MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2011
Extent and Intensity
0/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Aleš Peřina, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
each even Thursday 10:45–12:25 A21/107
Prerequisites
MNHV0821c Food Safety I - p
Student should attend MNHV0922p Food safety II - lecture.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
At the end of the course students should be able to asses and evaluate the health risk for public health which may occur during mass food catering in hospitals and nursing homes.
Syllabus
  • Deepening knowledges based on lectures.
Literature
    recommended literature
  • Kolektiv autorů and Kolektiv autorů. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Praha: Národní informační středisko pro podporu jakosti, 2006. ISBN 80-02-01824-9. URL info
Teaching methods
Discussion groups; professional excursions; written essay (risk analysis of a selected work step realized during mass food catering in hospitals or nursing homes).
Assessment methods
credit/no-credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 0,5 h týdně.
The course is also listed under the following terms Autumn 2012, Autumn 2013, Autumn 2014.
  • Enrolment Statistics (Autumn 2011, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2011/MNHV0922c