Safe Food & Public Health
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HACCP System
HACCP
7 Principles of Hazard Analysis and CriticalControl 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"
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
School lunch box for trade
Bakery
Food Safety Information (PDF format / Size: 2.5MB)
Buffet
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"
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
Hygiene practice for preparation of foods eaten raw
Guidelines on the Preparation of Oyster
Frozen Confection
Salads
A Guide to Food Manufacturers
- Barbecued Meat
Frequently Asked Questions
Food Safety - School Resources
School lunch box for school
Food Safety - Consumer Resources
Food Safety Tips for Barbecuing
Food Safety at Home
Food safety is in your hand Critical control points are your friends (7 food safety tips)
Related Links
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2002
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Important notices
Last review date:
17-05-2006