Take part in “EatSmart@restaurant” Campaign

To Enjoy Free Promotion

Various types of promotional events in relation to the “EatSmart@restaurant” Campaign are launched

each year to draw customers to selected restaurants and promote your EatSmart dishes among the public.

To profit from these business opportunities, sign up to be EatSmart Restaurants (ESRs) at once! And then

you will be promoted free of charge in the following events/campaigns#: *

Highlights of forth-coming promotional events (participation free of charge)

Promotional events Details

Joyful Fruit Month 2015

To encourage students to eat fruit, the Department of Health (DH) has been

organising the annual “Joyful Fruit Day/Month” event since 2007, which

has remained a welcome among the school sector. Last year, a record high

of 1 290 schools (secondary, primary and pre-primary) with over 500 000

students in total took part in the event. The next Joyful Fruit Month (JFM)

event will be launched in April 2015.

DH now invites all EatSmart Restaurants (ESRs) to give their support to

the JFM by providing fresh fruit free of charge to student participants of

JFM and their family members who visit these ESRs during JFM in

April. Arrangement will be made so that these visitors will receive fruit

free of charge on redeeming coupons at purchase of food, while the

coupons will be printed by DH. This means more business opportunities

for ESRs and more privilege for the school sector. For JFM, DH will also

organise a kick-off ceremony, to which ESRs will be invited as well; this

will become a golden opportunity of promotion for attending ESRs.

Further details will be sent to ESRs by post later. Don’t miss it!

Free promotion on

newspapers

ESRs are promoted on free newspapers. A special illustration will appear on

these papers to promote healthy eating in an interesting way. The illustration

will bear the trademarks of all ESRs on reverse side for promotion purpose.

The illustration will be available free in January 2015 on free newspapers.

CookSmart magazine CookSmart is a magazine under the auspices of the “EatSmart@restaurant”

Campaign, with the aim to educate the public on healthy eating in a

light-hearted manner. Each issue contains articles of interview with selected

ESRs on various topics, with ample opportunities of promotion of ESRs. So

far about one hundred ESRs have been interviewed and featured in the

magazine. To expand readership, free copies of the magazine will be available

to the public at designated convenience stores on redeeming a special coupon

from end of 2014. Meanwhile, the e-version of the magazine will be launched

in 2015 for a brand new reading experience. To read the latest issue, please log

on to <http://restaurant.eatsmart.gov.hk/files/pdf/cooksmart20_pdf_text.pdf>.

“EatSmart@restaurant.hk” Campaign’s thematic website contains a wide

variety of contents, including a search engine for ESRs, and a special zone of

concessional offers; very ideal as an internet website for promotion of ESRs.

“EatSmart@restaurant.hk”

Campaign website

Mobile phone application:

search engine for ESRs

To facilitate the searching for ESRs by the public, a search engine for this

purpose in the mobile phone application format will be launched in 2015,

which will serve as another platform for free-of-charge promotion of ESRs.

Cooking demonstration at

Hong Kong Brands and

Products Expo (HKBPE)

Selected ESRs can perform cooking demonstration at the crowded sites of

HKTDC Food Expo and HKBPE and promote themselves at the same time.

(Tentative deadlines for application: late July and late November 2015)

Promotion at openrice.com Affiliates will be identified as “ESRs” at openrice.com as a reminder for

customers.

#Participation in some of the promotion events may require approval in advance.

*The above events are part of the annual plan for “EatSmart@restaurant.hk”Campaign; any change in the

plan will not be announced separately. For details, please refer to the thematic website of the campaign at

http://restaurant.eatsmart.gov.hk.

「有營食肆」運動 簡介會 2015 年度報名表格

“EatSmart@restaurant.hk” Campaign Briefing Session Enrolment Form 2015

「有營食肆」運動始於２００８年，目的是為市民營造更健康的飲食環境，使大眾出外用膳時能有多些美味又健康的菜式選擇。

「有營食肆」運動積極為參與的食肆提供免費的推廣活動和媒體宣傳， 貴商戶如想成為「有營食肆」的一分子，請立即填妥報名表格

及提名最少２名職員參加由衞生署舉辦的簡介會。欲知詳情，可瀏覽「有營食肆」網站 http://restaurant.eatsmart.gov.hk 。

EatSmart@restaurant.hk Campaign, in full swing since early 2008, aims to create a healthy eating environment for the public so that they can eathealthily and have more delicious and nutritious choices when dining out. To become an EatSmart Restaurant for free and secure more promotion opportunity, please complete the enrolment form and nominate at least 2 staffto attend a briefing session organized by the Department of Health. For details, please visit our thematic website at http://restaurant.eatsmart.gov.hk.

