Category: MIL-OSI

Source: Hong Kong Government special administrative region

     The Office of the Communications Authority (OFCA) held the final round assessment of the 5G Campus Application Competition 2025 on December 6 (Saturday), and the Director-General of Communications, Mr Chaucer Leung, together with other guests, presented the awards to the winning teams.

     Addressing the Award Presentation Ceremony, Mr Leung said, “The 5G Campus Application Competition has entered its third edition this year. In line with the Government’s objective to develop the low-altitude economy, and considering that the fifth-generation mobile communications (5G) technology is an indispensable part of managing low-altitude operations, this year’s Competition is themed ‘5G x Unmanned Aircraft System (UAS) – The Sky is the Limit for Knowledge’. The Competition aims to enhance students’ understanding of 5G technology and the UAS, and encourage them to explore the application of 5G technology to support the low-altitude economy, with a view to boosting their creativity and tapping their potential in innovation and technologies.”
 
     Mr Leung added, “The entries of the Competition featured diversified themes and a wide range of applications, which extend beyond the campus to various sectors of the community, such as environmental protection, innovation and technology applications, anti-phone scams, search and rescue, crowd and traffic control, etc. These entries not only fully demonstrate the participants’ creativity and their insight into the needs of various sectors in the society, but also fully display the young participants’ commitment to caring for and making contributions to our communities. Their aspiration to address the practical needs in our society with the application of creativity and technology is a vital force driving the continuous progress of society. I hope that through continuous learning and practice, the participants will achieve greater accomplishments in the field of innovation and technology in the future.”
 
     The list of winning teams of this year’s Competition is as follows:
 

Award	Team	Project
Champion	Shun Tak Fraternal Association Yung Yau College	Smart System on Maintenance Work after Severe Weather
First runner-up	Marymount Secondary School	Trailbuddy
Second runner-up	S.K.H. Chan Young Secondary School	Construction S.A.F.E.
Merit awards (sort by English name)	Cheung Chuk Shan College	Smart Landfill Monitoring and Campus STEAM Resource Platform
	Hong Kong Sea School	5G Beach Monitoring and Emergency Rescue System
	Lok Sin Tong Leung Kau Kui College	Anti-scam Spider Drone
	Po Leung Kuk Ma Kam Ming College	Drone Park
	Queen Elizabeth School Old Students’ Association Secondary School	SKYGUIDE 5G
	St. Paul’s Convent School	5G x UAS for Traffic Enforcement
	Tsuen Wan Government Secondary School	I Mist the Summer
Best presentation award	Marymount Secondary School	Trailbuddy

 
     The 5G Campus Application Competition 2025 was launched in May this year and held in stages. After an inspiration training workshop, 10 entries were shortlisted among the 48 submissions from 38 schools in early August. The 10 finalist teams were invited to participate in a drone operation and mobile app development workshop held in late August and subsequently submitted their project reports in early November. In the final round assessment on December 6, they presented and explained their work before the judging panel which comprised representatives and experts from OFCA, the academic sector and research institutes. The judging panel selected the winning entries based on the scoring criteria of the Competition.
 
     An exhibition area showcasing the final entries was designated at the venue of the ceremony for the participating teams to present their entries to the guests by various means, such as applications, prototypes and demonstration videos.
 
     The list of the winning teams has been uploaded to the thematic website of the Competition.

Source: Hong Kong Government special administrative region – 4

     The results of the 2025 Legislative Council General Election are:

Geographical constituency: New Territories South West
————————————————————–
 

No.	Candidates	No. of votes obtained
1	Lo Yuen Ting	34,138
2	Kwok Fu Yung*	37,020
3	Chan Wing Yan*	52,900
4	Cheung Man Ka	16,417
5	Mok Yee Ki	8,383

* elected

Source: Hong Kong Government special administrative region

Source: Hong Kong Government special administrative region – 4

     The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (December 8) announced the test results of a recently completed surveillance project assessing the food safety of hot pot cuisine. A total of 345 hot pot food samples were collected, and all passed the tests.
 
     A CFS spokesman said, “Hong Kong people like eating hot pot meals. As food additives such as colouring matters and preservatives may be used during the making of hot pot ingredients, beverages and sauces, the CFS conducted this project in a bid to provide timely food safety information to consumers and the trade.”
 
     The CFS collected different kinds of hot pot food samples, including meat and meat products (such as beef balls and pork balls), aquatic and related products (such as fish balls, shrimp balls and cuttlefish balls), bean products (such as dried bean curds, tofu and soya bean sticks), noodles, soup bases, beverages (such as juice and sour plum drinks) and sauces, from restaurants, fresh provision shops, supermarkets, groceries, market stalls and retailers (including online retailers) for chemical and microbiological testing.
 
     Chemical tests included testing for colouring matters, preservatives and metallic contaminants, while microbiological tests for ready-to-eat food included testing for Bacillus cereus, Clostridium perfringens, Salmonella and coagulase-positive staphylococci.
 
