Contact Materials in Process Lines and Equipment (2 op)

Arviointiasteikko

1-5

Sisällön jaksotus

Opetus alkaa tammikuussa (viikolla 4) ja päättyy helmikuussa 2025 (viikolla 8).

Tavoitteet

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.

Sisältö

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

Oppimateriaalit

Kurssikirjallisuus (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

Tietoa kurssimateriaalista tulee löytymään 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 Hygienic Design of Food Facilities, Process Lines and Equipment -kurssi ovat käytännön kurssin (Project Work in Hygienic Designing) perusedellytyksiä.

Tenttien ajankohdat ja uusintamahdollisuudet

The exam will be held in the EXAM facilities in week 10, further possibilities will be announced through the course page on Moodle.

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 54 h
- mistä ohjattua opiskelua: 15 h
- mistä itsenäistä opiskelua: 39 h

Arviointikriteerit, tyydyttävä (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.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (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.

Esitietovaatimukset

Hygienic design of food facilities, process lines and equipment

Lisätiedot

Kurssin arvosana perustuu kirjallisen tentin tulokseen.