Sanitation in food processing

A.Y. 2018/2019
Overall hours
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

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
Lecture notes available on Ariel platform. Suggested bibliography: Marriott N.G., Gravani R.B. Sanificazione nell'industria alimentare. Springer Verlag Italia, Milano (Italy), 2008.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor: Masotti Fabio
By appointment
Sezione Scienze e Tecnologie Alimentari - DeFENS