|
Lecturer(s)
|
-
Míšková Zuzana, Ing. Ph.D.
|
|
Course content
|
1. Structure and development of legislation in the Czech Republic and the EU. Regulation (EC) No 178/2002 of the European Parliament and of the Council. 2. Hazard analysis and critical control points. 3. Commission Regulation (EU) 2023/915. 4. Regulations (EC) No 852/2004 of the European Parliament and of the Council; No 853/2004; No 2017/625; Commission Regulation No 2073/2005. 5. Act No. 110/1997 Coll., on Food and Tobacco Products, as amended; selected implementing decrees to the Act on Food and Tobacco Products. 6. Act No. 258/2000 Coll., on the Protection of Public Health; selected implementing decrees. 7. Supervisory authorities in the food sector. 8. European Union legislation in the food sector Regulation (EU) 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers. 9. Regulations (EC) No 1331/2008; No 1332/2008; No 1333/2008; No 1334/2008; No 1924/2006; Commission Regulation (EU) No 432/2012; Regulation (EU) No 609/2013 of the European Parliament and of the Council. 10. Legislation on materials suitable for contact with food.
|
|
Learning activities and teaching methods
|
Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book)
- Participation in classes
- 56 hours per semester
- Home preparation for classes
- 30 hours per semester
- Preparation for course credit
- 30 hours per semester
- Preparation for examination
- 34 hours per semester
|
| learning outcomes |
|---|
| Knowledge |
|---|
| To be familiar with the various legal regulations necessary for the food industry. |
| To be familiar with the various legal regulations necessary for the food industry. |
| Describe and explain the different legislation and its requirements. |
| Describe and explain the different legislation and its requirements. |
| Identify non-legislative and legislative acts related to the HACCP system. |
| Identify non-legislative and legislative acts related to the HACCP system. |
| Explain the function and principle of the HACCP system. |
| Explain the function and principle of the HACCP system. |
| Skills |
|---|
| Find the necessary information in the specific legislation. Decide on the amount of the fine. |
| Find the necessary information in the specific legislation. Decide on the amount of the fine. |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| 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) |
| Oral examination |
| Didactic test |
| Didactic test |
| Oral examination |
|
Recommended literature
|
-
http://aplikace.mvcr.cz/sbirka-zakonu/.
-
http://eur-lex.europa.eu/homepage.html.
-
https://ec.europa.eu/food/safety/general_food_law_en.
-
https://www.fda.gov/default.htm.
-
http://www.fao.org/fao-who-codexalimentarius/en/.
-
http://www.psp.cz/sqw/hp.sqw?k=2060.
-
www.zakonyprolidi.cz.
|