Government Departments

Food and Environmental Hygiene Department

Contact   Scope of Major Services   Service & Facilities   Publications   Licence

"Vibrio Parahaemolyticus" Food Poisoning A Guide to Application for Bakery Licence A Guide to Application for Composite Food Shop Licence A Guide to Application for Factory Canteen Licence A Guide to Application for Food Factory Licence A Guide to Application for Fresh Provision Shop Licence A Guide to Application for Frozen Confection Factory Licence A Guide to Application for Karaoke Establishment Permits in Restaurants A Guide to Application for Milk Factory Licence A Guide to Application for Non-bottled Drinks Permit/Frozen Confections Permit/Milk Permit A Guide to Application for Restaurant Licence A Guide to Application for Siu Mei and Lo Mei Shop Licence A Guide to Food Manufacturers : Flavoured Ice Beverages A Guide to Food Manufacturers : Frozen Confections A Guide to Food Manufacturers : Sandwiches A Guide to Food Manufacturers : Snowy Moon Cakes Adopt Food Safety System - Hazard Analysis and Critical Control Point Aflatoxin in Foods Aflatoxin in Foods - Chemical Hazards Evaluation Code of Practice on Section 78B orders under Part VA of Public Health and Municipal Services Ordinance (Cap 132) Control Pest Safely Develop a Food Safety Plan (Based on HACCP principles) E. coli O157:H7 Infection Effective Use of Insect Electrocuting Device in Food Premises Food Irradiation Food Safety Focus Guide for the Issue of Health Certificate for Foods of Animal Origin Guide to Application for Small Volume Exemption Guide to Import of Food into Hong Kong How to Implement a Food Safety Plan How to prevent "Bacterial Food Poisoning" How to Wash Your Hands - A Guide to Food Handlers Hygiene Practices for Handling Meat and Meat Products Know More About Food Additives Know more about Japanese Sashimi Know More Genetically Modified Food - Myths and Facts Know More Genetically Modified Food - Pros and Cons of Major Labelling Approaches Know More Genetically Modified Food — Safety & Labelling Know More Genetically Modified Food — The Fundamentals Knowing More About Cooking Oil Let's Remove Stagnnt Water Eliminate Mosquito for Health Living Listeriosis Method Guidance Notes on Nutrition Labelling and Nutrition Claims Microbiological Guidelines for Ready-to-eat Food Microwave Oven - Cooking Hygiene and Safety Mind Ciguatera Fish Poisoning Moon Cakes in Hong Kong - Microbiological Hazards Evaluation Norwalk-like Viruses - Foodborne Pathogen You Should Know Pest Control in Licensed (Food) Premises Practise Food Hygiene to Prevent Food-borne Diseases Preservatives in Food (Amendment) Regulation 2008 Preservatives and Antioxidants User Guidelines Prevent Agricultural Pesticide Poisoning "Poisonous Vegetables" Prevent Paralytic Shellfish Poisoning Read The Food Labels Remove Stagnant Water to Eliminate Mosquito Breeding Rodent Control in Construction Site Rodent Proofing in Licensed Food Premises Salmonella Food Poisoning Sandwiches in Hong Kong - Microbiological Hazards Evaluation Staphylococcal Food Poisoning Sushi and Sashimi in Hong Kong - Microbiological Hazards Evaluation Technical Guidance Notes on Nutrition Labelling and Nutrition Claims Tips on Safe Meals Handling to Food Caterers and Schools Use of Preservatives and Colouring Matters in Chinese New Year Foods - Chemical Hazards Evaluation 自助餐10大安全貼士 (CHINESE ONLY) 食物業安全廣播站 (Chinese Only)