Production HygieneLaajuus (4 ECTS)

Objective

The student recognizes the hygiene risks and contamination sources related to the production and production chains of foods and biotechnical products. She/he understands how to inhibit these risks. The student knows how to work aseptically in food or medicine production. She/he knows how to keep the working environment clean, how to use different cleaning and disinfection methods and agents properly. The student knows how to create a system to control hygiene risks in the production line according to HACCP-system.

Content

1. Hygiene risks and contamination sources of foods and biotechnical products
2. Food poisoning bacteria, viruses and parasites
3. Personal working hygiene, cleaning and disinfection.
4. Hygiene in device and plant design. In-House-Control and HACCP of food industry.

Qualifications

Microbiology I, Microbiology II

Assessment criteria, satisfactory (1)

1. Hygiene risks and contamination sources of foods and biotechnical products.
The student can list the hygiene risks in production chains of foods and biotechnical products and understand what can cause contamination.
2. Food poisoning bacteria, viruses and parasites.
The student knows the most common food poisoning bacteria and viruses and, and understands that parasites can also spread through foods and drinks.
3. Personal working hygiene, cleaning and disinfection.
The student is able to work aseptically in food or medicine production.
4. Hygiene in device and plant design In-House-Control and HACCP of food industry.
The student knows the hygiene requirements for devices and she/he knows how to create a system to control hygiene risks in the production line according to HACCP-system

Assessment criteria, good (3)

1. Hygiene risks and contamination sources of foods and biotechnical products.
The student conceives the hygiene risks and contamination sources of complex production chains and knows the most essential tools to inhibit these risks.
2. Food poisoning bacteria, viruses and parasites.
The student knows the demands for growth of the most common food poisoning bacteria and viruses and how to control their growth.
3. Personal working hygiene, cleaning and disinfection.
In addition to knowing appropriate working procedures in the production environment the student can choose proper agents for cleaning and disinfection.
4. Hygiene in device and plant design. In-House-Control and HACCP of food industry.
The student knows how to create a system to control hygiene risks in a multiphase production line according to HACCP-system.

Assessment criteria, excellent (5)

1. Hygiene risks and contamination sources of foods and biotechnical products.
The student conceives the hygiene risks and contamination sources of complex production chains and can combine different tools to inhibit these risks.
2. Food poisoning bacteria, viruses and parasites.
The student recognizes the most probable food poisoning bacteria, viruses and parasites in food production chain and knows, how to limit their growth.
3. Personal working hygiene, cleaning and disinfection.
In addition to knowing appropriate working procedures in production environment the student can plan appropriate procedures for cleaning and disinfection in different production conditions.
4. Hygiene in device and plant design In-House-Control and HACCP of food industry.
The student knows how to create a system to control hygiene risks in a multiphase production line according to HACCP-system and plan procedures to monitore the chosen control points.