字型大小轉換
A
A
A
繁體中文
簡體中文
Português
English
Food Safety Information
您願意接收《食品安全資訊網》的訊息推送嗎?
不願意
願意
多謝訂閱市政署食品安全資訊
確認
Food Safety Information
字型大小轉換
A
A
A
繁體中文
簡體中文
Português
English
Home
Food Safety Highlights
Food Safety Highlights
Food Alert
Risk Management
Supervisory Sampling Inspection of Food Safety
Sampling Inspection of Food Products from Catering Sector and on Market
Sampling Inspection of Seasonal and Festive Food Products
Targeted Food Surveillance
Risk Assessment
Introduction to Risk Assessment
Food Consumption Data
Analysis Report on Targeted Food Surveillance
Brief Review of Risks
Risk Communication
Food Safety Education & Training
Food Safety Fact Sheets
Tips for Consumers
Popular Science of Food Safety
Food Safety Topics
Food Safety Overview
Food Safety Educational Publications
eBooks
Leaflet
Infographic
Food Safety Media
Video
Inspection & Quarantine
Application for Import License and Registration of Retail Establishments of Fresh and Live Food
Important Notes and Eligibility Application Procedures for “Agreement on Cooperation in Safety Control of Food Products Manufactured in Macao for Exportation to Mainland China”
Popular Science Information
Trade Information
Food Alert
Legislation
Food Safety Standards
Administrative/Import Measures
Administrative Procedures
Trade Guidelines
Food Hygiene Guides
Food Safety Education & Training
International News
Macao Food Safety Standard Database
Food Additives
Veterinary Drug Residues
Maximum Residue Limits of Pesticides in Foodstuffs
Identification Numbers of Food Additives Search
E-mail Updates
Home
Food Safety Highlights
Food Safety Highlights
Food Alert
Risk Management
Supervisory Sampling Inspection of Food Safety
Sampling Inspection of Food Products from Catering Sector and on Market
Sampling Inspection of Seasonal and Festive Food Products
Targeted Food Surveillance
Risk Assessment
Introduction to Risk Assessment
Food Consumption Data
Analysis Report on Targeted Food Surveillance
Brief Review of Risks
Risk Communication
Food Safety Education & Training
Food Safety Fact Sheets
Tips for Consumers
Popular Science of Food Safety
Food Safety Topics
Food Safety Overview
Food Safety Educational Publications
eBooks
Leaflet
Infographic
Food Safety Media
Video
Inspection & Quarantine
Application for Import License and Registration of Retail Establishments of Fresh and Live Food
Important Notes and Eligibility Application Procedures for “Agreement on Cooperation in Safety Control of Food Products Manufactured in Macao for Exportation to Mainland China”
Popular Science Information
Trade Information
Food Alert
Legislation
Food Safety Standards
Administrative/Import Measures
Administrative Procedures
Trade Guidelines
Food Hygiene Guides
Food Safety Education & Training
International News
Macao Food Safety Standard Database
Food Additives
Veterinary Drug Residues
Maximum Residue Limits of Pesticides in Foodstuffs
Identification Numbers of Food Additives Search
E-mail Updates
Administrative Procedures
>
29/09/2023
Registration of Establishments of Takeaway Activities
27/03/2017
Import Permit Registration of (chilled meat/ frozen meat/meat products)
26/09/2011
Procedures for Processing Import License/Declaration and Advance Booking for Sanitary Inspection
Food Alerts
>
14/09/2024
Yu Pin King Brand Red Rice Sample from Thailand Detected with Lead Exceeding Hong Kong’s Legal Limit
11/09/2024
Darbo Brand Fruit Spread from Austria May Contain Mould
10/09/2024
Clovis Brand Whole Grain Mustard from France May Contain Extraneous Material
22/08/2024
MARUSAN Brand Soy Milk Beverage from Japan Was Believed to Pose A Risk
20/08/2024
GOURMET ALLEY Brand Egg-flavoured Noodle Sample from Hong Kong Detected with Sulphur Dioxide Exceeding Hong Kong’s Legal Limit
Food Safety Fact Sheets
>
Popular Science of Food Safety
Get to Know Pseudomonas Cocovenenans for Safe Soaking of Wood Ear Mushroom (Black Fungus) in Water
A severe and life-threatening food poisoning incident resulted from consumption of homemade cold wood ear mushroom was reported in recent months. Wood ear mushroom is a very common food ingredient in Chinese cuisine and is easily found in...
Popular Science of Food Safety
What We Should Know About Staphylococcus Aureus
Staphylococcus aureus is a bacterium commonly found in the nasal cavity, pharynx, larynx, hair and skin of human but which does not cause any discomfort. It can also be found in large numbers in inflamed lesions or festered wounds. The b...
Popular Science of Food Safety
Correct Understanding of Glycidol
Cookies, sweet and flaky pastries, egg rolls…..are common bakery products on the market and the favourites of many people. Nevertheless, the results of food tests on many bakery products revealed that different chemical contaminants, inclu...
Popular Science of Food Safety
Radionuclides Contamination and Food Safety
The food supply in Macao is mainly dependent on imports. In 2011, the Fukushima nuclear power plant occurred radionuclides leaking incident in Japan. Macao government has immediately taken measures to control the spread of risks from impo...