     The spokesman reminded the public that food safety is a shared responsibility and that all those involved in the food supply chain – from farms and food manufacturers to food handlers and consumers – should put in place safety measures. He advised the trade not to entertain orders beyond handling capacity. The trade should also comply with legal requirements, follow Good Manufacturing Practices, use permitted food additives in an appropriate manner, and check the quality of food and ingredients upon delivery.
 
     Furthermore, the spokesman advised food handlers and consumers to apply the following Five Keys to Food Safety when handling and preparing food:
 
Choose wisely
—————
* Patronise reliable shops and select fresh and hygienic foods for hot pot ingredients;
* For prepackaged foods or soup bases, check whether the packaging is intact and if the selected foods are expired; and
* For online purchases, buy from reliable online shops with licences, and pay attention to the nature and potential risks associated with food items purchased online.
 
Keep clean
————
* Observe good food, environmental and personal hygiene when preparing foods. All food ingredients must be thoroughly washed;
* Poultry meat, pork and beef should be washed and sliced into thin strips for easy cooking;
* For shellfish like scallops and geoduck, scrub the shells thoroughly and remove the internal organs;
* Before eating and handling food ingredients, wash hands thoroughly with liquid soap and water, and rub for at least 20 seconds; and
* If there is a wound on the hand, cover it properly with a waterproof bandage or put on a glove before handling food.
 
Separate raw and cooked food
———————————-
* When shopping for hot pot ingredients, buy prepackaged foods first and raw meat, poultry and seafood last;
* When shopping for or delivering food, raw foods should be kept separately from other ready-to-eat foods or cooked foods to prevent cross-contamination; and
* Handle raw and cooked foods carefully and separate them completely during the cooking process. Use separate sets of chopsticks and utensils with different appearances to handle raw and cooked foods, and avoid contact between raw and cooked foods on the table to prevent cross-contamination.
 
Cook thoroughly
——————
* During the whole eating process, take thoroughly cooked food out of the pot only when the soup is boiling completely. Whenever water or soup is added to the pot, wait until it is boiling hot before adding food for cooking;
* Shrimps should be fully cooked until the shells turn red and the flesh turns white and opaque. Shellfish should be boiled until their shells open and boiled for a further three to five minutes afterwards. Shucked oysters should be cooked in the boiling water for at least three minutes before consumption;
* Do not consume cooked foods that are mixed with unpasteurised raw eggs to prevent pathogenic or antimicrobial-resistant micro-organisms; and
* Condiments such as soy sauce, vinegar, wine, chili and wasabi cannot kill bacteria or parasites that may be present in hot pot ingredients.
 
Safe temperature
——————–
* Most hot pot ingredients should be stored in a refrigerator at 4 degrees Celsius or below, while frozen foods should be stored in a freezer at -18 degrees C or below; and
* Do not thaw frozen foods at room temperature, as bacteria may multiply rapidly in food. It is preferable to defrost frozen foods in a refrigerator, microwave oven or under running water. Thawed foods should be cooked as soon as possible.
 
“People should also pay attention to the amount of food consumed and follow a balanced diet when having hot pot meals. To reduce fat intake, it is preferable to choose a clear soup base as it contains less fat than bone, satay and mala soup bases. Eat vegetables first to fill oneself up and then meat to prevent overeating. Members of the public should also eat more vegetables with high dietary fibre and less fatty meats and animal offal, and use less sauce and condiments. If there are nutrition labels for hot pot products, make healthier food choices by referring to their nutritional contents and choosing those lower in fat, sodium and sugars,” the spokesman said.

Source: Hong Kong Government special administrative region

Source: Hong Kong Government special administrative region – 4

     The results of the 2025 Legislative Council General Election are:

Functional constituency: Labour
————————————
 

No.	Candidates	No. of votes obtained
H 1	So Pak Tsan	281
H 2	Chau Siu Chung*	521
H 3	Tam Kam Lin	297
H 4	Lee Kwong Yu*	485
H 5	Lam Wai Kong*	506

* elected

Source: Hong Kong Government special administrative region – 4

     The results of the 2025 Legislative Council General Election are:

Functional constituency: Hong Kong Special Administrative Region deputies to the National People’s Congress, Hong Kong Special Administrative Region members of the National Committee of the Chinese People’s Political Consultative Conference and representatives of relevant national organisations
————————————————————————————————————————————————
 

No.	Candidates	No. of votes obtained
ZN 1	Lai Tat Shing (Rex)	121
ZN 2	Chan Yung*	414

* elected

Source: Hong Kong Government special administrative region – 4

     The Intellectual Property Department (IPD) signed Memorandums of Understanding (MOUs) on December 4 separately with the Department of Intellectual Property of the Ministry of Commerce of Cambodia and the Intellectual Property Corporation of Malaysia to establish a framework for collaboration in the field of intellectual property (IP) aimed at driving innovation and economic development.
 
