MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2014
Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
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 (in Czech)
MNHV0821p Food Safety
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 student knows basic definition of terms and basic content of food law rules which are valid in the Czech Republic and European Union currently and applied in mass catering. Student is able to explain terms hazard and risk. Student is able to describe and asses the different types of food hazards first of all microbiological hazards. Student understands and explains the basis of implementation of HACCP system in mass catering, especially in hospitals and care facilities. Student interprets the basis rules of food contact materials safety.
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 performed in hospitals and nursing centres.
  • Safety of food contact materials.
Literature
    required literature
  • e-learning; Codex alimentarius - ref. CAC/RCP 39-1993
    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
  • 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
Teaching methods
lectures
Assessment methods
examination
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Teacher's information
https://is.muni.cz/el/1411/podzim2013/MNHV0922p/index.qwarp
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2013.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2013
Extent and Intensity
0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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 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 student knows basic definition of terms and basic content of food law rules which are valid in the Czech Republic and European Union currently and applied in mass catering. Student is able to explain terms hazard and risk. Student is able to describe and asses the different types of food hazards first of all microbiological hazards. Student understands and explains the basis of implementation of HACCP system in mass catering, especially in hospitals and care facilities. Student interprets the basis rules of food contact materials safety.
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 performed in hospitals and nursing centres.
  • Safety of food contact materials.
Literature
    required literature
  • e-learning; Codex alimentarius - ref. CAC/RCP 39-1993
    recommended literature
  • VOLDŘICH, Michal and Marie JECHOVÁ. Bezpečnost pokrmů v gastronomii. 1st ed. Praha: České a slovenské odborné nakladatelství., 2006. ISBN 80-903401-7-2. info
  • 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
  • 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
Teaching methods
lectures
Assessment methods
examination
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/el/1411/podzim2013/MNHV0922p/index.qwarp
The course is also listed under the following terms Autumn 2011, Autumn 2012, Autumn 2014.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2012
Extent and Intensity
0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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 make reasoned decisions about food safety in practice of dietitian.
Syllabus
  • Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering (Codex Alimentarius)
  • Good hygiene practices, Good manufacturing practices (GHP/GHP) in mass catering, first of all drinking water, technology in catering services performed in hospitals and nursing centres, safety of food contact materials, hygiene of person and equipment
  • Standardization in mass catering
Literature
  • podpora aplikacemi e-learningu IS MU
Teaching methods
lectures
Assessment methods
examination
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/el/1411/podzim2012/MNHV0922p/index.qwarp
The course is also listed under the following terms Autumn 2011, Autumn 2013, Autumn 2014.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2011
Extent and Intensity
0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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 (in Czech)
MNHV0821c Food Safety I - p
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 make reasoned decisions about food safety in practice of dietitian.
Syllabus
  • Content of discipline, historical development in Czech republic (Czechoslowakia)
  • Concept of food safety in mass catering, relationship to food-quality and to nutrition composition of foodstufs.
  • Overview of legislation (Regulation EC No. 178/2002, Regulation EC No. 852/2004, part No. 4 of czech law No. 258/2000 col., czech degree No. 137/2004 Col., czech degree No. 602/2006 Sb.), Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering (Codex Alimentarius)
  • Procedures based on the HACCP priniples: 7 basic principles, hazard analysis for specific processes in the practice of dietitian.
  • Good hygiene practices, Good manufacturing practices (GHP/GHP) in mass catering.
  • Methods of verification and validation ot the HACCP system. Standardization of mass catering hygiene.
  • Safety of food contact materials.
Literature
  • podpora aplikacemi e-learningu IS MU
Teaching methods
lecture
Assessment methods
examination
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/el/1411/podzim2011/MNHV0922p/index.qwarp
The course is also listed under the following terms Autumn 2012, Autumn 2013, Autumn 2014.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
autumn 2024

The course is not taught in autumn 2024

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
autumn 2023

The course is not taught in autumn 2023

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
autumn 2022

The course is not taught in autumn 2022

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
autumn 2021

The course is not taught in autumn 2021

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
autumn 2020

The course is not taught in autumn 2020

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
autumn 2019

The course is not taught in autumn 2019

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
autumn 2018

The course is not taught in autumn 2018

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2017

The course is not taught in Autumn 2017

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2016

The course is not taught in Autumn 2016

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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.

MNHV0922p Food Safety II - lecture

Faculty of Medicine
Autumn 2015

The course is not taught in Autumn 2015

Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
RNDr. Danuše Lefnerová, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Šárka Bursová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
MVDr. Lenka Necidová, Ph.D. (lecturer), RNDr. Danuše Lefnerová, Ph.D. (deputy)
Mgr. Aleš Peřina, Ph.D. (lecturer)
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)
MNHV0721p Food Safety I - 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
After graduating special course based on Applied Microbiology student discusses topics of the microbiology of selected food commodities: eggs and egg melange, milk and dairy products, meat and meat products, mayonnaise, dressings,salads, dried foods and spices. Student will be able to interpret a legislation.
Syllabus
  • Laboratory methods in food microbiology
  • Legislative and normative regulations in the field of food microbiology
  • Microbiology of raw, heat-treated milk and milk products
  • Microbiology of foods of plant origin
  • Microbiology of mayonnaise, ketchup and delicatessen salads
  • Microbiology of bread, pasta and bakery products
  • Microbiology of meat and meat products
  • Microbiology of dried foodstuffs
Literature
  • ADAMS, Martin M. and M. O. MOSS. Food microbiology. 3rd ed. Cambridge: RSC Publishing, 2008, xiv, 463. ISBN 9780854042845. info
  • GÖRNER, Fridrich and Ľubomír VALÍK. Aplikovaná mikrobiológia požívatín : principy mikrobiológie požívatín, potravinársky významné mikroorganizmy a ich skupiny, mikrobiológia potravinárskych výrob, ochorenia mikrobiálneho pôvodu, ktorých zárodky sú prenášené požívat. 1. vyd. Bratislava: Malé centrum, 2004, 528 s. ISBN 8096706497. info
Teaching methods
lectures - required attendance
Assessment methods
Oral examination. The examination consist 2 sub-questions based on the course syllabus Food safety I. and II.
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)