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