( )

請將填妥之申請表格連同有關證明文件(食物業牌照或會社合格證明書) 副本一併遞交「有 食肆」運動秘書處：郵寄地址：香港灣仔軒尼詩道 130 號修頓中心七樓；或可傳真至 2591 6127（聯絡電話：2572 1476）

營

簡介會安排的回覆將以電郵或傳真形式於一星期前發送至食肆聯絡人。

獲提名的員工須完成簡介會及遞交符合有關規定的食譜後，申請成為「有營食肆」的資格才獲確認。

Completed Enrolment Form and copies of relevant documents (Food License Number or Club (Safety of Premises) Ordinance Certificate)

should be submitted to the “EatSmart@restaurant.hk” Secretariat:

Address: 7/F, Southorn Centre, 130 Hennessy Road, Wan Chai, Hong Kong or Fax no. : 2591 6127 or Tel. no. : 2572 1476

A reply letter of briefing session will be sent via e-mail or fax to the contact person one week before.

Successful enrolment as “EatSmart Restaurant” will be confirmed upon the completion of briefing session and submission of recipes which

meet the relevant requirements.

甲部 Part A

公司名稱：

Name of Company：

Name of Food Premises：

網址 Website address：

食肆地址 (中文)：

Restaurant Address (English)：

分店 Other Outlets <請用補充表填寫其他分店 Please use Supplementary Form for more outlets >

在港店舖的數目 Number of Outlets in HK：

菜式 Cuisine：(請於適當空格內“”

只可選擇一項)

(please “” in corresponding box

Select one only)

中菜 Chinese 茶餐廳 Chinese style tea restaurant

西餐 Western 快餐店 Fast Food

亞洲菜 Asian

其他 (請註明) Others (please specify) ：

聯絡人 Contact Person

中文姓名 (Name in English)：

職銜 Position：

電話 Telephone：

傳真 Fax：

電郵 E-mail：

聯絡地址 (中文)：

Mailing Address：

乙部 Part B 衞生署正定期舉辦簡介會，有關最新簡介會的資料，請瀏覽健康飲食專題網站 http://www.eatsmart.gov.hk The Department of Health will organize the briefing session periodically, you can browse the healthy eating website http://www.eatsmart.gov.hk for

updated information.

簡介會 ( 廣東話 )

Briefing Session (Cantonese)

<六月份> 日期：2015 年 6 月 18 日 (星期四)地點：香港灣仔軒尼詩道130號

修頓中心七樓會議室時間：下午三時至五時

< Jun> Date: 18 June 2015 (Thursday)

Venue: Conference Rm, 7/F, Southorn Centre,

130 Hennessy Road, Wan Chai, Hong Kong

Time: 3:00pm – 5:00pm

<八月份> 日期：2015 年 8 月 20 日 (星期四)地點：香港灣仔軒尼詩道130號

修頓中心七樓會議室時間：下午三時至五時

< Aug> Date: 20 Aug 2015 (Thursday)

Venue: Conference Rm, 7/F, Southorn Centre,

130 Hennessy Road, Wan Chai, Hong Kong

Time: 3:00pm – 5:00pm

本公司現提名以下員工(包括負責食肆營運及食譜設計的員工，如餐廳經理及廚師)参加上述之簡介會： We nominate the following staff members, who are responsible for menu planning and operational issues on a regular basis, to attend thebriefing session:

員工職銜

Post title of staff

員工姓名

Name of staff

請選擇擬出席的簡介會日期( 請於適當空格內 “” )

Intended date of Briefing Session( please “” in corresponding box )

1. 先生/女士*

Mr/Ms*

身份證首四個號碼:

First 4 digits of HKID number:

18 / 6 / 2015

20 / 8 / 2015

2. 先生/女士*

Mr/Ms*

身份證首四個號碼:

