Food Hygiene Code

CHAPTER 6
MISCELLANEOUS

6.1 Approved Layout

The layout of food premises, other than movable furniture, should be kept in strict conformity with that shown in the final approved plan. No alteration or addition should be made without the prior approval of the Food and Environmental Hygiene Department.

6.2 Extension of Food Business and Restriction on the Use of Open Spaces

6.2.1 Extension of Food Business

Food business should only be carried out within the licensed area as delineated in the approved layout plan. No food activity should extend to any place beyond the licensed area, such as washing of equipment and utensils; food preparation; storage of utensils, equipment and food; or provision of seating accommodation for customers (unless with the approval of the Food and Environmental Hygiene Department).

6.2.2 Restriction on the Use of Open Spaces

Open spaces such as yards, streets, side or rear lanes and roof tops should not be used for preparation or storage of food, cleansing or storage of equipment or utensils, or preparation or service of food.

6.3 Quality of Water for Keeping Live Marine Fish and / or Shellfish

6.3.1 Control of Water Quality

Fish tanks may be installed in food premises and market stalls for keeping live fish or shellfish. Water used for keeping live fish or shellfish intended for sale for human consumption should conform to the following standard:

"Less than 610 E. coli and absence of pathogenic organism in 100 ml of water keeping live fish and shellfish."

6.3.2 Filtration and Disinfection Facilities for Fish Tank Water

Water used for keeping marine live fish or shellfish intended for human consumption should be filtered and disinfected by filtration and disinfection facilities acceptable to the Food and Environmental Hygiene Department. These facilities should be maintained in good working order at all times.
No water obtained from seawater flushing systems or drawn from doubtful sources, such as from the seafront within the Victoria Harbour or at any Typhoon shelter, should be used for keeping marine seafood for human consumption. Use of synthetic seawater is desirable.
Fish tank water should be changed regularly to remove harmful substances produced by the stock after a period of time.
The filter materials should be cleansed at least once a week and replenished at least once a month.
UV radiation, ozonation, copper-silver ionization and photocatalytic oxidation technology with the use of UV radiation and titanium dioxide may be used for disinfection of fish tank water.

6.4 Prohibition of Animals on Food Premises

Prohibition of Dogs on Food Premises
Dogs should not be allowed to be brought onto food premises except that:
1. the dog is served as a guide for a blind person; or
2. the dog is used in connection with the exercise of a lawful power e.g. dog led by a police officer on duty.
Prohibition of Live Animals in Kitchens or Food Rooms
No live birds, pets or animals, such as dogs and cats, except live seafood, or live poultry in fresh provision shops, are allowed to be kept or present in any kitchen or food room of any food premises.

6.5 Napkins for Customers

Non-single-use napkins or wet towels provided for the use of customers should be washed and sterilized after each use. They should not be used for any other purpose.
If wet towels are provided for the use of customers, a sterilizer should be provided and used for sterilizing the towels.

6.6 Prevention of Spread of Avian Flu

To minimize the possibility of Avian Flu being transmitted to human beings through close contact with poultry, the following hygiene practices should be observed by operators and food handlers of market stalls or fresh provision shops selling live poultry:

Restriction on Sale of Live Water Birds and Live Quails
1. No live water birds (e.g. geese and ducks) shall be allowed to be sold in market stalls and fresh provision shops except those inside the Western Wholesale Food Market.
2. No live quails shall be allowed to be sold with other live poultry at the same premises.
Delivery of Live Poultry
1. Handcarts for conveyance of poultry cages should be fitted with trays at the bottom.
2. Cages should be returned to the wholesale market for cleaning and disinfection after each use.
Supply of Poultry
1. Poultry should be obtained from a wholesale market or a source approved by the Food and Environmental Hygiene Department, and stock should preferably be restricted to one day's sales volume.
2. Poultry showing signs or symptoms of diseases should be immediately killed and removed for proper disposal.
Keeping of Live Poultry
1. All cages should be constructed of stainless steel or other durable, smooth, impervious and non-absorbent material, and fitted with removable trays for reception of excreta.
2. Poultry should be kept in cages with a space requirement of not less than 300 cm² for each kg of live birds to avoid overcrowding. The height of each cage should not be less than 30 cm.
Premises Hygiene
1. Premises should be kept well ventilated at all times.
2. All parts of the wall and floor surfaces of the premises should be kept clean by being thoroughly washed and disinfected by a high pressure water jet cleaner at not less than 70 ^o C.
3. No live poultry shall be allowed to be kept at permitted premises between 8:00 p.m. each day and 5:00 a.m. the next day.
Equipment and Utensil Hygiene
All utensils and surfaces of equipment or facilities liable to come into contact with live poultry, feathers, carcasses or offal of poultry should be thoroughly cleansed and disinfected after business every day.
Personal Hygiene
Every person engaged in handling of poultry should wear clean light coloured protective clothing. Gloves should be worn except during slaughtering, dressing or evisceration processes.
Slaughtering and Evisceration
Poultry carcasses and offal should be handled separately at all stages of slaughtering, dressing, storage and delivery.
Display of Dressed Poultry
Carcasses and offal of water birds displayed for sale must be securely and separately packed in containers and stored in refrigerators at a temperature less than 10 ^o C, preferably at 4 ^o C.
Keeping of Records and Reporting of Death
1. Records showing the dates, quantities and sources of supply of live / dressed / chilled poultry should be kept for at least 60 days.
2. Poultry dealers should report abnormal death rate of poultry occurred in their premises to the Food and Environmental Hygiene Department.

