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Communication Resource Unit
On-loan Exhibition Boards Resources

Topic Code No. of board

Current Work of the Government on Salt and Sugar Reduction

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

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

Reduce Salt Intake for Your Health *

CRU/FK9/S 3

Major Concerns of Excessive Sugar Intake*

Major Concerns of Excessive Sugar Intake *

CRU/FK8/S 4

Food Safety Advice for Travellers

Food Safety Advice for Travellers*

CRU/FS19/S 4

Avoid Exposure to Harmful Contaminants When Eating Scallops

Avoid Exposure to Harmful Contaminants When Eating Scallops*

CRU/FS18/S 5

Why Should We Avoid Consuming Puffer Fish

Why Should We Avoid Consuming Puffer Fish*

CRU/FS17/S 2

Food Safety Advice for Pregnant Women

Food Safety Advice for Pregnant Women*

CRU/FS16/S 5

Know more about organic food

Know more about organic food*

CRU/FK7 6

Nutrition Label 101

Nutrition Label 101*

CRU/FK6/S 16

Have a Closer Look at Nutrition Labelling

Have a Closer Look at Nutrition Labelling

CRU/FK5/S 30

Veterinary Drug Residues in Food

Veterinary Drug Residues in Food

CRU/FK4 6

Pesticide Residues in Food

Pesticide Residues in Food

CRU/FK3 6
5 Keys to Food Safety

5 Keys to Food Safety

CRU/FS14 14
How to Process Food Plants with Natural Toxin *

How to Process Food Plants with Natural Toxin *

CRU/FS13 1
Understanding Trans Fats

Understanding Trans Fats *

CRU/FK2 5

Labelling Guidelines on Food Allergens, Food Additives and Date Format

Labelling Guidelines on Food Allergens, Food Additives and Date Format

CRU/FL1 4

Genetically Modified Food and its safety

Genetically Modified Food and its safety *

CRU/GM2 6

>Mind Ciguatera Fish Poisoning

Mind Ciguatera Fish Poisoning

CRU/FP3 3

Avoid contact between raw and cooked foods to prevent cross-contamination *

Avoid contact between raw and cooked foods to prevent cross-contamination *

CRU/FS12 5

Acrylamides in food

Acrylamides in food

CRU/FS11 9

Control Food Temperature Properly 4 to 60 Degrees is Risky *

Control Food Temperature Properly 4 to 60 Degrees is Risky *

CRU/FS10 6

Mad Cow Disease

Mad Cow Disease

CRU/FS8 2

Enhance Food Safety Let's Reduce Risks

Enhance Food Safety Let's Reduce Risks

CRU/FS7 12

Ten Golden Rules for Safe Food Preparation

Ten Golden Rules for Safe Food Preparation

CRU/FS6 10

Food Safety Plan

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.

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Last Revision Date : 11-09-2017