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Lecturer(s)
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Kadlec Jaromír, Dr. Ing.
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Smetana Pavel, doc. Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Hasoňová Lucie, doc. MVDr. Ph.D.
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Jirotková Dana, 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. European and Czech legislation on agriculturral products and food. 3. Health and hygiene safety and biological value of agriculturral products and 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. Hygiene of milk, production, distribution, health and hygiene issues. 8. Products of plant origin, hygienic and health problems. 9 - 10. Alimentary intoxication, food-borne infections, infection control and food poisoning. 11. Contaminants of agriculturral products and food. 12. Basics of hygiene and sanitation in the food industry and in other food processing. 13. - 14. 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)
- Class attendance
- 56 hours per semester
- Preparation for classes
- 36 hours per semester
- Preparation for credit
- 42 hours per semester
- Preparation for exam
- 46 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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unspecified
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Assessment methods and criteria
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Written examination, Test
Exam, participation in exercises, laboratory exercise protocol.
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Recommended literature
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Buncic, S. Integrated food safety and veterinary public health.. Cromwell Press, 2006. ISBN 978-0-85199-908-1.
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Golian, J. Hygiena potravín. SPU v Nitre ? FBP, 2015. ISBN 978-80-552-1297-5.
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Marriott, N.G., Gravani, R.B. Principles of food sanitation. 5th edition. Springer, 2006. ISBN 978-0387-25025-0.
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Matyáš, Z., Vítovec, J. Hygiena výroby a distribuce potravin.. Nakladatelství Jihočeské univerzity, Zemědělské fakulty v Českých Budějovicích, 1999. ISBN 80-7040-369-1.
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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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Voldřich, M. a kol. Zásady správné výrobní a hygienické praxe ve stravovacích službách (1. a 2. část). národní informační středisko pro podporu jakosti, Praha, 2006. ISBN 80-02-01824-9.
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