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PolyU develops first-of-its-kind FHSCS tailored for native catering institutions

PolyU develops first-of-its-kind FHSCS tailored for native catering institutions

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Hong Kong is famend because the culinary capital of Asia, with native catering institutions of distinctive kinds offering nice forms of Japanese and Western dishes cooked in numerous techniques. Then again, for lengthy, Hong Kong lacks a meals hygiene same old that may deal with such traits and the operation mode of maximum small and medium-sized catering institutions.

To handle the problem, The Hong Kong Polytechnic College (PolyU) has carried out its experience in meals protection to increase the great Meals Hygiene Usual Certification Machine (FHSCS). Being the primary of its form and tailored for native catering institutions, FHSCS permits caterers, particularly the small and medium-sized, to procure certification with minimal assets. It’s anticipated to lend a hand reinforce each meals hygiene and protection requirements by way of decreasing foodborne dangers and meals poisoning, thereby protective public well being and enabling the varied building of the catering trade.

Formally launching the FHSCS nowadays (28 September), PolyU invitations all stakeholders from the catering trade, meals protection organizations, in addition to trying out and certification trade to enroll in fingers in imposing the machine.

Advanced by way of PolyU’s Meals Protection and Era Analysis Centre (FSTRC), FHSCS supplies a certification scheme framework, together with the Meals Hygiene Usual FHS 001:2013 (the Usual), for the paintings of certification our bodies. The Usual units out the necessities of meals hygiene programs for catering institutions. It encompasses all facets concerning meals hygiene, from buying, receiving and garage of meals uncooked fabrics, processing meals, serving meals merchandise to shoppers, making sure environmental and private hygiene, to keeping up documentation and file holding.

Shifting PolyU wisdom to profit the trade and society

Officiating on the launching rite, Dr Miranda Lou, Vice President (Management and Trade) of PolyU, stated the College is satisfied so that you can translate its wisdom into observe, and lend a hand reinforce the meals hygiene same old of the catering trade. She in particular thanked the Hong Kong Council for Checking out and Certification for its staunch fortify for PolyU in making the improvement of FHSCS conceivable.

“However, simplest during the conjoint efforts of the Executive, individuals of the catering and certification sectors, in addition to PolyU in imposing the machine can the group experience the advantages introduced by way of it. We sit up for fostering partnerships with extra organizations to maximise the affect and price of FHSCS, thereby facilitating the long-term building of the catering trade,” stated Dr Lou.

PolyU additionally introduced nowadays to authorize SGS Hong Kong Restricted (SGS) as the primary certification frame to enforce FHSCS. Beneath the settlement, SGS will be offering documentation evaluations, on-site audit exams and certificates issuance carrier to certified catering institutions in Hong Kong. Dr Lou stated “PolyU is happy to collaborate with SGS, the arena’s main inspection, verification, trying out and certification corporate.”

Particular options of the Meals Hygiene Usual FHS 001:2013

Dr Wong Ka-hing, Affiliate Director of FSTRC, stated the Usual used to be advanced according to Danger Research and Vital Keep watch over Level (HACCP) rules, the the world over known set of rules for decreasing foodborne dangers. HACCP rules supply a product-based and process-based option to determine foodborne hazards in meals manufacturing, so that you can determine suitable keep an eye on measures. Then again, direct software of HACCP rules method the will for setting up keep an eye on activity for each product or dish, i.e. each and every meals manufacturing line. Such direct software isn’t practicable to Hong Kong-style catering institutions, that have huge number of meals dishes, coupled with more than a few cookery strategies. Additionally, maximum Chinese language dishes in this day and age nonetheless lack standardized processing strategies.

“The Usual FHS 001:2013 advanced by way of PolyU is aiming to deal with the above issues,” stated Dr Wong, who may be Affiliate Professor of PolyU’s Division of Carried out Biology and Chemical Era. “The machine is tailored to deal with the standard traits of native catering trade. It is helping local-style catering institutions arrange correct meals hygiene programs with minimal useful resource enter, but having the ability to reach certification. All in all, the certification machine is helping give protection to public well being, whilst improving the industry popularity of the caterers concerned.”

Beneath the Usual, meals merchandise are grouped into huge categorizations (corresponding to scorching merchandise, chilly merchandise, and uncooked merchandise) according to their elementary processing steps, meals traits, serving prerequisites, hygiene concerns, and many others. HACCP rules will then be carried out to each and every huge class to spot the dangers and demanding keep an eye on issues in meals processing, in addition to the proper keep an eye on measures.

Dr Leung Ka-sing, Affiliate Director of FSTRC, stated the Usual can also be carried out to any roughly dine-in catering institutions, together with eating places, canteens, Chinese language-style caterers which serve huge forms of dishes on a daily basis, and different catering institutions.

“Right through the improvement length, the PolyU staff has examined the machine on other types of catering institutions, corresponding to speedy meals chain retailer, Chinese language-style eating place, eateries specialised in congee and noodles. The onsite trials, feedbacks from the control and frontline workforce, in addition to the inputs supplied by way of mavens in catering, meals protection, trying out and certification sectors have enabled us to make sure the practicality of the necessities and steps of this certification machine,” defined Dr Leung, who may be Adjunct Affiliate Professor of PolyU’s Division of Carried out Biology and Chemical Era.

Mr Robert Parrish, Managing Director of SGS Hong Kong Restricted, stated SGS is absolutely able for imposing FHSCS, and their comparable certification programme is now open for software. “SGS is happy to be a spouse on this FHSCS programme as a certification frame. We cling prime hopes that FHSCS can be smartly followed as an area certification style for catering institutions. We do imagine that organizations will understand advanced requirements of meals hygiene and protection during the implementation of the program, additional safeguarding customers and upholding Hong Kong’s world popularity as a gourmand paradise.”


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