Replies to LegCo questions

LCQ10: Monitoring food safety

Following is a question by the Dr Hon Joseph Lee and a written reply by the Secretary for Health, Welfare and Food, Dr York Chow, in the Legislative Council today (February 22):

Question:

Since October 1 last year, the Mainland authorities have implemented the national Hygienic Standard for Cured Meat Products. It has been reported that Guangdong-style cured meat products generally fail to comply with the limits on the two indicators of "peroxide value" and "acid valence" prescribed in the Standard and these two indicators are not included in the chemical tests conducted under the Food Surveillance Programme of the Food and Environmental Hygiene Department. In this connection, will the Government inform this Council:

(a) whether there is any chance that the "peroxide value" and "acid valence" of Guangdong-style cured meat products which have passed the authorities' relevant chemical tests exceed the limits in the Mainland Standard; if so, whether the health of the public will be harmed by consumption of such food;

(b) of the criteria adopted by the authorities for determining the type of food samples to be collected for chemical tests, the frequency and sample size of the tests, as well as the test items, for ensuring the effective monitoring of food safety; and

(c) whether the Administration has made regular reference to the items tested and relevant standards adopted in the Mainland and overseas food safety codes with a view to updating the relevant legislation and Food Surveillance Programme of Hong Kong?

Reply:

Madam President:

(a) The Public Health and Municipal Services Ordinance (Cap 132) regulates food safety of food for sale in Hong Kong. As the peroxide value and acid valence are indicators for quality of grease in food (e.g. the extent of unpleasant flavour in oils and fats) instead of food safety, the two indicators are not included in the law. That said, the Food and Environmental Hygiene Department (FEHD) has especially taken samples of cured meat products from the market for tests, including oxidation value, in response to public complaints. The results were within the limit set by the Mainland authorities.

(b) The FEHD takes food samples at import, wholesale and retail levels for chemical and biological tests to ensure that the food on sale in Hong Kong complies with the food safety related requirements and standards stipulated in Public Health and Municipal Services Ordinance (Cap 132) and its subsidiary legislation. The department has adopted a risk-based approach in line with the risk analysis principles promoted by the World Health Organization in determining the types of samples to be collected, the frequency and sample size for these tests. In addition to food with specific standards stipulated by law, the FEHD also keeps a close eye on food which was involved in food poisoning cases and other food safety incidents in the past, as well as food produced or sold by food premises that have been previously convicted. Moreover, the staff of FEHD also takes samples of food that has been the subject of public complaint or concern.

(c) To ensure that all food on sale in Hong Kong are safe for consumption, the FEHD will review the existing legislation from time to time and formulate appropriate food safety legislation and regulatory measures with reference to international standards and taking into consideration the demands of food industry and the public as well as assessment results of food safety.


Ends/Wednesday, February 22, 2006
Issued at HKT 12:35

NNNN