Chinese simplified

• 4 小时/2 小时规则  4-hour / 2-hour rule   

A 

• 未通过审查 需采取措施  Audit failure factsheet  

C

• 食品企业的清洁与消毒 Cleaning and sanitising in a retail food businesses
• 冷却潜在危害食品 Cooling potentially hazardous food

F  

• 食品处理员基础培训 Food Handler Basics training
• 食品召回 行动计划 Food recall action plan 
• 食品召回与撤回 Food recalls and withdrawals 
• 孕期食品安全 Food safety during pregnancy brochure
• 餐饮供应商的食品安全要求 Food safety for caterers 
• 食品安全指引 生蛋制品的制备 Food safety guidelines for the preparation of raw egg products
• 食品安全指南 零售贝类湿藏专用  Food safety guidelines for the wet storage of shellfish at retail 
• 食品安全检查须知 Food safety inspections: what to expect

G

• 审查指南 Guidance on audits   

H

• 食品行业洗手规范 Hand washing in food businesses  
• 食品作业人员 的健康与卫生要求 Health and hygiene requirements of food handlers  

I

• 未通过检查 需采取措施 Inspection failure factsheet 

M

• 制作 大米点心 Manufacturing rice based desserts
• 生产商与批发商 检查方案 操作指南 Manufacturer Wholesaler Inspection Program Guidance   

N

• 食品零售企业 通知 Notification for retail food businesses 

P

• 餐饮业害虫控制  Pest control in food businesses 
• 防止食品污染 Protecting food from contamination 

S

• 安全加工生蛋制品 Safe preparation of raw egg products 
• 关于食品企业食品标准法规的变更 Standard 3.2.2A overview
• 含二氧化硫的肉类 Sulphur dioxide in meat