     Witnessed by the Under Secretary for Commerce and Economic Development, Dr Bernard Chan, and the Secretary of State of the Ministry of Commerce of Cambodia, Mr Ouk Prachea, the Director of Intellectual Property, Mr David Wong, signed an MOU with the Director of the Department of Intellectual Property of the Ministry of Commerce of Cambodia, Mr Suon Vichea.
 
     Later in the afternoon, Mr Wong signed a separate MOU with the Director General of the Intellectual Property Corporation of Malaysia, Mrs Yusnieza Syarmila Yusoff.
 
     The two MOUs were signed on the sidelines of the Business of Intellectual Property (BIP) Asia Forum held in Hong Kong with an aim to deepen Hong Kong’s co-operation with Cambodia and Malaysia in areas such as the creation, protection, management and commercialisation of IP, and enhance the critical role of IP in driving innovation and creativity, as well as in seizing business opportunities.
 
     Under the MOUs, Hong Kong and the two places will engage in diverse forms of collaboration, such as fostering the exchange of IP-related information, enhancing personnel training and capacity building, and organising seminars and conferences to boost professional capabilities in IP businesses.
 
     “Hong Kong enjoys the distinctive advantage of having strong support from the motherland and being closely connected to the world under the ‘one country, two systems’ principle. Our business environment is highly market-oriented and internationalised, underpinned by the rule of law, with a robust and effective IP system in place. The IPD looks forward to joining hands with the IP authorities of Cambodia and Malaysia to strengthen co-operation in the field of IP. Sharing a common vision, we are jointly committed to leveraging the IP system to encourage industries to create and innovate, and promote economic development,” Mr Wong said.
 
     Jointly organised by the Government and the Hong Kong Trade Development Council, the BIP Asia Forum is an annual IP flagship event in the region that brings together IP professionals and leaders from Asia and around the world. This year’s forum was held at the Hong Kong Convention and Exhibition Centre in Wan Chai on December 4 and 5 under the theme “Leverage IP to finance business growth”, featuring over 100 renowned speakers. They included senior officials from the China National Intellectual Property Administration and the World Intellectual Property Organization, as well as speakers from the IP authorities of the member states of the Association of Southeast Asian Nations.

Source: Hong Kong Government special administrative region – 4

The Government announced today (December 8) that, in accordance with section 4(3) of the Legislative Council Ordinance, the Chief Executive in Council has specified January 1, 2026, as the commencement date of the Eighth Term Legislative Council (LegCo) of the Hong Kong Special Administrative Region.

In addition, under section 9(2) of the Ordinance, the Chief Executive has specified that the 2026 legislative session will begin on the first Wednesday after the President of the Legislative Council of the Hong Kong Special Administrative Region is elected in accordance with Article 71 of the Basic Law and Rule 4 of the Rules of Procedure of the Legislative Council of the Hong Kong Special Administrative Region. The Chief Executive has also, in accordance with section 10(1) of the Ordinance, specified that the first meeting of the Eighth Term LegCo will be held at 11am on the first Wednesday after the President of the Legislative Council of the Hong Kong Special Administrative Region is elected in accordance with Article 71 of the Basic Law and Rule 4 of the Rules of Procedure of the Legislative Council of the Hong Kong Special Administrative Region.

Notices announcing the commencement date of the Eighth Term LegCo, the commencement date of the 2026 legislative session, and the date and time of the first meeting of the Eighth Term LegCo are published in the Government Gazette today.

Source: Hong Kong Government special administrative region – 4

Regarding the sentencing in a fatal industrial accident, the Kwun Tong Magistrates’ Courts today (December 8) handed down a review decision, accepting the prosecution’s application for review of an earlier court sentence, increasing the fines imposed on the contractor and shortening the duration, with higher amounts for the monthly instalment of the fines.

The case involved a fatal accident that occurred on May 7, 2022, at a residential unit under renovation in Jordan. A scaffolder, while preparing to erect a truss-out bamboo scaffold on an external wall, fell to the ground and died.

The contractor was prosecuted by the Labour Department (LD) for the violation of the Construction Sites (Safety) Regulations, and was fined $90,000 and allowed to pay the fines in 90 instalments of $1,000 per month at the Kwun Tong Magistrates’ Courts on November 8, 2024.

After the sentencing, the prosecution filed a review application with the court regarding the sentences imposed on the relevant contractor. The review hearing was brought up today before the Kwun Tong Magistrates’ Courts. The fines imposed on the contractor were increased to $160,000 and were payable in 74 instalments of $2,000 per month after deducting the fine of $12,000 that has already been paid.

A spokesman for the LD said that the ruling will disseminate a strong message to all contractors that they have to protect workers’ safety and health at work in accordance with the laws. The prosecution will continue to pay attention to court rulings and will file review or appeal applications for cases where the sentences are manifestly inadequate and/or wrong in principle.