| 正確使用手套處理食物 Appropriate Use of Gloves to Handle Food 配戴手套可避免雙手直接接觸即食食物，不過若使用不當，手套可增加交叉污染的機會。只有食物從業員在進行不同的工作時使用新的手套，並在更換手套時注意衞生，手套才能發揮其功效。 Wearing gloves is an acceptable way to minimise manual contact with ready-to-eat food. However, if gloves are used improperly, it may increase the risk of cross-contamination as gloves can become contaminated with bacteria in the same way as hands. Gloves are only beneficial when a new glove is used for each activity and food handlers take care when changing gloves. 使用用後即棄手套時，要留意以下幾項要點： When using disposable gloves, pay attention to the following points: - 配戴尺碼合適的手套；
- Wear gloves of the right size;
- 配戴前、脫去後及更換手套時應徹底清潔雙手20秒；
- Clean hands thoroughly for 20 seconds before wearing, after taking off and when changing gloves;
- 手套如沾污或有破損，或員工要轉換或離開工作崗位，就需要更換手套；
- Change the gloves if they are soiled or damaged, or the employee wants to change or leave the job position; and
- 將用過的手套立刻棄掉，不應重用。
- Discard the used gloves immediately and do not reuse them.
請謹記，配戴手套不可以代替洗手及良好的個人衞生；不正確使用手套等同於沒有徹底清潔雙手。徹底清潔雙手是防止雙手污染食物的最有效方法。 Please be reminded that wearing gloves cannot substitute hand washing and good personal hygiene; improper use of gloves is as unhygienic as inadequate hand washing. Washing hands thoroughly is the best way to prevent contamination of food by hands. 有關使用手套處理食物的詳細指引，可瀏覽以下網頁: For details on the use of gloves to handle food, please visit the following website: 中文: https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/files/How_to_use_gloves_for_food_handlers.pdf English: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/How_to_use_gloves_for_food_handlers.pdf 如欲知道更多與食物安全的抗疫資訊，可以瀏覽食安中心的專題網頁 https://www.cfs.gov.hk/covid19/ ，另亦可參照www.coronavirus.gov.hk。 For more information on COVID-19 related to food safety, please visit the thematic webpage of the Centre for Food Safety https://www.cfs.gov.hk/covid19/, or refer to www.coronavirus.gov.hk. 即食食品含蠟樣芽孢桿菌和產氣莢膜梭狀芽孢桿菌專項調查結果 CFS announces results of targeted surveillance on Bacillus cereus and Clostridium perfringens in ready-to-eat food 中心公布最近完成一項有關即食食品含蠟樣芽孢桿菌和產氣莢膜梭狀芽孢桿菌情況的專項食品調查。根據《食品微生物含量指引》，沒有任何樣本被界定為不滿意。 The CFS announced that the results of a recently completed targeted food surveillance project on Bacillus cereus and Clostridium perfringens in ready-to-eat food. None of the samples taken were found to be unsatisfactory, according to the Microbiological Guidelines for Food. 詳情請參閱以下網頁：
Please visit the webpage for details: 中文： https://www.cfs.gov.hk/tc_chi/press/20200717_8039.html English: https://www.cfs.gov.hk/english/press/20200717_8039.html 即食食品含李斯特菌專項調查結果 CFS announces results of targeted surveillance on Listeria monocytogenes in ready-to-eat food 中心公布最近完成一項有關即食食品含李斯特菌情況的專項食品調查，全部樣本通過檢測。 The CFS announced that the results of a recently completed targeted food surveillance project on Listeria monocytogenes in ready-to-eat food. All samples passed the test. 詳情請參閱以下網頁：
Please visit the webpage for details: 中文： https://www.cfs.gov.hk/tc_chi/press/20200720_8044.html English: https://www.cfs.gov.hk/english/press/20200720_8044.html | 
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