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POLYCYCLIC AROMATIC HYDROCARBONS IN …
3 Risk Assessment Stud ies – Polycyclic Aromatic Hydrocarbons in Barbecued Meat OBJECTIVE This study aims (i) to investigate the levels of polycyclic
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Risk Assessment Studies Report No - 食物安全中心
www.cfs.gov.hk4 most commonly associated with seafood as natural contaminants. Foodborne infections with Vibrio spp. are common in Asia1, including Hong Kong. Vibrio Species
RISK ASSESSMENT ON ARTIFICIAL SWEETENERS …
www.cfs.gov.hk3 Risk Assessment on Artificial Sweeteners in Beverages OBJECTIVE The aims of this study are (i) to estimate the dietary exposures to artificial sweeteners by the secondary school students in Hong Kong and (ii)
MICROBIOLOGICAL RISK ASSESSMENT OF ICE …
www.cfs.gov.hk6 Risk Assessment Studies – Microbiological Risk Assessment of Ice-cream INTRODUCTION Ice-cream represents a congealed dairy product produced by freezing a
食物安全條例 食物進口商／食物分銷商登記申請 申 …
www.cfs.gov.hk^ 必須填寫。 fehb 245c 3 乙部 – 聯絡人 (請提供一位或以上聯絡人的詳細資料作緊急聯絡用途) 如空格不敷應用，請用附錄表格填寫。
Safety and Uses of Food Flavourings
www.cfs.gov.hkSafety and Uses of Food Flavourings Dr. Thierry Cachet Hong Kong, 16 March 2014
Safety and Uses of Food Flavourings - cfs.gov.hk
www.cfs.gov.hk2 Outline of the Presentation • IOFI Mission & Responsibilities • Challenges for Regulating Flavourings • Codex Alimentarius Guideline for the Use of Flavourings
Method validation and verification - Centre for …
www.cfs.gov.hk1 Method validation and verification W. W. Wong Senior Accreditation Officer HKAS 28 April 2009
Pesticide Residues in Food - Centre for Food Safety
www.cfs.gov.hkConsultation Document Proposed Regulatory Framework for Pesticide Residues in Food in Hong Kong Centre for Food Safety Food and Environmental Hygiene Department
Technical Guidance Notes on - cfs.gov.hk
www.cfs.gov.hk5 “sugars” (糖) means all mono-saccharides and di-saccharides present in food. “trans fatty acids” (反式脂肪酸) means the sum of all unsaturated fatty acids which contains at least one nonconjugated and trans double bond.
TECHNICAL ISSUES ON NUTRITION LABELLING
www.cfs.gov.hk1 TECHNICAL ISSUES ON NUTRITION LABELLING – ROUNDING RULES – BACKGROUND Rounding nutrient values is one of the steps in formulating nutrition labels. It involves the work of translating the results of nutrient analysis (i.e.,
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