Food Hygiene and CleaningLaajuus (5 cr)

Objective

Students are aware of the hygienic risks of foodstuffs. Students know the basics of hygienic working. Students show their awareness of regulation concerning food safety. Students are capable to plan and carry out house-control.

Content

Which are the risks concerning work with foodstuffs? How do you handle foodstuffs in a safe way? Which duties does legislation put on professionals in the field? What does house-control mean in practice?

Qualifications

No prerequisitens.

Assessment criteria, good (3)

a.  students are capable to use professional vocabulary systematically b. students are capable to search for information in the key information sources of the field e. students are capable to use the key models, methods and technics used in the field