Centre for Food Safety - Pamphlet - Food Trade Collection


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Food Trade Collection


Guidelines on the Production of Fresh Fruit & Vegetable Juices	Guidelines on the Production of Flavoured Ice Beverages


A Guide to Food Manufacturers - FROZEN CONFECTION	A Guide to Food Manufacturers: Salads

Guidelines on the Production of Sandwiches	Guidelines on the Production of Snowy Moon Cakes


Know more about Japanese sashimi	Hygiene practice for preparation of foods eaten raw


A Guide to Food Manufacturers: Guidelines on the Preparation of Oyster	Tips on Safe Meals Handling - To Food Caterers and Schools


Hygiene practice for handling meat and meat product	Practice Food Hygiene to Prevent Food-borne Diseases


Adopt Food Safety System - Hazard Analysis and Critical Control Point	How to wash your Hands - A guide for food handlers


Hygiene Guidelines to Food Manufacturers for the preparation of "Poon Choi"	Guidelines on How to Ensure School Lunches Ordered are Safe


Guidelines on Hygienic Production and Handling of Ice in Food Premises	Guidelines on the use of disposable plastic containers


Food Safety Guidelines on Catering Services for the Elderly	Food Hygeine Guidelines for Chiu Chow Dishes

Food Safety Guideline on Catering Service for Children	Trade Guidelines on Reducing Trans Fats in Food

Handbook for Trade ( Chinese version only)	Trade Guidelines on Safe Production of Rice and Noodles

Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Food Factory, Foodservice and Retail Outlets	Guidelines on the Use of Aluminium-containing Food Additives

Guidelines on the Use of Disposable Tray Liners	Food Safety Guideline on Preparation of Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw

Sampling Plans for Suspect Food Lots	Sampling Plan for Nutrition Labelling Compliance Testing

Guide to Application for Small Volume Exemption from Nutiriton Labelling	Trade Guidelines on Safe Production of Chinese Cold Dishes



	Last Revision Date : 05-08-2010