Project Work in Hygienic Designing (4op)

Arviointiasteikko

1-5

Sisällön jaksotus

Kurssi alkaa maaliskuun alussa ja loppuu toukokuussa.

Tavoitteet

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.

Sisältö

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

Oppimateriaalit

Pakollinen materiaali on esitetty kursseissa:Hygienic Design of Food Facilities, Process Lines and Equipment and Contact Materials in Process Lines and Equipment. Pakollisia lisämateriaaleja ei ole.

Kurssimateriaali yllämainituissa kursseissa on:
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)

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.

Opetusmenetelmät

Kurssi toteutetaan osittain lähiopetuksena (johdanto, keskustelut valituista tapausselostuksesta ja tapausselostuksen esittely) ja osittain etäopetuksena (käytännön työ valitussa tapauksessa ja tapausselostuksen valmistaminen). Monimuoto-oiskelijoilla on mahdollisuus valita työstettävän tapausselostuksen työnantajan prosesseista.
Pakollinen materiaali on kursseista:Hygienic Design of Food Facilities, Process Lines and Equipment and Contact Materials in Process Lines and Equipment. Pakollisia lisämateriaaleja ei ole.

Harjoittelu- ja työelämäyhteistyö

Tapausselostuksen aihe voidaan valita työnantajan prosessista. Työstä on sovittava etukäteen, sillä tapausselostus tullaan esittämään kurssin osallistujille kurssin lopussa.

Tenttien ajankohdat ja uusintamahdollisuudet

Tämä kurssi ei suoriteta tentillä. Kurssi suoritetaan tapausselostuksella, joka esitetään kurssin lopussa muille kurssin osallistujille.

Opiskelijan ajankäyttö ja kuormitus

Työmäärä yhteensä: 108 h
- mistä ohjattua opiskelua: 18 h
- mistä itsenäistä opiskelua: 90 h

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.

Esitietovaatimukset

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

Lisätiedot

Opiskelijan on suoritettava sekä Hygienic Design of Food Facilities, Process Lines and Equipment (4 op) että Contact Materials in Process Lines and Equipment (2 op) ennen kuin hän saa arvosanan tässä käytännön kutrssissa.