1965 — Page 369

Urban Council Proceedings 市政局議事錄 All AI Reviewed

Page 369 of 382

716

HONG KONG URBAN COUNCIL

Such novelties are not considered to be a likely source of contamination, they are usually in the form of a separate self-contained contrivance (such as a lobster or a fish with electric torch bulbs for eyes) which can be attached to the brim of the metal stand on which the actual dish of food is placed. No food meant for consumption comes into direct contact with these things and therefore no problem of food contamination arises from their use.

MR. FUNG: Mr. Chairman, through you, I would ask the Deputy Director of Medical and Health Services whether he has seen the electrical gimmicks normally used on a dish of roast pig. The small box fixed over the eyes of the pig by means of a dry battery and electrical wire normally contact the food itself, and don't you think that this could contaminate the food, especially in those restaurants of the cheaper class.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: Mr. Chairman, Mr. FUNG Hon-chu is quite right. There are other contrivances like the sucking pig's head which are lighted up in this way. These are not, I understand, meant for immediate consumption. They may well be eaten later, but they are not meant for consumption at the time they are lighted up.

MR. FUNG: What I mean is the bulb is fixed in such a way that the battery serving the wiring is in contact with the food; and if the wire and battery are not kept clean I am sure the food could be contaminated. May I suggest, Mr. Chairman, that this question be checked forthwith to see if legislation can be introduced to require self-contained contrivances.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: Certainly. I think firstly what we should do, Mr. Chairman, is to refer this to the Food and Food Premises Select Committee for consideration.

(24) MR. FUNG HON-CHU asked the following question:

As it is a common sight to see restaurant staff sweep the floor while food is being served and consumed, may I ask if there is any law to regulate this, if not, will the Chairman consider a suitable legislation to control this?

THE DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES replied as follows:

Admittedly it is common practice for restaurant employees to clean up individual portions of the floor which have become messed up by customers or their fellow employees

HONG KONG URBAN COUNCIL

717

during business hours, but it is not usual for any general sweeping or cleaning of floors to take place at such times. As the law now stands, every person who carries on any food business shall, at all times, cause the floors, etc. of the premises to be kept clean and free from noxious matters.

I do not see the need to bring in new legislation specifically to regulate the times of cleaning restaurant floors as the matter is included in the Food Hygiene courses for food handlers and the trade has been advised on the recommended method of sweeping and tidying up of the premises while business is in progress. This advice (in Chinese with illustrations) is also contained on page 17 of a booklet first prepared some years ago by the Urban Services Department and issued free to licensed food premises.

MR. FUNG: Do you agree that the use of a broom or brush should be prohibited, and a better method recommended, such as a mop made of cloth and wet?

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: I think this point, Mr. Chairman, is brought out in the Food Hygiene course - wet mopping is recommended.

MR. FUNG: But can this be enforced? I feel the use of a broom is highly unhygienic because this causes the dust to fly up all over.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: I have referred to this booklet, Mr. Chairman, in my answer. The booklet which Mr. FUNG has there. I think the booklet makes this very point.

MR. FUNG: This is advice to the restaurant; but how can we enforce it? This is very good, we ask them not to use a broom - or rather when the customer is having food they should not brush or clean or sweep the floor, but this is naturally not meeting our problem.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: I do not think, Mr. Chairman, that one could really make this an actual by-law. The enforcement of it could only take place with the co-operation of the proprietor or manager of these places. So often in Hong Kong the law is there, the regulation is there, but the enforcement of it is the difficult part. I personally would not be in favour of making an actual law as to how we can clean up restaurant floors. It should not come under actual legislation.

MR. FUNG: Could we say that this booklet is a kind of code of practice?

