Successful Conclusion of 15th National Games Beach Volleyball Test Event in Hong Kong

2025-04-20 20:00 Last Updated At：04-21 16:08

15th National Games Beach Volleyball test event successfully concludes (with photos/video)

The National Games Coordination Office (Hong Kong) (NGCO) said today (April 20) that the 15th National Games (NG) Beach Volleyball test event held at Victoria Park in Causeway Bay between April 18 and 20 concluded successfully.

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15th National Games Beach Volleyball test event successfully concludes Source: HKSAR Government Press Releases

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15th National Games Beach Volleyball test event successfully concludes Source: HKSAR Government Press Releases

The three-day test event, with participation of nine men's teams and eight women's teams, was organised by the NGCO and co-organised by the Volleyball Association of Hong Kong, China, with the China Volleyball Association as advisor. Participating teams in the men's and women's tournaments first competed in the group stage before they reached the knockout round. Wong Pui-lam and Chong Kei-loi finally triumphed in the men's tournament while Tsang Ngok-ling and Wong Man-ching claimed the championship title in the women's tournament.

The test event covered a wide array of areas, including operation and procedures of events, organisation of competition, setup of function rooms, information systems, medical services, security, broadcast arrangements, sports presentation and award presentation, volunteer services. Around 1 300 NG volunteers participated in the three-day test event, providing services including assistance at the event, audience services inside and outside the venue, assistance at accreditation and security check counters. Among the volunteers, around 170 were on duty every day throughout the event and responsible for rendering support at the competition venue, such as levelling sand at the main court and side court, retrieving balls and operating manual scoreboards. All of them have received the relevant training.

The NGCO and the related government departments and units, including the Hospital Authority, the Fire Services Department and the Auxiliary Medical Service, as well as the Volleyball Association of Hong Kong, China, conducted a simulation exercise on April 19 at the venue to enhance capabilities of each department and unit in dealing with contingencies during the event.

The Head of the NGCO, Mr Yeung Tak-keung, said that the NGCO will review the event procedures and other details with various related organisations and government departments, with a view to better preparing for the official events to be held in November. Mr Yeung expressed his gratitude to every unit for offering guidance and assistance in the competition, and the related government departments and organisations for providing services and support in each section of the test event. He also thanked all NG volunteers for their unsparing efforts throughout the test event and unwavering support to the NG.

For information on the 15th NG, the 12th National Games for Persons with Disabilities and the 9th National Special Olympic Games in Hong Kong, please visit the thematic website (www.2025nationalgames.gov.hk/en/index.html), as well as the Facebook page (www.facebook.com/2025nationalgames.hk) and Instagram page (www.instagram.com/2025nationalgames.hk).

Health Authorities Investigate Food Poisoning Linked to School Lunches Affecting 39 Students in Two Primary Schools.

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.

Successful Conclusion of 15th National Games Beach Volleyball Test Event in Hong Kong