BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2010
- 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 - Timetable
- Fri 8:00–11:00 N02011
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2009
- 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 - Timetable
- Fri 9:00–11:00 N02011
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- 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.
- 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
- Assessment methods
- lecture, examination
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2008
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2008
- 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 - Timetable
- Fri 9:00–11:00 N02011
- 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
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2007
- 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 - Timetable
- Fri 9:00–11:00 N02011
- 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
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2006
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- 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 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
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2005
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- 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 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
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2004
- Extent and Intensity
- 1/0/0. 2 credit(s). Type of Completion: zk (examination).
- Teacher(s)
- 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 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
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course can also be completed outside the examination period.
The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of Medicinespring 2024
The course is not taught in spring 2024
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of Medicineautumn 2023
The course is not taught in autumn 2023
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of Medicinespring 2023
The course is not taught in spring 2023
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of Medicineautumn 2022
The course is not taught in autumn 2022
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of Medicinespring 2022
The course is not taught in spring 2022
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of Medicineautumn 2021
The course is not taught in autumn 2021
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of Medicinespring 2021
The course is not taught in spring 2021
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of Medicineautumn 2020
The course is not taught in autumn 2020
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of Medicinespring 2020
The course is not taught in spring 2020
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of Medicineautumn 2019
The course is not taught in autumn 2019
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of Medicinespring 2019
The course is not taught in spring 2019
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of Medicineautumn 2018
The course is not taught in autumn 2018
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2018
The course is not taught in Spring 2018
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2017
The course is not taught in Autumn 2017
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2017
The course is not taught in Spring 2017
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2016
The course is not taught in Autumn 2016
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2016
The course is not taught in Spring 2016
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2015
The course is not taught in Autumn 2015
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2015
The course is not taught in Spring 2015
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2014
The course is not taught in Autumn 2014
- 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 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)
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2014
The course is not taught in Spring 2014
- 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
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2013
The course is not taught in Autumn 2013
- 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
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2013
The course is not taught in Spring 2013
- 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
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2012
The course is not taught in Autumn 2012
- 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
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineSpring 2012
The course is not taught in Spring 2012
- 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
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2011
The course is not taught in Autumn 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2010
The course is not taught in Autumn 2010
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
BVHP061p Food Hygiene - lecture
Faculty of MedicineAutumn 2009
The course is not taught in Autumn 2009
- 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
- Nutritive therapist (programme LF, B-SZ)
- Human Nutrition (programme LF, B-SZ)
- Language of instruction
- Czech
- Further Comments
- The course is taught annually.
The course is taught: every week.
- Enrolment Statistics (recent)