Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Hygiene and Sanitation

Practical information
Study year 2016/2017
Block 1
Programme level Full Degree Master
Course responsible
  • Susanne Knøchel (3-756d704268717166306d7730666d)
  • Department of Food Science
Course number: NFOK14023U

Course 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:

- 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

- 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

- 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


Recommended prerequisites

The students are expected to have basic knowledge in food microbiology, food technology, and food chemistry.

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MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health


Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)


1 block


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Teaching and learning methods

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.


No limitation




See Absalon for specific course literature.


Category Hours
Lectures 28
Theory exercises 20
Practical exercises 12
Colloquia 24
Project work 74
Preparation 47
Exam 1
English 206


Type of assessment

Oral examination, 20 min
Oral 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


Only certain aids allowed

Written reports and personal notes



Marking scale

7-point grading scale

Criteria for exam assessment

Cf. Learning Outcome.

Censorship form

No external censorship
More than one internal examiner


Same as ordinary exam. Possibility to re-submit assignment reports. The reports must be handed in no later than two weeks before reexamination.

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