Cover Sample Layout - ii

1. FOOD WASTE MANAGEMENT

2. Assignment On
FOOD WASTE MANAGEMENT
SUBMITTED BY
FAZLEA ALLAHIE
STUDENT ID NO: 2502163102
COURSE CODE: IHT- 280_FOOD HYGIENE & SANITATION
BATCH – 31ST
PROGRAM: BTHM – EVENING
SUBMITTED TO
MOHAMMAD BADRUDDOZA TALUKDER
ASSISTANT PROFESSOR
DEPARTMENT OF TOURISM & HOSPITALITY MANAGEMENT
IBAIS UNIVERSITY
IBAIS UNIVERSITY
DHANMONDI, DHAKA, BANGLADESH
16th
SEPTEMBER, 2017

3. TABLE OF CONTENTS
SL. Page
Letter of Transmittal i
Certificate of the Course Teacher ii
Declaration iii
Acknowledgement iv
Executive Summery v
Objectives of the Report vi
CHAPTER – 01
FOOD
1.1 Food 01
1.2 Food Source 01
1.3 Food Production 02
CHAPTER- 2
FOOD PREPARATION
2.1 Preparing Food Safely 03
2.2 Separate Raw Food, Including Meat/Fish & Vegetables 04
2.3 The Label 05
CHAPTER – 03
FOOD STORAGE
3.1 Refrigerator & Freezers 06-08
3.2 Temperature & Danger Zone 09-10
3.3 Hazard Analysis of Critical Control Points (HACCP) 11
3.4 Hazards Include 12
3.5 Practical HACCP Principles 13
CHAPTER – 04
COOKING FOOD PROPERLY
4.1 Cooking 14
4.2 Cooking Temperatures 14-15

4. CHAPTER – 05
FOOD WASTE MANAGEMENT
5.1 Food Waste 16
5.2 Food Waste Statistics 17
5.3 Food Waste Category 18
5.4 Food Waste System (SGT Based) 19-20
5.5 Public Area System 21-22
5.6 Full Vacuum System 22
5.7 Gravity Vacuum System 23
5.8 Food Waste Collection and Recycling 23-24
5.9 Renewable Energy from Food Wastes 25-26
5.10 Food Waste Management Strategies 27-28
5.11 Waste Prevention 29
5.12 Food Waste Becoming Serious Economic and Environmental Issue 30-31
CHAPTER – 06
CONCLUSION
6.1 Conclusion 31
6.2 References 32-33
6.3 Books 33