Siirry suoraan sisältöön

Hygienic Design of Food Facilities, Process Lines and EquipmentLaajuus (4 op)

Tunnus: 8B00CX99

Osaamistavoitteet

The student is able to understand hygienic design principles of food facilities, process lines and equipment and to apply information, whenever new designs are needed. The student can evaluate features needed in purchasing new equipment or process lines. The course programme is based on existing directives, regulations, standards and guidelines. Furthermore, zoning principles for food processing facilities are taught and the student will learn about cleanability principles of equipment.

Sisältö

Apply hygienic design (HD) principles on equipment, process lines and facilities
Understand challenges in HD
Evaluate how HD affects food safety
Create teams working with HD issues
Understand which HD tools, which should be used in the project work, are available
Develop strategies for making a business case, which can be a part of the project work, in HD

Esitietovaatimukset

Food microbiology and process hygiene or equal knowledge

Arviointikriteerit, tyydyttävä (1)

The student knows and understands the basic concepts what is specific for hygienic designs and is able to apply the knowledge in solving common problems. In addition, the student is able to follow instructions.

Arviointikriteerit, hyvä (3)

The student is well acquainted with the basic concepts in hygienic designs and is able to apply the knowledge in solving different challenges. In addition, the student is able to follow the instructions and is able to present results clearly. He/she is able to combine information with previously learned knowledge.

Arviointikriteerit, kiitettävä (5)

The student has praiseworthy knowledge in basic concepts of hygienic designs and is able to apply the knowledge in solving questions or challenges. In addition, the student is able to follow the instructions and is able to present results clearly and draw conclusions.