The
layout of food premises, other than movable furniture, should
be kept in strict conformity with that shown in the final approved
plan. No alteration
or addition should be made without the prior approval of the Food
and Environmental Hygiene Department.
6.2
Extension
of Food Business and Restriction on the Use of Open Spaces
Food
business should only be carried out within the licensed area as
delineated in the approved layout plan.No food activity should extend to any place beyond the
licensed area, such as washing of equipment and utensils; food
preparation; storage of utensils, equipment and food; or provision
of seating accommodation for customers (unless with the approval
of the Food and Environmental Hygiene Department).
Open
spaces such as yards, streets, side or rear lanes and roof tops
should not be used for preparation or storage of food, cleansing
or storage of equipment or utensils, or preparation or service
of food.
6.3
Quality
of Water for Keeping Live Marine Fish and / or Shellfish
Fish
tanks may be installed in food premises and market stalls for
keeping live fish or shellfish. Water used for keeping live fish
or shellfish intended for sale for human consumption should conform
to the following standard:
“Less than 610 E. coli and absence of pathogenic
organism in 100 ml of water keeping live fish and shellfish.”
6.3.2
Filtration
and Disinfection Facilities for Fish Tank Water
Water
used for keeping marine live fish or shellfish intended
for human consumption should be filtered and disinfected
by filtration and disinfection facilities acceptable to
the Food and Environmental Hygiene Department. These facilities
should be maintained in good working order at all times.
(b)
No
water obtained from seawater flushing systems or drawn from
doubtful sources, such as from the seafront within the Victoria
Harbour or at any Typhoon shelter, should be used for keeping
marine seafood for human consumption. Use of synthetic seawater
is desirable.
(c)
Fish
tank water should be changed regularly to remove harmful
substances produced by the stock after a period of time.
(d)
The
filter materials should be cleansed at least once a week
and replenished at least once a month.
(e)
UV
radiation, ozonation, copper-silver ionization and photocatalytic
oxidation technology with the use of UV radiation and titanium
dioxide may be used for disinfection of fish tank water.
Dogs
should not be allowed to be brought onto food premises except
that:
(i)
the
dog is served as a guide for a blind person; or
(ii)
the
dog is used in connection with the exercise of a lawful
power e.g. dog led by a police officer on duty.
(b)
Prohibition
of Live Animals in Kitchens or Food Rooms
No
live birds, pets or animals, such as dogs and cats, except
live seafood, or live poultry in fresh provision shops,
are allowed to be kept or present in any kitchen or food
room of any food premises.
Non-single-use
napkins or wet towels provided for the use of customers
should be washed and sterilized after each use. They should
not be used for any other purpose.
(b)
If
wet towels are provided for the use of customers, a sterilizer
should be provided and used for sterilizing the towels.
To
minimize the possibility of Avian Flu being transmitted to human
beings through close contact with poultry, the following hygiene
practices should be observed by operators and food handlers of
market stalls or fresh provision shops selling live poultry:
(a)
Restriction
on Sale of Live Water Birds and Live Quails
(i)
No
live water birds (e.g. geese and ducks) shall be allowed
to be sold in market stalls and fresh provision shops except
those inside the Western Wholesale Food Market.
(ii)
No
live quails shall be allowed to be sold with other live
poultry at the same premises.
(b)
Delivery
of Live Poultry
(i)
Handcarts
for conveyance of poultry cages should be fitted with trays
at the bottom.
(ii)
Cages
should be returned to the wholesale market for cleaning
and disinfection after each use.
(c)
Supply
of Poultry
(i)
Poultry
should be obtained from a wholesale market or a source approved
by the Food and Environmental Hygiene Department, and stock
should preferably be restricted to one day's sales volume.
(ii)
Poultry
showing signs or symptoms of diseases should be immediately
killed and removed for proper disposal.
(d)
Keeping
of Live Poultry
(i)
All
cages should be constructed of stainless steel or other
durable, smooth, impervious and non-absorbent material,
and fitted with removable trays for reception of excreta.
(ii)
Poultry
should be kept in cages with a space requirement of not
less than 300 cm2 for each kg of live birds to
avoid overcrowding. The height of each cage should not be
less than 30 cm.
(e)
Premises
Hygiene
(i)
Premises
should be kept well ventilated at all times.
(ii)
All
parts of the wall and floor surfaces of the premises should
be kept clean by being thoroughly washed and disinfected
by a high pressure water jet cleaner at not less than 70oC.
(iii)
No live poultry shall be allowed to be kept at permitted premises
between 8:00 p.m. each day and 5:00 a.m. the next day.
(f)
Equipment
and Utensil Hygiene
All
utensils and surfaces of equipment or facilities liable
to come into contact with live poultry, feathers, carcasses
or offal of poultry should be thoroughly cleansed and disinfected
after business every day.
