Basics of Food Safety ManagementLaajuus (4 cr)
Code: 8L00DM07
Objective
The students can
- describe the fundamentals in management of food safety in the food industry.
- indentify food safety management in the feed chain.
- use and apply food safety concepts in describing example products.
Content
- fundamentals in management of food safety in the industrial setting: challenges and outlook of the 21st century
- management of safety in the feed chain
- naturally occurring toxicants of plant origin
- allergens
- fruits and vegetables (including herbs)
- coffee, cocoa and derived products (e.g. chocolate)
- honey, confectionery and bakery products
- edible nuts, oilseeds and legumes
- oils and fats.
Assessment criteria, satisfactory (1)
The student can explain the basic principles of food safety management. Student can describe these concepts satisfactorily and is familiar with practical applications.
Assessment criteria, good (3)
The student has the basic command of the theoretical foundations food safety management, and is able to describe them well. The student has the good command of the practical applications.
Assessment criteria, excellent (5)
The student can clearly describe structures of food safety management. She/he has the excellent command of practical applications of food safety management.
Enrollment
06.10.2024 - 19.02.2025
Timing
03.03.2025 - 15.06.2025
Credits
5 op
Teaching languages
- English
Degree programmes
- Open UAS Path Studies / Agriculture and forestry
Teachers
- Gun Wirtanen
Student groups
-
IEPFF24FFrom Field to Fork
-
AFE24Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The students can
- describe the fundamentals in management of food safety in the food industry.
- indentify food safety management in the feed chain.
- use and apply food safety concepts in describing example products.
Content
- fundamentals in management of food safety in the industrial setting: challenges and outlook of the 21st century
- management of safety in the feed chain
- naturally occurring toxicants of plant origin
- allergens
- fruits and vegetables (including herbs)
- coffee, cocoa and derived products (e.g. chocolate)
- honey, confectionery and bakery products
- edible nuts, oilseeds and legumes
- oils and fats.
Materials
“Food Safety Management - A Practical Guide for the Food Industry (2nd Edition)” from 2023 written by Veslemøy Andersen, Huub Lelieveld & Yasmine Motarjemi can be retrieved from https://app-knovel-com.libts.seamk.fi/kn/resources/kpFSMAPG01/toc?cid=kpFSMAPG01.
The regulations (EC) 852/2004 (the latest updated, consolidated version of the food hygiene law) and (EU) 2021/382 (legislation on allergens and food safety culture) are also included in the course literature. The regulations are available from https://eur-lex.europa.eu/. Read the English versions.
Teaching methods
Introduction lecture and exam as contact teaching.
Literature exam in which the questions are given in English
Exam schedules
Check the exam dates on the course's Moodle page and from the Peppi calendar.
International connections
The course is established for the Agri-Food Engineering programme. The language in the exam is English.
Completion alternatives
Literature exam
Student workload
In total 108 h out of which 105 h are independent studies.
Contact teaching: intro 1 h and exam 2 h
Further information
The course content covers the following topics ad the literature is found in “Food Safety Management - A Practical Guide for the Food Industry (2023)”, which is found through the e-library and which written/compiled by Veslemøy Andersen, Huub Lelieveld & Yasmine Motarjemi:
- Fundamentals in management of food safety in the industrial setting: Challenges and outlook of the 21st century
- Management of safety in the feed chain
- Naturally occurring contaminants and inherent toxicants of plant origin
- Allergens
- Fruits and vegetables including herbs
- Coffee, cocoa and derived products e.g., chocolate
- Confectionery and bakery products including honey
- Edible nuts, oilseeds and legumes
- Vegetable oils and fats
- Bottled and drinking water
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can explain the basic principles of food safety management. Student can describe these concepts satisfactorily and is familiar with practical applications.
Assessment criteria, good (3)
The student has the basic command of the theoretical foundations food safety management, and is able to describe them well. The student has the good command of the practical applications.
Assessment criteria, excellent (5)
The student can clearly describe structures of food safety management. She/he has the excellent command of practical applications of food safety management.
Assessment methods and criteria
The course grade is based on the result in the written exam.
Assessment criteria, satisfactory (1)
The student is not able to describe and explain basic principles in food safety mangement (FSM) in the processes covered.
Assessment criteria, good (3)
The student can describe and explain the basic principles in food safety mangement (FSM) in the processes covered. Furthermore, the student is familiar with practical FSM applications in the covered processes.
Assessment criteria, excellent (5)
The student has thorough knowledge in basic principles in the food safety mangement (FSM) of processes covered. Furthermore, the student can clearly describe activities needed in practical FSM applications in covered processes.
