HONG KONG URBAN COUNCIL
141
An award system should be established with regard to quality and hygiene standard of raw food for all premises throughout the territory engaged in the sale or production of sushi and sashimi food products. Since the legislative amendment has not come into force yet, we cannot take prosecution action against certain raw food premises, on the grounds that the quality and hygiene standard of their raw food do not meet the stringent requirements stipulated in the legislation. But we can award certificates to restaurants and food premises meeting the quality and hygiene standard by establishing an award system which is similar to the Restaurant Hygiene Competition, so that consumers will be encouraged to patronise these raw food premises.
More Health Inspectors should be deployed to inspect the raw food premises. Since sushi and sashimi are mostly infected by environmental bacteria, there will be less infection or contamination of food if the overall environmental hygiene of raw food premises and restaurants is improved.
Lastly, comprehensive publicity about health education should be launched for operators of raw food premises and restaurants, front-line workers or even consumers, or perhaps the short training courses mentioned by Mr. Joseph Lai Chi-kong should be conducted. These training courses can be organized by the Government or by those engaged in the business. We can offer suggestions for them. By implementing the above measures, raw food products are less likely to be contaminated in the processes of preparation and storage. On the other hand, consumers should know how to choose raw food premises and should obtain the knowledge of food hygiene for handling sushi and sashimi food products. For instance, raw food should not be kept for a long time and should be consumed immediately after being purchased.
It is hoped that before the new legislation comes into force, the short term effective measures can protect the health of consumers. With these remarks, I support the motion.
MR. JOSEPH CHAN YUEK-SUT (in Cantonese):—Mr. Chairman, food products such as sushi and sashimi should be subject to appropriate monitoring so as to protect the public health. Although people selling these food products are currently required to comply with the 1994 Code of Practice, the Code is not legally binding to them. Therefore, the sale of sushi and sashimi can be found everywhere. This poses grave impacts on consumers' health and public health is therefore not protected properly.
Regarding the present Code of Practice, after taking into consideration the current situation, we should launch further publicity for the Code of Practice to arouse public awareness before the legislation comes into force. We should also urge operators to fully comply with the Code of Practice. Second, Health
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Page 144 of 498
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HONG KONG URBAN COUNCIL
141
An award system should be established with regard to quality and hygiene standard of raw food for all premises throughout the territory engaged in the sale or production of sushi and sashimi food products. Since the legislative amendment has not come into force yet, we cannot take prosecution action against certain raw food premises, on the grounds that the quality and hygiene standard of their raw food do not meet the stringent requirements stipulated in the legislation. But we can award certificates to restaurants and food premises meeting the quality and hygiene standard by establishing an award system which is similar to the Restaurant Hygiene Competition, so that consumers will be encouraged to patronise these raw food premises.
More Health Inspectors should be deployed to inspect the raw food premises. Since sushi and sashimi are mostly infected by environmental bacteria, there will be less infection or contamination of food if the overall environmental hygiene of raw food premises and restaurants is improved.
Lastly, comprehensive publicity about health education should be launched for operators of raw food premises and restaurants, front-line workers or even consumers, or perhaps the short training courses mentioned by Mr. Joseph Lai Chi-kcong should be conducted. These training courses can be organized by the Government or by those engaged in the business. We can offer suggestions for them. By implementing the above measures, raw food products are less likely to be contaminated in the processes of preparation and storage. On the other hand, consumers should know how to choose raw food premises and should obtain the knowledge of food hygiene for handling sushi and sashimi food products. For instance, raw food should not be kept for a long time and should be consumed immediately after being purchased.
It is hoped that before the new legislation comes into force, the short term effective measures can protect the health of consumers. With these remarks, 1 support the motion.
MR. JOSEPH CHAN YUEK-SUT (in Cantonese):—Mr. Chairman, food products such as sushi and sashimi should be subject to appropriate monitoring so as to protect the public health. Although people selling these food products are currently required to comply with the 1994 Code of Practice, the Code is not legally binding to them. Therefore, the sale of sushi and sashimi can be found everywhere. This poses grave impacts on consumers' health and public health is therefore not protected properly.
Regarding the present Code of Practice, after taking into consideration the current situation, we should launch further publicity for the Code of Practice to arouse public awareness before the legislation comes into force. We should also urge operators to fully comply with the Code of Practice. Second, Health
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Page 144 of 498
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