MNHV0721p Food Safety I - lecture

Faculty of Medicine
autumn 2024
Extent and Intensity
0.5/0/0. 1 credit(s). Type of Completion: z (credit).
In-person direct teaching
Teacher(s)
Mgr. Aleš Peřina, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
MVDr. Halina Matějová (assistant)
Ing. Veronika Išová (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
Mgr. Aleš Peřina, 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
Thu 26. 9. 10:00–11:40 C15/308, Thu 10. 10. 10:00–11:40 C15/308, Thu 24. 10. 10:00–11:40 C15/308, Thu 7. 11. 10:00–11:40 C15/308, Thu 21. 11. 10:00–11:40 C15/308, Thu 5. 12. 10:00–11:40 C15/308, Thu 19. 12. 10:00–11:40 C15/308
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
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.
Learning outcomes
At the end of the course Student will be able to:
describe and explain the importance of food safety in the nutrition of different groups populations;
explain the principles of the system of critical points (HACCP) in the catering services as the part of the health and social services and revise its function;
to describe the principles of good manufacturing and hygienic practice (GMP/GHP) in catering services as the part of the health and social services.
Syllabus
  • Definition (food, ready-to-eat foods, food safety, mass catering, hazard, risk).
  • Law rules used in Czech Republic and European Union applied in mass catering.
  • Sources of biological, chemical and physical risks, evaluation.
  • HACCP systems in mass catering - requirements.
  • Verification of the HACCP system, including basis of standardisation.
  • Good hygiene practices, Good manufacturing practices (GHP/GHP) in mass catering first of all catering services in hospitals and nursing centres.
  • Safety of the food contact materials.
Literature
    required literature
  • Předmětové studijní materiály v ISu.
    recommended literature
  • Kolektiv autorů and Kolektiv autorů. Zásady správné výrobní a hygienické praxe ve stravovacích službách. Část I. on-line. Praha: Národní informační středisko pro podoru jakosti., 2006, 63 pp. ISBN 80-02-01822-2. URL info
  • VOLDŘICH, Michal. Zavádění systému kritických bodů (HACCP) : základní informace, postup zavádění, příklady dokumentů. 1. vyd. Praha: ÚZPI-Ústav zemědělských a potravinářských informací, 2000, 96 s. ISBN 8072710044. info
  • VOLDŘICH, Michal and Marie JECHOVÁ. Bezpečnost pokrmů v gastronomii. 1st ed. Praha: České a slovenské odborné nakladatelství., 2006. ISBN 80-903401-7-2. info
Bookmarks
https://is.muni.cz/ln/tag/LF:MNHV0721p!
Teaching methods
lectures
Assessment methods
no completion required
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 7,5.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/med/autumn2024/MNHV0721p