FOREWORD

1.1	Purpose
1.2	Scope of Application
1.3	Definitions

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

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

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
4.10	Use of Deep-frying Oil

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

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
6.13	Consumer Advice on High-risk Foods on Menus

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

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