Visit https://www.fssai.gov.in/upload/uploadfiles/files/Licensing_Regulations.pdf
and read the part 4 of schedule 4 of Food Safety and Standards (licensing and
registration of food business) Regulation, 2011. Write 10 important points with
respect to the General hygienic and sanitary practices to be followed by food
business operators applying for license- Slaughter house and meat processing.

All of the following are responsibilities of health worker in record keeping
except:-
i. Keep record in safe custody
ii. Accessible to patient only
iii. Not accessible to patients relatives
iv. Handed carefully, not destroy

All of the following are super-natural causes of occurrence of disease except:-
i. Evil spirit.
ii. Wrath of gods.
iii. Bad air.
iv. Punishment for evil deeds. 

Discuss ways to reduce data entry errors, 

Explain data quality

 Describe mode of spread, signs/symptoms, health effects and treatment for Helminthes. 

Discuss the steps of Behavior Change Communication (BCC) with suitable examples. 

Explain techniques of Behavior Change

Identify the local dietary habits followed by community in your area of work

 Describe Nutritional problems. 

 List primary treatments of slaughterhouse effluents and explain any two

 Discuss Nosocomial infections with suitable examples. 

How biogas is produced from meat plant wastes.

Explain Infection Control and its Principles

Give the flow diagram for preparation of gelatine from bone.

Discuss National Nutrition Programme

Define rendering and explain the process of wet rendering.

 Explain Various Methods for Imparting Nutrition Education 

List the various sections of a by-product plant. What will you do for deodourisation in a by-product plant.

Define Nutrition Education and Enlist Purposes of Nutrition Education.