Hygiene and Sanitation

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.

Education

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

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

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
 

 

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.

See Absalon for specific course literature.

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

ECTS
7,5 ECTS
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
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 assessment

Cf. Learning Outcome.

Single subject courses (day)

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