Hygiene and Sanitation

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Course number:

Course Description


  • Bacteria, viruses and parasites as sources of foodborne illnesses: sources of contamination, transmission routes, survival in foods, common foods associated to diseases, control of hazards.
  • Control of important chemical hazards
  • Processing plants and food of low, medium and high risk
  • Temperature control of foods / cold chain
  • Legal requirements related to hygiene in food processing
  • Hygienic requirements related to construction of  food processing plants (outer and inner building requirements)
  • Control of hygiene and practices of personnel in food industry
  • Sanitation practices and control
  • Principles of hygienic design of equipment
  • Pest control


  • recognize sources of contamination and measures to control the most important pathogens in the food industry
  • apply legal requirements related to hygiene, e.g. to control the ingress of  hazards, growth of microorganisms and cross- contamination in food processing plants
  • describe parameters and evaluate sanitation agents and practices in the food industry
  • organize pest control in the food industry