HONG KONG URBAN COUNCIL
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products properly. We should promote food hygiene education among consumers so that they can make proper choices in food consumption. For the long-term proposals, I suggest that the Council should study the food regulations of Japan and consider introducing the appropriate ones to Hong Kong since Japan, the origin of sushi and sashimi, has strict regulations concerning these food products. Secondly, since the handling process involved in the production of sashimi is more complicated, I suggest that sashimi should be classified as restricted food. Then, we should consider imposing licensing control over raw fish food products, and amend the legislation to strictly regulate the production, handling, preparation and delivery of them. In amending the legislation, the Government should take into consideration that there will be other technicalities involved in the process. After the legislation comes into effect, it should be strictly enforced lest it will become a 'paper tiger' only. The new licensing system stipulates that suppliers must have been granted the licence before they are allowed to sell sushi and sashimi. Therefore, the authorities should recognise that the licensing process takes time and should set a reasonable target time for completion of handling each licensing application so as to avoid hindering any qualified applicants from running the business.
Mr. Chairman, fellow Councillors, as a responsible Council and responsible Councillors representing the public, we should indeed respond actively to matters affecting public health and formulate measures to plug the loopholes. Now, the Department of Health proposes legislative amendments aiming at the overall control and monitoring of the sale of sushi and sashimi, as well as a licensing system to monitor these food premises. The existence of a proposal that protects public health is surely encouraging. We should support it and offer assistance and co-operation. At the same time, the Council should place the emphasis on implementing short-term measures, which are indispensable in solving the existing problems before the long-term measures become effective. Therefore, the Council and the departments concerned should immediately devise effective long-term and short-term monitoring measures. During this summer in particular, short-term measures should be implemented promptly to enhance the public's knowledge of raw food hygiene. The hygiene standard in preparing, delivering and selling these raw fish food products should also be properly monitored.
On the basis of what I have mentioned, I move the motion standing in my name. I hope that Chairman and fellow Councillors will offer me your support and give valuable comments on my suggestions. Thank you.
MR. JOSEPH Chan Yuek-SUT (in Cantonese):—Mr. Chairman, I second the motion.
MR. CHAN NOI-YUE (in Cantonese):—I am very much in favour of Ms. CHOW's motion and also am greatly concerned about public health because,
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