This course in the Laboratory of Food Microbiology's distance learning programme is meant to provide good awareness of the concepts and terminology underlying specific aspects of food safety management.
It is an introduction to the hygienic design of food processing equipment. It covers: basic background of cleaning and disinfection, hygienic equipment and the prevention of hazards by good hygienic design of equipment, hygienic design of surfaces (product- and indirect-contact surfaces), doors and drains; hygienic design of open and closed systems (dead ends, pipe couplings, valves, dynamic seals), installation of equipment, and factory zoning/layout.
Who is this e-learning course for?
The table below shows to whom the course should be of interest to and what the level of relevance for each group might be. This however, is only an indication; anyone interested in hygienic design of food processing equipment will find it useful.
After completing this course the participant will be able to:
- Assess the importance of effective Hygienic Design in relation to public safety, to product quality and to cost effectiveness;
- Understand the various definitions of hygiene and hygienic design;
- Give account of the basic principles of hygienic design for food processing equipment;
- Classify a process into the level of hygiene required, based on the susceptibility of the product and the process;
- Understand the compromises to achieve optimal balance between hygienic design, and the food processing equipment design: Understand the basic principles of hygienic design applied to standard food processing equipment.
There are no official entry requirements. However, we expect that participants have a BSc degree in Food Science, Food Processing or Food Technology, or equivalent professional experience.
Duration and level
The general level of this course is rated at two (2- intermediate) and in terms of mathematical skills required, is rated at two (2), on a scale of 1 (basic) to 3 (advanced). The estimated time required to complete this course is 32 hours or less if the participant has prior knowledge of food technology and food hygiene. This is including the case study, which requires about 3.5 hours.
The course consists of background materials and a case study. An overview of Hygienic Design introduces the topic in a video/slide format and concludes with a short exercise. The theory materials are followed by assignments. The case study has been designed for participants to put the knowledge gained into practice in a role-play. The participant will take the role of a Quality Assurance Manager who will have to audit the design of an existing ice cream factory. The assignment results are graded; the participant can review his/her grades and compare with averages. It is advisable to obtain a 100% score for all assignments before attempting to make the case study.