Learning outcomes of the course unit
The course aims to give students a basic understanding of hygiene principles applicable in the field of food production and distribution to ensure the safety of the product intended for consumption. Provides an overview of the main contaminants of food and prevention measures for different levels of the food chain.
Course contents summary
Hygiene: epidemiology and prevention basic principles ; general epidemiology, infectious diseases epidemiology, non- infectious disease epidemiology. Prevention: levels, principles of infectious diseases and non- infectious disease prevention. Disinfection, sterilization, sanitation. Physical tools for disinfection and sterilization, chemical disinfectants. Basic topics of immunoprophylaxis.
Contamination and microbial growth in food. Contamination: nature, source; microorganisms in food; intrinsic and extrinsic factors affecting microbial growth in foods.
Food-borne infectious diseases: botulism, S.aureus foodborne infections, salmonellosis, V. parahaemolyticus infection, C. perfrigens infection, B. cereus infection, campylobacteriosis, listeriosis, enteropathogenic E.coli infections, main viral infections (hepatitis A, norovirus infection)
Chemical contamination: toxicity, main groups of chemical contaminants and their origin: environmental contaminants, residues of primary production, contaminants acquired during processing and / or storage, mycotoxins.
Physical contamination: origin and prevention.
Water for human consumption: definition, requirements, criteria for drinking water: hydrogeological, organoleptic, physical, chemical and microbiological standards.
HACCP: general principles
Cleaning and sanitation of food contact surfaces and food processing areas; requirements of the structures and layout of production and processing areas; dirt definition, detergents and cleaning stages of standard procedures, monitoring and verification.
Food handlers hygiene
Principles of pets control
Assessment methods and criteria