Four kinds of fried pork floss imported from Taiwan were contaminated with substandard lard

Issue Date 22.10.2014
Source of Information

Taiwanese authorities
Food Product

Fried pork floss
Product Name and Description
  1. Product name: Fried Pork Floss
    Place of origin: Taiwan
    Weight: 270 grammes per can/12 cans per box
    Manufacturing date: between May 6 and September 14, 2014
    Importer: Teamon Products Limited
  2. Product name: Fried Pork Gloss with Seaweed
    Place of origin: Taiwan
    Weight: 270 grammes per can/12 cans per box
    Manufacturing date: between May 6 and September 14, 2014
    Importer: Teamon Products Limited
                     Bright Overseas Food Limited
  3. Product name: Fried Pork Floss
    Place of origin: Taiwan
    Weight: 300 grammes per can/12 cans per box
    Manufacturing date: between May 6 and September 14, 2014
    Importer: 759 Store
  4. Product name: Fried Pork Floss
    Place of origin: Taiwan
    Weight: 180 grammes per can/12 cans per box
    Manufacturing date: between May 6 and September 14, 2014
    Importer: 759 Store
Reason For Issuing Alert

The concerned products were made with substandard lard and exported to Hong Kong.
Action Taken by the Centre for Food Safety

The CFS will alert the trade of the incident and take follow-up actions, which include contacting the importer concerned and requesting the company to submit transaction records of their food within a specified time to facilitate tracking and marking and sealing of the possibly affected products.

The CFS will continue to keep close contact with the Taiwanese authorities and take appropriate actions in a timely manner.
Advice to the Trade

The trade who has the products concerned should stop supplying, initiate recall, seal or return the products to the supplier.
Advice to Consumers

Members of the public should stop eating the aforesaid products and contact the retailers concerned.
Further Information

The CFS press release

Centre for Food Safety
Food and Environmental Hygiene Department
2014-10-22

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