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The study of this object is focused on understanding of management quality control systems and safety of products in food and pharmaceutical industries. Further, it makes students familiar with performance of risk assesment, keeping of safety work standards in laboratories of different types and control methods used for determination of microorganisms.
Last update: Patáková Petra (17.09.2023)
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Students will be able to orient themselves in the requirements of compliance with legislative requirements in the laboratory, in the food and pharmaceutical industry. They will know the requirements for working with GMOs, differences between laboratories of various types (research, QC, QA, accredited, state testing laboratory). Last update: Patáková Petra (17.09.2023)
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Presentation of a individual task (25%), oral exam (75%). Last update: Patáková Petra (17.09.2023)
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R:Wareing P.: HACCP: A toolkit for Implementation, RSC Publishing, 2010,978-1-84973-208-6 R:Robinson R.K. (ed): Encyclopedia of Food Microbiology, Academic Press, 2000,0-12-227070-3 R:Forsythe S.J.: The Microbiological Risk Assessment of Food, Blackwell Science, 2007, 9780632059522 R:Brown M., Stringer M.: Microbiological Risk Assessment in Food Processing, Woodhead Publishing, 2002,0849315379 R:Garner W.Y., Barge M.S.: Good Laboratory Practices an agrochemical perspective, ACS, 1988, 084121218X Last update: Patáková Petra (21.08.2024)
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Safety of work in microbiological laboratory, laboratory equipment, personal hygiene Classification of biological agens, occurance of pathogens and mycotoxins in food industry Sampling for microbiological determination, qualitative and quantitative determination of microorganisms Total microbial count, rapid determination of microorganisms Process hygiene, type of disinfectants, CIP systems Risk analysis, predictive microbiology Hazard analysis and critical control point system (HACCP) Good manufacturing practice (GMP) Other systems of good practice (GLP, GHP..) ISO certification in biotechnologies Construction of ideal enterprise regarding GMP and HACCP Genetically modified microorganisms EU regulations (White paper on food safety, RASFF..) Practical examples of knowledge application Last update: Patáková Petra (17.05.2018)
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http://www.oecd.org/env/chemicalsafetyandbiosafety/testingofchemicals/linkstonationalwebsitesongoodlaboratorypractice.htm
https://www.vha.com/Solutions/performanceimprovement/HAI/Documents/shea_guidelines_hand_hygiene.pdf
http://pmp.arserrc.gov/PMPOnline.aspx
http://www.ifr.ac.uk/Safety/GrowthPredictor/default.html
http://ec.europa.eu/food/food/labellingnutrition/supplements/index_en.htm
http://ec.europa.eu/health/files/eudralex/vol-4/vol4-chap1_2012-06_en.pdf
http://www.iso.org/iso/home.html Last update: Patáková Petra (17.09.2023)
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Microbiology Last update: Patáková Petra (17.09.2023)
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Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.5 | 14 | ||
Obhajoba individuálního projektu | 0.5 | 14 | ||
Účast na přednáškách | 1 | 28 | ||
Práce na individuálním projektu | 1 | 28 | ||
Příprava na zkoušku a její absolvování | 2 | 56 | ||
5 / 5 | 140 / 140 |
Coursework assessment | |
Form | Significance |
Regular attendance | 10 |
Defense of an individual project | 30 |
Oral examination | 60 |