Assessment criteria, approved/failed
The student is able to describe clearly both basic principles and structures in food safety mangement (FSM) of the processes covered. Furthermore, the student has excellent knowledge in practical FSM applications and is able to clearly summarize needed to fulfil FSM in covered processes.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 31.05.2024
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Gun Wirtanen
Student groups
-
AFE23Bachelor of Engineering, Agri-Food Engineering , full time studies
Objective
The students can
- describe the fundamentals in management of food safety in the food industry.
- indentify food safety management in the feed chain.
- use and apply food safety concepts in describing example products.
Content
- fundamentals in management of food safety in the industrial setting: challenges and outlook of the 21st century
- management of safety in the feed chain
- naturally occurring toxicants of plant origin
- allergens
- fruits and vegetables (including herbs)
- coffee, cocoa and derived products (e.g. chocolate)
- honey, confectionery and bakery products
- edible nuts, oilseeds and legumes
- oils and fats.
Location and time
orientation lecture and literature exam
Materials
Motarjemi, Y, & Lelieveld, H. (2014). Food Safety Management - A Practical Guide for the Food Industry. Elsevier. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSMAPGF1/food-safety-management/food-safety-management
The regulations (EC) 852/2004 (the latest updated, consolidated version of the food hygiene law) and (EU) 2021/382 (legislation on allergens and food safety culture) are also included in the course literature. The regulations are available from https://eur-lex.europa.eu/. Read the English versions.
Teaching methods
Introduction lecture and exam as contact teaching.
Literature exam in which the questions are given in English
Employer connections
-
Exam schedules
Check the exam dates on the course's Moodle page and from the Peppi calendar.
International connections
The course is established for the Agri-Food Engineering programme. The language in the exam is English.
Completion alternatives
Literature exam.
Student workload
In total 108 h out of which 105 h are independent studies.
Contact teaching: intro 1 h and exam 2 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can explain the basic principles of food safety management. Student can describe these concepts satisfactorily and is familiar with practical applications.
Assessment criteria, good (3)
The student has the basic command of the theoretical foundations food safety management, and is able to describe them well. The student has the good command of the practical applications.
Assessment criteria, excellent (5)
The student can clearly describe structures of food safety management. She/he has the excellent command of practical applications of food safety management.
Enrollment
23.01.2023 - 26.03.2023
Timing
20.03.2023 - 09.06.2023
Credits
4 op
Teaching languages
- English
Degree programmes
- Bachelor of Engineering, Agri-food Engineering
Teachers
- Merja Kyntäjä
- Gun Wirtanen
Responsible person
Gun Wirtanen
Student groups
-
AFE22ABachelor of Engineering, Agri-Food Engineering, full time studies
-
AFE22BBachelor of Engineering, Agri-Food Engineering, full time studies
Objective
The students can
- describe the fundamentals in management of food safety in the food industry.
- indentify food safety management in the feed chain.
- use and apply food safety concepts in describing example products.
Content
- fundamentals in management of food safety in the industrial setting: challenges and outlook of the 21st century
- management of safety in the feed chain
- naturally occurring toxicants of plant origin
- allergens
- fruits and vegetables (including herbs)
- coffee, cocoa and derived products (e.g. chocolate)
- honey, confectionery and bakery products
- edible nuts, oilseeds and legumes
- oils and fats.
Location and time
orientation lecture and exam
Materials
Motarjemi, Y, & Lelieveld, H. (2014). Food Safety Management - A Practical Guide for the Food Industry. Elsevier. Retrieved from
https://app.knovel.com/hotlink/toc/id:kpFSMAPGF1/food-safety-management/food-safety-management
The regulations (EC) 852/2004 (the latest updated, consolidated version of the food hygiene law) and (EU) 2021/382 (legislation on allergens and food safety culture) are also included in the course literature. The regulations are available from https://eur-lex.europa.eu/. Read the English versions.
Teaching methods
Literature exam in which the questions are given in English
Employer connections
-
Exam schedules
Check the exam dates on the course's Moodle page and from the Peppi calendar.
International connections
The course is established for the Agri-Food Engineering programme. The language in the exam is English.
Completion alternatives
Literature exam.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can explain the basic principles of food safety management. Student can describe these concepts satisfactorily and is familiar with practical applications.
Assessment criteria, good (3)
The student has the basic command of the theoretical foundations food safety management, and is able to describe them well. The student has the good command of the practical applications.
Assessment criteria, excellent (5)
The student can clearly describe structures of food safety management. She/he has the excellent command of practical applications of food safety management.