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1.45 M Jul 30, 2013
Guide
lines on Identification and Labelling of Oilfish / Cod
437.88 K Jul 29, 2013
Trade
Guide
lines on Reducing Trans Fats in Food
2.43 M Jul 29, 2013
Guide
to Application for Small Volume Exemption (PDF)
265 K Jul 29, 2013
Method Guidance Notes on Nutrition Labelling and Nutrition Claims
1.44 M Jul 29, 2013
Technical Guidance Notes on Nutrition Labelling and Nutrition Claims
1.38 M Jul 29, 2013
Hong Kong Trade
Guide
lines on Safe Production of Rice and Noodles
573.16 K Jul 29, 2013
Guide
lines for Safe Preparation and Handling of Poached Chicken - A
Guide
to Consumer
210 K Jul 29, 2013
Guide
lines for Safe Preparation and Handling of Poached Chicken - A
Guide
to Food Factory, Foodservi
599.43 K Jul 29, 2013
Hong Kong
Guide
lines on the Use of Aluminiumcontaining Food Additives
2.06 M Jul 29, 2013
Guide
lines to the Trade on Reducing the Level of Ethyl Carbamate in Alcoholic Beverages during Stora
36 K Jul 26, 2013
Guide
lines on the Use of Disposable Tray Liners
3.35 M Jul 26, 2013
Trade
Guide
lines on Safe Production of Chinese Cold Dishes
92 K Jul 26, 2013
Trade
Guide
lines on Reducing Acrylamide in Food
503 K Jul 26, 2013
A
Guide
for Food service and Retail Outlets - Practise Food Hygiene to Prevent Hepatitis A and Hepat
1.02 M Jul 26, 2013
Trade
Guide
lines on Safe Production of Sweet Food
982.31 K Jul 26, 2013
Trade
Guide
lines on Safe Production of Buns and Sandwiches
297.94 K Jul 26, 2013
CAC/GL 80-2013
Guide
lines on the Application of Risk Assessment for Feed
233.37 K Jul 26, 2013
CAC/GL 79-2012
Guide
lines on the Application of General Principles of Food Hygiene to the Control of
196.31 K Jul 26, 2013
CAC/GL 78-2011
Guide
lines for the Control of Campylobacter and Salmonella in Chicken Meat
344.22 K Jul 26, 2013
CAC/GL 77-2011
Guide
lines for Risk Analysis of Foodborne Antimicrobial Resistance
23.71 K Jul 26, 2013
CAC/GL 75-2010
Guide
lines on Substances used as Processing Aids
201.31 K Jul 26, 2013
CAC/GL 74-2010
Guide
lines on performance criteria and validation of methods for detection, identific
119.96 K Jul 26, 2013
CAC/GL 73-2010
Guide
lines on the Application of General Principles of Food Hygiene to the Control of
171.09 K Jul 26, 2013
CAC/GL 72-2009
Guide
line on Analytical Terminology
467.53 K Jul 26, 2013
CAC/GL 71-2009
Guide
lines for the Design and Implementation of National Regulatory Food Safety Assur
100.04 K Jul 26, 2013
CAC/GL 70-2009
Guide
lines for Settling Disputes on Analytical (Test) Results
170.26 K Jul 26, 2013
CAC/GL 69-2008
Guide
line for the Validation of Food Safety Control Measures
106 K Jul 26, 2013
CAC/GL 68-2008
Guide
line for the Conduct of Food Safety Assessment of Foods Derived from Recombinant
24 K Jul 26, 2013
CAC/GL 66-2008
Guide
lines for the Use of Flavourings
15.26 K Jul 26, 2013
CAC/GL 65-1997 Harmonized
Guide
lines for Internal Quality Control in Analytical Chemistry Laboratori
277.57 K Jul 26, 2013
CAC/GL 63-2007 Principles and
Guide
lines for the Conduct of Microbiological Risk Management
197.56 K Jul 26, 2013
CAC/GL 61-2007
Guide
lines on the Application of General Principles of Food Hygiene to the Control of
154.57 K Jul 26, 2013
CAC/GL 59-2006
Guide
lines on Estimation of Uncertainty of Results
133.27 K Jul 26, 2013
CAC/GL 58R-2005 Regional
Guide
lines for Codex Contact Points and National Codex Committees (Near Eas
108.57 K Jul 26, 2013
CAC/GL 57R-1999 Regional
Guide
lines for Codex Contact Points and National Codex Committees (Asia)
48 K Jul 26, 2013
CAC/GL 56-2005
Guide
lines on the Use of Mass Spectrometry (MS) for Identification, Confirmation and
17.37 K Jul 26, 2013
CAC/GL 55-2005
Guide
lines for Vitamin and Mineral Food Supplements
53.12 K Jul 26, 2013
CAC/GL 54-2004
Guide
lines on Measurement Uncertainty
284.57 K Jul 26, 2013
CAC/GL 53-2003
Guide
lines on the Judgement of Equivalence of Sanitary Measures associated with Food
27.54 K Jul 26, 2013
CAC/GL 51-2003
Guide
lines for Packing Media for Canned Fruits
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