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Centre for Food Safety Centre for Food Safety - The First Year
5 Keys to Food Safety Practical Tips for Public 5 Keys to Food Safety Practical Tips for Public The Consumer Guide to Food Additives
Get to Know The New Nutrition Labelling Scheme Get to Know The New Nutrition Labelling Scheme Handbook for Trade Handbook for Trade
How to Read Nutrition Label How to Read Nutrition Label Energy and Nutrients Energy and Nutrients
Use Nutrition Labels to Choose “3 Low” Food Use Nutrition Labels to Choose “3 Low” Food Understanding Nutrition Claims Understanding Nutrition Claims
Childhood Obesity and Nutrition Labeling Childhood Obesity and Nutrition Labeling Weight Maintenance and Energy Weight Maintenance and Energy
Heart Diseases and Fats Heart Diseases and Fats Diabetes Mellitus and Carbohydrates Diabetes Mellitus and Carbohydrates
Code of Practice on Food Safety Orders Code of Practice on Food Safety Orders High Blood Pressure and Sodium High Blood Pressure and Sodium
Guide to the Registration Scheme for Food Importers and Food Distributors Guide to the Registration Scheme for Food Importers and Food Distributors Hong Kong Population-Based Food Consumption Survey 2005-2007 Final Report Hong Kong Population-Based Food Consumption Survey 2005-2007 Final Report
Code of Practice on Keeping Records Relating to Food Code of Practice on Keeping Records Relating to Food Microbiological Guidelines for Food (version as of 16 June 2014; for reference only) Microbiological Guidelines for Food NEW
       

 

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Last Revision Date : 09-12-2016