Sources of Further Information What is a Food Safety Plan? Benefits of implementing a Food Safety Plan Basic requirements of a Food Safety Plan 7 Principles of Hazard Analysis and Critical Control Point System Situation in Hong Kong     Printed Materials A Guide to Food Manufacturers: Guidelines on the Production of Fresh Fruit & Vegetable Juices A Guide to Food Manufacturers: Salads A Guide to Food Manufacturers: Guidelines on the Preparation of Oyster Sales of Siu-mei and Lo-mei : Guidelines How to wash your hands ? : A guide for food handlers A Guide to Food Manufacturers : Frozen Confections A Guide to Food Manufacturers : Sandwiches A Guide to Food Manufacturers : Snowy Moon Cakes A Guide to Food Manufacturers : Flavoured Ice Beverages Guidelines on How to Ensure Lunch Boxes are Safe Hazard Analysis & Critical Control Point System "Know More About Japanese Sashimi"     Where can I get more informtaion?   Pamphlets, video, posters and other resource materials can be obtained or borrowed from:     Communication Resource Unit       Address: Public Health Laboratory Centre, 2/F, 382 Nam Cheong Street, Kowloon       Tel: 2319 8531       Opening Hours: 9:00am - 5:00pm (Mon-Fri) 9:00am - 12 noon (Sat) Closed on Sundays   Health Education Exhibition and Resource Centre       Address: Block S4, Kowloon Park, Tsim Sha Tsui, Kowloon       Tel: 2377 9275       Opening Hours: 10:00am - 6:00pm (Tue-Sat) 1:00pm - 9:0pm (Sun) Closed on Mondays