• The first cluster involved two females aged 36 and 40
• The second cluster involved four females aged between 30 and 46
• The third cluster involved four females aged between 30 and 60

Gimbap, which consisted of shredded egg

• Food suspected to be contaminated by Salmonella

• Preparing food too early in advance

• Food stored at improper temperature

• Food contaminated by unclean utensils

• Thoroughly cook egg dishes until the core temperatures reach 75°C or above.

• Prepare egg dishes on a per order basis and avoid leaving them under room temperature for a prolonged period of time.
• Pre cooked food subjected to cold storage should be cooled from 60°C to 20°C within 2 hours; and from 20°C to 4°C inside a chiller within the next 4 hours.
• 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.
• Handle raw foods and cooked foods or ready to eat foods by using designated utensils, including cutting boards and knives.
• Ensure that staff maintain good personal hygiene and that their utensils, equipment and working area are cleaned and disinfected regularly.
• 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 (e.g. proper and frequent hand washing).