Skip to first unread message
Simon H WANG
Aug 15, 2020, 11:28:48 PM8/15/20
to enq...@fhb.gov.hk, km...@fhb.gov.hk
Dear Sir/Madam
I refer to the LC Paper https://www.legco.gov.hk/yr14-15/english/panels/fseh/papers/fseh20150414cb2-1182-7-e.pdf on reduction of salt and sugar in Food dated 14 Apr 2015 and have the following questions for the Bureau to answer under the Code on Access to Information
1) please provide more recent documents on this topic such as Legco papers, consultation documents or reports that are publicly available
2) please provide minutes and reports of the Committee on Reduction of Salt and Sugar in Food (15.4.2019 - 14.3.2021) https://www.fhb.gov.hk/en/committees/crss.html as well as the minutes and reports from the previous committees
Questions 3-12 refer to various sections in the LC paper https://www.legco.gov.hk/yr14-15/english/panels/fseh/papers/fseh20150414cb2-1182-7-e.pdf
3) Please provide more updated figures about NCD burden in Hong Kong including malignant neoplasms, heart diseases, cerebrovascular diseases and hypertension and obesity.
4) Please provide the latest information about consumption of salt and sugar in HK available from Centre of Food Safety (CFS) and/or other sources.
5) Please provide more recent data from CFS on risk assessment studies on nutrients.
6) Please provide more recent study results about nutrient contents of lunchboxes for primary school students or other related topics.
7) Please provide latest reports on EatS...@restaurant.hk Campaign including quantitative information on the effectiveness of the campaign.
8) Please provide latest reports on EatS...@school.hk Campaign including quantitative information on the effectiveness of the campaign.
9) Regarding the "Handbook of Selection of Lunch Suppliers" and “Nutritional Guidelines on Lunch for Students” issued by the Department of Health, please explain what measures have been in place to ensure the schools actually followed the guidelines for supplying lunches to schoolchildren.
10) Please provide reports on the activities of FEHD on promoting reduction of salt and sugar in food to the public and the trade including information on the effectiveness of such activities.
11) Please provide reports on the baseline studies mentioned in the 2015 Legco paper.
12) Please summarise the advice provided by the Legco members on this matter since 2015.
Please also notice the following statement about our expectations of how the Code on Access to Information applications should be handled.
While we appreciate the government’s efforts to maintain transparency and accountability under the Code on Access to Information, we also notice considerable variation among different departments and bureaux in their responses to our Code on Access to Information applications. We would appreciate it if your department/bureau could maintain professional standards when answering our inquiries. Specifically, we expect answers to each and every one of our questions separately rather than an answer without clearly indicating which questions were addressed. In case of referencing to websites or documents, we need the specific paragraphs in the source texts that are relevant to our questions to be highlighted. If no information is available regarding some of our questions, please indicate that is the case explicitly so we can follow up properly. We will definitely ask our case to be reviewed by a more senior official in your department/bureau if our request is not properly handled. If it is believed that other department/bureau may possess information we request, please feel free to forward the request including our personal information.
Thanks in advance for your assistance.
Yours sincerely
I refer to the LC Paper https://www.legco.gov.hk/yr14-15/english/panels/fseh/papers/fseh20150414cb2-1182-7-e.pdf on reduction of salt and sugar in Food dated 14 Apr 2015 and have the following questions for the Bureau to answer under the Code on Access to Information
1) please provide more recent documents on this topic such as Legco papers, consultation documents or reports that are publicly available
2) please provide minutes and reports of the Committee on Reduction of Salt and Sugar in Food (15.4.2019 - 14.3.2021) https://www.fhb.gov.hk/en/committees/crss.html as well as the minutes and reports from the previous committees
Questions 3-12 refer to various sections in the LC paper https://www.legco.gov.hk/yr14-15/english/panels/fseh/papers/fseh20150414cb2-1182-7-e.pdf
3) Please provide more updated figures about NCD burden in Hong Kong including malignant neoplasms, heart diseases, cerebrovascular diseases and hypertension and obesity.
4) Please provide the latest information about consumption of salt and sugar in HK available from Centre of Food Safety (CFS) and/or other sources.
5) Please provide more recent data from CFS on risk assessment studies on nutrients.
6) Please provide more recent study results about nutrient contents of lunchboxes for primary school students or other related topics.
7) Please provide latest reports on EatS...@restaurant.hk Campaign including quantitative information on the effectiveness of the campaign.
8) Please provide latest reports on EatS...@school.hk Campaign including quantitative information on the effectiveness of the campaign.
9) Regarding the "Handbook of Selection of Lunch Suppliers" and “Nutritional Guidelines on Lunch for Students” issued by the Department of Health, please explain what measures have been in place to ensure the schools actually followed the guidelines for supplying lunches to schoolchildren.
10) Please provide reports on the activities of FEHD on promoting reduction of salt and sugar in food to the public and the trade including information on the effectiveness of such activities.
11) Please provide reports on the baseline studies mentioned in the 2015 Legco paper.
12) Please summarise the advice provided by the Legco members on this matter since 2015.
Please also notice the following statement about our expectations of how the Code on Access to Information applications should be handled.
While we appreciate the government’s efforts to maintain transparency and accountability under the Code on Access to Information, we also notice considerable variation among different departments and bureaux in their responses to our Code on Access to Information applications. We would appreciate it if your department/bureau could maintain professional standards when answering our inquiries. Specifically, we expect answers to each and every one of our questions separately rather than an answer without clearly indicating which questions were addressed. In case of referencing to websites or documents, we need the specific paragraphs in the source texts that are relevant to our questions to be highlighted. If no information is available regarding some of our questions, please indicate that is the case explicitly so we can follow up properly. We will definitely ask our case to be reviewed by a more senior official in your department/bureau if our request is not properly handled. If it is believed that other department/bureau may possess information we request, please feel free to forward the request including our personal information.
Thanks in advance for your assistance.
Yours sincerely
Simon Wang, Ph.D.
Lecturer
Language Centre
Hong Kong Baptist University
Kowloon Tong, Hong Kong
Writing for the Public Project
Disclaimer
This message (including any attachments) may contain confidential information intended for a specific individual and/or purpose. If you are not the intended recipient, please delete this message and notify the sender and the University immediately. Any disclosure, copying, or distribution of this message, or the taking of any action based on it, is prohibited as it may be unlawful.
In addition, the University specifically denies any responsibility for the accuracy or quality of information obtained through University E-mail Facilities. Any views and opinions expressed in the email(s) are those of the author(s), and do not necessarily represent the views and opinions of the University. The University accepts no liability whatsoever for any losses or damages that may be incurred or caused to any party as a result of the use of such information.
Reply all
Reply to author
Forward
0 new messages