In standard Good Manufacturing Practices (GMP) and food hygiene protocols (Codex Alimentarius and FSSAI), food handlers must thoroughly wash and sanitize their hands before touching or handling food. Sanitization reduces vegetative microbial counts to safe public health levels without the tissue-destroying severity of medical chemical disinfection or autoclave sterilization.

Option analysis:

• Sanitize: Correct, standard practical personal hygiene requirement before handling food.
• Sterilize: Destruction of all forms of microbial life (impossible and harmful on living human skin).
• Disinfect: Destruction of pathogenic microorganisms on inanimate non-living surfaces.
• Drench: Simply soaking in water without antimicrobial reduction.

According to the Food Safety and Standards (Packaging and Labelling) Regulations, every package of non-edible fat/oil sold for religious lighting purposes (e.g. 'Ghee for Diya / Lamp Oil', not meant for human consumption) must display a prominent warning symbol. The mandatory statutory symbol consists of a black colour cross inside a square with a black outline to clearly distinguish it from edible food products (green/brown dots).

Option analysis:

• red colour cross inside a square with black outline: Incorrect colors.
• black colour cross inside a square with black outline having the sides of square: Correct statutory FSSAI non-edible symbol.
• brown colour cross inside a square with red outline: Incorrect.
• green colour cross inside a square with red outline: Incorrect.

Under global food allergen labeling laws (including FSSAI, US FDA, and EU Regulation 1169/2011), sulfites can induce severe asthmatic and allergic reactions in sensitive individuals. Therefore, if the concentration of total sulfur dioxide ($SO_2$) or sulfites in wine or alcoholic beverages exceeds $10\text{ mg/L}$ ($10\text{ ppm}$ or $10\text{ mg/kg}$), it is legally mandatory to display the label declaration 'Contains sulfites' or 'Contains sulfur dioxide'.

Option analysis:

• $10\text{ mg}$: Correct, statutory threshold ($10\text{ mg/L}$ or $10\text{ ppm}$) triggering mandatory allergen declaration.
• $50\text{ mg}$: Far above the threshold.
• $100\text{ mg}$: Incorrect.
• $200\text{ mg}$: Represents approximate maximum permissible limit in finished wine, not the labeling threshold.

Under the AGMARK (Agricultural Produce Grading and Marking) Ghee Grading and Marketing Rules (Schedule IIIA), both 'Special Grade' and 'General Grade' ghee must contain a maximum moisture content of not more than $0.3\%$ by weight (and maximum free fatty acids as oleic acid not more than $1.4\%$ for Special grade and $2.5\%$ for General grade).

Option analysis:

• $0.1$: Below the AGMARK statutory upper limit.
• $0.2$: Below the AGMARK statutory upper limit.
• $0.3$: Correct, statutory maximum limit for moisture in AGMARK ghee.
• $0.4$: Exceeds permissible statutory AGMARK limit.