Hazard Analysis Critical Control Point (HACCP) System

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
Surplus Food Recovery Food Safety Guidelines for Food Recovery
Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw

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" (Pamphlet)

Food Safety Guideline on Preparation of Sushi, Sashimi, Raw Oyster and Meat To Be Eaten Raw (Pamphlet)

Thai Restaurant - Training Materials (Thai available)

Food Safety Advice for Producing Thai Cold Dishes (Booklet)

Food Safety Advice for Producing Thai Cold Dishes (Thai)(Booklet)

Catering Services for Children

Food Safety Guidelines on Catering Services for Children (Pamphlet)

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 ) (PDF format/ Size: 1MB)

"Poon Choi"

Guidelines for Safe Production of "Poon Choi"

"Poon Choi" - Food Safety Guidelines for Food Businesses  (pamphlet)

Food Safety Information on “Poon Choi” (Chinese Version Only) (PDF Format/ Size 1.63MB)

Meal Box

Tips on Safe Meals Handling for Food Caterers

Production of safe school lunchboxes

Developing a school food safety plan based on HACCP system (for school lunch box caterers) (Booklet)

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

Bakery Food Safety Information (PDF format / Size: 2.6MB)
Buffet Keeping Your Buffet Safe
Siu Mei & Lo Mei

Production flow chart of Siu-mei

Production flow chart of Lo-mei

Food Safety Advice for Producing and Selling of Lo Mei (Pamphlet)

Food Safety Advice for Producing Siu-mei (Pamphlet)

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

Sale of Siu-mei and Lo-mei : - Guidelines (Leaflet)

Good Hygiene Pratices for Handling Siu-mei (Poster)

Microbiological Risk Assessment (Microbiological Quality of Roast Meats when They are Kept at Ambient Temperature for Prolonged Period of Time)

Frozen Confection

Food Safety Advice for Manufacture and Sale of Frozen Confections

Food Safety Advice for Manufacture and sale of frozen confections (pamphlet)

Make ice-cream safely to keep food poisoning away (Leaflet)

Drinks

Guidelines on the Production of Flavoured Ice Beverages

Guidelines on the Production of Fresh Fruit & Vegetable Juices

Guidelines on the Production of Non-prepackaged Beverages (Pamphlet)

Other Ready-to-eat Food

Guidelines on the Production of Sandwiches

Guidelines on the Production of "Rice with Two Sides

Guidelines on the Production of Snowy Moon Cakes

Guidelines on the Preparation of Oyster

Guidelines on the Preparation of Salads

Guidelines on the Preparation of Barbecued Meat

Food Safety Advice on Producing Non-Hot Served Sweet Food (Booklet)

Frequently Asked Questions
Food Safety - School Resources
School lunch box for school
Enjoying Safe School Lunches (Pamphlet)
Guidelines on How to Ensure Lunch Boxes Ordered Are Safe (Pamphlet)
Checklist for School Lunch Box Caterers (Chinese Version Only)
Food Safety - Consumer Resources
Food Safety Tips for Barbecuing
Food Safety at Home
Steamed Scallops with Vermicelli – Critical Control Point
Food safety is in your hand Critical control points are your friends (7 food safety tips)
Related Links