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Food Safety Seminar for Trade 2017

Food Safety Seminar for Trade 2017

The Food Safety Seminar aims to provide a forum for interactive exchange of information and views on current and important food safety issues in Hong Kong between the Government and food trade. It is envisaged that through this event, the culture of continuous improvement and collaboration on food safety control can be further enhanced among the local food trade.

Details of the Seminar are as follows:

Date: 7 July 2017 (Friday)
Time: 9:30 am – 5:00 pm
Venue: Lecture Theatre, Hong Kong Central Library
Language: Cantonese (Some speakers may use English)
(Simultaneous interpretation in English/Cantonese will be provided on request)

Food Safety Seminar for Trade 2017

Duration

Programme

9: 3 0 am – 9: 4 5 am

Registration

9: 4 5 am – 9: 5 0 am

Opening Address

 Session I: Legislative control and compliance issues

9: 5 0 am – 10 : 10 am

Regulation of imported eggs

10 : 10 am – 10: 3 0 am

The Food Safety Ordinance (Cap 6 1 2) requirements on registration and record keeping

10: 3 0 am – 10: 50 am

 

Nutritional composition and nutrition labelling of infant formula, follow-up formula and prepackaged food for infants and young children

1 0 : 5 0 am – 11: 10 am

Compliance test for nutrition labeling and declaration of allergens of prepackaged food products

11: 10 am – 11: 3 0 am

Break

 Session II: Promoting HACCP

11: 3 0 am – 1 1 : 5 0 am

Adoption of HACCP to ensure food safety by local food manufacturers

 

1 1 : 5 0 am –12: 1 0 pm

Application of 5-keys to food safety to tackle food related antimicrobial resistance

12:10 pm – 12:30 pm

Food safety advice for manufacture and sale of frozen confections

12: 3 0 pm – 12: 5 0 pm

Question and Answer Session

12:50 pm – 2:00 pm

Lunch

 Session III: Promoting food safety

2:00 pm – 2:1 5 pm

Registration

2:1 5 pm – 2: 35 pm

 

Updated guidelines on the use of aluminium-containing food additives

2: 35 pm – 2:55 pm

 

An experience sharing on reducing the use of aluminium containing food additive in bakery products and reducing the use of salt in food

2:55 pm – 3:15 pm

Updated advice on cleaning of vegetables and fruits for the general public

3: 15 pm – 3: 35 pm

Break

 Session IV: Producing s afe and healthy food

3:35 pm – 3:55 pm

Microbiological hazards of seafood to be consumed raw

3:5 5 pm – 4:1 5 pm

An experience sharing on reducing the use of sugar in food

4:15 pm – 4: 35 pm

Reduction of salt and sugar content in food – Result of local studies and target for reduction

4: 35 pm – 5:00 pm

Question and Answer Session

Please click the following hyperlinks for the the presentation materials provided in the seminar:

Photo Gallery of Food Safety Seminar for Trade 2017


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Last Revision Date : 17-07-2017