1. karGb;rMGMBIs uvtßiPaBmðÚb Gahar FOOD SAFETY EDUCATION ]eTÞsnameday elak hUy vNÑfa GnuRbFansaxaEps¶ÜtcugTI-PñMeBj énGKÁnaykdæankaMkugRtUl 012 510 181

2. matikarénkmµviFI 1-eKalbMNgénkmµviFI 2- esckþIsegçbGMBIbBaðaKuNP aB nig suvtßiPaBmðÚbGaharelIBiPBe lak 3-xøwmsar nig l½kçx½NÐtMrUvénkarbiTsøak elIplitplmðÚbGahar 4-bYnCMhan edIm,Ikat;bnßyeRKaHfñak;énC MgWEdlekItmkBImðÚbGahar 5-esckþIsnñidæan

3. eKalbMNgénkmµviFI 1-edIm,IGb;rMGñkeRbIR)as; GMBIsar³sMxan;énkarkan;kab;mðÚb GahareGaymansuvtßiPaB nig BIrebobedIm,Ikat;bnßyeRKaHfñak;é nCMgWEdlekItmkBImðÚbGahar dUcCa ³ karelIk karb:H karkan;mðÚbGaharCamYynwgéd. 2- elIkkMBs;plitkmµmðÚbGaharkñúgRs ukeGaykan;EtRbesIeLIg. 3- CMrujeGaymankarlk;plitplmðÚbGaha rmanKuNPaB suvtßiPaB ¬kuMeGaymankar EkøgbnøM ehIyplitplEdleFVIcracrenAelITIpSar RtUvEtmankarTTYlxusRtUvBI Gñkkan;kab;mðÚbGahar¦. 4-karBarsuxumalPaBGñkeRbIR)as; nig FanakarGnuvtþn_RtwmRtUvkñúgkar eFVIBaNiC¢kmµ mðÚbGahar.

4. dUcemþcEdlehAfamð ÚbGahar ? mðÚbGahar mann½yfa ³ ral;sarFatu minfaCaplitplsMerc plitplBak;kNþalsMerc b¤enAeqA EdlmanbMNg sMrab;eRbIR)as;kñúgkarbriePaK rbs;mnusS edayrab;bBa©Úl TwksMrab;pwk sárekAs‘U nig ral;sarFatuEdlRtUv)aneKeRbIkñú gkarplit karerobcM b¤RbRBwtþikmµéncMNIGahar bu:Enþminrab;bBa©Úl eRKOgsMGag fñaMCk; b¤sarFatueRbICa]sfeLIy.

5. esckþIsegçbGMBIbBaðaKuNPaB suvtßiPaBmðÚbGaharelIBiPBelak -RbCaCn 800 lannak; ¬PaKeRcInsßitenAkñúgRbeTskMBugG PivDÆn_¦ manCMgWbNþalmkBI karhUbGaharmin)anRKb;RKan; nig minmanKuNPaB. -kumar 3 lannak; ¬GayueRkam 5 qñaM¦ )ansøab;ral;qñaM bNþalmkBI ³ CMgWraK nig karbriePaKGaharminmanKuNPaB nig KµansuvtßiPaB. -kumar 25 ° )ansøab; edaysarmkBIrbbGaharmin)anRKb;RKan ; ¬kgVHRbUetGIun nig famBl¦ nigkarxVHvItamIn nig CatiEr:. -RbCaCnRbEhl 100 lannak; manCMgWmkBIkarBulmðÚbGaharCaer ogral;qñaM.

6. skmµPaBRtYtBinitüTMnijrbs;m®nþIC MnajkaMkugRtUl

12. bBaðarbs;mðÚbGahar nig suxPaB rYmman ³ -BIGtisuxumCIvsa®sþ (Microbiological : Bacteria, Virus and Parasites) -BIsarFatuKImI (Heavy metals, Pesticides, Fertilizers, Food and Colour additives-Synthetic Dye, Salicylic Acid, Acetic Acid exceeding standard ) -karBulEdlekIteLIgBIFmµCati (Mycotoxins, Marine biotoxins for example puffer fish) -karbnßyKuNPaB edaykarbEnßmnUvsarFatuepSg ² (Adulteration) -karbiTsøakmin)anRtwmRtUv (Misbranding) -kgVHGaharrUbtßmÖ.

