Development of Food Safety and Quality

Structure Type: Course
Code: KI15CRPK008
Type: Compulsory
Level: Bachelor
Credits: 5.0 points
Responsible Teacher: Nuotio, Liisa
Teacher Team: Nieminen, Kirta ; Nissinen, Kaija ; Putula-Hautala, Eija ; Pihlajaviita, Seija
Language of Instruction: English

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
PALVELUJ-2013   3 autumn   5.0   2015-08-01   2015-12-31  

Learning Outcomes

- Students will be familiar with the HACCP system as part of in-house control and in-house control as part of quality management. They will be competent in developing hygiene and cleaning as methods for improving quality. Students will be aware the more common toxicological risks of food and how to avoid them. They will be prepared to handle crises in the food supply chain.

Student's Workload

135 h

Prerequisites / Recommended Optional Courses

- Quality Management of the Food Supply Chain

Contents

- HACCP system
- Quality control systems for food services and the production of food stuffs
- Problems and solutions for production hygiene
- Detergents and disinfectants, service value analyses
- Toxicity of food substances
- Harmful compounds found naturally in food stuffs and those that form during food preparation
- Maintenance support in Finland, preparedness of professional kitchens in the public sector

Recommended or Required Reading

- Korkeala, H. (ed.). 2007. Elintarvikehygienia, ympäristöhygienia ja elintarvike- ja ympäristötoksikologia. WSOY Oppimateriaalit Oy. (Assigned parts)
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=79665

- Online material

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lectures, assignments and online study

Assessment Criteria

5
Students can estimate and apply with the HACCP system as part of in-house control and in-house control as part of quality management.

They can develop hygiene and cleaning as methods of quality improvements.

Students can classify more common toxicological risks of food and how to avoid them.

They will be prepared to handle crises in the food supply chain

3
Students can use and plan the HACCP system as part of in-house control and in-house control as part of quality management.

They will be competent in developing hygiene and cleaning as methods for improving quality.

Students will be aware the more common toxicological risks of food and how to avoid them.

They will recognize possible food crises and their handlings in the food supply chain

1
Students can list the purpose of the HACCP system as part of in-house control and in-house control as part of quality management.

They are able to name hygiene and cleaning as methods for improving quality.

Students can name more common toxicological risks of food and how to avoid them.

They can identify possible food crises and their handlings in the food supply chain

Assessment Methods

- Active participation, assignments, book exam

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