Food Hygiene (1cr)

Objectives

Opiskelija tunnistaa elintarvikkeiden käsittelyyn liittyvät terveysriskit ja osaa ottaa ne huomioon jokapäiväisessä toiminnassaan alan työtehtävissä. Opiskelija tuntee elintarvikelainsäädännön ja omavalvonnan velvoitteet ja osaa soveltaa niitä tarpeen mukaan.

Content

Type of course
Compulsory

Level of course
Professional studies

Objective of course
Students will recognise the health risks in food supply processing and they can pay attention to them in everyday work in hotel and restaurant operations. Students know the legislation on food supplies and the demands of HACCP and they can apply the knowledge when needed.

Course contents
-the health risks related to food supplies and their control and management in the daily work of hotel and restaurant management (microbes, mechanical contamination, chemical risk, microbiological contamination)
-control of food supplies
-HACCP

Teaching methods
-lectures
-exercises
-examination

Assessment methods
-active participation in contact teaching
-completion and presentation of practical works
-examination

Prerequisites
No prerequisites

Required/Recommended reading
Will be agreed on at the beginning of the course

Name of lecturer
Arja Luiro

Year of study
First year

Semester
Autumn semester

Language of instruction
Finnish