LF:MNHV0721p Food Safety I - lecture

MNHV0721p Food Safety I - lecture

Faculty of Medicine
autumn 2022

Extent and Intensity

0.5/0/0. 0 credit(s). Type of Completion: -.

Teacher(s)

Mgr. Aleš Peřina, Ph.D. (lecturer)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Halina Matějová (assistant)
Ing. Veronika Išová (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 15. 9. 11:00–12:40 C15/309, Thu 29. 9. 11:00–12:40 C15/309, Thu 13. 10. 11:00–12:40 C15/309, Thu 27. 10. 11:00–12:40 C15/309, Thu 10. 11. 11:00–12:40 C15/309, Thu 24. 11. 11:00–12:40 C15/309, Thu 8. 12. 11:00–12:40 C15/309

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)
Dietetian (programme LF, N-VDD)

Course objectives

At the end of the course student explains terms and content of food law of the Czech Republic and the European Union related to mass catering in health care settings. Student is able to distinguish terms hazard and risk. Student is able to describe and asses different types of food hazards. Student explains the basis of implementation of HACCP system in mass catering, especially in health care settings. Student explains the basis rules and regulations related to the food contact materials.

Learning outcomes

At the end of the course Student will be able to:
describe and explain the importance of food safety in the nutrition of different groups populations;
explain the principles of the system of critical points (HACCP) in the catering services as the part of the health and social services and revise its function;
to describe the principles of good manufacturing and hygienic practice (GMP/GHP) in catering services as the part of the health and social services.

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 in hospitals and nursing centres.
Safety of the food contact materials.

Literature

required literature

Předmětové studijní materiály v ISu.

recommended literature

Kolektiv autorů and Kolektiv autorů. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Část I. on-line. Praha: Národní informační středisko pro podoru jakosti., 2006, 63 pp. ISBN 80-02-01822-2. 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
VOLDŘICH, Michal and Marie JECHOVÁ. Bezpečnost pokrmů v gastronomii. 1st ed. Praha: České a slovenské odborné nakladatelství., 2006. ISBN 80-903401-7-2. info

Bookmarks