In institutional food management and ergonomics:

• Process chart is a step-by-step graphical representation of the sequence of operations, transportations, inspections, delays, and storages undergone by man or material, allowing assessment of motion and energy efficiency.
• An Organization chart portrays structural authority, hierarchy, and lines of formal communication.
• Staff scheduling assigns shift duties and working hours to personnel.
• Layout plan depicts the spatial floor arrangement of kitchen equipment, workstations, and traffic flow.

The Food Safety and Standards Authority of India (FSSAI) gazetted regulations limiting industrial Trans Fatty Acids (TFAs) in all fats and oils to not more than $3\%$ by weight from January $1, 2021$, and further capped it to not more than $2\%$ by weight effective January $1, 2022$.

• $1\%$ is targeted in some ultra-strict international guidelines.
• $2\%$ is the precise statutory limit mandated by FSSAI by January $2022$.
• $3\%$ was the transitional limit enforced by January $2021$.
• $0.5\%$ is the labeling threshold below which food can be declared trans-fat free.

Under the Food Safety and Standards (Genetically Modified or Engineered Foods) Draft Regulations, FSSAI proposed that any food product containing $1\%$ or more of an individual genetically engineered or genetically modified ingredient must carry mandatory front-of-pack labeling stating "Contains GMO/Ingredient derived from GMO".

• $0.25\%$ is not the prescribed draft labeling threshold.
• $0.50\%$ is below the designated threshold.
• $1\%$ is the precise regulatory threshold specified in the FSSAI draft regulation.
• $2\%$ is higher than the proposed standard.