karGb;rMGMBIsuvtßiPaBmðÚ

bGaharFOOD SAFETY EDUCATION

]eTÞsnamedayelak hUy vNÑfa

GnuRbFansaxaEps¶ÜtcugTI-PñMeBj

énGKÁnaykdæankaMkugRtUl012 510 181

matikarénkmµviFI 1-eKalbMNgénkmµviFI2-esckþIsegçbGMBIbBaðaKuNPaB nig suvtßiPaBmðÚbGaharelIBiPBelak

3-xøwmsar nig l½kçx½NÐtMrUvénkarbiTsøakelIplitplmðÚbGahar

4-bYnCMhan edIm,Ikat;bnßyeRKaHfñak;énCMgWEdlekItmkBImðÚbGahar

5-esckþIsnñidæan

eKalbMNgénkmµviFI1-edIm,IGb;rMGñkeRbIR)as;

GMBIsar³sMxan;énkarkan;kab;mðÚbGahareGaymansuvtßiPaB nig BIrebobedIm,Ikat;bnßyeRKaHfñak;énCMgWEdlekItmkBImðÚbGahar dUcCa ³ karelIk karb:H karkan;mðÚbGaharCamYynwgéd .

2-elIkkMBs;plitkmµmðÚbGaharkñúgRsukeGaykan;EtRbesIeLIg .

3-CMrujeGaymankarlk;plitplmðÚbGaharmanKuNPaB suvtßiPaB ¬kuMeGaymankar EkøgbnøM ehIyplitplEdleFVIcracrenAelITIpSar RtUvEtmankarTTYlxusRtUvBI Gñkkan;kab;mðÚbGahar¦ .

4-karBarsuxumalPaBGñkeRbIR)as; nig FanakarGnuvtþn_RtwmRtUvkñúgkareFVIBaNiC¢kmµ mðÚbGahar .

dUcemþcEdlehAfamðÚbGahar ?

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

esckþIsegçbGMBIbBaðaKuNPaB suvtßiPaBmðÚbGaharelIBiPBelak-RbCaCn 800 lannak;

¬PaKeRcInsßitenAkñúgRbeTskMBugGPivDÆn_¦ 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; manCMgWmkBIkarBulmðÚbGaharCaerogral;qñaM .

skmµPaBRtYtBinitüTMnijrbs;m®nþICMnajkaMkugRtUl

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 .

http://i278.photobucket.com/albums/kk97/chaosinh/Blog/Food%20Addictives/bleachingagent3.jpg

mðÚbGaharEdlKµanKuNPaB nig

suvtßiPaB sMrab;GñkeRbIR)a

s;e):agk

MBit

Kµansøak

eRcHsuI

mansøakminRKb;RKan;taml½kçx½NÐtMrUv

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

kalbriecäTénplitpl

MFD : 08-06-2554 (08-06-2011)EXP : 08-06-2555 (08-06-2012)

viFIKNna ³K>s = B>s - 543 ¬mun K>s¦]TahrN_ ³éf¶plit ³ 2554 - 543 = qñaM 2011éf¶putkMNt; ³ 2555 - 543 = qñaM 2012

vIFIedIm,Ikat;bnßyeRKaHKImIkñúgmðÚbGahar ³-

eRbIR)as;fñaMksikmµeGay)anRtwmRtUvtameKalkarN_sþIBIkarGnuvtþn_ksikmµl¥

-TuksarFatuKImIsMrab;lagsMGatedayELkecjBIkEnøgdak;mðÚbGahar

-TuksarFatuKImIEtenAkñúgdb b¤ kMb:ugedImrbs;vaEdlmansøaksBaØasMKal;RtwmRtUv

-kuMTuksarFatuKImIkñúgRbGb; b¤ Rbdab;dak;Gahar-minRtUveRbIR)as;CasarFatubEnßmkñúgmðÚbGahar

nUvRbePTsarFatuKImINa EdlBuMmanenA kñúgbBa¢IGnuBaØatRsbc,ab;

-eRbIR)as;sarFatuKImIEtRbePT Food Grade

eGay)anRtwmRtUvtamkMritGnuBaØat-eRbIR)as;eFVICasMbkevcx©b;mðÚbGahar

RtUvmanlkçN³CaRbePT Food Grade

-bþÚreRsaméd nig lagédeGay)ans¥atbnÞab;BIeFVIkarduHlag nig CUtsMGatTIkEnøg .

