Basics of Food Safety ManagementLaajuus (4 op)

Osaamistavoitteet

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.

Sisältö

- 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.

Arviointikriteerit, tyydyttävä (1)

The student can explain the basic principles of food safety management. Student can describe these concepts satisfactorily and is familiar with practical applications.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, kiitettävä (5)

The student can clearly describe structures of food safety management. She/he has the excellent command of practical applications of food safety management.