(1) 在餐牌上就高風險食物向消費者作出食用忠告的業界指引 生或未煮熟的食物因沒有經過熱處理或熱處理不足，未能消滅當中可危害人類健康的微生物（例如細菌、病毒和寄生蟲），故屬高風險食物。除食物中毒外，生或未煮熟的食物也可能帶有「超級細菌」風險。「超級細菌」泛指產生了抗菌素耐藥性的微生物（例如細菌），具有抑制多種抗菌素（例如抗生素）的能力。 業界可在餐牌上說明哪些食品是生或未煮熟的食物，或以符號（例如星號（*））標示。如食物的生熟程度由消費者自訂，在適用的情況下，業界亦應作出食用忠告。 指引詳情請參閱以下網頁：
https://www.cfs.gov.hk/english/food_leg/files/HighRiskFoodonMenus_lft.pdf
(2) 食環署致力保障供不經烹煮而食用的蠔的食物安全
由於蠔隻以過濾大量海水、吸收在海水中懸浮食物粒子的方式進食，如果養蠔或採蠔的水域水質帶有細菌（例如副溶血性弧菌和創傷弧菌）及病毒（例如諾如病毒和甲型肝炎病毒），這些物質會在蠔的體內積聚。 為保障食物安全及公眾健康，食物環境衞生署食物安全中心及環境衞生部近日加強巡查全港多個持牌食物業處所，確保供不經烹煮而食用的蠔（生蠔）在適當温度下貯存。 詳情請參閱以下網頁：
https://www.cfs.gov.hk/tc_chi/press/20220420_9438.html
(3) 食物安全焦點 (2022年4月第189期)
最新一期的食物安全焦點已經出版。今期熱門焦點包括：
有機食物與食物安全
穀類及穀物中的昆蟲及昆蟲碎片
確保家裏的有殼蛋安全
開闢海路進口新鮮食品的應變措施 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.html
(4) 2022年3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/20220429_9454.html
(5) 食物安全巡迴展覽
2022年5月的巡迴展覽內容包括殘餘獸藥、天然毒素、雪卡毒素、孕婦食物安全建議、有機食物、營養標籤、預防食物交叉污染、反式脂肪及殘餘除害劑。展覽將設於渣華道街市、大角咀街市、保安道街市及海港政府大樓。 請點擊查看具體時間：
https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2022.html
(6) 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「2021年食肆及食物業食物中毒個案回顧」、「如何避免嬰幼兒在進食時哽喉?」、「食物加工過程污染物－該擔心嗎？」、「食物標籤讓消費者作出知情選擇」、「溶血性弧菌及諾如病毒污染食物引致的食物中毒」、「慎防與五指毛桃相似的有毒植物」及「中心動向」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_202201.html https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fse_202201.html
(1) Trade Guidelines on Providing Consumer Advice on High-risk Foods on Menus
Raw or undercooked foods are high-risk foods, as there is no or inadequate heat treatment to eliminate the microorganisms (e.g. bacteria, viruses and parasites) present that can pose risks to human health. Apart from food poisoning, raw/undercooked foods are also associated with the risk of “superbugs”. “Superbugs” is a term generally used to describe microorganisms (e.g. bacteria) that have developed antimicrobial resistance (AMR), an ability to stop a wide range of antimicrobial agents (e.g. antibiotics) from working against them. Along with consumer advice, food businesses can also describe the food items that are served raw/undercooked or mark them with a symbol (e.g. an asterisk (*)) on the menu. If the food is cooked to the degree ordered by the consumer, provide the advice as appropriate. Please click into the webpage for details of the guidelines:
https://www.cfs.gov.hk/english/food_leg/files/HighRiskFoodonMenus_lft.pdf
(2) FEHD strives to ensure food safety of oysters to be eaten in raw state
As oysters feed by filtering a large volume of seawater and absorbing suspended food particles therein, bacteria (e.g. Vibrio parahaemolyticus and Vibrio vulnificus) and viruses (e.g. norovirus and Hepatitis A virus) may accumulate in them if they are grown in or harvested from contaminated water. To safeguard food safety and protect public health, the Centre for Food Safety and the Environmental Hygiene Branch of the Food and Environmental Hygiene Department (FEHD) have enhanced inspections recently to various licensed food premises across the territory to ensure that oysters to be eaten in a raw state (raw oysters) be stored at the proper temperature. Please click into the webpage for details:
https://www.cfs.gov.hk/english/press/20220420_9438.html
(3) Food Safety Focus (189th Issue, April 2022)
The latest issue of Food Safety Focus is now available. The topics include: ·
Organic Food and Food Safety
Insects and Insect Fragments in Cereals and Grains
Keeping Shell Eggs Safe at Home
Opening of Sea Route as a Contingency Measure for Import of Fresh Food You are most welcome to read the publication at:
https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html
(4) Food Safety Report for March 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. For related press release, please browse the following website:
https://www.cfs.gov.hk/english/press/20220429_9454.html
(5) Roving Exhibitions on Food Safety
The roving exhibitions will be held in May 2022 at Java Road Market, Tai Kok Tsui Market, Harbour Building and Po On Street Market. Panels cover topics on Veterinary Drug Residues, Natural Toxin, Ciguatoxins, Food Safety Advice for Pregnant Women Nutrition Labelling, Prevention of Cross-contamination Organic Food, Trans Fats and Pesticide Residues. Please click to see the schedule: English:
https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2022.html
(6) 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 “Review of Food Poisoning Outbreaks Related to Food Premises and Food Businesses in 2021”, “How to Prevent Food-related Choking in Infants and Young Children?”, “Process Contaminants in Food – Should I be Concerned?”, “Food Labelling to Help Consumers Make Informed Choices”, “Food Poisoning from Vibrio Parahaemolyticus and Norovirus Contamination”, “Beware of Toxic Plants Resembling Radix Fici Simplicissimae” and “News on CFS”, 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 | 
