Course detail

Principles of Hygienic Food Handling

FCH-BCO_HZPAcad. year: 2009/2010

Students will learn the basic principles of hygienic food manipulation. In the first part of this course they will be familiarized with the overview of all "hazards" (physical, chemical and biological), which can occur with unhygienic production and distribution of food. The second part will be focused on the problematic of sanitation during food production. The practical importance and the ability to apply findings in practice will be emphasized. Consequently, this course is recommended for students, who don't intend to continue in master's study programme.

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Theoretical knowledge acquired:
- the overview of most important alimentary diseases
- natural toxic matter in food
- xenobiotics in food
- principle of sanitation, the main parts, practical performance
The ability to apply this knowledge in practice will be emphasized.

Prerequisites

General principles of organic chemistry, microbiology and food technology.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Lectures with support of e-learning. The possibility of individual consultation with teacher.

Assesment methods and criteria linked to learning outcomes

Requirements to pass an exam:
a) written part - 10 questions focused on problematic of food hygiene, comprehension of interdependences and ability of practical applications
b) oral part - possible supplementary questions

Course curriculum

The term "safe foods", the overview of all "hazards" from foods
The most important alimentary diseases
Natural toxins in food, antinutrients.
Xenobiotics in food, radionuclides.
Sanitation during food production - cleaning, disinfection, disinfestation, deratization and deodorization.

Work placements

Not applicable.

Aims

The objective of the course is to make students familiar with principles of hygienic food manipulation starting with production, storage, transport and sale to food preparation and consumption.

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

Attendance at lectures is not compulsory.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Ing. Eva Vítová, Ph.D.: Hygiena potravin (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3 year of study, winter semester, compulsory-optional
    branch BPCO_CHP , 3 year of study, winter semester, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3 year of study, winter semester, compulsory-optional
    branch BKCO_PCH , 3 year of study, winter semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

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

Type of course unit

 

Lecture

13 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.