The Food & Environmental Hygiene Department today reminded operators of catering premises that the vaccine pass arrangement will enter its third stage tomorrow.

It explained that by May 31, only customers who fulfil the requirement under the third stage of the vaccine pass will be allowed to enter catering premises and relevant scheduled premises.

Customers must also comply with the various anti-epidemic regulations and restrictions, including the requirements on vaccination, group gatherings and the wearing of masks, the department added.

Meanwhile, the Office of the Government Chief Information Officer (OGCIO) has updated the COVID-19 Electronic Vaccination & Testing Record System to facilitate the public to download their electronic vaccination records by inputting their identity document number and date of issue or date of birth.

People who need assistance may visit the designated website for the OGCIO's tutorial video, call the LeaveHomeSafe telephone hotline 2626 3066 or approach the mobile support stations of the OGCIO set up at 25 MTR stations.

Operators of catering premises and relevant scheduled premises have to use the latest version (Version 4.3.2) of the QR Code Verification Scanner mobile app to scan the QR code of a patron's vaccination record, medical exemption certificate or recovery record on the LeaveHomeSafe mobile app or displayed through other means, such as eHealth, iAMSmart, on paper or in photo, to ensure compliance with the active checking requirements.

Such operators must take all reasonable steps to ensure that only customers who fulfil the third stage vaccine pass requirement are allowed to enter the premises. They must also ensure that their staff comply with the requirements, including those on vaccination, and request that they conduct a rapid antigen test (RAT) every three days before entering the premises.

The department made it clear that it will check whether catering premises, including bars or pubs comply with vaccine pass regulations, whether customers and staff who enter or remain in those specified premises are following such requirements and whether the staff are observing the requirements on RAT.

Additionally, the department requests operators of catering premises to seriously check the ventilation systems of their restaurants to ensure their proper operation, sufficient fresh air supply and even coverage of all areas.

They are encouraged to seek assistance from professionals, such as a registered specialist contractor, if necessary.

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