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Cross-boundary Groceries - Be Legal and Safe

Cross-boundary groceries have grown in popularity since the full resumption of regular travel between Hong Kong and the Mainland.  Some people may purchase fresh and ready-to-eat (RTE) food from the Mainland and bring them back through various immigration control points.  Consumers should exercise caution in securing food safety and follow relevant legislation.  This article will highlight relevant local regulatory requirements of imported food, discuss the food safety concerns of cross-boundary groceries and explain some general food safety principles from purchase to storage.

Be Aware of the Regulatory Requirements when Importing Food

Food items like game, meat, poultry and eggs are common choices among consumers, yet they are regarded as regulated food in Hong Kong.  According to the Imported Game, Meat, Poultry and Eggs Regulations (Cap. 132AK), each consignment of regulated food, whether for personal use or not, has to be accompanied by a health certificate issued by the issuing entity of the place of origin or written permission from the Food and Environmental Hygiene Department (FEHD) (Figure 1).  Offenders are liable on conviction to a maximum fine of $50,000 and imprisonment for six months under Cap. 132AK.

Figure 1: Valid health certificates are required when importing regulated food

As stipulated in the Frozen Confections Regulation (Cap. 132AC) and the Milk Regulation (Cap. 132AQ), approval from the FEHD is required when importing frozen confections, milk or milk beverages into Hong Kong from a source of manufacture for sale.  Besides, marine product importers should obtain health certificates issued by the issuing entities of the countries of origin to accompany their imports certifying that the marine products concerned are fit for human consumption.

Of note, merely changing food packaging designs and materials like packing raw meat in foil or using vacuum packing for meat makes no difference in the enforcement of the regulations.  Consumers are reminded to abide by the relevant Hong Kong laws when bringing food across the boundary.  The Centre for Food Safety (CFS) has stepped up interception and enforcement actions, and deployed quarantine detector dogs to assist in law enforcement at various land boundary control points.

What are the Food Safety Concerns of Cross-boundary Groceries?

Some customers would prefer to buy a variety of products, including RTE food like siu-mei and raw food like fresh produce, at one go.  Cross-contamination of RTE food with raw food may result from mixing the two types of food, causing cross-contamination of pathogens onto the RTE food.

In addition, the formats of food labels and nutrition labels of prepackaged food may be different from locally sold products.  Some products may show manufacture dates rather than “use by” or “best before” dates required under the local labelling regulation.  Besides, the nutrients shown on the nutrition labels may be different from the local requirements.  Such deviations may result in misinterpretations.

Owing to the long distance between markets and home, it may take time to deliver the food back home after purchase.  The food purchased may be kept in shopping bags for hours before preparation or cold storage.  Keeping food especially the RTE ones at an improper holding temperature not only results in possible deterioration, but also causes bacterial proliferation in the food purchased.

Tips on Securing Food Safety

It is best to prepare different shopping bags for raw and RTE foods.  Raw food should be separated in shopping bags to prevent the juices from contaminating other food items.  The materials of the shopping bags should be water impermeable and preferably sealable to minimise contamination of the food by the surroundings.

When purchasing prepackaged food, the details of food labels should be studied.  The dates printed on the packages may have different meanings other than expiry dates.  Do not buy food beyond its expiry date.  It is also wise to refer to the ingredient list and nutrition label to find out the ingredients and allergens in the food for making informed choices.

Insulated bags and ice packs should be used for keeping hot and cold food respectively.  For RTE food exposed to the Temperature Danger Zone between 4°C and 60°C after purchase, follow the 2-hour/4-hour rule.  Upon arrival, store RTE, frozen and chilled foods in refrigerators promptly to maintain their quality.

Key Points to Note

1. The import of regulated food including game, meat, poultry and eggs should be accompanied by a valid health certificate and/or written permission from the FEHD.
2. Cross-contamination of RTE food by raw food, misinterpretations of food labels and nutrition labels as well as prolonged food storage at an improper holding temperature are food safety concerns of cross-boundary groceries.
3. Food safety risks can be minimised by keeping raw and RTE foods separately, reading labels correctly and storing RTE food in insulated containers.

