SubjectsSubjects(version: 949)
Course, academic year 2019/2020
Hygiene and Safety in Microbiology - N319033
Title: Hygiena a bezpečnost v mikrobiologii
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2006 to 2019
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: 30 / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Patáková Petra prof. Dr. Ing.
Is interchangeable with: B319006, AB319006
Examination dates   Schedule   
Annotation -
Last update: TAJ319 (11.12.2013)
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.
Aim of the course -
Last update: TAJ319 (23.08.2013)

Student will be able to:

Understand the problematics given by the sylabus.

Find information on management system of quality control and safety of food and pharmaceutical products.

Literature -
Last update: TAJ319 (23.08.2013)

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

Learning resources -
Last update: Patáková Petra prof. Dr. Ing. (24.07.2013)

Syllabus -
Last update: Patáková Petra prof. Dr. Ing. (24.07.2013)

1. Work in microbiological laboratory, safety and personal hygiene

2. Occurance of pathogens and toxins in food industry

3. Sampling for microbiological determinations, statistical evaluation of results

4. Determination of total microbial number (TPC, APC, MPN ), indicator microorganisms

5. Determination of significant microbial genera by classical and rapid techniques

6. Process hygiene, construction of ideal factory

7. Process hygiene, sanitation systems, disinfection

8. Removal of microorganisms from environment, sterilization, pasteurization, predictive microbiology

9. Reduction of contamination, conservation compounds

10. Process risc analysis

11. HACCP in food industry

12. Good manufacturing practice, good laboratory practice

13. System of ISO norms

14. Work with GMO, GMO classification, legislation

Registration requirements -
Last update: Patáková Petra prof. Dr. Ing. (24.07.2013)


Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0.5 14
Obhajoba individuálního projektu 0.1 3
Účast na přednáškách 1 28
Práce na individuálním projektu 0.5 14
Příprava na zkoušku a její absolvování 0.9 25
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Defense of an individual project 30
Oral examination 60