Food Safety - Industry Resources
"Poon Choi"
Guidelines for Safe Production of "Poon Choi"
Guidelines for the safe production of "Poon Choi" - For food manufacturers (pamphlets)
School Lunch
Tips on Safe Meals Handling for Food Caterers and Schools
Guidelines on How to Ensure Lunch Boxes Ordered Are Safe
Checklist for School Lunch Box Caterers (Chinese Version Only)
Training Materials ( Chinese version only )
Production of safe school lunchboxes
Developing a school food safety plan based on HACCP system (for school lunch box caterers) (PDF format / Size: 2.2MB)
Food Safety Information (PDF format / Size: 2.01MB) (Chinese version only )
Enjoying Safe School Lunches
Bakery
Food Safety Information (PDF format / Size: 2.5MB)
Buffet
Keeping Your Buffet Safe
Siu Mei & LO Mei
Sell Siu Mei and Lo Mei Safely (Training Materials for Food Handlers' Reference)
Sale of Siu-mei and Lo-mei : - Guidelines
Microbiological Risk Assessment on Siu-mei and Lo-mei
Sushi & Sashimi
Food Safety Plan - Sashimi/Sushi : Training Materials
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"
Thai Restaurant - Training Materials
Other Ready-to-eat Food
Guidelines on the Production of Sandwiches
Guidelines on the Production of Snowy Moon Cakes
Guidelines on the Production of Flavoured Ice Beverages
Guidelines on the Production of Fresh Fruit & Vegetable Juices
Ready-to-eat Food ─ General Hygiene Advice for Food Businesses
Guidelines on the Preparation of Oyster
Frozen Confection
Salads
A Guide to Food Manufacturers - Barbecued Meat
Frequently Asked Questions