The Food and Environmental Hygiene Department (FEHD) provides over 100 public markets and cooked food markets/centres (the List) where some 15,000 stalls offer a wide choice of commodities ranging from fresh food to household items. We are vested with the responsibilities to properly manage these markets and to keep them tidy.

What is "Tidy" Market?

"Tidy" is an abstract value that depends very much on subjective and personal perception. Nevertheless, we are going to draw a pen picture of a "tidy" market below by means of quality standards acceptable to the general public at large:

A "tidy" market should always be clean and hygienic. It should be well designed and user friendly. The external outlook of the market should be clean and attractive. Market accesses and exits should be adequately provided and conspicuous. The market should have good lighting and ventilation. Fully air-conditioned markets are most desirable because they can give market-goers the best thermal comfort.

The walls and floors of all common parts of a "tidy" market should always be clean and dry, free from dirt, litter and bits of food remnants. These areas include the external walls and signages, entrances, thoroughfares, toilets, passengers and goods lifts, escalators, staircases, internal signages, common seating accommodation for cooked food centres, market offices, store rooms, freezer rooms, communal scalding rooms, refuse collection rooms, surface channels, cargoes and goods loading bay.

High level areas over 2 metres including walls and ceilings of common parts, tops of market stalls should be cleansed properly to ensure cleanliness.

Market thoroughfares should be wide enough to make the market look more spacious and comfortable. They should be cleared of obstruction, particularly the encroachment of market stalls business beyond the 0.7 m yellow line.

Stallholders are responsible for the tidiness of their own stalls. Goods and utensils should be orderly placed to give a tidy and nice look, in particular that -

poultry stalls must not have accumulation of obnoxious materials such as poultry excreta and feathers. High pressure hot water jet cleaner with disinfectant should be used to clean all parts of the poultry stalls including walls, floors, poultry cages, and individual scalding room;



fish stalls should be free from discarded fish parts such as bones and fish scales; and



the walls and floors of meat stalls should be free from blood stains and cut bits of discarded meat.

Performance Pledge