Food safety and microbiology (5cr)

Evaluation scale

1-5

Objective

The student knows the most essential sections of the food legislation for microbiology and the hygiene. The student can design the safe and hygienic making of foods, can estimate the risks which are related to the foods and can apply the principles of the own supervision. The student can present the general microbes of the food industry and their living conditions and can use the concepts of the microbiology.

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. 2020. 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.
- From laboratory work separate instruction.

Teaching methods

Lectures and laboratory work

Student workload

5 credits - 135 hours.

Assessment criteria, satisfactory (1)

The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. The student is able to get information about the food legislation and can adapt them in his work.

Assessment criteria, good (3)

The student knows and controls the basic concepts of food hygiene and of microbiology well and can adapt them in the solving of the usual problems. The student can act safely and according to food hygiene and in-house control in his work and is able to present the results clearly. 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 the basic concepts of food hygiene and of microbiology well and can adapt them in the solution of from many sides different problems.