1. Important Notes for Delivery of Takeaway Food
  2. Food Safety Talk for Takeaway Delivery Service
  3. Talk on Basic Food Safety Principles for Campus Foodservice
  4. Food Hygiene Supervision Course
  5. Food Safety and Environmental Hygiene Advanced Course
  6. Food Safety and Environmental Hygiene Basic Course
  7. Supportive Services for Food Industry - On-the-job Training Programs
  8. Food Information Station
  9. Food Safety Reminders
  10. Employees and Disinfection Staff of Cold Chain Food Industry - Correct Way to Put On Personal Protective Equipment (PPE)
  11. Personal Protective Precautions - For Cold-Chain Food Workers
  12. Epidemic Prevention - How to Eat Cold-chain Food Products Safely?
  13. Epidemic Prevention - 6 Tips for Dining in Food Establishments (Poster)
  14. Safe Preparation of Eggs and Egg Products
  15. Eat Chicken Eggs Without Worries
  16. Enjoy Mooncakes Safely at Mid-Autumn Festival
  17. Enjoy Zongzi Safely in Dragon Boat Festival
  18. Safely Have a Barbecue
  19. Enjoy Hot-Potting Safely
  20. Buy Meat Without Worries
  21. Enjoy Poon Choi Without Worries
  22. Food Safety Reminders (Stickers)
  23. Get a Clear Understanding of Food Safety Risks Associated with Online Shopping
  24. 【Be a Smart Consumer】Note for Ordering Food Delivery
  25. Shopping for Food Through Online Platforms or Surrogate Purchasing Agencies
  26. How to Use Refrigerator Correctly
  27. Method of Washing Fruits and Vegetables
  28. Food Storage and Display (Poster)
  29. Food Handling (Poster)
  30. Thawing Food Properly (Poster)
  31. Properly Washing Your Hands to Eliminate Bacteria
  32. 5 Keys to Food Safety in ABCDE
  33. 5 Keys to Safer Food
  34. Food safety standards of "Maximum residue limits of pesticides in foodstuffs" entered into force in April 2020
  35. Getting to Know Food Safety Standards in Macao
  36. Food Safety Standards in Force
  37. Let’s Learn About: Pesticide Residues
  38. Guide on Hygiene Practices - Use of Aluminium-Containing Food Additives
  39. Guide on Hygiene Practices - Disposable Gloves
  40. Guide on Hygiene Practices - Chinese New Year Dishes
  41. Guide on Hygiene Practices - Handling and Serving Food Ingredients for Hot Pot
  42. Guide on Hygiene Practices - Repair and Maintenance Works
  43. Guide on Hygiene Practices - Use of Disposable Tableware
  44. Guide on Hygiene Practices - Preparation of Desserts and Pastries
  45. Guide on Hygiene Practices - Personal Hygiene
  46. Guide on Hygiene Practices - Handling Pre-cut Fruit
  47. Guide on Hygiene Practices - Defrosting Food
  48. Guide on Hygiene Practices - Time and Temperature Control
  49. Guide on Hygiene Practices - Food Transport
  50. Guidelines on Hygiene Practices for Food Shows and Expositions
  51. Guide on Safety of Drinking Water and Food for Disaster Relief
  52. Guide on Hygiene Practices - Ready to drink Beverages and Edible Ice
  53. Guide on Hygiene Practices - Sushi and Sashimi
  54. Guide on Hygiene Practices - Siu-mei (Roasted Meat) and Lo-mei (Food Braised in Soy Sauce) Meat Products
  55. Guide on Hygiene Practices - Food Souvenirs: Jerky
  56. Guide on Hygiene Practices - Display and Sale of Food in the Street
  57. Guide on Hygiene Practices - Using Online Food Ordering Platforms and Providing Food Delivery Service (F&B Industry)
  58. Guide on Hygiene Practices - Food Safety of School Meals