OBSERVATION: Hong Kong is a foodie paradise with dining options ranging from the humble Dai Pai Dong to legendary Michelin-starred restaurants. Unfortunately, the hygienic condition of kitchens are woefully overlooked and are often not commensurate with the quality of the outlets they serve — unbeknownst to diners.
SOLUTION: Supplement the existing Government food licensing requirements with mandatory food hygiene certificates to visibly grade each food and beverage establishment for the general public.
The condition of restaurant kitchens in Hong Kong range from spotless and well-maintained commercial kitchens to vermin-infested grimy pantries which give rise to frequent cases of food poisoning. As the kitchens of many establishments are out of sight to restaurant patrons, a mandatory annual food hygiene certification scheme with a requirement for a certificate to be posted at the outlet entry would provide customers with an informed choice, raise the level of kitchen hygiene across the territory, and might assist in reducing unnecessary food-borne illnesses.
Annually-issued numerical ratings for each outlet could also be included in food apps such as OpenRice, and would very likely incentivize some restaurant owners to “clean up their act” if they want to remain in business.