| (1) 減低幼兒被食物哽喉引致窒息的風險
由於幼兒的呼吸道及食道較細，而咬碎或咀嚼食物的技巧亦未成熟，因此容易被食物哽喉；特別是進食難以咬碎或咀嚼的食物時，食物或會卡在咽喉，引致窒息。當中較易哽喉的食物，包括：蒟蒻果凍、生紅蘿蔔、葡萄、桃駁梨、熱狗、花生醬及新鮮菠蘿等。
就以上較易哽喉的食物中（例如：蒟蒻果凍），它本身是安全的食物，但蒟蒻果凍體積通常比較細小，食用時多採用吸啜的方法。而且，果凍質地亦較為結實，在口腔內難於溶化，故進食時不小心容易引致氣管阻塞，釀成意外。
為減低幼兒被食物哽喉的風險，家長或照顧者應採取以下的安全措施：
- 時刻留意幼兒的狀況，尤其進食時要特別小心；
- 採用不同的方法改變高風險食物的質地，例如烹煮、切碎、搗碎、削掉外皮或除去纖維含量高的部分；
- 避免讓幼兒進食難以改變質地的食物(例如細小的堅硬食物)；及
- 以蒟蒻果凍為例，照顧者應避免幼兒用吸啜的方法進食，並應將蒟蒻果凍切成小塊才進食。
食物安全中心（中心）呼籲家長或照顧者教導孩童或幼兒，切勿直接吸食較易哽喉的食物，以免釀成意外。此外，中心亦不斷提醒食物業界（包括：食品製造商）改良食物產品設計，特別是食物的體積，及在食物包裝上加上適當的警告標籤，讓家長或照顧者提高警覺。
有關詳細資料，請瀏覽以下網頁：
https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fsf/whatsnew_fsf_jelly.html
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_141_04.html
(2) 同心抗疫預防2019冠狀病毒
為減低2019冠狀病毒病在食肆傳播的風險，食肆經營者應保持高水平的清潔及衞生標準。食物安全中心提醒食肆員工應保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、 處理廚餘或垃圾後以� ��上廁所後要洗手）。
有關更多預防2019冠狀病毒的詳細資料及建議，請瀏覽以下網頁：
https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fstr/whatsnew_fstr_Beat_COVID-19.html
(3) 傳達資源小组辦事處暫停開放
為配合政府進一步收緊社交距離措施以應對本港的2019冠狀病毒病疫情，食物安全中心位於食環署南昌辦事處的傳達資源小组辦事處將由二零二二年一月七日（星期五）起暫停開放，並取消在有關場地舉行的公眾活動，直至另行通告。
(4) 食物安全焦點 (2021年12月第185期)
今期熱門焦點包括:
- 食物加工過程中的污染物 － 該擔心嗎？
- 硝酸鹽及亞硝酸鹽 － 該添加嗎？
- 食物中的麥角生物鹼
- 減少廚餘以支持邁向碳中和
歡迎到以下網頁閱覽上述月刊：
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_185_01.html
(5) 2021年11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/20211231_9124.html
(6) 食物安全巡迴展覽
2022年1月的巡迴展覽內容包括追蹤供應來源，保障食物安全、殘餘除害劑、反式脂肪、食物安全5要點、食物含丙烯酰胺、孕婦食物安全建議、營養標籤及雪卡毒素。展覽將設於楊屋道街市及宜安街街市。
請點擊查看具體時間：
https://www.cfs.gov.hk/tc_chi/whatsne w/whatsnew_act/whatsnew_act_Roving_Exhibition_2022.html
(7) 食物安全通訊 (公眾篇)及食物安全廣播站(食物業)
「食物安全通訊 (公眾篇)」及「食物安全廣播站 (食物業)」已經出版，內容
包括「燒味長時間室溫存放下的微生物質素」、「生的淡水魚與乙型鏈球菌感染」、「中心動向」及「留意大麻二酚食品或含違禁成分」等。
歡迎到以下網頁閱覽上述季刊：
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsb_202104.html
https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fse_202104
食物安全中心
6.1.2022
(1) Minimising Food-related Choking in Young Children
Young children have small air and food passages, and their food-biting or chewing skills are still under development, they can choke on food easily especially when the foods are difficult to bite or chew and may then get stuck in their throats. Foods more likely to cause choking include konjac jellies, raw carrot, grapes, nectarines, hot dogs, peanut butter and raw pineapple etc.
