754323 Validation of cleaning processes and hygienic design (in Eng.)

Vortragende/r (Mitwirkende/r)
Angeboten im Semester
Sommersemester 2019
Unterrichts-/ Lehrsprachen


This course gives an introduction to food safety and hazards caused by equipment, an overview of the relevant laws and guidelines, comprehensive information on hygienic design, zoning philosophy, cleaning and the cleaning validation concept.

The course will be done as "blended learning", partially as e-learning (studying on-line materials, case studies, collaborative problem solving, e-communication activities), and partially as face to face lectures. Case studies (theoretical and practical applications in the pilot plant or in a food factory) will be elaborated in team work, if possible together with students from other countries, eg. from Thailand.

Introduction:Food Safety, Food Hazards

Hygienic Design: Legislative and Guidelines, Building Design (Construction Elements, Utility Installations, Air Related Aspects, Water Related Aspects,Zoning), Equipment Design, Equipment Installation and Integration

Cleaning and Disinfection methods

Procedure of Cleaning Validation: Status Evaluation, Risk Analysis, Cleaning Process Studies, Sampling Methods (Assessment and Implementation)

Case Studies: to be elaborated in team work

Inhaltliche Voraussetzungen (erwartete Kenntnisse)

basic knowledge in microbiology


After successful completion of the course, the students have knowledge on legislation and guidelines in the field of hygienic design and are able to identify hygienic risks in food production areas and to make proposals for improvement. They have knowledge on mechanisms and methods of cleaning and sanitation and are able to validate cleaning efficacy and to conduct tasks in teamwork.
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