Study Guide

Objective

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.

Content

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

Materials

The mandatory material has been given in the courses Hygienic Design of Food Facilities, Process Lines and Equipment and Contact Materials in Process Lines and Equipment. There are no additional mandatory materials.

The course material in the above courses Hygienic Design of Food Facilities, Process Lines and Equipment (8B00CX99):
- The booklet “Practical Hygienic Design” written of Alan Friis, FORCE Technology (link: https://forcetechnology.com/en/articles/practical-hygienic-design-e-book-alan-friis)
- EHEDG Guideline 8 HYGIENIC DESIGN PRINCIPLES (3rd edition, March 2018)
- SFS- EN 1672-2:2020:en Food processing machinery. Basic concepts. Part 2: Hygiene and cleanability requirements
- EHEDG Glossary (Version 2020/08.G04)
- EHEDG White Paper on Hygienic Design Scopes JI (for building constructors and equipment manufacturers) & JII (for building and equipment users) by Global Food Safety Initiative (GFSI)

Course literature in the Contact Materials in Process Lines and Equipment (8B00CY01):
- Stainless Steel for Hygienic Equipment in Food/Pharma book chapters 2 (Types and families of stainless steel), 4 (Corrosion of stainless steel), 5 (Stainless steel for food/pharma), 9 (Chemical surface treatment of stainless steel), 10 (Rubber and gaskets) & 11 (Plastic) written by Claus Qvist Jessen & Erik-Ole Jensen (ISBN 978-87-92765-32-1); pages 5-14, 21-82 & 149-202.
- Regulation EC 1935/2004: On materials and articles intended to come into contact with food
- Regulation EC 2023/2006: On good manufacturing practice for materials and articles intended to come into contact with food
- Regulation EC 10/2011: Plastic materials and articles intended to come into contact with food

Information about the teaching material will also be given on the Moodle page of the course.

Teaching methods

The course is implemented partly as face-to-face teaching (introduction, discussions about the cases and presentation of the case) and partly on distance (the pratical work in the case and preparation of the case presentation). Students in blended teaching have the opportunity to choose the case from equipment in the employer's process .
The mandatory material are from the courses in Hygienic Design of Food Facilities, Process Lines and Equipment and Contact Materials in Process Lines and Equipment. There are no additional mandatory materials.

Employer connections

The case can be chosen from the employer's process. The work must be agreed in advance, because the case will be presented to the course participants in the end of the course.

Exam schedules

There will be no exam in this course. The course is performed with a case report, which will be presented to the other course participants in the end of the course.

Student workload

Total amount of work: 108 h
- out of which guided studies: 18 h
- out of which independent studies: 90 h

Content scheduling

The course is executed in the period March-May.

Further information

The student must complete both Hygienic Design of Food Facilities, Process Lines and Equipment (4 ECTS) and Contact Materials in Process Lines and Equipment (2 ECTS) before he/she will reveice the grade for this practical course.

Evaluation scale

1-5

Assessment criteria, satisfactory (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.

Assessment criteria, good (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.

Assessment criteria, excellent (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.

Assessment criteria, satisfactory (1)

The student does not know how to apply the hygienic design principles in practice. He/she is not able to follow instructions given.

Assessment criteria, good (3)

The student knows how to apply the basic concepts of hygienic design in the chosen case study and is able to solvie common problems related to hygienic design. In addition, the student knows how to act in accordance with work instructions.

Assessment criteria, excellent (5)

The student has very good knowledge in using the information on hygienic design. The student is able to apply the hygienic design knowledge obtained in simpel cases. In addition, the student knows how to act in accordance with work instructions and is able to present results clearly.

Assessment criteria, approved/failed

The student has commendable knowledge in how to use information on hygienic design, which he/she ha obtained in the two theory courses, in the practical case chosen. The student is able to apply the knowledge obtained in solving various challenges. In addition, the student knows how to act in accordance with work instructions and is able to present results clearly with conclusions. He/she can use the information learnt in innovations.

Qualifications

Hygienic design of food facilities, process lines and equipment
Contact materials in process lines and equipment