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Created with Fabric.js 1.4.5 FisheryWholesales - Post-mortem inspection*carcass and offal inspection- Stamping*Government Inspected stamp - Ante-mortem Inspection*screen out suspected diseased/ injured animals isolation slaughter. - Disease Surveillance *report suspected diseases & regular sample testing Monitoring:a) method of slaughtering & meat hygieneb) general cleanliness & hygiene of the equipment & meat delivery vehicles c) disposal of condemned meat & offal 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 stepsBacteria: Salmonella Bacteria: Listeria monocytogenes- Liver infection, fever, jaundice, diarrhea, genral weaknessVirus: Norovirus On admission: LocalOverseas Retailers Consumers Slaughterhouses In slaughterhouses: double click to change this header text! Before slaughtering: After slaughtering: 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 toxins 1. Good Aquaculture Practice of Registered Fish Farms 3. Regular Radioactive Test 1. Cholera 2. Ciguatera Fish Poisoning 3. Mercury Poisoning Causes: accumulation of mercury 1.Salmonellosis2.Campylobacteriosis3.Trichinosis Salmonella Bacteria: Campylobacter Bacteria:Worm: Bacteria: 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 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: Design:- Physical separation between "dirty" and "clean" operations- Height of conveying belt designed to avoid contamination by splashing water(2.4m)- seamless floor & wall to avoid the accumulation of dirt Trichinella 5. Giardia lamblia6. Cryptosporidium parvum 1. Salmonellosis 2. Listeriosis3. Hepatitis A virus 4. Gastroenteritis
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