Food Safety Seminar for Trade 2019
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: | 22 October 2019 (Tuesday) |
|---|---|
| Time: |
9:45 am – 5:00 pm |
| Venue: | Chiang Chen Studio Theatre, The Hong Kong Polytechnic University |
| Language: | Cantonese (Some speakers may use English) (Simultaneous interpretation in English/Cantonese will be provided on request) |
Rundown:
| Duration | Programme |
|---|---|
| 9:45am – 10:00am | Registration |
| 10:00am – 10:05am | Opening Address |
| Session I: Food Legislation and Guidelines | |
| 10:05am – 10:25am | Overview of the Food Adulteration (Metallic Contamination) (Amendment) Regulation (Cap. 132V) |
| 10:25am – 10:45am | Guideline for Trade on the Use of Frying Oil |
| 10:45am – 11:05am | Glycidyl Esters in Food |
| 11:05am – 11:25am | Break |
| Session II: Control Measures and System Implementation | |
| 11:25am – 11:45am | Food Recall Guidelines and Disposal of Recalled Product |
| 11:45am – 12:05pm | Food Trader Portal |
| 12:05pm – 12:25pm | Updates on Measures Against African Swine Fever in view of Recent Development at the Slaughterhouse |
| 12:25pm – 12:45pm | Question and Answer Session |
| 12:45pm – 2:00pm | Lunch |
| 2:00pm – 2:15pm | Registration |
| Session III: Food Safety Promotion | |
| 2:15pm – 2:35pm | Food Safety Advices for Producing and Selling of Lo Mei |
| 2:35pm – 2:55pm | Is Antimicrobial Resistance (AMR) a Food Safety Concern? |
| 2:55pm – 3:15pm | Food Safety Advices for Manufacture and Sale of Frozen Confections |
| 3:15pm – 3:35pm | Break |
| Session IV: Producing Safe and Healthy Food | |
| 3:35pm – 3:55pm | Food Safety Risk of Online Shopping and Delivery of Food |
| 3:55pm – 4:15pm | Product Reformulation to Reduce Salt Content in Food |
| 4:15pm – 4:35pm | REPLACE Industrially-produced Trans-fatty Acids in Global Food Supply |
| 4:35pm – 5:00pm | Question and Answer Session |
Please click the following hyperlinks for the presentation materials provided in the seminar:
- Overview of the Food Adulteration (Metallic Contamination) (Amendment) Regulation (Cap. 132V) (Chinese version only)
- Guideline for Trade on the Use of Frying Oil (Chinese version only)
- Glycidyl Esters in Food (Chinese version only)
- Food Recall Guidelines and Disposal of Recalled Product (Chinese version only)
- Food Trader Portal
- Updates on Measures Against African Swine Fever in view of Recent Development at the Slaughterhouse (Chinese version only)
- Food Safety Advices for Producing and Selling of Lo Mei (Chinese version only)
- Is Antimicrobial Resistance (AMR) a Food Safety Concern? (Chinese version only)
- Food Safety Advices for Manufacture and Sale of Frozen Confections (Chinese version only)
- Food Safety Risk of Online Shopping and Delivery of Food (Chinese version only)
- Product Reformulation to Reduce Salt Content in Food
- REPLACE Industrially-produced Trans-fatty Acids in Global Food Supply (Chinese version only)