Steamed Food and Fried Rice

Steamed Food and Fried Rice

'''Steamed food & steamed bun (cont�d)Steamed food & steamed bun are usually served hot to customers. Hence, pathogens are covered in microbiological testing. Rice-roll, congee & rice dumpling (cont�d)Preparation of rice-roll involves multiple manual handling steps.''' Samples include steamed minced beef ball, fish ball, steamed chicken with fish maw, steamed beancurd sheet roll with chicken, steamed beancurd sheet roll with duck feet, vegetable dumpling, Chiu Chow-style steamed dumpling, steamed fresh prawn dumpling, steamed stuffed dumpling, pork rib, chicken feet, steamed beancurd sheet roll, steamed glutinous rice roll, mini-sized sticky rice wrapped in lotus leaf and sticky rice wrapped in lotus leaf, steamed barbecued pork bun, steamed egg custard bun, steamed pumpkin bun, steamed sweet molten bun, steamed vegetable and meat bun, steamed lotus seed paste bun, steamed chicken bun, Chinese plain bun, baked barbecued pork bun and steamed sago dumpling. AGV HELMET GP-TECH 5-CONT SM 0381O09L001005 the best helmet !

Steamed food & steamed bun Steamed food & steamed bun are usually served hot to customers. However, inadequately cooked or reheated items may contain foodborne pathogens. Hence, pathogens are covered in microbiological testing. Chemical analysis includes testing of preservatives and colouring matters for intensifying colour of food (e.g., chicken feet).Results shows that all samples are satisfactory.

Rice-roll, congee & rice dumplingSamples include different kinds of rice-roll and fried fritters wrapped in rice-rolls, commonly consumed congee with pig giblets, congee with fish ball, congee with preserved egg and pork, congee with dried fish and peanut, congee with slices of fish, congee with beef, congee with minced beef, congee with pig kidney and liver, "Boat" congee, congee with chicken and plain congee and various rice dumplings.

Rice-roll, congee & rice dumpling (cont�d)Preparation of rice-roll involves multiple manual handling steps. Inadequate reheating may facilitate the growth of bacillus cereus in such cereal products. Pathogens may be present in congee with inadequately cooked ingredients.The CFS also tested for the use of preservatives (e.g., boric acid) in ingredients of rice-roll, congee and rice dumplings.All samples tested for pathogens and preservatives are satisfactory.