Sanitation in Food Processing

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.

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.