16. mðÚbGaharEdlKµan KuNPaB nig suvtßiPaB sMrab;GñkeRbIR)as; e): ag k M Bit Kµan søak eR cH suI mansøakminRKb;R Kan;taml½kçx½NÐt MrUv

17. karkMNt;kalbriecäTénplitpl MFD. (Manufacturing Date) : 08-06-2011 EXP. (Expiry Date) : 08-06-2012 BBE. (Best Before) : 17-03-2012 Used By : 19-03-2012 Shelf Life :3 Years after Produced date

18. kalbriecäTé nplitpl

20. MFD : 08-06-2554 (08-06-2011) EXP : 08-06-2555 (08-06-2012) viFIKNna ³ K>s = B>s - 543 ¬mun K>s¦ ]TahrN_ ³ éf¶plit ³ 2554 - 543 = qñaM 2011 éf¶putkMNt; ³ 2555 - 543 = qñaM 2012

21. vIFIedIm,Ikat;bnßyeRKaHKImIkñúg mðÚbGahar ³ - eRbIR)as;fñaMksikmµeGay)anRtwmRt UvtameKalkarN_sþIBIkarGnuvtþn_ksik mµl¥ - TuksarFatuKImIsMrab;lagsMGatedayE LkecjBIkEnøgdak;mðÚbGahar -TuksarFatuKImIEtenAkñúgdb b¤ kMb:ugedImrbs;vaEdlmansøaksBaØas MKal;RtwmRtUv -kuMTuksarFatuKImIkñúgRbGb; b¤ Rbdab;dak;Gahar - minRtUveRbIR)as;CasarFatubEnßmkñ úgmðÚbGahar nUvRbePTsarFatuKImINa EdlBuMmanenA kñúgbBa¢IGnuBaØatRsbc,ab; -eRbIR)as;sarFatuKImIEtRbePT Food Grade eGay)anRtwmRtUvtamkMritGnuBaØat - eRbIR)as;eFVICasMbkevcx©b;mðÚbG ahar RtUvmanlkçN³CaRbePT Food Grade -bþÚreRsaméd nig lagédeGay)ans¥atbnÞab;BIeFVIkardu Hlag nig CUtsMGatTIkEnøg.

22. xøwmsar nig l½kçx½NÐtMrUvénkarbiTsøakelI plitplmðÚmGahar -karbiTsøakelIplitplmðÚbGahar KWedIm,Ipþl;B½t’manc,as;las; nig RKb;RKan;dl; GñkeRbIR)as; nigsMrab;Pñak;garmansmtßkic©RKb;RKg. - l½kçx½NÐtMrUvénkarbiTsøakelIplitplmðÚ mGaharrYmman ³ 1-eQµaHplitplmðÚbGahar5- eQµaH nig Gas½ydæanrbs;GñkTTYlxusRtUv 2-brimaNsuT§ (Quantity and Price Comparision) 6- kalbriecäTmðÚbGahar (Shelf Life) 3-bBa¢IGaharrUbtßmÖ (Healthy Diet) 7- elxLÚt_ 4-bBa¢IeRKOgpSM (Allergy) 8- B½t’manepSg ² ( ZIP CODE, UPC, COUNTRY,...ETC.)

23. niymn½yGMBIkarcMl gemeraK (CROSS-CONTAMINATION) KWCaBaküviTüasaRsþ faetIemeraKGacraldalBImðÚbGaharmYy eTAkan;mðÚbGaharmYyeToty:agdUcemþc ?

24. bYnCMhanedIm,Ikat;bnßyeRKa Hfñak;énCMgWEdlekItBImðÚb Gahar 1>sMGat ¬lagéd nigépÞénvtßúEdlykmkeRbIR )as;¦ 2>Tukdak;edayELk² BIKña ¬rbs;q¥in nig eqA¦ 3>cMGin ¬eGay)anRtwmRtUvtamsItu NðPaB¦ 4>rkSaenAkEnøgRtCak; ¬kMueGays¥úy b¤xUcKuNPaB nig edIm,IbgáarkarcMlgemeraK¦.

