• The cluster involved four males and six females, aged between 1 and 37.

To Kwa Wan

• Various food items including soft-boiled eggs

• Food contaminated by Salmonella

• Inadequate cooking

• Use pasteurised eggs for dishes containing raw or undercooked 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.
  • Be careful 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℃ or above.
• After cooking, hot dishes should be kept at above 60℃ and cold dishes at 4℃ 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.