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

Arviointiasteikko

1-5

Sisällön jaksotus

Opetus alkaa marraskuun 2024 puolessa välissä (viikolla 47) ja loppuu helmikuun lopussa 2025 (viikolla 8).

Tavoitteet

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

Oppimateriaalit

Course literature:
in the 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-frii s)
- 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)

Informatiota opetusmateriaalikokonaisuudesta löytyy myös kurssin Moodle-sivulla.

Opetusmenetelmät

Kurssi toteutetaan lähiopetuksena. Monimuoto-opiskelijoille on mahdollisuus kuunnella luentoja Teams:in kautta.
Tietoa luentomateriaalista löytyy alla ja kurssin Moodle-sivulla (tieto annetaan ennen kurssin alkua).

Harjoittelu- ja työelämäyhteistyö

Hygieenisen suunnittelun kokonaisuuteen kuuluu 4 op harjoitustyökurssi, joka toteutetaan joko yksin tai parityönä.
Tämä kurssi sekä Contact Materials in Process Lines and Equipment ovat käytännön kurssin (Project Work in Hygienic Designing) perusedellytyksiä.

Tenttien ajankohdat ja uusintamahdollisuudet

The exam will be held in the EXAM facilities in week 8, further possibilities will be announced through the course page on Moodle.

Kansainvälisyys

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Toteutuksen valinnaiset suoritustavat

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Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 108 h
- mistä ohjattua opiskelua: 36 h
- mistä itsenäistä opiskelua: 72 h

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.

Esitietovaatimukset

Food microbiology and process hygiene or equal knowledge

Lisätiedot

Arvosana määräytyy kirjalliseen tenttitulokseen.