Trade Guidelines on Safe Production of Sweet Food
This set of guidelines is intended for food businesses that prepare and sell sweet food. It aims to help food trade implement food safety measures in their operations in order to produce and sell wholesome and safe products.
In addition, some non-hot served sweet food also contains raw ingredients e.g. fresh fruits, fresh fruit juices and eggs, in which a variety of microorganisms such as mould, yeast and bacteria may naturally be found. Besides, unhygienic handling of ready-to-eat sweet food may also result in contamination by dangerous microorganisms e.g. Staphylococcus aureus which may be present on human skin. These factors may affect the safety and hygienic quality of these products.
In order to ensure food safety, it is important to implement food safety measures in the production of sweet food, particularly the non-hot served ones.
