Hygiene in the Food Industry

Not applicable.

Lectures using examples and case studies. Group work.

Know the fundamental concepts of cleaning agro-industrial facilities and equipment. Know the importance of cleaning and disinfection operations in safeguarding food safety. Recognize the importance of good manufacturing practices. Identify the most suitable cleaning and disinfection methods.

1. Good practices in manufacturing, cleaning and hygienation of facilities and equipment.
2. Control of pests and insects.
3. Cleaning and disinfection: detergents, disinfectants, cleaning systems (hplv, lplv), ultraviolet disinfection,
cleaning in place (CIP) systems.
4. Planning of cleaning and disinfection systems.
5. Staff hygiene.
6. Sanitation as a prerequisite of the HACCP system.
7. Audits of cleaning and sanitation programs/plans.
8. Case studies.

NAO

Cramer, M.M. (2013) Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices. 2nd ed. Boca Raton: CRC Press.

Shapton, D.A., Shapton, N.F. (Eds.) (1991) Principles and Practice for the Safe Processing of Foods. Boston: Butterworth
Heinemann.

Lelieveld, H.L.M., Mostert, M.A., Holah, J. (Eds.) (2005) Handbook of Hygiene Control in the Food Industry. New York: Elsevier.