To all food business licensee / permittee

Dear Sir/Madam,

Beware of Severe Respiratory Disease associated with a Novel Infectious Agent

"Severe Respiratory Disease associated with a Novel Infectious Agent" refers to a cluster of viral pneumonia cases of unknown cause occurring in Wuhan, Hubei Province, since December last year. Since the causative pathogen is still unknown, the prevention work focuses on identifying cases with possible exposure to the high-risk area, i.e. Wuhan, and promptly carrying out public health measures to prevent the spread of disease to Hong Kong. Upon the risk assessment of the cluster of cases of viral pneumonia with unknown cause in Wuhan, the Government launched the Preparedness and Response Plan for Novel Infectious Disease of Public Health Significance and activated the Serious Response Level on 4 January.

The Government appeals to food business proprietors and food handlers to take precautionary measures with particular attention on the personal, food and environmental hygiene so as to ensure cleanliness on the premises and food safety.  Please pay special attention on the following -

• Food business operators should strengthen cleansing and regular disinfection (at least three times daily) to food premises including kitchens, food rooms, scullery rooms, toilets and the seating area to keep them clean. Disinfection by applying 1:99 diluted domestic bleaching agent (i.e. dilution by mixing one part of bleaching agent with 99 parts of water) shall be carried out regularly every day and when in need, and 1:49 diluted domestic bleaching agent (i.e. dilution by mixing one part of bleaching agent with 49 parts of water) should be used for places contaminated with respiratory secretions, vomitus or excreta
• Step up pest control work, inspect the premises regularly and carry out pest control measures;
• The drain pipes of most buildings are connected with the wash-hand basins/wash-up sinks, the bathtubs/shower trays, the water closets and the floor drains of individual flats. Each of these sanitary fitments is fitted with a trap (including U shaped water trap, bottled trap or anti-siphonage trap) to prevent foul smell and insects in the soil pipe from entering into the premises. To prevent the trap from drying and thus make it possible for the bacteria or virus to persist in the environment as well as disease to spread, the water traps must be filled with water. Pour about half a litre of water into each drain outlet regularly (about once a week).Then, pour a teaspoon of 1:99 diluted household bleach solution into the drain outlet. Repair immediately if there is defect in the trap or smell of foul air coming out from drain outlets.
• Strengthen the cleaning, checking and repairing works on all parts of ventilation systems in the premises, including exhaust air outlets, filters, and the fresh air inlet and air ducts, etc.;
• Utensils and equipment should be sanitised, either mechanically or manually, after cleaning to minimise the risk of food becoming contaminated with micro-organisms when coming into contact with the utensils or equipment. All foods, drinks and utensils must be stored and covered properly. Food should be properly covered during conveyance by the food handlers.
• In addition to providing customers with their own tableware, food handlers should proactively provide each customer with additional " chopstick(s)" or " spoon(s)" for communal use;
• All food handlers shall keep their hands clean and perform hand hygiene frequently, especially before touching the mouth, nose, eyes or after engaging in any activities that may contaminate hands and after touching the mouth, nose, or eyes or public installations such as handrails or door knobs; They should cover their mouth and nose with tissue paper when sneezing or coughing and dispose of soiled tissues into a lidded rubbish bin, then wash hands thoroughly;
• Wash hands with liquid soap and water, and rub for at least 20 seconds. Then rinse with water and dry with a disposable paper towel or hand dryer. If hand washing facilities are not available, or when hands are not visibly soiled, hand hygiene with 70 to 80 % alcohol-based handrub is an effective alternative;
• Cooking food thoroughly, including meat, eggs, etc., can reduce the risk of foodborne diseases.
• Avoid touching animals (including game), poultry/birds or their droppings;
• Food handlers should suspend from engaging in any food handling work when suffering or suspected to be suffering from an infectious disease or symptoms of illness such as flu, diarrhoea, vomiting, jaundice, fever, sore throat and abdominal pain. When having respiratory symptoms, they shall wear a surgical mask and seek medical advice promptly. 
   

A dedicated webpage (www.chp.gov.hk/en/features/102465.html) has been set up by Centre for Health Protection of Department of Health to provide relevant information and health advice.

For continuous upkeep of environmental hygiene, food business operators and food handlers must make concerted and persistent efforts to ensure cleanliness of the premises and food safety to prevent the new communicable disease.  All relevant food business operators or food handlers shall stay vigilant and pay close attention to the guidelines, preventive measures or health advices issued by the Government. FEHD will take stringent enforcement action against offenders in defiance of environmental hygiene and food safety issues.