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Lecturer(s)
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Kadlec Jaromír, Dr. Ing.
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Course content
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1. Food hygiene within the economic and social development of society. 2. European and Czech legislation on agricultural products and food. 3. Health and hygiene safety and biological value of agricultural products and food. 4. Hygiene of water, its health, and hygienic safety. 5. Hygiene of meat, production, distribution, health, and hygiene issues. 6. Hygiene of milk, production, distribution, health, and hygiene issues. 7. Products of plant origin, hygienic, and health problems. 8. Alimentary intoxication, food-borne infections, infection control, and food poisoning. 9. Contaminants of agricultural products and food. 10. Prevention and control of food safety, HACCP, hygiene, and veterinary administration.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Practical training
- Class attendance
- 56 hours per semester
- Preparation for credit
- 20 hours per semester
- Preparation for exam
- 44 hours per semester
- Preparation for classes
- 20 hours per semester
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Learning outcomes
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The aim of the course is to meet students with the theoretical foundations of hygiene and health safety of agricultural products and food 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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Mastering the basics of processing plant and animal products.
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Assessment methods and criteria
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Written examination
Requirements for obtaining credit: attendance at seminars, protocols from exercises.
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Recommended literature
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Buncic S. Integrated Food Safety and Veterinary Public Health. Wallingford: CABI Publishing, 2006. ISBN 978-0-85199-908-1.
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Golian J. Hygiena potravín. Nitra: SPU, 2015. ISBN 978-80-552-1297-5.
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Marriott N.G., Gravani R.B. Principles of Food Sanitation. New York: Springer-Verlag, 2006. ISBN 978-0387-25025-0.
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Matyáš Z., Vítovec J. Hygiena výroby a distribuce potravin. České Budějovice, 1999. ISBN 80-7040-369-1.
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Voldřich M. a kol. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Praha: Národní informační středisko pro podporu jakosti, 2006. ISBN 80-02-01824-9.
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