BVHP061c Food Hygiene - practice

Faculty of Medicine
Spring 2009
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Prof MVDr Ing Tomáš Komprda, CSc. (seminar tutor), 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 20. 2. to Fri 3. 4. Fri 7:30–8:20 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
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 hazard foods.
Syllabus
  • Methods of detection of radiation exposed foodstuff. Laboratory estimation of inhibitive compounds in foodstuff. Assessment microorganisms number in food-stuff. Sanitation effectivity control.
Literature
  • KOMPRDA, Tomáš. Obecná hygiena potravin. 1. vyd. Brno: Mendlova zemědělská a lesnická univerzita, 2004, 145 s. ISBN 807157757X. info
Assessment methods
laboratory course,credit
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is also listed under the following terms Spring 2004, Spring 2005, Spring 2006, Spring 2007, Spring 2008, Autumn 2008, Spring 2010, Spring 2011.
  • Enrolment Statistics (Spring 2009, recent)
  • Permalink: https://is.muni.cz/course/med/spring2009/BVHP061c