食物安全電子信息 E-news (5.3.2026)

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) 2026年食物安全巡迴展覽 中心每年都會在各區舉辦多場主題展覽，內容包括展示以食物安全及營養等有關的不同主題的展板，藉此提高市民對選擇安全及適合的食物的知識。 2026年3月，中心將於黃泥涌街市、電氣道街市、工業貿易大樓、上環街市及和輋廣場舉辦5場巡迴展覽。 詳情請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2026.html   (2) 食物安全焦點（2026年2月第235期） 最新一期的食物安全焦點已經出版。今期熱門焦點包括：  安全又新鮮：貯存蔬菜的實用貼士  我們的飲食選擇有多重要？  生蠔中的諾如病毒  紫心番薯的顏色可以安全食用嗎？ 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   (3) 2026年1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/20260227_12242.html   (4) 預先包裝食物檢測之營養素含量及致敏物檢測結果每月報告(2026年1月) 《食物及藥物(成分組合及標籤)規例》(《規例》)規定，預先包裝食物須標示食物的配料，以及表列能量及七種核心營養素，即碳水化合物、蛋白質、總脂肪、飽和脂肪、反式脂肪、鈉和糖(即“1+7”)的含量，而各類營養聲稱亦受到規管。預先包裝食物須標示各種配料，如食物含《規例》附表3第2(4E)條所指明的致敏物，亦須在配料表上標明。 1月份的預先包裝食物檢測之營養素含量及致敏物檢測結果報告詳情，請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/nl_compliance_test_results_jan_2026.html   (5) 安全製作雪糕和其他冰凍甜點 冰凍甜點屬高風險食物，微生物污染可以在多個生產階段產生，貯存温度不當也會為 細菌滋生提供有利的環境。調配分售機及用具應定期清潔和消毒，以減低微生物危害。 有關安全製作雪糕和其他冰凍甜點，請參閱以下網頁： https://www.cfs.gov.hk/tc_chi/programme/programme_haccp/programme_haccp_frozenconfections.html https://www.cfs.gov.hk/english/programme/programme_haccp/files/Frozen_confection_leaflet.pdf https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Manufactured_at_WSL_Guideline_c.pdf https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Prepared_at_POS_Guideline_c.pdf   食物安全中心 5.3.2026 =============================================   (1) Roving Exhibitions on Food Safety in 2026 The CFS holds a series of exhibitions across the territory every year. Panels covering different topics such as food safety and nutrition are shown to enhance public knowledge on how to make safe and suitable food choices. Five roving exhibitions will be held in Wong Nai Chung Market, Electric Road Market, Trade and Industry Tower, Sheung Wan Market and Wo Che Plaza in March 2026. Please click into the webpage for details: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_roving_exhibition_2026.html   (2) Food Safety Focus (235th Issue, February 2026) The latest issue of Food Safety Focus is now available. The topics include:  Safe and Fresh: Practical Tips for Storing Vegetables  Does What We Eat Really Matter?  Norovirus in Oysters for Raw Consumption  Is the Colour in Purple Sweet Potatoes Safe to Eat You are most welcome to read the publication at: https://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html   (3) Food Safety Report for January 2026 To deliver the latest food safety information timely to the public, the CFS announces the monthly food safety report, sharing the food surveillance results. You are most welcome to read the press release at: https://www.cfs.gov.hk/english/press/20260227_12242.html   (4) Monthly Report on Results of Compliance Test for Nutrition Labelling and Declaration of Allergens (January 2026) The Food and Drugs (Composition and Labelling) Regulations (the Regulations) require all applicable prepackaged foods to list out the ingredients, the content of energy plus seven core nutrients, namely, carbohydrates, protein, total fat, saturated fat, trans fat, sodium and sugars (commonly known as “1 + 7”), and regulate any associated nutrition claims. The ingredients to be listed include, among others, any of the substances specified in section 2(4E) of Schedule 3 to the Regulations which are known to cause allergy in some individuals, if present. Please visit the webpage for details on the Monthly Report on Results of Compliance Test for Nutrition Labelling and Declaration of Allergens for January 2026: https://www.cfs.gov.hk/english/whatsnew/whatsnew_act/nl_compliance_test_results_jan_2026.html   (5) Make ice-cream and other frozen confections safely to keep food poisoning away Frozen confections are high-risk food as they do not require further heat treatment to eliminate pathogens before consumption. Microbial contamination can occur at various stages of production. Improper storage temperatures also provide a favourable environment for bacterial growth. Dispensing machines and utensils should be regularly cleaned and disinfected to reduce microbiological hazards. Please click into the webpage for details: https://www.cfs.gov.hk/english/programme/programme_haccp/programme_haccp_frozenconfections.html https://www.cfs.gov.hk/english/programme/programme_haccp/files/Frozen_confection_leaflet.pdf https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Manufactured_at_WSL_Guideline_e.pdf https://www.cfs.gov.hk/english/multimedia/multimedia_pub/files/Frozen_Confections_Prepared_at_POS_Guideline_e.pdf   Centre for Food Safety 5.3.2026     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. 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