Learning objectives
- legislation and supervision in catering premises in Finland
- basic catering concepts in Finland
- requirements for catering in Finland
- safe and hygienic working methods
- exam for hygiene proficiency certificate (hygiene passport)

Contents
- legislation and supervision in catering premises in Finland
- basic catering concepts in Finland
- lectures of requirements for catering in Finland
- safe and hygienic working methods
- most common cause of food poisoning
- HACCP (Hazard Analysis and Critical Control Points)
- exam for hygiene proficiency certificate (hygiene passport)

a. Learning with contact teaching including individual, pair and team assignments, independent study and exam.

b. Contact studying (option a.) can be replaced by using the work-based learning method “Work&Study” according to on a plan if the learning goals of the course can be obtained through the student´s work or hobby. Accomplished learning goals has to be proven by an exam. More information from responsible teachers or academic advisors.

c. Demonstration (of earlier skills and knowledge in the course content), proven by a hygiene proficiency certificate (hygieniapassi) More information from responsible teachers.

Evira’s instruction for catering industry
Laukkanen, Marja: Basic facts of food hygiene
Materials for proficiency certificates notified separately

Course fee 20€

No prerequisites

Passed (H) /failed (no grade)
Student has to complete given assignments and pass a test evaluating knowledge of the Alcohol Act and how it is supervised.