FEHD steps up inspections of poon choi sellers ahead of Lunar New Year

The Food and Environmental Hygiene Department (FEHD) has stepped up inspections of food premises selling poon choi across the city ahead of the Lunar New Year, with enforcement efforts to continue throughout the festive period.

Poon choi, or basin cuisine, is a traditional Cantonese and Hakka celebratory dish featuring layers of diverse, slow-cooked ingredients—such as pork, seafood, and vegetables—served together in a large, shared metal or wooden bowl.

The department said poon choi typically contains a wide variety of ingredients and involves relatively complex preparation and storage processes, increasing potential food safety risks if not handled properly.

It said the focus of the inspections includes checking the temperature control of poon choi production and storage to ensure that hot food is kept at or above 60 degrees Celsius while cold food is kept at or below 4 degrees C, and to avoid prolonged storage of food in the danger zone of temperature between 4 degrees C and 60 degrees C.

Officers are also checking whether raw and cooked food are handled and stored separately to prevent cross-contamination.

In addition, inspections cover the personal hygiene of food handlers and whether premises are equipped with adequate handwashing facilities and cleaning supplies.

The department advised members of the public to consume poon choi as soon as possible after collection or cooking and not to leave it at room temperature for more than two hours. If refrigerated, poon choi should be kept at 4 degrees Celsius or below to reduce the risk of bacterial growth. It should also be reheated thoroughly before consumption.