Chilled meat/poultry

• Chilled meat/poultry is meat/poultry which has been preserved by chilling at a temperature between 0 and 4ºC from the point of slaughter, storage and transportation, to the point of sale.
• Retail outlets that sell chilled meat/poultry should display notices indicating that chilled meat/poultry is allowed for sale on the premises, and have installed refrigerators in good working condition with sufficient capacity for storage and display of chilled meat/poultry between 0 and 4ºC at all times.
• Storing chilled meat/poultry at improper temperature will promote the growth of bacteria, affecting the quality and consumption safety of chilled meat/poultry.

Advice to the Public

• When buying chilled meat/poultry, consumers should patronise retail outlets that have displayed notices indicating that chilled meat/poultry is allowed for sale on the premises, and select chilled meat/poultry properly stored and displayed in refrigerators at temperature between 0 and 4ºC.
• Unless the meat/poultry is immediately processed, it should be stored inside refrigerator at temperature between 0 and 4ºC.
• If irregularities are detected, please inform the Food and Environmental Hygiene Department on 2868 0000 or 1823 for follow-up action against concerned retail outlets.