FOREWORDCHAPTER 1CHAPTER 2CHAPTER 3CHAPTER 4CHAPTER 5CHAPTER 6ANNEXESAPPENDICES

FOREWORD

CHAPTER 1 INTRODUCTION Back to Top
1.1 Purpose
1.2 Scope of Application
1.3 Definitions
CHAPTER 2 GENERAL DESIGN AND CONSTRUCTION OF FOOD PREMISES Back to Top
2.1 Licensing of Food Premises
2.2 Layout
2.3 Kitchens and Food Rooms
2.4 Walls and Ceilings
2.5 Floors
2.6 Floor Drains
2.7 Water Supply
2.8 Handwashing Facilities
2.9 Scullery Facilities
2.10 Toilet Facilities
2.11 Sewage and Waste Water Disposal
2.12 Grease Traps
2.13 Waste Storage
2.14 Ventilation
2.15 Equipment
2.16 Lighting
CHAPTER 3 CLEANING, SANITIZING AND MAINTENANCE OF FOOD PREMISES, EQUIPMENT AND UTENSILS Back to Top
3.1 Premises and Physical Facilities
  3.1.1 The Premises (Other than Food Rooms and Kitchens)
  3.1.2 Kitchens and Food Rooms
  3.1.3 Water Supply
  3.1.4 Handwashing Facilities
  3.1.5 Scullery Facilities
  3.1.6 Toilet Facilities
  3.1.7 Sewerage and Plumbing
  3.1.8 Grease Traps
  3.1.9 Waste Storage and Disposal
  3.1.10 Ventilating Systems in Kitchens and Food Rooms
  3.1.11 Ventilating Systems in Restaurants and Factory Canteens
3.2 Equipment, Utensils and Linens
  3.2.1 Equipment and Utensils
  3.2.2 Linens
3.3 Pest Control
  3.3.1 Signs of Pest Infestation
  3.3.2 Prevention and Control of Pest Infestation
CHAPTER 4 SAFE FOOD HANDLING Back to Top
4.1 Food Sources
  4.1.1 Approved Sources
  4.1.2 Prohibited Foods
4.2 Food Receiving
  4.2.1 Inspection
  4.2.2 Product Identification
4.3 Food Storage
4.4 Food Handling
  4.4.1 Thawing
  4.4.2 Cooking
  4.4.3 Hot Holding
  4.4.4 Cooling after Cooking
  4.4.5 Reheating of Food
  4.4.6 Preventing Food from Contamination
4.5 Food Displaying and Serving
4.6 Time as a Safety Control
4.7 Food Packaging
4.8 Food Transportation
4.9 Food Disposal
CHAPTER 5 PERSONAL HEALTH, HYGIENE AND TRAINING OF FOOD HANDLERS Back to Top
5.1 Personal Health and Illnesses
  5.1.1 Injuries
5.2 Personal Hygiene
  5.2.1 Personal Habits
5.3 Training of Food Handlers
  5.3.1 Awareness and Responsibilities
  5.3.2 Training Programmes
  5.3.3 Supervision
CHAPTER 6 MISCELLANEOUS Back to Top
6.1 Approved Layout
  6.1.1 Deviation from Approved Layout Plan
6.2 Extension of Food Business and Restriction on the Use of Open Spaces
  6.2.1 Extension of Food Business
  6.2.2 Restriction on the Use of Open Spaces
6.3 Quality of Water for Keeping Live Marine Fish and / or Shellfish
  6.3.1 Control of Water Quality
  6.3.2 Filtration and Disinfection Facilities for Fish Tank Water
6.4 Prohibition of Animals on Food Premises
6.5 Napkins for Customers
6.6 Prevention of Spread of Avian Flu
6.7 Sale of Mainland-Imported Chilled Chickens in Fresh Provision Shops or Market Stalls Selling Live Poultry
6.8 Sale of Imported Chilled Meat
6.9 Maintenance of Siu Mei and Lo Mei Showcase
  6.9.1 Glass Panels
  6.9.2 Paraphernalia for Storage or Sale of Siu Mei and Lo Mei
  6.9.3 Permission for Sale of Other Foods in Siu Mei and Lo Mei Shops
  6.9.4 Permission for Storage of Fresh Meat in Siu Mei and Lo Mei Shops
6.10 Exhibition of Licence and Sign
6.11 Keeping of Inspection Records
6.12 Checklist for Self-Inspection
ANNEXES Back to Top
Annex I A Suggested Cleaning Programme
Annex II Maintenance Record on Filtration and Disinfection Facilities for Water for Keeping Live Marine Fish and / or Shellfish
Annex III Food Premises Self-Inspection Checklist
Annex IV Essential Precautionary Measures against Severe Acute Respiratory Syndrome (SARS) for Food Premises
APPENDICES: REFERENCE MATERIALS Back to Top
Appendix I How to Read the Food Labels
Appendix II How to Select and Use a Food Thermometer
Appendix III Guidelines for Design of Food Service Machines and Food Utensil Washing Machines
Appendix IV General Principles in Prevention of Bacterial Food Poisoning
Appendix V Common and Important Types of Food Poisoning in Hong Kong