BVHP061p Food Hygiene - lecture

Faculty of Medicine
Spring 2011
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Prof MVDr Ing Tomáš Komprda, CSc. (lecturer), 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 risky foods. At the end of the course students should be able to understand and explain procedures for safe handling and preparation of food and work with information on current legislation ( eg.HACCAP).
Syllabus
  • General food hygiene, analysis of alimentary risks, radiational hygiene of foods Natural toxins and carcinogens, mycotoxins, biogene amines Contaminants: toxic compounds, migration from packings Toxicants and carcinogens of food technology origin Pesticide residues, PCB Biologically active compound residues Additive compounds in foodstuff Microbial food decay Alimentary bacterial infections Alimentary bacterial intoxications Alimentary viral diseases; prions Alimentary parasitic diseases Sanitation in food industry Food safety by use of HACCP system Special hygiene of hazard foodstuff group
Literature
  • Steinhauser, L. et al. Hygiena a technologie masa. Brno:VFU,1995
  • KOMPRDA, Tomáš. Obecná hygiena potravin. 1. vyd. Brno: Mendlova zemědělská a lesnická univerzita, 2004, 145 s. ISBN 807157757X. info
Teaching methods
lectures
Assessment methods
oral exam
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)
  • Permalink: https://is.muni.cz/course/med/spring2011/BVHP061p