Guidelines on Food Category System for Food Additives
Guidelines for Classification of Food Products in Relation to “Maximum Residue Limits of Pesticides in Foodstuffs”
Technical Guidelines on Administrative Regulation No. 28/2016 “Nutritional Requirements for Infant Formula”
Microbiological Guidelines for Ready-to-eat Food
Hygiene Guidelines on Preparation of Sous Vide Food
Hygiene Guidelines on Preparation and Serving of Eggs and Egg Products
Hygiene Guidelines on Preparation and Serving of Ice Creams
Hygiene Guidelines on Production of On-site Prepared Ready-to-drink Beverages
Hygiene Guidelines on Preparation and Sale of Siu-mei and Lo-mei
Hygiene Guidelines on Production of Bakery Products
Hygiene Guidelines on Production of Sweet Food
Hygiene Guidelines on Street Food
Hygiene Guidelines on Imported Food
Hygiene Guidelines on Food Purchasing
Hygiene Guidelines on Food Transportation
Guidelines on Keeping Records Relating to Food
Food Recall Guidelines
Hygiene Guidelines on Transportation of Meat
Guidelines on Cooling and Reheating Food
Guidelines on Defrosting Food
Hygiene Guidelines on Time and Temperature Control
Guidelines on Proper Hand Washing for Food Handlers
Guidelines on the Use of Disposable Plastic Food Containers
*Prevent Human Infection with H7N9 Avian Influenza－Guideline for Handlers of Poultry and Food
