Authors: Nastasia Belc, Claudia Moșoiu, Romedea Adrian

Aim: Learn the basics on cleaning and disinfection sector, its importance, working environment and problematic issues as well as the importance of hygiene in food industry.

Objectives:

  1. To understand the cleaning sector its working environment and importance.
  2. To be informed about industrial cleaning and safety health.
  3. To learn about the importance of hygiene in the food sector.
  4. To learn about cleaning and disinfection concepts.

Duration: 2 hours

Learning methods: face to face, e-learning

The working environment in the cleaning i
ndustry
The working environment in the cleaning i
ndustry
The working environment in the cleaning i
ndustry

Authors: Franklin Georgsson, Margeir Gissurarson, Matis, IS

Aim: Give students a basic overview on the main biological, chemical and physical food hazards associated with raw materials, food production and food handling.  How is food safety regulated and the use of food safety management systems like HACCP.

Objectives:

1.Learn about food-borne illnesses and classifications of food-borne illnesses. How do we define food safety?
2.Know which are the most serious problems related to food safety
3.Understand how food risks and hazards are constantly changing due to various developments
4.Understand the use of HACCP system and food safety management systems in food establishments to control food To know main equipment used for the cleaning and disinfection activities in the food industry.

Duration: 2 hours

Learning methods: face to face, e-learning

1
O2. C&D course contents
Index
Didactic Unit 1. The working environment in the cleaning i
ndustry
(IBA)
1.
Description of cleaning sector and working environment.
2.
The importance and problematic of the sector.
3.
Cleaning industrial and safety health.
4.
Importance of hygiene in the food sector.
5.
General Concepts of cleaning and disinfectio

Authors: Franklin Georgsson, Margeir Gissurarson

Aim: Give students a basic overview on the main principles of food hygiene and how food storage and handling may affect the safety of food. The importance of personnel hygiene and protective measure in food preparation and processing.

Objectives:

1.Learn about the basic principles of food storage and handling. foKnow which are the most serious problems related to food safety
2.Understand the source of cross-contamination and how it can be prevented.
3.Learn about the link between good personnel hygiene and infection routes.
4.Understand what protective measures can be applied to secure food safety.

Duration: 2 hours

Learning methods: face to face, e-learning

Authors: Carmen Donet, Alma Milvaques Institution, country: BETELGEUX, ES

Aim: Learn the basics on cleaning and disinfection in the food industry, cleaning and disinfection types as well as chemicals and equipment used to do so.
Objectives:
1.Understand major differences between cleaning and disinfection.
2.Determine the cleaning and disinfection procedure according to the type of items to be cleaned.
3.Learn to select the most suitable chemical product considering the contamination.
4.To know main equipment used for the cleaning and disinfection activities in the food industry.

Duration: 2 hours

Learning methods: (face to face, e-learning)

Authors: Carmen Donet, Alma Institution, country: BETELGEUX, ES

Aim: Learn about the complexity of the dirtiness found in a food industry in order to choose the correct hygienic design and properly develop and perform the cleaning and disinfection plan as well as the monitoring activities.

Objectives:

1.To know major types of dirt found in the food industry.
2.To understand the importance of the machine, utensils and facilities design to achieve the highest level of hygiene.
3.To understand main aspects of a cleaning and disinfecting plan.
4.To know the different types of mononitorization.

Duration:Duration: 2 hours

Learning methods (blended, face to face, self learning etc.)

 

Authors: Nastasia Belc, Claudia Moșoiu, Gabriel Mustatea, Institutul Național de Cercetare-Dezvoltare pentru Bioresurse Alimentare, IBA București, România

Aim: Know main features of the four food subsectors and specific cleaning and disinfection procedures to follow in order to reach the higher level of food quality and safety.

Objectives:

  1. To learn most important features of the fruits and vegetables processing sector and the specificC&D procedures applicable to this sector.
  2. To know main characteristics of the meat industry and the specific C&D procedures applicable to this sector.
  3. To learn most important features of the beverage and dairy industries and the specific C&Dprocedures applicable to this sector.
  4. To know main characteristics of fisheries and the specific C&D procedures applicable to this sector.


Duration: 2 hours


Learning methods (blended, face to face, self learning etc.)

Author: Concha Ávila, FIAB, Spain

Aim: Give students an overview of waste management, explaining types of waste, Eu regulations and the different processes existing for waste treatment.

Items:
1. Definition of waste, EU Regulation
2. Types of waste: municipal, industrial, hazardous waste, construction an demolition, agricultural, mining and packaging waste
3. Treatment of waste: recycling, reuse and disposal
4. Separation processes, handling and storage of waste


Duration: 2 hours
Learning methods: face to face, e-learning

Authors: Maurizio Notarfonso

Aim: Give students a basic overview on the main biological, chemical and physical food hazards associated with raw materials, food production and food handling. How is food safety regulated and the use of food safety management systems like HACCP.

Objectives:

  1. Learn about food-borne illnesses and classifications of food-borne illnesses.
  2. How do we define food safety?
  3. Know which are the most serious problems related to food safety.
  4. Understand how food risks and hazards are constantly changing due to various developments
  5. Understand the use of HACCP system and food safety management systems in food establishments to control food
  6. To know main equipment used for the cleaning and disinfection activities in the food industry.

Duration: 2 hours Learning methods: face to face, e-learning

Learning methods: face to face, e-learning