Thecluster involved eight males and two females, aged 29 to 51

• Consumption of raw food.
• There was no designated refrigerator to store raw oysters.
• Food handlers handled raw oysters and other cooked items at the same time.
• Raw oysters and other food items were prepared in the same kitchen basin.

Details

Lava cake with ice-cream

• Food contaminated with Salmonella.
• Cake batter and raw food were placed in the refrigerator.
• Cake batter was prepared too far in advance without immediate use.
• Inadequate cooking of the cake.
• Food handlers prepared unpasteurised eggs of other dessert and the lava cake batter at the same time without changing gloves which could cause cross-contamination.

Details

Oysters eaten in raw state

• Consumption of raw food.
• There is no designated refrigerator to store raw oysters. Other raw and cooked foods are stored in the same refrigerator on the top shelf.
• Raw oysters and other cooked items were displayed on the same buffet table. Although separate tongs were provided, it was still possible to cause cross-contamination by service attendants.

Details

Oysters eaten in raw state

• Consumption of raw food
• Improper holding temperature of raw oysters in the refrigerator.
• Oyster knifes were cleaned with filtered water only. No disinfectant
  was used and no disinfectant was found in the knife box.
• Mixing of the new and old batch of raw oysters and place into the
  same container inside refrigerator. No frequent cleaning of the raw
  oyster containers was found.

Details

Soft
shell crab risotto with salted egg sauce

• Food contaminated by Samonella and Vibrio
  parahaemolyticus
• Contamination by raw food /utensil.
• Improper holding temperature of the golden salted egg sauce.

Chilled South African Abalone with ice,
Cheese Lobster Noodles,
Fried Crab with Ginger Onions

• Food contaminated by Vibrio parahaemolyticus
• Same work surface was used for the preparation of both raw and cooked food.

• Raw and cooked food were stored together without being covered properly.
• Same set of knives were used for both raw and cooked food.

Sandwiches (takeaway)

• Using unpasteurized eggs to make mayonnaise sauce.
• Improper (faulty refrigerator) and prolonged (up to 3 days) storage of the sauce.

• Hainanese chicken
• Fried siu mai
• Curry fish ball and pork skin
• Fried u don with BBQ pork
• Fried pork chop

• Improper holding temperature
• Contamination of cooked foods by utensils and raw foods
• Inadequate reheating

• Preparation far too advanced
• Unsafe storage temperature
• Contamination of utensils

• Food contaminated by Vibrio parahaemolyticus and Norovirus

• Food contaminated with scombrotoxin (histamine)

• Food contaminated with Salmonella

• Food contaminated with Salmonella.
• Cakes and raw food are placed in the same storage compartment of the refrigerator.
• Unpasteurised raw egg white was used in cake.
• Pasteurised liquid egg yolk is not refrigerated according to the manufacturer's instructions.