25. etIRtUvkMcat;emeraK tamviFINa ? eyIgnaMKñakMcat;emeraKedaykarcMGin mðÚbGahar eGay)anRtwmRtUv. ]TahrN_ ³ 1>sac;ciRBa©aM - HAMBURGER sac;RCUk sac;eKa sac;kUnecom sac;kUneKa ³ 71 °C ¬kMedAxagkñúg¦ -sac;man; nig sac;man;)araMg ³ 74 °C 2>sac;bnÞH nig duMRkas; ¬sac;eKa sac;ecom sac;kUneKa sac;man; sac;man;)araMg nig sac;RCUk¦³ -minsUvq¥in ¬RBYl ²¦ ³ 63 °C -q¥inmFüm ³ 71 °C -q¥in ³ 77 °C

26. 3>sac;bnÞHRkas; nigdMuRkas; ¬sac;eKa sac;kUneKa nigsac;ecom¦ - minsUvq¥in¼RBYl² ³ 63 °C - q¥inmFüm ³ 71 °C - q¥in ³ 77 °C

27. 4>sac;RCUk ¬sac;ciRBa©aM duMRkas; nigq¥wgCMnI¦ - mFüm ³ 71 °C - q¥in ³ 77 °C 5>sac;ePøARCUk ³ 71 °C 6>sac;Rkk ³ 71 °C 7>sac;bsubkSI ¬man; Ta k¶an. l.¦³ 82 °C

28. 8>s‘ut ³ econ b¤es¶arKWRtUvEtq¥inl¥ (YOLK AND WHITE ARE FIRM) DANGEROUS MICRO-ORGANISM Bacterial may be found on egg shell surface such as : Streptococcus, Staphylococcus, Micrococcus and Bacillus. The principal symptoms are fever, headache, nausea,vomiting, abdominal pain and diarrhoea. 9>Twks‘ub ³ 71 °C 10>Twksg;xüa ³ 71 °C

29. Refrigerator and Freezer Storage

30. karrkSamðÚbGahareGayman suvtßiPaB niyayCarYmKW ³ RtUverobcMGahar nig GahareRkAeBlBIc®gáanrbs;Gñke GaymansuvtßiPaB tamEdlGaceFVIeTA)an. CagenHeTot cMeBaHmðÚbGaharEdlenAsl; bnÞab;BI karbriePaK ¬ebIcg;briePaKeLIgvij RtUvkMedAvarhUtdl;sItuNðPaB 74 °C. karrkSamðÚbGahareGayRtCak;kñ úgTUrTwkkk minRtUveGaysItuNðPaB x<s;Cag 5 °C ehIycMNucbgákKW -18 °C eFVIy:agenH KWedIm,IkuMeGayBBYkemeraK EdlbgáeRKaHfñak; rIkduHdal nig BRgIkxøÜn )ankan;EtxøaMg.

31. kuMTukGaharEdlcMGinrYc enAsItuNðPaBFmµta elIsBI 2 em:ag Two Hours To Your Health When you purchase hot cooked food, keep it hot. Eating and enjoy your food within two hours to prevent harmful bacteria from multiplying. If you are not eating within the two hours and you want to keep your food hot, so keep it in the oven set/ microwave oven at temperature 60 °C or above.

32. krNIsikSaGMBIB½t’manrbs;plit plevcx©b;eRsc nigkareRbIPasasMrab;plitplkñú gRsuk nig plitplnaMcUl TsSn³énkareRbI Sticker sMrab; biTelIplitplmðÚbGahar nigminEmnmðÚbGaharCaPasaCati cMeBaHplitplnaMcUl. etItMrUveGaymanB½t’mancaM)ac;GVIxøH ? sMrab;eGayGñkeRbIR)as;GacTTYlyk)an nig sMrab;Pñak;garman smtßkic©gayRsYlkñúgkarRKb;RKg. ]TahrN_ ³

33. mIkBa©b; YUMMY TMgn;suT§ ³ 40 Rkam eRKOgpSM ³ emSAsalI GMbilGIuy:Ud eRmc sár eRbgrukçCati emSAxÞwm sac;man; nig b‘Íecg RbPBplitpl ³ RbeTsevotNam l¥bMputeRbIeGay)anmunéf¶TI ³ 18 Ex kBaØa qñaM 2012 GñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx 18 pøÚv 144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj TUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³ ¬855¦ 012 510181

