Sanitation in food processing

A.Y. 2017/2018
4
Max ECTS
32
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The main aim of the course is to enable the student to
know principles of food plant sanitation and to plan
sanitation programs.
Expected learning outcomes
The student must be able to apply a range of skills to
insure food safety.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
Course syllabus
Importance of sanitation. Definition and application.
Food contaminations sources and precautions against
contamination. Personal hygiene and sanitary food
handling. Worker safety. Buildings: design and
construction. Plant layout. Food plant hygienic design.
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. Microorganism biofilm. Cleaning
and sanitizing agents. Regulation on biocidal products.
Handling and storage precautions. Factors affecting
cleaning and sanitizing efficiency. Sanitizing
procedures.
Cleaning and sanitizing equipment (foam cleaning,
Cleaning-in-Place, etc.). Evaluation of sanitation
effectiveness. Sanitation standards. Detergent and
disinfectant residues.
Teaching methods
Dispense disponibili sulla piattaforma Ariel.
Testi consigliati:
Marriott N.G., Gravani R.B. Sanificazione nell'industria
alimentare. Springer Verlag Italia, Milano, 2008.
Stanga M. Latte: detergenza e disinfezione dalla
produzione alla caseificazione. Chiriotti Editori,
Pinerolo, 2015.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor: Masotti Fabio
Professor(s)
Reception:
By appointment
Sezione Scienze e Tecnologie Alimentari - DeFENS