Food Legislation and Food Hygiene and Safety (5 cr)
Code: TE00BX91-3001
General information
Enrollment
11.12.2021 - 09.01.2022
Timing
14.02.2022 - 10.03.2022
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Engineering and Business
Teaching languages
- English
Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Teachers
- Eija Kulju
- Piritta Saipa
Groups
-
PBIOKES19
-
PBIOKES19elintarvikePBIOKES19elintarvike
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