23 March 2021

To: Licensees/Persons-in-charge of food premises

Reminder on Strict Adherence to Prevention and Control of Disease
(Requirements and Directions) (Business and Premises) Regulation (Cap. 599F)

In the light of the latest development on the COVID-19 epidemic, this department strongly appeals to persons responsible for carrying on dine-in catering business to proactively follow up the requirements and recommendations below so as to safeguard the health of workers, customers and the public.  This will not only help keep the epidemic under control, but also facilitate the revival of the economy.

Existing requirements

Pursuant to the Prevention and Control of Disease (Requirements and Directions) (Business and Premises) Regulation (Cap. 599F), the Government gazetted the latest specifications and directions in relation to catering business on 17 March 2021 to maintain the various social distancing measures and strengthen infection control measures in catering business premises. 　The specifications and directions have taken effect since 18 March 2021.  These will last for a period of 14 days till 31 March 2021.  Please refer to Annex I for details.  These include the following key points:

1. two measures have taken effect from 18 February 2021, namely customers scanning the "LeaveHomeSafe" venue QR code or registering information before entering the premises, and arranging all staff to undergo COVID-19 testing every 14 days;
2. a measure has taken effect from 4 March 2021, namely arranging dedicated staff for cleaning-up duties.  If this is not practicable, the staff carrying out cleaning-up duties must adopt hand hygiene measures before switching to perform other duties; and
3. a new measure has taken effect from 18 March 2021, namely the air change per hour (fresh air) at the seating area must be 6 or above.  If this is not the case, installing air purifiers that meet the specified specifications in the seating area according to the on-the-ground situation (including the site condition) and the manufacturer manual as an alternative.  Three types of air purifiers are available for one to opt, namely high-efficiency particulate air filter (HEPA) cum ultraviolet-C (UV-C) devices, HEPA devices and UV-C devices.  Catering premises must comply with this requirement on or before 30 April 2021, as well as registering on the FEHD's website and displaying a notice at the entrance of the premises.

A Working Group, established for the smooth implementation of the above requirement, held its first meeting on 18 March 2021 to discuss the future work plan.  One of the important tasks of the Working Group is to allow, in an open, transparent, fair and impartial manner, suppliers of air purifiers that meet the specified specifications to submit information within a reasonable time.  Upon receiving the relevant information, the Working Group will consolidate the information submitted by the suppliers as soon as possible and will announce details about air purifiers meeting relevant specifications in early April 2021 or before for reference by catering premises operators and ventilation contractors.  Please keep in view closely the announcement on progress to be issued later on.

Templates on Anti-epidemic Measures at Catering Premises

In order to facilitate the customers of food premises to have a grasp of the anti-epidemic measures adopted by your premises, templates for the “Anti-epidemic Measures at Food Premises” for the new system[1] and the previous system[2] have been compiled by this department.  You may download the relevant template at the following webpage for display at a suitable place of the premises:

The new system：
https://www.fehd.gov.hk/english/licensing/guide_general_reference/Anti-epidemic_measure_FP_TypeA.pdf

The previous system：
https://www.fehd.gov.hk/english/licensing/guide_general_reference/Anti-epidemic_measure_FP_TypeB.pdf

[1] Catering premises adopting the measures in paragraph 2(a) above: its dine-in service will end at 9:59 pm of a day and the number of persons per table will be no more than 4 (abbreviated as “the new system”).
[2] Catering premises adopting the measures in paragraph 2(a) above: its dine-in service will end at 5:59 pm of a day and the number of persons per table will be no more than 2 (abbreviated as “the previous system”).

Points to Note in Operations of Catering Premises

Regarding recent infection cases in restaurants, public health experts have made the following recommendations to persons responsible for carrying on catering business:

1. avoid touching objects that have been touched by other persons as far as possible, e.g. avoiding shared use of menu and seasoning bottles; installing kicking-plates for doors at entrance and at toilet; and adopting hand hygiene measures as necessary by waiters serving meals;
2. the concentration level of the chlorine solution used for disinfecting table cleansing cloth must be adequate.  If the table cleansing cloth has dirt on it, it has to be changed instantly; and
3. if ice cubes are placed at a place for displaying food, it should be provided with a transparent cover to avoid the possibility of having virus thereon.

Also, this department informed you of the public health experts’ earlier recommendations in our letter dated 27 August 2020 to you.  We take the opportunity of this letter to give a warm reminder:

1. separate trolleys/trays for the following two purposes - (a) serving food/drink; and (b) collecting used utensils.  For easy identification by staff and to assure customers, please signify such equipment for different purposes above in different colours or attached with labels.  Tray lining, if used, must also be replaced every time after use;
2. all utensils must be stored and covered properly.  Do not place utensils at a table on a long-term basis just for convenience sake. Utensils for use by customers should only be provided after each batch of customers are seated;
3. areas that people may frequently come into contact, such as door knobs, tabletops and seats, should be cleaned and disinfected regularly, in particular upon departure of customers, table-top area including the partition must be cleansed and disinfected before the next batch of customers are seated;
4. trolleys/trays/utensils should be regularly cleaned and disinfected.  All food trays, in particular the rims of trays, and utensils must be thoroughly cleaned and disinfected every time after use by customers;
5. avoid sharing of tables with strangers.  If this is not practicable, effective partitioning should be provided;
6. serving each set of ordered food to the customers individually.  If this is not practicable, communal cutleries such as chopstick(s)/spoon(s) should be provided for use by customers; and
7. stepping up the cleaning, checking and repairing works on all parts of ventilation systems in the premises, including exhaust air outlets, filters, fresh air inlets and air ducts, etc.

It is of utmost importance that licensees and operators of food premises should always observe and comply with the latest directions in a concerted and persistent manner.  FEHD would take stringent enforcement actions against offenders in defiance of legislation on prevention and control of diseases as well as environmental hygiene and food safety issues.