Course detail

Hygiene and Safety of Food

FCH-MC_HYPAcad. year: 2025/2026

On the basis of knowledge acquired in previous special courses, students will learn principles of hygienic food manipulation.
This course focuses on the overview of all "hazards" (physical, chemical and biological), which can occur with unhygienic production and distribution of food - alimentary diseases, natural toxic matter in food, chemicals (aditives, contaminants) in food.

Language of instruction

Czech

Number of ECTS credits

3

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

To start studying the subject, the following knowledge is required:

- food microbiology - growth and multiplication of microorganisms in food; microbial food decay - physical, chemical and biological principles of food preservation.

- food chemistry - natural food components (proteins, lipids, saccharides), chemical substances in food.

- food technology - brief bases of individual food technologies .


Rules for evaluation and completion of the course

The course is completed by a written test - 10 questions aimed at mastering all mentioned areas of food hygiene, understanding the interrelationships and the ability to apply them in practice (min. 50% success rate required). The results are discussed at the oral exam incl. any additional questions - not mandatory, the test result can be improved. The evaluation of the exam corresponds to the ECTS system.



The lectures are not compulsory, but recommended.

Aims

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

Students will acquire comprehensive and practically applicable knowledge about the principles of proper food handling during the entire process of their production, enabling to ensure their quality, nutritional and sensory value and, above all, safety. All in accordance with the requirements of the applicable legislation of the Czech Republic (EU).

Emphasis will be placed on the ability to apply the acquired knowledge in food practice.


Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Killer, J.: Hygiena a zdravotní nezávadnost potravin. ČZU v Praze (2019). ISBN 978-80-213-2941-6. (CS)

Recommended reading

H. L. M. Lelieveld, John Holah, David Napper. (2013). Hygiene in Food Processing: Principles and Practice, 2nd Edition. Woodhead Publishing. 640 pp. ISBN: 9780857094292 (EN)
Yasmine Motarjemi, Huub Lelieveld. (2014). Food Safety Management: A Practical Guide for the Food Industry. Elsevier Inc. 1166 pp. ISBN 978-0-12-381504-0. (EN)

Classification of course in study plans

  • Programme NPCP_PCHBT Master's 2 year of study, winter semester, compulsory-optional

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Syllabus

The aim of the course is to familiarize students with the basic principles of hygienic handling of food, starting with production, storage, transport, sale and ending with food preparation and consumption. The main content is an overview of all "hazards" (physical, chemical and biological) that can occur during unhygienic food production and distribution.

Week 1:

Food hygiene in the development of society.

Week 2-3:

Undesirable changes in food (moulding, rotting, fermentation, caramelization, Maillard reaction, rancidity of fats, hydrogenation, mechanical soils, pests).

Week 4-7:

Overview of alimentary diseases and food poisoning (bacterial, viral, prion, fungal diseases and mycotoxins, rickettsia, parasitic diseases).

Week 8:

Food allergies and intolerances.

Week 9:

Natural toxic substances in food.

Week 10-11:

Xenobiotics in food - additives.

Week 12-13:

Xenobiotics in food – contaminants (exogenous, endogenous).