(g)
Personal
Hygiene
Every
person engaged in handling of poultry should wear clean
light coloured protective clothing. Gloves should be worn
except during slaughtering, dressing or evisceration processes.
(h)
Slaughtering
and Evisceration
Poultry
carcasses and offal should be handled separately at all
stages of slaughtering, dressing, storage and delivery.
(i)
Display
of Dressed Poultry
Carcasses
and offal of water birds displayed for sale must be securely
and separately packed in containers and stored in refrigerators
at a temperature less than 10oC,
preferably at 4oC.
(j)
Keeping
of Records and Reporting of Death
(i)
Records
showing the dates, quantities and sources of supply of live
/ dressed / chilled poultry should be kept for at least
60 days.
(ii)
Poultry
dealers should report abnormal death rate of poultry occurred
in their premises to the Food and Environmental Hygiene
Department.
6.7
Sale
of Mainland-Imported Chilled Chickens in Fresh Provision Shops
or Market Stalls Selling Live Poultry
Permission
has to be obtained from the Food and Environmental Hygiene Department
for sale of Mainland-imported chilled chickens in fresh provision
shops or market stalls selling live poultry or frozen meat. The
following practices should be observed in the sale of chilled
chickens:
(a)
Display
of Notice
Notices
printed with legible English letters “Imported Chilled Poultry
for Sale” and Chinese words “本店有售進口冰鮮家禽” should be displayed
at all times conspicuously at the premises.
(b)
Sale
of Imported Chilled Chickens in Original Intact Form
Imported
chilled chickens should be pre-packed, labelled and sold
in the original and intact pre-packed form.
(c)
Display
of Chilled Chickens
All
chilled chickens should be kept at all times at a temperature
between 0oC
and
4oC.
(d)
Keeping
of Records
Records
of sources of supply of chilled chickens should be kept
for at least 60 days.
(e)
Distribution
of Imported Chilled Chickens to Other Food Premises
Approval
has to be obtained from the Food and Environmental Hygiene
Department for vehicles used for transportation of imported
chilled chickens which should be kept between 0oC
to 4oC
in the vehicle.
Imported
chilled meat means imported meat which has been preserved by chilling
at a temperature above freezing point from the point of slaughter,
storage and transportation to the point of sale. The following
practices should be observed in the sale of imported chilled meat
:
(a)
Imported
chilled meat delivered to fresh provision shops or market
stalls for sale should be stored or displayed in refrigerators
at a temperature not more than 4oC
and sold directly from refrigerators to customers.
(b)
Imported
chilled meat received from meat suppliers should not be
displayed or sold as fresh meat.
Every
siu mei and lo mei showcase should be provided with fixed glass
panels on the side abutting the street and the side facing the
customers (the latter should be of at least 1.2m from the front
of the showcase).These glass panels should not be removed or replaced by movable
ones.
6.9.2
Paraphernalia
for Storage or Sale of Siu Mei and Lo Mei
All
siu mei and lo mei should be stored or displayed for sale inside
siu mei and lo mei showcase.There should be no hanging rails or paraphernalia put outside
the showcase for display of siu mei and lo mei.
6.9.3
Permission
for Sale of Other Foods in Siu Mei and Lo Mei Shops
Chinese
sausages, preserved meat or ducks, or other similar foodstuffs
may be sold in siu mei and lo mei shops with the prior permission
of the Food and Environmental Hygiene Department.Such foodstuffs should, however, not
be stored or displayed in any siu mei and lo mei showcase.
6.9.4
Permission
for Storage of Fresh Meat in Siu Mei and Lo Mei Shops
Fresh
meat may be stored in siu mei and lo mei shops with the prior
permission of the Food and Environmental Hygiene Department. Such meat should only be stored in refrigerators separated from
siu mei and lo mei, preferably in separate refrigerators.Sale of fresh meat from siu mei and lo
mei shops is not allowed.
Licensee
of a food premises should exhibit the licence and sign, issued
by the Food and Environmental Hygiene Department denoting that
his food premises have been licensed, at a conspicuous place near
the main entrance of his licensed premises.
Licensees
of food premises should keep the inspection forms supplied by
the Food and Environmental Hygiene Department at all times on
the food premises for use by health inspectors, and should take
prompt follow-up or remedial actions according to the advice given
by health inspectors on such forms.
“Self-inspection”
is a very effective tool to enable a food supplier to detect food
safety and hygiene problems in his everyday operation and solve
them before they get out of control.Food suppliers are encouraged to conduct their own daily
checks on their food premises and keep records of their findings
to improve the food safety and hygiene standards of their premises.
Last
revision date :