Topic |
Code |
No. of board |
Risks of cross-boundary meal order and delivery |
CRU/FS21 |
4 |
Know More about Superbugs Hidden in Food |
CRU/FS20 |
4 |
Understanding Trans Fats |
CRU/FK17/S |
6 |
5 Keys to Food Safety |
CRU/FK16/S |
6 |
Nutrition Label |
CRU/FK15/S |
6 |
Current Work of the Government on Salt and Sugar Reduction * |
CRU/FK11/S |
2 |
Award-winning Recipes of the 2016 Junior Chefs' Culinary Ideas of Salt and Sugar Reduction Competition * |
CRU/FK10/S |
2 |
Reduce Salt Intake for Your Health * |
CRU/FK9/S |
3 |
Major Concerns of Excessive Sugar Intake * |
CRU/FK8/S |
4 |
Food Safety Advice for Travellers* |
CRU/FS19/S |
4 |
Avoid Exposure to Harmful Contaminants When Eating Scallops* |
CRU/FS18/S |
5 |
Why Should We Avoid Consuming Puffer Fish* |
CRU/FS17/S |
2 |
Food Safety Advice for Pregnant Women* |
CRU/FS16/S |
5 |
Know more about organic food* |
CRU/FK7 |
6 |
Veterinary Drug Residues in Food |
CRU/FK4 |
6 |
Pesticide Residues in Food |
CRU/FK3 |
6 |
How to Process Food Plants with Natural Toxin * |
CRU/FS13 |
1 |
Labelling Guidelines on Food Allergens, Food Additives and Date Format |
CRU/FL1 |
4 |
Genetically Modified Food and its safety * |
CRU/GM2 |
6 |
Mind Ciguatera Fish Poisoning |
CRU/FP3 |
4 |
Avoid contact between raw and cooked foods to prevent cross-contamination * |
CRU/FS12 |
5 |
Acrylamides in food |
CRU/FS11 |
9 |
Control Food Temperature Properly 4 to 60 Degrees is Risky * |
CRU/FS10 |
6 |
Mad Cow Disease |
CRU/FS8 |
2 |
Enhance Food Safety Let's Reduce Risks |
CRU/FS7 |
12 |
Ten Golden Rules for Safe Food Preparation |
CRU/FS6 |
10 |
Food Safety Plan |
CRU/FS5 |
14 |
How to implement a Food Safety Plan |
CRU/FS4 |
10 |
Ten Golden Rules for Safe Food Preparation |
CRU/FS3 |
10 |
Practice Food Hygiene to Prevent Food-borne Diseases |
CRU/FS2 |
8 |