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Created with Fabric.js 1.4.5 LocalOverseas Retailers Consumers Food safety in Food Supplies in HK SAR I: Central supplies -- slaughter houses, vegetable wholesales, fishery wholesales Slaughterhouses SAFETY CONTROL: On admission: -Sampling and Testing on Agricultural Chemical and Veterinary Drug Residues*prevent entry of drug and chemical residuesinto the food chain*prevent food poisoning In slaughterhouses: -Disease Surveillance*report suspected diseases ifdiscovered in food animals & regularly collect food samples for laboratory tests-Slaughtering operations monitoring double click to change this header text! Before slaughtering: After slaughtering: Post-mortem inspection>every carcass and offal is inspected byHealth Inspectors Stamping>“Government Inspected stamp onthose passed the inspection Fishery Wholesales Safety Control * All live marine fishes in wholesalers are from registered traders Local Fish 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 Imported Fish - Must be from registered and approved farms Fishwholesalers Slaughter houses Vegetablewholesalers Possible Diseases - 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: E.coli Bacteria:Symptoms: Diarrhea, vomiting, severe dehydration Ante-mortem Inspection>screen out suspected diseased or injured animalsfor isolation slaughter.
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