MNHV0822c Food Safety II - practice

Faculty of Medicine
spring 2026
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
In-person direct teaching
Teacher(s)
MVDr. Ivana Koláčková, Ph.D. (seminar tutor)
doc. MUDr. Jan Šimůnek, CSc. (seminar tutor)
doc. MVDr. Renata Karpíšková, Ph.D. (seminar tutor)
Jana Chaloupková (seminar tutor)
Mgr. Aleš Peřina, Ph.D. (seminar tutor)
MVDr. Halina Matějová (assistant)
Mgr. Veronika Chuchmová (seminar tutor)
Mgr. Kristýna Brodíková, Ph.D. (seminar tutor)
Guaranteed by
MVDr. Ivana Koláčková, 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
Tue 17. 2. 9:00–10:40 A21/211, 9:00–10:40 A21/112, Tue 24. 2. 9:00–10:40 A21/211, 9:00–10:40 A21/112, Tue 3. 3. 9:00–10:40 A21/211, 9:00–10:40 A21/112, Tue 10. 3. 9:00–10:40 A21/112, 9:00–10:40 A21/211, Tue 17. 3. 9:00–10:40 A21/108, 9:00–10:40 A21/211, Tue 24. 3. 9:00–10:40 A21/112, 9:00–10:40 A21/211, Tue 31. 3. 9:00–10:40 A21/211, 9:00–10:40 A21/112, Tue 7. 4. 9:00–10:40 A21/112, 9:00–10:40 A21/211, Tue 14. 4. 9:00–10:40 A21/112, 9:00–10:40 A21/211, Tue 21. 4. 9:00–10:40 A21/211, 9:00–10:40 A21/112, Tue 28. 4. 9:00–10:40 A21/112, 9:00–10:40 A21/211, Tue 5. 5. 9:00–10:40 A21/112, 9:00–10:40 A21/211, Tue 12. 5. 9:00–10:40 A21/211, 9:00–10:40 A21/112, Tue 19. 5. 9:00–10:40 A21/112, 9:00–10:40 A21/211, Tue 26. 5. 9:00–10:40 A21/211, 9:00–10:40 A21/112
Prerequisites
MNHV0721c Food Safety I - practice
MNHV0721c
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
Abstract
The purpose of subject is orientation in modern investigative methods in food microbiology, microbiological problems in catering, selected special microbiological investigations, information on the selected pathogens in food
Learning outcomes
Student will be able to:
plan and conduct a hygiene inspection of the food business environment;
perform selected microbiological tests;
make word processing of microbiological results;
Key topics
Pathogens in food Modern diagnostic methods Microbiological testing in catering Determining the effects of pasteurization Microbiology packaging Seminary work on the importance of monitoring of surface hygiene levels in food, health risks
Study resources and literature
  • Cupáková,Š. et al. Mikrobiologie potravin, praktická cvičení II, VFU, Brno, 2010
  • Cupáková,Ś. et al. Mikrobiologie potravin, praktická cvičení I,VFU, Brno, 2008
Approaches, practices, and methods used in teaching
laboratory course
Method of verifying learning outcomes and course completion requirements
required visit of laboratory course, developing protocols, credits
Language of instruction
Czech
Further Comments
Study Materials
The course is taught annually.
The course is also listed under the following terms Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/med/spring2026/MNHV0822c