HYGIENE AND SANITATION

1 FOOD MICROBIOLOGY

• Introduction

• Microorganism groups important in food microbiology

– Viruses

– Bacteria

– Fungi (Yeast & Molds)

– Algae

– Parasites

• Factors affecting the growth of microbes

• Beneficial role of Microbes

2 FOOD CONTAMINATION AND SPOILAGE

• Classification Of Food
• Contamination And Cross
• Contamination Spoilages Of Various Food With The Storing Method

3 SANITARY PROCEDURE FOLLOWED DURING FOOD HANDLING

• Receiving,
• Storage,
• Preparation,
• Cooking,
• Holding, and
• Service Of The Food

4. SAFE FOOD HANDLER

• Personal Hygiene discussing all the standard.
• Hand Washing Procedure
• First Aid definition, types of cuts, wounds, lacerations with reasons and precautions.

5. HAZARD ANALYSIS CRITICAL CONTROL POINT

• Introduction to HACCP
• History
• Principles of HACCP

6. FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI)

• Introduction to FSSAI
• Role of FSSAI
• FSSAI compliance

7 GARBAGE DISPOSAL

• Different Methods
• Advantages and disadvantages
• Municipal Laws and Swachh Abhiyan