29570 - Hygienic Design And Sanitation In Food Industry

Course Unit Page

  • Teacher Santina Romani

  • Learning modules Rosalba Lanciotti (Modulo Mod 1)
    Santina Romani (Modulo Mod 2)

  • Credits 4

  • SSD AGR/15

  • Teaching Mode Traditional lectures (Modulo Mod 1)
    Traditional lectures (Modulo Mod 2)

  • Language Italian

SDGs

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Good health and well-being Quality education Clean water and sanitation Responsible consumption and production

Academic Year 2019/2020

Learning outcomes

The main purpose of the course is to provide knowledgeon the hygienic and sanitary risksrelated tofoodproduction inorder toprevent or reducethem.

Moreover the course aims to provide the principles forcleaning and sanitizingof environments,plants and tools in different food industries. The studentwill be able todraw up sanitizing plans in relationto the needsof thefood industry, choosetheappropriatesanitizingand cleaning techniquesand assess their effectiveness;help train the food industry workers.

Course contents

The course contents will include the following topics:

Module 1 (Prof.ssa Rosalba Lanciotti): Introduction to safety and hygiene problems in the food industry. Negative consequences of inadequate sanitation. Main source of biological and non-biological hazards and contaminants in food industry. Microorganisms in foods. Food borne diseases. Poisoning, infections. Cleaning agents; disinfectants; water in food processing; treatment of water for use in cleaning and sanitizing. Workers’ personal hygiene and safety. Worker training in sanitation and personal safety.

Module 2 (Prof.ssa 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), 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).

- EHEDG guideline documents

Teaching methods

Frontal teaching and Seminars conducted by experts in the field.

Assessment methods

The assessment of learning is through a final written test for each module, that will contain a series of multiple choice and open questions. The test aim to assess and verify the skills and knowledge on the whole program acquired throughout the lessons, seminars and study visits.

The written test will contain a series of multiple choice and open questions.

The student knowledge will be assessed on the basis of the following criteria: i) knowledge, comprehension and discussion capability of the subjects ii) critical and communication capability; iii) mastery of technical and scientific language. The maximum score can be 30, eventually cum laude. Partial Score will be measured on the basis of /30 and it will considered as a part of the final evaluation of the Integrated Course. The final score of the entire integrated course is calculated as a weighted average of grades obtained in the 2 modules. Prof.ssa Santina Romani will record the exam in AlmaEsami.

The enrolment must be accomplished through ALMAESAMI as well as the cancellation, which must be before the starting date of the exam session. The eligible students can agree with the professors an eventual exam out of the official calendar.

Teaching tools

Computer and interactive dashboard. Laboratory tools and instruments.

Power point slides of the lectures will be available through the IOL website.

Office hours

See the website of Santina Romani

See the website of Rosalba Lanciotti