Basics of Food Safety Management (5 cr)

Evaluation scale

1-5

Objective

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.

Content

- 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.

Materials

“Food Safety Management - A Practical Guide for the Food Industry (2nd Edition)” from 2023 written by Veslemøy Andersen, Huub Lelieveld & Yasmine Motarjemi can be retrieved from https://app-knovel-com.libts.seamk.fi/kn/resources/kpFSMAPG01/toc?cid=kpFSMAPG01.
The regulations (EC) 852/2004 (the latest updated, consolidated version of the food hygiene law) and (EU) 2021/382 (legislation on allergens and food safety culture) are also included in the course literature. The regulations are available from https://eur-lex.europa.eu/. Read the English versions.

Teaching methods

Introduction lecture and exam as contact teaching.
Literature exam in which the questions are given in English

Exam schedules

Check the exam dates on the course's Moodle page and from the Peppi calendar.

International connections

The course is established for the Agri-Food Engineering programme. The language in the exam is English.

Completion alternatives

Literature exam

Student workload

In total 108 h out of which 105 h are independent studies.
Contact teaching: intro 1 h and exam 2 h

Assessment criteria, satisfactory (1)

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

Assessment criteria, good (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.

Assessment criteria, excellent (5)

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

Further information

The course content covers the following topics ad the literature is found in “Food Safety Management - A Practical Guide for the Food Industry (2023)”, which is found through the e-library and which written/compiled by Veslemøy Andersen, Huub Lelieveld & Yasmine Motarjemi:
- 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 contaminants and inherent toxicants of plant origin
- Allergens
- Fruits and vegetables including herbs
- Coffee, cocoa and derived products e.g., chocolate
- Confectionery and bakery products including honey
- Edible nuts, oilseeds and legumes
- Vegetable oils and fats
- Bottled and drinking water