270054 Hygiene and Sanitation

Details
Responsible DepartmentDepartment of Food Science

Earliest Possible YearBSc. 3 year to MSc. 1 year
DurationOne block
 
Credits7.5 (ECTS)
 
Level of CourseJoint BSc and MSc
 
ExaminationFinal Examination

oral examination

Portfolio Examination


Some Aid allowed
written reports and personal notes


Description of Examination: Oral defence of reports from exercises. The reports cover theoretical and practical exercises held during the course. The reports are written in groups. At the oral defence, each student draws an exercise and presents it based on their own report. Each student is evaluated individually.

Weight: 100% individual oral examination



7-point scale, internal examiner
 
Requirement for Attending Examassignment reports accepted
 
Organisation of TeachingApprox. 30% lectures, 40% theoretical and practical exercises and 30% seminars (relative distribution between the hours with teacher(s) present
 
Block PlacementBlock 1
Week Structure: A
 
Language of InstructionEnglish
 
Optional PrerequisitesThe students are expected to have basic knowledge in food microbiology, food technology, and food chemistry
 
RestrictionsNone
 
Course Content
Introduction to hygiene and discussion of internationally used concepts such as GHP, SOP, and pre-requisite programs. Common contamination routes. Guidelines for design and construction of food premises and equipment. Aerosols and aseptic processing. Role and nature of biofilms. Cleaning and disinfection principles, methods and procedures in closed and open systems. Pest control. Water quality. Personal hygiene incl. hand hygiene. Safety precautions and training. Monitoring methods.
 
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. The written reports will train the students to interpret, discuss, and communicate information as a group.
 
Learning Outcome
The course is an obligatory part of the specialization in Food Safety but it 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
- discuss and communicate hygienic problems and interventions orally and in written form

Competences
- take responsibility for basic food hygiene programmes from the processing steps to the consumer
 
Course Literature
The material will be a mixture of reviews, slide presentations, case reports and scientific papers
 
Course Coordinator
Susanne Knøchel, skn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33258
 
Study Board
Study Committee LSN
 
Work Load
lectures28
theoretical exercises20
practicals12
Colloquia24
project work74
preparation49

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