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

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