The exposure assessment was carried out for Staphylococcus aureus in kimbab by predicting growth of S. aureus and the production of enterotoxin using Food MicroModel$^{circledR}$ program. Environmental parameters selected were pH 5.5, Aw 0.999, and storage temperatures in the range of 10 to $30^{circ}C$. It was predicted that 6.3 hr could be a critical time for enterotoxin production while kimbab was stored at $30^{circ}C$. Mild case scenario analysis showed that enterotoxin could not be produced if kimbab was kept at $10^{circ}C$ during preparation and distribution and then left at $25^{circ}C$ for 4 hr before consumption. In the worst case scenario, the keeping time at $25^{circ}C$ was assumed to be 7.0 hr. The level of S. aureus in the worst case was predicted to be $6.8{ imes}10^6CFU/g$ which is lower than the critical level ($7.8{ imes}10^6CFU/g$) for toxin production.