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Volume 2, Issue 4(Suppl)
J Exp Food Chem 2016
ISSN: 2472-0542 JEFC, an open access journal
Page 70
Food Safety & Processing 2016
December 05-07, 2016
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Food Safety, Processing & Technology
December 05-07, 2016 San Antonio, USA
10
th
Global Summit on
J Exp Food Chem 2016, 2:4(Suppl)
http://dx.doi.org/10.4172/2472-0542.C1.006Surveillance of food safety compliance of Hong Kong street food
Mabel Yau Yin Chun
1
, Roy Lai Chun Fun
2
and
Hugo Or Yi Hin
1
1
Tung Wah College, Hong Kong
2
Food and Environmental Hygiene Department, Hong Kong
H
ong Kong’s food truck scheme is in full swing to launch. Food and environmental safety is one of the measures requires
attentions. This study is a pilot surveillance of food microbial safety of both licensed and mobile vendors selling Chinese
ready-to-eat snack foods. The hygiene compliance of vendors was also assessed. Nine types of 32 samples of cantonese snacks were
selected for comparison with a final focus on one traditional snack, the steamed rice cake with red beans called Put Chai Ko (PCK).
PCK is usually sold at room temperature and served with bamboo sticks but some shops would sell it steam fresh. 16 vending sites
including supermarkets, street markets and snack stores were visited. Aerobic counts, yeast and mould, coliform, salmonella as well
as
Staphylococcus aureus
detections were carried out. Salmonella was not detected in all samples. Coagulase positive
Staphylococcus
aureus
were found in six (three out of six from PCK) of the 14 samples sold at room temperature. One was in an unacceptable range
of total CFU>10
5
. The rest were only satisfactory. The checklist ran observations on personal hygiene, premises hygiene, food safety
control, food storage, cleaning and sanitization as well as waste disposals. Maximum score was 25. The highest score obtained was
only 20. Three stores were below average and two of these were selling PCK. Most of the non-compliances were on food processing,
sanitization and waste disposal. In conclusion, though no food poisoning outbreaks happened, risk of food safety hazard existed in
these stores, especially among street vendors. Attention needed in the traditional practice of food selling and that food handlers might
not have sufficient knowledge to properly handle food products.
mabelyau@twc.edu.hk