First 4 digits of HKID number:

18 / 6 / 2015

20 / 8 / 2015

3. 先生/女士*

Mr/Ms*

身份證首四個號碼:

First 4 digits of HKID number:

18 / 6 / 2015

20 / 8 / 2015

4. 先生/女士*

Mr/Ms*

身份證首四個號碼:

First 4 digits of HKID number:

18 / 6 / 2015

20 / 8 / 2015

本公司是下列飲食業界聯會/機構之會員

□ 不適用

□ 香港餐務管理協會

□ 香港餐飲聯業協會

□ 現代管理(飲食)專業協會

□ 稻苗學會

□ 其他

We are the member(s) of ：Not applicable

The Association for the Hong Kong Catering Services Management Ltd

Hong Kong Federation of Restaurants and Related Trades

Association of Restaurant Managers

Institute of Dining Art

Others ：

授權簽署Authorised Signature

公司蓋印Company Stamp

姓名及職銜Name & Post Title

日期Date

免責聲明 Disclaimer

1. 特區政府及其人員及僱員並無就特區政府為有關「有營食肆」

運動(“該運動”)所提供的意見、建議、訓練或訓練材料的可商售

性或作某用途的適用性或就其他方面，作出任何明示或默示的

陳述、保證或說明。特區政府及其人員及僱員現明確聲明，特

區政府及其人員及僱員不會就有關該運動所提供的意見、建

議、訓練或訓練材料或其他方面(包括但不限於處理或拒絕任何

參加該運動的申請時，或終止任何參加者的參加資格或在不為

任何參加者的參加資格續期時，特區政府或其人員或僱員的任

何作為或不作為)所引致或涉及的損失或損害而向任何人(包括

但不限於任何個人或團體(不論法團或非法團))負有任何法律責

任。

1. The Government and its officers and employees make no representations,

warranties or statements (express or implied) of any kind, whether with

respect to the merchantability or fitness for a particular purpose of any advice,

recommendations, training and or training materials provided by the

Government in relation to the EatSmart@restaurant.hk Campaign (“the

Campaign”) or otherwise. The Government and its officers and employees

expressly disclaim any liability whatsoever to any person (including without

limitation any individual or any body of persons, corporate or unincorporated)

for any loss or damage whatsoever arising out of or in relation to any such

advice, recommendations, training and /or training materials or otherwise the

Campaign including without limitation any act or omission of the

Government or its officers or employees in processing or rejecting any

application for participation in the Campaign or terminating or failing to

renew the participation eligibility of any participant.

2. 在不影響第1段的一般性的原則下 ，特區政府及其人員及僱員不

會就該運動任何參加者或其任何僱員或顧客或任何其他人士就

該運動(包括但不限於運用或聲稱運用有關該運動取得的知

識、技術或技巧或類似事宜) 所引致或有關而蒙受或遭他人提

出的損害、損失、法律責任、訴訟、法律程序、申索、要求、

費用或開支，而負有任何法律責任 。

2. Without affecting the generality of paragraph 1 above, the

Government and its officers and employees shall not be liable for any

damage, loss, liability, action, proceedings, claim, demand, costs or expenses

suffered by or brought against any participant in the Campaign or any of its

employees or customers or any other person arising out of or in relation to the

Campaign including without limitation any application or purported

application of knowledge, techniques or skills or the like acquired in relation

to the Campaign.

3. 該運動之參加者應就參加該運動而引致或涉及的事宜，自行尋求

獨立專業意見。

3. The participants in the Campaign are advised to seek independent

professional advice on matters arising out of or in relation to their

participation in the Campaign.

聲明及協議 Declaration and Agreement 1. 本人/ 吾等謹此聲明，本食肆在 2014 不曾接獲食物環境衞生署/

衞生署控煙辦公室發出的警告或檢控。

1. I/ We declare that our restaurant(s) has (have) not received any warning or

prosecution issued by Food and Environmental Hygiene Department /

Tobacco Control Office of Department of Health in 2014

2. 本人/ 吾等聲明，本人/ 吾等已領取經營本人/ 吾等在本申請表

甲部所列的業務所需或必要的所有牌照及許可證，並遵照一切

適用法例及規例經營及繼續經營。

2. I/ We declare that I/ we have maintained all the licenses and permits which

are required or necessary in connection with the conduct of my/ our business

specified in Part A of this enrolment form and that I/ we have conducted and

shall continue to comply with all applicable laws and regulations.

