• The first cluster involved two females, aged 29 and 30.
• The second cluster involved three females, aged 22 to 49.

Pancake

• Food contaminated with Salmonella.
• Food prepared too far in advance.
• Inadequate cooking.
• Improper holding temperature.
• Unpasteurised eggs are used for preparing dishes with raw or lightly cooked eggs.

• Use pasteurised eggs for food without heat treatment or with lightly cooked eggs.

• Pay special attention if pooled eggs (liquid eggs made by combining a number of cracked, raw eggs in a container) are used:

  • Store pooled liquid eggs in the refrigerator and only take out the amount as needed.
  • Use all pooled liquid egg on the day of pooling and avoid topping up by new eggs.
  • Becareful not to spill raw eggs on other food, surfaces or utensils.
  • Pooled liquid eggs should not be used to prepare raw or uncooked egg containing dishes.
• Thoroughly cook egg dishes until the core temperatures reach 75°C or above.
• After cooking, hot dishes should be kept at above 60°C and cold dishes at 4°C or below if served at a later time.
• Prepare egg dishes on a per order basis and avoid leaving them under room temperature for a prolonged period of time.
• Avoid using cracked eggs in preparing dishes.
• Other pre-cooked ingredients that will be used later should be stored at either above 60°C or 4°C or below.
• Store and handle raw food and ready-to-eat food separately to avoid cross contamination.
• Provide training for staff in food hygiene regularly and ensure that they maintain good personal hygiene and clean and disinfect the utensils, equipment and working area regularly and as needed.