Feature Articles

(I) Food Safety Street

(II) The Proposed Food Safety Bill

In view of the growing public concern over food safety, the Chief Executive announced in the 2007 Policy Address that he would introduce a Food Safety Bill to enhance the food regulatory system in Hong Kong and to strengthen the import control measures on some specified food types. The key features of the proposed Food Safety Bill are summarized in the ensuing paragraphs.

Mandatory Registration Scheme for Food Importers and Distributors

Given that some 95% of the food in Hong Kong is imported from overseas, there is a need to establish a well-structured and comprehensive database of all food importers and distributors in Hong Kong to facilitate food tracing. The Government proposes to include in the Food Safety Bill a mandatory requirement for all food importers and distributors to register with the Food Safety Authority. Only registered food importers and distributors will be allowed to import food into Hong Kong and distribute food. Food distributors will not include mere transporters of food and food retailers. Moreover, the Food Safety Bill will also stipulate that food distributors and retailers can only patronize registered food importers/distributors.

Food Traceability – Record-keeping Requirement

To trace quickly where the problem food came from and where it has gone to in the event of a food incident, we need to further require food importers and distributors to keep records on the movement of food. This requirement will also apply to all food retailers. However, food retailers will only be required to keep records of the business from which it obtained its food, but not information on the final consumers to whom it sold the food.

Specific Import Control for Food Types

Management at source is a key success factor for ensuring food safety. As Hong Kong relies heavily on imported food, this basically means import control. In order to ensure that all food which enters Hong Kong is fit for human consumption, various import control measures for different food types will be implemented according to their risk level. There is also the need to balance the risk factor against the concerns of the public and the trade about over-regulation which will result in higher compliance cost, and hence higher food price and reduction in food choice.

To cater for food brought in by members of the public returning from overseas, it will be stipulated in the Food Safety Bill that import of certain food types by bona fide travellers for non-commercial use will be exempted from the import requirements.

Prohibition of Import and Sale of Problem Food and Mandatory Recall

Under the Food Safety Bill, the Food Safety Authority will be empowered to issue a prohibition of import order, prohibition of sale order and/or a recall order where the Authority has reasonable grounds to believe that the food concerned poses a serious health hazard to the public. This measure is solely for addressing public health concerns. Where the Food Safety Authority is aware that only the food products produced by a particular overseas plant or only the food products of a particular batch to be imported from overseas have problem, the prohibition of import order will apply to that particular plant or that particular batch of food, instead of the whole exporting country/place.

Consultation

Details of the proposed Food Safety Bill can be downloaded from the webpage of the Food and Health Bureau (http://www.fhb.gov.hk/en/press_and_publications/consultation/index.html). Should you have any views on the proposal, please send them to the Food and Health Bureau by mail, facsimile or e-mail on or before 31 March 2008 .

Food Branch, Food and Health Bureau
Government Secretariat
20/F., Murray Building
Garden Road
Hong Kong
Fax No. : 2136 3281
E-mail Address : food_safety_bill@fhb.gov.hk

(IV) Eating Globefish Can Result in Poisoning

Readers' Corner

(I) Sulphur Dioxide in Fresh Meat

Why is Sulphur Dioxide Added to Meat?

Consumers always make judgments of whether meat is fresh by its colour. Cuts of meat exposed to air for an extended period of time become brownish-red through natural oxidation. The meat will hence be regarded as not fresh and undesirable for consumption. Sulphur dioxide is illegally added to meat to quench the oxidative process so that the meat can retain its purplish-red or cherry-red colour for a long period of time.

What are the Health Concerns Regarding Sulphur Dioxide Added to Meat?

Sulphur dioxide is a food additive of low toxicity. It is water-soluble and most of it tends to be removed through washing and cooking. Under normal circumstances, it should pose no adverse health effects on humans. However, for susceptible individuals who are hypersensitive to sulphur dioxide, there may be allergic symptoms including shortness of breath, headache and nausea.

(II) Nitrofuran Metabolites in Canned Luncheon Meat

Despite the presence of evidence showing that nitrofuran may cause cancer to animals, there is insufficient evidence proving that nitrofuran is carcinogenic to humans. The use of nitrofuran in animals has already prohibited in a number of countries (including EU member states, the US, Canada, Australia and Mainland China).

CFS has taken a total of 19 samples of canned pork products of the brands in question for testing. Among them, two samples are found to contain a nitrofuran metabolite. The levels detected are low, and normal consumption should not pose health risks to consumers.

(III) Heavy Metals in Dried Oysters

It was reported in December 2007 that the cadmium and chromium levels in two dried oyster samples from Lau Fau Shan exceeded the legal limits. This has aroused public concern. How are the cadmium and chromium levels in dried oysters determined?

Can the Above Approach Ensure the Supply of Safe Food in Hong Kong?

