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.
Lecture notes available on Ariel platform. Suggested bibliography: Marriott N.G., Gravani R.B. Sanificazione nell'industria alimentare. Springer Verlag Italia, Milano (Italy), 2008.