Author Archives: hksar gov

     The Environmental Protection Department (EPD) has recorded higher than normal pollution levels since yesterday (Aug 27) afternoon and the situation is expected to continue in the next couple of days. According to the EPD’s forecast, it is expected that the AQHI at some general and roadside air quality monitoring stations may reach the “Serious” level later today (Aug 28).

     Hong Kong is affected by a continental airstream with high background pollution. The weather is fine, very hot with light wind which is unfavorable for pollutant dispersion. The sunshine enhances photochemical smog activity and the rapid formation of ozone and fine particulates in the Pearl River Delta region. The high level of ozone has promoted the formation of nitrogen dioxide, particularly in parts of the urban areas and at the roadside.

     According to the Hong Kong Observatory, the weather in Hong Kong will remain fine and very hot, and wind will remain light until latter part of next week. It is expected that pollution levels will remain higher than normal in the next couple of days until wind speed strengthens.

     With a health risk category in the “Very High” range or above, children, the elderly and persons with existing heart or respiratory illnesses are advised to reduce physical exertion and outdoor activities to a minimum or avoid such activities. The general public is advised to reduce, or reduce to a minimum, outdoor physical exertion, and to reduce time staying outdoors, especially in areas with heavy traffic. As health effects of air pollutants may vary for individuals, persons who are in doubt or experience discomfort should seek advice from health-care professionals. The public may visit the Centre for Health Protection’s website (www.chp.gov.hk/en/content/9/460/3557.html) for more information on health effects of air pollution and relevant health advice.

     The Education Bureau (EDB) urges all schools to visit the EDB’s website for appropriate measures to safeguard students’ health and take note of changes in the index. The relevant hyperlink is as follows:
www.edb.gov.hk/en/sch-admin/admin/about-activities/sch-activities-guidelines/index.html.

     When the AQHI is at the “Very High” level, employers of outdoor workers performing heavy manual work are advised to assess the risk of outdoor work and take appropriate preventive measures to protect the health of their employees, such as reducing outdoor physical exertion and the time of their stay outdoors, especially in areas with heavy traffic. At the “Serious” level, employers of all outdoor workers are advised to assess the risk of outdoor work and take appropriate preventive measures to protect the health of their employees.

     Members of the public can check the current AQHI readings at the EPD’s website (www.aqhi.gov.hk/en.html) or by calling the hotline 2827 8541. read more

     The Centre for Health Protection (CHP) of the Department of Health (DH) today (August 28) reminded members of the public, particularly those undertaking outdoor activities, to take heed of necessary measures against heat stroke and sunburn in very hot weather.

     “The public should carry and drink plenty of water to prevent dehydration while engaging in outdoor activities,” a spokesman for the CHP said.

     “Those engaged in strenuous outdoor activities should avoid beverages containing caffeine, such as coffee and tea, as well as alcohol, as they speed up water loss through the urinary system,” the spokesman explained.

     “The obese, the sick, including those with heart disease or high blood pressure, the old and the young are more vulnerable to heat-related illnesses. They should pay special attention,” the spokesman added.

     The public should adopt the following precautions:
 

• Wear loose and light-coloured clothing to reduce heat absorption and facilitate sweat evaporation and heat dissipation;
• Avoid vigorous exercise and prolonged activities like hiking or trekking as heat, sweating and exhaustion can place additional demands on the physique;
• Perform outdoor activities in the morning or late afternoon;
• For indoor activities, open all windows, use a fan or use air-conditioning to maintain good ventilation; and
• Reschedule work to cooler times of the day.

     If working in a hot environment is inevitable, introduce shade in the workplace where practicable. Start work slowly and pick up the pace gradually. Move to a cool area for rest at regular intervals to allow the body to recuperate.

     The public should also note the latest and the forecast Ultraviolet (UV) Index released by the Hong Kong Observatory (HKO). When the UV Index is high (6 or above):
 

• Minimise direct exposure of the skin and the eyes to sunlight;
• Wear long-sleeved and loose-fitting clothes;
• Wear a wide-brimmed hat or use an umbrella;
• Seek a shaded area or put on UV-blocking sunglasses;
• Apply a broad-spectrum sunscreen lotion with a Sun Protection Factor (SPF) of 15 or above. Apply liberally and reapply after swimming, sweating or toweling off; and
• While using DEET-containing insect repellents for personal protection against mosquito-borne diseases, apply sunscreen first, then insect repellent.

     If symptoms develop, such as dizziness, headache, nausea, shortness of breath or confusion, rest and seek help immediately, and seek medical advice as soon as possible.

