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Last update: Pivoňka Jan Ing. Ph.D. (09.09.2020)
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Last update: Hladíková Jana (18.01.2018)
Students will be able to: Understand general principles of food law. Understand the quality management systems and food safety. Conduct a hazard analysis and risk analysis in the production and distribution of food. Establish critical control points for food business operators. Solve crisis situations arising during the production and distribution of food. Implement the requirements of norms and standards (HACCP, ISO 22000, BRC, IFS, ISO 9000). |
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Last update: Hladíková Jana (18.01.2018)
R:Pieternel A. Luning, Willem J. Marcelis, Food Quality Management;: Technological and Managerial Principles and Practice, Enfield Pub & Distribution Company,2009, ISBN: 9086861164. A:Norma IFS Food - příručka pro úspěšný audit, M.Šuška, ISBN: 978-80--905301-0-2 |
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Last update: Pivoňka Jan Ing. Ph.D. (09.09.2020)
E-learning https://ec.europa.eu/food/overview_en https://mygfsi.com/ |
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Last update: Pivoňka Jan Ing. Ph.D. (09.09.2020)
Management system, GHP, GMP Legal environment and overview of the legislation in the Czech Republic and the EU Závazek managementu, řízení procesů, řízení dokumentů a záznamů Food hazards (microbiological, chemical and physical) and control measures, food fraud Infrastructure requirements + hygienic design + GHP Private standards of the primary production - Global GAP HACCP - basic principles HACCP II - implementation procedure Measurement, control and regulation of processes, calibrations Analytical testing, laboratory management Non-conformity and complaint management, crisis management and product recall, food defense Quality system audit, site inspection |
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Last update: Hladíková Jana (18.01.2018)
Food chemistry, Principles of Food Preservation and Packaging |
Teaching methods | ||||
Activity | Credits | Hours | ||
Konzultace s vyučujícími | 0.4 | 12 | ||
Účast na přednáškách | 1.3 | 36 | ||
Práce na individuálním projektu | 0.4 | 12 | ||
Příprava na zkoušku a její absolvování | 1.6 | 46 | ||
Účast na seminářích | 0.2 | 6 | ||
4 / 4 | 112 / 112 |