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Lecturer(s)
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Míšková Zuzana, Ing. Ph.D.
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Šiška Ladislav, MVDr.
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Course content
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1. Food safety legislative basis, terminology. 2. Biological hazards in food I - description, occurrence, detection possibilities. 3. Biological hazards in food II - pests. 4. Chemical hazards in food I - classification, detection options, vectors of contamination in the food chain. 5. Chemical hazards in food II - classification, detection options, vectors of contamination in the food chain. 6. Physical hazards in food - description, occurrence, possibility of detection. 7. Allergens in food - classification, legislative framework, detection possibilities. 8. Cross-contamination in food. 9. Rapid alert system, system for recalling dangerous products from the market 10. HACCP system. 11. BRC inspection standard, International Food Standard IFS - basic principles. 12. ISO 9001 quality management system. 13. Food Safety Management System ISO 22000 - basic principles. 14. FSSC 22000 scheme.
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming)
- Preparation for examination
- 90 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of general microbiology, epidemiology and hygiene. |
| Knowledge of general microbiology, epidemiology and hygiene. |
| learning outcomes |
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| Know the basic concepts and legislation related to food safety. |
| Know the basic concepts and legislation related to food safety. |
| Characterise and describe biological, physical and chemical hazards in food. |
| Characterise and describe biological, physical and chemical hazards in food. |
| List the allergens subject to declaration on food packaging. |
| List the allergens subject to declaration on food packaging. |
| Explain the term 'HACCP system' and its function in the food industry. |
| Explain the term 'HACCP system' and its function in the food industry. |
| Know the different inspection standards and ISO standards used in the food industry. |
| Know the different inspection standards and ISO standards used in the food industry. |
| Skills |
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| 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 |
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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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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
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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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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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