| 預防及減少花生受黃曲霉毒素污染的業界指引 Guidance for Trade on the Prevention and Reduction of Aflatoxin Contamination in Peanuts 花生是全球經濟上重要的農產品。然而，在生產、貯存及加工過程中，花生有可能受產生黃曲霉毒素的霉菌侵害，影響其品質及食物安全。中心為食物業界提供生產和處理花生的指引，以預防及減少黃曲霉毒素污染。 Peanut is an economically important produce globally. However, the quality and food safety of peanuts can be jeopardised by the invasion of aflatoxin-producing mould during production, storage and processing. The CFS provided guidance for food trade producing and handling peanuts in pursuit of preventing and reducing aflatoxin contamination. 詳情請參閱以下網頁： Please visit the webpage for details: 中文： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fstr/files/Peanuts_and_Aflatoxins_Guideline_c.pdf English: https://www.cfs.gov.hk/english/whatsnew/whatsnew_fstr/files/Peanuts_and_Aflatoxins_Guideline_e.pdf 非接觸式紅外線溫度計篩檢 Non-Contact Infrared Thermometers for Temperature Screening 由於2019冠狀病毒病大流行，餐廳、超市等食物業處所皆會要求客人進入前，先用非接觸式紅外線溫度計去量度體溫。市面上有不同種類的非接觸式紅外線溫度計，而量度的部位亦有所差異。有見及此，衞生署就非接觸式紅外線溫度計篩檢的量度位置及方法制定相關須知，可瀏覽以下文件https://www.chp.gov.hk/files/pdf/guidance_note_on_monitoring_of_body_temperature_chi.pdf。 Due to Coronavirus Disease 2019 (COVID-19) pandemic, food premises such as restaurants and supermarkets have been using non-contact infrared thermometers to check the temperature of visitors before allowing them to enter. There are different types of non-contact infrared thermometers on the market, whereas different body parts have been seen to be used for temperature screening. In this regard, the Department of Health has advised on the appropriate use of non-contact infrared thermometers for temperature screening. Please visit https://www.chp.gov.hk/files/pdf/guidance_note_on_monitoring_of_body_temperature.pdf for the related guidance on monitoring of body temperature. 2020年11月份食物安全報告 Food Safety Report for November 2020 中心每月公布「食物安全報告」，分享食物監測結果，令市民可適時獲得最新的食物安全資訊。 To deliver the latest food safety information timely to the public, the CFS announces the monthly “Food Safety Report”, sharing the food surveillance results. 有關之新聞公報請瀏覽以下網頁： Please visit the webpage for related press release: 中文： https://www.cfs.gov.hk/tc_chi/press/20201231_8400.html English: https://www.cfs.gov.hk/english/press/20201231_8400.html 食物安全中心公布賀年食品調查（第一期）結果 CFS announces results of Lunar New Year food (first phase) 中心公布最近完成一項有關賀年食品的時令食品調查（第一期），約五百七十個樣本中，除較早前公布的一個蜜棗樣本防腐劑含量超出法例標準及違反食物標籤規例及一個年糕樣本鈉含量與營養標籤上的標示值不符外，其餘樣本全部通過檢測。 The CFS announced the test results of a recently completed seasonal food surveillance project on Lunar New Year (LNY) food (first phase). The test results of around 570 samples collected were satisfactory, except for a date sample found to contain a preservative at a level exceeding the legal limit and in breach of the food labelling regulation and a rice cake sample found with sodium content inconsistent with the declared content on its nutrition label, which were announced earlier. 有關之新聞公報請瀏覽以下網頁： Please visit the webpage for related press release: 中文： https://www.cfs.gov.hk/tc_chi/press/20210115_8443.html English: https://www.cfs.gov.hk/english/press/20210115_8443.html | 
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