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
- 食品召回 行动计划 Food recall action plan
- 食品召回与撤回 Food recalls and withdrawals
- 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
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
L
- 标签—— 通用要求 Labelling general requirements
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
P
- 餐饮业害虫控制 Pest control in food businesses
- 授权检查员的职权 Powers of authorised officers
- 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