食物安全電子信息 E-news (20.2.2026)

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) 蠔與食物安全 蠔美味又營養豐富，因而深受歡迎。然而，未經煮熟的蠔是高風險食物，本港不時發生與進食生蠔有關的食物中毒事故。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/consumer_zone/oyster/index.html (2) 食物安全中心公布二○二五年十二月份食物安全報告及二○二五年食物監測計劃全年總結 中心於一月三十日公布十二月食物安全報告，結果顯示在約六千六百個完成檢測的食物樣本中（包括網購食品），除較早前公布的四個樣本外，其餘樣本全部通過檢測，整體合格率為百分之九十九點九。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/press/20260130_12154.html (3) 食物安全中心公布賀年食品調查（第二期）結果 中心於二月九日公布，最近完成一項有關賀年食品的時令食品調查（第二期），一百七十五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/20260209_12187.html (4) 食物安全中心公布肉類添加二氧化硫專項食品調查結果 中心於一月二十七日公布肉類添加二氧化硫專項食品調查結果。在六百三十個肉類樣本中，除早前已公布的三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點五。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/press/20260127_12144.html (5) 「食物安全重點控制」與「良好衞生規範」業界講座及工作坊 2026 中心於本年三月至十月期間舉辦二零二六年度「良好衞生規範」與「食物安全重點控制」業界講座及工作坊。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。透過政府與業界的通力合作和積極參與，此活動旨在鼓勵食物業採用「良好衞生規範」、「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」，確保食物安全。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_2026_Trade_Talk_and_workshop_on_HACCP.html 食物安全中心 20.2.2026 =========================================================== (1) Understanding the Food Safety Risks of Oysters People enjoy oysters because they are tasty and nutritious. Uncooked oysters, however, are high-risk foods, and there are occasional reports of food poisoning outbreak related to the consumption of raw oysters in Hong Kong. Please click into the webpage for details: https://www.cfs.gov.hk/english/consumer_zone/oyster/index.html (2) CFS announces food safety report for December 2025 and summary of food surveillance programme for 2025 On 30th January 2026, CFS of the Food and Environmental Hygiene Department released the findings of its food safety report for December 2025. The results of about 6,600 food samples tested (including food items purchased online) were found to be satisfactory except for four unsatisfactory samples which were announced earlier. The overall satisfactory rate was 99.9 per cent. Please click into the webpage for details: https://www.cfs.gov.hk/english/press/20260130_12154.html (3) CFS announces test results of Lunar New Year food (second phase) On 9th February 2026, CFS of the Food and Environmental Hygiene Department announced the test results of a recently completed seasonal food surveillance project on Lunar New Year (LNY) food (second phase). The test results on 175 samples collected were all satisfactory. Please click into the webpage for details: https://www.cfs.gov.hk/english/press/20260209_12187.html (4) CFS announces test results of targeted surveillance on use of sulphur dioxide in meat On 27th January 2026, the CFS of the Food and Environmental Hygiene Department released the test results of a targeted food surveillance project on the use of sulphur dioxide in meat. Among 630 samples tested, except for three 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 99.5 per cent. Please click into the webpage for details: https://www.cfs.gov.hk/english/press/20260127_12144.html (5) Trade Talk and Workshop on HACCP & GHP 2026 This year's Trade Talk and Workshop on Good Hygiene Practices (GHP) and Hazard Analysis and Critical Control Point (HACCP) organized by the Centre for Food Safety of the Food and Environmental Hygiene Department is scheduled to take place from March to October 2026.The primary objective of this programme is to promote proper food handling practices to staff working in food businesses. Through active participation and collaboration between the Government and the trade, this campaign also aims to encourage food businesses to adopt GHP and the HACCP system, as well as to develop a "Food Safety Plan" for food processing, thereby ensuring food safety. Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_2026_Trade_Talk_and_workshop_on_HACCP.html Centre for Food Safety 20.2.2026   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.