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Course detail
FCH-MAO_HYPAcad. year: 2011/2012
On the basis of knowledge acquired in previous special courses, students will learn principles of hygienic food manipulation. This course focuses on the overview of all "hazards" (physical, chemical and biological), which can occur with unhygienic production and distribution of food - alimentary diseases, natural toxic matter in food, chemicals and radionuclides in food. Only regular and thorough sanitation can guarantee hygienic and health quality of food. Consequently the principle of sanitation, its theoretical base, main parts and practical performance are also discussed.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Department
Offered to foreign students
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended literature
Classification of course in study plans
branch NPCO_CHTP , 2 year of study, winter semester, compulsory-optional
branch NPCO_CHM , 1 year of study, winter semester, elective
branch CKCO_CZV , 1 year of study, winter semester, compulsory-optional
Lecture
Teacher / Lecturer
Guided consultation in combined form of studies