Information sheet ECTS Syllabus
Course syllabus N436H0_4I - Food Hygiene and Safety (FCFT - SS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N436H0_4I|
|Course unit title:||Food Hygiene and Safety|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Nutrition and Food Quality Assessment - master (compulsory), 2. semester|
|Level of study:||2.|
|Prerequisites for registration:||none|
|Oral exam. Seminar work evaluated within the system: A (> 90%), B 89-80%), C (79-70%), at least D (69-60%), E (59-55%).|
|Learning outcomes of the course unit:|
|The student will acquire knowledge in the fields mentioned above so that after the taking up duties knew implement food safety systems into practice to undertake their review and evaluate the level of their application.
Student have a thorough understanding the relevant genera and species of pathogenic microorganisms determining the safety of food. Based on the properties of pathogenic microorganisms, disease symptoms, he can estimate the agent, and identify the main preventive measures at the premises of the food business. He is able to analyze and assess the likelihood and severity of biological, microbiological, chemical and physical hazards in the food chain.
He can describe the main causes of diseases from contaminated food, apply basic preventive health approaches in handling food and ready meals so as to obviate the contamination and to minimize the risk of disease
In manufacturing practice can apply the principles of good manufacturing / hygienic practices and principles of the HACCP system. Can evaluate the effectiveness of preventive hygiene measures in preparation and consumption foods, meals and food supplements.
|Food chain - characteristics, stakeholder organizations, institutions and the consumer. Microbiological / biological hazards in food.
Pathogenic and oportunistic pathogenic microorganisms. Assessment of their incidence / prevalence in food. Disease from contaminated foodstuffs. Infection, intoxication, hygiene and the importance of prevention. Current surveillance - suveillance disease incidence in the EU and in Slovakia
Good manufacturing practice in the food industry. Good hygiene practices, hygiene requirements for the production of foodstuffs. The HACCP system - control system of food safety - basic concepts and information. Defining the the terms hazard and risk
|Recommended or required reading:|
|Language of instruction:||-- item not defined --|
|Assessed students in total: 79|
|Name of lecturer(s):||prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak|
|Last modification:||29. 1. 2019|
|Supervisor:||prof. Ing. Ľubomír Valík, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.