Course: Hygiene and safety of food production

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Course title Hygiene and safety of food production
Course code KKZP/HZNP
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory, Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Smetana Pavel, doc. Ing. Ph.D.
  • Samková Eva, doc. Ing. Ph.D.
  • Jirotková Dana, Ing. Ph.D.
  • Vácha František, doc. Ing. CSc.
  • Hasoňová Lucie, doc. MVDr. Ph.D.
  • Kadlec Jaromír, Dr. Ing.
  • Kron Vladimír, Ing. Ph.D.
Course content
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.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
  • Preparation for exam - 20 hours per semester
  • Class attendance - 56 hours per semester
  • Preparation for classes - 46 hours per semester
  • Preparation for credit - 28 hours per semester
Learning outcomes
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
Prerequisites
All students who are required to complete the course will be introduced at the beginning of the semester.

Assessment methods and criteria
Written examination

Exam, participation in exercises, essay.
Recommended literature
  • Golian, J. Hygiena potravin. SPU v Nitre, 196 s., 1998.
  • Jay, J. M. Modern Food Mikrobiology. 5th ed., New York, Chapman & Hall, 661 pp., 1996. ISBN 0-412-07691-8.
  • Matyáš, Z., Vítovec, J. Hygiena výroby a distribuce potravin. Nakladatesltví Jihočeské univrzity, Zemědělské fakulty v Č. Budějovicích, 192 s., 1999.
  • STEINHAUSER, L. A KOL.:. Hygiena a technologie masa. Brno: LAST, 1995.
  • Treml, Z., Hejlíček, K. Epizoozologie pro veterinární hygieniky. SPN Praha, 321 s., 1991.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Agriculture Study plan (Version): Agriculture (2014) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Summer
Faculty: Faculty of Agriculture Study plan (Version): Agriculture (2013) Category: Agriculture and forestry 3 Recommended year of study:3, Recommended semester: Summer