LF:BVHP051c Food Hygiene -p. - Course Information
BVHP051c Food Hygiene - practice
Faculty of Medicineautumn 2024
- Extent and Intensity
- 0/1/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- doc. MVDr. Olga Cwiková, Ph.D. (seminar tutor), prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (deputy)
Ing. Kateřina Novohradská (assistant) - Guaranteed by
- doc. MVDr. Olga Cwiková, 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 - Prerequisites (in Czech)
- BVPR031p Food of Plant Origin -lec. && BVPZ041p Food of Animal Origin -lec. && BVCP0222p Food Chemistry II - l. && BVMI0322p Microbiology II-lec.
- 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
- The aim of the course is to complement and extend competences in food hygiene with emphasis on the fooborne risks and with emphasis to partial physical, chemical and biological hazards endangering consumer health. The risks are studied in realation to its occurence in the environment, their movement in the food chain, their biological effects and especially with regard to prevention and the sanitation in the food industry as well as a detailed explanation of the HACCP system. The special part deals with the hygiene of particular risky types of food.
- Learning outcomes
- After completing the food hygiene course, the student knows the basic food safety requirements; he is able to identify the biological, physical and chemical risks of the production of particular types of food and meals; he knows the basic principles of the spread of alimentary diseases and preventative practices in the fight against their spread; he can process simpler HACCP-based procedures; studennt nderstands relationships between the environment and food and how these relationships can affect food safety. The exercises are based on practical demonstrations.
- Syllabus
- Methods of detecting radiation-treated foodstuffs
- Laboratory of inhibitory substances in foods
- Method for the enumeration of microorganisms in foods
- Monitoring the effectiveness of sanitation (swab method, ATP-bioluminescence)
- Teaching methods
- exercises
- Assessment methods
- credit
- Language of instruction
- Czech
- Further comments (probably available only in Czech)
- The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 15.
- Enrolment Statistics (recent)
- Permalink: https://is.muni.cz/course/med/autumn2024/BVHP051c