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In the wake of the recent outbreak of cholera and other food-borne diseases, the Food and Environmental Hygiene Department (FEHD) reminds the public to be extra cautious when patronizing food premises especially in the hot summer.
Speaking at a press conference to review the blitz operations against dirty food premises today (July 17), the department's Deputy Director (Environmental Hygiene), Mrs Ingrid Yeung reiterated that the FEHD would continue to adopt a "zero tolerance" enforcement policy to ensure that all food premises maintained a high level of cleanliness and good environmental hygiene.
"We have mounted a series of blitz operations against unhygienic food premises since June 5 and is determined to continue stringent enforcement action against those recalcitrant operators who have blatantly contravened provisions under the Food Business Regulations," Mrs Yeung said.
"In the past six weeks, we have conducted more than 14,000 inspections to licensed food premises, resulting in 441 prosecutions.
"Of these prosecutions, 205 were against uncovered food, 17 against dirty premises or food room, 69 against scullery and food preparation in public places, 15 against pest infestation and nine against dirty toilets."
Despite the enforcement actions, Mrs Yeung noted that some recalcitrant operators relapsed into unhygienic practice after being prosecuted.
"To tackle this problem, we will further step up inspection and take prosecution action against every contravention of the law. We will also conduct surprise inspections at irregular hours, including at night. Also, demerit points will be registered against those food premises upon conviction by the court. Accumulation of sufficient points will lead to suspension of business and even cancellation of licences."
Mrs Yeung also urged the public to patronize only clean restaurants with good hygiene practices for the sake of their own health.
"As consumers, they can bring pressure to bear on dirty food premises to make them improve their overall hygienic conditions," she said.
"They should always heed the health advice and guidelines issued by the FEHD when handling food or eating outside, particularly during the hot and humid summer which is conducive to the spread of food-borne diseases," she added.
"Among others, they should refrain from patronizing food premises which leave ready-to-eat food uncovered and left to expose to the open air.
"Particular attention should also be paid to whether the food premises has stored perishable food such as meat, fish and seafood at a suitable temperature in refrigerators.
"Also, we would advise the public not to patronize any food premises found to have prepared food or washed utensil in rear lanes. These activities will not only create an environmental hygiene problem, but will also cause pest infestation, which in turn affects the hygienic conditions of the premises concerned," she stressed.
Explaining the need for stringent requirements to ensure food safety, the department's Senior Medical Officer (Risk Communication), Dr Chong Yu-hoi said exposed cooked food could easily be contaminated in public places.
"Open food may likely be contaminated by flying insects, droplets from people coughing, sneezing or smoking, dirty fingers of customers and unclean particles or dust in the air," Dr Chong noted.
He called on food handlers to cover all ready-to-eat food properly and to maintain good personal hygiene at all times.
"In addition, they should handle raw and cooked food separately to avoid cross contamination and cook the food thoroughly before consumption," he said.
End/Thursday, July 17, 2003
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