Table of Content
 

 

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