|
Lecturer(s)
|
-
Míšková Zuzana, Ing. Ph.D.
-
Šiška Ladislav, MVDr.
|
|
Course content
|
1. Food safety legislative basis, terminology. 2. Infection and infectious diseases, incidence of infectious diseases. 3. Process of spreading of infection, preventive and repressive measures, elimination of the source of infection. 4. Interruption of the route of transmission - decontamination, disinfection, disinsection and extermination, sterilization. 5. Allergies - pathogenesis of allergies, manifestations of allergic reactions according to organ systems with a focus on the digestive system. 6. Special epidemiology - alimentary infections. 7. Biological and chemical hazards in food. 8. Physical hazards in food. 9. Cross-contamination in food. Alergens and management of allergens in food. 10. HACCP system. 11. ISO 9001 quality management system. 12. ISO 22000 food safety management system. 13. GFSI, IFS and BRC inspection standards, FSSC22000 scheme. 14 Rapid alert system, recall of unsafe products from the market.
|
|
Learning activities and teaching methods
|
Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming)
- Preparation for examination
- 120 hours per semester
|
| learning outcomes |
|---|
| Knowledge |
|---|
| Explain the basic concepts of general epidemiology and articulate the important differences between the concepts. |
| Explain the basic concepts of general epidemiology and articulate the important differences between the concepts. |
| Characterize preventive and repressive anti-epidemic measures. |
| Characterize preventive and repressive anti-epidemic measures. |
| Know the basic concepts and legislation related to food safety. |
| Know the basic concepts and legislation related to food safety. |
| Characterize and describe alimentary diseases, biological, physical and chemical hazards in food. |
| Characterize and describe alimentary diseases, biological, physical and chemical hazards in food. |
| Explain the term "HACCP system" and its function in the food industry. |
| Explain the term "HACCP system" and its function in the food industry. |
| Skills |
|---|
| Identify the source, agent, vehicle, vector and mechanism of transmission of a specific alimentary infection. |
| Identify the source, agent, vehicle, vector and mechanism of transmission of a specific alimentary infection. |
| To propose preventive and repressive anti-epidemic measures for a specific alimentary disease. |
| To propose preventive and repressive anti-epidemic measures for a specific alimentary disease. |
| Identify the non-conformity and propose corrective and control measures. |
| Identify the non-conformity and propose corrective and control measures. |
| Identify and distinguish biological, physical or chemical hazards. |
| Identify and distinguish biological, physical or chemical hazards. |
| teaching methods |
|---|
| Knowledge |
|---|
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
|
Recommended literature
|
-
ISO 22000:2005 Systém managementu bezpečnosti potravin ? Požadavky na organizaci v potravinovém řetězci.
-
ISO 9001:2015 Systém managementu kvality.
-
MADSEN, CH.B., CREVEL, R.W.R. Risk Management for Food Allergy. Academic Press, 2014. ISBN 978-0-12-381988-8.
-
MOTARJEMI, M., LELIEVELD, H. Food Safety Management. Academic Press, 2014. ISBN 978-0-12-381504-0.
-
Petersen, B., Nüssel, M., Hamer, M. Quality and Risk Management in Agri-Food Chains. Wageningen Pers., 2014. ISBN 978-9-08686-236-8.
-
Podstatová, Hana. Základy epidemiologie a hygieny. 1. vyd. Praha : Galén : Karolinum, 2009. ISBN 978-80-7262-597-0.
-
TREMLOVÁ, B., JAVŮRKOVÁ, Z. Řízení kvality a bezpečnosti potravin.. Brno: VFU, 2014. ISBN 978-80-7305-6858.
|