| 致食物安全電子資訊訂閱者: 以下資訊已上載到食物安全中心(中心)網站: (1) 「安樂查飯」專題網頁啟用 食肆衞生欠佳，不僅有損口碑聲譽，還可能成為食物中毒的溫床，危害消費者之餘，也帶來訴訟問題。食物處理人員遵從「食物安全五要點」及「良好衞生規範」（GHP），有助預防食物中毒，確保食物最終可供消費者安全食用。持續培訓是GHP的重要一環。無論是全職、兼職或臨時員工，食物處理人員應按其從事的工作接受相應程度的食物衞生培訓，加強對食物安全的意識。 為此，中心啟用全新的「安樂查飯」專題網頁，鼓勵食物業處所善用本網站的資源，為食物處理人員提供定期培訓，溫故知新，從而保障食物安全。 有關詳情，請參閱「安樂查飯」專題網頁:
https://www.cfs.gov.hk/safekitchen/ (2) 《擬供生吃的蠔 - 給食物業的食物安全指引》擬稿 食物安全中心起草了一份關於擬供生吃的蠔的業界指引。這份指引旨在幫助食物業了解與生蠔的相關風險，並在運營中實施適切可行的食物安全措施，以減少食源性疾病的發生，同時讓高危的消費者做出知情的選擇。 我們現正邀請業界人士，就指引的擬稿提出意見。你的寶貴意見有助我們完善這份指引，請於二零二二年十一月三十日或以前回覆。謝謝。 詳情請參閱以下網頁：
https://www.cfs.gov.hk/tc_chi/committee/Oysters_Intended_for_Raw_Consumption.html (3) 生肉與熟肉中的細菌 肉類受細菌污染的問題備受市民關注。根據世界衞生組織表示，食物受微生物污染是全球關注的公共衞生議題，大部分國家均有記錄顯示，在過去數十年，由食物中的微生物所引致的疾病事故大幅增加。 以下網頁介紹一些令食物滋生細菌的因素，並探討生肉及熟肉中的細菌所涉及的不同食物安全考慮，以及就降低由細菌引致食物中毒風險所採取的措施。：
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_130_02.html (4) 食安中心公布九月份食物安全報告 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。 有關之新聞公報請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/press/20221031_9892.html (5) 大閘蟹時令食品調查結果 食物安全中心近日公布有關時令食品大閘蟹的調查結果，所有樣本通過測試。檢測項目包括獸藥殘餘、金屬雜質、人造激素、染色料、除害劑殘餘、二噁英和二噁英樣多氯聯苯。 詳情請參閱以下網頁：
https://www.cfs.gov.hk/tc_chi/press/20221114_9934.html 食物安全中心
17.11.2022 ============================================================= Dear E-news recipients, News on the Centre for Food Safety (CFS) online: (1) The launch of the Dedicated Webpage for “Safe Kitchen” Poor hygiene will not only damage a restaurant's reputation, but may also be a risk factor for food poisoning, putting consumers’s health at risk and even causing legal litigation. By observing “5 Keys to Food Safety” and "Good Hygiene Practices" (GHPs), the food handlers could assist in preventing food poisoning and ensure the food fit for consumption by the ultimate customers. On-going training is an important element of GHPs. Food handlers, full-time, part-time or temporary, should be trained in food hygiene to a level appropriate to the operations they are to perform. Through on-going training, their awareness on food safety will be enhanced. The CFS has recently launched a thematic webpage “Safe Kitchen” to encourage the operators of food premises to make use of the resources on this webpage for regular and refresher training to their food handlers for securing food safety. For details, please visit the thematic webpage “Safe Kitchen”: https://www.cfs.gov.hk/safekitchen/ (2) Draft 'Oysters Intended for Raw Consumption - the Food Safety Guidelines for Food Businesses’ The CFS has drafted a set of trade guidelines on oysters intended for raw consumption. This set of guidelines aims to assist the food businesses in understanding the risks associated with raw oysters and implementing appropriate and practical food safety measures in their operations to reduce the occurrence of foodborne illnesses while also allowing susceptible groups of consumers to make informed choices. We are inviting members of the trade to provide comments on the draft guidelines. Your valuable comments will help us improve this set of guides. Please return your comments by 30 November 2022. Thank you. Please click into the webpage for details: https://www.cfs.gov.hk/english/committee/Oysters_Intended_for_Raw_Consumption.html (3) Bacteria in Raw Meat vs Cooked Meat Bacterial contamination of meat has attracted public attention. According to the World Health Organization, contamination of food by microbiological agents is a worldwide public health concern; and most countries have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food. The following webpage introduces some factors that determine the growth of bacteria in food, and discuss the different food safety considerations for bacteria in raw meat and cooked meat and the measures to reduce risks of food poisoning caused by bacteria: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_130_02.html (4) Food Safety Report for September 2022 To deliver the latest food safety information timely to the public, the CFS announces the monthly “Food Safety Report”, sharing the food surveillance results. You are most welcome to read the publication at: https://www.cfs.gov.hk/english/press/20221031_9892.html (5) Test Results of Seasonal Food Surveillance Project on Hairy Crabs The CFS recently announced the test results of the seasonal food surveillance project on hairy crabs. All samples passed the tests. The tests included veterinary drug residues, metallic contaminants, synthetic hormones, colouring matters and pesticide residues, as well as dioxins and dioxin-like polychlorinated biphenyls (PCBs). Please click into the webpage for details: https://www.cfs.gov.hk/english/press/20221114_9934.html Centre for Food Safety 17.11.2022 | 
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