Safety in food production (6cr)

Objective

Students will understand the prerequisites for a healthy, safe and progressive working environment. They will take responsibility for ensuring their ability to work and actively develop their ways of working and functionality in the work community. Students will have command of the principles of food hygiene and in-house control and apply them to their work. They will be familiar with good hygienic practices and take responsibility for food preservation, cleaning and sanitation in professional kitchens. Students will be competent in sorting waste.

Content

- Occupational safety
- Risk assessment
- Basics of ergonomics
- In-house control in professional kitchens
- Various groups of microbes, their living conditions and how to control their growth
- Food pathogens
- Materials used in food processing facilities
- Hygiene requirements and the related detergents and methods used in cleaning
- Sorting waste and waste treatment
- Sustainable use of energy, water and raw materials
- Special diets and safety issues

Qualifications

No previous studies are required.

Assessment criteria, satisfactory (1)

5
Students can promote the prerequisites for a healthy, safe and progressive working environment.

They will be responsible for ensuring his ability to work and actively develop their ways of working and functionality in the work community.

Students will have a command of the principles of food hygiene and in-house control and apply them to their work.
They will be familiar with good hygienic practices and take responsibility for food preservation, cleaning and sanitation in professional kitchens.
Students will be competent in sorting waste.
They will also understand the needs for various special diets and the safety issues associated with them.
3
They can act for the prerequisites for a healthy, safe and progressive working environment
They will be responsible for ensuring their ability to work and actively develop their ways of working and functionality in the work community.
Students can apply the principles of food hygiene and in-house control to their work.
They can estimate good hygienic practices and promote food preservation, cleaning and sanitation in professional kitchens.
1
Students can define the prerequisites for a healthy, safe and progressive working environment.
They can name things linked with ability to work and actively develop their ways of working and functionality in the work community.
Students can work according to the principles of food hygiene and in-house control.
They can realize good hygiene,food preservation, cleaning and sanitation practices in professional kitchens.

Materials

? Hygieniaopas. 2010.Elintarvikehygienian perusteet. Elintarvike ja terveys.
Availability: https://plari.amkit.fi/vwebv/search?searchArg=Hygieniaopas&searchCode=TALL&limitTo=none&recCount=25&searchType=1&page.search.search.button=Hae

Pintahygieniaopas. 2011. Elintarvike ja terveys.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=98732


? Aro J., Hassel, K. & al. 2009. Puhtaus on puoli ruokaa. Suomen siivousteknisten liiton julkaisu 1:18.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=64422

? Online material.
? Learning material is revised

Teaching methods

Lectures, exercises and assignments. Part of the assignments are integrated into the Management of Food Services course.

Further information

Virtual studies, 1 cr