xøwmsar nig l½kçx½NÐtMrUvénkarbiTsøa

kelIplitplmðÚmGahar-karbiTsøakelIplitplmðÚbGahar KWedIm,Ipþl;B½t’manc,as;las; nig RKb;RKan;dl; GñkeRbIR)as; nigsMrab;Pñak;garmansmtßkic©RKb;RKg .-l½kçx½NÐtMrUvénkarbiTsøakelIplitplmðÚmGaharrYmman ³ 1-eQµaHplitplmðÚbGahar 5-eQµaH nig Gas½ydæanrbs;GñkTTYlxusRtUv2-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.)

niymn½yGMBIkarcMlgemeraK

(CROSS-CONTAMINATION)

KWCaBaküviTüasaRsþ faetIemeraKGacraldalBImðÚbGaharmYy

eTAkan;mðÚbGaharmYyeToty:agdUcemþc ?

bYnCMhanedIm,Ikat;bnßyeRKaHfñak;énCMgWEdlekItBI

mðÚbGahar1>sMGat ¬lagéd nigépÞénvtßúEdlykmkeRbIR)as;¦

2>Tukdak;edayELk² BIKña ¬rbs;q¥in nig eqA¦

3>cMGin ¬eGay)anRtwmRtUvtamsItuNðPaB¦

4>rkSaenAkEnøgRtCak; ¬kMueGays¥úy b¤xUcKuNPaB nig edIm,IbgáarkarcMlgemeraK¦.

etIRtUvkMcat;emer

aKtamviFINa ?eyIgnaMKñakMcat;emeraKedaykarcMGinmðÚbGahar 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

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

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

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

Refrigerator and Freezer Storage

karrkSamðÚbGahareGaymansuvtßiPaB

niyayCarYmKW ³RtUverobcMGahar nig GahareRkAeBlBIc®gáanrbs;GñkeGaymansuvtßiPaB tamEdlGaceFVIeTA)an . CagenHeTot cMeBaHmðÚbGaharEdlenAsl; bnÞab;BI karbriePaK ¬ebIcg;briePaKeLIgvij RtUvkMedAvarhUtdl;sItuNðPaB 74 °C . karrkSamðÚbGahareGayRtCak;kñúgTUrTwkkk minRtUveGaysItuNðPaB x<s;Cag 5 °C

ehIycMNucbgákKW -18 °C eFVIy:agenH KWedIm,IkuMeGayBBYkemeraK EdlbgáeRKaHfñak; rIkduHdal nig BRgIkxøÜn )ankan;EtxøaMg .

kuMTukGaharEdlcMGinrYc enAsItuNðPaBFmµta elIsBI 2

em:agTwo Hours To Your HealthWhen 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.

krNIsikSaGMBIB½t’manrbs;plitplevcx©b;eRsc

nigkareRbIPasasMrab;plitplkñúgRsuk 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

mIkBa©b; YUMMY

TMgn;suT§ ³ 40 RkameRKOgpSM ³ emSAsalI GMbilGIuy:Ud eRmc sár

eRbgrukçCati emSAxÞwm sac;man; nig b‘ÍecgRbPBplitpl ³ RbeTsevotNaml¥bMputeRbIeGay)anmunéf¶TI ³ 18 Ex kBaØa

qñaM 2012GñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx 18 pøÚv

144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBjTUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³ ¬855¦ 012 510181

TwkRkUc TATO

cMNuHsuT§ ³ 300 mIlIlIRteRKOgpSM ³ TwkEpøkRkUc 25 ° sár 12 ° Twk 63 ° RbPBplitpl ³ RbeTséfl¥bMputeRbIeGay)anmunéf¶TI ³ 18 Ex kBaØa

qñaM 2012GñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx 18 pøÚv

144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj

TUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³ ¬855¦ 012 510181

søwkéRKbgákTMgn;suT§ ³ 200 RkameRKOgpSM ³ søwkéRKRbPBplitpl ³ RbeTsevotNamGñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx

