Aim
The aim of the course is the practical application and development of knowledge about microorganisms in food, how food quality and safety are affected in food production, and what the consequences might be for the consumers if something goes wrong. Another aim is to give knowledge about legislation concerning food production.

Knowledge and understanding
For a passing grade the student must

• be able to describe legislation concerning food safety and control, the structure of the laws, and how to find the most recent information about legislation

• be able to design a control progamme for a limited food production activity, based on HACCP

• be aquainted with the concepts of BRC (EMV), traceability and ISO 22000:2005

• be able to identify critical control points in different types of food processes, and suggest how to minimize or even eliminate any risks related to these critical control points

Skills and abilities
For a passing grade the student must

• be able to execute a hygienic control adapted for different food production systems

• be able to present a project report to a client, both as an oral presentation and a written report

Contents
The focuses of this course are food poisoning, hygiene and control programmes based on HACCP. An introductory laboratory exercise illustrates how hygiene control might be performed. Legislation concerning food and its handling is discussed. The students should then in small groups design and perform a quality control programme during a visit to a food plant. The programme should contain a block chart, different controls of microorganisms, including hygiene control of the production site with equipment and personnel, control of raw material, packaging, end products, and when appropriate, products that are stored. Different temperature regimes (heating, keeping at a pre-set temperature, cooling, re-heating, pasteurisation, etc) should be monitored. On the production site the students should, based on HACCP, identify and control the critical points, compare with the existing control programme of the production plant, estimate the control programme, and finally investigate whether the control programme actually works in the production plant. Concepts like BRC (EMV), traceability, ISO 22000:2005 and others are introduced.

Literature
Thougaard m fl: Grundläggande mikrobiologi med livsmedelsapplikationer. Studentlitteratur 2001. ISBN: 91-44-01569-0
Blomqvist,I: Grundkompendium för laborationer i mikrobiologi, YTH-livsmedel. KFS AB, Campus Helsingborg
Molin,G: Livsmedelsmikrobiologi. Kemicentrum, Lunds universitet
Livsmedelsverkets hemsida, http://www.slv.se/
Artikelsamlingar rörande HACCP-principen samt aktuella matförgiftningar.

Code: 0108. Name: Oral Examination: Quality Control.
Higher education credits: 1. Grading scale: UG. Assessment: Passed oral report. All members of the group are supposed to be active at this assignment. Contents: An oral report are also included.

Code: 0208. Name: Written Report: Quality Control.
Higher education credits: 5,5. Grading scale: UG. Assessment: This project are made in smaller groups and all are supposed to be able to explain and declaire the content of the report. Contents: A written report of the project shall be done.

Code: 0308. Name: Oral Examination: Food Poisoning.
Higher education credits: 1. Grading scale: UG. Assessment: An oral presentation of the work that’s done in smaller groups. All members of the group shall be able to report the articles. Contents: An oral report of different food poisoning articles.