Certificate Presentation Ceremony (7.11.2015)

Food Safety Day 2017 (20.10.2017)

Visit the Tao Heung Food Culture Museum (28.12.2017)

Certificate Presentation Ceremony

The Certificate Presentation Ceremony was successfully held on 7 November 2015 at the Lai Chi Kok Government Offices. Dr. HO Yuk-yin, Consultant (Community Medicine) (Risk Assessment & Communication) of the Centre for Food Safety (CFS) first gave a speech to thank CLG members for their participation. Professor CHEN Zhen-yu, Vice Chairman of the Expert Committee on Food Safety presented the certificates and took photos with CLG members. CLG members also expressed their opinion on the method and channel to deliver food safety messages during the tea break of the ceremony. This activity provided an opportunity for us to communicate with the members, so as to understand their perceptions and expectations on food safety.

Photo Gallery

Food Safety Day 2017

The Food Safety Day 2017 was held on 20 October (Friday) at Education Bureau Kowloon Tong Education Services Centre. The prize presentation ceremony of the Low-Salt and Low-Sugar Front-of-pack Label Design Competition as well as the Smart Choices for Low-Salt and Low-Sugar Slogan Writing cum Poster Design Competition was held on the same day. In order to promote healthy eating habits and remind students to reduce dietary intake of salt and sugar through the good use of nutrition labels, the Committee on Reduction of Salt and Sugar in Food, the Food and Health Bureau, the Education Bureau, the CFS and the Department of Health, in collaboration with the Committee on Home-School Co-operation, jointly organised the Smart Choices for Low-Salt and Low-Sugar Slogan Writing cum Poster Design Competition. The detail of activities has already been uploaded to the website:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/Food_Safety_Day_2017.html

Visit the Tao Heung Food Culture Museum

The CLG visited the Tao Heung Food Culture Museum on 28 December 2017 to learn about the characteristics of Hong Kong's food culture, as well as food safety measures and programmes adopted by catering industry.