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Job Options for Examination

Sanitation and Food Hygiene for part-time students

specialty 271200 "Technology of food products"



The student performs one test work of a certain option. The choice of option is carried out in accordance with the initial letter of the student's last name:

A - 1 option O - 8 option

B - option 2; P - option 9

B, D - 3 option P - 10 option

D, E, F, 3 - 4 option C - 11 option

And, K - 5 option T - 12 option

L - 6 option U, F, X, C, H - 13 option

M, N - 7 option W, Sh, E, Yu, I - 14 option Option 1



1. Hygiene and sanitation as a science. State Sanitary and Epidemiological Surveillance. Legal and regulatory framework.

2. Hygiene lighting. Natural lighting and hygiene criteria for its assessment.

3. Dysentery and its prevention.

4. Sanitary and epidemiological requirements for the transportation, reception and storage of raw materials, food products in public catering organizations.

Option 2



1. Hygienic requirements for water. Organoleptic, physical and chemical indicators of the quality of drinking water.

2. Sanitary and epidemiological requirements for the layout and arrangement of premises for consumers in public catering organizations.

3. Salmonellosis and its prevention.

4. Laboratory control of the sanitary condition of public catering organizations.

Option 3



1. The epidemiological role of soil in the spread of infectious and non-infectious human diseases associated with nutrition. Sanitary indicators of soil assessment.

2. Sanitary and epidemiological requirements for the planning and arrangement of production facilities in public catering organizations.

3. Zoonotic infections: tuberculosis and foot and mouth disease. Prevention

4. Sanitary and epidemiological requirements for the distribution of dishes and the release of semi-finished products and culinary products in public catering organizations.

Option 4



1. Ventilation. Hygienic characteristics of natural and artificial ventilation in public catering organizations. Air conditioning.

2. Sanitary and epidemiological requirements for the layout and arrangement of the confectionery shop in public catering organizations.

3. Staphylococcal toxicosis and its prevention.

4. Sanitary and epidemiological requirements for equipment, implements, utensils and containers in public catering organizations.

Option 5



1. The epidemiological role of water in the spread of human infectious and non-communicable diseases. Microbiological indicators of the quality of drinking water.

2. Sanitary and epidemiological requirements for the planning and arrangement of storage facilities in public catering organizations.

3. Botulism and its prevention.

4. Pest and disinfestation in public catering organizations.

Option 6



1. Hygienic requirements for sewerage and food waste disposal in public catering organizations.

2. Sanitary and hygienic requirements for technological equipment in public catering organizations.

3. General concepts of infectious diseases. Sources of infection, routes and transmission factors. Body susceptibility.

4. Hygienic requirements for shelf life and storage conditions of food products.

Option 7



1.
Soil hygiene. Physical and chemical indicators of the soil, their hygienic assessment.

2. The sanitary regime. Sanitary and epidemiological requirements for the maintenance of the territory and premises in public catering organizations.

3. Sanitary and epidemiological requirements for the heat treatment of food in public catering.

4. General principles for the prevention of infectious diseases and food poisoning of microbial nature.

Option 8



1. Water hygiene. The value of water. Hygienic characteristics of sources and water supply systems. Water pollution. Ways to improve the quality of drinking water.

2. Design and construction of public catering organizations. Hygienic requirements for the location, territory and master plan of the site.

3. Pseudotuberculosis and listeriosis. Prevention

4. Sanitary and epidemiological requirements for cold food processing in public catering.

Option 9



1. Air hygiene. Physical properties of air and their hygienic value.

2. Food poisoning of microbial nature. Classification. Differences between food poisoning of microbial nature from food infections.

3. Sanitary and epidemiological requirements for the preparation of deep-fried foods.

4. Types of detergents used in public catering. Sanitary control of the use of detergents.

Option 10



1. Air pollution. The epidemiological significance of air. Indicators of air sanitation.

2. Disinfection. Physical methods of disinfection in catering.

3. Geohelminthiasis and their prevention.

4. Sanitary processing in the confectionery shop of catering.

Option 11



1. Environment, its impact on human health and food safety.

2. Sanitary and epidemiological requirements for the planning and arrangement of office and domestic premises in public catering organizations.

3. Intestinal infections. Cholera and viral hepatitis A, their prevention.

4. Sanitary and epidemiological requirements for the preparation of creams in the confectionery workshop.

Option 12



1. Hygiene lighting. Artificial lighting and its hygienic assessment.

2. Disinfection. Chemical methods of disinfection in catering.

3. Biohelminthiasis associated with the consumption of meat.

4. Sanitary and epidemiological requirements for the processing and preparation of egg dishes in public catering organizations.

Option 13



1. Sanitary and epidemiological requirements for the layout and arrangement of the confectionery shop in public catering organizations.

2. Biohelminthiasis associated with the use of fish.

3. Staphylococcal food poisoning and its prevention.

4. Methods and sanitary regimes for washing tableware and kitchen utensils, equipment and inventory.

Option 14



1. Hygienic requirements for the location, territory and master plan of the site of public catering organizations.

2. Poisoning by chemical compounds formed during storage, processing and preparation of food products.

3. Foodborne infections caused by E coli, Bacillus cereus, Clostridium perfnngens and bacteria of the genus Proteus.

4. Requirements for working conditions in the production facilities of public catering organizations.
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