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Lecturer(s)
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Smetana Pavel, doc. Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Vácha František, doc. Ing. CSc.
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Kron Vladimír, Ing. Ph.D.
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Course content
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1. The position of food hygiene within the company's economic and social development. 2. Act No. 110/97 on foodstuffs and implementing regulation. 3. Health and hygiene safety and biological value of food. 4. Public health issues related to food production, consumption and handling. 5. Hygiene of water, its health and hygienic safety. 6. Hygiene of meat, production, distribution, health and hygiene issues. 7. Milk hygiene, production, distribution, health and hygiene issues. 8. Food of plant origin, hygienic and health problems. 9 + 10. Alimentary intoxication, food-borne infections, infection control and food poisoning. 11. Foreign substances in food. 12. Basics of hygiene and sanitation in the food industry and in other food processing. 13. New approach to food hygiene supervision - HACCP. 14. Prevention and control of food contamination - hygiene and veterinary administration, risk of mass infections, bioterrorism.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Class attendance
- 16 hours per semester
- Preparation for classes
- 60 hours per semester
- Preparation for credit
- 52 hours per semester
- Preparation for exam
- 52 hours per semester
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Learning outcomes
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The aim of the course is to acquaint students with the theoretical fundamentals of the food safety and hygiene of agricultural products and their application in practice.
Students understand the basic concepts of food safety and disease prevention.
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Prerequisites
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All students who are required to complete the course will be introduced at the beginning of the semester.
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Assessment methods and criteria
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Written examination
All students who are required to complete the course will be introduced at the beginning of the semester.
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Recommended literature
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Golian J. Hygiena potravin. SPU v NITRE, 1998, 196s., 1998.
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Jay, J.M. Modern Food Mikrobiology. 5th ed., New York, Chapman & Hall 1996, 661 pp., 1996. ISBN 0-412-07691-8.
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Matyáš Z., Vítovec J. Hygiena výroby a distribuce potravin. Nakladatelství Jihočeské univerzity, Zemědělské fakulty v Českých Budějovicích, 1999, 192s., 1999.
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Steinhauser L. a kol. Hygiena a technologie masa. Vydavatelství potravinářské literatury LST, 1995, 642s., 1995.
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Treml Z., Hejlíček K. Epizootologie pro veterinární hygieniky. SPN Praha, 1991, 321s, 1991.
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