Food Plant Sanitation and Safety

General

• Code: 276-190402
• Semester: 4th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (2)
• ECTS Units: 3
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=168
• Instructors: Goulas Athanasios
• Class Schedule:
  • Mon 06:00 - 08:00:

Course Contents

Thematic sectors covered by this course are:

• Good hygienic practice in food industries.
• Healthy design of building facilities.
• Manufacturing materials for mechanical equipment for food industries.
• Corrosion of food industry mechanical equipment manufacturing materials and methods of limitation.
• Sound design of mechanical equipment.
• Work instructions for observing personal hygiene.
• Working instructions for cleaning food processing devices with Clean in Place and Clean out of Place systems.
• Categories, properties and uses of detergents and disinfectants used in the food industry.
• Safety in the workplace. Definition of occupational accident and disease.
• Hazard categories, electric shock, noise, slips, dust explosion, etc.
• Laboratory safety, chemical handling and general principles of safe work in a food testing laboratory.
• Process Hazard Analysis.
• Methodologies: What if?, HAZOP (hazard analysis & operability), FMEA (failure mode – effect analysis), FTA (fault tree analysis).
• Case studies.

Educational Goals

The course aims to educate students in issues related to the hygiene of industrial food processing and production units as well as in issues related to the safety of workers in workplaces within these units. The topics covered in this course are:

• Good hygienic practice in food industries. Healthy design of building facilities, healthy design of mechanical equipment. Work instructions for personal hygiene. Working instructions for cleaning food processing equipment with Clean in Place and Clean out of Place systems. Categories, properties and uses of detergents and disinfectants used in the food industry.
• Safety in the workplace. Definition of occupational accident and disease. Hazard categories, electric shock, noise, slips, dust explosion, etc. Process Hazard Analysis Methodologies: What if?, HAZOP (hazard analysis & Operability), FMEA (failure mode – effect analysis), FTA (fault tree analysis). Case studies.

General Skills

• Search, analysis and synthesis of data and information using the necessary technologies.
• Adaptability to new situations and decision making.
• Autonomous work and Team work.
• Working in an international context.
• Planning and project management.
• Respect for the natural environment.
• Promoting free, creative and causative thinking.
• Acquisition of skills in problem solving, combining the knowledge acquired from previous courses and personal/group research.
• Decision making in unpredictable environments manage and work in groups to solve problems, create strategy and organize project management.

Teaching Methods

Face to face:

• Lectures in the classroom using PC and projector.

Use of ICT means

• Lectures on PowerPoint slides using PC and projector.
• Notes in electronic format.
• Post course material and communicate with students on the Moodle online platform and email.

Teaching Organization

Students Evaluation

• Written Exams.

Recommended Bibliography

1. Σημειώσεις Ελληνικού Ινστιτούτου Ασφάλειας Εργασίας.
2. Jeremy Stranks (2017), Μάνατζμεντ Ασφάλειας και Υγείας των Εργαζομένων, (KB Εύδοξο: 68382390) Εκδότης: ROSILI ΕΜΠΟΡΙΚΗ – ΕΚΔΟΤΙΚΗ Μ.ΕΠΕ, ISBN: 978-618-5131-34-0.