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CFS announces results of seasonal food surveillance on rice dumplings (first phase)

HK

CFS announces results of seasonal food surveillance on rice dumplings (first phase)
HK

HK

CFS announces results of seasonal food surveillance on rice dumplings (first phase)

2024-05-27 15:00 Last Updated At:15:08

Cfs reveals findings from first phase of seasonal food surveillance on rice dumplings

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (May 27) announced that the test results of 46 rice dumpling samples collected under a recently completed seasonal food surveillance project on rice dumplings (first phase) were all satisfactory.

Rice dumplings are a popular festive food for the Tuen Ng Festival. The project aims to provide information on safe consumption of rice dumplings to consumers and the trade in a timely manner.

"The CFS collected samples of rice dumplings from different retail outlets (including online retailers) and food premises (including restaurants and food factories) for chemical and microbiological analyses. The chemical analyses included tests for colouring matters, preservatives, metallic contamination and pesticide residues. The microbiological analyses covered Salmonella, coagulase-positive staphylococci organisms, Clostridium perfringens and Bacillus cereus," a spokesman for the CFS said.

The spokesman reminded members of the public to observe the following food safety tips in purchasing, preparing, storing and consuming rice dumplings:

Buying rice dumplings

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* Buy rice dumplings from reliable outlets;

* When purchasing non-prepackaged rice dumplings, choose those that are securely wrapped in wrapping leaves; and

* When purchasing prepackaged rice dumplings, check the expiry date and whether the packaging is intact.

Home-made rice dumplings

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* Buy wrapping leaves from reliable suppliers and avoid leaves that are unnaturally bright green or with chemical odours;

* Wash hands and utensils thoroughly before and after handling food; and

* Handle raw and cooked food separately to avoid cross-contamination.

Storing and preparing rice dumplings

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* Consume rice dumplings as soon as possible and avoid prolonged storage;

* Both the glutinous rice and stuffing should be well covered until the rice dumplings are unwrapped. Do not come into direct contact with the strings upon cooking to prevent contamination at all times.

* Store rice dumplings at 4 degrees Celsius or below, or store them properly according to the instructions on the package if they are not consumed or cooked immediately;

* Keep cooked rice dumplings that are not consumed immediately in a covered container and put them in the upper compartment of the refrigerator. Keep raw food in the lower compartment to prevent cross-contamination;

* Reheat rice dumplings thoroughly until the core temperature reaches 75 degrees C or above before consumption;

* Do not reheat rice dumplings more than once; and

* Consume reheated rice dumplings as soon as possible.

Consuming rice dumplings

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* Wash hands with running water and liquid soap, and rub for at least 20 seconds before consumption; and

* Reduce seasonings such as soy sauce or granulated sugar during consumption.

The spokesman said, "Rice dumplings in general are relatively high in energy, fat and salt. During the festival, people should maintain a balanced diet, and consume rice dumplings moderately, with due consideration of their health condition. People are recommended to share rice dumplings with their family members and friends, as this not only enhances the festive atmosphere, but also allows them to taste rice dumplings of different flavours and avoid over-consumption. People are also advised to make use of nutrition labels on prepackaged food to compare their nutritional contents for healthier food choices."

The spokesman also reminded the food trade to purchase food ingredients from reliable suppliers and maintain proper records to facilitate source tracing when necessary. They should follow Good Manufacturing Practice in the preparation of food products and comply with legal requirements when using food additives. The spokesman advised the food trade to adopt the Hazard Analysis Critical Control Point System to identify, assess and control possible hazards in the food production process.

The CFS will continue to conduct surveillance on rice dumplings in the second phase, the results of which will be released in due course to ensure food safety.

CFS announces results of seasonal food surveillance on rice dumplings (first phase)  Source: HKSAR Government Press Releases

CFS announces results of seasonal food surveillance on rice dumplings (first phase) Source: HKSAR Government Press Releases

Taco cracks down on illegal smoking in public transportation facilities, issues 80 fines

The Tobacco and Alcohol Control Office (TACO) of the Department of Health (DH) stepped up enforcement actions against illegal smoking in statutory no-smoking areas of public transportation facilities and bus interchanges on June 19 and 20 and today (June 25). During the operations, officers conducted 116 inspections and issued fixed penalty notices to 80 persons caught smoking illegally, including drivers of public transport carriers. Officers also publicised the relevant smoking ban regulations to members of the public.

There are currently 260 public transportation facilities and 14 bus interchanges designated as no-smoking areas. The no-smoking areas are clearly marked with visible no-smoking signage. The boundaries of the no-smoking areas are also delineated in a clear manner based on the actual physical environment to remind the public to comply with the smoking prohibition. The plans depicting the boundaries of the no-smoking areas have been uploaded to the TACO website for public reference.

From January 2021 to April 2024, TACO has conducted over 16 570 inspections at public transportation facilities and bus interchanges regarding smoking offences, and issued more than 6 700 fixed penalty notices/summons.

"To protect public health, it is the established policy of the Government to discourage smoking, contain the proliferation of tobacco use and protect the public from second-hand smoke. Strengthening inspections and enforcement in public transportation facilities aims to further protect the public from the harms of second-hand smoke," a spokesman for the DH said.

Any person who does a smoking act in no-smoking areas will be liable to a fixed penalty of $1,500. TACO inspectors will prosecute smoking offenders without prior warning.

"We appeal to smokers to quit smoking as early as possible for their own health and that of others. They are encouraged to call the DH's Integrated Smoking Cessation Hotline at 1833 183. The hotline is operated by registered nurses, providing professional counselling services on smoking cessation," the spokesman said.

Source: AI-generated images

Source: AI-generated images

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