Course detail

Hygiene in Food Processing

FCH-BC_HYPAcad. year: 2022/2023

Students will learn the basic principles of hygienic food processing, all in accordance with the requirements of the current CZ/EU food legislation, necessary to ensure the quality and safety of food.

The main emphasis will be placed on the active approach of the student and the ability to apply the acquired knowledge in food practice. The course is recommended for students who do not intend to continue their studies in one of the subsequent master's programs.

Language of instruction

Czech

Number of ECTS credits

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

Students will gain a basic overview of the principles of proper food handling to ensure their quality, nutritional and sensory value and safety (healthiness).

Prerequisites

General principles of food technology.

Co-requisites

The subject is focused on application in food practice.

Planned learning activities and teaching methods

The course is realized in the form of lectures - 1 teaching hour per week. The e-learning system (LMS Moodle) is available to students.

Assesment methods and criteria linked to learning outcomes

Requirements to pass an exam:

a) written part – elaboration of "Handbook of GMP and GHP" for a specific selected food commodity in range of approx. 5-10 standard pages of text.

b) oral part – discussion on the given issue, active knowledge and overview of the student

Course curriculum

1. Characteristics and specifics of the food industry

2. Principles of basic food technologies

3. Hygienic risks of the most important food technologies (SVP manuals)

4. Codex Alimentarius, European Food Safety Authority (EFSA)

5. Food safety: "Food safety strategy", food safety assurance system in the Czech Republic

6. Basic principles of food law

7. Food Safety Information Center

Work placements

Not applicable.

Aims

The objective of this course is to make students familiar with principles of hygienic food manipulation especially during their technological production.

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

Not applicable.

Type of course unit

Lecture

13 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Elearning

eLearning: currently opened course