754323 Validation of cleaning processes and hygienic design
- Semester hours
- Lecturer (assistant)
- Institute of Food Science
- Offered in
- Sommersemester 2018
- Languages of instruction
This course gives an introduction to food safety and hazards by integration of the whole food supply chain, an overview of the relevant laws and guidelines, comprehensive information on hygienic design, zoning philosophy, cleaning and the cleaning validation concept.
The course will be done as "blended learning", partially as e-learning (studying on-line materials, collaborative solving of tasks and case studies using a teamwork space, a forum and synchronous and asynchronous e-communication tools), and partially as face to face lectures. Case studies (theoretical and practical applications in the pilot plant) will be elaborated in team work.
Introduction:Food Safety, Food Hazards
Hygienic Design: Legislative and Guidelines, Building Design (Construction Elements, Utility Installations, Air Related Aspects, Water Related Aspects,Zoning), Equipment Design, Equipment Installation and Integration
Cleaning and Disinfection methods
Procedure of Cleaning Validation: Status Evaluation, Risk Analysis, Cleaning Process Studies, Sampling Methods (Assessment and Implementation)
Case Studies: to be elaborated in a team
- Previous knowledge expected
basic knowledge in microbiology
- Objective (expected results of study and acquired competences)
knowledge on legislation and guidelines, ability to identify hygienic risks in food production areas and to make proposals for improvement, knowledge on cleaning and sanitation (mechanisms and methods), ability to validate cleaning efficacy, ability to conduct tasks in teamwork
You can find more details like the schedule or information about exams on the course-page in BOKUonline.