Food safety (5 cr)

Objective

You know the basic factors which influence the food chain from farm to fork.
You know the basics of origin, contents, package markings and usability, and are able to carry out basic food supervision.
You are familiar with food legislation.

Content

What kind of information can you or you have to 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? This is studied through practical exercises.
How to make official documents about supervision? This is studied through practical exercises.

Course material

Material is devided in Learn.

Study forms and methods

When you register for this course implementation, you will participate in the teaching and guidance as scheduled in the timetable. Your studies will be paced according to group meetings and independent learning tasks outlined in the schedule. At the beginning of the course, you will receive a preliminary lesson plan, instructions, deadlines for all tasks, and the dates for exams.

Attending in-person classes will support your learning. The classes are held on the Mikkeli campus, and remote participation is not possible. Learning tasks may include both individual and group assignments.

You can apply for recognition of prior learning either for the entire course or for specific parts of it. Contact the course instructor before submitting any application.

RDI and work-related cooperation

Työelämäyhteistyö pyritään huomioimaan oppimistehtävissä.

Timing of exams and assignments

The course assessment is based on learning tasks and an exam. The specific evaluation criteria and scoring for the learning tasks will be provided with each assignment.

To receive a grade, all learning tasks and exams must be completed successfully.

Student workload

Students work is 135 h which includes scheduled learning in-class.

Course part description

The section on consumer information focuses on packaging and sales labeling.

The food safety section delves into food production hygiene, food inspection, and the investigation of foodborne illnesses. Additionally, this part includes exercises in recipe calculation and the compilation of ingredient lists.

In the observation section, practical exercises are conducted, and various documents are written based on these exercises. During the observation exercises, food industry legislation is applied, the basic tasks of inspection are introduced, and observation of operations is practiced.

Further information

Opintojaksolla pyritään soveltamaan aiemmin opittuja asioita ja yhdistämään eri opintojaksoilta saatuja oppeja, kuten mikrobiologiaa, elintarvikeosaamista ja lainsäädännön tulkintaa. Oppimistehtävät ovat käytännönläheisiä, osaamista yhdistäviä ja soveltavia.

Evaluation scale

1-5

Assessment methods and criteria

The course assessment is based on learning tasks and an exam. Detailed evaluation criteria and scoring for the learning tasks will be provided with each assignment.

A passing grade requires the successful completion of all learning tasks and exams.

Qualifications

Attending the course requires completing the course of Basics of food know-how or equivalent knowledge.