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.

The course provides an extensive introduction into the needs and mechanisms of preservation. It covers: preservation microbiology and the effects of physical and chemical changes, enzymatic activity on preservation, (integrated) preservation methods and hurdle technology, input of microbiological parameters and the organisms’ distribution and state, preservation process, heat treatment and inactivation parameters, sterilization and pasteurization. Non-thermal inactivation process, the effects of product environment and development, and consumer behaviour and expectations are also elaborated upon. Also bottleneck organisms during processing and formulation are highlighted.

Price:  € 40  , Enrolment duration :  3 months