Personal Hygiene

• Kitchen Clothing
• Protective
• Chef Hat
• Jacket
• Handkerchief
• Apron
• Trouser
• Shoes
• Washable
• Color
• Light and comfortable
• Strong
• Absorbent
• Kitchen house keeping
• Cleaning equipment
• Cleaning Agents
• When to do the cleaning?
• How to do the cleaning?

Receiving and storing

• Receiving of food
• The procedure for accepting deliveries is to ensure that:
• Stores
• Storage accommodation

Identification of Equipments, Handing and Maintaining Equipments

• Handling of knives:
• Maintaining of machinery

Good manufacturing practices ( GMP ), HACCP

• Good manufacturing Practices (GMP)
• GMPs assist in the production of top quality and safe products
• HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
• Hazard Analysis and critical control points
• The HACCP /Seven Principles

Sugar

• Food Values
• Types
• Storage
• Production

Dry Fruits

• Dried fruit
• Apple dried
• Substitutes
• Apricot, dried
• Substitutes
• Banana, dried
• Substitutes
• Cantaloupe dried
• Substitutes
• Cranberries dried
• Substitutes
• Currant = Zante currants = Zante raisins = dried Corinth grapes
• Substitutes
• Date, dried
• Fig, dried
• Substitutes
• Golden raisin = Sultana
• Substitutes
• Kokum = kokum ful = cocum
• Substitutes
• Litchi nut = lychee nut = litchee nut = lichi nut = leechee nut
• Substitutes
• Mango, dried
• Substitutes
• Papaya dried
• Substitutes
• Peach dried
• Substitutes
• Raisin = dried grapes:
• Currants
• Substitutes
• Dried fruits

Kaju

• Cashew
• Cashew Industry

Legislation pertaining to food Industries

• FOOD LAWS
• Prevention of Food Adulteration Act ( Ministry of Health )
• Agriculture Produce ( Grading & Marketing ) Act ( Ministry of Rural development )
• Laws being operated by Bureau of Indian standard ( BIS )
• Essential Commodities Act
• HARMONIZATION OF FOOD LAWS

Interrelation of 4 Ms in Ensuring Food and Work Place Safety

Decoration, Presentation of Sweets

Importance of Packaging

• PERFORMED POUCHES, INJECTION MOULDED TRAYS
• Bag Types
• Bag-in-Box
• Injection molding
• MODIFIED ATMOSPHERIC PACKING ( MAP )
• NITROGEN FLUSHING / OXYZEN SCAVENGERS

Hygiene and Sanitation Practices

Waste Disposal

Basic Microbiology

• Biological hazard
• Physical hazard
• Chemical hazard
• What is Food Poisoning?

Shelf Life

• Storing your food
• Cooked and uncooked food
• Opened and unopened food
• Expiry dates
• Use by date
• Shell – by date
• Best before date

First Aid

• First aid equipments
• Fainting
• Cuts
• Burns
• Electrical shocks
• Artificial respiration

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Dry-Fruit-Based-Sweets-Junior-Craftsman