Study Guide

Objective

You study the principles of hygienic working and personal hygiene and their importance to food safety. You know what good hygiene of food consists of and what is meant by it.
You can combine your microbiological skills with food safety.
You can describe different food categories and their special characteristics.
You know the principles of in-house control and how the control by the authorities is organised in Finland.

Content

What kind of food knowledge is needed when working in the food sector?
How to increase consumers' food knowledge? What kind of food categories are there and how can you classify food by their properties?
What is the meaning of good hygiene to food safety?
What is the meaning of temperature control and how to measure temperature?
How to supervise food stuffs?
What do starting food business entrepreneurs need to know about food legislation?

Assessment criteria, good (3)

Students can
Students can
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
d. work together with customers, users and target groups.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.
g.  justify their actions according to the ethical principles of the professional field.