在「疫」境下提升食物業的供應鏈管理及
食品衛生和安全運作Improving the supply chain management and food hygiene and safety operations of the food business amid the pandemic
在「疫」境下提升食物業的供應鏈管理及
食品衛生和安全運作Improving the supply chain management and food hygiene and safety operations of the food business amid the pandemic
項目背景 PROJECT BACKGROUND
面對新型冠狀病毒的衝擊，餐飲業界首當其衝。為減低病毒傳播風險，餐飲業界已全力配合政府實施相關抗疫措施及限聚政策。然而，公眾對外出用膳感染風險仍然存在疑慮，市民外出用膳的意欲不高。不少餐廳為減低營運成本，不得不縮短營業時間，甚至暫停營業。
為增加公眾外出用膳的信心，現代管理（飲食）專業協會有限公司獲工業貿易署「工商機構支援基金」資助推行本項目，以制定「抗疫食物衛生及安全監控」守則及執行同名的先導計劃，以助業界不斷裝備自己，加強競爭能力，從而突圍而出。此外，網上銷售和外賣服務的需求在疫境下增長迅速，業界可把握機遇，發展新的經營模式，以維持餐飲行業的長遠發展。
Faced with the impact of COVID-19, the catering industry bears the brunt. In order to reduce the risk of virus transmission, the catering industry has fully cooperated with the government to implement relevant anti-pandemic measures and policies for gathering restrictions. However, the public still has doubts about the risk of infection when dining out and are unwilling to eat out. To reduce operating costs, many restaurants have had to shorten their business hours or even suspend business.
To increase the public’s confidence in eating out, the Association of Restaurant Managers has received funding from the Trade and Industrial Organisation Support Fund of the Trade and Industry Department to implement this project to formulate the “Anti-pandemic Food Hygiene and Safety Monitoring” code and implement a pilot scheme under the same name, helping the industry to equip themselves continuously, strengthening competitiveness and standout in the industry. In addition, the demand for online sales and takeaway services has grown rapidly under the pandemic, and the industry can seize the opportunity to develop new business models to maintain the long-term development of the catering industry.
項目目的 PROJECT OBJECTIVES
- 加強飲食業界在疫情下的防疫抗疫意識
Strengthen the catering industry’s awareness towards pandemic prevention and to fight the virus - 培訓業界從業員理解『抗疫食物衛生及安全監控守則』的重要性和適用性
Train industry practitioners to understand the importance and applicability of "Code of Anti-pandemic Food Hygiene and Safety Control" - 增加針對飲食業界食品衛生和供應商管理方面的教育
Increase education on food hygiene and supplier management in the catering industry - 加強食肆員工衛生管理，保持餐廳環境和食品衛生
Strengthen the hygiene management of restaurant staff, and to maintain restaurant environment and food hygiene - 妥善管理供應鏈上各食品處理程序的安全
Properly manage the safety of food handling procedures in the supply chain - 減低經食品加工、運輸、分銷和銷售等過程傳播病毒，導致病毒在社區擴散的風險
Reduce the risk of spreading the virus through food processing, transportation, distribution and sales processes, leading to the spread of the virus in the community - 改善店內的用餐環境及防疫措施，從而增加公眾出外用膳的信心
Improve the dining environment and pandemic prevention measures in restaurants/stores, thereby increasing the public’s confidence in dining out - 改善整體餐廳環境及食品衛生，促進餐飲業長遠發展
Improve the overall restaurant environment and food hygiene, and to promote the long-term development of the catering industry
項目内容 PROJECT DETAILS
- 制定「抗疫食物衛生及安全監控」守則
Develop a Code of Anti-pandemic Food Hygiene and Safety Control - 舉辦項目啟動和簡介會
Organize kick-off and briefing webinar - 制定及執行「抗疫食物衛生及安全監控」的先導計劃
Develop and implement the Anti-pandemic Food Hygiene and Safety Control pilot scheme - 舉辦項目宣傳及先導計劃研討會
Organize project promotion and pilot program webinars - 舉辦「抗疫食物衛生及安全監控」守則培訓課
Organize the “Anti-pandemic Food Hygiene and Safety Control” Code of Practice training course - 舉行先導計劃“一對一”實地指導工作坊
Organize the pilot scheme “one-to-one” on-site instruction workshop - 編制及發佈項目成果報告書
Develop and publish project outcomes booklet - 舉辦項目成果暨經驗分享會
Conduct a pilot program experience sharing seminar
研討會細節 WEBINAR DETAILS
研討會視頻 WEBINAR RECORDINGS
先導計劃細節 PILOT SCHEME DETAILS
先導計劃參加名單 PILOT SCHEME PARTICIPATION LIST
（排名不分先後）
| 中式餐館 | 非中式餐館 | 食品工場 |
|---|---|---|
| 富嘉閣 | 洋紫荊維港遊 | 廚房壹號 |
| 喜雙逢酒家 | Flint | 如心酒店集團 中央廚房 |
| 新明苑宴會廳 | The Place | 大都薈中央廚房有限公司 |
| 利寶閣 | 金記冰室 | 名都烘焙飲食有限公司 |
| 百樂門囍宴 | 粥麵館 | HFG Procurement Limited |
| 食神麗宮 | 金鳳大餐廳 | |
| 新光海鮮酒家 | 逸逸居 | |
| 聯邦金閣酒家 |
「抗疫食物衛生及安全監控」守則 CODE OF ANTI-PANDEMIC FOOD HYGIENE AND SAFETY CONTROL
(Chinese version only)
「一對一」實地指導報告及檢查清單 “ONE-TO-ONE” ON-SITE INSTRUCTION REPORT & CHECKLIST
(Chinese version only)
培訓課程細節 TRAINING DETAILS
培訓課程視頻 TRAINING RECORDINGS
項目成果報告書 PROJECT OUTCOMES BOOKLET
相關連結 RELATED LINKS
現代管理(飲食)專業協會 Association of Restaurant Managers
香港品質保證局 Hong Kong Quality Assurance Agency
受惠單位 TARGET BENEFICIARY
受惠香港食物業，包括約逾10,000間中小企食肆及食品工場。
Targets the Hong Kong food industry, benefiting over 10,000 small and medium enterprise food businesses and food factories.
主辦機構 Organiser
執行機構 Implementation Agent
「工商機構支援基金」撥款資助 Funded by “Trade and Industrial Organisation Support Fund”
合作機構 Collaborating Organisation(s)
香港餐務管理協會
香港餐飲聯業協會
稻苗飲食專業學會
香港食品委員會
免責聲明 DISCLAIMER
在此刊物上／活動內（或項目小組成員）表達的任何意見、研究成果、結論或建議，並不代表香港特別行政區政府或工商機構支援基金評審委員會的觀點。
Any opinions, findings, conclusions or recommendations expressed in this material/event (or by members of the project team) do not reflect the views of the Government of the Hong Kong Special Administrative Region or the Vetting Committee of the Trade and Industrial Organisation Support Fund.