Superior’s Responsibility for Quality and Safety (10 cr)

Objectives (course unit)

Students
- are able as supervisors to apply the laws, regulations, and instructions regulating the safety of the foods in field
- understand the significance of microbiology, hygiene and cleanness services in ensuring safety

Content (course unit)

WHY competence of microbiology and hygiene is so important in the field?
WHICH quality and safety issues does the supervisor have to know in the field?
HOW does legislation regulate the operation of supervisors and employees?

Assessment criteria, satisfactory (1-2) (course unit)

The student is familiar with the concepts which are related to quality and safety and with the legislation which directs them.
The student performs the given tasks as directed.
Students work in a group and look at things from their own perspective.

Assessment criteria, good (3-4) (course unit)

The student is able to apply, compare and structure concepts related to quality and safety and the legislation that governs them. The student can estimate on the basis of the legislation problems which are related to safety and quality.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.

Assessment criteria, excellent (5) (course unit)

The student can analyse and can solve wide problems which are related to quality and safety. The student can work responsibly, flexibly and constructively in the cooperation.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.

Location and time

Opintojakso avautuu Moodlessa ma 11.1.2021 klo 9.00.

Exam schedules

Tentti 17.2.2021

Uusintatentit: 24.2 ja 9.3.2021

Evaluation methods and criteria

Elintarvikelainsäädäntö ja omavalvonta 20 %
Elintarvikemikrobiologia ja hygienia sekä puhtaus tentti 50 %
Puhtauden laadun arviointi tehtävä 20 %
Vertaisarviointi 10 %
Muut tehtävät arvioidaaan asteikolla hyväksytty/hylätty

Assessment scale

0-5

Teaching methods

- luennot
- tentti
- harjoitukset
- opetuskeskustelut
- raportointi
- tiimityöskentely

Learning materials

Moodlessa oleva aineisto.

Student workload

Elintarvikemikrobiologia ja hygienia 4 op
Puhtaus 4 op
Työturvallisuus ja ergonomia 2 op

Content scheduling

Aikataulu on Moodlessa.
https://moodle.tuni.fi/course/view.php?id=15494
Kurssi on virtuaalinen.
Kurssi rakentuu sekä itsenäisestä opiskelusta että tiimityöskentelystä.
Elintarvikemikrobiologia ja hygienia 4 op
Puhtaus 4 op
Työturvallisuus ja ergonomia 2 op

Completion alternatives

AHOT

Practical training and working life cooperation

Harjoitustehtävät yhteistyössä työelämän kanssa.

Further information

Opintojakso avautuu Moodlessa ma 11.1.2021 klo 9.00.