Course: Food Production Hygiene and Distribution

« Back
Course title Food Production Hygiene and Distribution
Course code KZVE/HVP
Organizational form of instruction no contact
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)
  • Vorlová Lenka, prof. MVDr. Ph.D.
  • Trávníček Jan, prof. Ing. CSc.
Course content
Food hygiene in the framework of the economic development of the company. Public health problems related to the production, consumption and food handling. Act No. 110/97, on food and implementing decrees. Intravital effects on food quality. Meat and milk hygiene, production, distribution, health and hygiene problems. Alimentary infections and intoxication, protection against food-borne infections and poisonings. Water hygiene, its health and hygiene safety. Foreign substances in food. Basics of hygiene and sanitation in the food industry and in other food handling. Principles of hygiene and technology to protect food from destruction and health defects. New approach to food hygiene supervision - HACCP critical points system

Learning activities and teaching methods
Individual preparation for exam
  • Preparation for classes - 136 hours per semester
  • Preparation for exam - 64 hours per semester
Learning outcomes
The aim of the course is to deepen the knowledge gained at the university about hygiene principles that ensure the health safety and biological value of food
Students understand the basic concepts of food safety and disease prevention
Prerequisites
Knowledge on basic principles of quality and processing of plant and animal products

Assessment methods and criteria
Oral examination

Knowledge on food safety in relation to composition, processing and properties of plant and animal products
Recommended literature
  • Gregory, Neville G.; Grandin, Temple. Animal welfare and meat science. 2nd ed. Wallingford : CABI, 2007. ISBN 978-1-84593-215-2.
  • Jay, James M. Modern food microbiology. 5. ed. New York : Chapman & Hall, 1996. ISBN 0-412-07691-8.
  • Marriott, N.G., Gravani, R.B. Principles of food sanitation, 5th edition Springer, 2006. ISBN 978-0387-25025-0.. 5th edition. Springer, 2006. ISBN 978-0387-25025-0.
  • Matyáš, Zdeněk. Analýza nebezpečí a kritické kontrolní/ ochranné body HACCP : praktická příručka k zabezpečení zdravotní a hygienické nezávadnosti potravin pro výrobce, prodejce a kontrolní instituce. [1. vyd.]. Brno : Státní zdravotní ústav (Brno), 1993. ISBN 80-900035-3-2.
  • Matyáš, Zdeněk; Vítovec, Jiří. Hygiena výroby a distribuce potravin. 1. vyd. Č. Budějovice : ZF JU, 1999. ISBN 80-7040-369-1.
  • Mossel, D. A. A., Corry, J. E. L., Struijk, B. C., Baier, R. M. Essentials of the Microbiology of Foods, Ed. John Willey and Sons, Chichester, 1995, 560 s.. John Willey and Sons, Chichester, 1995.
  • Smulder, F., Collins, J. D. Safety Assurance in Food Processing. Wageningen, Academic Publisher, 2004.
  • Sofos, J. N. Improving the safety of fresh meat. CRC Press, Woodhead Publishing Limited. Cambridge, 2005.
  • Steinhauser, Ladislav. Hygiena a technologie masa. 1. vyd. Brno : LAST, 1995. ISBN 80-900260-4-4.
  • Treml, František. Epizootologie pro veterinární hygieniky. 1, Obecná epizootologie, virové choroby. 2. vyd. (1. v SPN). Praha : Státní pedagogické nakladatelství, 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 and Technology Study plan (Version): Zoohygiene and livestock diseases prevention (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -
Faculty: Faculty of Agriculture and Technology Study plan (Version): Zoohygiene and livestock disease prevention (1) Category: Agriculture and forestry - Recommended year of study:-, Recommended semester: -