Food Legislation / Guidelines Print Friendly

Food Legislation / Guidelines

Food Legislation / Guidelines

The basic food law in Hong Kong is laid down in Part V of the Public Health and Municipal Services Ordinance (Cap. 132). The main provisions cover general protection for food purchasers, offences in connection with sale of unfit food and adulterated food, composition and labelling of food, food hygiene, seizure and destruction of unfit food. Controls in specific areas are provided in subsidiary legislation under the Ordinance as detailed below.

Another food law in Hong Kong, the Food Safety Ordinance (Cap. 612), provides new food safety control measures, including a registration scheme for food importers and food distributors and a requirement for food traders to maintain proper records of the movements of food to enhance food traceability. It also empowers the authorities to make regulations for tightening import control on specific food types and to make orders to prohibit the import and supply of problem food and order the recall of such food.

Food Laws

Main Ordinances

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Regulations

   
1.
Colouring Matter in Food Regulations (Cap.132H)
   

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2.
   
3.
Sweeteners in Food Regulations (Cap.132U)
   
4.
Food Adulteration (Metallic Contamination) Regulations (Cap.132V)
   
5.
Food and Drugs (Composition and Labelling) Regulations (Cap.132W)
   

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6.
Food Business Regulation (Cap.132X)
     

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7.
Frozen Confections Regulation (Cap.132AC)  
     

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8.
Harmful Substances in Food Regulations (Cap.132AF)  
   
9.
Imported Game, Meat and Poultry Regulations (Cap.132AK)  
     

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    10. Milk Regulation (Cap.132AQ)  
     

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11.
Mineral Oil in Food Regulations (Cap.132AR)  
    12. Preservatives in Food Regulation (Cap.132BD)  
     

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    13. Slaughterhouses Regulation (Cap.132BU)  

Newly Enacted Regulations

Amendments to Legislations

Guidelines for Trade

1.   Trade Guidelines for Reducing Sugars and Fats in Foods
     
2.   Trade Guidelines for Reducing Sodium in Foods
     
3.   Trade Guidelines on Preparation of Legible Food Label
     
4.   Trade Guidelines on Safe Production of Non-prepackaged Beverages
     
5.   Trade Guidelines on Safe Production of Buns and Sandwiches
     
6.   Trade Guidelines on Safe Production of Sweet Food
     
7.   A Guide for Food service and Retail Outlets - Practise Food Hygiene to Prevent Hepatitis A and Hepatitis E
     
8.   Trade Guidelines on Reducing Acrylamide in Food
     
9.   Trade Guidelines on Safe Production of Chinese Cold Dishes
     
10.   Guidelines on the Use of Disposable Tray Liners
     
11.   Guidelines to the Trade on Reducing the Level of Ethyl Carbamate in Alcoholic Beverages during Storage and Transport
     
12.   Guidelines on the Use of Aluminium-containing Food Additives
     
13.   Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Food Factory, Foodservice and Retail Outlets
     
14.   Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Consumer
     
15.   Trade Guidelines on Safe Production of Rice and Noodles
     
16.   Preservatives and Antioxidants User Guidelines
     
17.   Technical Guidance Notes on Nutrition Labelling and Nutrition Claims
     
18.   Method Guidance Notes on Nutrition Labelling and Nutrition Claims
     
19.   Guide to Application for Small Volume Exemption (PDF)
     
20.   Trade Guidelines on Reducing Trans Fats in Food
     
21.   Guidelines on Identification and Labelling of Oilfish / Cod
     
22.   Labelling Guidelines on Food Allergens, Food Additives and Date format
     
23.   Guidelines on Voluntary Labelling of Genetically Modified (GM) Food
     
24.  
A. Microbiological Guidelines for Ready-to-eat Food
    B. Supplementary Information to Microbiological Guidelines for Ready-to-eat Food
    C. Microbiological Guidelines for Food (version as of 16 June 2014; for reference only) new
     
25.   Guide to Import of Mainland Chilled Chickens into Hong Kong
     
26.   Guide to Import of Food into Hong Kong
     
27.   Guide to Import of Milk and Milk Beverages into Hong Kong
     
28.   Guide to Import of Frozen Confections into Hong Kong
     
29.   Guide to Import of Game, Meat and Poultry into Hong Kong
     
30.   Guide to Import of Marine Products into Hong Kong
     
31.   Guide to Application for Import Licence for Frozen Meat, Chilled Meat, Frozen Poultry and Chilled Poultry
     
32.   Food Recall Guidelines
     
33.   Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods
     
34.   A Guide to Application for Health Certificate for Foods of Animal Origin
     
35.   Monitoring Pesticides Residues in Food
     
36.   CODE OF PRACTICE - Import and Sale of Live Marine Fish for Human Consumption
     
37.   Code of Practice on Food Safety Orders
     
38.   Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling More Information
     
39.   A Guide to the Registration Scheme for Food Importers and Food Distributors
   

 

40.   Code of Practice on Keeping Records Relating to Food
     
     
   

 

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Last Revision Date : 10-07-2014