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Lecturer(s)
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Míšková Zuzana, Ing. Ph.D.
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Course content
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1. Food safety ? concepts of food safety and food security, food safety principles, Food Safety Strategy until 2030. 2. Food safety ? Regulation of the EP and the Council No. 178/2002, which lays down the general principles and requirements of food law, establishes the European Food Safety Authority and establishes procedures related to food safety. 3. Infection and infectious disease, forms of infectious disease, incidence of infectious disease. 4. The process of spreading the infection. 5. Preventive and punitive anti-epidemic measures. 6. Elimination of the source of infection. 7. Interruption of the transmission path - decontamination, sterilization. 8. Interruption of the transmission path - disinfection, disinsection and deratization. 9. Alimentary infections. 10. Biological hazards in food. 11. Chemical hazards in food. 12. Physical hazards in food. 13. Cross contamination in food. 14. Allergens and management of allergens in food. 15. HACCP system ? meaning of the HACCP system, legislative and non-legislative acts related to the HACCP system, SVHP = basis for the development and proper functioning of the HACCP system. 16. HACCP system ? HACCP system team, description of the product and its intended use, flowchart, confirmation of the flowchart. 17. HACCP system ? 7 principles based on the principles of the HACCP system. 18. Food safety management system ISO 22000. 19. GFSI, IFS and BRC inspection standards. 20. Food Safety Management System FSSC 22000.
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Learning activities and teaching methods
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- Preparation for examination
- 50 hours per semester
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| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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