Study Guide

Objective

The student knows the main features of the food legislation and food control system in Finland and EU.
The student understands the importance of food safety throughout the food chain. Student knows the most common food safety standards.

The student can list the main hygiene risks in food production, and s/he knows, how to minimize them.
The student knows the typical routes, how different food products spoil and can mention, what kind of different technical solutions are needed in manufacturing area and from machines.

The student can behave hygienically in food and medicine production and is able to take care about the cleanness of her/his working environment, is able to use cleaning and disinfection methods and agents in a properly.

The student can develop working habits to keep hygiene risks of a production line in control according to HACCP-system and can draw up a self-monitoring plan.

The student can make a serial dilution from a food sample and can calculate the number of microbes in the sample.

Content

Food legislation and the control by the authorities
Food safety in the food chain
Hygiene risks and sources of contamination in food production
The most important bacteria, which cause food poisoning and infections, viruses, protozoa and helminthiasis from food products and drinking water
The main spoiling routes of different food products
Hygienic working principles, cleaning and disinfection
Hygienic solutions in design of machines and in layouts
Self-control system and the working principles of HACCP in food industry
Aseptic working in a microbiological laboratory.
Make a sample for microbiological analysis; make a serial dilution and calculate the result.
Take a sample from surfaces and air for microbiological analysis and calculate the results.

Prerequisites

The world of microbes

Assessment criteria, satisfactory (1)

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Assessment criteria, good (3)

The student is able to
- demonstrate an understanding of concepts and professional knowledge in the field
- estimate and limit the amount of information needed
- operate well in typical professional duties and contexts

Assessment criteria, excellent (5)

The student is able to
- use the concepts and knowledge of the field systematically
- evaluate and use various information sources
- apply professional information in professional assignments
- act independently and responsibly in professional contexts

Further information

Course includes laboratory work