kitchen, cooking and eating utensils clean.
• Keep two sets of knife and chopping board, one for handling cooked food, another for raw food.

Hygienic food storage environment
• Consume food as soon as it is done.
• Store perishable food in refrigerator. Keep it well covered.
• Handle and store raw and cooked food, especially seafood, separately (upper compartment of the refrigerator for cooked food and lower compartment for raw food) to avoid cross contamination.
• Clean and defrost refrigerator regularly and maintain its temperature at or below 4℃.
• If necessary, refrigerate cooked leftovers and consume as soon as possible. Reheat thoroughly before consumption. Discard any spoilt food items.

3. Others
• Exclude typhoid carriers from handling food and from providing care to patients.
• Immunisation for typhoid fever is not routinely recommended. It does not provide full protection from infection.

Centre for Health Protection Website
www.chp.gov.hk

24-Hour Health Education Hotline of the Department of Health
2833 0111

Produced in May 2006