MNHV0822p Food Safety II - lecture

Faculty of Medicine
spring 2026
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: zk (examination).
In-person direct teaching
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
MVDr. Ivana Koláčková, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
doc. MVDr. Renata Karpíšková, Ph.D. (lecturer)
Jana Chaloupková (assistant)
MVDr. Halina Matějová (assistant)
Mgr. Veronika Chuchmová (lecturer)
Mgr. Kristýna Brodíková, Ph.D. (lecturer)
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 A21/112, 9:00–10:40 A21/211, Tue 24. 2. 9:00–10:40 A21/211, 9:00–10:40 A21/112, Tue 3. 3. 9:00–10:40 A21/112, 9:00–10:40 A21/211, 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 A21/211, 9:00–10:40 A21/112, 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 A21/211, 9:00–10:40 A21/112, Tue 21. 4. 9:00–10:40 A21/112, 9:00–10:40 A21/211, 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 A21/211, 9:00–10:40 A21/112, Tue 26. 5. 9:00–10:40 A21/112, 9:00–10:40 A21/211
Prerequisites
MNHV0721p Food Safety I - lecture
MNHV0721p
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
At the end of the course student explains terms and content of food law of the Czech Republic and the European Union related to mass catering in health care settings. Student is able to distinguish terms hazard and risk. Student is able to describe and asses different types of food hazards. Student explains the basis of implementation of HACCP system in mass catering, especially in health care settings. Student explains the basis rules and regulations related to the food contact materials.
Key topics
  • 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
Study resources and 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
Bookmarks
https://is.muni.cz/ln/tag/LF:MNHV0822p!
Approaches, practices, and methods used in teaching
lectures
Method of verifying learning outcomes and course completion requirements
Oral examination. The examination consist of two questions.
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Listed among pre-requisites of other courses
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)
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