Government appoints members to Hospital Authority
The Government announced today (October 25) the appointment of two new members to the Hospital Authority (HA) and the reappointment of six serving members.
The two new members, Ms Tennessy Hui Mei-sheung and Professor Janet Wong Yuen-ha, will be appointed for a period of two years from December 1, 2024, to November 30, 2026.
Ms Hui is a practising solicitor in Hong Kong. She is the Chairperson of the Liquor Licensing Board, a member of the Council of Hong Kong University of Science and Technology and a member of the Hong Kong Examinations and Assessment Authority Council.
Professor Wong is the Dean and Professor of the School of Nursing and Health Sciences of the Hong Kong Metropolitan University. She is also a member of the Hospital Governing Committee of North Lantau Hospital and a member of the Education Committee of the Nursing Council of Hong Kong.
Among the serving members reappointed, Professor David Shum Ho-keung continues to serve as an HA member in his capacity of the Dean of the Faculty of Health and Social Sciences of the Hong Kong Polytechnic University for a period of two years from November 1, 2024, to October 31, 2026. The other five serving members, namely Ms Anita Fung Yuen-mei, Mrs Sylvia Lam Yu ka-wai, Mr Henry Tong Sau-chai, Mr Anthony Tsang Hin-fun and Dr Thomas Tsang Ho-fai, will be reappointed for a period of two years from December 1, 2024, to November 30, 2026.
The Secretary for Health, Professor Lo Chung-mau, welcomed the two new members to the HA. He also expressed gratitude to the six serving members reappointed and extended heartfelt thanks to the outgoing members, Mr Ambrose Ho and Professor Agnes Tiwari Fung-yee, for their invaluable contribution to the HA.
The HA comprises a Chairman, 23 non-official members, three public officers and one principal officer from the HA. The membership list to be effective from December 1, 2024, is as follows:
Chairman:
Mr Henry Fan Hung-ling
Non-official Members:
Mr Lawrence Chan Man-yiu
Professor Chan Wai-yee
Mr Chan Wing-kai
Ms Margaret Cheng Wai-ching
Mr Duncan Chiu
Professor Philip Chiu Wai-yan
Ms Anita Fung Yuen-mei
Ms Maisy Ho Chiu-ha
Ms Mary Huen Wai-yi
Mr Jat Sew-tong
Mr Matthew Kwok Pui-ho
Mrs Sylvia Lam Yu ka-wai
Professor Lau Chak-sing
Ms Tennessy Hui Mei-sheung
Professor David Shum Ho-keung
Mr Henry Tong Sau-chai
Mr Philip Tsai Wing-chung
Mr Anthony Tsang Hin-fun
Dr Thomas Tsang Ho-fai
Mr Wan Man-yee
Mr Billy Wong Wing-hoo
Professor Janet Wong Yuen-ha
Professor Zhang Zhang-jin
Public Officers:
Permanent Secretary for Health, Mr Thomas Chan
Director of Health, Dr Ronald Lam
Deputy Secretary for Financial Services and the Treasury (Treasury) Ms Ann Chan
HA Principal Officer:
Chief Executive of the HA, Dr Tony Ko
FEHD continues to actively follow up on food poisoning cases related to consumption of raw oysters and steps up inspections of food premises selling raw oysters
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (February 10) expressed deep concern over recent food poisoning cases related to the consumption of raw oysters.Officers from the CFS and the Environmental Hygiene Branch of the FEHD immediately conducted investigations at the restaurants concerned, reviewing their food handling procedures and tracing the sources of the oysters. Since February this year, investigations revealed that 10 cases involved the consumption of raw oysters supplied by Seojun Mulsan Co., Ltd. of Korea. For the sake of prudence, the CFS instructed the trade to stop the import and sale in Hong Kong of raw oysters supplied by this company on February 5. In addition, the CFS found 11 cases wereinvolved the consumption of raw oysters supplied by the food factory Jeton International Foods and 88 Investment Holdings Limited. The CFS has promptly instructedthe company to suspend the sale and supply of raw oysters, and issued a press release on related follow-up work on February 6, requiring the trade to stop selling oysters supplied by the company concerned. Investigations into other cases, which involve consumption of oysters from various countries, are still ongoing.
In view of the recent surge in food poisoning cases related to the consumption of raw oysters, the FEHD has carried out special operations and stepped up inspections of various licensed or permitted food premises across Hong Kong, thereby safeguarding food safety and protecting public health. The focuses of the inspections included the storage temperature of raw oysters, storage conditions in designated refrigerators, the sources of supply, the personal hygiene of food handlers, the hygienic condition of the premises, verifying source documents and health certificates, and collecting samples for testing. Over the past five days, the FEHD has inspected about 430 food premises selling oysters, providing immediate advice on food storage, handling and environmental hygiene. Inspections will continue to ensure licensees/permittees comply with licensing conditions and statutory hygiene standards.
The spokesman reminded that as oysters feed by filtering a large volume of seawater and absorbing suspended food particles therein, bacteria (e.g. Vibrio parahaemolyticus and Vibrio vulnificus) and viruses (e.g. norovirus and Hepatitis A virus) may accumulate in them if they are grown in or harvested from contaminated water. Consuming oysters without thorough cooking might risk direct intake of these microorganisms. Susceptible groups, such as pregnant women, young children, the elderly and people with weakened immune systems or liver diseases, should avoid eating them.
Consumers are advised to purchase or consume oysters only from food premises licensed or permitted by the FEHD. The trade and food handlers should understand the importance of adhering to good personal hygiene and proper food handling, and provide regular training on hygiene practices and norovirus-related risks. Hands should be thoroughly washed with soap and water for at least 20 seconds before and after handling food. Separate utensils and cutting boards should be used for raw and ready-to-eat foods, with regular cleaning and disinfection. Food handlers who exhibit symptoms of infection should refrain from handling food until they have been symptom-free for at least 48 hours.
FEHD continues to actively follow up on food poisoning cases related to consumption of raw oysters and steps up inspections of food premises selling raw oysters Source: HKSAR Government Press Releases
FEHD continues to actively follow up on food poisoning cases related to consumption of raw oysters and steps up inspections of food premises selling raw oysters Source: HKSAR Government Press Releases
