BVHP051p Food Hygiene - lecture

Faculty of Medicine
autumn 2020
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MVDr. Olga Cwiková, Ph.D. (lecturer), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
Ing. Veronika Išová (assistant)
Guaranteed by
doc. MVDr. Olga Cwiková, 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
Fri 9:00–10:40 N02055
Prerequisites (in Czech)
BVPR031p Food of Plant Origin -lec. && BVPZ041p Food of Animal Origin -lec. && BVCP0222p Food Chemistry II - l. && BVMI0322p Microbiology II-lec.
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
After completing the course the student will be able to analyze the risk of foodborne hazards. Individual physical, chemical and biological hazards to the health of the consumer are then described in terms of their occurrence in the environment, the movement of the food chain, biological effects, and especially prevention. The general section concludes sanitation in the food industry and a detailed explanation of the HACCP system. In the special part is about the hygiene of the individual risk types of food
Learning outcomes
After completing the food hygiene course, the student knows the basic food safety requirements, he is able to identify the biological, physical and chemical risks of the production of particular types of food and meals. He knows the basic principles of the spread of alimentary diseases and preventative practices in the fight against their spread. They can process simpler HACCP-based procedures. Understands relationships between the environment and food and how these relationships can affect food safety.
Syllabus
  • General food hygiene, analysis of foodborne risks of radiation hygiene of foodstuffs Naturally occurring toxic and carcinogenic substances, mycotoxins, biogenic amines. Contaminants: toxic elements, migration from packaging. Toxic substances and carcinogens produced during food production. Pesticide, PCB residues of biologically active substances. Additives in food Food spoilage by microorganisms Foodborne bacterial infection Foodborne bacterial intoxication Viral diseases of alimentary origin; prions Foodborne parasitic diseases Sanitation in the food industry Ensuring food safety through HACCP Special hygiene of risk food groups
Literature
  • www.efsa.europa.eu
  • KOMPRDA, Tomáš. Obecná hygiena potravin. 1. vyd. Brno: Mendlova zemědělská a lesnická univerzita, 2004, 145 s. ISBN 807157757X. info
Teaching methods
lectures
Assessment methods
written test,exam
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 15.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2000, Autumn 2001, Autumn 2002, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (autumn 2020, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2020/BVHP051p