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Hazard Analysis Critical Control Point (HACCP) System

HACCP Programme

Food Safety Opinion Box

HACCP 7 Principles of Hazard Analysis and Critical Control Point System
 
Food Safety Plan
Food Safety Plan What is a Food Safety Plan

Benefits of Implementing a Food Safety Plan

Basic Requirements of a Food Safety Plan

Situation in Hong Kong

Download "How to Implement a Food Safety Plan"

Food Safety - Industry / Institution Resources
Food Recovery Food Safety Guidelines for Food Recovery
Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw Food Safety Guideline on Preparation of Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw (Pamphlet)

Training Materials ( Chinese version only )

Catering Services for Children Food Safety Guidelines on Catering Services for Children (Pamphlet)

Training Materials ( Chinese version only )

Catering Services for the Elderly Food Safety Guidelines on Catering Services for the Elderly (Pamphlet)

Food Safety Information on Catering Services for the Elderly ( Chinese Version Only )

"Poon Choi" Guidelines for Safe Production of "Poon Choi"

Guidelines for the safe production of "Poon Choi" - For food manufacturers (pamphlets)

School Lunch Tips on Safe Meals Handling for Food Caterers and Schools

Guidelines on How to Ensure Lunch Boxes Ordered Are Safe

Checklist for School Lunch Box Caterers (Chinese Version Only)

Training Materials ( Chinese version only )

Production of safe school lunchboxes

Developing a school food safety plan based on HACCP system (for school lunch box caterers) (PDF format / Size: 2.2MB)

Food Safety Information (PDF format / Size: 2.01MB) (Chinese version only )

Enjoying Safe School Lunches

Bakery

Food Safety Information (PDF format / Size: 2.5MB)

Buffet Keeping Your Buffet Safe

Siu Mei & Lo Mei

Food Safety Advice for Producing Siu-mei

Sell Siu Mei and Lo Mei Safely (Training Materials for Food Handlers' Reference)

Sale of Siu-mei and Lo-mei : - Guidelines

Microbiological Risk Assessment on Siu-mei and Lo-mei

Sushi & Sashimi

Food Safety Plan - Sashimi/Sushi : Training Materials

Flowchart of Preparation of Sushi & Sashimi

The Making of Safe Sushi and Sashimi

Risk Assessment Studies Report: Sushi and Sashimi in Hong Kong

"Know More About Japanese Sashimi"

Thai Restaurant - Training Materials

Food Safety Advice for Producing Thai Cold Dishes

Food Safety Advice for Producing Thai Cold Dishes (Thai)

Other Ready-to-eat Food Guidelines on the Production of Sandwiches

Guidelines on the Production of Snowy Moon Cakes

Guidelines on the Production of Flavoured Ice Beverages

Guidelines on the Production of Fresh Fruit & Vegetable Juices

Hygiene practice for preparation of foods eaten raw

Guidelines on the Preparation of Oyster

Frozen Confection

Salads

A Guide to Food Manufacturers - Barbecued Meat

Food Safety Advice on Producing Non-Hot Served Sweet Food

Frequently Asked Questions
 
 Food Safety - School Resources
School lunch box for school
Enjoying Safe School Lunches
Food Safety - Consumer Resources
Food Safety Tips for Barbecuing
Food Safety at Home
Food safety is in your hand Critical control points are your friends (7 food safety tips)
Related Links
Opinion Box - Comments are welcomed

 

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Last Revision Date : 29-09-2015