Course code PārZ1014

Credit points 3

Hygiene Requirements in the Enterprise

Total Hours in Course81

Number of hours for lectures16

Number of hours for seminars and practical classes16

Independent study hours49

Date of course confirmation21.03.2018

Responsible UnitInstitute of Food

Course developers

author Pārtikas institūts

Anita Blija

Dr. sc. ing.

author Pārtikas institūts

Sandra Īriste

Dr. paed.

Prior knowledge

PārZ1013, Food Law

Course abstract

The aim of the study course is to provide opportunities for students to obtain knowledge about basic hygiene issues, ensuring a good environment for good hygiene practices in food processing enterprise, the influence of sanitary regime and personal hygiene on the quality of food products.

Learning outcomes and their assessment

Knowledge about basic theoretical issues of hygiene, as well as understanding the most important concepts and regularities - 1st test.
Know factors of the company's hygienic environment and methods of providing adequate sanitary control – 2nd and 3rd test.
Skills to carry out a company's hygienic assessment, analytically describe information, formulate problems, make decisions and find creative solutions – 1st, 2nd and 3rd practical works.
Skills to use the acquired knowledge in choosing the methods and means of ensuring the company's hygienic environment – 4th, 5th and 6th practical works.
Competence of the acquired knowledge and practical skills to solve a problem related to hygiene issues, understand professional ethics, evaluate the impact of professional activity on the environment and society - 1st and 2nd homework.

Course Content(Calendar)

1. Introduction. Hygiene as scientific discipline.
2. Hygiene definitions. Basic principles of hygiene.
3. Stages of good hygiene practice. Sources of contamination. 1st practical work: Assessment of industrial premises.
4. Enterprise design.
1st test: Basic principles of hygiene, company and premises layout.
5. Control of air contamination.
6. Hygienic premises, facilities, equipment design. 2nd practical work: Hygienic assessment of equipment.
7. Equipment and surfaces materials.
8. Light, ventilation, heating, water supply. 1st homework presentation.
9. Sewage, waste management. 3rd practical work: Development a waste recycling plan.
2nd test: Hygiene requirements for communications, waste management.
10. Sanitation regime. 4th practical work: Development of sanitary treatment procedures.
11. Cleaning chemicals, methods.
12. Disinfection, testing of efficiency. 2nd homework presentation.
13. Pest control. 5th practical work: Development of a disinsection and deratisation plan.
3rd test: Sanitary treatment, cleaning methods.
14. Personal hygiene. 6th practical work: Hygiene requirements for personnel.
15. Control of technological processes.

16. Guidelines of good hygiene practice.

Requirements for awarding credit points

Final evaluation of the study course consists from:
pass with a mark consisting of a final test on the theoretical questions acquired in the study course (25%);
developed and assigned 6 practical works (25%);
passed 3 tests (25%)
developed, presented and passed 2 homework’s (25%).

Description of the organization and tasks of students’ independent work

1st homework. Hygienic assessment of the company according to the requirements of the good hygiene practice stages (submitted electronically).
2nd homework. Development of sanitary procedures, justification for selected cleaning agents (submitted electronically).

Criteria for Evaluating Learning Outcomes

The assessment of the study course with a mark depends on the assessment of the test and study course, the accumulative assessment of practical and homework.
Students can obtain a successful test if at least 50% of the test questions was be answered correctly.
Graded test was be calculated as the mean arithmetic of the test score and the average semester mark, which is calculated as the arithmetic mean of the marks of the test, practical and homework taken from the study course.

Compulsory reading

1. Food hygiene: basic texts. Codex Alimentarius Commission. Joint FAO/WHO Food Standards Programme. 4th ed. Rome: WHO: FAO, 2009. 125 p.
2. Sprenger R.A. Hygiene for management: a text for food safety courses. Doncaster: Highfield.Co.UK Ltd, 2005. 416 p.
3. Fehlhuber K., Kleer J., Fley F. Handbuch Lebensmittelhygien 2. Hamburg, Deutchland: Behr’ Verlag. 2008.
4. Food hygiene auditing. Edited by N.Chesworth. London etc.: Blackie Academic and Professional, 1997. 198 p.

Further reading

1. Codex alimentarius: food hygiene: basic texts. Codex Alimentarius Commission. Joint FAO/WHO Food Standards Programme. 3rd ed. Rome: FAO: WHO, 2004. 68 p.
2. Food hygiene auditing. Edited by N.Chesworth. London etc.: Blackie Academic and Professional, 1997. 198 p.

Periodicals and other sources

1. LR Zemkopības ministrija. Nozaru labas higiēnas un labas ražošanas prakses vadlīnijas [tiešsaiste] [skatīts 26.03.2018.]. Pieejams https://www.zm.gov.lv/partika
2.LR Zemkopības ministrija. Eiropas Parlamenta un Padomes regula (EK) Nr.852/2004 [tiešsaiste] [skatīts 26.03.2018.]. Pieejams https://www.zm.gov.lv/partika

Notes

Compulsory study course for the full study time students of the FFT academic bachelor study program "Food quality and innovation".