Hong Kong Customs detects case of non-registered precious metals and stones dealer carrying out specified transactions
Hong Kong Customs yesterday (July 8) detected a case involving a local company that conducted transactions of silver powder valued at over HK$120,000, without registration under the Dealers in Precious Metals and Stones Regulatory Regime. A director of the company was arrested.
The investigation is ongoing. The arrested person has been released on bail pending further investigation.
According to the Anti-Money Laundering and Counter-Terrorist Financing Ordinance (Cap. 615), the Regime came into effect on April 1, 2023. Any person who is seeking to carry on a business of dealing in precious metals and stones in Hong Kong and engage in any transaction(s) (whether making or receiving a payment) with a total value at or above HK$120,000 in Hong Kong is required to register with the Commissioner of Customs and Excise. Any dealer, other than a registrant, who claims to be a registrant, claims to be authorised to carry out, or carries out any cash or non-cash transaction(s) with a total value at or above HK$120,000 is liable to a maximum fine of HK$100,000 and imprisonment for six months upon conviction.
Customs reminds dealers in precious metals and stones that they must obtain the relevant registration before they can carry out any cash or non-cash transaction(s) with a total value at or above HK$120,000.
For the forms, procedures and guidelines to submit applications for registration, please visit the website for Dealers in Precious Metals and Stones Registration System (www.drs.customs.gov.hk) or Customs' webpage (www.customs.gov.hk/en/service-enforcement-information/anti-money-laundering/supervision-of-dealers-in-precious-metals-and-ston/index.html).
Members of the public may report any suspected transactions involving precious metals and stones with a total value at or above HK$120,000 conducted without the required registration to Customs' 24-hour hotline 182 8080 or its dedicated crime-reporting email account (crimereport@customs.gov.hk) or online form (eform.cefs.gov.hk/form/ced002).
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
