The owner, a branch manager, two chefs and an intern of the Polam Kopitiam branch in Xinyi, Taipei, were charged with negligent homicide, negligent injury and violating the country’s food safety regulations.

The cause of death of the six victims was linked to a toxin called bongkrekic acid. The deadly toxin was found in all the victims, who had consumed rice noodles which were improperly stored, The Straits Times reported.

The victims are believed to have eaten char kuey teow, among other foods. At least 33 other diners also reportedly fell sick after eating at the restaurant around the same period.

Deputy public prosecutor Kao I-shu said the chefs and intern had stored opened packages of the noodles at room temperature, though they knew it had to be stored at a low temperature, and continued to serve the noodles to customers.

“One of the chefs also did not prevent cross-contamination as he had used the same plastic bag as a glove when handling noodles opened at different times,” said Kao.

The restaurant’s hot and humid conditions allowed a bacterium to grow, which then produced the bongkrekic acid, he said.

The prosecutor also said the outlet’s owner failed to set and enforce a food safety management system and tried to shift the blame after the incident, without remorse.

Kao did not elaborate on the offence the branch manager was charged with.

He said the prosecution sought at least four years and two months’ imprisonment for one of the chefs, known only as Ho, and at least four years for the owner.

He also recommended meting out a “heavier penalty” for the other chef and “an appropriate sentence” for the branch manager and intern, but did not elaborate further.

In Taiwan, causing death by negligence is punishable by up to five years in jail or a maximum fine of NT$500,000, equivalent to about RM67,900.

All of the branches of Polam Kopitiam, a Malaysian vegetarian restaurant, were ordered to shut after the food poisoning incidents last year.