Food Safety Information

　　The Food Safety Law came into force on 20 October 2013, regulating food safety supervision and management, precautionary, control and contingency measures against food safety risks, and the mechanism for handling food safety incidents. The food industry is obliged to engage in legal production and trade of safe food, and keep purchase and sales records or relevant receipts. The Municipal Affairs Bureau shall be responsible for monitoring and control in the area of food safety.

The food safety law (Law No. 5/2013)
Promotional leaflet for food safety law
Crime of the production and operation of deleterious food
Administrative violation

Regulations Relevant to Food Safety Standards
The Chief Executive, after consulting with the Executive Council, formulated this complementary administrative regulation in accordance with Paragraph 5 of Article 50 of “ The Basic Law of the Macao Special Administrative Region” as well as Clause 3 of Article 7 of Law No. 5/2013 “Food Safety Law”.

Standard Items	Standards
Food Additives	Administrative Regulation No. 30/2017: Standards for Use of Food Colourings in Food
	Administrative Regulation No. 12/2018: Standards for Use of Sweeteners in Food → Macao Food Safety Standard Database
	Administrative Regulation No. 7/2019: Standards for Use of Preservatives and Antioxidants in Food Supplementary Document: Q&A on Standards for the Use of Food Additives → Macao Food Safety Standard Database
	Note: Food Classification refers to ‘Guidelines on Food Category System for Food Additives’
Prohibited Substances in Food	Administrative Regulation No. 6/2014: List of Prohibited Substances for Use in Food Administrative Regulation No. 3/2016: Amendment to Administrative Regulation No. 6/2014 ‘List of Prohibited Substances for Use in Food’
Residues in Food	Administrative Regulation No. 13/2013: Maximum Residue Limits of Veterinary Drugs in Food
Residues in Food	Administrative Regulation No. 11/2020: Maximum Residue Limits of Pesticides in Foodstuffs Supplementary Document: Guidelines for Classification of Food Products in Relation to “Maximum Residue Limits of Pesticides in Foodstuffs” Administrative Regulation No. 2/2023: Amendment to Administrative Regulation No. 11/2020 “Maximum Residue Limits of Pesticides in Foodstuffs” Supplementary Document: Guidelines for Classification of Food Products in Relation to “Maximum Residue Limits of Pesticides in Foodstuffs”
Contaminants and Toxins in Food	Administrative Regulation No. 16/2014: Maximum Limits of Radionuclides in Food
	Administrative Regulation No. 13/2016: Maximum Limits of Mycotoxins in Food
	Administrative Regulation No. 23/2018: Maximum Limits of Heavy Metal Contaminants in Food Supplementary Document: Explanation and Examples of Some Food Categories in Relation to “Maximum Limits of Heavy Metal Contaminants in Food”
Microorganisms in Food	Administrative Regulation No. 16/2015: Limits of Pathogenic Microorganisms in Powdered Infant Formula
	Administrative Regulation No. 2/2016: Limits of Pathogenic Microorganisms in Dairy Products
	Microbiological Guidelines for Ready-to-eat Food
Nutritional Composition of Food Products	Administrative Regulation No. 28/2016: Requirements for Nutritional Ingredients of Infant Formula

Macao Food Safety Standard Database

The content of the database of food safety standards includes the Administrative Regulation No. 12/2018 “Standards for Use of Sweeteners in Food” and Administrative Regulation No. 7/2019 “Standards for Use of Preservatives and Antioxidants in Food”.

Identification Numbers of Food Additives Search

Trade Guidelines

In accordance with Clause 1 of Article 4 of “Food Safety Law”, the Municipal Affairs Bureau is responsible for the supervision and enforcement of the mentioned law; also, it has the authority to issue food safety guidelines for food producers and business operators.

Classification	Trade guidelines
Basic Management	Hygiene Guidelines on Imported Food Hygiene Guidelines on Food Purchasing Guidelines on the Use of Disposable Plastic Food Containers Guidelines on Keeping Records Relating to Food Guidelines on Proper Hand Washing for Food Handlers Food Recall Guidelines Hygiene Guidelines on Food Transportation Guidelines on Defrosting Food Guidelines on Cooling and Reheating Food Hygiene Guidelines on Time and Temperature Control Prevent Human Infection with H7N9 Avian Influenza－Guideline for Handlers of Poultry and Food Hygiene Guidelines on Transportation of Meat
Food Categories	Hygiene Guidelines on Production of On-site Prepared Ready-to-drink Beverages Hygiene Guidelines on Preparation of Desserts Hygiene Guidelines on Production of Bakery Products Hygiene Guidelines on Preparation and Sale of Siu-mei and Lo-mei Hygiene Guidelines on Supply and Sale of Ice-cream
Seasonal Food	Hygiene Guidelines on Preparation and Sale of Poon Choi
Group Catering and Dining	Operational Guidelines on Retention of Food Samples
Technical Parameters	Microbiological Guidelines for Ready-to-eat Food Technical Guidelines on Administrative Regulation No. 28/2016 “Nutritional Requirements for Infant Formula”