• The first cluster involved five males and three females, aged 48 to 68.

• The second cluster involved two males and three females, aged 26 to 57

To Kwa Wan

• Various food items including cooked shrimp

• Food suspected to be contaminated by Vibrio parahaemolyticus

• 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 crosscontamination 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 foodhandling area for handling raw food. If raw, cooked and ready-to-eat foods need to be handled in the same preparation area, disinfect the area thoroughly between uses.

• 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.