| HACCP |
7 Principles of Hazard Analysis and Critical Control Point System |
| Food Safety Plan |
| Food Safety Plan |
What is a Food Safety Plan
Benefits of Implementing a Food Safety Plan
Basic Requirements of a Food Safety Plan
Situation in Hong Kong
Download "How to Implement a Food Safety Plan"
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| Food Safety - Industry / Institution Resources |
| Surplus Food Recovery |
Food Safety Guidelines for Food Recovery |
| Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw |
Flowchart of Preparation of Sushi & Sashimi
The Making of Safe Sushi and Sashimi
Risk Assessment Studies Report: Sushi and Sashimi in Hong Kong
"Know More About Japanese Sashimi" (Pamphlet)
Food Safety Guideline on Preparation of Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw (Pamphlet)
Thai Restaurant - Training Materials (Thai available)
Food Safety Advice for Producing Thai Cold Dishes (Booklet)
Food Safety Advice for Producing Thai Cold Dishes (Thai)(Booklet)
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| Catering Services for Children |
Food Safety Guidelines on Catering Services for Children (Pamphlet)
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| Catering Services for the Elderly |
Food Safety Guidelines on Catering Services for the Elderly (Pamphlet)
Food Safety Information on Catering Services for the Elderly ( Chinese Version Only ) (PDF format/ Size: 1MB)
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| "Poon Choi" |
Guidelines for Safe Production of "Poon Choi"
"Poon Choi" - Food Safety Guidelines for Food Businesses (pamphlet)
Food Safety Information on “Poon Choi” (Chinese Version Only) (PDF Format/ Size 1.63MB)
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| Meal Box |
Tips on Safe Meals Handling for Food Caterers
Production of safe school lunchboxes
Developing a school food safety plan based on HACCP system (for school lunch box caterers) (Booklet)
Food Safety Information (PDF format / Size: 2.01MB) (Chinese version only )
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| Bakery |
Food Safety Information (PDF format / Size: 2.6MB) |
| Buffet |
Keeping Your Buffet Safe |
| Siu Mei & Lo Mei |
Production flow chart of Siu-mei
Production flow chart of Lo-mei
Lo Mei - Food Safety Guidelines for Food Businesses (Pamphlet)
Siu Mei - Food Safety Guidelines for Food Businesses (Pamphlet)
Sell Siu Mei and Lo Mei Safely (Training Materials for Food Handlers' Reference)
Sale of Siu-mei and Lo-mei : - Guidelines (Leaflet)
Good Hygiene Pratices for Handling Siu-mei (Poster)
Microbiological Risk Assessment (Microbiological Quality of Roast Meats when They are Kept at Ambient Temperature for Prolonged Period of Time)
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| Frozen Confection |
Food Safety Advice for Manufacture and Sale of Frozen Confections
Frozen confections Manufactured at Wholesale Level - Food safety Guidelines for Food Businesses (pamphlet)
Frozen Confections Prepared at Point of Sale for Immediate Consumption – Food Safety Guidelines for Food Businesses (pamphlet)
Make ice-cream safely to keep food poisoning away (Leaflet)
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| Drinks |
Guidelines on the Production of Flavoured Ice Beverages
Guidelines on the Production of Fresh Fruit & Vegetable Juices
Guidelines on the Production of Non-prepackaged Beverages (Pamphlet)
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| Other Ready-to-eat Food |
Guidelines on the Production of Sandwiches
Guidelines on the Production of "Rice with Two Sides
Guidelines on the Production of Snowy Moon Cakes
Oysters Intended for Raw Consumption - Food Safety Guidelines for Food Businesses
Guidelines on the Preparation of Salads
Guidelines on the Preparation of Barbecued Meat
Food Safety Advice on Producing Non-Hot Served Sweet Food (Booklet)
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| Frequently Asked Questions |
| Food Safety - School Resources |
| Food safety of school lunch boxes |
| Enjoying Safe School Lunches (Pamphlet) |
A Practical Guide for Ensuring Food Safety in Schools and Childcare Facilities (Booklet)
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| Checklist for School Lunch Box Caterers (Chinese Version Only) |
| Food Safety - Consumer Resources |
| Food Safety Tips for Barbecuing |
| Food Safety at Home |
| Steamed Scallops with Vermicelli – Critical Control Point |
| Food safety is in your hand Critical control points are your friends (7 food safety tips) |
| Related Links |
