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  3. Food Hygiene Guides
  1. Guide on Hygiene Practices - Use of Aluminium-Containing Food Additives
  2. Guide on Hygiene Practices - Disposable Gloves
  3. Guide on Hygiene Practices - Chinese New Year Dishes
  4. Guide on Hygiene Practices - Using Online Food Ordering Platforms and Providing Food Delivery Service (F&B Industry)
  5. Guide on Hygiene Practices - Handling and Serving Food Ingredients for Hot Pot
  6. Guide on Hygiene Practices - Repair and Maintenance Works
  7. Guide on Hygiene Practices - Use of Disposable Tableware
  8. Guide on Hygiene Practices - Preparation of Desserts and Pastries
  9. Guide on Hygiene Practices - Personal Hygiene
  10. Guide on Hygiene Practices - Handling Pre-cut Fruit
  11. Guide on Hygiene Practices - Defrosting Food
  12. Guide on Hygiene Practices - Time and Temperature Control
  13. Guide on Hygiene Practices - Food Transport
  14. Guide on Hygiene Practices - Food Safety of School Meals
  15. Guide on Hygiene Practices - Ready to drink Beverages and Edible Ice
  16. Guide on Safety of Drinking Water and Food for Disaster Relief
  17. Handbook on Safety of Drinking Water and Food for Disaster Relief
  18. Guide on Hygiene Practices - Sushi and Sashimi
  19. Guide on Hygiene Practices - Siu-mei (Roasted Meat) and Lo-mei (Food Braised in Soy Sauce) Meat Products
  20. Guide on Hygiene Practices - Food Souvenirs: Jerky
  21. Guide on Hygiene Practices - Display and Sale of Food in the Street
  22. Guidelines on Hygiene Practices for Food Shows and Expositions