18 pøÚv 144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj

TUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³ ¬855¦ 012 510181

RtIcMhuybgákTMgn;suT§ ³ 2 KILÚRkamrkSakñúgsItuNðPaB ³ - 18 °C

l¥bMputeRbIeGay)anmunéf¶TI ³ 18 Ex kBaØa qñaM 2012

eRKOgpSM ³ GMbil RtIRbPBplitpl ³ RbeTsevotNamGñknaMcUl ³ Rkumh‘un Natural Food. pÞHelx 18 pøÚv

144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBjTUrs½BÞelx ³ ¬855¦ 012 510181 hVak;elx ³

¬855¦ 012 510181 bnÞab;BIeFVIeGayrlay hambgákeLIgvij

plitplsac;Rss;evcx©b;kñúgRsuk

sac;RCUk real-,rkSakñúgsItuNðPaB ³ + 5 °C

eRbIeGay)anmunéf¶TI ³ 18 Ex emsa qñaM 2012

tMélkñúgmYyKILÚRkam ³ 1>52 $

TMgn;suT§ ³ 0>528 KILÚRkamtMél ³ 0>80 $

fñaMsMlab;stVl¥itcéRg cMNuHsuT§ ³ 625 mIlIlIRtRbPBplitpl ³ RbeTsswgðbUrIputkMNt;eRbIR)as; ³ 31 Ex FñÚ qñaM 2013rebobeRbIR)as; ³ bnÞab;BI)aj; RtUvbiTTVar bg¥Üc

ry³eBlBI 5 eTA 15 naTIkarTukdak; ³ rkSaeGayq¶ayBIkMedA GNþatePøIg

nigeGayq¶ayBIédekµgGñknaMcUl ³ Rkumh‘un PñMeBj-swgðbUrI pÞHelx

27 pøÚv 144 sgáat;pSaredImfáÚv x½NÐcMkarmn PñMeBj

TUrs½BÞelx ³ ¬855¦ 012 510181

STICKER ABOUT SMOKING

ANY MINISTRY

Brand............

Nicotine.....%

Condense.......%

SMOKING CAUSE HARMFUL TO HEALTH

c,ab;sþIBIkarRKb;RKgKuNPaB

suvtßiPaB elIplitpl TMnij nig esva

cuHéf¶TI 26 Ex mifuna qñaM 2000

man 8 CMBUk = 74 maRta

GKÁnaykdæankm<úCaRtYtBinitüTMnij

nIhr½N-Gahr½N nigbRgáabkarEkøgbnMø

“kaMkugRtUl” manm®nþICMnajRtYtBinitüKuNP

aB suvtßiPaB elIplitpl TMnij nigesva TaMg 24 raCFanI-extþ

manParkic©³ RtYtBinitüEpñkBaNiC¢kmµ

nigb®gáabkarEkøgbnøMTMnijeyag³

RBHraCRkmelx n>s¼rkm¼0600¼001 cuHéf¶TI

21 Ex mifuna qñaM 2000c,ab;sþIBI

karRKb;RKgKuNPaB suvtßiPaB elIplitpl TMnij nig esva

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¦ .

kñúgkrNIminragcalcMeBaHbTelµIsnwgmaRtaénc,ab;enH RtUvpþnÞaeTaseTVeLIgTaMgkarpþnÞaeTasBin½yCaR)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 ³1-karXat;TukbeNþaHGasnñ ¬LÚt_plitplmnÞilsgS½y LÚt_BuMsmRsb nig ]bkrN_bMerIkarEkøgbnøM¦2-karcat;EcgeGaymanlkçN³smRsb ¬karbþÚrelxcMNat;fñak;plitpl-karbiTsøak¦3-karbþÚrTisedA ¬bBa¢ÚneTAshRKaseFVIkarEkécñeGay)ansmRsbtamc,ab; b£ nIhr½Nkmµ¦ 4-karrwbGUs ¬BinitüeXIjedaypÞal;EPñk b£ bnÞab;BIkarykKMrU-TTYlsÁal;faBuMsmRsbeTAnwgc,ab;¦5-karkMeTcecal ¬plitplminmanKuNPaN suvtßiPaBsMrab;GñkeRbIR)as;¦.

karGnuvtþn_elIvisalPaBéneTasb,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 .

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

sUmGrKuNcMeBaHkarykcitþTukdak;sþ

ab;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.