Food safetyLaajuus (5 cr)

Objective

You know the basic factors which influence the food chain from farm to fork.
You know the basic requirements for the origins, contents, package markings and the use of food, and are able to carry out basic food supervision.
You are familiar with the legislation relating to food processing.

Content

What kind of information can you or must offer consumers about food?
How can you prevent food poisoning or spoiling? Which factors have influence on these?
How to collect data about food by observing cooking and service?
How to write official documents about supervision?

Accomplishment methods

Students can
a. use professional vocabulary and concepts in an expert way in different situations.
b. assess information sources critically.
c. work as team members in working life expert duties and identify and describe the problems of the professional field.
d. assess operations in customer, user and target group situations.
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
f. promote teams’ goal-oriented operation.
g. apply critically the ethical principles of the professional field in different situations.