3. 本人/ 吾等聲明，此項申請所提供的一切資料及有關文件均屬真

確無誤及詳盡，而本人/吾等承諾，在評審過程中將會提供的一

切資料及文件，均屬真確無誤及詳盡。本人/ 吾等已全面書面披

露本人/ 吾等所知及應合理知悉的所有有關此項申請的相關或

重要資料，以供評審之用。

3. I/ We declare that all the information and supporting documents provided in

this Enrolment are true, accurate and complete and I/ we undertake that all

information and documents to be provided in the assessment process will be

true, accurate and complete. I/ We declare that we have disclosed fully in

writing all information relating to the Enrolment which I/ We know or should

reasonably know and which is relevant or material for the purpose of

assessment.

4. 本人/ 吾等同意遵行「有營食肆」運動載於＜經理及廚師實用

手冊＞的細則。4. I/ We agree to abide by the enrolment criteria of the

“EatSmart@restaurant.hk” Campaign as set out in the Guidebook for

Managers and Chefs.

5. 本人/ 吾等同意，「有營食肆」運動秘書處可為推廣用途而披露

或刋登本人/ 吾等在本申請表甲部所列的食肆名稱、菜式、地

址、電話號碼、網址及根據本署要求的宣傳有關的資料，如食

肆資料及菜譜等。

5. I/ We agree that “EatSmart@restaurant.hk” Secretariat may disclose or

publish the name, address(es), telephone number(s), website address and any

other relevant information in relation to promotion of healthy eating as

requested by Department of Health, e.g. description of restaurant and recipes

etc..

6. 本人/ 吾等同意並接受政府或其僱員或代理人無須就下述事項

所引致的任何財產損失承擔法律責任﹕政府或其僱員或代理人

在處理本公司申請時的行為、過失或疏怱﹔餐館不當使用有

「營」食肆門牌、「蔬果之選」及「3 少之選」標貼而引致的投

訴或民事訴訟﹔或「有營食肆」運動的執行及管理所導致或所

關涉的任何原因。

6. I/ We agree that the Government, its employees or agents shall not be liable

to us for any loss caused by the act, default or neglect of the Government or

its employees or agents in the processing of our application, complaints or

civil procedure against improper use of menu logo and door decal or any

cause whatsoever arising out of or in connection with the implementation and

management of the ES Campaign

有關個人資料(私隱)條例

Personal Data (Privacy) Ordinance

1. 收集資料的目的

i. 衞生署中央健康教育組將使用申請表上的個人資料作下列途﹕

(a) 辦理「有營食肆」報名之用；

(b) 製備統計數字，進行研究或教學用；及

(c) 利便組織有關健康教育及社區聯絡的活動。

ii. 申請表上的個人資料均由申請人自動提供。不過，假如申請人提供

的資料不足，可能會影響申請程序，甚至申請不獲接納。

1. Purpose of Collection

i. The personal data provided will be used by Central Health Education Unit of

Department of Health for the following purposes:

(a) application for “EatSmart@Restaurant.hk” Campaign;

(b) for preparing statistics, carrying out research or teaching purpose; and

(c) to facilitate organization of activities related to health

education and community liaison.

ii. The provision of personal data is voluntary. If you do not provide sufficient

information, we may not be able to prove your eligibility for application.

2. 資料傳交

你所提供的個人資料，主要由本署內部使用，但亦可能於有所需時因以

上第一段所列目的向本署所授權的機構披露。

2. Classes of Transferees

The personal data you provide are mainly for use within Department of Health

but they may also be disclosed to other Government bureaus/ departments or

relevant parties for the purposes mentioned in para. 1 above, if required.

3. 查閱個人資料

根據個人資料(私穩)條例第 18 條、第 22 條及附表 1 第 6 原則，申請人有

權要求查閱或改正表格上的個人資料。

3. Access to Personal Data

You have a right of access and correction with respect to personal data as

provided for in sections 18 and 22 and Principle 6 of Schedule 1 of the

Personal Data (Privacy) Ordinance.

