Government announces appointments to Hong Kong Maritime and Port Development Board
The Government announced today (June 13) that the Chief Executive has appointed the Chairman and members to the Hong Kong Maritime and Port Development Board (HKMPDB). The appointments will be effective from July 1, 2025, for a term of three years.
The Chief Executive announced in the 2024 Policy Address that the existing Hong Kong Maritime and Port Board (HKMPB) will be reconstituted into the HKMPDB. To be chaired by a non-official member and with other members largely from the maritime sector, this high-level advisory body will assist the Government in formulating policies and long-term development strategies. The HKMPDB will be underpinned by dedicated staff and provided with additional funding to enhance its research capabilities, strengthen its Mainland and overseas promotional work and step up manpower training, with a view to supporting the Government in policy implementation more effectively and promoting the sustainable development of Hong Kong's maritime industry.
The Secretary for Transport and Logistics, Ms Mable Chan said, "Consolidating and enhancing Hong Kong's status as an international maritime centre is the top priority of the Government as well as the strategic objective of our country, hence particularly important for Hong Kong's economic development. The establishment of the HKMPDB is a key step in this institutional reform. It is hoped that the new Board will adopt an innovative and change-embracing spirit in supporting the Government to lead the maritime and port industry to further leverage Hong Kong's unique advantages and enhance the industry's global competitiveness in the midst of geopolitical challenges. Under the leadership of Dr Moses Cheng, I am confident that Board members will make valuable contributions to the work of the HKMPDB with their respective expertise and experience, and continue to advance side by side with the industry."
Moreover, four committees will be formed under the HKMPDB to focus on specific areas of work, namely the Port Development Committee, the Maritime Services Development Committee, the Promotion and External Relations Committee and the Manpower Development Committee. The four committees will be formed by broad inclusion of industry stakeholders, including ad personam and institutional members. The appointments will be announced later this month.
Ms Chan also expressed gratitude to the outgoing HKMPB members for their valuable contribution in the past, remarking that the substantive progress made in various areas of maritime and port development is a testimony to their dedicated effort.
The terms of reference of the HKMPDB are at the Annex. The membership of the HKMPDB is as follows:
Chairman
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Dr Moses Cheng Mo-chi
Members
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Mr Angad Banga
Ms Sabrina Chao Sih-ming
Mr Bjorn Hojgaard
Mr Wellington Koo Tse-hau
Mr Timothy Lee Kwok-lam
Mr Edward Liu Yang
Dr Billy Mak Sui-choi
Mr Alan Tung Lieh-sing
Mr Frankie Yick Chi-ming
Ex-officio Members
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Secretary for Transport and Logistics or representative
Commissioner for Maritime and Port Development
Director of Marine
Director-General of Investment Promotion
Executive Director of the Hong Kong Trade Development Council
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
