BVHP061c Food Hygiene - practice

Faculty of Medicine
Spring 2011
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Prof MVDr Ing Tomáš Komprda, CSc. (seminar tutor), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BVPR031p Food of Plant Origin -lec. && BVPZ041p Food of Animal Origin -lec. && BVCP0222 Food Chemistry II
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
Introduction to general hygiene of foods is represented by an analysis of alimentary danger risk. Physical, chemical and biological dangers having a negative health impact on the consumer are described with respect to their environmental occurrence, food chain presence, their biological impact and prevention. Next follows a sanitation in the food industry and a detailed explanation of a HACCP system. Special section includes a hygiene of hazard foods.
Syllabus
  • Methods of detection of radiation exposed foodstuff. Laboratory estimation of inhibitive compounds in foodstuff. Assessment microorganisms number in food-stuff. Sanitation effectivity control.
Literature
  • KOMPRDA, Tomáš. Obecná hygiena potravin. 1. vyd. Brno: Mendlova zemědělská a lesnická univerzita, 2004, 145 s. ISBN 807157757X. info
Teaching methods
laboratory course
Assessment methods
credit
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2009, Spring 2010.
  • Enrolment Statistics (recent)
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