4. 查詢

如欲查詢本表格上的個人資料，包括查閱或改正已填報的個人資料，請

致電 2572 1476 或傳真 2591 6127 或電郵 nohp1@dh.gov.hk 或郵寄至地址

灣仔軒尼詩道 130 號修頓中心七樓中央健康教育組職員聯絡。

4. Enquiries

For enquiries concerning the personal data provided, including the making of

access and corrections, please contact Central Health Education Unit at 7/F

Southorn Centre, 130 Hennessy Road, Wan Chai, Hong Kong or call at 2572

1476 or fax to 2591 6127 or through e-mail to health_cheuweb@dh.gov.hk.

参與「有營食肆」運動 報名表格 < 補充表格 >

“EatSmart@restaurant.hk” Campaign

Enrolment Form < Supplementary Form > 分店 Outlets

地址 (中文)：

Address (English)：

電話 Telephone：

食物業牌照號碼 (由食物環境衞生署簽發) ：

Food License Number (issued by Food and Environmental Hygiene Department)

或 會社(房產安全)條例合格證明書號碼 (由民政事務總署簽發) ：

Or Club (Safety of Premises) Ordinance Certificate of Compliance Number(issued by Home Affairs Department)

分店 Outlets

地址 (中文)：

Address (English)：

電話 Telephone：

食物業牌照號碼 (由食物環境衞生署簽發) ：

Food License Number (issued by Food and Environmental Hygiene Department)

或 會社(房產安全)條例合格證明書號碼 (由民政事務總署簽發) ：

Or Club (Safety of Premises) Ordinance Certificate of Compliance Number(issued by Home Affairs Department)

分店 Outlets

地址 (中文)：

Address (English)：

電話 Telephone：

食物業牌照號碼 (由食物環境衞生署簽發) ：

Food License Number (issued by Food and Environmental Hygiene Department)

或 會社(房產安全)條例合格證明書號碼 (由民政事務總署簽發) ：

Or Club (Safety of Premises) Ordinance Certificate of Compliance Number(issued by Home Affairs Department)

分店 Outlets

地址 (中文)：

Address (English)：

電話 Telephone：

食物業牌照號碼 (由食物環境衞生署簽發) ：

Food License Number (issued by Food and Environmental Hygiene Department)

或 會社(房產安全)條例合格證明書號碼 (由民政事務總署簽發) ：

Or Club (Safety of Premises) Ordinance Certificate of Compliance Number(issued by Home Affairs Department)

分店 Outlets

地址 (中文)：

Address (English)：

電話 Telephone：

食物業牌照號碼 (由食物環境衞生署簽發) ：

Food License Number (issued by Food and Environmental Hygiene Department)

或 會社(房產安全)條例合格證明書號碼 (由民政事務總署簽發) ：

Or Club (Safety of Premises) Ordinance Certificate of Compliance Number(issued by Home Affairs Department)

1

Annex(2) “EatSmart@Restaurant.hk” Campaign Express Registration

Nutritional requirements

Please take reference to the nutritional requirement below, and submit at least five Eat Smart Recipes

before the Express Registration take place

Background： "EatSmart @restaurant.hk" campaign is a major health promotion programme of the Department of Health (DH) in

collaboration with the Food and Environmental Hygiene Department and various professional and academic bodies, with

support and assistance from the catering industry and the management associations concerned. Staff of the restaurants,

through taking part in the programme, will master the basic knowledge of food nutrition and techniques of healthy

cooking, which will then be applied to provide dishes with more fruit and vegetables and less oil, salt and sugar to

customers, so as to let public have more healthy and delicious food choices when eating out. Full co-operation from

restaurants is key to the achievement of this goal; while customers awareness and pursuit of healthy eating is critical to

the success of the programme.

Participating restaurants shall make reference to the DH s guidelines to provide some healthier dishes of two kinds-

“3 Less” dish – the dish has less fat or oil,

salt and sugar, meeting the

"3 Less" requirement.

“More Fruit and Vegetables” dish

– means either fruit and vegetables

are the sole Ingredients of the

dish, or they occupy at least twice

as much the amount of meat in the

dish.

