| 1. | Update in suspected " poon choi " food poisoning
涉及盆菜的怀疑食物中毒个案最新情况 |
| 2. | Update in suspected " poon choi " food poisoning cases
涉及盆菜的怀疑食物中毒个案最新报 |
| 3. | Safety tips for enjoying " poon choi
享用盆菜安全贴士 |
| 4. | " poon choi " should be kept at 60 degree celsius or above after cooking
已烹煮的盆菜的温度应保持在摄氏度或以上 |
| 5. | When preparing and consuming " poon choi " , members of the public and food manufactures should
食物生产商及市民在准备或享用盆菜时，亦应注意下列事项： |
| 6. | If " poon choi " requires transportation before consumption , it should be kept warm at more than 60 degrees celsius ; and
盆菜如需要运送供客人食用，盆菜的温度应保持在摄氏度以上 |
| 7. | People should order " poon choi " from licensed premises and should not pick it up too early in advance for consumption
市民应向持牌食肆订购盆菜，避免在食用前过早从食肆提取盆菜 |
| 8. | Initial investigations revealed that the " poon choi " was ordered from a food premises and delivered to the patients home on the same day
初步调查显示盆菜购自一间食肆，当日送至他们家中。 |
| 9. | Another series of workshops and seminars , this time on the haccp - based food safety plan , is arranged from november to february 2006 for poon choi suppliers
本署在11月至2006年2月期间，安排新一轮工作坊和研讨会，向盆菜供应商讲解以“食物安全重点控制”为本的食物安全计划。 |
| 10. | The affected , five women and six men aged between 12 and 50 , developed vomiting , diarrhoea and fever about 13 to 41 hours after consuming " poon choi " during lunch at home in tuen mun on february 25
受影响人士为5女6男，年介乎12至50岁， 2月25日于屯门家中午膳时进食盆菜，约13至41小时后，他们陆续出现呕吐肚泻及发烧的病徵。 |
