LEUNG Ka-sing PhD, CChem, FRSC, CFS
Adjunct Associate Professor
Department of Food Science and Nutrition
Steering Committee Member, Research Institute for Future Food
HONG KONG POLYTECHNIC UNIVERSITY
2024-2025
Objective of
Food Safety Control
Ensuring food sold in
Hong Kong is safe and fit
for consumption
2
Food Safety Control Measures
Control food-borne hazards at source
proactive control throughout food chain (from farm to table)
HACCP, GHP, GMP, GAP
Control of food-borne risks: risk analysis
food legislation
laws and regulations, regulatory standards, codes of practice
food safety and quality from farm to table
administrative means: permit/registration/licensing, inspection,
import control
food in circulation: surveillance and enforcement
food sampling and end-product testing: passive control
food incident response and management
3
Roles of Stakeholders
Food trade: control hazards at source
responsible for providing safe and wholesome food
production, trading, storage, transportation
GAP, GMP, GHP
Government: control of food-borne risks
standards/guidelines for the food trade to comply with
inspection, monitoring and surveillance
law enforcement as required
Smart consumers
sourcing food from reputable/licensed suppliers
observe good hygiene practices
4
Characteristics of Hong Kong’s
Food Supply
Over 90% of food is imported
major local supply: live chicken, catering outlets
limited control at source
Free port, limited import control for
milk, frozen confections, game, meat, poultry, eggs
live poultry, live food animals (e.g. pigs, cattle)
Major food safety control programme
licensing of food business, inspection
monitoring: sampling at market level / point of entry
end-product testing, enforcement action as required
passive, reactive, inefficient
5
Overall Organization (related to food control)
Environment & Ecology
Bureau (EEB) Health Bureau
Food Branch
Department of Health
Food and Environmental Hygiene
Food
Department (FEHD) poisoning
outbreaks Centre for Health
Microbiol Protection
testing
Agriculture, Fisheries and Conservation • Communicable Disease
Department (AFCD)
• Public Health Laboratory
Services
Government Laboratory (GL)
6
Roles of Bureau / Departments Related to
Food Control (1)
Environment and Ecology Bureau
formulating, coordinating and implementing policies
food safety, agriculture, fisheries, veterinary public health and
environmental hygiene
Food and Environmental Hygiene Department
ensuring food sold in HK is safe and fit for consumption
ensuring safety and hygienic conditions in food premises
licensing, inspection, handling of food poisoning outbreaks
Agriculture, Fisheries and Conservation Department
control of pesticide and veterinary drug used in local farms
prevention and control of zoonotic and avian diseases
7
Roles of Bureau / Departments Related to
Food Control (2)
Government Laboratory
testing and advisory service regarding chemical
aspects of food safety
additives, contaminants, residues, food composition and
labelling, GMO
technical support to investigation of food complaint
cases
Department of Health
informing FEHD regarding food poisoning outbreaks
microbiological examination related to food safety
8
Summary: Roles of Bureau / Departments
in Food Safety Control
Policies and legislation
Environment and Ecology Bureau (EEB): steering role
Food and Environmental Hygiene Department (FEHD)
Agriculture, Fisheries and Conservation Department (AFCD)
Enforcement agencies
Food and Environmental Hygiene Department
Environmental Hygiene Branch, Centre for Food Safety
Agriculture, Fisheries and Conservation Department
Technical support (testing and advisory)
Government Laboratory
Public Health Laboratory Services, Department of Health
9
AFCD for Food Safety
Focusing on control hazards at source
at primary production level in local farms
Safeguarding public health regarding food
animals and plants
control of pesticides and veterinary drugs used in farms
Pesticide Ordinance (Chapter 133)
Public Health (Animals and Birds) (Chemical Residues)
Regulation (Cap 139 Sub. Leg.)
