Food Legislation / Guidelines

Food Legislation / Guidelines

The basic food law in Hong Kong is laid down in Part V of the Public Health and Municipal Services Ordinance (Cap. 132). The main provisions cover general protection for food purchasers, offences in connection with sale of unfit food and adulterated food, composition and labelling of food, food hygiene, seizure and destruction of unfit food. Controls in specific areas are provided in subsidiary legislation under the Ordinance as detailed below.

Another food law in Hong Kong, the Food Safety Ordinance (Cap. 612), provides new food safety control measures, including a registration scheme for food importers and food distributors and a requirement for food traders to maintain proper records of the movements of food to enhance food traceability. It also empowers the authorities to make regulations for tightening import control on specific food types and to make orders to prohibit the import and supply of problem food and order the recall of such food.

Food Laws

Main Ordinances

Related documents

Regulations

  1. Colouring Matter in Food Regulations (Cap.132H)

    Related document

  2. Dried Milk Regulations (Cap.132R)
  3. Sweeteners in Food Regulations (Cap.132U)
  4. Food Adulteration (Metallic Contamination) Regulations (Cap.132V)
  5. Food and Drugs (Composition and Labelling) Regulations (Cap.132W)

    Related documents

  6. Food Business Regulation (Cap.132X)

    Related documents

  7. Frozen Confections Regulation (Cap.132AC)

    Related documents

  8. Harmful Substances in Food Regulations (Cap.132AF)
  9. Imported Game, Meat, Poultry and Eggs Regulations (Cap.132AK)

    Related documents

  10. Milk Regulation (Cap.132AQ)

    Related documents

  11. Mineral Oil in Food Regulations (Cap.132AR)
  12. Preservatives in Food Regulation (Cap.132BD)

    Related documents

  13. Slaughterhouses Regulation (Cap.132BU)
  14. Pesticide Residues in Food Regulation (Cap. 132CM)

Amendments to Legislations

Guidelines for Trade

  1. Trade Guidelines on Providing Consumer Advice on High-risk Foods on Menus New
  2. Technical Guidance Notes on Nutritional Composition and Nutrition Labelling of Infant Formula, Follow-up Formula and Prepackaged Food for Infants and Young Children
  3. Method Guidance Notes on Nutritional Composition and Nutrition Labelling of Infant Formula, Follow-up Formula and Prepackaged Food for Infants and Young Children
  4. Trade Guidelines for Reducing Sugars and Fats in Foods
  5. Trade Guidelines for Reducing Sodium in Foods
  6. Trade Guidelines on Preparation of Legible Food Label
  7. Trade Guidelines on Safe Production of Non-prepackaged Beverages
  8. Trade Guidelines on Safe Production of Buns and Sandwiches
  9. Trade Guidelines on Safe Production of Sweet Food
  10. A Guide for Food service and Retail Outlets - Practise Food Hygiene to Prevent Hepatitis A and Hepatitis E
  11. Trade Guidelines on Reducing Acrylamide in Food
  12. Trade Guidelines on Safe Production of Chinese Cold Dishes
  13. Guidelines on the Use of Disposable Tray Liners
  14. Guidelines to the Trade on Reducing the Level of Ethyl Carbamate in Alcoholic Beverages during Storage and Transport
  15. Guidelines on the Use of Aluminium-containing Food Additives
  16. Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Food Factory, Foodservice and Retail Outlets
  17. Guidelines for Safe Preparation and Handling of Poached Chicken - A Guide to Consumer
  18. Trade Guidelines on Safe Production of Rice and Noodles
  19. Preservatives and Antioxidants User Guidelines
  20. Technical Guidance Notes on Nutrition Labelling and Nutrition Claims
  21. Method Guidance Notes on Nutrition Labelling and Nutrition Claims
  22. Guide to Application for Small Volume Exemption (PDF)
  23. Trade Guidelines on Reducing Trans Fats in Food
  24. Labelling Guidelines on Food Allergens, Food Additives and Date format
  25. Guidelines on Voluntary Labelling of Genetically Modified (GM) Food
  26. Microbiological Guidelines for Food
  27. Guide to Import of Mainland Chilled Chickens into Hong Kong
  28. Guide to Import of Food into Hong Kong
  29. Guide to Import of Milk and Milk Beverages into Hong Kong
  30. Guide to Import of Frozen Confections into Hong Kong
  31. Guide to Import of Game, Meat, Poultry and Eggs into Hong Kong
  32. Guide to Import of Marine Products into Hong Kong
  33. Guide to Application for Import Licence for Frozen Meat, Chilled Meat, Frozen Poultry and Chilled Poultry
  34. Food Recall Guidelines
  35. Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods
  36. A Guide to Application for Health Certificate for Foods of Animal Origin
  37. Monitoring Pesticides Residues in Food
  38. CODE OF PRACTICE - Import and Sale of Live Marine Fish for Human Consumption
  39. Code of Practice on Food Safety Orders
  40. Trade Guidelines on Serving Size of Prepackaged Food For Nutrition Labelling
  41. A Guide to the Registration Scheme for Food Importers and Food Distributors
  42. Code of Practice on Keeping Records Relating to Food