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 (Tuesday) |
|---|---|
| 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 safe 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:
- Regulation of imported eggs (Chinese version only)
- The Food Safety Ordinance (Cap 6 1 2) requirements on registration and record keeping (Chinese version only)
- Nutritional composition and nutrition labelling of infant formula, follow-up formula and prepackaged food for infants and young children (Chinese version only)
- Compliance test for nutrition labeling and declaration of allergens of prepackaged food products (Chinese version only)
- Adoption of HACCP to ensure food safety by local food manufacturers (Chinese version only)
- Application of 5-keys to food safety to tackle food related antimicrobial resistance (Chinese version only)
- Food safety advice for manufacture and sale of frozen confections (Chinese version only)
- Updated guidelines on the use of aluminium-containing food additives (Chinese version only)
- Updated advice on cleaning of vegetables and fruits for the general public
- Microbiological hazards of seafood to be consumed raw (Chinese version only)
- Reduction of salt and sugar content in food – Result of local studies and target for reduction