食物安全電子信息 E-News (20 February 2025)

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)   食物安全節目頻道「食電視」   新一集「食電視」<選尾系列：《香港鮮魚選舉》夾肌問「甲」環節>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： CFS Website : https://www.cfs.gov.hk/english/rc/eattv/eattv.html YouTube: https://www.youtube.com/watch?v=KSay5NqD_LM Facebook: https://www.facebook.com/share/v/1ExJGKdXUu/?mibextid=oFDknk   Instagram:https://www.instagram.com/reels/audio/1324505135243756?igsh=MWJqdjF6MWZwZjM2ag==     (2)   「食物安全重點控制」與「良好衞生規範」業界講座及工作坊 2025   中心於本年3月至10月期間舉辦2025年度「良好衞生規範」與「食物安全重點控制」業界講座及工作坊。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_2025_Trade_Talk_and_workshop_on_HACCP.html     (3)   減低幼兒因食物哽喉而窒息的風險   幼兒進食時可能存在哽喉的風險，特別是當他們沒有充分咀嚼或試圖整口吞下食物時。從小培養良好的進食習慣，減低幼兒因食物哽喉而窒息的風險。   詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/school/choking_hazards_of_food.html https://www.cfs.gov.hk/tc_chi/school/EatSafeAtSchool_poster_choking_hazard_c.pdf     (4)   食安中心公布肉類添加二氧化硫專項食品調查結果 中心於二月十七日公布肉類添加二氧化硫專項食品調查結果。在約六百一十個肉類樣本中，除早前已公布的五個鮮肉樣本驗出不可在新鮮肉類中使用的防腐劑二氧化硫外，其餘樣本全部通過檢測，整體合格率為百分之九十九。   詳情請參閱以下網頁： https://cfs.fehd.hksarg/tc_chi/press/20250217_11464.html     食物安全中心 20.2.2025 ===========================================================     Dear E-news recipients,   News on the Centre for Food Safety (CFS) online:     (1)   “EAT TV” Food Safety Channel   The latest episode of EAT TV on mercury in fish 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: CFS Website : https://www.cfs.gov.hk/english/rc/eattv/eattv.html YouTube: https://www.youtube.com/watch?v=KSay5NqD_LM Facebook: https://www.facebook.com/share/v/1ExJGKdXUu/?mibextid=oFDknk   Instagram:https://www.instagram.com/reels/audio/1324505135243756?igsh=MWJqdjF6MWZwZjM2ag==     (2)   Trade Talk and Workshop on HACCP & GHP 2025   This year's Trade Talk and Workshop on Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) organized by the CFS of the Food and Environmental Hygiene Department is scheduled to take place from March to October 2025.   Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_2025_Trade_Talk_and_workshop_on_HACCP.html     (3)   Minimise Choking Hazards from Foods for Young Children   For young children, there may be a risk of choking while eating, especially when they do not chew their food thoroughly or try to swallow it whole. Develop good eating habits from a young age to minimise choking hazards from foods for young children.   Please click into the webpage for details: https://www.cfs.gov.hk/english/school/choking_hazards_of_food.html https://www.cfs.gov.hk/english/school/EatSafeAtSchool_poster_choking_hazard_e.pdf     (4)   CFS announces test results of targeted surveillance on use of sulphur dioxide in meat   The CFS released on February 17 that the test results of a targeted food surveillance project on the use of sulphur dioxide in meat. Among about 610 samples tested, except for five samples found to contain sulphur dioxide (a non-permitted preservative in fresh meat) which have been announced, all the remaining samples passed the test. The overall satisfactory rate was 99 per cent.   Please click into the webpage for details: https://cfs.fehd.hksarg/english/press/20250217_11464.html        Centre for Food Safety 20.2.2025       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.