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Food Safety and Environmental Hygiene

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Food Safety and Environmental Hygiene Food Safety and Environmental Hygiene The Food and Environmental Hygiene Department (FEHD) processes, operational procedures and information was set up on January 1, 2000. The department is management, with a view to developing computerised responsible for food safety control, import control on live food systems that can better support data analysis and risk animals, management of food incidents as well as profiling. environmental hygiene services and facilities. The Administration Division provides administrative The FEHD delivers its services through the Centre for support to the centre. Food Safety, the Environmental Hygiene Branch, the Administration and Development Branch and the Private Risk Management: The Centre monitors food incidents, both Columbaria Affairs Office. local and overseas. The Risk Management Section assesses the local impact, takes appropriate follow-up actions and CENTRE FOR FOOD SAFETY assists in the co-ordination of immediate response to food The work of the Centre for Food Safety is to ensure that food incidents taking into account the risks involved and the local available for human consumption is wholesome, hygienic, situation. The section in collaboration with the Centre for safe and properly labelled; to safeguard public health through Health Protection of the Department of Health investigates testing and control of live food animals; and to advise the outbreaks of food poisoning and food borne infectious public on risk management measures in relation to food and diseases in local food premises, identifies the contributing public health matters. It also provides secretarial support to factors in the outbreaks and assists in tracing the source of the Expert Committee on Food Safety, established to advise suspected food. It also educates food handlers about food, the Centre in the formulation of food safety measures and personal and environmental hygiene. review of food safety standards in the light of international practices, trends and developments. Imported Food and Food Animals Control: Food and food Risk assessment, risk management and risk animals control offices are set up at Man Kam To, Lok Ma communication form the risk analysis framework central to Chau, Lok Ma Chau Spurline, Lo Wu, Sha Tau Kok, contemporary food safety control. The Centre comprises Risk Shenzhen Bay, Hong Kong-Zhuhai-Macao Bridge, Heung Management Division, Risk Assessment and Communication Yuen Wai, Guangzhou-Shenzhen-Hong Kong Express Rail Division, Corporate and System Management Division, and Link West Kowloon Station, Hong Kong International Airport, Administration Division. Kwai Chung Customhouse, Western Wholesale Food Market The Risk Management Division is the operational arm and Cheung Sha Wan Wholesale Food Market to monitor the charged with the responsibility of enhancing food safety safety of imported food. assurance. Its major aspects of work include food Import requirements for food and live food animals are surveillance and food labelling inspections, and enforcing imposed for public health reasons. Live food animals and safety control on imported food. The division consists of the certain high risk imported food like milk, milk beverages, Risk Management Section, Veterinary Public Health Section, frozen confections, game, meat, poultry and eggs are Slaughterhouse (Veterinary) Section, Food Import and Export governed by subsidiary legislation of the Public Health and Section, Food Surveillance and Complaint Section and Food Municipal Services Ordinance (Cap. 132) and the Public Chemistry Section. Health (Animals and Birds) Ordinance (Cap. 139). Import of The Risk Assessment and Communication Division is milk, milk beverages, frozen confections, game, meat, poultry the research and development arm charged with the and eggs is confined to sources recognised by the responsibilities of conducting risk assessment and providing department. Staff of the Centre perform inspections on food food safety information to the public as well as the food animals at the Man Kam To Animal Inspection Station. industry. The division consists of the Risk Assessment Section, Risk Communication Section and Food Research Food Surveillance Programme: In line with the best Laboratory Section. international practice, the food surveillance programme has The Corporate and System Management Division is all along been based on risk assessment and scientific responsible for formulating long term strategies for evidence. Under the food surveillance programme, about information technology-enabled business transformation and 65 000 samples are taken each year for chemical, mapping out strategic proposals on re-engineering business radiological and microbiological testing to safeguard public health. The findings enable prevention and timely control of services, management of public markets, hawker control and food risks. Compliance with regulatory requirements on food licensing matters. safety and labelling is also monitored through this The branch consists of a Headquarters Division and programme. three Operations Divisions. The Headquarters Division is Food surveillance reports are released to the public responsible for formulating departmental policies and regularly. Clear explanations and interpretation are given to guidelines on environmental hygiene services, licensing, enhance risk communication with the public. market management and hawker control. It advises the Liquor Licensing Board on liquor licensing matters and Risk Assessment: Risk assessment provides the scientific provides secretarial support to the board. It also processes basis for risk management and risk communication. applications for review to the appeal boards. Laboratory researches conducted by the Food Research The three Operations Divisions are responsible for Laboratory provide support to the risk assessment studies, monitoring and management of environmental hygiene research work and total diet study conducted by the Centre. services in all districts throughout Hong Kong. Scientific data for risk assessment so obtained will be made use of in the formulation of food safety control strategies. Public Cleansing: The FEHD provides cleansing services, including street sweeping, household waste collection and Good Hygiene Practices (GHPs) and Hazard Analysis other cleansing work, by both the in-house workforce and Critical Control Point (HACCP)-based Food Safety Plan: cleansing contractors involving a total of about 13 000 Another means of achieving food safety is through the frontline operatives as at the end of 2020. For achieving promotion of the GHPs and HACCP-based Food Safety Plan. greater efficiency and cost-effectiveness, the department has The purpose of practising good hygiene is to prevent continued to contract out public cleansing services. At contamination hazards in food, making sure that the food present, 78 per cent of household waste collection service served is safe to eat. GHPs also focuses on the need of and 81 per cent of manual street cleansing service have been on-going training. HACCP is a scientific and proactive outsourced. approach in enhancing food safety, emphasising the analysis All streets are manually swept at least once every day. and control of critical points in the food production process, In the main commercial and tourist areas, streets are swept followed by continuous monitoring and making corrections for an average of four times a day, and up to eight times a wherever appropriate. The Centre continues to introduce and day in busy pedestrian areas. promote the GHPs and HACCP principles to the food trade In addition to manual sweeping, there are 10 so as to help food business operators to ensure food safety mechanical sweepers from the FEHD contractor responsible and safeguard consumers’ health. for the cleaning of highways, flyovers and central dividers. As at the end of 2020, the FEHD and cleansing contractors had Risk Communication: The Centre has set up committees a total of 118 street washing vehicles which operate day and and forums to facilitate regular risk communications with night with the frequency of street washing ranging from on experts, academics, members of the food trade, consumers need basis to daily depending on the nature of the area and the public. The Risk Communication Section operates served. On gully emptying, the FEHD maintained both through supporting these regular communication forums, in-house staff and contractor’s fleet to operate eight gully organising various events and functions, producing emptying vehicles to provide regular service. The FEHD and publications and various forms of training and community its contractors operated a total of 255 refuse collection resource materials and disseminating food safety messages vehicles. Every day, about 6 100 tonnes of household waste via social media platforms including CFS’ Facebook page, were collected from 2 930 FEHD refuse collection points and Instagram page and YouTube channel. The Risk bin sites and other collection points in residential estates all Communication Section also gathers food safety related over the territory. They are taken to the refuse transfer opinions from consumers’ perspective through the Consumer stations or landfills managed by the Environmental Protection Liaison Group and conducts other communication activities Department (EPD). for building up and maintaining a trusting and constructive In line with the Government’s policy to collect tripartite relationship with the public and the trade. It also recyclable items for
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