Replies to LegCo questions
LCQ3: Regulation of sale of hairy crabs
Following is a question by the Hon Wong Yung-kan and a reply by the Secretary
for Health Welfare and Food, Dr York Chow, in the Legislative Council today
(November 23):
Question:
It has been reported that some members of the public have complained that
currently retailers are not required to obtain a licence or permit to sell hairy
crabs; nor are the sale and storage of such crabs regulated by the Government.
Hence, there is inadequate protection of consumer interests and food safety. In
this connection, will the Government inform this Council:
(a) given that retailers of live and fresh produce such as live chickens and
fresh pork are currently required to obtain a licence or permit, of the reasons
for not imposing similar requirement on hairy crab retailers, and which other
retailers of live and fresh produce are not required to obtain a licence or
permit;
(b) whether it has assessed the risks of improperly stored hairy crabs on public
health; and
(c) of the mechanism in place to monitor retailers to ensure that hairy crabs
sold by them are properly stored and safe for consumption?
Reply:
Madam President,
(a) According to our records, the former municipal councils had not required
vendors of hairy crabs to obtain licences or permits since 1970s. This is
because hairy crabs, unlike live chickens or fresh pork, are seasonal food
stored and sold either live in boxes or frozen in refrigerators without any
prior preparation, such as washing, processing or cooking. Therefore, they do
not pose any hygiene problems in both sale and storage generally. As these
considerations remain valid today, the Food and Environmental Hygiene Department
(FEHD) follows the same policy.
But the Government strives to ensure that hairy crabs are safe for public
consumption. As with other foods, FEHD would take samples at import level and
different retail outlets regularly under its Food Surveillance Programme for
testing and take follow-up actions, when necessary. For hairy crabs, the
Department would take samples, when in season, for chemical and microbiological
tests. Test results from the 64 samples taken in September 2005 all proved
satisfactory.
Moreover, we are identifying ways to implement source control, maintain closer
liaison with Mainland authorities and to arrange regular inspections for
Mainland registered farms that supply to Hong Kong. Hairy crabs would also be
regulated under the same framework.
Vendors for other fresh foods, such as vegetables and fruits, are not required
to obtain licences or permits from FEHD either.
(b) Improper storage of hairy crabs would undermine their health and even lead
to their deaths. As hairy crabs are rich in protein that rapidly degrades upon
their deaths, they are prone to deterioration and affect the health of
consumers.
(c) On regulation for retailers, FEHD would ensure that crabs sold by retailers
are fit for human consumption under its regular food surveillance mechanism.
Moreover, FEHD also constantly reminds the shops to store hairy crabs in
refrigerators, maintain humidity inside the refrigerators and keep regular
checks on the health of hairy crabs. Dead hairy crabs should not be sold. The
FEHD also advises the public through various channels, such as FEHD's website
and publications, to purchase hairy crabs that are active, smell fresh and have
whole shells from reputable vendors as well as to wash and cook them thoroughly
before consumption to ensure food safety and hygiene.
Ends/Wednesday, November 23, 2005
Issued at HKT 12:50
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