Definition of “3 Less”

1. Choice of Ingredients

Choices of

Ingredients Suggestions

Examples of “3 Less” dish

Ingredients

Examples of less healthy

Ingredients

Fats & Oils /

Salad Dressing /

Spread

Use healthy vegetable oil

Use low- or reduced-fat salad

dressing

Use spread which is reduced-fat

and without added sugar

Corn oil, olive oil, canola oil,

peanut oil, sunflower oil,

soybean oil, reduced-fat peanut

butter, jam without added sugar

Butter, lard, coconut oil, palm oil,

margarine containing trans fat,

shortening, salad dressing, condensed

milk, jam with added sugar

Grains and

Cereals

Use grains and cereals which is

low in fat and without added

sugar

White bread, whole wheat

bread, white rice, red rice, egg

noodles, spaghetti, rice

vermicelli, Chinese noodles

Croissant, pastry, "cocktail bun",

"pineapple bun", bun with lotus seed

paste, stir-fried rice and noodles, fried

instant noodles, E-Fu noodles,

Yu-Mein noodles

Vegetables Use fresh, frozen or reduced-salt

canned vegetables to replace

pickles

Fresh or frozen vegetables,

canned vegetables with reduced

salt or after blanching

Pickle vegetables

Fruit Use fresh fruit or pure fruit juice

(except durian and coconut

because they are high in fat)

Use fruit products without

added sugar

Fresh fruit, canned fruit in juice,

dried and frozen fruit without

added sugar, 100% fruit juice

Canned fruit in syrup, dried fruit and

juice with added sugar, durian,

coconut and its products

Meat, Poultry,

Seafood, Eggs,

and their

alternatives

Use fresh / frozen lean meat to

replace preserved meat

Use non-fried bean products

Use non-fried nuts without

added salt and sugar

Fresh or frozen lean beef, pork,

fishes, seafood such as scallop,

shrimp, crab, skinless poultry,

canned tuna in water, tofu,

soybean sheet, dry-roasted and

plain nuts

Pork brisket, connective tissue under

skin of pig ("pig neck"), fatty beef,

beef brisket, chicken wings, chicken

paw, canned tuna in oil, luncheon

meat, sausage, ham, bacon, Chinese

sausage, salted fish, salted eggs, tofu

puff, soybean stick, fried gluten, fried

cashew nut, roasted nuts with added

salt

2

Choices of

Ingredients Suggestions

Examples of “3 Less” dish

Ingredients

Examples of less healthy

Ingredients

Milk and their

alternative

Use skimmed, low-fat or

reduced-fat dairy products

Skimmed or low-fat milk, milk

powder, yoghurt, reduced-fat

cheese

Full cream milk, coconut milk, cream,

evaporated milk, condensed milk,

creamer

Beverages /

Desserts

Pure fruit juice

Beverages or desserts without

added sugar (sugar or artificial

sweetener can be served

separately)

Water, pure fruit juice, tea, clear

soup, any beverages or desserts

without added sugar, e.g. lemon

tea, soybean curd dessert, red

bean sweet soup

Cordial, soft drinks, ice cream,

beverages and desserts with added

sugar, e.g. coconut pudding, cheese

cake

Seasonings Use natural Ingredients to

replace Seasonings or sauce

which are high in salt or fat

Garlic, ginger, spring onion,

onion, lemon or lime juice,

vinegar, parsley, five spices

powder, mustard powder, star

anise

Shrimp paste, fermented soybean

curd, salted black bean, chicken

powder. MSG, ready-to-use sauces

(e.g. black pepper sauce, curry, satay),

oyster sauce

2. Food Preparation

• Replace frying with blanching to prepare meat

• Blanch noodles before stir-frying to reduce the usage of oil

• Blanch canned vegetables to reduce sodium content

• Serve low-fat salad dressing or sauce separately

• Serve grains and cereals and dishes with sauce separately

• Thin spread or serve spread separately for sandwiches and toasts

• Provide beverages and desserts without added sugar, sugar and artificial sweetener can be served separately

3. Cooking Methods

Use low-fat Cooking Methods，such as boiling, steaming, grilling, baking, stewing, stir-frying or pan-frying with

small amount of oil. For reference, use not more than 3 teaspoons vegetable oil to cook a dish for 4 (1teaspoon =

5mL)，avoid deep-frying (including the frying process of meat prior to cooking).