local farm inspection
quarantine of imports: officers seconded to CFS
e.g. zoonotic and avian diseases
administrative and technical support to the operation of
Vegetable Marketing Organization; Fish Marketing Organization
10
Food and Environmental Hygiene
Department (FEHD) (related to food control)
Director of Food and
Environmental Hygiene
Deputy Director Controller
Environmental Hygiene Centre for Food Safety (CFS)
Health Inspectors Medical Officers /Nurses (from DH)
Veterinary Officers (from AFCD)
Chemists (from GL)
Scientific Officers
Health Inspectors
11
Environmental Hygiene
www.fehd.gov.hk
Environmental hygiene operations and facilities
refuse collection, street cleansing, public toilets
market management, hawker control
licensing of food business and related trades
licensing service, inspection, enforcement
Slaughtering activities
overseeing slaughterhouses, meat safety and hygiene
Other services
cemeteries, columbaria and crematoria services
pest control service
12
What is the general food
safety control system for
food premises?
Food Hygiene
All conditions and measures necessary
to ensure the safety and suitability of
food at all stages of the food chain
Food Suitability
Assurance that food is acceptable for
human consumption according to its
intended use
Codex Alimentarius Commission
14
Restricted Food Permits
Permit for sale of restricted food
non-bottled drinks prepared for immediate
consumption
frozen confections
milk and milk beverages (not in sealed containers)
cut fruit, Chinese herb tea, leung fan
food eaten in raw state: sushi, sashimi, oysters, meat
live fish / shellfish
filtration and disinfection facilities for fish tank water
food sold by means of vending machines
15
Licensing of Food Business (1)
Specific license appropriate for food business
licensing conditions and requirements: www.fehd.gov.hk
Food Hygiene Code
hygiene and safety of food products
model for operators of food business for meeting
regulatory requirements
design and construction of food premises
cleanliness and sanitation; safe food handling
personal health, hygiene and training of food handlers
Hygiene Manager / Hygiene Supervisor Scheme
to strengthen food hygiene and safety supervision
attended recognized training
16
Licensing of Food Business (2)
License for various operations
restaurants, factory canteens
food factories, frozen confection factories, milk factories,
cold stores for food
bakeries, fresh provision shops, siu mei and lo mei shops,
composite food shops
Licensing of online sale of restricted food
sashimi, etc.; permit for sale; suppliers’ certificates
Licensing requirements and conditions
conformance to hygiene and safety standards
FEHD is the licensing authority in consultation with
Buildings Department, Fire Services Department, Electrical and
Mechanical Services Department
17
Inspection of Food Business
Risk-based Inspection System
inspection frequency according to risk and hygiene standard
risk classification of food
ready-to-eat-food;
high risk food;
high risk foods that are ready-to-eat;
high risk foods that are not ready-to-eat;
medium risk food;
medium risk foods that are ready-to-eat;
medium risk foods that are not ready-to-eat;
low risk food
Focusing on general sanitary conditions, food
safety and health education
18
Inspection of Food Business:
Law enforcement
Breaching of legislation: prosecution
Demerit Point System
persistent breach of the law: license suspension or
cancellation
Warning Letter System
breach of licensing requirements or conditions
repeated breaches may lead to license cancellation
Closure of food premises
immediate health hazard to the public
e.g. food poisoning cases in restaurant
closure for sanitization
19
Suspension of License
Press Release
20
Food Hygiene Code (1)
Food hygiene and safety in food premises
model requirements for operators of food business
good practices in meeting food safety and hygiene regulatory
requirements
guidance for inspection of licensed food premises
Design and construction of food premises
adequate space for food activities and facilities for food
