Topic Code No. of board
Understanding Trans Fats
Understanding Trans Fats		 CRU/FK17/S 6
5 Keys to Food Safety
5 Keys to Food Safety		 CRU/FK16/S 6
Nutrition Label 101
Nutrition Label		 CRU/FK15/S 6
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
Veterinary Drug Residues in Food
Veterinary Drug Residues in Food		 CRU/FK4 6
Pesticide Residues in Food
Pesticide Residues in Food		 CRU/FK3 6
How to Process Food Plants with Natural Toxin *
How to Process Food Plants with Natural Toxin *		 CRU/FS13 1
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 4
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
How to implement a Food Safety Plan		 CRU/FS4 10
Ten Golden Rules for Safe Food Preparation
Ten Golden Rules for Safe Food Preparation		 CRU/FS3 10
Practice Food Hygiene to Prevent Food-borne Diseases
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.