For the foods likely to cause choking above (for example, konjac jellies), they are safe for consumption. However, konjac jellies are so small that people tend to suck them out directly into the mouth. They are harder than ordinary jellies and do not dissolve easily in the mouth. Sucking also causes the jelly to block the windpipe easily.
To minimise the risks of food-related choking in young children, the caregivers should take the following preca utionary measures:
- Always pay attention to the young children especially take great care during consumption;
- Modify the texture of high risk foods by various techniques, e.g. cooking, fine-chopping, mashing, peeling off the skin, or removing the strong fibres;
- Avoid giving foods that the texture is difficult to be modified (e.g. small hard foods) to young children; and
- As an example, the caregivers should avoid young children sucking the konjac jellies and should cut them into small pieces before consumption.
To avoid any accidents, the Centre for Food Safety (CFS) calls on parents or caregivers to teach their children or young children the correct way, instead of sucking, to eat the foods likely to cause choking. The CFS also intermittently reminds the food trade (including food manufacturers) to improve the design of the food products, especially their size. A warning should be added on the food package to remind parents or caregivers to take care when eating the above foods.
For more information, please browse the following website:
https://www.cfs.gov.hk/english/whatsnew/whatsnew_fsf/whatsnew_fsf_jelly.html
https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_141_04.html
(2) Let's Beat COVID-19 Together
To minimise the risk of transmission of COVID-19 in food premises, operators of food premises are advised to maintain high standards of hy giene and cleanliness. The CFS reminds the staff of food premises to practise good personal hygiene (e.g. washing hands before or after handling food, after clean-up is carried out, after handling refuse or other dirty items, and after visiting the toilet).
For more about advisory on beating COVID-19, please visit the webpage for details:
https://www.cfs.gov.hk/english/whatsnew/whatsnew_fstr/whatsnew_fstr_Beat_COVID-19.html
(3) Temporary closure of Communication Resource Unit
To tie in with social distancing measures tightened by the Government in response to the epidemic situation of COVID-19 in Hong Kong, the CFS' Communication Resource Unit located at FEHD Nam Cheong Offices will be temporarily closed from 7 January 2022 (Friday) with all programmes held at the Unit cancelled until further notice.
(4) Foo d Safety Focus (185th Issue, December 2021)
The topics of the current issue are: ·
Process Contaminants in Food – Should I be Concerned?
Nitrate and Nitrite – To Add or Not to Add?
Ergot Alkaloids in Food
Reduce Food Waste to Help Move Towards Carbon Neutrality
You are most welcome to read the publication at:
https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_185_01.html
(5) Food Safety Report for November 2021
To deliver the latest food safety information timely to the public, the CFS announces the monthly “Food Safety Report”, sharing the food surveillance results.
Please visit the webpage for related press release:
https://www.cfs.gov.hk/english/press/20211231_9124.html
(6) Roving Exhibi tions on Food Safety
The roving exhibitions will be held in January 2022 at Yeung Uk Road Market and Yee On Street Market. Panels cover topics on Enhance Food Traceability, Strengthen Food Safety, Pesticide Residues, Trans Fats, 5 Keys for Food Safety, Veterinary Drug Residues, Acrylamide, Food Safety Advice for Pregnant Women, Nutrition Labelling and Ciguatoxins.
For more information, please browse the following website:
https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_Roving_Exhibition_2022.html
(7) Food Safety Bulletin (for Consumers) and Food Safety Express (for Food Trade)
The Food Safety Bulletin (for Consumers) and Food Safety Express (for Food Trade) had been published. This issue includes “Microbiological Quality of Siu-mei After Prolonged Storage at Ambient Temperature”, “Raw Freshwater Fish and Group B Streptococcus Infection”, “News on CFS” and “Watch Out for Cannabidiol Food Products That May Contain Prohibited Ingredients”, etc.
You are most welcome to read the publication at:https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsb_202104.html
https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fse_202104.html
Centre for Food Safety
6.1.2022
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