assignment

1. Hygiene and sanitation Assignments
By: Amaresh Jha S.No. Topic 1 Topic 2
1
Importance of employee uniforms
Storage of fruits 2 Food Preservation methods Advantages and disadvantages of garbage disposable system
3
Hygiene in making ice
Importance of exhaust in work place 4 Importance of grooming Hygiene practices in Green hotels
5
Air pollution and its role in global warming
Types of hazards 6 Cleaning of kitchen equipment Preservation by spices
7
Dealing with emergency situation in kitchen
Preservation by chemicals 8 Garbage and its collection Preservation by using high temperature
9
Importance of air in human life
Storage of green vegetables 10 Importance of ventilation in kitchen Food sanitation management program
11
Methods of water purification.
Hygiene in ice making. 12 Waste disposal system Global warming
13
Water hygiene
Storage of green vegetables 14 Potable water Storage of cooked meat products
15
Heat and chemical sanitizing
Biodegradable Waste and its disposal 16 Types of hazards Preservation by spices
17
Storage of raw meat
Pollutants 18 Storage of green vegetables Importance of uniform in an organisation
19
Storage of cooked food
Food waste management 20 Physical hazards Sustainable water utilisation
21
Importance of food sanitation management program
Sustainable waste disposal 22 Identification of garbage generation points water shade management
23
Food poisoning
Dry storage 24 Chemical hazards Conventional sources of energy
25
Causes of food poisoning
Non-Conventional sources of energy 26 Biological hazards Non-biodegradable waste and its disposal
27
Storage of cooked meat products
OHSAS 28 Storage of fruits Pollution and its types
29
Blast freezing
Cleaning agents used in Kitchen 30 Pasteurization and sterilization Environmental protection act
31
Precautions during storage of food
Damp proofing 32 Preservation by using high temperature Ventilation
33
Preservation by using low temperature
Characteristics of water 34 Preservation by drying Types of sewage
35
Preservation by fermentation and pickling
Plumbing hazards in food establishments 36 Preservation by spices Composition of Air

2. 37
Importance of air in human life
Dry storage considerations 38 Importance of water in human life Food hazards
39
Air pollution and its role in global warming
Environment friendly Hotels 40 Importance of personal hygiene Importance of Food safety
41
Environmental protection act
Properties of potable water 42 Sources of water Causes of the spoilage of Foods
43
Water borne diseases
Hygiene practices in ecotels 44 Dish-washing procedures: manual and mechanical Chemical Hazards
45
Types of microorganism in food
Advantages of implementing HACCP 46 OHSAS Seven principles in HACCP system
47
Food transport sanitation
Segments of Environment 48 Hygiene practices in restaurants Potentially Hazardous Food
49
Hygiene practices in kitchen
Communicable diseases 50 Diseases due to bad hygiene practices OSHA
51
Importance of food sanitation management program
HVAC 52 Recycling of glass Recycling of glass Integrated pest management (IPM)
53
Recycling of paper Recycling of paper
Cook chill and Rapid chill system 54 Recycling of metals Recycling of metals Public health control
55
How bad habits of food handlers can affect the image of hotel
Reduced oxygen packaging 56 Discuss the bad habits and its disadvantages in society. Methods of keeping food fresh
57
Effects of bad waste disposal
Barriers of training in food safety management programme 58 Energy recovery method of waste disposal Calibrate thermometers
59
Sustainability method of waste disposal
Bacterial growth 60 Preservation of food Importance of kitchen hygiene
61
Seven principles in HACCP system
Food Infections and Intoxications 62 Air pollution and its role in global warming Scant in Food
63
Lacto-fermentation: a method of food preservation
HACCP 64 Methods of water purification Pest Control in Food establishment