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Food Trade Collection

Guidelines on the Production of Fresh Fruit & Vegetable Juices

Guidelines on the Production of Flavoured Ice Beverages
   
Food Safety Advice for Manufacture and Sale of Frozen Confections
Food Safety Advice for Manufacture and Sale of Frozen Confections A Guide to Food Manufacturers: Salads
Guidelines on the Production of Sandwiches Guidelines on the Production of Snowy Moon Cakes
   
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Know more about Japanese sashimi

Hygiene practice for preparation of foods eaten raw
   
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A Guide to Food Manufacturers: Guidelines on the Preparation of Oyster

Tips on Safe Meals Handling - To Food Caterers and Schools

   
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Hygiene practice for handling meat and meat product

Practice Food Hygiene to Prevent Food-borne Diseases

   
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Adopt Food Safety System - Hazard Analysis and Critical Control Point

How to wash your Hands - A guide for food handlers

   
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Food Manufacturers for the preparation of "Poon Choi"

Guidelines on How to Ensure School Lunches Ordered are Safe

   
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Guidelines on Hygienic Production and Handling of Ice in Food Premises

Guidelines on the use of disposable plastic containers

   
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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
5 Keys to Food Safety - Handbook for Trade Trade Guidelines on Safe Production of Rice and Noodles
Foodservice and Retail Outlets
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 (Revised in November 2016) New
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
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
Guide to Application for Small Volume Exemption from Nutiriton Labelling Trade Guidelines on Safe Production of Chinese Cold Dishes
   
Guidelines to the Trade on Reducing the Level of Ethyl Carbamate in Alcoholic Beverages during Storage and Transport Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Consumer
Preservatives and Antioxidants User Guidelines Method Guidance Notes on Nutrition Labelling and Nutrition Claims
Technical Guidance Notes on Nutrition Labelling and Nutrition Claims Code of Practice on Food Safety Orders
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A Guide for Food service and Retail Outlets - Practise Food Hygiene to Prevent Hepatitis A and Hepatitis E Trade Guidelines on Safe Production of Sweet Food

Trade Guidelines on Reducing Acrylamide in Food

Guidelines on Safe Production of Sweet Food
Trade Guidelines on Reducing Acrylamide in Food Guide to the Registration Scheme for Food Importers and Food Distributors

Code of Practice on Keeping Records Relating to Food

Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling
Code of Practice on Keeping Records Relating to Food Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling
How to use gloves - A guide to food handlers Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling
How to use gloves - A guide to food handlers Trade Guidelines on Safe Production of Non-prepackaged Beverages
Trade guidelines on Safe Production of Buns and Sandwiches
Know More about the Safe Use of Plastic Food Packaging and Containers
Trade guidelines on Safe Production of Buns and Sandwiches Know More about the Safe Use of Plastic Food Packaging and Containers
Developing a school food safety plan based on HACCP system (for school lunch box caterers) Food Safety Advice on Producing Non-Hot Served Sweet Food
Developing a school food safety plan based on HACCP system (for school lunch box caterers) Food Safety Advice on Producing Non-Hot Served Sweet Food
Trade Guidelines on Preparation of Legible Food Label Food Safety Advice for Producing Siu-mei
Trade Guidelines on Preparation of Legible Food Label Food Safety Advice for Producing Siu-mei
Microbiological Guidelines for Food (version as of 16 June 2014; for reference only) Food Safety Advice for Producing Thai Cold Dishes
Microbiological Guidelines for Food
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Food Safety Advice for Producing Thai Cold Dishes
Guide to Import of Eggs(For Trade)  
Guide to Import of Eggs(For Trade)  
 
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Last Revision Date : 18-01-2017