Methodology
1. Selection of chemical substances 
2. Development of a TDS food list 
3. Food sampling 
4. Sample preparation 
5. Laboratory analysis 
6. Dietary exposure assessment 
7. Publication of results Selection of chemical substances
Food Additives
Persistent Organic
Pollutants (POPs)
Pollutants (POPs)
Metallic
Contaminants
Contaminants
Pesticide
Residues
Residues
Mycotoxins
Process
Contaminant
Contaminant
Selection criteria 
- International recommendations
- Experience of TDS conducted in other countries/regions
- Results of the first HKTDS
- Results of risk assessment studies conducted by CFS
Selected chemical substances
Over 130 chemical substances under the following categories:
Expand all- Food additives
- Metallic contaminants
- Mycotoxins
- Persistent organic pollutants (POPs)
- Pesticide residues
- Process contaminant
- Other substances