Project work in hygienic designingLaajuus (4 op)
The student is able to apply hygienic designs in food facilities, process lines or equipment and implement information, when new design is needed. The student can based on existing directives, regulations, standards and guidelines in hygienic design create features needed when equipment or process lines are planned/ replaced/ bought. The student is able to evaluate the effect of cleanability.
Understand challenges in hygienic designs
Evaluate how hygienic design affects food safety
Develop hygienically designed equipment or parts of a process line
Understand which tools are available and can be used when designing equipment
Develop strategies in a business case of hygienically designed equipment
Hygienic design of food facilities, process lines and equipment
Contact materials in process lines and equipment
Arviointikriteerit, tyydyttävä (1)
The student knows and understands how to design equipment and/or parts in process lines hygienically 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 how equipment / process line parts are designed 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 previously learned information.
Arviointikriteerit, kiitettävä (5)
The student has praiseworthy knowledge how equipment / process line parts are designed and is able to apply it when solving different challenges. The student is also able demonstrate innovation by applying what he/she has learned. In addition, the student is able to follow the instructions and is able to present results clearly and draw conclusions.