| 1. Inspector Query (Investigation of a Food Poisoning Case) (Available for loan)* |
| |
|
| Format: |
Video tape, VCD |
| Duration: |
20 minutes |
| Target Audience: |
employees and managerial staff in the food business |
| Content: |
to introduce, in a comedic story, the Food Safety Plan and ten safety
tips for preparing foods served in a buffet |
| Language: |
Cantonese, English and Putonghua |
| Trailer: |
56K / broadband |
| |
|
| |
|
| 2. The King of Kitchen Series (Available for loan)* |
| |
|
| Who is the King of Kitchen (The King of Kitchen
I) |
| |
|
| Format: |
Video tape |
| Duration: |
25 minutes |
| Target Audience: |
employees and managerial staff in the food business |
| Content: |
to convey the importance of food hygiene in a comedic story |
| Language: |
Cantonese and English |
| Trailer: |
56K
/ broadband
|
| |
|
| HACCP King of Kitchen (The King of Kitchen
II) |
| |
|
| Format: |
Video tape, VCD |
| Duration: |
30 minutes |
| Target Audience: |
employees and managerial staff in the food business |
| Content: |
to introduce the HACCP System and Food Safety Plan in a comedic
story |
| Language: |
Cantonese, English and Putonghua |
| Trailer: |
56K
/ broadband
|
| |
|
| Crouching Bacteria Hidden Viruses (The King
of Kitchen III) |
| |
|
| Format: |
Video tape, VCD |
| Duration: |
25 minutes |
| Target Audience: |
employees and managerial staff in the food business |
| Content: |
to explain the importance of the Food Safety Plan and washing hands
in a relaxed style of narration, with special reference to the manufacturing
of sandwiches. |
| Language: |
Cantonese, English and Putonghua |
| Trailer: |
56K
/ broadband |
| |
|
| |
|
| 3. Master of the Kitchen (Available for loan)* |
| |
|
| Format: |
Video tape |
| Duration: |
20 minutes |
| Target Audience: |
the general public and those employed in the food business |
| Content: |
to introduce ways to prevent food poisoning in a drama |
| Language: |
Cantonese |
| Trailer: |
56K
/ broadband |
| |
|
| |
| 4. Practise Food Hygiene to Prevent Food-born Diseases (Available for loan)* |
| |
|
| Format: |
Video tape |
| Duration: |
18 minutes |
| Target Audience: |
the general public and those employed in the food business |
| Content: |
to introduce how to apply the HACCP System in handling marine products,
sashimi and when enjoying seafood hotpots at home in narrative form. |
| Language: |
Cantonese |
| Trailer: |
56K
/ broadband |
| |
|
| |
|
| 5. The Invisible Link (Available for loan)* |
| |
|
| Format: |
Video tape |
| Duration: |
18 minutes |
| Target Audience: |
the general public and those employed in the food business |
| Content: |
to convey the importance of food hygiene in narrative form. The
video shows the relation between improper handling of food and food
poisoning, and also demonstrates good personal hygiene practices and
correct ways of handling food. |
| Language: |
Cantonese |
| Trailer: |
56K
/ broadband |
| |
|
| |
|
| 6. "Delicious Food" Series (Not available for loan, for view on internet only) |
| |
|
| Format: |
Video tape |
| Duration: |
10 minutes |
| Target Audience: |
The general public |
| Content: |
to present the importance of the food safety in a relaxed style
of narration and explanation. |
| Language: |
Cantonese |
| |
|
| Internet version (please wait for loading of the film) |
| |
|
| 1. Safe
and Delicious Food - Wonderful |
| 2. Safe
and Delicious Food - You Can Cook |
| |
|
| |
|
| 7. "Food Safety is Everyone's Business" Series (Not available for loan, for view on internet only) |
| |
|
| Format: |
Video tape |
| Duration: |
25 minutes |
| Target Audience: |
the general public |
| Content: |
to explain how to improve the food safety in a relaxed style of
narration and explanation from experts |
| Language: |
Cantonese |
| Trailer: |
