Study Guide

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.

Assessment scale

0-5