Sep 22, 2019   8:12 p.m. Móric
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Course syllabus N425Z1_4B - Fundamentals of 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: N425Z1_4B
Course unit title: Fundamentals of Hygiene and Sanitation
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 2
 
Recommended semester/trimester: Biotechnology - bachelor (semi-compulsory), 4. semester
Food, Nutrition, Cosmetics - bachelor (semi-compulsory), 4. semester
Chemistry, Medical Chemistry and Chemical Materials - bachelor (semi-compulsory), 4. semester
Level of study: 1.
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 knows the procedures and methods of behavior is aimed at disease prevention and health protection. Has knowledge of the pollution of air, water, soil, noise in the environment and working environment. Knows the health risks associated with food. Students obtain a general set of principles for the preservation of health and hygiene food safety in the process of production, handling and circulation. They will learn the fundamental principles of cleaning, disinfection, effective pest control and sanitation procedures customary in plants.
 
Course contents:
1 Development history of hygiene in the world and in Slovakia. Significant events and personalities in the history of hygiene . Hygiene as part of the economic and social development company.
2 Definitions general hygiene , health . Hygiene as an academic discipline in our country and the world. Legislation in the field of hygiene and health. Public health in national and EU state health policy , the role of chemistry and food.
3-4 Hygienic risk factors for indoor living and working environment. Physical factor of hygiene Interior: comfort, discomfort, risk to health. Sick building syndrome. Health risks and opportunities to protect against excessive noise.
5 Chemical factors of Hygiene Interior: comfort, discomfort, risk to health.
6 Biological factors of hygiene Interior: comfort, discomfort, risk to health.
7 Hygiene water. Air hygiene.
8 Hygiene of foodstuffs. Personal hygiene and health status of workers .
9 Principles for sanitation in industrial sectors.
Methods industrial cleaning : Cleaning - out-of - Place (COP), Cleaning -in - Place (CIP), Central Cleaning System ( CCS ).
10 Disinfection: Methods and means. Sterilization -In -Place ( SIP ).
11Pest Control : Methods and means.
12 Insect, Rodent, Birds: Methods and means.
13 Checking hygiene of production. Methods, equipment: direct, indirect .
 
Recommended or required reading:
Basic:
VALÍK, Ľ. -- PRACHAR, V. Pôvodcovia ochorení z požívatín a minimalizácia. Bratislava : STU v Bratislave, 2009. 167 p. ISBN 978-80-227-3200-0.

Recommended:
Ághová, Ľ . a kol.: Hygiena. Osveta, Martin, 1993.
Hayes, P.R.: Food Microbiol. and Hygiene. Elsevier, London, 1992. 516 s.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 255

ABCDEFX
49,0 %36,5 %11,4 %2,7 %0,4 %0 %
Name of lecturer(s): doc. Ing. Mária Greifová, PhD. (person responsible for course) - slovak, english
doc. Ing. Jarmila Hojerová, PhD. (examiner, instructor, lecturer) - 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: