Sanitation in Food Processing
A.Y. 2024/2025
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.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
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
The course requires good knowledge of microbiology in such a way as to allow the student to understand the peculiar aspects of sanitation.
Teaching methods
In presence teaching.
Teaching Resources
Lectures available on Ariel platform.
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.
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 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.
To take the exam you must register within the deadline on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a mark out of thirty. The grade is communicated to each individual student via automated email from the university's recording system.
Students with DSA and disabilities are asked to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities).
To take the exam you must register within the deadline on the UNIMIA platform (http://www.unimi.it/).
The evaluation is expressed by a mark out of thirty. The grade is communicated to each individual student via automated email from the university's recording system.
Students with DSA and disabilities are asked to contact the teacher via email at least 15 days before the scheduled exam date to agree on any individualized measures. In the email addressed to the teacher it is necessary to CC the respective University Services: [email protected] (for students with DSA) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Masotti Fabio
Shifts:
Turno
Professor:
Masotti FabioProfessor(s)
Reception:
By appointment
Sezione Scienze e Tecnologie Alimentari - DeFENS