食物安全電子信息 E-News (16 June 2022)

致食物安全電子信息訂閱者： Dear E-news recipients, 以下資訊已上載到食物安全中心（中心）網站： News on the Centre for Food Safety (CFS) website :   (1) 食物安全日2022 – 廚世界，徹底洗手吧！ 為配合 6 月 7 日聯合國世界食物安全日的主題「食物更安全，身體更健康」，食物安全中心藉此機會向食物從業員宣傳手部衞生對食物安全和人類健康的重要性，並以此為2022年食物安全日的年度主題。食物安全中心並將聯同地區康健中心，透過舉辦健康講座和訓練活動，以及於全港各地區康健中心播放教育影片，加強大眾有關處理食物時注意手部衞生的意識及概念。食物處理人員保持雙手清潔，有助保障食物安全，同時令顧客滿意。就讓我們一同好好洗手，養成良好的手部衞生習慣！ 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/Food_Safety_Day_2022.html (2) 蛋及蛋製品的食用安全 生吃或進食未經煮熟的蛋，有可能導致沙門氏菌感染，可構成嚴重的健康風險，甚至危及生命，對高危人士的風險尤其大。爲了協助食物業預防蛋及蛋製品中的沙門氏菌引致食物中毒，食物安全中心就烹製蛋類食品提供實用的食物安全建議：   · 選擇安全的原材料 · 貯存及處理生蛋 · 製作混合蛋漿以供烹製蛋類菜式存有高風險 · 蛋要徹底煮熟並存放於安全溫度 詳情請參閱以下網頁：https://www.cfs.gov.hk/eggs (3) 魚及魚製品中的組胺 在我們享用的各式佳餚中，魚類往往佔一席位。然而，進食含有大量組胺的魚及魚製品，可引致鯖魚中毒(又稱組胺中毒)。要確保較易產生組胺的魚類品種可以安全食用，控制時間與溫度是最有效的方法。若缺乏適當的時間與溫度控制，例如未有存放於雪櫃或冷藏，組胺便有可能在供應鏈任何一環產生。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_150_02.html (4) 二零二二年度食物業界講座及「食物安全重點控制」工作坊 食物環境衞生署食物安全中心於本年四月至十一月期間舉辦二零二二年度食物業界講座及「食物安全重點控制」工作坊。這個活動主要是向食物業從業員宣傳正確處理食物的方法。透過政府及業界的通力合作和積極參與，向他們推廣採用「食物安全重點控制」系統及在食物製造過程中實施「食物安全計劃」，使食物安全水平得以提升。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_2022_Trade_Talk_and_workshop_on_HACCP.html (5) 2022年4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/20220531_9516.html (6) 食物安全巡迴展覽 2022年6月的巡迴展覽內容包括食物安全5要點、控制食物温度、天然毒素、營養標籤、預防食物交叉污染、反式脂肪、避免食用河豚、殘餘獸藥、天然毒素、雪卡毒素、營養標籤、基因改造食物及食物含丙烯酰胺。展覽將設於大成街街市、大圍街市、青衣街市、沙田政府合署及愛秩序灣街市。 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 食物安全中心 16.6.2022 (1) Food Safety Day 2022 – Clean Hands Well to Eat Well In support of the theme of the United Nations' World Food Safety Day on 7 June, “Safer food, better health”, the CFS is taking this chance to promote the importance of hand hygiene in relation to food safety and human health to food handlers as the theme of CFS' Food Safety Day 2022. The CFS will join hands with the District Health Centre (DHC) to enhance the public's awareness and knowledge of hand hygiene practice while handling food through health talks and training, as well as educational videos broadcast at DHCs across the territory. Keeping food handlers' hands clean is an important component to safe food and satisfied customers. Let's wash hands well to eat well, and practise good hand hygiene altogether! Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/Food_Safety_Day_2022.html (2) Food Safety of Eggs and Eggs Products Consuming raw or undercooked eggs potentially causes Salmonella infection, which can pose severe, sometimes life-threatening, health risks, especially to susceptible populations. To assist the food trade in preventing food poisoning due to Salmonella in eggs and egg products, the Centre for Food Safety gives out practical food safety advice about using eggs in food preparation: · Choose safe raw materials · Storing and handling of raw eggs · Pooling eggs is a high-risk practice when preparing egg dishes · Cook eggs thoroughly and keep them at a safe temperature For more details, please visit the following page: https://www.cfs.gov.hk/eggs (3) Histamine in Fish and Fish Products Fish is an important part of many types of cuisine that we savour.  However, the consumption of fish and fish products containing high level of histamine may cause scombrotoxin fish poisoning (SFP), also called histamine poisoning. Time and temperature control is the most effective method for ensuring food safety for fish species prone to histamine production.  In the absence of proper time-temperature control such as refrigeration and freezing, formation of histamine may occur at any point throughout the supply chain.  Please click into the webpage for details: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf_150_02.html (4) 2022 Trade Talk and Workshop on HACCP The Centre for Food Safety of the Food and Environmental Hygiene Department is organising the Centre for Food Safety Trade Talk and Workshop on HACCP 2022 which starts to take place from April through November 2022.  The objective of the program is to publicize proper food handling to employees of food business.  Coupled with the active participation and collaboration between the government and stakeholder, the Campaign also promotes the adoption of the “Hazard Analysis and Critical Control Point (HACCP)” System and the development of “Food Safety Plan” in food processing, thereby enhancing food safety. Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_2022_Trade_Talk_and_workshop_on_HACCP.html (5) Food Safety Report for April 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/20220531_9516.html (6) Roving Exhibitions on Food Safety The roving exhibitions will be held in June 2022 at Tai Shing Street Market, Tai Wai Market, Tsing Yi Market, Sha Tin Government Offices and Aldrich Bay Market. Panels cover topics on 5 Keys for Food Safety, Control of Food Temperature, Natural Toxins, Nutrition Labelling, Prevention of Cross-contamination, Trans Fats, Avoid Consuming Puffer Fish, Veterinary Drug Residues, Ciguatoxins, Genetically Modified Food and Acrylamide. Please click to see the schedule: English: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2022.html Centre for Food Safety 16.6.2022     如要檢視網站版本，請按此。 Please click here to view the web page version. 本食物安全電子信息的內容，包括但不限於所有文本、平面圖像、圖畫、圖片、照片以及數據或其他資料的匯編，均受版權保障。香港特別行政區政府是本信息內所有版權作品的擁有人。除非預先得到食物環境衞生署的書面授權，否則嚴禁複製、改編、分發、發布或向公眾提供該等版權作品。 The content available in this E-News, including but not limited to all text, graphics, drawings, diagrams, photographs and compilation of data or other materials are protected by copyright. The Government of the Hong Kong Special Administrative Region is the owner of all copyright works contained in this E-News . Any reproduction, adaptation, distribution, dissemination or making available of such copyright works to the public is strictly prohibited unless prior written authorization is obtained from the Food and Environmental Hygiene Department. 如要取消訂閱，請按此。 If you want to unsubscribe, please click here.