HygieneLaajuus (4 ECTS)

Objective

After completion of this course the student understands the hygiene risks related to food production and how to inhibit these risks. The student knows the most typical spoiling phenomena of different foodstuffs and what kind of technical solutions is needed in food or medicine production from the hygiene point of view.
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After completion of this course the student can behave in an aseptic way in food or medicine production. She/he can keep the surroundings in work glean, can use different gleaning and disinfection methods and agents in a right way.

The student can create working habits to control hygiene risks in production line according to HACCP-system.

The student can prepare a representative sample from foodstuff for a microbiological analyze and can calculate the microbe content of the sample from the results after incubation. The student can work aseptically in a microbiology laboratory.

Content

Hygiene risks and pollution sources in food production from “field to table”. The most important food poisoning bacteria and viruses, protozoa and worms spread by foods and drinks. The most typical spoiling phenomena of different foodstuffs. Personal hygiene during working, cleaning and disinfection. Aseptic solutions in devices and manufacturing establishments. In-House-Control and HACCP of food industry.

Aseptic work in microbiological laboratory. To prepare a sample from food for a microbiological analysis. To take a samples from surfaces and from air and to analyze results.
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Deeper understanding of the core course contents mentioned above.

Qualifications

Microbiology, Microbiology, laboratory course

Further information

Luokkahuoneopetusta: 35 h
Laboratoriotöitä: 15
Harjoitustyö:
Tentti: 6 h
Opiskelijan itseopiskelu (kuormittavuusanalyysi tehty 1/06): 43 h
Yhteensä: 93 h
Kuormittavuusanalyysin seuranta tehty: -