CHAPTER 1 INTRODUCTION

  1. 1.1 Purpose
  2. 1.2 Scope of Application

Back to Top

CHAPTER 2 GENERAL DESIGN AND CONSTRUCTION OF FOOD PREMISES

  1. 2.1 Licensing of Food Premises
  2. 2.2 Layout
  3. 2.3 Kitchens and Food Rooms
  4. 2.4 Walls and Ceilings
  5. 2.5 Floors
  6. 2.6 Floor Drains
  7. 2.7 Water Supply
  8. 2.8 Handwashing Facilities
  9. 2.9 Scullery Facilities
  10. 2.10 Toilet Facilities
  11. 2.11 Sewage and Waste Water Disposal
  12. 2.12 Grease Traps
  13. 2.13 Waste Storage
  14. 2.14 Ventilation
  15. 2.15 Equipment
  16. 2.16 Lighting

Back to Top

CHAPTER 3 CLEANING, SANITIZING AND MAINTENANCE OF FOOD PREMISES, EQUIPMENT AND UTENSILS

  1. 3.1 Premises and Physical Facilities
    1. 3.1.1 The Premises (Other than Food Rooms and Kitchens)
    2. 3.1.2 Kitchens and Food Rooms
    3. 3.1.3 Water Supply
    4. 3.1.4 Handwashing Facilities
    5. 3.1.5 Scullery Facilities
    6. 3.1.6 Toilet Facilities
    7. 3.1.7 Sewerage and Plumbing
    8. 3.1.8 Grease Traps
    9. 3.1.9 Waste Storage and Disposal
    10. 3.1.10 Ventilating Systems in Kitchens and Food Rooms
    11. 3.1.11 Ventilating Systems in Restaurants and Factory Canteens
  2. 3.2 Equipment, Utensils and Linens
    1. 3.2.1 Equipment and Utensils
    2. 3.2.2 Linens
  3. 3.3 Pest Control

Back to Top

CHAPTER 4 SAFE FOOD HANDLING

  1. 4.1 Food Sources
  2. 4.2 Food Receiving
  3. 4.3 Food Storage
  4. 4.4 Food Handling
    1. 4.4.1 Thawing
    2. 4.4.2 Cooking
    3. 4.4.3 Hot Holding
    4. 4.4.4 Cooling after Cooking
    5. 4.4.5 Reheating of Food
    6. 4.4.6 Preventing Food from Contamination
  5. 4.5 Food Displaying and Serving
  6. 4.5 Time as a Safety Control
  7. 4.5 Food Packaging
  8. 4.5 Food Transportation
  9. 4.5 Food Disposal

Back to Top

CHAPTER 5 PERSONAL HEALTH, HYGIENE AND TRAINING OF FOOD HANDLERS

  1. 5.1 Personal Health and Illnesses
  2. 5.2 Personal Hygiene
    1. 5.2.1 Personal Habits
  3. 5.3 Training of Food Handlers

Back to Top

CHAPTER 6 MISCELLANEOUS

  1. 6.1 Approved Layout
  2. 6.2 Extension of Food Business and Restriction on the Use of Open Spaces
    1. 6.2.1 Extension of Food Business
    2. 6.2.2 Restriction on the Use of Open Spaces
  3. 6.3 Quality of Water for Keeping Live Marine Fish and / or Shellfish
    1. 6.3.1 Control of Water Quality
    2. 6.3.2 Filtration and Disinfection Facilities for Fish Tank Water
  4. 6.4 Prohibition of Animals on Food Premises
  5. 6.5 Napkins for Customers
  6. 6.6 Prevention of Spread of Avian Flu
  7. 6.7 Sale of Mainland-Imported Chilled Chickens in Fresh Provision Shops or Market Stalls Selling Live Poultry
  8. 6.8 Sale of Imported Chilled Meat
  9. 6.9 Maintenance of Siu Mei and Lo Mei Showcase
    1. 6.9.1 Glass Panels
    2. 6.9.2 Paraphernalia for Storage or Sale of Siu Mei and Lo Mei
    3. 6.9.3 Permission for Sale of Other Foods in Siu Mei and Lo Mei Shops
    4. 6.9.4 Permission for Storage of Fresh Meat in Siu Mei and Lo Mei Shops
  10. 6.10 Exhibition of Licence and Sign
  11. 6.11 Keeping of Inspection Records
  12. 6.12 Checklist for Self-Inspection
Food Hygiene Code Food Hygiene Code (Abriged Version 2003)
CHAPTER 1CHAPTER 2CHAPTER 3CHAPTER 4CHAPTER 5CHAPTER 6