56K / broadband |
| |
|
| Internet version (please wait for loading of the film) |
| |
|
| 1. Purchasing
Food |
| 2. Checking
Expiry Dates |
| 3. Defrosting
Tips |
| 4. Avoid
Cross-contamination |
| |
| |
|
| 8. Introduction to Centre for Food Safety (Available on internet only) |
| |
|
| Format: |
Video (WMV Format) |
| Duration: |
3 minutes |
| Target Audience: |
The general public |
| Content: |
To introduce the work of Centre for Food Safety(CFS). The CFS is committed to enhancing food safety through proactive tripartite collaboration among the Government, food trade and consumers to ensure that food available for sale in Hong Kong is safe, wholesome and fit for human consumption. |
| Language: |
Cantonese / Mandarin / English |
| |
|
| 9. Be Smart Be Nutrient Conscious (Available for loan)* |
| |
|
| Format: |
DVD |
| Duration: |
2 Parts (Each 20 minutes) |
| Target Audience: |
The general public |
| Content: |
To facilitate the general public in understanding nutrition labels. |
| Language: |
Cantonese (with English subtitle) |
| Trailer: |
56K / broadband / Synopsis |
| |
| 10. Audio Dramas on Nutrition Labelling Scheme (for Public) |
| |
|
| 11. Audio Information on Nutrition Labelling Scheme (for Trade) |
| |
|
| 12. One-minuter Series ¡§Be Cool about Nutrition Labelling¡¨ (Chinese only) (Available for viewing on internet only) |
| |
|
| Format: |
FLV movie |
| Duration: |
About 1 minute each episode, total 10 episodes |
| Target Audience: |
All |
| Content: |
In this drama series, Ah Biu, his wife Mrs Chan and daugher Qian Qian explored the nutrition contents of popular foods, such luncheon meat, oatmeal, instant noodle, crispy snacks, soft drink, etc for more choices of delicious and healthy food. |
| Language: |
Cantonese only (please click this link to be directed to the corresponding Chinese webpage) |
| |
|
No |
Key message |
Movie Link |
1 |
A medium size adult with low activity level requires about 1800 to 2500 kcal energy a day |
Click |
2 |
Daily intake upper limit of sugars is 50 g, i.e. 10 cubes of sugars
(for a 2000-kcal diet) |
Click |
3 |
Daily intake upper limit of fat is 60 g, i.e. not more than 4 tablespoons of oil
(for a 2000-kcal diet) |
Click |
4 |
Saturated fat mainly comes from animal fat, daily intake upper limit is 20 g
(for a 2000-kcal diet) |
Click |
5 |
Trans fat increases the risk for heart disease, we should take in as little as possible |
Click |
6 |
Sodium in food mainly comes from salt and seasonings, we should take in less than 2000 mg a day |
Click |
7 |
Nutrient reference values of nutrients such as dietary fibre is based on recommendations on daily nutrient intake |
Click |
8 |
Moderate consumption of delicious and healthy snacks is the way to go |
Click |
9 |
Nutrition claims are regulated, they help us choose suitable foods based on our nutrition needs |
Click |
10 |
With more frequent use of nutrition labels by consumers and modified production methods used by manufacturers, we end up with more and better food choices |
Click |
|
| |
|
| 13. ¡§Our Nutrition Labels¡¨ (Available for loan)* |
| |
|
| Format: |
WMV movie |
| Duration: |
About 5 minutes |
| Target Audience: |
All |
| Content: |
IIntroduce the creative promotional activities organised by the participating teams of the first round of ¡§Live it, Use it¡¨ Nutrition Labelling Promotion Award Scheme and the thoughts of the students, teachers and principals. Members of the Task Force on Nutrition Labelling Education who visited some of these teams have also shared their views. |
| Language: |
Predominantly Cantonese |
| |
|
| |
|
| * Please contact Communication Resource Unit
during office hour for details |
Address : 8/F Fa Yuen Street, Municipal Services
Building, 123A Fa Yuen Street, MongKok, Kowloon.
Enquiries : 2381 6096 |