6.7 Sale of Mainland-Imported Chilled Chickens in Fresh Provision Shops or Market Stalls Selling Live Poultry

Permission has to be obtained from the Food and Environmental Hygiene Department for sale of Mainland-imported chilled chickens in fresh provision shops or market stalls selling live poultry or frozen meat. The following practices should be observed in the sale of chilled chickens:

Display of Notice
Notices printed with legible English letters "Imported Chilled Poultry for Sale" and Chinese words "本店有售進口冰鮮家禽" should be displayed at all times conspicuously at the premises.
Sale of Imported Chilled Chickens in Original Intact Form
Imported chilled chickens should be pre-packed, labelled and sold in the original and intact pre-packed form.
Display of Chilled Chickens
All chilled chickens should be kept at all times at a temperature between 0 ^o C and
4 ^o C.
Keeping of Records
Records of sources of supply of chilled chickens should be kept for at least 60 days.
Distribution of Imported Chilled Chickens to Other Food Premises
Approval has to be obtained from the Food and Environmental Hygiene Department for vehicles used for transportation of imported chilled chickens which should be kept between 0 ^o C to 4 ^o C in the vehicle.

6.8 Sale of Imported Chilled Meat

Imported chilled meat means imported meat which has been preserved by chilling at a temperature above freezing point from the point of slaughter, storage and transportation to the point of sale. The following practices should be observed in the sale of imported chilled meat :

Imported chilled meat delivered to fresh provision shops or market stalls for sale should be stored or displayed in refrigerators at a temperature not more than 4 ^o C and sold directly from refrigerators to customers.
Imported chilled meat received from meat suppliers should not be displayed or sold as fresh meat.

6.9 Maintenance of Siu Mei and Lo Mei Showcase

6.9.1 Glass Panels

Every siu mei and lo mei showcase should be provided with fixed glass panels on the side abutting the street and the side facing the customers (the latter should be of at least 1.2m from the front of the showcase). These glass panels should not be removed or replaced by movable ones.

6.9.2 Paraphernalia for Storage or Sale of Siu Mei and Lo Mei

All siu mei and lo mei should be stored or displayed for sale inside siu mei and lo mei showcase. There should be no hanging rails or paraphernalia put outside the showcase for display of siu mei and lo mei.

6.9.3 Permission for Sale of Other Foods in Siu Mei and Lo Mei Shops

Chinese sausages, preserved meat or ducks, or other similar foodstuffs may be sold in siu mei and lo mei shops with the prior permission of the Food and Environmental Hygiene Department. Such foodstuffs should, however, not be stored or displayed in any siu mei and lo mei showcase.

6.9.4 Permission for Storage of Fresh Meat in Siu Mei and Lo Mei Shops

Fresh meat may be stored in siu mei and lo mei shops with the prior permission of the Food and Environmental Hygiene Department. Such meat should only be stored in refrigerators separated from siu mei and lo mei, preferably in separate refrigerators. Sale of fresh meat from siu mei and lo mei shops is not allowed.

6.10 Exhibition of Licence and Sign

Licensee of a food premises should exhibit the licence and sign, issued by the Food and Environmental Hygiene Department denoting that his food premises have been licensed, at a conspicuous place near the main entrance of his licensed premises.

6.11 Keeping of Inspection Records

Licensees of food premises should keep the inspection forms supplied by the Food and Environmental Hygiene Department at all times on the food premises for use by health inspectors, and should take prompt follow-up or remedial actions according to the advice given by health inspectors on such forms.

6.12 Checklist for Self-Inspection

"Self-inspection" is a very effective tool to enable a food supplier to detect food safety and hygiene problems in his everyday operation and solve them before they get out of control. Food suppliers are encouraged to conduct their own daily checks on their food premises and keep records of their findings to improve the food safety and hygiene standards of their premises.

6.13 Consumer Advice on High-risk Foods on Menus

To keep consumers, especially susceptible populations, informed of the risk of consuming raw/undercooked foods, food businesses may consider to provide consumer advice or a reminder on raw/undercooked foods on the menu. Apart from menus, the advice can also appear on menu boards, brochures, signage, food labels and placards if suitable.
For foods that are safe to be consumed raw/undercooked or are prepared by special methods for safe consumption, such consumer advice may not be required. In such cases, food businesses should assure food safety by obtaining documentary proofs.

CHAPTER V

CHAPTER 6 MISCELLANEOUS