Coordinator: Professor Phil Bremer
Teaching Staff: Professor Phil Bremer
Eligibility: Food Science (FOSC) and Consumer Food Science (CFSC)
Food businesses are legally required to produce safe food, and business success depends on producing consistent quality products that meet or exceed consumer expectations in a cost effective manner. This module discusses why the hygienic design of processing plants and equipment is important to the food industry and describes the physical, chemical and biological hazards that need to be controlled.
Processes that need to be considered in the development of effective cleaning and sanitising regimes for food processing plants, will be outlined and discussed in relation to New Zealand’s food regulations and industry agreed standards. The hygienic design of processing plants and processing equipment will be discussed and numerous examples of good and bad practice will be presented.
On completion of this module students will:
• Have a good understanding of the importance of cleaning and sanitizing in the food industry.
• Be able to design an effective sanitation program for a food processing plant.
• Be able to recognize examples of good and bad hygienic design within a processing facility
- Hazards associated with food processing.
- Development of cleaning and sanitising regimes.
- Industrial cleaning and sanitising regimes including CIP regimes.
- Hygienic design for processing plants and processing equipment.
4 week intensive course, Semester TBC
5 Lectures of 2 hours
1 presentation session of 2 hours
This module is worth 50% of a 20 credit paper, as follows;
- Presentation – 10%
- Written assignment - 15%
- Exam (1 hour) – 25%
This module did not run in 2017.