Applications open for auction of spectrum in 2.5/2.6 GHz band
The Office of the Communications Authority (OFCA) today (July 4) published the information memorandum for the auction of radio spectrum in the 2.5/2.6 GHz band and invited interested parties to submit applications.
A spokesperson for OFCA said, "As announced in the 2024 Policy Address, the Government will continue to make available more suitable radio spectrum to the market in a timely manner to support wider and more advanced applications of communications technology (including 6G). The Communications Authority (CA) and the Secretary for Commerce and Economic Development (SCED) issued a joint statement in April this year, announcing the decision to reassign a total of 50 MHz of spectrum in the aforementioned band through auction in the fourth quarter of this year. The mid-band spectrum balances the needs of both network coverage and capacity and has the potential to support mobile broadband services and other innovative applications using 5G or more advanced mobile services."
The CA will conduct the auction of the 50 MHz of spectrum in the aforementioned band on October 20. The spectrum will be reassigned to the successful bidders under unified carrier licences with a new assignment period of about 10 years and 10 months. The arrangement enables all 140MHz of spectrum in the 2.5/2.6GHz band to expire together onMarch 30,2039, so that the CA can carry out holistic spectrum planning and reassign relevant spectrum more flexibly having regard to future mobile technology development to enhance spectral efficiency. Parties interested in participating in the auction may submit their applications to OFCA from September 4 to 5.
The SCED has set the auction reserve price for the use of the spectrum in the 2.5/2.6 GHz band, i.e. $4 million per MHz. The actual amount of spectrum utilization fees payable will be determined through the auction.
Detailed arrangements for the auction are set out in the information memorandum, which is available on OFCA's website.
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
