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Food Safety Seminar for Trade 2013

The Food Safety Seminar aims to provide a forum for interactive exchange of information and views on current and important food safety issues in Hong Kong between the Government and food trade. It is envisaged that through this event, the culture of continuous improvement and collaboration on food safety control can be further enhanced among the local food trade.

Details of the Seminar are as follows:

Date: 16 September 2013 (Monday)
Time: 9:30 am to 5:00 pm
Venue: Lecture Theatre, Hong Kong Central Library
Duration Programme Speaker
Session I: Food regulations recently implemented
9:30 am – 9:45 am Registration  
9:45 am – 9:50 am Opening Address Prof. MA Ching-yung Chairman, Expert Committee on Food Safety
9:50 am – 10:10 am Registration and Record Keeping Requirements under Food Safety Ordinance (Cap 612) Mr Derek LAI
Superintendent (Import/Export) 2
10:10 am – 10:30 am Role of food supply chain in ensuring food safety Ms Heidi HO
Senior Manager of Industry Engagement, GS1
10:30 am – 10:50 am Pesticide Residues in Food Regulation Dr Stephanie MA
Senior Food Toxicologist
10:50 am – 11:10 am Break  
Session II: Compliance issues
11:10 am – 11:30 am Compliance test for nutrition labeling and declaration of allergens of prepackaged food products Mr CHIU Cheuk-ling
Chief Health Inspector (Food Labelling)
11:30 am – 11:50 pm Pre-market safety assessment of GM food Dr CHOW Chor-yiu
Head (Risk Assessment Section)
11:50 pm – 12:10 pm Radioactivity in food Mr WONG Sek-kei
Superintendent (Import/Export) 1
12:10 pm – 12:30 pm Question and Answer Dr HO Yuk-yin
Consultant (Community Medicine) (Risk Assessment & Communication)
12:30 pm – 2:00 pm Lunch  
Session III: Promoting food safety
2:00 pm – 2:15 pm Registration  
2:15 pm – 2:35 pm Application of food safety programmes in food industries Ms Meico CHEONG
Business Manager of Hong Kong Quality Assurance Agency
2:35 pm – 2:55 pm Total diet study – Advice to food trade Ms Melva CHEN
Scientific Officer
2:55 pm – 3:15 pm Centre for Food Safety – Trade Guidelines for Reducing Sodium, Sugars and Fats in Foods Dr Violette LIN
Scientific Officer
3:15 pm – 3:35 pm Break  
Session IV: Safe and healthy food
3:35 pm – 3:55 pm Food Safety Charter - New initiatives 2013-2015 Ms Jacqueline FUNG
Scientific Officer
3:55 pm – 4:15 pm Experience sharing by Signatory of Food Safety Charter: Choose safe food materials – the 1st key to food safety Ms Robbie LAM
Hygiene Manager of Golden Mile Hong Kong
4:15 pm –
4:35 pm		 Experience sharing by Signatory of Food Safety Charter: Reduction of fat, salt and sugar in food Mr Simon TAM
CEO of Hong Kong Federations of Restaurants & Related Trades
4:35 pm – 5:00 pm Question and Answer Dr HO Yuk-yin
Consultant (Community Medicine) (Risk Assessment & Communication

Please click the following hyperlinks for the the presentation materials provided in the seminar:

  1. Registration and Record Keeping Requirements under Food Safety Ordinance (Cap 612)
  2. Role of food supply chain in ensuring food safety
  3. Pesticide Residues in Food Regulation
  4. Compliance test for nutrition labeling and declaration of allergens of prepackaged food products
  5. Pre-market safety assessment of GM food (Chinese version only)
  6. Radioactivity in food
  7. Application of food safety programmes in food industries
  8. Total diet study – Advice to food trade (Chinese version only)
  9. Centre for Food Safety – Trade Guidelines for Reducing Sodium, Sugars and Fats in Foods (Chinese version only)
  10. Food Safety Charter - New initiatives 2013-2015
  11. Experience sharing by Signatory of Food Safety Charter: Choose safe food materials – the 1st key to food safety
  12. Experience sharing by Signatory of Food Safety Charter: Reduction of fat, salt and sugar in food (Chinese version only)

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