LF:MNHV0922p Food Safety II - Course Information

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)

Guaranteed by

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

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.