People often confuse the limits stipulated in law with the respective safety reference values such as the Provisional Tolerable Weekly Intake (PTWI) established by the Joint Food and Agriculture Organization (FAO) / World Health Organization (WHO) Expert Committee on Food Additives (JECFA). To monitor and maintain food standards, the law states the amounts of chemicals allowed in different foods. Consuming food products with chemicals exceeding the legal standards does not automatically imply that the consumer's health is at risk. CFS will take into account the levels of the chemicals present in the food and the average quantity of the food consumed when assessing the overall safety of the food samples and the associated health effects of the chemicals detected.

(IV) Introduction of the Nutrient Information Inquiry System

Food News

Understanding Sodium

Food Safety Plan Corner

Critical Control Point of Preparing Scrambled Eggs with Shrimps

Scrambled eggs with shrimps is a homely dish. It is simple, tasteful and loved by people of all ages. When preparing this dish, attention should be paid to some critical points on safety. You may refer to the following safe cooking tips and prepare for your family a delicious and healthy dish. To cater for the ladies at work, frozen shrimps are used in this recipe.

Steps

1. Remove the intestines of thawed shrimps. Rinse, wipe dry and scald shrimps until cooked. Remove shrimps from water and drain.
2. Beat eggs in a clean container, add seasoning and mix well.
3. Preheat the wok and add 2 tbs. oil. Add egg mixture and fry slowly. Then add shrimps and stir fry until egg mixture fully solidifies.

Production Process

Safety Tips on Production of Scrambled Eggs with Shrimps

1. Purchase
   • Purchase ingredients from licensed and hygienic retailers.
   • When buying the ingredients, make sure that
     • there are no cracks and no dirt on the egg shells;
     • frozen shrimps are stored in the freezer at -18℃ or below;
     • all ingredients are used before the expiry date.
2. Storage
   • Store the ingredients immediately at proper temperature
     • refrigerate the eggs at 4℃ or below;
     • store the frozen shrimps in the freezer at -18℃ or below.
   • Practise the first-in-first-out stock rotation method.
3. Thaw
   • Thaw the frozen shrimps correctly, including
     • store the food in the fridge at 4℃ or below; or
     • put the food in the cool and running tap water; or
     • use the microwave oven.
4. Preparation
   • Before cooking, rinse the ingredients and all food contact surfaces (including worktops, chopping boards and utensils).
   • Before cooking and between handling raw food and cooked food, wash hands thoroughly with warm water and soap.
   • Use two different sets of utensils (including knives, chopping boards, bowls and plates) for handling raw food and cooked food.
5. Cooking
   • Eggs should be fully cooked until egg yolk and egg white become solid.
   • Shrimps should be cooked until they are not transparent.
   • The overall core temperature of food should reach 75℃ for 30 seconds.
6. Consumption
   • The cooked food should be consumed as soon as possible. It should not be kept at room temperature for more than two hours.

Briefing of activities

(I) Consumer Liaison Group (CLG)

Established by the Centre for Food Safety (CFS) in August 2006, CLG provides a platform for the government to communicate and exchange views with the public on food safety issues. During the year, various activities were held for CLG members. Among them, there were 7 focus group meetings, which covered topics such as Egg Controls in Hong Kong, Proper Handling of Vegetables and Fruits, Development of Food Standards, Trans Fats in Foods, Effectiveness of Message Dissemination through CFS Website and Publications, and Proposed Regulatory Framework for Pesticide Residues in Food.

From CLG members' suggestions and comments provided in the focus group meetings, CFS understands the public's knowledge and risk perception of food safety issues. Appropriate publicity is planned so as to keep the public better informed of the food safety information released by CFS.

CLG members were invited to attend the Public Consultation Forums on Amendment to the Preservatives in Food Regulations and Proposed Regulatory Framework for Pesticide Residues in Food in Hong Kong held in January and December 2007 respectively.

CLG members were also invited to attend a talk on risk perception of food safety issues held in March 2007.

To express appreciation to CLG members for taking part in various activities over the year and promote continued participation, CFS invited some members to attend the Food Safety Day, a major event organized in August 2007, as invited guests. It is hoped that, after gaining personal experience in the diversified publicity activities, members will put forward more suggestions on similar activities in future.

In 2008, CFS will continue to work closely with CLG, promote communication with the public on food safety issues and enhance the food safety standards in Hong Kong.

(II) Public Consultation on the "Proposed Regulatory Framework for Pesticide Residues in Food in Hong Kong"

To better protect public health, facilitate effective regulatory control and promote harmonization between local and international standards, CFS proposes to introduce a new subsidiary legislation to govern pesticide residues in food. The proposed regulatory framework is set out in the Consultation Document on "Proposed Regulatory Framework for Pesticide Residues in Food in Hong Kong", which can be downloaded from CFS's website (http://www.cfs.gov.hk).

Public consultation on the above proposed regulatory framework began on 13 November 2007. Two public consultation forums were held in December 2007 to introduce and discuss the proposed regulatory framework. Majority of the participants supported the broad direction and principles proposed. They considered that the proposed regulatory framework could enhance food safety for further protection of public health.