HONG KONG URBAN COUNCIL
45
that consumers of such products are not provided with adequate protection. Results of a recent survey indicate that many of the sushi and sashimi samples taken from restaurants and retail shops contain germs at a level above normal. While this can possibly be attributed to improper ways of handling the food, the main reason lies in the lack of an effective control system to guarantee food safety. In view of this, I would like to make two suggestions on future public health strategy:
1. Sashimi and shellfish should be put under the control of the Food and Drugs (Composition and Labelling) Regulations. At the same time, the Department should step up inspection and sampling to ensure that such food meet the required standard. Under existing legislation, only oysters and seafood imported from some advanced countries are required to carry an Official Health Certificate stating that they conform to the World Health Organization standard for E. Coli count. Such a requirement is inadequate for Hong Kong because we import much of our shellfish from China and neighbouring countries which do not always require Official Health Certificates. Serious water pollution coupled with widespread hepatitis outbreak have caused anxieties among Hong Kong people. We all know that hepatitis A is contracted through contaminated food. Hence there is a more pressing need for the Government to tighten control in order to safeguard public health. Regular tests should be conducted on seafood samples and those found to be excessively contaminated should be banned immediately. To include sashimi and seafood in the food labelling system means that the supplier will be required to provide information about the type of food, its origin, storage method, durability period and hygiene standard before he can offer it for sale. The consumer will then be able to tell the quality of the food. Of course I understand that there are bound to be technical and administrative problems, but this is the only way to further safeguard public health and make consumers feel at ease when they are buying food with informed choices. With regard to the monitoring of food handling and hygiene, I suggest introducing the Sashimi (Urban Council) By-laws and adopt a demerit points system.
2. At present, all licensed restaurants in the territory are governed by the Public Health and Municipal Services Ordinance (Cap. 132) and its by-laws which lay down the hygiene standard for handling and preparation of food. However, the legislation only deals with food in general and is rather inadequate for the 'high-risk food category, such as sushi and sashimi which are eaten raw. So, they must be handled with extreme care in every step to avoid cross contamination. Guidelines on proper handling of sushi and sashimi have been published for reference, but the fact that they are not legally binding means little deterrent effect can be achieved. The Urban Council has, in the past, made by-laws to exercise strict control on the procedures for preparing and handling 'high-risk food', but sashimi does not fall under this category. I therefore suggest that a demerit points system similar to those provided under the Frozen Confections (Urban Council) By-laws and the Milk (Urban Council) By-laws be adopted. Penalties should be
Page 331 of 485
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HONG KONG URBAN COUNCIL
45
that consumers of such products are not provided with adequate protection. Results of a recent survey indicate that many of the sushi and sashimi samples taken from restaurants and retail shops contain germs at a level above normal. While this can possibly be attributed to improper ways of handling the food, the main reason lies in the lack of an effective control system to guarantee food safety. In view of this, I would like to make two suggestions on future public health strategy:
1. Sashimi and shellfish should be put under the control of the Food and Drugs (Composition and Labelling) Regulations. At the same time, the Department should step up inspection and sampling to ensure that such food meet the required standard. Under existing legislation, only oysters and seafood imported from some advanced countries are required to carry an Official Health Certificate stating that they conform to the World Health Organization standard for E. Coli count. Such a requirement is inadequate for Hong Kong because we import much of our shellfish from China and neighbouring countries which do not always require Official Health Certificates. Serious water pollution coupled with widespread hepatitis outbreak have caused anxieties among Hong Kong people. We all know that hepatitis A is contracted through contaminated food. Hence there is a more pressing need for the Government to tighten control in order to safeguard public health. Regular tests should be conducted on seafood samples and those found to be excessively contaminated should be banned immediately. To include sashimi and seafood in the food labelling system means that the supplier will be required to provide information about the type of food, its origin, storage method, durability period and hygiene standard before he can offer it for sale. The consumer will then be able to tell the quality of the food. Of course I understand that there are bound to be technical and administrative problems, but this is the only way to further safeguard public health and make consumers feel at ease when they are buying food with informed choices. With regard to the monitoring of food handling and hygiene, I suggest introducing the Sashimi (Urban Council) By-laws and adopt a demerit points system.
2.
At present, all licensed restaurants in the territory are governed by the Public Health and Municipal Services Ordinance (Cap. 132) and its by-laws which lay down the hygiene standard for handling and preparation of food. However, the legislation only deals with food in general and is rather inadequate for the 'high- risk food category, such as sushi and sashimi which are eaten raw. So, they must be handled with extreme care in every step to avoid cross contamination. Guidelines on proper handling of sushi and sashimi have been published for reference, but the fact that they are not legally binding means little deterrent effect can be achieved. The Urban Council has, in the past, made by-laws to exercise strict control on the procedures for preparing and handling 'high-risk food', but sashimi does not fall under this category. I therefore suggest that a demerit points system similar to those provided under the Frozen Confections (Urban Council) By-laws and the Milk (Urban Council) By-laws be adopted. Penalties should be
Page 331 of 485
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Page 331 of 485
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