The document discusses Hong Kong's food safety control mechanisms and provides suggestions for improvement. It notes that food poisoning incidents average 600 per year, affecting 2000 people. It then discusses limitations and suggestions for three areas: the food surveillance program, HACCP food safety plans, and food import controls. Suggestions include mandatory HACCP plans, expanded food testing, and increased international collaboration on import inspections. The goal is to strengthen policies to prevent harmful food and reduce food poisoning incidents.
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