Sanitation in Food Processing
A.Y. 2024/2025
Learning objectives
The course aims to provide students with the knowledge related to the risks associated with the production of food from the point of view of hygiene and health in order to be able to prevent and reduce them. The course also aims to provide the principles on which cleaning and disinfection of environments and systems are based.
Expected learning outcomes
At the end of the course the students will be able to draw up sanitation plans adapted to the needs of the food industry, choose the appropriate sanitization techniques and evaluate their effectiveness, contributing to the training of food operators.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Definition, application and importance of sanitation in the food industry. Food contamination sources and precautions against contamination. Personal hygiene and sanitary food handling. Worker safety. Buildings: design and construction. Plant layout. Definition and importance of hygienic design of a food facility. Materials and finish. Equipment services. Foreign material control. Air: nature and sources of contamination. Control of airborne contamination. Clean rooms. Water in food processing. Sources and properties. Water purification treatments. Water hardness. Water utilization for cleaning. Soil characteristics. Biofilm. Cleaning and sanitizing agents. Regulation on biocidal products. Handling and storage precautions. Factors affecting cleaning and sanitizing efficiency. Sanitizing procedures. Foam cleaning. Cleaning-in-Place. Evaluation of sanitation effectiveness. Sanitation standards. Sustainability of detergents and biocidal products. Techniques for hygiene monitoring of food environments (air and surfaces).
Prerequisites for admission
No prior knowledge required.
Teaching methods
In presence teaching.
Teaching Resources
Lectures available on Ariel platform.
Suggested books.
Stanga M. Vino: detergenza e disinfezione dalla vendemmia all'imbottigliamento. Chiriotti Editori, Pinerolo, 2012.
Stanga M. Latte: detergenza e disinfezione dalla produzione alla caseificazione. Chiriotti Editori, Pinerolo, 2015.
Stanga M. Carne: detergenza e disinfezione dall'allevamento al prodotto. Chiriotti Editori, Pinerolo, 2015.
Suggested books.
Stanga M. Vino: detergenza e disinfezione dalla vendemmia all'imbottigliamento. Chiriotti Editori, Pinerolo, 2012.
Stanga M. Latte: detergenza e disinfezione dalla produzione alla caseificazione. Chiriotti Editori, Pinerolo, 2015.
Stanga M. Carne: detergenza e disinfezione dall'allevamento al prodotto. Chiriotti Editori, Pinerolo, 2015.
Assessment methods and Criteria
Oral examination to assess the level of knowledge and comprehension of the topics covered. The expected learning outcomes provide the ability to apply teaching knowledge to the solution of real problems. Other learning verification parameters are represented by expressive use of language and correctness of vocabulary. Evaluation expressed in thirtieths.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Masotti Fabio
Shifts:
Turno
Professor:
Masotti FabioProfessor(s)
Reception:
By appointment
Sezione Scienze e Tecnologie Alimentari - DeFENS