Quality and Product Safety (5 cr)

Objective

Upon completing the study module, the student will understand what comprehensive quality and safety thinking means in the context of organizational operations. The student will be familiar with legal requirements and the most common voluntary quality and safety systems employed by companies. Additionally, they will be able to plan and develop measures to ensure the quality and product safety of goods.

Content

• Legislative Quality and Safety Requirements
• Self-Monitoring and Regulatory Supervision in Food Production
• Voluntary Quality and Food Safety Standards
• Shelf-Life Studies of Bioindustry Products

Location and time

2. periodi
Myyrmäen kampus, Leiritie 1, 01600 Vantaa

Materials

Luentomateriaalit
Ryhmätyöskentelyssä laadittavat materiaalit
Yksilötyönä tehtävä dokumentti
Chat-alustan materiaali

Teaching methods

Luennot (kurssisuunnitelman mukaisesti)
Ekskursiot (2 kpl, pakolliset)
Yritykseltä saadut tehtävänannot
Ryhmätyöt
Yksilötyöt
Ryhmätentti

Employer connections

Työelämäyhteistyö
* ekskursiot
* tehtävänanto yritykseltä

Exam schedules

Ryhmätentti ke 3.12 klo 8 - 10.30
Ei uusintamahdollisuutta, sillä kurssiarviointi koostuu useammasta osasta.

Completion alternatives

-

Student workload

Luennot lukujärjestyksen mukaan
Ryhmätyöt
Ekskursioille osallistuminen ja siitä "mitä opin"-dokumentin kirjoittaminen
Yksilötyönä chat-alueen keskustelu
Tenttiin valmistautuminen

Content scheduling

Lukujärjestys
Kurssisuunnitelma, joka julkaistaan ensimmäisellä kurssikerralla ma 21.10 klo 13-16.

Further information

Ensimmäisellä kurssikerralla ma 21.10 klo 13-16 käydään läpi kurssin sisältöön ja arviointiin liittyvät asiat.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

• The student demonstrates a basic understanding of legal quality and safety requirements, HACCP systems, and food inspection.
• They recognize voluntary quality and food safety standards, as well as company-specific standards at a basic level.
• The student can plan basic practical management measures to ensure the quality and product safety of goods.
• Understands the basic principles of quality and food safety improvement.

Assessment criteria, good (3)

• The student shows a deeper understanding of legal quality and safety requirements, HACCP systems, and food inspection.
• They provide more detailed insights into voluntary quality and food safety standards and comprehend company-specific standards more thoroughly.
• The student is capable of planning and developing more diverse practical management measures that promote the assurance of quality and product safety.
• Understands the phased process of quality and food safety improvement and can apply principles in practice.

Assessment criteria, excellent (5)

• The student demonstrates a profound and holistic understanding of legal requirements, HACCP systems, and food inspection, as well as their integration into organizational operations.
• They recognize the underlying principles of legal requirements and possess a comprehensive understanding of various voluntary quality and food safety standards, as well as company-specific standards.
• The student can innovatively plan and develop effective practical management measures that support continuous improvement in quality and product safety.
• Understands the process of quality and food safety improvement deeply and can apply advanced strategies in practice.

Assessment criteria, approved/failed

• The student demonstrates a basic understanding of legal quality and safety requirements, HACCP systems, and food inspection.
• They recognize voluntary quality and food safety standards, as well as company-specific standards at a basic level.
• The student can plan basic practical management measures to ensure the quality and product safety of goods.
• Understands the basic principles of quality and food safety improvement.

Assessment methods and criteria

60 p: Ryhmätentti
10 p: Mitä opin ekskursioista -dokumentti
20 p: Video & diasetti aiheesta BRC vs lakisääteiset vaatimukset
10 p: Chattailu laatukulttuurista
Yhteensä 100 p

HUOM!
Jos yli 80 % täyttää kurssipalautteen (DL to 12.12), niin kaikki saavat 5 p lisää kurssin kokonaispisteisiin
Jos yli 70 % täyttää, saa 3 p lisää
Jos yli 60 % täyttää, saa 1 p lisää

Qualifications

Food Chemistry
Industrial Microbiology and Production Hygiene
Industrial Microbiology and Production Hygiene