A Practical Food Safety Guide for Food Recovery Programmes 
Salad - Food safety Guidelines for Food Businesses 
Online Grocery Shopping and Delivery - Food Safety Advice for Food Businesses and Consumers
Online Grocery Shopping and Delivery - Food Safety Advice for Food Businesses and Consumers
Foodservice and Retail Outlets
Chicken Dishes with Post-cooking Handling (Applicable to Shredded Chicken and Poached chicken) - Food Safety Guidelines for the Trade
Salt Iodisation - A Practical Guide for Salt Importers, Wholesalers and Retailers
Salt Iodisation - A Practical Guide for Salt Importers, Wholesalers and Retailers
Food Safety Advice for Producing and Selling of Lo Mei
Lo Mei - Food Safety Guidelines for Food Businesses 
Food Safety Advice for Producing Siu-mei
Siu Mei - Food Safety Guidelines for Food Businesses
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Ready-to-eat Food ─ General Hygiene Advice for Food Businesses
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Frozen Confections Manufactured at Wholesale Level - Food Safety Guidelines for Food Businesses
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Frozen Confections Prepared at Points of Sale for Immediate Consumption - Food Safety Guidelines for Food Businesses 
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Chilling and Reheating of Prepared Foods - Food Safety Guidelines for Food Businesses
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Partially Hydrogenated Oils Listed as a Prohibited Substance in Food Effective 1 December 2023 (Other Languages : Basaha Indonesia, Hindi, Nepali, Tagalog, Thai and Urdu.)  
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Oysters Intended for Raw Consumption - Food Safety Guidelines for Food Businesses 
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Food Safety Advice on Prevention of Scombrotoxin Fish Poisoning
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Takeaways and Meal Delivery - Food Safety Advice for Food Businesses and Consumers
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Rice with Two Sides and Other Takeaway Foods for Hot Holding and Display - Food Safety Guidelines for Food Businesses
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Poon Choi - Food Safety Guidelines for Food Businesses
When to wash your hands? - Clean hands well to eat wellvvvvvv
When to wash your hands? - Clean hands well to eat well
Wash hands with soap and water for 20 seconds before handling food
Wash hands with soap and water for 20 seconds before handling food
Dry hands with paper towel after washing hands
Dry hands with paper towel after washing hands
Use disposable gloves correctly and change them at appropriate time
Use disposable gloves correctly and change them at appropriate time
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How to wash your HANDS? - A guide for food handlers
Trade Guidelines on Safe Preparation of Beef Burgers
Beef Burgers - Food Safety Guidelines for Food Businesses
Guidance to Replace Industrially-produced Trans Fats in Food
Guidance to Replace Industrially-produced Trans Fats in Food
(Other Languages : Basaha Indonesia, Hindi, Nepali, Tagalog, Thai and Urdu.)
Trade Guidelines on Safe Preparation of Eggs and Eggs Products
Eggs and Egg Products - Food Safety Guidelines for Food Businesses
Is Wet Storage of Imported Raw Oysters Appropriate?
Is Wet Storage of Imported Raw Oysters Appropriate? 
Guidance for Trade on the Prevention and Reduction of AflatoxinContamination in Peanuts
Guidance for Trade on the Prevention and Reduction of Aflatoxin Contamination in Peanuts
Hazard Analysis and Critical Control Point (HACCP) System
Hazard Analysis and Critical Control Point (HACCP) System  (Other Languages : Arabic, Bengali, Filipino, Hindi, Indonesian, Japanese, Korean, Nepal, Thai)
Trade Guidelines on the Use of Deep-frying Oil
Trade Guidelines on Providing Consumer Advice on High-risk Foods on Menus
Food Safety Guideline on Preparation of Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw
Guidelines on the Production of Fresh Fruit & Vegetable Juices
Guidelines on the Production of Flavoured Ice Beverages
Guidelines on the Production of Sandwiches
Guidelines on the Production of Snowy Moon Cakes
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Know more about Japanese sashimi
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Hygiene practice for handling meat and meat product
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Practice Food Hygiene to Prevent Food-borne Diseases
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Adopt Food Safety System - Hazard Analysis and Critical Control Point
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Guidelines on How to Ensure School Lunches Ordered are Safe
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Guidelines on Hygienic Production and Handling of Ice in Food Premises
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Guidelines on the use of disposable plastic containers
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Food Safety Guidelines on Catering Services for the Elderly
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Food Hygiene Guidelines for Chiu Chow Dishes
Food Safety Guideline on Catering Service for Children
Trade Guidelines on Safe Production of Rice and Noodles
Guidelines on the Use of Aluminium-containing Food Additives (Revised in November 2016)
Guidelines on the Use of Disposable Tray Liners
Sampling Plans for Suspect Food Lots
Sampling Plans for Suspect Food Lots
Sampling Plan for Nutrition Labelling Compliance Testing
Sampling Plan for Nutrition Labelling Compliance Testing
Guide to Application for Small Volume Exemption from Nutiriton Labelling
Guide to Application for Small Volume Exemption from Nutiriton Labelling
Trade Guidelines on Safe Production of Chinese Cold Dishes
Trade Guidelines on Safe Production of Chinese Cold Dishes
Guidelines to the Trade on Reducing the Level of Ethyl Carbamate in Alcoholic Beverages during Storage and Transport
Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Consumer
Preservatives and Antioxidants User Guidelines
Method Guidance Notes on Nutrition Labelling and Nutrition Claims
Technical Guidance Notes on Nutrition Labelling and Nutrition Claims
Code of Practice on Food Safety Orders
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A Guide for Food Service and Retail Outlets - Practise Food Hygiene to Prevent Hepatitis A and Hepatitis E
Guidelines on Safe Production of Sweet Food
Trade Guidelines on Safe Production of Sweet Food
Trade Guidelines on Reducing Acrylamide in Food
Trade Guidelines on Reducing Acrylamide in Food
Guidelines on Safe Production of Sweet Food
Guide to the Registration Scheme for Food Importers and Food Distributors
Code of Practice on Keeping Records Relating to Food
Code of Practice on Keeping Records Relating to Food
Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling
Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling
How to use gloves - A guide to food handlers
How to use gloves - A guide to food handlers
Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling
Trade Guidelines on Safe Production of Non-prepackaged Beverages
Trade guidelines on Safe Production of Buns and Sandwiches
Trade Guidelines on Safe Production of Buns and Sandwiches
Know More about the Safe Use of Plastic Food Packaging and Containers
Know More about the Safe Use of Plastic Food Packaging and Containers
Developing a school food safety plan based on HACCP system (for school lunch box caterers)
Developing a school food safety plan based on HACCP system (for school lunch box caterers)
Food Safety Advice on Producing Non-Hot Served Sweet Food
Food Safety Advice on Producing Non-Hot Served Sweet Food
(Text only version)
Trade Guidelines on Preparation of Legible Food Label
Trade Guidelines on Preparation of Legible Food Label
Microbiological Guidelines for Food (version as of 16 June 2014; for reference only)
Microbiological Guidelines for Food 
Food Safety Advice for Producing Thai Cold Dishes
Food Safety Advice for Producing Thai Cold Dishes
Guide to Import of Eggs(For Trade)
Guide to Import of Eggs(For Trade)
A Guide to Foodservices and Retails Guidelines on hygienic preparation and handling of pre-cut fruits
A Guide to Foodservices and Retails Guidelines on hygienic preparation and handling of pre-cut fruits