食物安全電子信息 E-News (1 December 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 :       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) 外賣及餐飲配送 – 給食物業及消費者的食物安全建議 近年，供訂購外送餐飲的應用程式漸趨普及，顧客只要透過他們的電子設備，便可從較遠的地點訂購餐飲配送服務。這些外送餐飲無論是由食肆員工抑或第三方餐飲送遞商配送，在運送到戶期間都必須妥善處理，才能確保食物安全。 這套建議為提供餐飲外送服務的食物業經營者而編製，包括食肆及第三方餐飲送遞商，他們烹製、提取和配送餐飲，供顧客在餐飲送達後隨即享用，並協助食物業界在營運中採取適當的食物安全措施，以減低在配送食物時出現食源性疾病（食物中毒）的風險。 有關建議的詳情，請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/files/5-takeaways.pdf (2) 家家食安心 - 抗菌素耐藥性與食物安全 「抗菌素耐藥性」不但只是公共衛生的問題，更危及食物安全。要有效對付食物中的「超級細菌」，市民和食物業界應遵從「食物安全五要點」，處理食物時保持良好個人及環境衛生。高危人士要格外留意「生冷」食物的食安風險。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_fstr/whatsnew_fstr_antimicrobial_resistance_AMR.html (3) 食物安全節目頻道「食電視」 新一集「食電視」《超級細菌杯2022賽事精華》已經於食物安全中心YouTube頻道首播，並在中心的Facebook和Instagram專頁同步上映 詳情請參閱以下網頁： YouTube: https://www.youtube.com/watch?v=juOWFlgD9_I   Facebook: https://fb.watch/h3Vie0rAIY/  Instagram: https://www.instagram.com/reel/ClVu5A2u6Mh/ (4) 食物安全焦點 (2022年11月第196期) 最新一期的食物安全焦點已經出版。今期熱門焦點包括：  認識產志賀毒素大腸桿菌：重大食物安全問題  對抗即食食品的抗菌素耐藥性  觀賞魚適合進食嗎？  番薯和蔬果中的天然色素 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 (5) 食物安全巡迴展覽 2022年12的巡迴展覽內容包括食物含丙烯酰胺、孕婦食物安全建議、追蹤供應來源,保障食物安全、食物安全5要點、/控制食物温度及天然毒素。展覽將設於海港政府大樓及同益街市。 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 (6) 食安中心公佈臘味時令食品調查結果 中心最近公布一項有關臘味的時令食品調查結果，約一百四十個樣本全部通過檢測。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/press/20221121_9948.html (7) 食物安全中心公佈火鍋食物專題調查結果 中心最近公布一項普及食品的專題調查，評估火鍋食物的食用安全。三百一十五個火鍋食物樣本全部通過檢測。 有關之新聞公報請瀏覽以下網頁： https://www.cfs.gov.hk/tc_chi/press/20221124_9960.html   食物安全中心 1.12.2022 ************************************************** Dear E-news recipients, News on the Centre for Food Safety (CFS) online: (1) Takeaways and Meal Delivery - Food Safety Advice for Food Businesses and Consumers While food ordering apps have grown in popularity in recent years, customers can now place food orders from scattered locations using their electronic devices for courier services. No matter the meals are delivered by staff of food premises or third-party delivery agents, it is important to handle food properly from door to door for safety's sake. This set of advice is intended for food business operators providing meal delivery services, including food premises and third party food delivery agents, which prepare, pick up and deliver meals ready for consumption by customers upon arrival. It aims to assist the food trade in implementing appropriate food safety measures in their operations to reduce the risk of foodborne diseases when providing food delivery services. Please click into the webpage for details of the advice: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/5-takeaways.pdf (2) Safe Food For All - Antimicrobial Resistance and Food Safety Antimicrobial resistance is not only a public health issue, but also a threat to food safety. To effectively combat "superbugs" in food, the public and food businesses should follow the "Five Keys to Food Safety" and maintain good personal and environmental hygiene when handling food. Susceptible populations should pay special attention to the food safety risks of raw or undercooked food. Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_fstr/whatsnew_fstr_antimicrobial_resistance_AMR.html (3) EAT TV’ Food Safety Channel The latest episode of EAT TV on "superbugs in food” has premiered on the CFS’ YouTube channel, and is co-streamed on the CFS' Facebook and Instagram pages. Please click into the webpage for details: YouTube: https://www.youtube.com/watch?v=juOWFlgD9_I    Facebook: https://fb.watch/h3Vie0rAIY/   Instagram: https://www.instagram.com/reel/ClVu5A2u6Mh/ (4) Food Safety Focus (196h Issue, November 2022) The latest issue of Food Safety Focus is now available. The topics include: ·  Understanding STEC: A Significant Food Safety Issue  Fight Against Antimicrobial Resistance in Ready-to-eat Food  Is Ornamental Fish Meant for Consumption?  Natural Colour Pigment in Sweet Potatoes and Produces You are most welcome to read the publication at: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html (5) Roving Exhibitions on Food Safety The roving exhibitions will be held in December 2022 at Harbour Building and Tung Yik Market. Panels cover topics on Acrylamide, Food Safety Advice for Pregnant Women, Enhance Food Traceability, Strengthen Food Safety, 5 Keys for Food Safety, Control of Food Temperature and Natural Toxins. Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2022.html (6) CFS Announces Test Results of Seasonal Food Surveillance Project on Lap-mei The CFS announced the test results of a recently completed seasonal food surveillance project on lap-mei. The test results of around 140 samples collected were satisfactory. Please click into the webpage for details: https://www.cfs.gov.hk/english/press/20221121_9948.html     (7) Centre for Food Safety Announces Test Results on Hot Pot Food Samples The CFS　announced the test results of a recently completed surveillance project assessing the food safety of hot pot cuisine. A total of 315 hot pot food samples were collected and all passed the tests. You are most welcome to read the publication at: https://www.cfs.gov.hk/english/press/20221124_9960.html　   Centre for Food Safety 1.12.2022 ***********************************************************************                 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 . 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