Immigration Department introduces self-application services for Hong Kong identity cards
The Immigration Department (ImmD) today (December 12) announced that the services of the Personal Documentation Submission Kiosks (PDSKs) will be enhanced tomorrow (December 13) by introducing self-application services for Hong Kong identity cards (HKICs). Eligible applicants can complete the HKIC application procedures in a self-service manner and can apply for HKICs and Hong Kong Special Administrative Region (HKSAR) passports in one go through the PDSKs. The new services will further automate and digitalise the application and collection procedures for personal documentation, thereby providing more convenient services to members of the public.
Personal Documentation Submission Kiosks
Currently, the PDSKs are set up at the Immigration Headquarters in Tseung Kwan O. Starting from tomorrow, eligible applicants can complete the application procedures, including electronic form filling and signing, photo taking, fingerprints taking and application submission, at the PDSKs in a self-service manner without the need to meet a registration officer of the ImmD in person. The services provided by the PDSKs are appointment-free. The first phase of the new services will cover the following three types of replacement applications of HKIC holders who are aged 18 or above holding a locally issued smart HKIC:
Replacement for an adult HKIC for persons reaching the age of 18;
Replacement for a permanent HKIC for persons having their eligibility for permanent HKIC verified; and
Replacement for a new smart HKIC for persons holding a valid old form of smart HKIC.
After the launch of the new services, eligible applicants can also apply for HKICs and HKSAR passports in one go through the PDSKs without the need to repeatedly undergo identity verification, photo taking and form filling.
Personal Documentation Collection Kiosks (PDCKs)
For collection, the ImmD has integrated various functions of the collection kiosks. Eligible applicants can collect HKICs and HKSAR passports in one go in a self-service manner through the PDCKs, which are also located at the Immigration Headquarters.
The address of the Immigration Headquarters is 61 Po Yap Road, Tseung Kwan O, New Territories. For the location and service hours of the kiosks, please refer to the Annex. The above information is also available on the ImmD's website (www.immd.gov.hk) and mobile application.
Shortening the processing time for identity card applications
Furthermore, the ImmD will shorten the processing time for the new smart HKIC starting from tomorrow. The time required will be shortened to five working days from the current seven working days (working days exclude Saturday, Sunday and general holidays). Applicants can collect the new HKIC on the next working day after the completion of processing by the ImmD.
For enquiries, please contact the ImmD by calling the enquiry hotline (2824 6111), by fax (2877 7711) or by email (enquiry@immd.gov.hk).
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
