Food traders committed to upholding food safety (with photos)
The Director of Food and Environmental Hygiene, Mr Cheuk Wing-hing, has commended the signatories of the Food Safety Charter for setting a good example for fellow traders.
Addressing a ceremony for the signing of the Food Safety Charter today (July 3), Mr Cheuk said the trade had been playing a vital role in protecting food safety by attending to every step of storage, processing and delivery of food from raw materials to end products.
"To further promote the proper method of food handling and to prevent foodborne diseases, the Centre for Food Safety (CFS) has, following the advice of the World Health Organisation on food safety, developed the Five Keys to Food Safety," he said.
The Five Keys to Food Safety are:
- Choose: choose safe raw materials;
- Clean: keep hands and utensils clean;
- Separate: separate raw and cooked food;
- Cook: cook food thoroughly; and
- Safe temperature: keep food at or below four degrees Celsius or above 60 degrees Celsius.
"The charter signatories have pledged to disseminate the message of the Five Keys to Food Safety to their staff, members and clients," he said.
Mr Cheuk said Hong Kong would be hosting the 2008 Olympic and Paralympic Equestrian Events in the next two months and preparations were in full swing for a smooth staging of the events. On the food safety front, the authorities would liaise closely with the food suppliers to ensure that food items from source to the table met the strict hygiene standards.
About 20 food trade associations and 300 licensed food premises have signed the Food Safety Charter. The CFS will be inviting other licensed food premises to sign the charter in mid-July.
He thanked the trade for signing the charter enthusiastically and joining with the public and the Government in promoting and implementing measures to ensure food safety and maintain its high standard to further boost Hong Kong's reputation as fine dining hub.
Also officiating at today's ceremony were the Chairman of Legislative Council Panel on Food Safety and Environmental Hygiene, Mr Tommy Cheung and Deputy Chairman, Mr Fred Li; the Controller of CFS, Dr Constance Chan; the Chairman of the Expert Committee on Food Safety, Professor Kwan Hoi-shan and Head of Division of Public Affairs of the Consumer Council, Mr Kenneth So.
Ends/Thursday, July 3, 2008
The Director of Food and Environmental Hygiene, Mr Cheuk Wing-hing, (fourth left) and other officiating guests (from left): Controller of the Centre for Food Safety, Dr Constance Chan; Chairman of the Expert Committee on Food Safety, Professor Kwan Hoi-shan; Chairman of the Legislative Council Panel on Food Safety and Environmental Hygiene, Mr Tommy Cheung; Deputy Chairman, Mr Fred Li; and the Head of Division of Public Affairs of the Consumer Council, Mr Kenneth So, hold up the Food Safety Charter at a signing ceremony in Kowloon Bay today (July 3).
The Director of Food and Environmental Hygiene, Mr Cheuk Wing-hing, today (July 3) tests the core temperature of a plate of food while visiting one of the food premises in Kowloon Bay which has signed the Food Safety Charter.