Course detail

Legislation of Foodstuffs

FCH-MCO_POLAcad. year: 2011/2012

Basic terminology of l fodstuff legislation. Definition of legislative terms, qualitative traits of foodstuffs and valid legislature of foodstuffs, proceedings for protection of consumers, ISO norms, hazard analysis. System of critical points (HACCP), codex committees for foodstuffs, Codex Alimentarius, encouragement FAO and WHO. Marking of foodstuffs and additives, institutional proceedings for import of foodstuffs, harmonization legislation of foodstuffs with EU norms and approving of new and newly importated foodstuffs to the Czech Republic.

Language of instruction

Czech

Number of ECTS credits

3

Mode of study

Not applicable.

Learning outcomes of the course unit

Basic knowledges enable to students to involve themselves to the process of approving of new products, orientation in check activity of supervisory bodies ensuring food safety.

Prerequisites

Successful completion of the course is conditional on the regular knowledge of food technologies.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Assesment methods and criteria linked to learning outcomes

The exam has a written and an oral part. Student has to demonstrate his/her ability to apply the theoretical knowledge in practice.

Course curriculum

1. First lecture - content of subject and basic terms
2. Strategy for food safety in Czech Republic and in European Union
3. Institution responsible for securing of food quality and safety
4. Quality and food safety - standards ISO, HACCP, BRC
5. Food law
6. Application-of-law instructions of Ministry of Health Service
7. Application-of-law instructions of Ministry of Agriculture
8. Veterinary law and corresponding application-of-law instructions
9. Other important laws and application-of-law instructions (Law about SZPI, protection of public health, protection of consumers, viticulture and viniculture)

Work placements

Not applicable.

Aims

The aim of this subject is to resume existing informations of special food subjects from legislative point of view, including aplications of quality systems according to requirements of EU.

Specification of controlled education, way of implementation and compensation for absences

Attendance at lectures is not compulsory, but is recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2 year of study, winter semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1 year of study, winter semester, compulsory-optional

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 2 year of study, winter semester, compulsory-optional

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

Guided consultation in combined form of studies

13 hod., optionally

Teacher / Lecturer