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The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (September 19) urged the public not to consume three kinds of pork products of Tzu Wei Chen Food Co., Ltd imported from Taiwan as they were made with substandard lard. Traders who still have the products concerned in their possession should stop supplying the products and should recall the products in accordance with the Food Safety Order issued on September 14.
Products details are as follows:
(1) Product name: Tzu Wei Chen's Fried Pork Fibers
Place of origin: Taiwan
Weight: 270 or 170 grammes per can
Manufacturing date: between May 14 and August 31, 2014
(2) Product name: Tzu Wei Chen's Fried Pork Fibers with Seaweeds
Place of origin: Taiwan
Weight: 270 or 170 grammes per can
Manufacturing date: between May 14 and August 31, 2014
(3) Product name: Tzu Wei Chen's Black Hog Fried Fibers with Anka
Place of origin: Taiwan
Weight: 260 grammes per can
Manufacturing date: between May 14 and August 31, 2014
A CFS spokesman said that the Centre received notification from the Taiwanese authorities late this afternoon informing that the above three kinds of food products were made with substandard lard produced by Chang Guann Co., Ltd (Chang Guann), and about 1 000 cans of the affected products were exported to Hong Kong.
He said, "The Food Safety Order issued last week covered all lard/lard products produced by Chang Guann on or after March 1, 2014, and all food products made with those lard/lard products. The trade who has the products concerned should have stopped supplying, initiated recall, sealed or returned the products to the supplier. The CFS will continue to closely monitor the disposal of the affected products as stipulated in the Food Safety Order."
Members of the public are advised to visit the CFS website for information on food products affected by the substandard lard incident.
The CFS will continue to liaise with Taiwanese authorities closely, and to announce the latest developments in a timely manner through press releases and by uploading the information onto its website to facilitate the public in keeping track of the development of the incident.
Ends/Friday, September 19, 2014
Issued at HKT 21:32
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