Audio-visual Resources

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

Remarks :

1. All the exhibition boards are available in Chinese version only except those marked with a *
2. Size of the exhibition board is about 79cm x 99cm, some topics have board with smaller size at about 42cm x 60cm.