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HONG KONG URBAN COUNCIL
11 and 22 mentioned before. The Democratic Party suggests that the Department step up inspections of Siu Mei Shops from once every eight weeks at present to once every two weeks so as to detect shops with unsatisfactory conditions and protect the health of our citizens.
On prevention, we feel that more educational talks on hygiene should be held for education and publicity purpose. Also, posters should be posted in Siu Mei Shops to remind employees of the need to store Siu Mei in covered display boxes, to clean their hands and to arouse their concern for the hygiene conditions of Siu Mei Shops.
I hope Members will support this motion moved by the Democratic Party. I stand on behalf of Mr. Chan Kwok-leung to move the motion under his name.
I also second Mr. CHAN's motion. Thank you, Mr. Chairman.
Ms. JENNIFER CHOW KIT-BING (in Cantonese):—Mr. Chairman, I think as far as concept is concerned, the earlier request for Government to impose hygiene standards on the handling of sashimi and Mr. CHAN's current request for facing up to hygiene conditions of Siu Mei food are identical.
For sushi, sashimi and Siu Mei, although the former two kinds are eaten raw and the latter cooked, they are all traditional food which the consumers eat without cooking after buying from suppliers. If such food is contaminated during handling or when displayed, the public suffer from food poisoning easily. I therefore feel that the Urban Services Department should address the selling, handling and storing of such type of food at the same time when addressing the Code of Practice or strategy in regard to highly risky food to be eaten raw. I think the Government should devise a comprehensive, long-term strategy with foresight when addressing the matter of strategy for food hygiene and supervision of food hygiene.
Recent spot-checks by Urban Services Department personnel have achieved a deterrent effect. I hope the Department can keep up such spot checks as and when manpower and resources permit. At the same time, serious violation of food hygiene regulations should be prosecuted and more stringent penalties should be imposed.
In addition to addressing the problem of food not properly covered, I think the Department should step up random sampling in order to ensure methods of handling and storing conform to hygiene standards and to protect the health of our citizens. In the past, we have relied on the self-discipline of suppliers. We checked samples only when there were suspected cases of food poisoning. When carrying out routine checks, we applied general standards only. For example, we examined cleanliness in kitchens and whether food was covered while ignoring the storage period, production and storage process of food. I suggest that the Department should design more comprehensive guidelines for inspections so that those conducting inspections can apply stricter standards and help to ensure food hygiene for our citizens.
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