34. TwkRkUc TATO cMNuHsuT§ ³ 300 mIlIlIRt eRKOgpSM ³ TwkEpøkRkUc 25 ° sár 12 ° Twk 63 ° RbPBplitpl ³ RbeTséf l¥bMputeRbIeGay)anmunéf¶TI ³ 18 Ex kBaØa qñaM 2012 GñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx 18 pøÚv 144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj TUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³ ¬855¦ 012 510181

35. søwkéRKbgák TMgn;suT§ ³ 200 Rkam eRKOgpSM ³ søwkéRK RbPBplitpl ³ RbeTsevotNam GñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx 18 pøÚv 144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj TUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³ ¬855¦ 012 510181

36. RtIcMhuybgák TMgn;suT§ ³ 2 KILÚRkam rkSakñúgsItuNðPaB ³ - 18 °C l¥bMputeRbIeGay)anmunéf¶TI ³ 18 Ex kBaØa qñaM 2012 eRKOgpSM ³ GMbil RtI RbPBplitpl ³ RbeTsevotNam GñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx 18 pøÚv 144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj TUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³ ¬855¦ 012 510181 bnÞab;BIeFVIeGayrlay hambgákeLIgvij

37. plitplsac;Rss;evcx© b;kñúgRsuk sac;RCUk r eal-, rkSakñúgsItuNðPaB ³ + 5 °C eRbIeGay)anmunéf¶TI ³ 18 Ex emsa qñaM 2012 tMélkñúgmYyKILÚRkam ³ 1>52 $ TMgn;suT§ ³ 0>528 KILÚRkam tMél ³ 0>80 $

38. fñaMsMlab;stVl¥itcéR g cMNuHsuT§ ³ 625 mIlIlIRt RbPBplitpl ³ RbeTsswgðbUrI putkMNt;eRbIR)as; ³ 31 Ex FñÚ qñaM 2013 rebobeRbIR)as; ³ bnÞab;BI)aj; RtUvbiTTVar bg¥Üc ry³eBlBI 5 eTA 15 naTI karTukdak; ³ rkSaeGayq¶ayBIkMedA GNþatePøIg nigeGayq¶ayBIédekµg GñknaMcUl ³ Rkumh‘un PñMeBj-swgðbUrI pÞHelx 27 pøÚv 144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj TUrs½BÞelx ³ ¬855¦ 012 510181

39. STICKER ABOUT SMOKING ANY MINISTRY Brand............ Nicotine.....% Condense.......% SMOKING CAUSE HARMFUL TO HEALTH

40. c,ab;sþIBI karRKb;RKgKuNPaB suvtßiPaB elIplitpl TMnij nig esva cuHéf¶TI 26 Ex mifuna qñaM 2000 man 8 CMBUk = 74 maRta

41. GKÁnaykdæankm<úCaRtYtB initüTMnij nIhr½N-Gahr½N nigbRgáabkarEkøgbnMø “kaMkugRtUl” manm®nþICMnajRtYtBinitüKuNPaB suvtßiPaB elIplitpl TMnij nigesva TaMg 24 raCFanI-extþ manParkic©³ RtYtBinitüEpñkBaNiC¢kmµ nigb®gáabkarEkøgbnøMTMnij eyag³ RBHraCRkmelx n>s¼rkm¼0600¼001 cuHéf¶TI 21 Ex mifuna qñaM 2000 c,ab;sþIBI karRKb;RKgKuNPaB suvtßiPaB elIplitpl TMnij nig esva

42. eTasb,BaØtþi ³ CnNaEdlRbRBwtþielµIsnwgmaRta énc,ab;sþIBIkarRKb;RKgKuNPaB suvtßiPaB elIplitpl TMnij nig esva> -RtUvBin½yCaR)ak;BI 500>000 erol dl; 1>000>000 erol ¬sBaØaKuNPaB¦. -RtUvpþnÞaeTasdak;Bn§naKarBI 6 éf¶ dl; 1 Ex nig Bin½yCaR)ak;BI 1>000>000 erol dl; 5>000>000 erol b¤ eTasNamYyéneTasTaMgBIrenH ¬kareFVIRbtievTn_Camun kareKcevHBIkar RtYtBinitü plitplEkøgbnøM GaharERbRbYlKuNPaB b¤ manCatiBul ]bkrN_sMrab;kic©EkøgbnøM nig ]bkrN_sMrab;val; b¤ føwgBuMRtwmRtUv¦. -RtUvpþnÞaeTasdak; Bn§naKarBI 1 Ex dl; 1 qñaM nig Bin½yCaR)ak;BI 5>000>000 erol dl; 10>000>000 erol b¤ eTasNamYyéneTasTaMgBIrenH ¬yfaRbePT RbPB FatupSM brimaN kalbriecäT karEkøgbnøM ERbRbYlKuNPaB b¤ manCatiBul nigkarpSayBaNiC©kmµ manlkçN³ PUtkuhk¦.