Advice to the Trade

• Source imported food from reliable suppliers; regulated food should be supported by valid health certificates.

Mascot ON in Lesson

Shellfish Toxins - Nemesis of Shellfish Lovers

The CFS received referrals from the Centre for Health Protection of two suspected cases of paralytic shellfish poisoning (PSP) and neurotoxic shellfish poisoning (NSP) in April and May 2024 respectively.  Patients in both cases developed symptoms within one hour after consuming a variety of shellfish at home, including conches, scallops, common oriental clams, sea snails and areolate babylons.  An overview of shellfish toxins including their sources, modes of transmission, impact on human health and control measures in food will be provided in this article.

What are Shellfish Toxins?

Shellfish toxins are a group of natural toxins produced by certain species of algae known as dinoflagellate.  Episodes of human poisoning caused by shellfish toxins have been reported worldwide and the more important ones included paralytic shellfish toxins (PSTs), diarrhoetic shellfish toxins (DSTs), neurotoxic shellfish toxins (NSTs), amnesic shellfish toxins (ASTs) and azapiracid shellfish toxins (AZTs).  Details of these shellfish toxins and the symptoms of different shellfish poisoning have been discussed previously.

How do Shellfish become Contaminated with Shellfish Toxins?

Shellfish toxins mostly originate from harmful algal blooms (HABs), commonly known as “red tides”, which are caused by certain species of phytoplankton.  Since shellfish are filter feeders, they pump water through their systems, filtering out and eating algae and other food particles.  When shellfish eat large amounts of these toxic algae during red tides, the toxins will accumulate in the shellfish and sicken people who eat them (Figure 2).   Shellfish that have been involved in shellfish poisoning include mussels, clams, oysters, scallops, conches, sea snails and geoducks.

Risk-based Sampling and Test Selection

A risk-based approach is adopted for the selection of food samples and testing parameters, prioritising high-risk foods, previous unsatisfactory samples, reports of local or overseas food incidents, intelligence and public concerns.  An internal review is conducted regularly to reflect new legislation and standards.  The testing scope includes chemical, microbiological and radiological hazards, ranging from food additives and contaminants to pathogens and radiological parameters, as well as antimicrobial resistance bacteria.

The Food Surveillance Programme (FSP) is reviewed by the Expert Committee on Food Safety before implementation.  Additionally, a working group focuses on the unique challenges arising from food purchased via online platforms, adapting surveillance methods to this modern shopping trend.  The outcomes of these surveillance activities and the progress of the working group are reported regularly to the Panel on Food Safety and Environmental Hygiene of the Legislative Council, contributing to transparency and continuous improvements in food safety practices.

Figure 2: Shellfish filter feed on toxin-producing algae and accumulate the toxins in their bodies, which may eventually cause shellfish poisoning in humans

Control Measures on Shellfish Toxins

The possible presence of shellfish toxins in shellfish, as well as the health consequences to consumers, make shellfish toxins one of the most important hazards associated with shellfish.  The amounts of toxins taken up by shellfish and the duration in which these toxins remain in the shellfish tissues are different for different species of shellfish and depend on their growth environment conditions.  It has been reported that some shellfish species can remain toxic for an extended period of time, up to several months, after being exposed to toxins.  Currently, there are no practical and reliable methods to detoxify shellfish that are contaminated with shellfish toxins.

In the international arena, the control of shellfish toxins is mainly achieved through the implementation of algal toxin monitoring programmes, which monitor the presence of toxin-producing algae in shellfish harvesting or culture zones in the sea.  The testing of the levels of shellfish toxins in the meat of shellfish is also widely practised in different places.  In case toxic algal blooms are noted or shellfish toxins are detected at hazardous levels, the affected sea areas will be closed and shellfish harvesting and production suspended until toxicological investigation has confirmed that the shellfish is free from hazardous amounts of shellfish toxins.  Hong Kong has also adopted a similar monitoring programme for shellfish toxins producing algae.

