NFOK14023U Hygiene and Sanitation
MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health
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.
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
Competences
- Take responsibility for basic food hygiene programmes from the
processing steps to the consumer
- Discuss and communicate hygienic problems and interventions
orally and in written form
See Absalon for specific course literature.
- Category
- Hours
- Colloquia
- 24
- Exam
- 1
- Lectures
- 28
- Practical exercises
- 12
- Preparation
- 47
- Project work
- 74
- Theory exercises
- 20
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minOral examination based on assignment reports. The reports cover theoretical and practical exercises held during the course. The reports are written in groups. At the oral examination, 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 approved
- 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
- Re-exam
Same as ordinary exam. Possibility to re-submit assignment reports. The reports must be handed in no later than two weeks before reexamination.
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK14023U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 1
- Schedule
- C
- Course capacity
- No limitation
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Susanne Knøchel (3-837b7e50767f7f743e7b853e747b)