Certificate in Food HygieneLaajuus (0 cr)
Study unit code: 01148
Credits
0 op
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Further information
Student familiarizes him/herself with the law of food hygiene
Enrollment
22.05.2023 - 28.05.2023
Timing
21.08.2023 - 31.12.2023
Number of ECTS credits allocated
0 op
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
- Miia Vakkuri
Teacher in charge
Tuula Kuivanen
Groups
-
PRA223SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S23, Leppävaara
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Grading scale
Approved/Failed
Further information
Student familiarizes him/herself with the law of food hygiene
Enrollment
22.05.2023 - 28.05.2023
Timing
01.08.2023 - 31.12.2023
Number of ECTS credits allocated
0 op
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Tuula Kuivanen
- Mervi Niemelä
Teacher in charge
Tuula Kuivanen
Groups
-
MLA223SAMPalveluliiketoiminnan koulutus, monimuotototeutus, S23, Leppävaara
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Grading scale
Approved/Failed
Further information
Student familiarizes him/herself with the law of food hygiene
Enrollment
28.11.2022 - 04.12.2022
Timing
01.01.2023 - 31.07.2023
Number of ECTS credits allocated
0 op
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
Teacher in charge
Tuula Kuivanen
Groups
-
PRA223KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K23, Leppävaara
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Grading scale
Approved/Failed
Further information
Student familiarizes him/herself with the law of food hygiene
Enrollment
23.05.2022 - 29.05.2022
Timing
01.08.2022 - 31.12.2022
Number of ECTS credits allocated
0 op
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluelämysten tuottaminen ja kehittäminen (MSA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
Teacher in charge
Tuula Kuivanen
Groups
-
MSA222SNPalveluelämysten tuottaminen ja kehittäminen, päivätoteutus, S22, Leppävaara
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Grading scale
Approved/Failed
Further information
Student familiarizes him/herself with the law of food hygiene
Enrollment
23.05.2022 - 29.05.2022
Timing
01.08.2022 - 31.12.2022
Number of ECTS credits allocated
0 op
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Tuula Kuivanen
- Mervi Niemelä
Teacher in charge
Tuula Kuivanen
Groups
-
MLA222SAMPalveluliiketoiminnan koulutus, monimuotototeutus, S22, Leppävaara
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Grading scale
Approved/Failed
Further information
Student familiarizes him/herself with the law of food hygiene
Enrollment
02.12.2021 - 31.12.2021
Timing
01.01.2022 - 31.07.2022
Number of ECTS credits allocated
0 op
Unit
Laurea Leppävaara, service
Teaching languages
- Finnish
Degree programmes
- Palveluelämysten tuottaminen ja kehittäminen (MSA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
Teacher in charge
Tuula Kuivanen
Groups
-
MSA222KNPalveluelämysten tuottaminen ja kehittäminen, päivätoteutus, K22, Leppävaara
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Grading scale
Approved/Failed
Further information
Student familiarizes him/herself with the law of food hygiene
Enrollment
29.11.2021 - 05.12.2021
Timing
01.01.2022 - 31.07.2022
Number of ECTS credits allocated
0 op
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Tuula Kuivanen
- Mervi Niemelä
Teacher in charge
Tuula Kuivanen
Groups
-
MLA222KAPalveluliiketoiminnan koulutus, monimuotototeutus, K22, Leppävaara
Learning outcomes
The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company
Content
- The law of food hygiene
- Self-supervision based on the principles of the HACCP concept (Hazard Analysis and Critical Control Points)
- Hygienic quality; hygiene quality of surfaces and food safety, hygienic working methods and personal hygiene
Grading scale
Approved/Failed
Further information
Student familiarizes him/herself with the law of food hygiene