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Page 369 of 382 716 2. HONG KONG URBAN COUNCIL Such novelties are not considered to be a likely source of contamination, they are usually in the form of a separate self-contained contrivance (such as a lobster or a fish with electric torch bulbs for eyes) which can be attached to the brim of the metal stand on which the actual dish of food is placed. No food meant for consumption comes into direct contact with these things and therefore no problem of food contamination arises from their use. MR. FUNG: Mr. Chairman, through you, I would ask the Deputy Director of Medical and Health Services whether he has seen the electrical gimmicks normally used on a dish of roast pig. The small box fixed over the eyes of the pig by means of a dry battery and electrical wire normally contact the food itself, and don't you think that this could contaminate the food, especially in those restaurants of the cheaper class. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: Mr. Chairman, Mr. FUNG Hon-chu is quite right. There are other contrivances like the sucking pig's head which are lighted up in this way. These are not, I understand, meant for immediate consumption. They may well be eaten later, but they are not meant for consumption at the time they are lighted up. MR. FUNG: What I mean is the bulb is fixed in such a way that the battery serving the wiring is in contact with the food; and if the wire and battery are not kept clean I am sure the food could be contaminated. May I suggest, Mr. Chairman, that this question be checked forthwith to see if legislation can be introduced to require self-contained contrivances. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: Certainly. I think firstly what we should do, Mr. Chairman, is to refer this to the Food and Food Premises Select Committee for consideration. (24) MR. FUNG HON-CHU asked the following question: As it is a common sight to see restaurant staff sweep the floor while food is being served and consumed, may I ask if there is any law to regulate this, if not, will the Chairman consider a suitable legislation to control this? THE DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES replied as follows: 1. Admittedly it is common practice for restaurant employees to clean up individual portions of the floor which have become messed up by customers or their fellow employees 2. 3. HONG KONG URBAN COUNCIL 717 during business hours, but it is not usual for any general sweeping or cleaning of floors to take place at such times. As the law now stands, every person who carries on any food business shall, at all times, cause the floors, etc. of the premises to be kept clean and free from noxious matters. I do not see the need to bring in new legislation specifically to regulate the times of cleaning restaurant floors as the matter is included in the Food Hygiene courses for food handlers and the trade has been advised on the recommended method of sweeping and tidying up of the premises while business is in progress. This advice (in Chinese with illustrations) is also contained on page 17 of a booklet first prepared some years ago by the Urban Services Department and issued free to licensed food premises. MR. FUNG: Do you agree that the use of a broom or brush should be prohibited, and a better method recommended, such as a mop made of cloth and wet? DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: I think this point, Mr. Chairman, is brought out in the Food Hygiene course - wet mopping is recommended. MR. FUNG: But can this be enforced? I feel the use of a broom is highly unhygienic because this causes the dust to fly up all over. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: I have referred to this booklet, Mr. Chairman, in my answer. The booklet which Mr. FUNG has there. I think the booklet makes this very point. MR. FUNG: This is advice to the restaurant; but how can we enforce it? This is very good, we ask them not to use a broom - or rather when the customer is having food they should not brush or clean or sweep the floor, but this is naturally not meeting our problem. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: I do not think, Mr. Chairman, that one could really make this an actual by-law. The enforcement of it could only take place with the co-operation of the proprietor or manager of these places. So often in Hong Kong the law is there, the regulation is there, but the enforcement of it is the difficult part. I personally would not be in favour of making an actual law as to how we can clean up restaurant floors. It should not come under actual legislation. MR. FUNG: Could we say that this booklet is a kind of code of practice? Page 369 of 382 718 (End of page indicators are kept as per the original scan)

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$2 Page 369 of 382 716 2. HONG KONG URBAN COUNCIL Such novelties are not considered to be a likely source of contamination, they are usually in the form of a separate self-contained contrivance (such as a lobster or a fish with electric torch bulbs for eyes) which can be attached to the brim of the metal stand on which the actual dish of food is placed. No food meant for consumption comes into direct contact with these things and therefore no problem of food contamination arises from their use. MR. FUNG: Mr. Chairman, through you, I would ask the Deputy Director of Medical and Health Services whether he has seen the electrical gimmicks normally used on a dish of roast pig. The small box fixed over the eyes of the pig by means of a dry battery and electri- cal wire normally contact the food itself, and don't you think that this could contaminate the food, especially in those restaurants of the cheaper class. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: -Mr. Chair- man, Mr. FUNG Hon-chu is quite right. There are other contrivances like the sucking pig's head which are lighted up in this way. These are not, I understand meant for immediate consumption. They may well be eaten later, but they are not meant for consumption at the time they are lighted up. MR. FUNG-No-what I mean is the bulb is fixed in such a way that the battery serving the wiring is in contact with the food; and if the wire and battery are not kept clean I am sure the food could be contaminated. May I suggest, Mr. Chairman, that this question be checked forthwith to see if legislation can be introduced to require self-contained contrivances. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES:-Certainly. I think firstly what we should do, Mr. Chairman, is to refer this to the Food and Food Premises Select Committee for consideration. (24) MR. FUNG HON-CHU asked the following question : As it is a common sight to see restaurant fokis sweep the floor while food is being served and consumed, may I ask if there is any law to regulate this, if not, will the Chairman consider a suitable legislation to control this? THE DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES replied as follows:-- 1. Admittedly it is common practice for restaurant employees to clean up individual portions of the floor which have become messed up by customers or their fellow employees 2. 3. HONG KONG URBAN COUNCIL 717 during business hours, but it is not usual for any general sweeping or cleaning of floors to take place at such times. As the law now stands, every person who carries on any food business shall, at all times, cause the floors, etc. of the premises to be kept clean and free from noxious matters. I do not see the need to bring in new legislation spe- cifically to regulate the times of cleaning restaurant floors as the matter is included in the Food Hygiene courses for food handlers and the trade has been advised on the recommended method of sweeping and tidying up of the premises while business is in progress. This advice (in Chinese with illustrations) is also contained on page 17 of a booklet first prepared some years ago by the Urban Services Department and issued free to licensed food premises. MR. FUNG:-Do you agree that the use of a broom or brush should be prohibited, and a better method recommended, such as a mop made of cloth and wet? DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES:-I think this point, Mr. Chairman, is brought out in the Food Hygiene course -wet mopping is recommended. MR. FUNG: But can this be enforced? I feel the use of a broom is highly unhygienic because this causes the dust to fly up all over. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES:- The I have referred to this booklet, Mr. Chairman, in my answer. booklet which Mr. FUNG has there. I think the booklet makes this very point. MR. FUNG:This is advice to the restaurant; but how can we enforce it? This is very good, we ask them not to use a broom-or rather when the customer is having food they should not brush or clean or sweep the floor, but this is naturally not meeting our problem. DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES : - I do not think, Mr. Chairman, that one could really make this an actual by-law. The enforcement of it could only take place with the co-operation of the proprietor or manager of these places. So often in Hong Kong the law is there, the regulation is there, but the enforce- ment of it is the difficult part. I personally would not be in favour of making an actual law as to how we can clean up restaurant floors. It should not come under actual legislation. MR. FUNG:---Could we say that this booklet is a kind of code of practice?

