This course is an introduction to the hygienic design of food processing equipment. It covers: basic background of cleaning and disinfection, hygienic equipment and the prevention of hazards by good hygienic design of equipment, hygienic design of surfaces (product- and indirect-contact surfaces), doors and drains; hygienic design of open and closed systems (dead ends, pipe couplings, valves, dynamic seals), installation of equipment, and factory zoning/layout. 


The course is an extensive introduction into sampling and monitoring for microbiological food safety. It covers: sampling plans, accuracy and/or uncertainty, basic statistics underlying enumeration, the use of most probable number (MPN), and effect of heterogeneously distributed contamination. Monitoring, verification and validation relating to both product and process are also discussed.