Food control (5 cr)

Objective

You can carry out basic food control duties and inspections.
You know how to draw up documents based on food control.
You can evaluate risks and the impact of control, also from entrepreneurs’ point of view.
You know the essential legislation on food control.
You can counsel entrepreneurs to meet the legislative demands in food safety.

Content

What does Oiva control mean? This is studied through practical exercises.

How and why is food controlled? What kind of influence do legislation and regulation have on food control?

How is food control organized in Finland?

What kind of inspections are there? For example, recipe control, market supervision and circumstance supervision are studied through practical exercises.

How to evaluate the impact of food control or risk-based supervision?

Evaluation

Students can
a. use professional vocabulary and concepts in an expert way in different situations.
d. evaluate operations in customer, user and target group situations.
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices.

Course material

Learnissa oleva ja opettajan antama muu materiaali.

Study forms and methods

Työviikkopohjainen oppimisväylä:
Työjärjestyksen mukaiset tunnit

Työhön integroitu oppimisväylä:
Soveltuu nopeuttajille, ei edeltävyysehtoja

Student workload

135 h

Evaluation scale

1-5

Assessment methods and criteria

Osaat
käyttää asiantuntevasti ammattikäsitteitä eri tilanteissa
arvioida toimintaa asiakas-, käyttäjä- ja kohderyhmätilanteissa
valita tarkoituksenmukaiset mallit, menetelmät, ohjelmistot ja tekniikat ja perustella valinnan

Qualifications

Attending the course requires completing the courses of Food safety and Basics of food know-how or equivalent knowledge.