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FPEN 409: Safety in Food Plants

Credits: 
2

Objectives: To enable students to acquire the knowledge of occupational, safety and health in process operations and the compliance to safety and health law and regulations.

Description: Students will be exposed to several methods in identifying hazard and risks in process industries. Safety principles in food plant design and operations. Personal Safety and Personal Protective equipment. Hazard evaluation procedures. Process Safety Management (PSM) and the food industry. Safe Design and operation of plants: Design control for safety, Principles of Inherently Safer Designs (ISD). Laws and regulations on plant safety. Field evaluation of safety in the Ghanaian Food Industry.

Reading list

  1. Kletz. T. (1991). Plant Design for safety. Hemisphere Publishing Corporation, New York
  2. Cramer, M. M. (2006).  Food Plant Sanitation: design, maintenance, and good manufacturing practices.  CRC Press, Boca Raton, USA
  3. Sutton, I., (2014) Plant Design and Operations. Gulf Professional Publishing, Elsevier.
  4. Hauptmanns, U (2015). Process and Plant Safety. Springer
  5. Brennan, J. G. and Grandison, A.S. (2011). Food Processing Handbook. 2nd Ed. John Wiley and Sons