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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.
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Specification of controlled education, way of implementation and compensation for absences
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branch BPCO_BT , 3 year of study, winter semester, compulsory-optionalbranch BPCO_CHP , 3 year of study, winter semester, compulsory-optional
branch BKCO_BT , 3 year of study, winter semester, compulsory-optionalbranch BKCO_PCH , 3 year of study, winter semester, compulsory-optional
branch CKCO_CZV , 1 year of study, winter semester, compulsory-optional
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