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Chemist. Circular letters written both in English and Chinese were issued to importing firms and local firms engaged in any food business. The public was also informed by radio announcements and press releases. The policy is to ensure that only approved colouring matter is used in the manufacture or production of food for consumption by the public, and action to enforce this is taken through regular sampling of food products by Food Inspectors, the samples being sent for tests by the Government Chemist. This is regularly reported on in the Monthly Report.
MR. HU (In English):--Mr. Chairman, one part of my question has not been answered, i.e. in my question I said that "could measures be taken to let the public know what kind of colouring matter in food is harmful and what kind is harmless?". It was reported in some newspaper that certain red colouring matter in food is poisonous. Did the Chairman of Food Hygiene Select Committee hear of that?
CHAIRMAN (In English):-Mr. SIN, as Chairman of the Select Committee, may not be able to answer the second supplementary, but he will be able to answer the first one.
MR. SIN (In English):-Mr. Chairman, circular letters were sent out on 28th October, 1970, in English and Chinese, and press announcements and radio broadcast were made, I believe, in about September, 1970.
MR. LO TAK-SHING (In English):-Since, according to the answer, Mr. Chairman, sampling has to be done before one could tell whether any colouring is harmless or harmful, I suppose it is not practicable for us or anyone else to tell members of the public what colouring matter is harmful or harmless. Is that true?
MR. CHARLES C. C. SIN (In English):-Mr. Chairman, I don't know the answer to the question. But off-hand, I would think "no".
MR. MACKENZIE (In English):-Mr. Chairman, I know of a recent case of colouring in confectionery which has caused problems for importers and distributors concerned. Would it not be possible to publish details of the regulations governing colouring matters in the food and confectionery, and make them available to all affected parties, as I understand that the last information to the trade was given in 1971.
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CHAIRMAN (In English):-Mr. SIN, perhaps you might wish, as Chairman of the Select Committee, to table the information which was given to the trade.
MR. SIN (In English):-Mr. Chairman, I have it here, which appeared in the Gazette and also sent, as I said in my answer, to all food manufacturers and importers in the food business. I can table the material.
MR. HU (In English):-Mr. Chairman, I definitely read in the news that a warning was issued by the staff of the Urban Services Department to the public that certain food with the red colouring matters on it was dangerous to take. This is the reason why I asked this question; therefore, I want to know what is this red material on which the warning was issued?
CHAIRMAN (In English):-Mr. Hu, in fairness to the Chairman of the Select Committee, he has already tabled the list of materials, 42 in number, I believe, which have been made known to the trade. Now, the specific reply to your question will be given by the Select Committee after consideration at their next meeting. In the interval, the department will give you the information you require.
MR. LO TAK-SHING (In English):-The point I want to clarify is this, Mr. Chairman. Is it true that members of the public cannot tell whether any colouring in any food they buy is dangerous or not by looking at that list?
CHAIRMAN (In English):-I think Mr. T. S. Lo's question should be considered at length by your Select Committee, Mr. SIN, at its next meeting, and, perhaps, a statement could be issued subsequently to the public in line with the request.
(3) MR. F. K. Hu asked the following question (In English):
(a) When will the Boundary Street Stadium be available to the various sports bodies to stage events with admission charge at day and night times?
(b) Is there any plan for major repair of the Hong Kong stadium which will necessitate the closure of the stadium? If there is, what is the detail of the repair, when will it take place, and how long will the closure last?
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