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Page 369 of 382

716

HONG KONG URBAN COUNCIL

MR. FUNG: Mr. Chairman, through you, I would ask the Deputy Director of Medical and Health Services whether he has seen the electrical gimmicks normally used on a dish of roast pig. The small box fixed over the eyes of the pig by means of a dry battery and electri- cal wire normally contact the food itself, and don't you think that this could contaminate the food, especially in those restaurants of the cheaper class.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES: -Mr. Chair- man, Mr. FUNG Hon-chu is quite right. There are other contrivances like the sucking pig's head which are lighted up in this way. These are not, I understand meant for immediate consumption. They may well be eaten later, but they are not meant for consumption at the time they are lighted up.

MR. FUNG-No-what I mean is the bulb is fixed in such a way that the battery serving the wiring is in contact with the food; and if the wire and battery are not kept clean I am sure the food could be contaminated. May I suggest, Mr. Chairman, that this question be checked forthwith to see if legislation can be introduced to require self-contained contrivances.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES:-Certainly. I think firstly what we should do, Mr. Chairman, is to refer this to the Food and Food Premises Select Committee for consideration.

(24) MR. FUNG HON-CHU asked the following question :

As it is a common sight to see restaurant fokis sweep the floor while food is being served and consumed, may I ask if there is any law to regulate this, if not, will the Chairman consider a suitable legislation to control this?

THE DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES replied as follows:--

Admittedly it is common practice for restaurant employees to clean up individual portions of the floor which have become messed up by customers or their fellow employees

HONG KONG URBAN COUNCIL

717

matters.

I do not see the need to bring in new legislation spe- cifically to regulate the times of cleaning restaurant floors as the matter is included in the Food Hygiene courses for food handlers and the trade has been advised on the recommended method of sweeping and tidying up of the premises while business is in progress. This advice (in Chinese with illustrations) is also contained on page 17 of a booklet first prepared some years ago by the Urban Services Department and issued free to licensed food premises.

MR. FUNG:-Do you agree that the use of a broom or brush should be prohibited, and a better method recommended, such as a mop made of cloth and wet?

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES:-I think this point, Mr. Chairman, is brought out in the Food Hygiene course -wet mopping is recommended.

MR. FUNG: But can this be enforced? I feel the use of a broom is highly unhygienic because this causes the dust to fly up all over.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES:-

The I have referred to this booklet, Mr. Chairman, in my answer. booklet which Mr. FUNG has there. I think the booklet makes this very point.

MR. FUNG:This is advice to the restaurant; but how can we enforce it? This is very good, we ask them not to use a broom-or rather when the customer is having food they should not brush or clean or sweep the floor, but this is naturally not meeting our problem.

DEPUTY DIRECTOR OF MEDICAL AND HEALTH SERVICES : -

I do not think, Mr. Chairman, that one could really make this an actual by-law. The enforcement of it could only take place with the co-operation of the proprietor or manager of these places. So often in Hong Kong the law is there, the regulation is there, but the enforce- ment of it is the difficult part. I personally would not be in favour of making an actual law as to how we can clean up restaurant floors. It should not come under actual legislation.

1965 — Page 369

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