This document discusses hygiene and sanitation practices around KU restaurants. It defines hygiene and sanitation as promoting health through preventing human contact with waste hazards. It outlines the CODEX general principles of food hygiene for catering services. It identifies critical control points in food handling processes like cooking, cooling, and reheating. It analyzes hygiene practices in Kathmandu restaurants and finds high microbial counts. It suggests improving sanitation training, storage techniques, food safety education, and discouraging unsafe food growing to enhance hygiene.