safe food & public health

Prevention of Avian Influenza

In the light of the recent outbreak of avian flu in Japan, South Korea and Vietnam, people engaged in selling live poultry must strictly comply with the conditions and hygiene practice for the control of the sale of live poultry in order to minimize the risk of spreading avian flu in the retail markets. Particular attention should be paid to the following:

  • Live poultry kept on the premises for sale should come from wholesale markets or other sources approved by the Food and Environmental Hygiene Department (FEHD).
  • All wall and floor surfaces of the premises selling live poultry as well as cages for the storage of live poultry should be kept clean and be thoroughly cleansed and disinfected after business every day.
  • All utensils, 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.
  • Do not keep excessive number of live poultry to avoid obstructing air ventilation.
  • All workers should wear clean light-coloured protective clothing which includes aprons and rubber boots. Gloves should be worn when handling poultry except during slaughtering and dressing processes.
  • Workers should wash their hands with soap bars or liquid soap immediately after slaughtering and dressing of poultry.
  • Feathers, excreta, dead poultry and other waste should be stored in metal/plastic containers with close fitting lids.
  • Cages for conveyance of live poultry should be removed immediately to avoid contaminating the public places.
  • Any health problem or abnormal death of poultry detected on the premises should be reported immediately to FEHD.

To protect the health of those engaged in selling live poultry, you are advised to wear a mask when working in your poultry stall. Your cooperation will be greatly appreciated.

Last revision date: 03-02-2004