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Food Legislation / Guidelines Print Friendly
 

Food Legislation / Guidelines

Food Legislation / Guidelines

The basic food law in Hong Kong is laid down in Part V and Part VA 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, and the Authority's power to make an order to prohibit the import/ supply and to order a recall of the food under certain conditions. Control in specific areas are provided in subsidiary legislation under the Ordinance as follows:

 

Food Regulations Highlights

1. Colouring Matter in Food Regulations image
   
2. Dried Milk Regulations
   
3. Sweeteners in Food Regulations
     
4. Food Adulteration (Metallic Contamination) Regulations
     
5. Food and Drugs (Composition and Labelling) Regulations image
   
6. Food Business Regulation
   
7. Frozen Confections Regulation
     
8. Harmful Substances in Food Regulations
     
9. Imported Game, Meat and Poultry Regulations
     
10. Milk Regulation  
     
11. Mineral Oil in Food Regulations  
     
12. Preservatives in Food Regulation  
     
13. Slaughterhouses Regulation  

 

Guidelines

1.   Guidelines on the Use of Aluminium-containing Food Additives
     
2.   Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Food Factory, Foodservice and Retail Outlets
     
3.   Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Consumer
     
4.   Trade Guidelines on Safe Production of Rice and Noodles
     
5.   Trade Guidelines on Reducing Trans Fats in Food
     
6.   Guidelines on Identification and Labelling of Oilfish / Cod
     
7.   Labelling Guidelines on Food Allergens, Food Additives and Date format
     
8.   Guidelines on Voluntary Labelling of Genetically Modified (GM) Food
     
9.  
A. Microbiological Guidelines for Ready-to-eat Food
B. Supplementary Information to Microbiological Guidelines for Ready-to-eat Food
     
10.   Guide to Import of Mainland Chilled Chickens into Hong Kong
     
11.   Guide to Import of Food into Hong Kong
     
12.   Guide to Import of Milk and Milk Beverages into Hong Kong
     
13.   Guide to Import of Frozen Confections into Hong Kong
     
14.   Guide to Import of Game, Meat and Poultry into Hong Kong
     
15.   Guide to Import of Marine Products into Hong Kong
     
16.   Guide to Application for Import Licence for Frozen Meat, Chilled Meat, Frozen Poultry and Chilled Poultry
     
17.   Food Recall Guidelines
     
18.   Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods
     
19.   A Guide to Application for Health Certificate for Foods of Animal Origin
     
20.   Monitoring Pesticides Residues in Food
     
21.   CODE OF PRACTICE - Import and Sale of Live Marine Fish for Human Consumption
     
22.   Code of Practice on Section 78B Orders

Note : Please browse http://www.legislation.gov.hk/blis_export.nsf/home.htm for details of the food law in Chapter 132.

 
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copyright logo | Important notices Last Revision Date : 18-06-2009