Food Safety and MicrobiologyLaajuus (5 cr)
Code: CA00CX10
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Materials
Korkeala, H. (ed.). (2007). Elintarvikehygienia: ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
Hygieniaopas- Elintarvikehygienian perusteet. (2023). Ympäristökustannus Oy.
Rahkio, M., Suontamo, T., Virtalainen, T., Terimaa, S., Syyrakki, S., & Välikylä, T. (2013) Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön (7. p.). Suomen Ympäristö- ja Teveysalan Kustannus Oy.
Koskinen, M., Kakko, L. & Välikylä, T. (ed.). (2021). Keittiöiden siivous- ja hygieniaopas. Ympäristökustannus Oy.
Enrollment
11.11.2024 - 19.02.2025
Timing
07.01.2025 - 11.05.2025
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Merja Kyntäjä
Student groups
-
MRESTO25Bachelor of Hospitality Management, Part-time studies
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Materials
Korkeala, H. (ed.). (2007). Elintarvikehygienia: ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
Hygieniaopas- Elintarvikehygienian perusteet. (2023). Ympäristökustannus Oy.
Rahkio, M., Suontamo, T., Virtalainen, T., Terimaa, S., Syyrakki, S., & Välikylä, T. (2013) Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön (7. p.). Suomen Ympäristö- ja Teveysalan Kustannus Oy.
Koskinen, M., Kakko, L. & Välikylä, T. (ed.). (2021). Keittiöiden siivous- ja hygieniaopas. Ympäristökustannus Oy.
Student workload
5 credits - 135 hours
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Assessment methods and criteria
Active participation, assignments and reports.
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 18.12.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Merja Kyntäjä
Student groups
-
RESTO24Bachelor of Hospitality Management, Full-time studies
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Materials
Korkeala, H. (ed.). (2007). Elintarvikehygienia: ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
Hygieniaopas- Elintarvikehygienian perusteet. (2023). Ympäristökustannus Oy.
Rahkio, M., Suontamo, T., Virtalainen, T., Terimaa, S., Syyrakki, S., & Välikylä, T. (2013) Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön (7. p.). Suomen Ympäristö- ja Teveysalan Kustannus Oy.
Koskinen, M., Kakko, L. & Välikylä, T. (ed.). (2021). Keittiöiden siivous- ja hygieniaopas. Ympäristökustannus Oy.
Teaching methods
Lectures and laboratory work
Student workload
5 credits - 135 hours.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Assessment methods and criteria
Active participation, assignments, reports, exam.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Merja Kyntäjä
Scheduling groups
- Pienryhmä 1 (Size: 0. Open UAS: 0.)
- Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
Education groups
- Small group 1
- Small group 2
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Materials
Korkeala, H. Toim. 2007. Elintarvikehygienia:ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
- Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu: Hygieniaopas- Elintarvikehygienian perusteet. Uusin painos.
- Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu: Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön.
- Koskinen, M., Kakko, L. & Välikylä, T. (toim.) Uusin painos. Keittiöiden siivous- ja hygieniaopas. Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu.
- Laboratoriotöistä erillinen ohje.
- Verkossa oleva muu materiaali.
Student workload
5 credits - 135 hours.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Assessment methods and criteria
Active participation, assignments and reports.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Merja Kyntäjä
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Materials
- Korkeala, H. Toim. 2007. Elintarvikehygienia: ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
- Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy. Hygieniaopas- Elintarvikehygienian perusteet. Uusin painos.
- Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy: Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön. Uusin painos.
- Koskinen, M., Kakko, L. & Välikylä, T. (toim.) 2018. Keittiöiden siivous- ja hygieniaopas. Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu. Uusin painos.
- Verkossa oleva muu materiaali
Teaching methods
Lectures and laboratory work
Student workload
4 credits - 108 hours.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Assessment methods and criteria
Active participation, assignments, reports, exam.
Enrollment
14.11.2022 - 22.02.2023
Timing
16.01.2023 - 14.05.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Merja Kyntäjä
Scheduling groups
- Pienryhmä 1 (Size: 20. Open UAS: 0.)
- Pienryhmä 2 (Size: 20. Open UAS: 0.)
Student groups
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Education groups
- Pienryhmä 1
- Pienryhmä 2
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Materials
- Korkeala, H. Toim. 2007. Elintarvikehygienia:ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
- Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu: Hygieniaopas- Elintarvikehygienian perusteet. 2020.
- Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu:Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön.
- Koskinen, M., Kakko, L. & Välikylä, T. (toim.) 2018. Keittiöiden siivous- ja hygieniaopas. Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu.
- Laboratoriotöistä erillinen ohje.
Student workload
5 credits - 135 hours.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Assessment methods and criteria
Active participation, assignments and reports.
Enrollment
16.04.2022 - 07.09.2022
Timing
29.08.2022 - 18.12.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
Teachers
- Paula Juurakko
- Merja Kyntäjä
Student groups
-
RESTO22
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Materials
- Korkeala, H. Toim. 2007. Elintarvikehygienia: ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
- Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy. 2022. Hygieniaopas- Elintarvikehygienian perusteet.
- Publication of Suomen Ympäristö- ja Terveysalan Kustannus Oy.:Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön.
- Koskinen, M., Kakko, L. & Välikylä, T. (toim.) 2018. Keittiöiden siivous- ja hygieniaopas. Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu.
Teaching methods
Lectures and laboratory work
Student workload
4 credits - 108 hours.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Assessment methods and criteria
Active participation, assignments, reports, exam.
Enrollment
19.04.2021 - 30.01.2022
Timing
10.01.2022 - 15.05.2022
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
- Merja Kyntäjä
Responsible person
Jukka Kauppila
Scheduling groups
- Seinäjoki (Size: 1. Open UAS: 0.)
- Pitkämatka (Size: 1. Open UAS: 0.)
Student groups
-
MRESTO22
Education groups
- Seinäjoki
- Pitkämatka
Objective
The student knows the most essential sections of the food legislation for microbiology and the hygiene. He / she can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology. The student can design the safe and hygienic making of foods. He / she knows the risks which are related to foods.
Content
Grounds of the food hygiene and more essential laws, degrees and decisions pertaining to foodstuffs
Grounds for the cleaning
Microbe groups, their most important properties and living conditions
Working in the laboratory and handling of samples
Materials
- Korkeala, H. Toim. 2007. Elintarvikehygienia:ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
- Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu: Hygieniaopas- Elintarvikehygienian perusteet. 2020.
- Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu:Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön.
- Koskinen, M., Kakko, L. & Välikylä, T. (toim.) 2018. Keittiöiden siivous- ja hygieniaopas. Suomen Ympäristö- ja Terveysalan Kustannus Oy:n julkaisu.
- Laboratoriotöistä erillinen ohje.
Teaching methods
Lectures and laboratory work
Student workload
5 credits - 135 hours.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and controls the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. He / she knows the risks of food production. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation.
Assessment criteria, good (3)
The student knows and controls well the basic concepts of food hygiene and of microbiology and can adapt them in the solving of the usual problems. The Student knows and is able to take into account the risks inherent in professional kitchen activities. He acts responsibly, entrepreneurially and in accordance with food hygiene. The student is able to get information about the food legislation and can adapt them in his work.
Assessment criteria, excellent (5)
The student knows and controls excellent the basic concepts of food hygiene and of microbiology and are able to do them variously solving different problems. He / she knows, take into consideration and manage the risks in food production. He is able to act as an entrepreneur and take responsibility for his own actions and their consequences.
Assessment methods and criteria
Active participation, assignments, reports, exam.