Food Safety Day 2016 – Hong Kong's Action on Salt and Sugar Reduction cum Junior Chefs' Culinary Ideas of Salt and Sugar Reduction Competition and
Award Presentation Ceremony
Food Safety Day is an annual signature event organised by the Centre for Food Safety with a view to promoting tripartite collaboration among the Government, the food trade and the public. The theme for this year is "Hong Kong's Action on Salt and Sugar Reduction - Healthy cooking starts small".
Food Safety Day 2016 was held on 30 June 2016 (Thursday) at Arts & Technology Education Centre. The opening ceremony was officiated by the Director of Food and Environmental Hygiene Department Vivian LAU, the Acting Controller of Centre for Food Safety Dr HO Yuk-yin, the Chief Curriculum Development Officer (Technology Education) of the Education Bureau, Mr. Cheng Wing Cheung, Vice-Chairperson of the Committee on Reduction of Salt and Sugar in Food, Dr MAK Sin-ping, Vice Principal of Chinese Culinary Institute, Dr Christopher LEUNG and the Secretary of Committee on Home-School Co-operation, Ms YUNG Pik-ching. The final adjudication of the Junior Chefs' Culinary Ideas of Salt and Sugar Reduction Competition and award presentation ceremony was held on the same day. The Chairperson of the Committee on Reduction of Salt and Sugar in Food, Mr Bernard Charnwut CHAN attended the Food Safety Day to support the event and exchanged experience on reduction of salt and sugar in food with the participants of the competition.
The "Junior chefs' culinary idea of salt and sugar reduction competition" was co-organised by the CFS and the Education Bureau with the Committee on Reduction of Salt and Sugar in Food, the Chinese Culinary Institute and the Committee on Home-School Cooperation as the supporting organisations. The competition aimed to promote awareness and practical ways to reduce salt and sugar as part of the Hong Kong’s Action on Salt and Sugar Reduction.
The competition consisted of two categories, namely Senior Primary (Parent-child) Team and Junior Secondary Team. The winners are as follows:
Senior Primary (Parent-child) Category
| Champion: | St Francis of Assisi's English Primary School - Chow Cheuk Long (Student), Law Kam Yee (Parent) |
|---|---|
| First runner-up: | Ying Wa Primary School - Hermes Iu (Student), Simon Yu (Parent) |
| Second runner-up: | Diocesan Girls' Junior School - Annette Ma (Student), Vincent Ma (Parent) |
| Most Liked Award: | Diocesan Girls' Junior School - Annette Ma (Student), Vincent Ma (Parent) |
Junior Secondary Category
| Champion: | SKH Lam Woo Memorial Secondary School (Li Ka Wing, Jim Tsz Ching, Yau Nga Man) |
|---|---|
| First runner-up: | Maryknoll Fathers' School (Lo Tung Wai, Mok Ka Man, Chan Sum Yi) |
| Second runner-up: | SKH Lam Woo Memorial Secondary School (Yeung Sin Man, Leung Ching Yuet, Wong Hiu Tong) |
| Most Liked Award: |
Kwai Chung Methodist College (Ng Wing Suet, Chan Cheuk Ling, Lo Sze Wing) |
Representatives from food trade associations that have signed up to the Food Safety Charter were invited to participate at a signing ceremony on the Food Safety Day to pledge their commitment to take appropriate measures to safeguard food safety and serve customers with healthy food prepared with less salt, sugar and oil.
Following the Food Safety Day 2016, a series of food safety publicity initiatives will be launched, including talks on salt and sugar reduction for the public and the trade.
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department held the Food Safety Day 2016 on June 30 under the theme "Hong Kong's Action on Salt and Sugar Reduction: Healthy cooking starts small". Officiating at the opening ceremony were the Director of Food and Environmental Hygiene, Vivian Lau (third right); the Acting Controller of the CFS, Dr Ho Yuk-yin (third left); the Vice-Chairperson of the Committee on Reduction of Salt and Sugar in Food, Dr Mak Sin-ping (second right); the Chief Curriculum Development Officer (Technology Education) of the Education Bureau, Mr Cheng Wing-cheung (second left); the Vice Principal of the Chinese Culinary Institute, Dr Christopher Leung (first right) and the Secretary of the Committee on Home-School Co-operation, Ms Yung Pik-ching (first left).
The Chairperson of the Committee on Reduction of Salt and Sugar in Food, Mr Bernard Charnwut CHAN visited the Kitchen and exchanged experience on reduction of salt and sugar in food with the participants of the competition.
Representatives from food trade associations joined the Food Safety Day 2016 event and participated in the signing ceremony.
Group photo of representatives from food trade associations and the Director of Food and Environmental Hygiene, Vivian Lau (Fifth left).
Group photo of officiating guests of Food Safety Day 2016, judges and representatives of winning teams of the Junior Chefs' Culinary Ideas of Salt and Sugar Reduction Competition.
Group photo of winners of the Senior Primary School (Parent-child) Team and award presenters, Chairperson of the Committee on Reduction of Salt and Sugar in Food, Mr Bernard Charnwut CHAN and Permanent Secretary for Food and Health (Food), Mrs Cherry TSE LING Kit-ching.
Group photo of winners of the Junior Secondary School Team and award presenters, Chairpersons of the working groups of the Committee on Reduction of Salt and Sugar in Food , Ms Sylvia Lam, Dr. Ronald Ma and Mr Terry Ting.
Students from C.U.H.K.F.A.A. Thomas Cheung School, the first runner-up in open category of "2015 Salt and Sugar Reduction & Nutrition Lavelling Video Competition", performed a song on salt and sugar reduction.
Physical Fitness Association of Hong Kong, China demonstrated "Exercise routine on 5 Keys to Food Safety".