With advancements in food technology and globalisation of the food trade, shellfish products can be shipped around the world.  Therefore, in addition to adopting monitoring programmes in shellfish harvesting areas, many places have implemented an FSP to cover the testing of shellfish toxins on food products available locally.

Myth and Facts

Can I tell if shellfish contain shellfish toxins by how they look?

No.  Shellfish containing dangerous levels of shellfish toxins do not look or taste differently from shellfish that are safe to eat.  Therefore, toxic shellfish cannot be distinguished from non-toxic ones visually.  Laboratory testing of shellfish is the only method of detecting shellfish toxins.

Can cooking shellfish destroy shellfish toxins and make them safe to eat?

Shellfish toxins are heat stable and cannot be destroyed by cooking, freezing or other food preparation procedures.  However, as shellfish toxins tend to concentrate in the internal organs of shellfish, the risk of shellfish poisoning can be reduced by removing and discarding all internal organs of shellfish where possible before consumption.

Key Points to Note

• Shellfish toxins are produced by algae known as dinoflagellate, and cannot be destroyed by cooking, freezing or other food preparation methods.
• Toxic shellfish cannot be distinguished from non-toxic ones visually.
• In general, shellfish toxins are concentrated in the internal organs of shellfish.  The risk of shellfish poisoning can be reduced by removing and discarding all internal organs of shellfish before consumption.

Advice to Trade

• Maintain proper trade records to facilitate source tracing when necessary.
• Do not accept shellfish from dubious sources.

Spot Check

Pork Jowl - Safe to Eat?

Pork jowl refers to “the part of meat connecting the head and trunk of a pig”.  In March 2024, there were news reports about the use of poor quality pork jowl, which was said to contain “a number of lymph nodes, lipomas and thyroid glands”, in food manufacturing processes in Fuyang, Mainland China.  It was reported that consuming processed meat products made from such pork jowl might result in adverse health effects.  The CFS reported this incident in a Food Incident Post on 19 March 2024.  The CFS’s investigation did not identify any local sale or import of the affected products.

Pork is a popular meat and a common food ingredient in many local dishes.  The Government has put in place control measures at different levels to ensure the food safety of pork supplied to the market in Hong Kong.

Control Measures for Live Pigs Supplied for Pork Production in Hong Kong

Most of Hong Kong’s live pigs are imported from Mainland China while the rest come from local farms.  To safeguard food safety, imported pigs must be sourced from registered farms and accompanied by valid animal health certificates.  On the other hand, local pig farms are monitored by the Agriculture, Fisheries and Conservation Department.  All pigs must be slaughtered in the two licensed slaughterhouses in Hong Kong, namely Sheung Shui Slaughterhouse and Tsuen Wan Slaughterhouse, where they must undergo stringent ante-mortem and post-mortem inspection.

Suspected diseased or injured pigs are screened out for isolation slaughter during ante-mortem inspection.  Meat inspection is performed by qualified health inspectors.  If the health inspector considers that the animal is suffering from any disease or condition rendering the carcass, offal or the affected parts unfit for human consumption, he/she will condemn the animal carcass, offal or the affected parts and order for their destruction.

In addition, urine samples are collected from every batch of pigs admitted into the slaughterhouses for testing of residues of agricultural chemicals and veterinary drugs in accordance with the Public Health (Animals and Birds) (Chemical Residues) Regulation (Cap. 139N).  If any sample is found to contain prohibited chemical residues, the concerned batch of pigs in the slaughterhouses will be withheld from entering the food chain and destroyed.

The above measures ensure that only meat fit for human consumption is released from the slaughterhouses for sale in the market.

Figure 3: Ante-mortem and Post-mortem Inspection of Pigs in Hong Kong Slaughterhouses

Regulation of Imported Pork in Hong Kong

The basic requirement, as stipulated in Section 54 of the Public Health and Municipal Services Ordinance (Cap. 132), is that no food intended for sale should be unfit for human consumption.  Imported pork in Hong Kong is regulated by the Imported Game, Meat, Poultry and Eggs Regulations (IGMPER), Cap. 132AK.  Specifically, Regulation 4(1)(a) of Cap. 132AK requires meat, poultry or eggs to be imported with a health certificate issued by an issuing entity recognised by the Director of Food and Environmental Hygiene.

