6 May 2020

To the food business proprietors and food handlers

Dear Sir/Madam,

Prevention and Control of Disease (Requirements and Directions)
(Business and Premises) Regulation, (Cap. 599F)
Directions in relation to Catering Business
and Other Matters Requiring Attention

Further to the letter on 9 January, 23 March and 28 March 2020, this department writes to the food business proprietors and food handlers again in the light of the latest situation of the COVID-19.  Apart from informing you that the captioned directions will be extended to 21 May 2020 (see details below), we further suggest you to take appropriate measures, so as to reduce the risk of spreading diseases. 

Pursuant to the Prevention and Control of Disease (Requirements and Directions) (Business and Premises) Regulation (Cap. 599F) (the Regulation), the Secretary for Food and Health has issued the latest directions through notices published in the Gazette on 5 May 2020 which will take effect from 0.00 a.m. on 8 May 2020 to 21 May 2020.  As compared with the prevailing directions that are in force, the maximum number of persons that may be seated together at one table within any catering premises will be lifted from 4 persons to 8 persons.  The other requirements remain the same, including tables available for use or being used by customers within any catering premises must be arranged in a way to ensure there is a distance of at least 1.5 m or some form of partition which could serve as effective buffer between one table and another table at the premises; a person must wear a mask at any time within any catering premises, except when the person is consuming food or drink on the premises; body temperature screening on a person must be conducted before the person is allowed to enter the catering premises; and hand sanitisers must be provided at any catering premises for any person at the premises, etc.  For bars, pubs and bar areas, there are other applicable requirements separately.  All karaoke activities at any catering premises must be suspended.  Please refer to the Appendix for details. 

In addition, this department also appeals to food business proprietors and food handlers to observe that apart from paying attention to the social distancing for staff or customers within the premises, you should also pay particular attention on personal, food and environmental hygiene.  This department further advises you to adopt the following measures:

For continuous upkeep of environmental hygiene, food business operators and food handlers must make concerted and persistent efforts to ensure cleanliness and hygiene of the premises and food safety.  This department will take stringent enforcement actions against offenders in defiance of legislation on environmental hygiene and food safety issues.