Popular Science of Food Safety
About Plant Milk
Oat milk, almond milk, soy milk… plant milk has become a popular beverage in recent years. However, some people may mistakenly think that “oat milk” is a mixture of oat and milk, and “almond milk” is a mixture of almonds and milk. In fact, ...
Popular Science of Food Safety
Do You Consume Monosodium Glutamate (MSG)?
People nowadays pay attention to health, and they feel more at ease when they see MSG-free labels on food packaging. Some restaurants put up “MSG-free soup” menu on walls to attract business. Why are people afraid of consuming food with MS...
Popular Science of Food Safety
Get to Know Food Safety Standards in Macao
According to Article 7 of Chapter 2 of Law No. 5/2013 ‘Food Safety Law’, the production and operation of food, as well as the use of food additives and food-related products during processing, must comply with food safety standards. The es...
Popular Science of Food Safety
Learn About Standards of Pesticide Residues in Food
Leaflet:「Let’s Learn About: Pesticide Residues」 https://www.foodsafety.gov.mo/file?p=foodsafetyinfo/docleaflet/638001548484177.pdf Understanding pesticides and their uses According to the World Health Organization (WHO), there...
Popular Science of Food Safety
What is Low-temperature Slow Cooking?
In recent years, many restaurants have added “slow-cooked” items to their menus, and there are also slow cookers on the market that are popular among gourmets. It is true that slow cooking can retain the original flavour and taste of the i...
Popular Science of Food Safety
Is It Safe to Wrap Food in Aluminium Foil?
With the popularity of baking and roasting, aluminium foil is often used to wrap food for baking and roasting at home. However, what is aluminium foil made of? Is it more appropriate to have the shiny side or the dull side of aluminium fo...
Popular Science of Food Safety
Prohibited Substances in Food
Prohibited Substances for Use in Food in Macao ‘Prohibited Substances in Food’ refer to any non-food substance added to food during the food production and operation processes which endanger human health. The majority of significant food...
Popular Science of Food Safety
Eating Seasonal Vegetables - Chinese Cedar
Though the spring in Macao is rather short, seasonal vegetables from different places are commercially available in local markets, such as Chinese cedar (Toona sinensis). The fresh young leaf buds produced by Chinese cedar trees in spring...
Brief Review of Risks
>
Brief Review of Risks
Microbiological Risks from Raw Oysters
Abstract“Raw oyster" in this brief review of risks refers to oyster intended for raw consumption;Raw oysters are considered high-risk food as pathogenic microorganisms may accumulate in their internal tissues during filter feeding;Hyg...
Brief Review of Risks
Radiation and Food Safety
Summary Accidents in nuclear plants can lead to the release of radioactive materials into the natural environment, contaminating the air and water sources. They can make their way into the food chains and accumulate in the human body, wh...
Brief Review of Risks
Hepatitis A and Food Safety
Summary Hepatitis A is a liver inflammation caused by the hepatitis A virus (HAV), which is transmitted primarily by the faecal-oral route. In other words, a person who has never been infected or vaccinated is infected through ingestio...
Brief Review of Risks
Residues of Ethylene Oxide in Food
Summary There have been many recalls and removal of food products from the market worldwide over recent years due to presence of residues of ethylene oxide detected in them; Ethylene oxide is a man-made organic compound which exists i...
Brief Review of Risks
Consumption Risks of Sashimi of Freshwater Aquatic Animals
Summary In the past, there were food poisoning cases in Macao due to consumption of food products made of marinated raw freshwater aquatic animals. “Freshwater fish sashimi” is susceptible to many food safety risks in the processes of ...
Brief Review of Risks
Sous Vide Cooking and Food Safety
Abstract Sous vide is a cooking method where food is vacuum-sealed in a special plastic bag and cooked at a precisely regulated temperature lower than usual cooking for a long period of time, in order to accurately control the doneness,...
Inspection & Quarantine
>
Important Notes and Eligibility Application Procedures for “Agreement on Cooperation in Safety Control of Food Products Manufactured in Macao for Exportation to Mainland China”
Application for Import License and Registration of Retail Establishments of Fresh and Live Food
Popular Science Information
Food Safety Education & Training
>
Food Hygiene Supervision Course
Training Courses on‘Food Safety and Environmental Hygiene’for Food Trade
Food Safety Lectures and Guided Tour Service in 2024
Visit “Food Information Station”
Food Safety Talk for Takeaway Delivery Service
Talk on‘Basic Food Safety Principles for Campus Foodservice’
Video
>
Registration System for Establishments of Takeaway Activities - The First Step in Ensuring Food Safety
Radionuclides Contamination and Food Safety
About us
Contact Us
suggestions
Links
Social Media Platforms
Administrative Procedures
Registration of Establishments of Takeaway Activities
Food Alert
Yu Pin King Brand Red Rice Sample from Thailand Detected with Lead Exceeding Hong Kong’s Legal Limit
Food Safety Fact Sheets
Get to Know Pseudomonas Cocovenenans for Safe Soaking of Wood Ear Mushroom (Black Fungus) in Water
Inspection & Quarantine
Important Notes and Eligibility Application Procedures for “Agreement on Cooperation in Safety Control of Food Products Manufactured in Macao for Exportation to Mainland China”
Food Safety Education & Training
Food Hygiene Supervision Course
Administrative Procedures
Food Alert
Food Safety Fact Sheets
Inspection & Quarantine
Food Safety Education & Training
