29570 - Hygienic Design And Sanitation In Food Industry

Learning outcomes

The main purpose of the course is to provide knowledge on the hygienic and sanitary risks related to food production in order to prevent or reduce them.

Moreover, the course aims to provide the principles for cleaning and sanitizing of environments, plants and tools in different food industries. The student will be able to design sanitizing plans in relation to the needs of the food industry, choose the appropriate sanitizing and cleaning techniques and assess their effectiveness; help train the food industry workers.

Course contents

The course contents will include the following topics:

Module 1 (Prof. Lorenzo Siroli):

• Introduction on the importance of sanitation in the food industry

• Sanitation programs: definitions and benefits. Negative consequences of inadequate sanitation.

• Main sources of biological and non-biological contaminants in the food industry.

• Microorganisms as agents of foodborne diseases and food spoilage.

• Major foodborne diseases: intoxications, infections, and toxico-infections.

• Relationships between microorganisms and sanitation, and the impact of microbial biofilms in the food industry.

• Fundamental principles for safety in food production. Personnel hygiene and worker safety.

• Characteristics, requirements, and functions of washing water.

• Characteristics, properties, and mechanisms of action of detergents.

• Physical methods of sanitation. Chemical disinfection.

• Factors influencing the effectiveness of disinfectants. Main characteristics of disinfectants. Microbial resistance. Tests for measuring the activity of disinfectants.

• Evaluation of sanitation effectiveness. Monitoring and prevention techniques.

Module 2 (Prof. Santina Romani): Course presentation. Fundamental principles and applications essential for food production safety (Standard Operating Procedures - SOPs; Sanitation Standard Operating Procedures - SSOP; Good Manufacturing Practices – GMPs, Good Hygienic Practices - GHPs), purpose and development. Characteristics of Food Soils. Factors affecting cleaning and sanitizing effectiveness. Sanitation programmes: definitions and benefits.

Hygiene control measures and cleaning procedures and methods in food establishments, processing plants and equipment: manual and mechanical methods (by pressure, foam, clean-out-of-place - COP, clean-in-place - CIP). Monitoring and preventing techniques and systems.

Hygienic building design: site; layout; establishment grounds and facilities; grounds and pest control; construction; lighting; ventilation; water; dressing rooms/lavatories; etc.

Hygienic design and cleanability of food production equipment (Hygienic Design requirements of the Machinery Directive; EHEDG guidelines); food equipment installation: general aspects. Influence of food product contact surface and construction materials on the cleaning and sanitizing degree of food processing plants.

Basic cleaning and sanitizing practices in the industries of cereals, bakery products, fish, poultry and meat products, vegetable products, dairy products and beverages.

Readings/Bibliography

Lectures notes and updated selected papers that will be supplied by the teachers.

Reference books and scientific material for a detailed study:

- “Sanificazione nell’industria alimentare" N. G. Marriott, R. B. Gravani. A. M. Vecchio (Ed.), Springer, 5aed. (2008).

- "Principles of food sanitation" N. G. Marriott, M.W. Schilling, R. B. Gravani, Springer, 6a ed. (2018).

- EHEDG guideline documents.

Teaching methods

Frontal teaching and seminars conducted by experts in the field, held in classrooms.

Assessment methods

The final assessment consists of a written exam covering both modules. The exam will include a combination of multiple-choice questions and open-ended questions.

Details:

Module 1: 10 multiple-choice questions (2 points each) + 4 open-ended question (3 points each)

Module 2: 8 multiple-choice questions (3 points each) +2 open-ended questions (4 points each)

Duration: 90 minutes

The exam is designed to assess and verify the knowledge and skills acquired throughout the entire course.

The final score for the course (Module 1 + Module 2) is calculated as a weighted average of the grades obtained in the two modules. Prof. Santina Romani will record the final grade in AlmaEsami.

Grades will be officially recorded on the dates set and published in AlmaEsami. Students will have the opportunity to review their completed exam and request clarification if needed.

The student knowledge will be assessed based on the following criteria: i) knowledge, comprehension, and discussion capability of the subjects ii) critical and communication capability; iii) use of the proper technical and scientific language. The maximum score can be 30 eventually cum laude.

The enrollment must be accomplished through ALMAESAMI as well as the cancellation, which must be done before the starting date of the exam session.

Eligible students can agree with the professors an eventual exam out of the official calendar.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Computer and interactive dashboard.

Power point slides of the lectures will be available through the piattaforma Virtuale.

Office hours

See the website of Santina Romani

See the website of Lorenzo Siroli