43. kñúgkrNIminragcalcMeBaHbTelµIsnwgmaRta énc,ab;enH RtUvpþnÞaeTaseTVeLIgTaMgkarpþnÞaeTas Bin½yCaR)ak; TaMgkarpþnÞaeTasdak;Bn§naKar edayBuM Tan;KitbBa©ÚlnUveTasRBhµTNÐF¶n;F¶r cMeBaHbc©½yénbTelµIs EdlbgáeGaymaneRKaHfñak;dl; suxPaB suvtßiPaB b¤ dl;GayuCIvitrbs;GñkeRbIR)as;. karGnuvtþn_viFankarR)atiePaKman ³ 1-karXat;TukbeNþaHGasnñ ¬LÚt_plitplmnÞilsgS½y LÚt_BuMsmRsb nig ]bkrN_bMerIkarEkøgbnøM¦ 2-karcat;EcgeGaymanlkçN³smRsb ¬karbþÚrelxcMNat;fñak;plitpl-karbiTsøak¦ 3-karbþÚrTisedA ¬bBa¢ÚneTAshRKaseFVIkarEkécñeGay)an smRsbtamc,ab; b£ nIhr½Nkmµ¦ 4-karrwbGUs ¬BinitüeXIjedaypÞal;EPñk b£ bnÞab;BIkarykKMrU- TTYlsÁal;faBuMsmRsbeTAnwgc,ab;¦ 5-karkMeTcecal ¬plitplminmanKuNPaN suvtßiPaBsMrab;GñkeRbIR)as;¦.

44. karGnuvtþn_elIvisalPaBéneTa sb,BaØtþirbs;c,ab;man ³ 1-cMeBaHplitpl b¤ TMnij RtUveFVIkarrwbGUs nig kMeTcecal 2-cMeBaHm©as; RtUveFVIkarpakBin½y nigCab;Bn§naKar 3-TItaMgGaCIvkmµ RtUvp¥akCabeNþaHGasnñ b¤ CasßaBr.

45. esckþIsnñidæan -begáInkaryl;dwg GMBIeRKaHfñak;énCMgWEdlekItmkBI mðÚbGahar ¬GtisuxumCIvsa®sþ sarFatuKImI nigktþaepSg² ¦. - sar³sMxan;énkarbiTsøakelIplitplmðÚbG har. -eFVIkarcg¥úlbgðaj elIksÞÜy EklMGGñkkan;kab;plitplmðÚbGahar edIm,ITTYlyk )annUvplitplmYyEdlsmRsbtamsþg;da rW bTdæanbec©keTs. -mðÚbGaharmansuvtßiPaB nig KuNPaBsMrab;GñkeRbIR)as;. -kareFVIGaCIvkmµ nigBaNiC¢kmµRbkbedayPaBRtwmRtU v nig esµIPaB. -RbeTsCatiTTYl)annUvPaBrugerOg.

46. sUmGrKuNcMeBaHk arykcitþTukdak;sþab; rbs;Gs;elak nigelakRsI References : -Partnership for Food Safety Education, 2005 Web Site http ://www.fightbac.org -A Food labelling Guide, September 1994 -National Food Safety Education Month, 2005 Web Site http://www.foodsafety.gov -Food Labelling, Fortification and Related Issues by Ms Zeina Sifri, UNFAO, 1997 -International Trade of Food by Dick Dawson, FAO Consultant -Labelling of Food Product (Ministry of Industry, Mines and Energy), 2000 -On Measures Against Food Product Devoid of Appropriate Packaging Labels (Ministry of Commerce), 1999 -Law on the Management of Quality and Safety of Product and Service, 2000.