Definition of “More Fruit and Vegetables”：

1. Definition i) either fruit and vegetables are the sole Ingredients of the dish, or

ii) they occupy at least twice as much the amount of meat present in the dish.

2. The following foods are excluded： Pickled fruit and vegetables, e.g. pickled choi-sum, pickled cucumber, etc.

Potatoes, it is not classified as vegetable because it is high in carbohydrate but low in fibre;

Soybean products, e.g. tofu, soybean sheet, etc. are not classified as vegetable because their fibre content

decreases significantly during food processing;

Fruit and vegetables used as garnish;

Durian, avocado, coconut and their products are not counted because of their relatively high fat content.

For details, please visit the “EatSmart Website” of the Department of Health at http://restaurant.eatsmart.gov.hk

For any enquiry, please contact “EatSmart@restaurant.hk”Secretariat Ms WONG at：

- Telephone No. : 2835 1910

- Fax No. : 2591 6127

- E-mail address: health_cheuweb@dh.gov.hk

- Mail address : Central Health Education Unit, Department of Health, 7/F,

- Southern Centre, 130 Hennessy Road, Wan Chai, Hong Kong

附件三

簡介會有「營」食譜 提交表Briefing Session EatSmart Recipes Submission Form

食肆名稱 (中文)

Restaurant Name (English)：

聯絡人姓名及職位

Name and title of contact person︰

電話 Telephone：

傳真 Fax：

要成為「有營食肆」，食肆除需提名職員接受培訓及通過考核外，於培訓前一星期內須向秘書處提交

最少五款有「營」食譜 (包括「蔬果之選」及「3 少之選」，詳情見附上的「參考資料」)。

To become an EatSmart Restaurant, food premises not only have to nominate staff members to attend a training and pass an

assessment, but also have to submit at least 5 EatSmart Recipes, consisting of both “More Fruit and Vegetables” and “3 Less” dishes

(please refer to the enclosed reference materials, within 3weeks before the training to the secretariat.)

(由食肆填寫 To be completed by restaurant

本人/吾等承諾，在評審過程中提供的一切資料及文件，均屬真確無誤及詳盡。I/ we undertake that all information and documents to be provided in the assessment process will be true, accurate and complete.

請用 “” 檢視以下各項是否已於有「營」食譜中淸楚註明：

材料的類別，如免治瘦牛肉、低脂奶、較低脂芝士、無糖果醬等。

植物油的成分，如大豆油、菜籽油、粟米油等。

以 茶匙 或 克 為單位列明油、鹽及糖的分量。

「3 少之選」的菜式必須連同已填寫的「『3 少之選』菜式評估表」(附件四) 一併提交。

Please use “” to check whether all the items are clearly stated in the EatSmart Recipes :

Type of ingredients. e.g. minced lean beef, low-fat milk, reduced-fat cheese, jam without added sugar etc.

Oil. e.g. soybean oil, canola oil, corn oil etc.

List the quantity of oil, salt and sugar in teaspoon or gram.

A completed checklist for “3 Less” dishes (Appendix 4) should be submitted along with the “3 Less” recipe.

開始提供「有營菜式」的日期為Provision of EatSmart Dishes will be started from

姓名及職銜 日期

Name & Title Date

請將填妥之表格寄回「有營食肆」秘書處 (地址：香港灣仔軒尼詩道 130 號修頓中心七樓)

或傳真至 2591 6127。 如有查詢，請與秘書處聯絡，電話：2572 1476 ；網址：http://www.eatsmart.gov.hkPlease sent the completed form to the “EatSmart@restaurant.hk” Secretariat (Address:7/F, Southorn Centre, 130 Hennessy Road, Wan

Chai, Hong Kong) or fax to 2591 6127.

For more information, please contact the secretariat at 2572 1476, Website: http://www.eatsmart.gov.hk

For internal use:

Received on By Fax / mail Handled by

有「營」食譜

EatSmart Recipes

樣本 菜式名稱

Name of Dish香蒜肉碎豆角 (__4__人分量)

有「營」標誌應用

EatSmart Logo(s) Used

請在適當的空格內加上 “” 號，可選多項。

Please “” the appropriate box(es).

