2. Trade Guidelines
  1. Hygiene Guidelines on Preparation of Sous Vide Food
  2. Hygiene Guidelines on Preparation and Serving of Eggs and Egg Products
  3. Guidelines for Classification of Food Products in Relation to “Maximum Residue Limits of Pesticides in Foodstuffs”
  4. Technical Guidelines on Administrative Regulation No. 28/2016 “Nutritional Requirements for Infant Formula”
  5. Microbiological Guidelines for Ready-to-eat Food
  6. Hygiene Guidelines on Imported Food
  7. Hygiene Guidelines on Food Purchasing
  8. Hygiene Guidelines on Food Transportation
  9. Guidelines on Keeping Records Relating to Food
  10. Food Recall Guidelines
  11. Hygiene Guidelines on Transportation of Meat
  12. Guidelines on Cooling and Reheating Food
  13. Guidelines on Defrosting Food
  14. Hygiene Guidelines on Time and Temperature Control
  15. Guidelines on Proper Hand Washing for Food Handlers
  16. Guidelines on the Use of Disposable Plastic Food Containers
  17. Operational Guidelines on Retention of Food Samples
  18. Hygiene Guidelines on Production of On-site Prepared Ready-to-drink Beverages
  19. Hygiene Guidelines on Preparation and Sale of Siu-mei and Lo-mei
  20. Hygiene Guidelines on Preparation and Sale of Poon Choi
  21. Hygiene Guidelines on Production of Bakery Products
  22. Hygiene Guidelines on Street Food
  23. *Prevent Human Infection with H7N9 Avian Influenza－Guideline for Handlers of Poultry and Food