Català Castellano
DEGREE CURRICULUM
HYGIENE IN FOOD PROCESSING
Coordination:
SALA MARTI, NURIA
Academic year 2019-20
DEGREE CURRICULUM: HYGIENE IN FOOD PROCESSING 2019-20

Subject's general information
Subject nameHYGIENE IN FOOD PROCESSING
Code100611
Semester2nd Q(SEMESTER) CONTINUED EVALUATION
Typology
DegreeCourseCharacterModality
Double bachelor's degree: Degree Physiotherapy and Degree in Human Nutrition and Diethetics3COMPULSORYAttendance-based
Bachelor's Degree in Human Nutrition and Dietetics2COMPULSORYAttendance-based
Course number of credits (ECTS)6
Type of activity, credits, and groups
Activity typePRALABPRAULATEORIA
Number of credits213
Number of groups632
CoordinationSALA MARTI, NURIA
DepartmentFOOD TECHNOLOGY
Teaching load distribution between lectures and independent student workContact hours: 60
- Lectures: 30
- Lab: 20
- Seminar: 10

Non-contact hours: 90
LanguageCatalan
Spanish
English
Distribution of creditsLectures: 3
Laboratory: 2
Seminar: 1
Teaching staffE-mail addressesCredits taught by teacherOffice and hour of attention
ALEGRE VILAS, ISABELialegre@tecal.udl.cat10
SALA MARTI, NURIAnsala@tecal.udl.cat8,5
TORRES GRIFO, MERCEmtorres@tecal.udl.cat2,5
Subject's extra information

Hygiene in food processing is a core subject in the Degree in Human Nutrition and Dietetics taught in the second year during the second quarter. This subject matter has been subdivided in two major groups: hazards in foods and foddborne diseases (Block I), and hygiene facilities, processes and handlers (Block II).

Learning objectives
  1. The concept of food hygiene
  2. Recognize the main bacterial agents, viral and fungal-related foodborne illness, determine what control measures have been implemented to avoid them, and plan how to analyze them.
  3. Assess the toxicology of chemicals that can be natural food components or may be added accidentally or intentionally to food in the process of industrial development.
  4. Classify the cleaning and disinfection methods, and the role of handler observing hygienic measures and apply it in food establishments.
  5. Specify the hygienic requirements of premises, equipment and tools work, and how to solve their control.
  6. Integrate good hygiene practices.

    
 
   

Objective

Activities

Classroom

Student learning

1-6

Lectures

30

45

1-2, 4-5

Practices

20

25

1-6

Seminars

10

20

 

Total

60

90

 *Student learning = Contact hours + hours student work

Significant competences
  1. Good practices of hygiene, food safety and risk control systems: elaboration, application, evaluation and maintenance, applying current legislation
  2. Participate in the design, organization and management of different food services

 

Subject contents

LECTURES

Block I.- HAZARDS IN FOODS AND FOODBORNE DISEASES

1. INTRODUCTION. Definition of food hygiene and historical development. Current situation. Hygiene of food in the European Union. The alimentary Code.

2. FOOD DISEASES. POISONING. Food illnesses. Food bacterial disease etiology. Definition of food toxi-infection (TIA). Importance of TIA in the world. Etiology and contributing factors of TIA in Catalonia.

3. GRAM-NEGATIVE BACTERIA INVOLVED IN FOODBORNE DISEASES: Salmonella; Shigella; Escherichia coli pathogen; Yersinia enterocolitica; Vibrio sp; Campylobacter. Characteristics. Reservoir and source of infection. Survival in food. Pathogenesis. Infecting dose. Incubation period and transferability. Clinical and microbiological diagnosis. Treatment. Control.

4. GRAM-POSITIVE BACTERIA INVOLVED IN FOODBORNE DISEASES: Staphylococcus aureus; Clostridium botulinum and Clostridium perfringens; Bacillus cereus; Listeria monocytogenes. Characteristics. Reservoir and source of infection. Survival in food. Pathogenesis. Infecting dose. Incubation period and transferability. Clinical and microbiological diagnosis. Treatment. Control.

5. VIRUS. Virus diseases associated with food: hepatovirus and enterovirus group SRSV, rotavirus and astrovirus. Reservoir and source of infection. Survival in food. Pathogenesis. Infecting dose. Incubation period and transferability. Clinical and microbiological diagnosis. Treatment. Control. Problem of the detection and quantification in food.

6. MOLDS AND MYCOTOXINS. Introduction. The secondary metabolism in fungi: mycotoxins. The genus Aspergillus. Main mycotoxins. The genus Penicillium. Main mycotoxins. The genus Fusarium. Main mycotoxins. Control mechanisms.

7. CHEMICAL AND PHYSICAL HAZARDS IN FOOD. Natural chemical components of food. Xenobiotic compounds. Toxic food processing. Physical hazards.

 

Bloc II.  HYGIENE FACILITIES, PROCESSES AND HANDLERS

8. PLANNIG, ORGANIZATION AND SUPERVISION OF THE PREMISES AND INSTALLATIONS. Basic needs. Construction and design. Floors, walls, ceilings, drains, pipes, doors and windows. Ventilation. Illumination. Manipulations of nutritional substances. Disposal and integration of different areas.

