MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2013
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 only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
At the end of the course student knows basic definition of terms and basic content of food law rules which are valid in the Czech Republic and European Union currently and applied in mass catering. Student is able to explain terms hazard and risk. Student is able to describe and asses the different types of food hazards first of all microbiological hazards. Student understands and explains the basis of implementation of HACCP system in mass catering, especially in hospitals and care facilities. Student interprets the basis rules of food contact materials safety.
Syllabus
  • Definition (food, ready-to-eat foods, food safety, mass catering, hazard, risk).
  • Law rules used in Czech Republic and European Union applied in mass catering.
  • Sources of biological, chemical and physical risks, evaluation.
  • HACCP systems in mass catering - requirements.
  • Verification of the HACCP system, including basis of standardisation.
  • Good hygiene practices, Good manufacturing practices (GHP/GHP) in mass catering first of all catering services performed in hospitals and nursing centres.
  • Safety of food contact materials.
Literature
    required literature
  • e-learning; Codex alimentarius - ref. CAC/RCP 39-1993
    recommended literature
  • VOLDŘICH, Michal and Marie JECHOVÁ. Bezpečnost pokrmů v gastronomii. 1st ed. Praha: České a slovenské odborné nakladatelství., 2006. ISBN 80-903401-7-2. info
  • 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
  • VOLDŘICH, Michal. Zavádění systému kritických bodů (HACCP) : základní informace, postup zavádění, příklady dokumentů. 1. vyd. Praha: ÚZPI-Ústav zemědělských a potravinářských informací, 2000, 96 s. ISBN 8072710044. info
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/podzim2013/MNHV0922p/index.qwarp
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2014.
  • Enrolment Statistics (Autumn 2013, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2013/MNHV0922p