LF:MNHV0721p Food Safety I - lecture

MNHV0721p Food Safety I - lecture

Faculty of Medicine
Autumn 2014

Extent and Intensity

1/0. 0 credit(s). Type of Completion: -.

Teacher(s)

RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Mgr. Aleš Peřina, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Šárka Busová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Halina Matějová (assistant)

Guaranteed by

Mgr. Aleš Peřina, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine

Timetable

Thu 10:45–12:25 A21/107

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

Nutrition therapist for child nutrition and Nutrition therapist for adult nutrition (programme LF, N-SZ)

Course objectives

At the end of the course student knows definition of terms and basic content of food law rules which are valid in the Czech Republic and European Union currently. Student is able to explain the methods of assesment of health risk and its implementation as the HACCP system in food-catering systems, especially in hospitals and care facilities.

Syllabus

Definition (food safety, food, ready-to-eat foods, mass catering etc.)
Development of the subject, law rules of Czech Republic and European Union
Sources of biological, chemical and physical risks, evaluation
HACCP systems in mass catering - requirements

Literature

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
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

Bookmarks