9. HYGIENIC ASPECTS OF FOOD PROCESSING EQUIPMENT. The requirements of equipment. Sanitary design principles. Building materials equipment. Details of the design of some equipment.

10. PERSONAL HYGIENE. Food handler. Specifications on personal hygiene. Staff training. Work safety.

11. PEST CONTROL. Main pests in food premises. Pest control: techniques of exclusion or preventive measures; Removal techniques. Plan pest control: surveillance plan; controls.

12. WATER SUPPLIES. Water uses. Potable water. Non-potable water. Water control plan.

13. CLEANING. Introduction. Factors to consider in the cleaning process. Characteristics of the dirt. Surfaces to be cleaned. Detergents. Cleaning type. Cleaning efficiency. Importance in waste disposal: biofilms.

14. DISINFECTION. Introduction. Types of disinfection. Disinfectants: main properties; choosing them; factors influencing their effectiveness; type.
Use of the disinfectants. Action about microorganisms.

15. CLEANING AND DISINFECTION PROGRAM. Introduction. Inspection of facilities. Equipment. Type, application, frequency and dosage of the products used. C + D routine for each area of work, zone or equipment and to each operator. Mistakes in the program. Monitoring of cleaning and disinfection.

16. HYGIENIC ASPECTS OF FOOD ESTABLISHMENTS. Retail stores. Supermarkets. Bars. Restaurants. Kitchens. Catering. Other.

 

PRACTICES:

1.-  Enumeration of Bacillus cereus in food

2.- Enumeration of Clostridium perfringens in food

3.- Detection of Salmonella  in food

4.-Detection of Listeria monocytogenes in food

5.- Hygiene of handlers

6.- Transmission of the contamination

  7.- Control of surfaces contamination

  8.- Environmental control

Methodology

Activity

Objective

Description

Lectures

All objectives and competences

Items 1 to 15

Tutorial

 

 

Lab practices

All competences and objectives 1,2,4,5

Practices 1 to 8. Pathogens in food. Analysis of contamination of surfaces and handlers

Seminars and works

All objectives and competences

Items with case studies

 

1 Work in groups of four students, who prepare and present orally: aspects of hygiene and handlers from a alimentary establishment     (Item 16)

Evaluation

Exam 1 (Block I): 25% (a minimum score is required to AVERAGE 4)

Exam 2 (Block II): 25% (a minimum score is required to AVERAGE 4)

Practices: 25% (compulsory for passing the subject): presence and do a report

Seminars: 25% (do some works: write and oral explaining)

Each exam will be necessary to obtain at least 04/10 in order AVERAGE. Parties with less than 4 qualifications must be overcome in the final exam. In the case of not reaching 5 in the theoretical part, this will be the final note of the subject. It is mandatory to submit the work of the seminars and practices. The work and practices computed when you have passed the evaluation of the theoretical part. If compliance with the requirements for AVERAGE, surpasses the evaluation with grade ≥ 5.

 

 

 

Bibliography

Textbooks

CAMEÁN, AM i REPETTO, M. (2006). Toxicología alimentaria. Díaz de Santos, Madrid. -ebook

FORSYTHE,  S.S.  i  HAYES,  P.R.  (2002).  Microbiología  e  higiene  de  los alimentos. Acribia, Zaragoza.

ICMSF (1998). Microorganismos de los Alimentos. Vol. 5: Características de los patógenos microbianos. Acribia, Zaragoza.

MONTES, E., LLORET, I. & LÓPEZ, M.A. (2018). Diseño y gestión de cocinas. Manual de higiene alimentaria aplicada al sector de la restauración. 3ª edición. Díaz de Santos, Madrid.

PASCUAL, M.R. (2005). Enfermedades de origen alimentario. Díaz de Santos, Madrid.

 

Additional bibliography

AGÈNCIA CATALANA DE SEGURETAT ALIMENTÀRIA (ACSA) http://acsa.gencat.cat

AGENCIA ESPAÑOLA DE CONSUMO, SEGURIDAD ALIMENTARIA Y NUTRICION http://www.aecosan.msssi.gob.es/AECOSAN/web/subhomes/seguridad_alimentaria/aecosan_seguridad_alimentaria.htm

HUI,  Y.H.,  PIERSON,  M.D.,  GORHAM,  J.R.  (2001),  Foodborne  disease handbook. 2a edició. Volum 1: Bacterial Pathogens. Marcel Dekker, Inc. New York.

LEVEAU,  J.  i  BOUIX,  M.  (2002).  Manual  técnico  de  higiene,  limpieza  y desinfección. AMV Ediciones/Mundi-Prensa, Madrid.

  MCLAUCHLIN, J. i LITTLE, C.  (2007). Hobbs' food poisoning and food hygiene.  7a edició. Hodder Arnold,  London.

  MOLL, Manfred  i MOLL, Nicole. (2006). Compendio de riesgos alimentarios. Editorial Acribia, Zaragoza.

  SPRENGER,R.A. (2011). Hygiene for management. A text for food safety courses. Highfield.CO.UK Limited, Doncaster, UK.

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