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Microbiological Guidelines for Food
Local Title:
食品微⽣物含量指引
Country/Region:
Hong Kong S.A.R.
Competent Authority:
Center for Food Safety
Type:
Guideline
Status:
In force
Release Date:
2014-08-01
Implementation Date:
2014-08-01
Applicable Scope:
Aquatic & aquatic products; Alcoholic products; Bakery food; Beverage; Candy products; Condiment; Egg & egg products; Food additive; Food for special dietary uses; Frozen drinks; Fruits & vegetables; Grain & grain products; Health food; Infant formula food; Meat & meat products; Milk & milk products; Nutrition fortifier; Oil & oil products; Others
Document
Language Source Title Access
ZH
 Official Microbiological Guidelines for Food
Download
EN
 Official Microbiological Guidelines for Food
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Summary

Microbiological Guidelines for Food are applicable to ready-to-eat food in general and specific food items. It includes 1) chapter 1 Microbiological Criteria for Ready-to-eat Food in General - Aerobic Colony Count (ACC) and Hygiene Indicator Organisms; 2) chapter 2 Microbiological Criteria for Ready-to-eat Food in General - Specific Foodborne Pathogens; 3) chapter 3 Microbiological Criteria for Specific Food Items.

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