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Lecturer(s)
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Polášek Zdeněk, MVDr. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Course content
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- History of legal regulations, structure and creation of legal regulations. - Basics of legislation in the field of food industry. - Legislation of the Czech Republic relating to foodstuffs. - Overview of European Union food legislation 178/2002, 852/20004, 853/2004, 2017/625 - Legislation regarding food labeling. - Rapid Alert System for Food and Feed (RASFF). - Basic legislative requirements from the point of view of the Food Act. - Selected decrees on the Food Act. - Basic legislative requirements from the point of view of the Veterinary Act and selected implementing decrees. - Basic legislative requirements from the point of view of the Public Health Protection Act. - Overview of other laws - Act on Handling of Genetically Modified Organisms and Genetic Products, Act on Organic Agriculture. - The Alcohol Act and the Act on Mandatory Labeling of Alcohol. - Overview of other laws Act on ČOI, Act on SZPI, Act on Consumer Protection. - Quality system, internal and external audits of food operations.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming)
- Preparation for course credit
- 60 hours per semester
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| learning outcomes |
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| Knowledge |
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| Knowledge of the development of Czech food law. |
| Knowledge of the development of Czech food law. |
| Knowledge of the creation, approval and termination of legislation including knowledge of the hierarchy of national and European legislation. |
| Knowledge of the creation, approval and termination of legislation including knowledge of the hierarchy of national and European legislation. |
| Skills |
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| Based on a model record of an inspection finding in a food operation, the student is able to relate the situation to the relevant legislation and identify any non-compliance. |
| Based on a model record of an inspection finding in a food operation, the student is able to relate the situation to the relevant legislation and identify any non-compliance. |
| Based on the described model situation, the student will be able to determine the basic legislative requirements for the operation, raw material and product of the described food processing plant. |
| Based on the described model situation, the student will be able to determine the basic legislative requirements for the operation, raw material and product of the described food processing plant. |
| 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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| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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