     The public may obtain more information from the DH’s Health Education Infoline (2833 0111), heat stroke page and UV radiation page; the HKO’s Dial-a-Weather (1878 200), latest weather and forecast, UV Index and weather information for hiking and mountaineering; and press releases of the Labour Department on precautions against heat stroke for outdoor workers and their employers when the Very Hot Weather Warning is in force. read more

Attention duty announcers, radio and TV stations:        Please broadcast the following special announcement immediately, and repeat it at frequent intervals when the Very Hot Weather Warning is in force:    &nbsp… read more

Attention TV/radio announcers: Please broadcast the following as soon as possible:      The Hong Kong Observatory has issued the Very Hot Weather Warning.      To prevent heat stroke, avoid pro… read more

     In the light of the latest public health risk assessment on COVID-19, the Food and Environmental Hygiene Department (FEHD) today (August 27) provided updated guidelines on the provision of dine-in services to licensees and operators of food premises so as to give them a practical framework and recommendations for taking corresponding measures to keep workers, customers and public safe.
 
     Pursuant to the Prevention and Control of Disease (Requirements and Directions) (Business and Premises) Regulation (Cap. 599F), the Secretary for Food and Health has issued the latest directions through notices published in the Gazette today which will take effect from tomorrow (August 28) to September 3. Catering business is allowed to provide dine-in services from 5am to 8.59pm subject to the following requirements: a person must wear a mask at any time except when the person is consuming food or drink; body temperature screening must be conducted before the person is allowed to enter the catering premises; tables must be arranged in a way to ensure there is a distance of at least 1.5 m or some form of partition which could serve as effective buffer between one table and another table; hand sanitisers must be provided for any person at the premises; the number of customers at any catering premises must not exceed 50% of the seating capacity of the premises; and no more than two persons may be seated together at one table within any catering premises.
      
     To facilitate licensees and operators of food premises to implement the above requirements, the FEHD recommends adopting the following measures:

(1) Effective partitioning
 

• Partition should be made of acrylic plastic or equivalent with a thickness of at least 3mm, and of a height that is at least above head level of customers when seated;

 

• Partition may be table-top or standing type, the coverage is preferably enclosed on three sides, leaving only the side where a customer is seated open;

(2) Segregation of duties and handling trolleys / trays / utensils
 

• Hygiene supervisor / hygiene manager should be tasked to check mask compliance and hand hygiene compliance on the premises;

 

• Separate staff should be tasked to setting table and serving food/drink; and collecting used utensils and cleaning used tables. If this is not practicable, the staff concerned should wash hands, use hand sanitisers or change gloves after each round of any of the above tasks. Hand sanitisers should also be placed at each table for use by customers;

 

• Separate trolleys/trays should be used for serving food/drink; and collecting used utensils. For easy identification by staff and to assure customers, such equipment should be signified for different purposes above in different colours or attached with labels. Tray lining, if used, must also be replaced every time after use;

 

• All utensils must be stored and covered properly. Utensils should not be placed at a table on a long-term basis, but should only be provided after each batch of customers are seated.

 
(3) Cleaning and disinfection
 

• Areas that people may frequently come into contact, such as door knobs, tabletops and seats, should be cleaned and disinfected regularly, in particular upon departure of customers, tabletop area including the partition must be cleansed and disinfected before the next batch of customers are seated;

 

• Trolleys/trays/utensils should be cleaned and disinfected regularly. All food trays, in particular the rims of trays, and utensils must be thoroughly cleaned and disinfected every time after use by customers;

(4) No sharing of tables
 

• No sharing of tables with strangers should be allowed. If this is not practicable, effective partitioning should be provided;

 

• Each set of ordered food should be served to the customers individually. If this is not practicable, communal cutleries such as chopsticks/spoons should be provided for use by customers; and

(5) Ventilation
 

• The cleaning, checking and repairing works on all parts of ventilation systems in the premises, including exhaust air outlets, filters, fresh air inlets and air ducts, etc, should be strengthened.

 
     As a token of support to the catering sector in the fight against COVID-19 together, the FEHD is making arrangements for sending face masks to licensed food premises. To remind customers to strictly comply with the requirement to wear a mask except when eating or drinking, the FEHD has produced theme posters and audio clips for the trade to use at their food premises.
      
     “The Government would keep the social distancing measures and guidelines under review in the light of the epidemic situation and relevant circumstances on the ground. The FEHD has also been discussing with public health experts and the catering sector on practicable measures to reduce the risk of spread of and infection by the virus.  As an important part of the community’s efforts in fighting the virus, the FEHD appeals to food business operators and food handlers to implement the above measures and guidelines in a concerted manner and persistent manner. The FEHD would take stringent enforcement actions against offenders in defiance of relevant legislation on prevention and control of disease as well as environmental hygiene and food safety issues,” said a spokesman for the FEHD. read more