MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2012
Extent and Intensity
0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
each even Thursday 10:45–12:25 A21/107
Prerequisites (in Czech)
MNHV0821c Food Safety I
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 make reasoned decisions about food safety in practice of dietitian.
Syllabus
  • Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering (Codex Alimentarius)
  • Good hygiene practices, Good manufacturing practices (GHP/GHP) in mass catering, first of all drinking water, technology in catering services performed in hospitals and nursing centres, safety of food contact materials, hygiene of person and equipment
  • Standardization in mass catering
Literature
  • podpora aplikacemi e-learningu IS MU
Teaching methods
lectures
Assessment methods
examination
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.
Teacher's information
https://is.muni.cz/el/1411/podzim2012/MNHV0922p/index.qwarp
The course is also listed under the following terms Autumn 2011, Autumn 2013, Autumn 2014.
  • Enrolment Statistics (Autumn 2012, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2012/MNHV0922p