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Author Archives: hksar gov

Appointments to Financial Leaders Forum

     The Government announced today (November 1) that the Financial Secretary, Mr Paul Chan, has appointed Mr Laurence Li Lu-jen and Mr Tim Lui Tim-leung to the Financial Leaders Forum, effective from November 1, 2018 to August 17, 2019.

     The membership of the Forum is as follows:

Chairman
———-
Financial Secretary

Members
———-
Secretary for Financial Services and the Treasury
Mr Bernard Charnwut Chan
Mrs Laura Cha Shih May-lung
Mr Chow Chung-kong
Mr Joseph Yam Chi-kwong
Mr Carlson Tong
Dr Moses Cheng Mo-chi
Dr David Wong Yau-kar
Mr Laurence Li Lu-jen
Mr Tim Lui Tim-leung
Chief Executive, Hong Kong Monetary Authority
Chief Executive Officer, Securities and Futures Commission

     Chaired by the Financial Secretary and established in August 2017, the Financial Leaders Forum is a high-level platform comprising top leaders from the financial community as well as key financial regulators. It is an institutional set-up underpinning the vision of the Government in playing a more active leading role in policymaking and on matters relating to monetary stability, financial safety and regulation to reinforce Hong Kong’s position as an international financial centre. Members of the Forum provide advice from a strategic point of view and offer forward-looking suggestions on key aspects crucial to the development of Hong Kong as a leading international financial centre. read more

East Asia

Test results of seasonal food surveillance project on hairy crabs all satisfactory

     The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department (FEHD) today (November 1) announced the test results of the seasonal food surveillance project on hairy crabs. All samples passed the tests.

     The tests included veterinary drug residues (such as nitrofurans and malachite green), metallic contaminants (such as cadmium and mercury), synthetic hormones, colouring matters (such as Sudan dyes) and pesticide residues, as well as dioxins and dioxin-like polychlorinated biphenyls (PCBs).

     A spokesman for the CFS said, “The CFS collected 33 hairy crab samples originating from Japan and the Mainland at the import and retail levels for chemical tests and the test results were all satisfactory. The CFS advises people to observe the ‘Five Keys to Food Safety’ in purchasing, storing, preparing and cooking hairy crabs to prevent food-borne illnesses and enjoy the seasonal food safely.”
      
     The “Five Keys to Food Safety” for consumers are:
      
Choose wisely
* Buy hairy crabs from reliable and hygienic shops with relevant permits; and
* Buy crabs with intact, shiny shells and without a foul smell.
      
Keep clean
* Brush and wash the crab shells and claws before cooking; and
* Wash hands thoroughly with running water and soap before consumption.
      
Separate raw and cooked food
* Put the raw crabs in a container with a cover and store them separately from other foods in the refrigerator to avoid cross-contamination.
      
Cook thoroughly
* Avoid eating raw crabs. Cook thoroughly and remove internal organs completely before consumption. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria or parasites that may be present.
      
Safe temperature
* Cooked crabs should be consumed as soon as possible. Leftovers should be cooled promptly and stored in the refrigerator within two hours. 
      
     Traders should have obtained relevant permits or written permission granted by the FEHD for selling hairy crabs, and the hairy crabs being sold must be accompanied with health certificates issued by the relevant authorities of the exporting economies. They should source hairy crabs from reliable suppliers and comply with the relevant regulatory requirements. Moreover, hairy crabs for sale must be kept in a refrigerator. read more

East Asia