Food Safety Surveillance for Pork and its Products in Hong Kong

The CFS also collects food samples, including pork and its products, at the import, wholesale, and retail/catering levels for routine, targeted and seasonal surveillance projects and carries out follow-up actions as and when required.

Advice to the Trade

• Live pig traders should purchase pigs from approved sources.

• Pork traders should source pork from approved suppliers.

• Traders engaging in food business should observe good personal, food and environmental hygiene and ensure that pork is thoroughly cooked as per the above advice to the public.

To facilitate the adoption of the 5 Keys to Food Safety and Good Hygiene Practices (GHPs) by trade members, and ensure food safety in their daily operation, the CFS has integrated the existing channels of risk communication and launched a new platform, namely “Safe Kitchen”, to communicate with the trade.  The platform provides food safety information of greater practical importance to meet the operational needs of catering outlets. 

The “Safe Kitchen” platform disseminates up-to-date food safety information (including food safety guidelines and relevant legislative amendments) to the trade through a host of channels including WhatsApp, emails and dedicated websites.  In response to food poisoning outbreaks in restaurants, the platform also issues food alerts to remind the trade of the points to note in preventing future occurrences so that the risk of food poisoning can be minimised. 

New dedicated websites and risk information exchange platforms will be rolled out under the “Safe Kitchen” Scheme.  In addition, training materials tailor-made for the trade and workshops for kitchen staff will be provided to enhance food safety and hygiene awareness among them.  Members of the trade are welcome to scan the QR code to download the registration form for the “Safe Kitchen” Scheme in order to receive the latest food safety information in a timely manner.

Trade Talks

Trade Talks 2025

The CFS will organise trade talks and workshops on Hazard Analysis and Critical Control Point and GHPs for Food 2025 from March through October to publicise proper food handling among food trade practitioners, with a view to promoting GHPs for Food through the trade’s active participation and collaboration with the government, and facilitating the trade’s implementation of a Food Safety Plan in the food manufacturing process, so as to enhance food safety.

The talks will be conducted in Cantonese.  Participants will be awarded a certificate of attendance.  Details are available under “What’s New” on the CFS’s website.

https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act.html

Food Safety Regulations

A Practical Food Safety Guide for Food Recovery Programmes

To make better use of the food resources available in the community, food recovery programmes (i.e. collecting donated food and redistributing them) provides meals for people in need and minimises food waste at the same time.  There are various types of food recovery programmes.  They differ in the types of food collected and the food processing steps involved.  While food banks typically collect donated food to a warehouse and redistribute it via outlets (e.g. food pantries), community kitchens often involve additional food processing steps such as reheating and cooking.  Moreover, some food recovery programmes offer delivery services for recovered food and meals.

For more details on food recovery programmes, please click the following link or scan the relevant QR code to read or download the relevant guidelines for reference.

https://shorturl.at/klVcq

News on CFS

1. Briefing for Students of Bachelor Programmes, Chinese University of Hong Kong (CUHK)

As before, the CFS held a briefing for students of the Bachelor of Science in Community Health Practice and Public Health programmes, Faculty of Medicine, CUHK on 14 October 2024 to give information on the role of the FEHD in food safety surveillance and control in Hong Kong so that the students can have a preliminary understanding of the work of the CFS, thereby facilitating their career planning for professional development.

2. Talk on the Daya Bay Contingency Plan Held by CFS

The CFS jointly organised an annual talk on the Daya Bay Contingency Plan with relevant government departments (including the Department of Health and the Electrical and Mechanical Services Department) on 26 November 2024.  On the day of the talk, departmental representatives took turns to share their respective areas of work, such as nuclear power generation, radiation monitoring, radiation exposure pathways, surveillance of imported food, management of contaminants and wastes, radiation devices, and protective equipment monitoring, so as to update our colleagues on the contingency plan.

