Infographic Template Galleries

Created with Fabric.js 1.4.5 -Ante-mortem Inspection*screen out suspected diseased/injured animals isolation slaughter. Fish feed management Mariculture management Pond culture management Fish disease prevention Fry health management clean seawater supply (Quality Seawater Assurance Scheme) Regular testing on fish tank water - pH - dissolve oxygen - nutrients - E. coli - Vibrio cholera -Sampling and Testing on Agricultural Chemical and Veterinary Drug Residues ** without of cooking stepsSalmonella - SalmonellosisListeria monocytogenes- ListeriosisHepatitis A virus - Liver infection, fever, jaundice, diarrhea, genral weaknessNorovirus- Gastroenteritis -Disease Surveillance *report suspected diseases &regular sample testing On admission: LocalOverseas Retailers Consumers Slaughterhouses In slaughterhouses: double click to change this header text! Before slaughtering: After slaughtering: -Post-mortem inspection*carcass and offal inspection-Stamping*Government Inspected stamp Fishery Wholesales Safety Control Safety Control * All live marine fishes in wholesalers are from registered traders* All fishery wholesalers in HK are regulated by Fish Marketing Organization Local Fish Imported Fish - Must be from registered and approved farms Slaughter houses Vegetablewholesalers - Heath certificates (free of malachite green or harmful pesticides) - Overseas fish farms are inspected by FEHD Possible Diseases 2. Control of water quality Vibrio cholerae Causes: accumulation of biochemical toxinsSymptoms: diarrhea, vomiting, numbness of mouth & limbs, joint pains headache 1. Good Aquaculture Practice of Registered Fish Farms 3. Regular Radioactive Test 1. Cholera 2. Ciguatera Fish Poisoning 3. Mercury Poisoning Symptoms:Damage to lungs, kidneys & nervous system 1.Salmonellosis Salmonella Bacteria: 2.Campylobacteriosis Campylobacter Bacteria: Bacteria:Symptoms: Diarrhea, vomiting, severe dehydration 1.Pesticide residue testing and identification by food safety laboratory By "Premium Vegetable Scheme" Vegetable samples are collected randomlyEnzyme-Linked Immuno Sorbent Assay Gas Chromatography 2.Sales Recording Memo 3.Temporary storage of vegetables Information about buying & selling party Refrigeration in foam box at 4°C Bacterial pathogens Enteric viruses VegetableWholesales 4.Hygiene Soil & water contamination Unhygienic handling practices by farm and food factory workers NO - NO 2 - Food safety in Food Supplies in HK SAR I: Central supplies -- slaughter houses, vegetable wholesales, fishery wholesales Giardia lambliaCryptosporidium parvum Parasites 3 Fishwholesalers Ku Perry 1155032520Yeung Wai Man 1155032471Yip Lai Yu 1155032797Lau Cheuk Yin 1155033527 Safety Control Safety Control Safety Control Safety Control Possible Diseases Possible Diseases Group A4: Monitoring:a) method of slaughtering & meat hygieneb) general cleanliness &hygiene of the equipment & meat delivery vehicles c) disposal of condemned meat & offal Design:-Physical separation between "dirty" and "clean" operations-Vertical scalding tank -seamless floor & wall-Hollow knife is used
Create Your Free Infographic!