Course: Safety and Hygiene of Food Chain

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Course title Safety and Hygiene of Food Chain
Course code KKZP/BHPŘ
Organizational form of instruction Lecture
Level of course Doctoral
Year of study not specified
Semester Winter and summer
Number of ECTS credits 0
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Hasoňová Lucie, doc. MVDr. Ph.D.
  • Samková Eva, prof. Ing. Ph.D.
Course content
I. The important spoilage microorganisms and foodborne pathogens, their sources, prevention against contamination of raw materials and food, risky factors etc. II. Food safety regarding contaminants, both biological (mycotoxins, biogenic amines etc.) and chemical origin (drugs used in agriculture, pesticides, heavy metals etc.), their sources and risky raw materials and food in terms of the content of these substances. III. Roles of distributors, sellers (i.e. food fraud, misleading of consumers) and final consumers (i.e. safe handling with raw materials/foods) to maintain food safety. IV. The latest perspectives in connection to food safety like climate changes, intensification of agricultural production, foodborne pathogens changes, globalization.

Learning activities and teaching methods
Work with text (with textbook, with book), E-learning, Individual preparation for exam, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
  • Preparation for classes - 50 hours per semester
  • Class attendance - 20 hours per semester
  • Semestral paper - 80 hours per semester
  • Preparation for exam - 80 hours per semester
Learning outcomes
The subject's goal is to deepen knowledge of students in regards to the aspects of food safety from farming to consumers. Food safety is viewed in the case of biological and chemical contaminants, their sources, and risky raw materials and food in this context. A certain part of the subject is also information about national and European legislation in the food safety supervision and authorities in this field.
Knowledge of food safety, contaminants and their sources, legislation.
Prerequisites
Knowledge of agricultural primary production, processing of raw materials, fundamental microbiology and chemistry.

Assessment methods and criteria
Oral examination, Seminar work

Individual consultations on a specific topic; seminar work on a selected topic.
Recommended literature
  • Farber J., Crichton J., Snyder O. P. Retail Food Safety. Springer, 2014. ISBN 978-1493952885.
  • Choffnes E. R. et al. Improving Food Safety Through a One Health Approach. National Academies Press, 2012. ISBN 978-0309259330.
  • Varzakas T., Tzia C. Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes. Taylor & Francis, 2015. ISBN 978-1498721776.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester