Study Guide

Objective

The student is able to
- identify the major chemical and microbiological risks in food safety
- explain how food safety is managed using the HACCP system
- describe the hygiene regulations and guidelines for different food groups (equivalent to the knowledge required for the hygiene passport)
- name the key microbes (bacteria, molds, and viruses) that cause food spoilage and foodborne illnesses and describe how they can be controlled
- describe the basics of legislation on food safety
- describe the basics of Finnish food control, including the self-monitoring system