3. The 87th Meeting of the Trade Consultation Forum

The 87th meeting of the Trade Consultation Forum was held on 13 December 2024.  The CFS and the trade exchanged their views on topics including “How to Address Antimicrobial Resistance (AMR) in Food for Food Businesses”, “Food Safety Guidelines for Shared-use Kitchen”, “Safety Assessment Requirements of Cultured Meat”, and “Import of Meat and Poultry from Mainland to Hong Kong”.  For details of the event, please visit:

https://www.cfs.gov.hk/english/committee/Notes_and_Presentation_Materials_TCF87_20241213.html

4. CFS’s Participation in the 58h Hong Kong Brands and Products Expo

The annual Hong Kong Brands and Products Expo is one of the major outdoor trade fairs in Hong Kong.  The 58^th Expo was held at Victoria Park in late December 2024.  As before, the CFS participated in the Expo to disseminate food safety messages to the public.  For two consecutive days on 30 and 31 December 2024, the CFS set up a booth and distributed publicity leaflets, pamphlets and souvenirs in the Expo to promote food safety.  The booth was bustling with visitors.

Ask Our Mascots

“Eggsplaining” the Colours of Eggs

Rumour has it that one could tell the nutritional differences of eggs from the colours of their shells.  Mascot MUI tells you that brown-shelled eggs and white-shelled eggs have no significant difference in their nutrient content, and the colours of egg shells are largely determined by the chicken breeds.

As to why egg yolks vary in colour, it is partly due to the different pigments in the chicken feed.  If hens are given feed rich in carotenoids (a group of naturally present pigments in plants), such as those made from corn or carrot, they will lay eggs with yolks of a darker colour.

Our Mascots are happy to share with you some more tips on choosing eggs:

• Buy shelled eggs from reliable vendors;
• Choose shell eggs without cracks or leakage;
• For egg dishes containing raw or undercooked eggs (e.g. omelettes, pudding), remember to use pasteurised eggs.

Take a deep dive into the topic of egg selection: https://shorturl.at/WlhFe

Enhancement Quiz

1.  According to the Imported Game, Meat, Poultry and Eggs Regulations, what foods must be accompanied by a health certificate or written permission from the FEHD when they are brought into Hong Kong?

1. Fresh fruits and vegetables
2. Frozen confections
3. Game, meat, poultry and eggs
4. Ready-to-eat food

2.  What is the benefit of using pasteurised eggs to make omelettes or pudding?

1. Enhancing the aroma of eggs
2. Reducing the risk of foodborne diseases
3. Enhancing the colour of the dish
4. Increasing the viscosity of the eggs

3.  Which of the following is correct?

1. Shellfish toxins produced by dinoflagellate can be destroyed by cooking, freezing or other food preparation methods.
2. Shellfish toxins are mainly concentrated in the internal organs of shellfish.
3. Toxic shellfish can be distinguished from non-toxic ones visually.
4. Shellfish toxins are harmless to human body.

Diary of Mascot ON

Beware of the Food Safety Risk of Sandwiches

In May 2024, there were suspected cases of food poisoning linked to the consumption of sandwiches called “bánh mì” at a restaurant in Vietnam.  The blood tests of the patients showed the presence of Escherichia coli, which is a bacterium that can be found in fresh produce like beef, cheese and fruits.  The media reported that a high ambient temperature could also favour bacterial growth in food.

Sandwiches^{Note 1} are regarded as a high-risk food as they are often handled manually during preparation, which increases the possibility of cross-contamination.  They may also contain perishable ingredients that can get contaminated with bacteria if they are not handled properly.  The trade should provide appropriate and adequate refrigeration facilities at retail outlets, and store or display sandwiches at 4°C or below.  The public should purchase food, including sandwiches, from licensed food premises.  Sandwiches should be consumed or kept at a safe temperature immediately after purchase or preparation.

^{Note 1}: To find out about how to make sandwiches that are safe for consumption, please visit the following webpage or scan the relevant QR code to download the “Sandwiches – Food Safety Guidelines for Food Businesses” for reference.
https://shorturl.at/XcNmz