Study Guide

Objective

After finishing this course, the student
• understands what food safety means
• understands the regulations and measurements that ensure the chemical, technological and hygienic quality and safety as well as the legal validity of the food products from farm to fork
• can find the up-to-date food legislation and can apply it him/herself
• Understands the basics of hygiene laboratory analysis at various stages of food production and packaging

Content

• European food legislation and regulations
• Codex alimentarius
• Food hygiene
• Risk assessment and management
• HACCP
• In-house control and control by authorities
• Hygiene analysis of food processing

Materials

The course material is provided in Its Learning and in University of Turku Moodle.

Teaching methods

The course will include theory classroom teaching and team work. There will also be laboratorywork which is done in groups. In food legislation part, student will do a learning diary.

Exam schedules

No exam.

Completion alternatives

Alternative implementation is to be agreed separately in advance with responsible teacher Eija Kulju.

Student workload

Food legislation course has lectures, presentations and one learning diary. Student´s working hours will be 3 x 27 hours.
You must
- Present on pathogens and be "a chair" for another presentation
- Prepare one instructed learning diary in Finnish and presentation in English

Food hygiene and food quality systems part includes lectures, assignments and hygienelaboratorywork which is reported. Student´s working hours will be 2 x 27 hours.

Content scheduling

Course has 2 parts.
1) Food legislation 3cr at UTU
2) Food hygiene 2cr at TUAS

Food legislation course is implemented co-course with University of Turku food chemistry. Course includes lectures, presentations and one learning diary. On period of 9.1.-30.1.2023

Food legislation and food quality systems part is held in TUAS. Course includes theory lectures, learning assignments and hygiene laboratory work. On period of 2.2.-3.3.2023.

Further information

Email and food module Whatsapp-group channel.

Evaluation scale

H-5

Assessment methods and criteria

Learning diary 60%
Assignments in food hygiene 20%
Laboratory work report (group) 20%

Assessment criteria, fail (0)

The participants haven't complited all given tasks.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject.

Assessment criteria, good (3-4)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant can combine the learned knowledge into earlier studied experience of the subject.

Assessment criteria, excellent (5)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant has showed ability to create new importances in given subject with application of the knowledge.

Objective

After finishing this course, the student
• understands what food safety means
• understands the regulations and measurements that ensure the chemical, technological and hygienic quality and safety as well as the legal validity of the food products from farm to fork
• can find the up-to-date food legislation and can apply it him/herself
• Understands the basics of hygiene laboratory analysis at various stages of food production and packaging

Content

• European food legislation and regulations
• Codex alimentarius
• Food hygiene
• Risk assessment and management
• HACCP
• In-house control and control by authorities
• Hygiene analysis of food processing

Materials

The course material is provided in Its Learning and in University of Turku Moodle.

Teaching methods

The course will include theory classroom teaching and team work. There will also be laboratorywork which is done in groups. In food legislation part, student will do a learning diary.

Exam schedules

No exam.

Completion alternatives

Alternative implementation is to be agreed separately in advance with responsible teacher Eija Kulju.

Student workload

Food legislation course has lectures, presentations and one learning diary. Student´s working hours will be 3 x 27 hours.
You must
- Present on pathogens and be "a chair" for another presentation
- Prepare one instructed learning diary in Finnish and presentation in English

Food hygiene and food quality systems part includes lectures, assignments and hygienelaboratorywork which is reported. Student´s working hours will be 2 x 27 hours.

Content scheduling

Course has 2 parts.
1) Food legislation 3cr at UTU
2) Food hygiene 2cr at TUAS

Food legislation course is implemented co-course with University of Turku food chemistry. Course includes lectures, presentations and one learning diary. On period of 9.1.-30.1.2023

Food legislation and food quality systems part is held in TUAS. Course includes theory lectures, learning assignments and hygiene laboratory work. On period of 2.2.-3.3.2023.

Further information

Email and food module Whatsapp-group channel.

Evaluation scale

H-5

Assessment methods and criteria

Learning diary 60%
Assignments in food hygiene 20%
Laboratory work report (group) 20%

Assessment criteria, fail (0)

The participants haven't complited all given tasks.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject.

Assessment criteria, good (3-4)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant can combine the learned knowledge into earlier studied experience of the subject.

Assessment criteria, excellent (5)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant has showed ability to create new importances in given subject with application of the knowledge.

Objective

After finishing this course, the student
• understands what food safety means
• understands the regulations and measurements that ensure the chemical, technological and hygienic quality and safety as well as the legal validity of the food products from farm to fork
• can find the up-to-date food legislation and can apply it him/herself
• Understands the basics of hygiene laboratory analysis at various stages of food production and packaging

Content

• European food legislation and regulations
• Codex alimentarius
• Food hygiene
• Risk assessment and management
• HACCP
• In-house control and control by authorities
• Hygiene analysis of food processing

Evaluation scale

H-5