SubjectsSubjects(version: 876)
Course, academic year 2020/2021
  
Hygiene and sanitation of food processes - N322005
Title: Hygiena a sanitace potravinářských výrob
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Solichová Kateřina Ing. Ph.D.
Kosová Michaela Ing. Ph.D.
Z//Is interchangeable with: M322001
Examination dates   Schedule   
Annotation -
Last update: Šviráková Eva Ing. Ph.D. (24.09.2013)
The course focuses on understanding the basic principles of hygiene and sanitation carried out generally in food production plants and in control laboratories. Specific applications are demonstrated in the form of following examples: of dairy and fat industries; of meat industry and meat and canned products; of beverage industry; of industry of mill, bakery, confectioner, sugar and starch products, including industrial production of chocolate and long life bakery foods. The subject builds on the basic knowledge of hygiene and sanitation and applied food microbiology as well. The subject explains the hygienic connection with the application of quality management systems (GHP, GMP, HACCP) into the food industry.
Aim of the course -
Last update: TAJ322 (03.01.2014)

Student will be able to suggest a general complex sanitation program for some food production plant, including control laboratories; to resolve any possible hygienic-sanitation problems occured from non-standard food production, including ensuring of standard state with applying of verification procedures; to know technical terminology for communication with material, mechanical and chemical engineers, furthermore with microbiologists, hygienists and epidemiologists.

Literature -
Last update: TAJ322 (25.09.2013)

R: Adams R.M., Moss M.O. In Food Microbiology, 3rd edition, chapters 7 and 8. Cambridge: RSC Publishing, 2008.ISBN 81-86535-40-9.

R: Blackburn C.W. In Food Spoilage Microorganisms. Cambridge: Woodhead Publishing Ltd., 2006. ISBN: 0-8020-2293-6.

R: Forsythe S.J., Hayes P.R. In Food Hygiene, Microbiology and HACCP, 3rd edition. Gaithersburg (Maryland): Aspen Publisher, Inc., 2000. ISBN 0-8342-1815-1

A: Sprenger A.R.: The Food Hygiene, handbook, 16th edition. Doncaster (UK): Highfield.co.uk Ltd., 2003.ISBN 1-904544-18-5

Learning resources -
Last update: Šviráková Eva Ing. Ph.D. (24.09.2013)

Students will receive study materials in PDF format in printed form or by e-mail.

Syllabus -
Last update: Šviráková Eva Ing. Ph.D. (24.09.2013)

1. Characteristic, occurence and identification of indicator microorganisms (MO) in food productions.

2. Characteristic, occurrence and methods of detection of health risk MO in food productions.

3. Characteristic, occurrence and methods of detection of technologically risk MO in food productions.

4. Prevention of emergence and spread of food poisoning. The food poisoning chain.

5. Characteristic and classification of impurities in primary production and food industrial areas. General principles and monitoring of the effectiveness of sanitation procedures in food plants and control laboratories.

6. Location and zoning of food production plants and control laboratories. Hygienic design of food production plants and equipments.

7. Hygiene of employees in food processing plants and control laboratories. Principles of safe and hygienic work in microbiological laboratories.

8. Biofilms in food processing plants. Characteristic, creation, risk and ways of removing of biofilms from food production facilities and areas.

9. Control of pests in primary production and food inductrial plants. DDD regimes.

10. Hygienic quality management systems. Good hygiene practices (GHP). Good manufacturing practice (GMP). Hazard Analysis Critical Control Points system (HACCP).

11. Sanitation regimes and control of their efficiency in processing technologies of dairy and fatty products.

12. Sanitation regimes and control of their efficiency in technology of meat production, in technology of meat and canned products, including beverage products. Sanitation and hygiene of packaging materials.

13. Sanitation regimes and control of their efficiency in technology of mill, bakery, confectioner, sugar and starch products, including industrial production of chocolate and long life bakery foods.

14. Legislative requirements relating to foods and their health safety.

Registration requirements -
Last update: Šviráková Eva Ing. Ph.D. (24.09.2013)

Microbiology of food and cosmetics (N322003). Fundaments of hygiene and sanitation (N322016).

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Práce na individuálním projektu 0,5 14
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 10
Report from individual projects 10
Examination test 50
Continuous assessment of study performance and course -credit tests 10
Oral examination 20

 
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