Centre for Food Safety - HACCP Programme


Programme Areas >> HACCP System

Food Safety - Industry Resources
"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 School lunch box for trade
Bakery	Food Safety Information (PDF format / Size: 2.5MB)
Buffet
Siu Mei & LO 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"
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
Frequently Asked Questions