Learning objectives
<br />Train students to develop a hygiene-focused view of the issues related to the management of the food industry plants with special emphasis on the definition of targeted interventions for the prevention of food contamination in this context.<br />Provide the necessary bases for:<br />- the evaluation of the hygiene-related organisation of an industrial plant according to the types of foods processed and according to the processes carried out.<br />- define the implementation and checking modalities of the cleaning and sanitation procedures with a view to maintaining a suitable hygiene level
Prerequisites
Although not mandatory, it is better to have already passed the General and Applied Hygiene examination.
Course unit content
<br />- Fundamental hygiene principles: <br />Fundamental principles of the epidemiology and prevention of infectious diseases ; food contamination modalities: contamination nature and sources; levels of preventive intervention: Codex alimentarius: general food hygiene principles. EC regulation N.852/2004 of 29 April 2004.<br />- Sanitation requirements for food industry plants:<br />Legislative provisions currently in force; evaluation of the plant compliance relative to cleaning procedures: cleanability tests<br />- Main issues concerning the definition of cleaning and sanitation procedures: <br />Choice of cleaning products and disinfectants; intervention frequency; monitoring<br />- General principles and definitions: <br />Cleaning, disinfection, sterilization, sanitation<br />- Dirt: <br />Classification according to size, origin and composition; main types of dirt (greasy, protein, carbohydrates-based, inorganic, biofilm, oils and lubricants, insoluble particulate). Main dirt removal phases<br />- Water: <br />Use in the food industry; use as far as cleaning and sanitation procedures are concerned; requirements and possible treatments.<br />- Definition of cleaning and sanitation procedures:<br />Main phases; optimisation of the phases; sequence of the operations. <br />- Cleaning products<br />General requirements and requirements relative to their action on dirt; main components of the cleaning products (alkali, acids, surfactants and complementary compounds); factors influencing the cleaning action: concentration, contact time, temperature and mechanical force.<br /><br />- Disinfectants: <br />General requirements; factors influencing their action; main types of disinfectants: chlorine-based compounds, peroxides, quaternary ammonium compounds, iodophores, amphoteric compounds<br />- Physical disinfectants:<br />Heat (steam, hot water), radiation<br />- Modalities for the implementation of cleaning and sanitation procedures: <br />Manual procedures, COP; CIP:<br />- Cleaning in place (CIP): <br />Definition, advantages and disadvantages, phases, influencing factors, requirements for a CIP system, main CIP types<br />- Management of the cleaning and sanitation procedures: <br />Role of the manager and of the supervisor; procedures description sheets; checking, monitoring and data recording, personnel choice and training.
Bibliography
Course materials provided by the professor Course handouts and lesson slides
