• The first cluster involved one male and two females, aged 29 to 30.
• The second cluster involved a male and a female, aged 35 and 29.
• The third cluster involved two males and two females, aged 26 to 36.

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.

• Purchase seafood from reliable and approved sources with health certificates issued by the relevant authority.
• The management should provide training to food handlers so that they can fully understand the risk of cross contamination in handling raw food and observe good personal hygiene to prevent cross contamination.
• Review the food preparation work flow to identify the risk of cross contamination and design a food safety plan to eliminate the risk.
• Wash hands thoroughly between handling raw and cooked seafood.
• Wear protective clothing (e.g. gloves) and cover all wounds when handling raw seafood.
• Use separate food preparation areas for handling of raw, cooked , ready to eat and high risk foods (e.g. oysters for raw consumption and sashimi).
• Handle raw foods and cooked foods or ready to eat foods (e.g. fruits) by using designated utensils, including cutting boards, knives and wiping cloths.
• Food ingredients suc h as sauce prepared in advance should be kept above 60 oC or at or below 4 oC.
• Cook seafood thoroughly before serving.