• The first cluster involved three males and two females, aged 12 to 70.
• The second cluster involved two males, aged 16 and 51.

Chilled abalone with ice

• Food contaminated by Vibrio parahaemolyticus
• Improper food holding temperature
• Raw and cooked food were in close proximity, and placed on the same working table
• Inadequate cooking
• Utensils were contaminated by raw food

• Purchase seafood from reliable and approved sources with health certificates issued by the relevant authority.

• Review the food preparation work flow to identify the risk of cross- contamination and design a food safety plan to eliminate the risk.

• Handle raw foods and cooked foods or ready-to-eat foods by using designated utensils, including cutting boards and knives.

• Avoid cross-contamination of raw and cooked food during storage and handling. Cooked food should not be carried to the food- handling area for handling raw food.

• Cooked foods should be stored in a designated refrigerator to avoid cross-contamination with other foods.

• Wash hands thoroughly between handling raw and cooked food. Clean and disinfect utensils, equipment and working areas regularly.

• Wear protective clothing (e.g. gloves) and cover all wounds when handling raw food.

• Cook seafood thoroughly before serving.

• 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.