Appointments to Board of Directors of Hong Kong Design Centre announced
The Government announced today (May 15) the appointments of the Board of Directors (BoD) of the Hong Kong Design Centre (HKDC) for a three-year term from May 15, 2026, to May 14, 2029.
The membership of the new term of the HKDC BoD is as follows:
Chairman
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Mr Steve Leung Chi-tien
Vice-Chairmen
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Dr Elita Lam Yee-nee
Mr Alan Cheung Yick-lun
Members
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Mr Patrick Bruce
Mr Alan Wan Siu-lun
Dr Albert Wong Kwan-butt
Mr Wilfred Wong Kam-pui
Mr Henry Lai Hin-wing
Mr Brian Hui Cheng-hung
Ms Bonnie Wong Tak-wei
Mr Calvin Chan Ka-wai
Mr Sunny Tan
Ex-officio Members
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Commissioner for Cultural and Creative Industries
Principal Assistant Secretary for Culture, Sports and Tourism (West Kowloon Cultural District)
Representative of Hong Kong Federation of Design and Creative Industries
Representative of Hong Kong Designers Association
Representative of Hong Kong Fashion Designers Association
Representative of Hong Kong Interior Design Association
Representative of Chartered Society of Designers (Hong Kong)
Assistant Executive Director of Hong Kong Trade Development Council
The Secretary for Culture, Sports and Tourism, Miss Rosanna Law, said, "The appointed members come from a diverse background with extensive experience and expertise in their respective sectors, professions and community services. I am confident that they will provide valuable advice to the HKDC in fostering the continuous development of Hong Kong's design and related creative industries."
Miss Law also thanked the outgoing Chairman, Mr Joseph Lo Kin-ching, and Vice Chairman Professor Viveca Chan E-nam for their valuable contributions and support to the work of the HKDC during their tenure.
Since its establishment in 2001, the HKDC has been the Government's close strategic partner in promoting design and related cultural and creative industries. As the governing body of the HKDC, the BoD leads and steers the HKDC to effectively take forward initiatives of supporting small and medium enterprises in the design industry, proactively promoting the development of design and related cultural and creative industries of Hong Kong.
Source: AI-found images
Imported frozen confection samples detected with coliform bacteria and total bacterial counts exceeding legal limits
The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced today (May 15) that samples of two kinds of frozen confections imported from Malaysia were found to contain coliform bacteria and total bacterial counts exceeding the legal limits. The affected products have been marked and sealed and have not entered the market. The CFS is following up on the incident.
Product details are as follows:
Product name: Musang King Durian Gelato
Brand: Durian Baby
Place of origin: Malaysia
Pack size: 75 grams per box
Importer: DB & FRIENDS (HK) LIMITED
Best-before date: September 26, 2027
Product name: D24 Durian Gelato
Brand: Durian Baby
Place of origin: Malaysia
Pack size: 75 grams per box
Importer: DB & FRIENDS (HK) LIMITED
Best-before date: September 18, 2027
A spokesman for the CFS said, "The CFS collected samples of the two kinds of frozen confections mentioned above at the import level for testing under its routine Food Surveillance Programme. The test results showed that two samples of the Musang King Durian Gelato contained 130 and 140 coliform bacteria per gram respectively, whereas five samples of the D24 Durian Gelato contained coliform bacteria ranging between 210 and 7 200 per gram and total bacterial counts ranging between 84 000 and 160 000 per gram. All are above the legal limits."
"The CFS has informed the importer concerned of the above irregularities. The affected products have all been marked and sealed, and have not entered the market. The CFS will temporarily suspend the permission to import for sale of the products concerned granted earlier to the importer," the spokesman said.
Under the Frozen Confections Regulation (Cap. 132AC), frozen confections for sale should not contain more than 100 coliform bacteria per gram or more than 50 000 bacteria per gram. The maximum penalty for offenders is a fine of $10,000 and three months' imprisonment upon conviction. The fact that the coliform count and the total bacterial count exceeded the legal limit indicated that the hygienic conditions were unsatisfactory, but did not mean that consumption would lead to food poisoning.
The CFS will inform the Malaysian authority of the incident, and will continue to follow up on the case and take appropriate actions to safeguard food safety and public health.
Source: AI-found images
