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Created with Fabric.js 1.4.5 1.Giardiasis - 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 cooking steps 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 1.Salmonellosis Salmonella Bacteria: Campylobacter 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 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 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: Trichinella FisheryWholesales Giardia lamblia Listeria monocytogenes Parasite: Bacteria: Virus: Norovirus Symptoms: Diarrhea, vomiting, severe dehydration Symptoms: Numbness of mouth & limbs, joint pains Symptoms: Damage to lungs, kidneys & nervous system Bacteria: Worm: Symtoms: Diarrhea, vomitting Symtoms: Abdominal Cramping Symtoms: Muscle pain, headache 2.Campylobacteriosis 3. Trichinosis 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 2.Listeriosis 3.Gastroenteritis Symtoms: Diarrhea, weight loss Symtoms: Fever, nausea, loss of balance Symtoms: Watery diarrhea, nausea Local Fish
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