MVI230 Food Safety and Hygiene

The course is interdisciplinary and divided into several modules, which will show how to contribute to reach the UN Sustainable Development Goals 2 (zero hunger), 3 (good health and well-being) and 6 (clean water and sanitation):

1. Chemical and microbiological contaminants in raw materials and food. Emphasis on food-borne infections.
2. Chemical and microbiological contaminants in drinking water. Different treatment methods.
3. Detergents and disinfecting agents, their chemistry and suitability for various types of contamination and to various types of processing equipment and facilities.
4. Cleaning operations, hygienic design and practice.
5. Quality systems.
6. Food authorities and food law.

KNOWLEDGE - On completion of the course the student should be able to:

Explain the various chemical and microbiological contaminants in raw materials, food and in drinking water.

Explain the sources of contaminants, and their health and quality consequences.

Explain what measures can be taken to avoid contaminants in food production.

Explain mandatory quality assurance systems, and other quality systems that the food industry uses to ensure safe food production.

SKILLS - On completion of the course the student should be able to:

Evaluate the suitability of various detergents and disinfectants for various types of contaminants and for use in various types of production equipment.

Carry out laboratory analyzes with relevance to hygiene.

Consider the safety aspects when planning food production processes.

Explain the organization and tasks of the Norwegian Food Safety Authority and how it exercises its authority in accordance with Norwegian and European legislation.

GENERAL COMPETENCE - On completion of the course the student should be able to:

Reflect on which contaminants pose a risk to food safety and which systems can be used to control and reduce the risk of contamination.

Reflect on the Norwegian Food Safety Authority's role, structure and authority to ensure safe food.