Sep 19, 2019   4:39 p.m. Konštantín, pamätný deň - Deň prvého verejného vystúpenia Slovenskej národnej rady
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Course syllabus N425H0_4I - Food and Cosmetic Hygiene and Sanitation (FCFT - SS 2018/2019)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425H0_4I
Course unit title: Food and Cosmetic Hygiene and Sanitation
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 2. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
During the semester there will be two written verification of 50 points; for the oral examination is necessary to obtain at least 25 points from each review.
Learning outcomes of the course unit:
The student will acquire information about basic hygiene rules applicable for food, machinery, staff and work hygiene. They will acquire the fundamental principles of cleaning, disinfection, effective pest control and sanitation procedures customary in individual food processing plants.

Course contents:
Introduction. History hygiene. Objectives and basic legislation. Authorities of the state of food and health surveillance of hygiene of foodstuffs and cosmetic products.
Health risks and disease when consumed consumption or application of cosmetics. Diseases of bacterial origin of foodstuffs.
Diseases from foodstuffs viral, parasitic origin.
Poisoning from foodstuffs - mycotoxicoses, biogenic amines poisoning, mushroom poisoning, heavy metal poisoning, nitrite poisoning, ionizing radiation.
Microbiological contamination and requirements for cosmetic ingredients and products, testing of preservatives.
Location and sanitation of buildings and facilities for the production of foodstuffs and cosmetics. Location and hygiene caterers.
Hygiene production, handling and circulation of food and cosmetic products. Hygienically undesirable factors.
Good Manufacturing Practice ( GMP ).
Sanitation and cleaning - Industrial cleaning methods CIP, COP, CCS, disinfection, disinfestation , rodent control - methods, means .
Methods of control purity products . Equipment : direct, indirect .
Hygiene and health status of workers in the food and cosmetic industries .
Principles of HACCP .
Food quality schemes .
Recommended or required reading:
Aktuálne zákony, nariadenia a vyhlášky zaslané elektronicky.
Hayes, P.R.: Food Microbiol. and Hygiene. Elsevier, London, 1992. 516 s.
Potravinový kódex SR. Vyd. Min. pôdohospodárstva SR, Bratislava
Zákon NR SR 355/2007 o ochrane, podpore a rozvoji verejného zdravia (a o zmene a doplnení niektorých zákonov, v znení zákona č.140/2008 Z.z.)

Language of instruction: slovak or english
Courses evaluation:
Assessed students in total: 127

73,2 %22,0 %3,9 %0,9 %0 %0 %
Name of lecturer(s): doc. Ing. Mária Greifová, PhD. (person responsible for course) - slovak, english
Last modification: 19. 2. 2018
Supervisor: doc. Ing. Mária Greifová, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 02/19/2018.

Type of output: