Czech

Not applicable.

Students will get a basic overview of the Czech legal system. They will become acquainted with the contents of the Commercial Code, the Civil Code, the Consumer Protection Act. They will be acquainted with the basic principles of EU legislation, EU institutions and forms of EU law. They will get the necessary information on food safety within the EU (EFSA's Food Safety Authority and the RASFF Food and Feed Rapid Alert System). They will be familiar with the general principles for food-handling workers, with the principles of organizing of food factories. They will be able to orient themselves in the Food Act and will familiar with international and Czech institutions responsible for ensuring food safety.

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

Not applicable.

The course uses teaching methods in form of lecture - 2 teaching hours per a week. The e-learning system Moodle is available to teachers and students.

Students will be evaluated acording to a written test consisting of at least 10 questions. Student has to demonstrate his/her ability to apply the theoretical knowledge in practice.

1. First lecture - Law versus norm.
2. National food legislation
3. Principles of EU legislation
4. EU Food Legislation
5. Food Law
6. Ensuring food safety
7. Food labeling
8. General principles
9. Products for contact with food
10. Official Food Control

Not applicable.

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.

Attendance at lectures is not compulsory, but is recommended.

Not applicable.

Not applicable.

Bírošová L., Lukačka J., Bírošová Z.: Základná potravinárská legislatíva, STU, 2020 (SK)
Dostálová J., Kadlec P. a kol.: Potravinářské zbožíznalství, KEY Publishing s.r.o., 2014 (CS)

Not applicable.