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. 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

Location and time

The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

Materials

Korkeala, H. (ed.). (2007). Elintarvikehygienia: ympäristöhygienia, elintarvike- ja ympäristötoksikologia. Helsinki. Elintarvikehygienia.
Hygieniaopas- Elintarvikehygienian perusteet. (Latest edition). Ympäristökustannus Oy.
Rahkio, M., Suontamo, T., Virtalainen, T., Terimaa, S., Syyrakki, S., & Välikylä, T. (Latest edition) Pintahygieniaopas - Opas suurtalouksien, elintarviketeollisuuden, elintarvikekaupan, elintarvikealan opetuksen ja terveydensuojelun käyttöön (7. p.). Suomen Ympäristö- ja Terveysalan Kustannus Oy.
Koskinen, M., Kakko, L. & Välikylä, T. (ed.). (Latest edition). Keittiöiden siivous- ja hygieniaopas. Ympäristökustannus Oy.

Teaching methods

Online lectures is conducted online in the Moodle learning environment.
The study requires independent work and scheduling.
Practical exercises in the laboratory.
The recordings of the teaching sessions are available for later viewing in Moodle.

Completion alternatives

Identification of prior learning
Studification

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge.

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.