hygiene
minimizing contamination and cross-contamination
Cleanliness and sanitation
food rooms and facilities, equipment, utensils and linens
pest control
21
Food Hygiene Code (2)
Safe food handling
food sources, receiving and storage
protection against spoilage, contamination or damage
food handling
food processing and preparation methods
prevention of contamination
food displaying and serving
prevention of contamination and cross-contamination
time as safety control
food packaging and transportation
food disposal
22
Food Hygiene Code (3)
Personal health, hygiene and training
health and illness of food handlers
communicable disease, symptom of illness, cuts and wounds on
exposed parts of bodies
personal hygiene of food handlers
hair, jewelry and perfumes, clothing and personal effects, hands
personal habits that may cause contamination of food
training of food handlers
food safety training
supervised by a person who has attended a recognized food
hygiene course
23
Food Hygiene Code (4)
Miscellaneous
approved layout
restriction on use of open spaces
prohibition of animals on food premises
specific trade
quality of water for live marine fish/shellfish
live poultry, chilled meat
Siu Mei and Lo Mei showcase
24
Food Business Management
Keep premises clean
Protect food against contamination
Don’t use non-permitted food additives
Don’t extend food business outside licensed portion
Don’t prepare food and clean utensils in open
spaces
Don’t use chipped utensils
Don’t permit dogs inside food premises
Proper handling of raw and cooked food to avoid
contamination
25
Hygiene Manager (HM) and
Hygiene Supervisor (HS) Scheme
Mandatory for licensed food business
to strengthen food safety in the premises
large food establishments and food establishments
producing high risk food: HM and HS
other food establishments: HM or HS
recognized training
Large food establishment
accommodation >100 customers / gross floor area >200m2
High risk food
sushi / sashimi, oyster / meat to be eaten raw
other food of animal / fish / shellfish origin to be eaten raw
26
Duties of HM / HS
Hygiene Manager
identify key areas of risk in food operations
ensure compliance with regulations, licensing conditions,
code of practice
monitor health conditions of food handlers
arrange medical examination or suspension of work
provide training for food handlers
high-risk food handlers trained before commencing work
Hygiene Supervisor
advise food handlers on the proper food handling practices
and ensure their observance
conduct daily checks on personal, environmental and food
hygiene conditions
27
How can the food service
industry implement hazard
control programme?
HACCP System
Hazard Analysis Critical Control Point
7 principals
Identify, assess and control of hazards
scientific and systematic preventive approach for food
production process
Food safety control integrated into the design of
the food production process
product-based and process-based
HACCP integrated with management system
ISO 22000 FSMS
How can a Chinese restaurant
implement HACCP system? 30
Food Safety Plan by CFS
Characteristics of food service industry
multiplicity of food products
lack of standardized methods of food preparation
Generic hazard control programme
based on the principles of HACCP system
cleaning and sanitation, personal hygiene, pest control, waste
disposal, staff training, handling of customer complaints
Systematic application of good practices
prevention of food safety problems
anticipation of problems and design of preventive solutions
production of safe food
31
Food Hygiene Standard Certification
System for Catering (FHSCS)
Developed by Food Safety and Technology
Research Centre, PolyU
funded by Innovation and Technology Fund
FHS 001:2013 and associated conformity guide
“Food hygiene systems – Requirements for catering
establishments”
management responsibilities, general hygiene requirements
food process hygiene requirements
HACCP-based targeting at microbiological hazards
food categorization: hot dish, cold dish, raw dish
check and review, training, recordkeeping, etc.
