1 Importance of employee uniforms Storage of fruits
Advantages and disadvantages of garbage 2 Food Preservation methods 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 Importance of food sanitation management 21 Sustainable waste disposal program 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 Dish-washing procedures: manual and 44 Chemical Hazards mechanical 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 Importance of food sanitation management 51 HVAC program 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 How bad habits of food handlers can affect the 55 Reduced oxygen packaging image of hotel Discuss the bad habits and its disadvantages 56 Methods of keeping food fresh in society. Barriers of training in food safety 57 Effects of bad waste disposal 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 Lacto-fermentation: a method of food 63 HACCP preservation 64 Methods of water purification Pest Control in Food establishment