NFOK14023U Hygiene and Sanitation

Volume 2014/2015
Education
MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health
Content

Introduction to hygiene.  Role of personal hygiene behaviour in the food industry.  Food safety training and barriers.  Common contamination routes. Guidelines for hygienic construction of food premises and equipment.  Aerosols. Role and nature of biofilms. Cleaning principles. Chemical and physical disinfection methods. Methods and procedures in open and closed systems. IT based sanitation management . Role of water quality in food production. Water reuse. Pests and integrated pest management. Monitoring methods.

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
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
More than one internal examiner
Criteria for exam assesment

Fulfillment of the learning outcomes