Study Guide

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.