MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2014
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
each even Thursday 10:45–12:25 A21/107
Prerequisites
MNHV0821c Food Safety I
Student has knowleges of subject MNHV0922p Food safety II - lecture.
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
At the end of the course students should be able to asses and evaluate the health risk for public health which may occur during mass food catering in hospitals and nursing homes.
Syllabus
  • Deepening knowledges based on lectures.
Literature
    recommended literature
  • Kolektiv autorů and Kolektiv autorů. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Praha: Národní informační středisko pro podporu jakosti, 2006. ISBN 80-02-01824-9. URL info
Teaching methods
Discussion groups; professional excursions; written short essay (risk analysis of a selected work step realized during mass food catering in hospitals or nursing homes).
Assessment methods
credit/no-credit
Language of instruction
Czech
Further Comments
Study Materials
The course is taught annually.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013.

MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2013
Extent and Intensity
0/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Aleš Peřina, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
each even Thursday 10:45–12:25 A21/107
Prerequisites
MNHV0821c Food Safety I
Student should attend MNHV0922p Food safety II - lecture.
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
At the end of the course students should be able to asses and evaluate the health risk for public health which may occur during mass food catering in hospitals and nursing homes.
Syllabus
  • Deepening knowledges based on lectures.
Literature
    recommended literature
  • Kolektiv autorů and Kolektiv autorů. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Praha: Národní informační středisko pro podporu jakosti, 2006. ISBN 80-02-01824-9. URL info
Teaching methods
Discussion groups; professional excursions; written essay (risk analysis of a selected work step realized during mass food catering in hospitals or nursing homes).
Assessment methods
credit/no-credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 0,5 h týdně.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2012
Extent and Intensity
0/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Aleš Peřina, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
each even Thursday 10:45–12:25 A21/107
Prerequisites (in Czech)
MNHV0821c Food Safety I
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
At the end of the course students should be able to interpret facts found in relation to food safety in mass catering.
Syllabus
  • Deepening knowledge based on lectures. Literatura
Literature
  • Kolektiv autorů and Kolektiv autorů. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Praha: Národní informační středisko pro podporu jakosti, 2006. ISBN 80-02-01824-9. URL info
Teaching methods
3 self-contained investigations in food handlers equipment, professional excursions
Assessment methods
credit/no-credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 0,5 h týdně.
Teacher's information
https://is.muni.cz/auth/el/1411/podzim2012/MNHV0922c/index.qwarp
The course is also listed under the following terms Autumn 2011, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2011
Extent and Intensity
0/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Aleš Peřina, Ph.D.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
each even Thursday 10:45–12:25 A21/107
Prerequisites
MNHV0821c Food Safety I - p
Student should attend MNHV0922p Food safety II - lecture.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
At the end of the course students should be able to asses and evaluate the health risk for public health which may occur during mass food catering in hospitals and nursing homes.
Syllabus
  • Deepening knowledges based on lectures.
Literature
    recommended literature
  • Kolektiv autorů and Kolektiv autorů. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Praha: Národní informační středisko pro podporu jakosti, 2006. ISBN 80-02-01824-9. URL info
Teaching methods
Discussion groups; professional excursions; written essay (risk analysis of a selected work step realized during mass food catering in hospitals or nursing homes).
Assessment methods
credit/no-credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 0,5 h týdně.
The course is also listed under the following terms Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
autumn 2024

The course is not taught in autumn 2024

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
autumn 2023

The course is not taught in autumn 2023

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
autumn 2022

The course is not taught in autumn 2022

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
autumn 2021

The course is not taught in autumn 2021

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
autumn 2020

The course is not taught in autumn 2020

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
autumn 2019

The course is not taught in autumn 2019

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
autumn 2018

The course is not taught in autumn 2018

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2017

The course is not taught in Autumn 2017

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2016

The course is not taught in Autumn 2016

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922c Food Safety II - practice

Faculty of Medicine
Autumn 2015

The course is not taught in Autumn 2015

Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
MVDr. Šárka Bursová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (seminar tutor), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
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
Prerequisites (in Czech)
MNHV0721c Food Safety I - practice
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
Student can discuss the facts about investigative methods in food microbiology as well as microbiological problems in catering. Student can judge the microbiological tests as well as possible health risks. Student will be able to repeat facts about selected pathogens in food. Student can evaluate effect of packaging for microbiological parameters of foods. Student will be able to compose the scientific information for the HACCP system. Student will be able to apply modern methods in microbiology - PCR, microbial biofilms in food industry - and relate specific legislation.
Syllabus
  • Pathogens in food
  • Modern diagnostic methods
  • Microbiological testing in catering
  • Determining the effects of pasteurization
  • Microbiology of packaging
  • Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Literature
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
Teaching methods
laboratory course
Assessment methods
required visit of laboratory course, developing and submission of laboratory protocols; credit/no-credit (course)
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014.
  • Enrolment Statistics (recent)