Study Guide

Objective

The student understands the importance of correct material choices in hygienic designs in food facilities, process lines and equipment and can apply this information when replacements are made. The student can evaluate material choice in built/purchased/replaced equipment or process lines. The course programme includes existing directives, regulations, standards and guidelines on materials to be used in hygienic design. The student learns how the material affects the equipment cleanability.

Content

Apply correct material choices in hygienically designed equipment, process lines and facilities
Understand compatibility and challenges when choosing material in hygienic designs
Evaluate how material choices affect food safety

Materials

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

The course material will also be given on the Moodle page of the course.

Teaching methods

The course is implemented as face-to-face teaching. Students in blended teaching have the opportunity to listen to lectures via Teams.
Information on lecturing material is found below and on the course's Moodle page (information will be added before the course starts).

Employer connections

The entirety of the hygienic design programme includes a 4 ECTS practical work course, which will be carried out alone or in pairs. This course as well as the course on Hygienic Design of Food Facilities, Process Lines and Equipment are prerequsites for the practical course (Project Work in Hygienic Designing).

Exam schedules

The exam in class is held in week 8. Further possibilities are in week 10 (in the EXAM-system).
The actual dates can be checked from the course's Moodle page.

Student workload

Total amount of work: 54 h
- out of which guided studies: 15 h
- out of which independent studies: 39 h

Content scheduling

The teaching starts in January (in week 4) and ends in February 2025 (in week 8).

Further information

The course grade is based on the result in the written exam.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student knows and understands the importance of materials in hygienic design and is able to apply this knowledge in solving common problems. In addition, the student is able to follow instructions.

Assessment criteria, good (3)

The student is well acquainted with the importance of materials in hygienic design and is able to apply it in solving different challenges. In addition, the student is able to follow the instructions and is able to present the results clearly. He/she is able to combine information previously learned.

Assessment criteria, excellent (5)

The student has praiseworthy knowledge in materials in hygienic design and is able to apply the knowledge in solving questions and challenges. In addition, the student is able to follow the instructions and is able to present results with conclusions clearly.

Assessment methods and criteria

The course grade is based on the result in the written exam.

Assessment criteria, satisfactory (1)

The student does not know the basic concepts of material used in hygienically design equipment and process lines. He/she is not able to apply the principles in solving common problems about contact materials.

Assessment criteria, good (3)

The student knows the basic concepts of material used in hygienically design equipment and process lines. He/she is able to apply the principles in solving common problems about contact materials. In addition, the student knows how to act in accordance with work instructions.

Assessment criteria, excellent (5)

The student has proper knowledge in how to choose contact materials in hygienically design equipment and process lines. He/she knows to suggest materials for an equipment and/or process line planned.

Assessment criteria, approved/failed

The student has commendable knowledge in how to choose contact materials in hygienically design equipment and process lines. He/she knows what to suggest to be used and has also knowledge to ask the correct questions about material used in the equipment and/or process line.

Qualifications

Hygienic design of food facilities, process lines and equipment