Catering establishment set up food hygiene
system and seek for certification 32
Summary
Food Safety Control on Food Business
Legal requirements: Food Business Regulations
technical guide: “Food Hygiene Code”
Licensing of food premises
types of operations, restricted food permits
Licensing requirements and conditions
specific for the type of business and operation
food hygiene and safety
compliance with legislation: applicable regulations and standards
environmental hygiene and personal hygiene of food handlers
production: food handling and processing
Hygiene Manager and Hygiene Supervisor Scheme
hygiene supervision in food premises
33
Food Complaint Cases
Common food complaint cases
food deterioration, foreign substances, abnormal odour
District Environmental Hygiene Offices
receipt of the complaint
food from catering or retail outlets
preliminary investigation
collecting circumstantial evidences
Testing/investigation by GL/DH/Pest Control
Centre for Food Safety
further investigation and follow up action
34
Slaughterhouses and Meat Hygiene
Local supply of fresh pork, beef and mutton
slaughterhouses at Sheung Shui, Tsuen Wan and
Cheung Chau
Licensing and monitoring of slaughterhouse
operation
meeting required hygiene and environmental standards
Ante-mortem inspection of food animals
control on admission and animal disease surveillance
testing for veterinary drug residues
Post-mortem inspection: meat hygiene
only meat fit for human consumption is released
35
Microbiological Guidelines for Food
Reflecting safety and hygienic quality of food
food trade: measures to improve food safety practices
Authority: interpretation of test results, follow up actions
Microbiological Criteria for ready-to-eat food
aerobic colony count (ACC): indicator of general quality
hygiene indicator organisms
E. coli: cleanliness in food handling and storage
Enterobacteriaceae: adequacy of cooking, post-processing
contamination
specific food-borne pathogens
Microbiological criteria for specific food items
bottle water, edible ice, non-bottled drinks, infant formula,
follow-up formula, raw bivalve molluscs, etc.
36
Thank You
Dr. K.S. Leung
Room Y856 Tel: 3400 8791
Email:
[email protected] 37
Mid-term Quiz on 25 February
20% of total assessment
M403/M404; hand-written notes of one A4 sheet
60 minutes; 25 multiple-choice questions of equal marks
selected from pool of questions, randomized; no backtracking
Coverage
lecture materials covered in Week 1 to 5
overview of food safety
international food standards and food legislation
food laws and regulations in USA, EU and China
overview of food legislation in Hong Kong
control of food business in Hong Kong
Details to be announced by Dr. Marcus Wong
38
Topics of the Group Project
Statutory requirements and measures to be taken for
setting up and operating a food business in Hong
Kong
Gp 1 a factory, producing Sashimi and Sushi for online ordering with
delivery service, and supplying products to local retail outlets
Gp 2 a factory, producing prepackaged candies for export to USA
Gp 3 a factory, manufacturing prepackaged ice cream for local sale,
and operating a retail outlet selling the product
Gp 4 a factory, producing canned luncheon meat for local sale, with
importation of frozen pork
Gp 5 a Siu Mei (燒味) and Lo Mei (鹵味) shop, with food preparation
for local sale
Gp 6 a factory, producing smoked fishery product for export to USA
39
Oral Presentation
Date Order of Presentation
4
18 March 6
2
3
25 March 5
1
• Each group member should have a chance to present. Please indicate
your FULL name on the top right corner of the corresponding slides.
Turn on the camera while you are presenting.
40
Group Project: Statutory Requirements for
Food Business in Hong Kong
Setting up and operation
Food Business Regulation
restaurant, factory, restricted food
appropriate license: licensing conditions and requirements
other Regulations
import control of meat, etc., production of milk products
Food product for local sale
HK legislation on food safety and quality, labelling
Food product for export to USA
US legislation on food safety, quality, labelling
import control of USA: FDA or USDA
41
Food Business in Hong Kong –
setting up and operation
Requirements from HK authorities: FEHD
licensing of relevant food business
general hygiene: Food Hygiene Code
Hygiene Manager/Hygiene Supervisor Scheme
other relevant requirements as applicable, e.g.
sales recordkeeping, import control of meat, etc.
Food product for export to USA: import control
by USFDA / USDA
requirements imposed on foreign suppliers
requirements on processing of specific food products
import permit, shipment notification, etc. as applicable
official certificate, permit for import, FSVP, prior notice of shipment
42
Requirements on Food Products
For local sales in Hong Kong
relevant local Regulations on hygiene, safety and
quality of food product
additives, contaminants, labeling
For export to USA
legal requirements from US authorities on hygiene,
safety and quality of food products
relevant CFRs under USFDA and/or USDA
additives, contaminants, labeling, food packaging materials, as
applicable
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