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Lecturer(s)
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Šiška Ladislav, MVDr.
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Míšková Zuzana, Ing. Ph.D.
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Course content
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1. Biological, chemical and physical hazards in the food chain. 2. HACCP system and its application in the food chain. 3. Hygienic requirements for the construction of machinery. 4. Intentional damage to food and possibilities of its prevention. 5. ISO 9001 quality management system and its application in the food chain. 6. ISO 22000 food safety management system and its application in the food chain. 7. GFSI, BRC and IFS inspection standards and their applications in the food chain. 8. Scheme of FSSC 22000 and its application in the food chain. 9. Programs of necessary prerequisites in agriculture. 10. Programs of necessary prerequisites in food production. 11. Programs of necessary prerequisites in catering services. 12. Programs of necessary prerequisites in the production of packaging and packaging materials. 13. Prerequisite programs in trade, transport and storage. 14. Accreditation and certification in the food chain.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming)
- Participation in classes
- 40 hours per semester
- Home preparation for classes
- 10 hours per semester
- Preparation for course credit
- 40 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of food safety management. |
| Knowledge of food safety management. |
| learning outcomes |
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| Characterize and further describe biological, physical and chemical hazards in individual food processing plants. |
| Characterize and further describe biological, physical and chemical hazards in individual food processing plants. |
| List and explain in more detail the different principles for developing a HACCP system. |
| List and explain in more detail the different principles for developing a HACCP system. |
| Explain the principles and requirements of uniform management systems and inspection standards used in the food industry. |
| Explain the principles and requirements of uniform management systems and inspection standards used in the food industry. |
| Skills |
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| Identify and control hazards in the food chain. |
| Identify and control hazards in the food chain. |
| Establish a HACCP plan for the production of a specific food. |
| Establish a HACCP plan for the production of a specific food. |
| Work with different management systems and inspection standards used in the food practice. |
| Work with different management systems and inspection standards used in the food practice. |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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ISO 22000:2005 Systém managementu bezpečnosti potravin - Požadavky na organizaci v potravinovém řetězci..
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ISO 9001:2015 Systém managementu kvality.
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ISO/TS 22002-1:2009 Programy nezbytných předpokladů pro bezpečnost potravin Část 1: výroba potravin..
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www.fssc22000.com.
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MOTARJEMI, M., LELIEVELD, H. Food Safety Management.. Academic Press, 2014. ISBN 978-0-12-381504-0.
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Petersen, B., Nüssel, M., Hamer, M. Quality and Risk Management in Agri-Food Chains. Wageningen Pers., 2014. ISBN 978-9-08686-236-8.
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TREMLOVÁ, B., JAVŮRKOVÁ, Z. Řízení kvality a bezpečnosti potravin.. Brno: VFU, 2014. ISBN 978-80-7305-6858.
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Yoe, Ch. Principles of Risk Analysis; Decision Making Under Uncertainty. CRC Press, 2011. ISBN 978-1-43985-749-6.
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