蔬果之選

More Fruit and Vegetables

3 少之選 ( 請連同「3 少之選」菜式評估表提交)

3 Less ( Submitted with “3 Less Checklist” )

材料Ingredients

材料名稱Name of Ingredients

青豆角

瘦免治豬肉

紅椒

蒜蓉

菜籽油

生抽

分量Quantity

300克

25克

1隻

適量

3茶匙

1茶匙

材料名稱Name of Ingredients

砂糖

清湯

生粉水

分量Quantity

1/2茶匙

3湯匙

少許

烹調方法

Cooking Methods

1. 青豆角去頭尾、洗淨、切段、飛水備用。

2. 燒熱油，爆香蒜蓉、紅椒，下免治豬肉炒散。

3. 放入青豆角、生抽、砂糖及清湯，炒至熟透，埋生粉芡即

可。

有「營」食譜 EatSmart Recipe

於培訓前一星期內須向秘書處提交最少五款有「營」食譜 (包括「蔬果之選」及「3 少之選」，詳情見

附上的「參考資料」)。(如有須要，請自行另外複印此頁。)

菜式名稱

Name of Dish

(_______人分量)

(To serve ______ )

有「營」標誌應用

EatSmart Logo(s) Used

請在適當的空格內加上 “” 號，可選多項。

Please “” the appropriate box(es).

口 蔬果之選

More Fruit and Vegetables

口 3 少之選 ( 請連同「3 少之選」菜式評估表提交)

3 Less ( Submitted with “3 Less Checklist” )

材料

Ingredients

材料名稱 Name of Ingredients

分量 Quantity

材料名稱 Name of Ingredients

分量 Quantity

烹調方法

Cooking Methods

(Appendix I) Checklist for “3 Less” Dishes

Name of dish: ____________________________ 

Prior to granting the “3 Less” logo to a dish, please assess the dish with the following criteria and “tick” theappropriate option. If all the answers are “Not applicable or Yes”, the dish fulfills the requirement of “3 Less”. Pleasegrant the “3 Less” logo to it.

Criteria Not Applicable Yes No Remarks

Choice of Ingredients

1. Use low- or reduced-fat ingredients and foods, e.g.steamed white rice, noodles in soup, non-fried noodles,lean meat, skinless poultry, non-fried soybean products,low-fat evaporated milk, reduced-fat cheese, etc.

□ □ □

2. Use healthy vegetable oil, reduced-fat salad dressing andspread without added sugar □ □ □

3. Use non-pickled ingredients □ □ □4. Use canned vegetables after blanching or reduced-salt

canned vegetables, e.g. reduced-salt canned tomato puree□ □ □

5. Use natural ingredients or herbs and spices, e.g. garlic,chilli, star anise, lemongrass, basil, etc. for flavoring □ □ □

6. Use fruit and fruit products without added sugar, e.g.canned fruits in juice, fruit juice, dried fruits or jam withoutadded sugar

□ □ □

Food Preparation and Cooking

7. Low-fat cooking methods, e.g. steaming, boiling in broth,boiling, stewing, baking, stir-frying with small amount of oil

□ □ □

8. Thin spread or serve spread separately for sandwiches andtoasts □ □ □

9. Serve grains and cereals and dishes with sauce separately □ □ □

10. Serve low-fat salad dressing or sauce separately □ □ □11. Dish or Food has already used the least amount of sugar

and seasonings with salt (including soy sauce) for favor,ready-to-use sauce, chicken powder and MSG are not used

□ □ □

12. Provide beverages and desserts without added sugar, servesugar or artificial sweetener separately □ □

□

____________

____________

____________

____________

____________

____________

____________

____________

____________

____________

____________

____________

____________

Congratulation! If all the answers above are “Not Applicable” or “Yes”, the dish is a healthier option, please grant "3Less" logo to it and recommend it to your patrons.

Don’t forget! If either fruit and vegetables are the sole ingredients of the dish or they occupy at least twice as muchthe amount of meat present in the dish, please also grant "More fruits and vegetables" logo.

Assessor: (Signature) ___________________

(Name or Post)_________________________ Date of Assessment: ___________________