2024-25 judicial service pay adjustment
On the recommendation of the Standing Committee on Judicial Salaries and Conditions of Service (Judicial Committee) chaired by Dr Clement Chen, the Chief Executive in Council has decided that the pay for Judges and Judicial Officers (JJOs) for 2024-25 should be increased by 3 per cent. The pay adjustment will take retrospective effect from April 1, 2024.
A Government spokesman today (October 23) said, "In coming up with its recommendation on judicial pay for 2024-25, the Judicial Committee premised its deliberations on the need to uphold the principle of judicial independence; and adopted a balanced approach taking into account a basket of factors as approved by the Chief Executive in Council in May 2008 and the position of the Judiciary. The basket of factors includes:
(a) responsibility, working conditions and workload of judges vis-à-vis those of lawyers in private practice;
(b) recruitment and retention in the Judiciary;
(c) retirement age and retirement benefits of JJOs;
(d) benefits and allowances enjoyed by JJOs;
(e) unique features of the judicial service such as security of tenure, the prestigious status and high esteem of the judicial offices;
(f) prohibition against return to private practice in Hong Kong;
(g) overseas remuneration arrangements;
(h) cost of living adjustments;
(i) general economic situation in Hong Kong;
(j) budgetary situation of the Government;
(k) private sector pay levels and trends; and
(l) public sector pay as a reference."
A copy of the Report on Judicial Remuneration Review 2024 submitted by the Judicial Committee to the Chief Executive on August 21, 2024, is available on the website of the Joint Secretariat for the Advisory Bodies on Civil Service and Judicial Salaries and Conditions of Service (www.jsscs.gov.hk/en/publications/reports_jscs.htm).
The Government will seek the approval of the Finance Committee of the Legislative Council on the proposed pay adjustment.
CHP investigates two suspected food poisoning clusters with epidemiological linkage
The Centre for Health Protection (CHP) of the Department of Health (DH) is today (January 9) investigating two epidemiologically linked suspected food poisoning clusters affecting 39 students from two primary schools. The students developed symptoms after consuming lunch provided by the Sailing Boat Luncheon Production Limited. The CHP reminded the public to maintain good personal, food and environmental hygiene to prevent foodborne diseases.
The first cluster involves 12 boys and 16 girls aged between 6 and 11. They attend a primary school in Sham Shui Po. The investigation revealed that the affected students developed abdominal pain and diarrhoea approximately three to 31 hours after eating school lunch containing fish, chicken cutlets, sauce, garnish and rice, which was provided by the abovementioned school lunch supplier on January 6.
While investigating the first cluster, the CHP of the DH traced the supply chain of the school lunch supplier and identified another cluster, involving eight boys and three girls, aged between 10 and 12, who attend a primary school in Diamond Hill. The investigation revealed that the affected students developed abdominal pain and diarrhoea approximately five to 15 hours after eating lunch containing chicken, cervelat sausage, sauce and fusilli at school yesterday (January 8). The food concerned was also provided by the same school lunch supplier.
None of the affected students required hospitalisation and they are all currently in stable condition.
Officers of the CHP and the Food and Environmental Hygiene Department, including personnel of the Centre for Food Safety (CFS) and the Environmental Hygiene Branch, have inspected the food factory of the school lunch supplier concerned and the kitchen of the first school. They inspected the food storage, the food preparation process and environmental hygiene. Investigation revealed that some food items, such as meat and sauce, were prepared at the food factory, while the other food items, such as rice and garnish, were prepared at the school kitchen. It is suspected that some food items were prepared too early in advance. The CFS immediately instructed the premises concerned to suspend operations for thorough cleaning and disinfection, improve food preparation process and hygiene standards. The CFS has provided food safety and environmental hygiene education to the staff. Food and environmental samples were collected for testing.
The investigation of the CHP and CFS is ongoing.
To prevent foodborne diseases, members of the public are reminded to maintain personal, food and environmental hygiene at all times. When dining out, one should:
Avoid eating raw seafood;
Be a discerning consumer in choosing cold dishes, including sashimi, sushi and raw oysters at a buffet;
Choose pasteurised eggs, egg products or dried egg powder for dishes that often use undercooked eggs;
Patronise only reliable and licensed restaurants;
Ensure food is thoroughly cooked before eating during a hotpot or barbecue meal;
Handle raw and cooked foods carefully and separate them completely during the cooking process;
Use two sets of chopsticks and utensils to handle raw and cooked foods;
Avoid patronising illegal food hawkers;
Drink boiled water;
Susceptible populations, including those with weakened immunity, the elderly, pregnant women and young children are at a higher risk of foodborne diseases, so they should not consume raw or undercooked foods;
Refrain from trying to use salt, vinegar, wine or wasabi to kill bacteria as they are not effective; and
Always wash hands before eating and after going to the toilet.
Source: AI-found images
