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Food safety (5 cr)

Code: MR00AF03-3005

General information


Enrollment

02.01.2019 - 14.01.2019

Timing

01.01.2019 - 31.05.2019

Number of ECTS credits allocated

5 op

Virtual portion

3 op

RDI portion

3 op

Mode of delivery

40 % Contact teaching, 60 % Distance learning

Campus

Kotka Campus

Teaching languages

  • Finnish

Degree programmes

  • Degree Programme in Tourism and Service Business

Teachers

  • Päivi Hostikka

Teacher in charge

Päivi Hostikka

Groups

  • MRKT18SM
    Tourism and service business, part-time studies

Objective

You know and identify the risks related to foodstuffs. You recognize the food safety risks and you know the appropriate working methods to guarantee food safety. You know the regulations related to preservability, storage, package markings and serving of foodstuffs. You show your awareness of the legislation concerning food safety. You can plan and implement self-monitoring according to the legislation.

Content

Which foodstuff regulations affect food safety and work in professional kitchens? Which are the risks related to handling, preparing, serving and selling foodstuffs? How are the risks managed? How are foodstuffs handled and stored in a safe way? What are the responsibilities of food professionals according to the legislation? What does a self-monitoring plan include and how is it implemented?

Assessment criteria, good (3)

Students can a. use professional terminology and concepts systematically. b. look for information in the key information sources of the field d. use the key models (in-house control) of the professional field. e. use the key models, methods and technics used in the field

Qualifications

No prerequisites