Table of Content
Self Personal Hygiene
- Personal Hygiene
- Kitchen Clothing
- Protective
- Washable
- Color
- Light and Comfortable
- Absorbent
- Kitchen House keeping
- Cleaning Equipments
- Cleaning Agents
- When to do the cleaning
- How to do cleaning
Receiving and Storing
- Receiving of food
- The procedure for accepting deliveries is ensure that
- Stores
- Storage accommodation
- Perishable foods
- Dry Foods
- Frozen foods
Good Manufacturing Practices (GMP), HACCP
- Good Manufaturing Practices (GMP)
- HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
- The HACCP Seven Principles
Identification of Equipments, Handing & Maintaining Equipments
- Kitchen equipment may be divided into three categories
- 1 Working Tables
- 2 Dry Fruit Cutter/Slicer
- 3 Sieve
- 4 Teflon
- 5 Knives
- 6 Pista Cutter
- Handling of Knives
- Maintaining Machinery
Milk
- Food value
- Storage
- Packaging
Method of Cooking
- Basic method of cooking
- Various method of Cooking
- Boiling
- Poaching
- Steaming
- Direct Steaming
- Indirect Steaming
- Stewing
- Braising
- Frying
- Satuteing
Fruits
- Storage
- Common Tropical Fruit Banana
- Pomegranate=Chinese apple
- Star fruit
- Pineapple
First Aid
- First aid equipments
- A first aid box, as a minimum should contain
- Fainting
- Cuts
- Burns
- Electrical Shock
- Artificial Respiration
Dry Fruits
- Dried fruit
- Apricot, dried
- Currants=Zante currants=Zante raisins=dried Corinth grapes
- Date, dried
- Fig,dried
Legislation Pertaining to Food Industries
- A. Food laws
- B. Harmonization of food laws
Waste Disposal
Interrelation of 4 Ms in Ensuring Food and Work Place Safety
- Man
- Materials
- Methods
- Machines
Hygiene and Sanitation Practice
- Food category
- Environmentalhygiene
- Checks to ensure hygeine
- Hygeine and sanitation
- Hygeine food handling
- Personnelhygiene
Basic Microbiology
- Food Becomes hazardous by contamination
- Hazards include-
- Physical hazards
- Chemical hazards
- What is food Poisoning?
- In the most severe cases
Canning
- Canning
- Home canning
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