Sanitation in food processing

A.Y. 2020/2021
Overall hours
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.
Course syllabus and organization

Single session

Lesson period
Second semester
The course will be delivered in hybrid mode.
Lessons will be held both in the classroom (in person) and by videoconference using Microsoft Teams (remotely) according to the scheduled time (synchronous).
The face-to-face lessons will be approximately 50%, also depending on the general health situation; depending on the regional health conditions, the lessons given in the presence may also be to a different extent from what is expected.
Students who do not participate in face-to-face lessons will still be able to carry out the same online activity in order to develop the same skills acquired through the activities proposed in the classroom.
The lesson times and all the details of the activities will be published on the study course website ( by the start of the lessons.
Any updates will also be communicated through direct notices to students (consult often the mail
Also often consult the ARIEL teaching site for specific notices.
The methods and criteria for participating in face-to-face lessons, which require a reservation with the appropriate app, will be published in time in the online course.
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
On line teaching and in presence teaching. To be defined.
Teaching Resources
Audio lectures with PowerPoint.
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 (Skype) 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
By appointment
Sezione Scienze e Tecnologie Alimentari - DeFENS