LLEF10222U Hygiene and Sanitation

Volume 2013/2014
Education
MSc in Food Science and Technology. Specialization in Food Safety as well as MSc Programme in Gastronomy and Health.
The course is listed as limited elected study in the Food Science and Technology MSc programme.
Content
Lectures, theoretical and experimental practicals, seminars. The lectures will encompass the theoretical background, introduce problems and present cases. The students will through the theoretical exercises and the interaction during lectures and seminars, work with different aspects of hygiene. The written reports will train the students to interpret, discuss, and communicate information as a group.
Learning Outcome
The course is relevant for everyone working with food production, quality assurance or inspection. Implementation of appropriate hygienic measures is imperative for the prevention of foodborne diseases as well as losses due to microbial spoilage or pests. The course provides an understanding of the scientific aspects of food hygiene from processing to the consumer and enables the student to evaluate and design hygienic measures in food and food ingredient productions.

Upon completion the student should be able to:

Knowledge
- Define the elements in Good Hygiene Practise/pre-requisite programmes
-Give an overview of the role of hygiene in food safety and spoilage
- Describe the contamination routes of major hazards
- Describe the scientific principles in cleaning and disinfection
- Describe the principles in hygienic factory layout and equipment design
- Provide an overview of major water safety issues and personal hygiene issues
- Describe major pests and intervention strategies related to food hygiene
- Describe methods to monitor hygienic measures

Skills
- evaluate food process hygiene with focus at the post-harvest and post-farm level and identify major flaws
- design and implement appropriate hygienic measures in the food, food ingredient and related industries
- discuss and communicate hygienic problems and interventions orally and in written form

Competences
- take responsibility for basic food hygiene programmes from the processing steps to the consumer
The material will be a mixture of reviews, slide presentations, case reports and scientific papers.
The students are expected to have basic knowledge in food microbiology, food technology, and food chemistry.
Lectures, theoretical and experimental practicals, seminars. The lectures will encompass the theoretical background, introduce problems and present cases. The students will through the theoretical exercises and the interaction during lectures and seminars, work with different aspects of hygiene. The written reports will train the students to interpret, discuss, and communicate information as a group.
  • Category
  • Hours
  • Colloquia
  • 24
  • Exam
  • 1
  • Lectures
  • 28
  • Practical exercises
  • 12
  • Preparation
  • 47
  • Project work
  • 74
  • Theory exercises
  • 20
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Oral examination, 20 min.
Several internal examiners.
Oral defence of assignment reports. The reports cover theoretical and practical exercises held during the course. The reports are written in groups. At the oral defence, each student draws a report and presents it based on their own report. Each student is evaluated individually.

Weight: 100% individual oral examination
Exam registration requirements
Assignment reports accepted.
Aid
Only certain aids allowed
Written reports and personal notes

Marking scale
7-point grading scale
Censorship form
No external censorship
Criteria for exam assesment
Cf. Learning Outcome