Food processes and manufacturing and hygiene in food processingLaajuus (5 cr)

Objective

The participants are able to describe different foodproduction processes from primary production to the foodtable taking into consideration the sustainable development principles and the need for change on food industry. The participants are able to recognize and apply both EU and Finnish food legislation and they are able to recognize basic principles related to food hygiene. The participants are able to plan process self-control using HACCP-principles.

Content

- Food Industry in Finland and it´s importance to the economy
- Foodchain
- Food Legislation; EU-legislation and locally applied Finnish food legislation
- Food Hygiene and importance to product quality
- Food company self-controlplan
- HACCP