Information sheet ECTS Syllabus
Course syllabus N425H0_4I - Food and Cosmetic Hygiene and Sanitation (FCFT - SS 2019/2020)
|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:|
|Recommended semester/trimester:||Food, Hygiene, Cosmetics - master (compulsory), 2. semester|
|Level of study:||2.|
|Prerequisites for registration:||none|
|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.
|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:|
|Language of instruction:||slovak or english|
|Assessed students in total: 127|
|Name of lecturer(s):||doc. Ing. Mária Greifová, PhD. (person responsible for course) - slovak, english|
|Last modification:||29. 1. 2019|
|Supervisor:||doc. Ing. Mária Greifová, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 01/29/2019.