|
|
|
||
Last update: TAJ323 (12.12.2013)
|
|
||
Last update: TAJ323 (28.08.2013)
Students will be able to:
Knowledge of the structure, legal status (force) and "up-to-datedness" of regulatory documents and various standards will be important in practice. |
|
||
Last update: TAJ323 (28.08.2013)
R: Regulation 178/2002/EC laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (consolidated version). R: Zákon č. 110/1997 Sb. o potravinách a tabákových výrobcích(v platném znění). R: Regulation 1169/2011/EU on the provision of food information to consumers(consolidated version). R: Velíšek J. a kol.: Chemie potravin II, 3. vydání, OSSIS, Tábor, 2009, ISBN 978-80-86659-16-9. A: Příručka pro provozovatele potravinářského podniku. Ministerstvo zemědělství ČR, Praha 2010. A: Komentované předpisy pro ekologické zemědělství a výrobu biopotravin, Ministerstvo zemědělství ČR, Praha 2012. |
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (25.06.2013)
http://web.vscht.cz/kocourev/legislativa.html http://eur-lex.europa.eu/cs/index.htm http://www.szpi.gov.cz/ http://www.bezpecnostpotravin.cz/ |
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (29.07.2016)
1. Food Law in EU and member states: general principles, scope of regulation, product (food) safety and responsibilities, protection of consumers, food fraud and adulteration. 2. Understanding of EU law documents, searching consolidated versions, technical standardization (EN and ISO norms), certification; Codex Alimentarius standards, manufacturer´s standards. 3. Food safety: requirements of food law, EFSA role and scientific support, risk analysis, RASFF, risk/crisis management. Public health protection. 4. Food Act requirements on food bussiness operators, searching legislative documents and guidelines, protection against unsafe or adulterated food; specifications of some commodities, novel food. 5. Chemical contaminants in food and feedstuffs, residues of pesticides and veterinary drugs. 6. Food additives and flavourings: justification and conditions for their usage, food fortification. 7. Microbiological criteria, Food hygiene principles, HACCP, GHP/GMP, food safety management system. 8. Critical control points in food production and gastronomy, guidelines for the application of the HACCP system (step-by-step case studies). 9. Food labelling rules, information for consumers, calculation of nutrition values, nutrition and health claims, allergens. 10. Food for special medical purposes, food intended for young childern, food supplements, food from organic farming; protection of geographical indication, designations of food origin, food authentication. 11. Animal health and animal welfare rules, veterinary inspection, importing and exporting food. 12. Principles of official controls of food quality and safety in EU countries; competent authorities, food inspection rules, corrective actions and penalties, means of communication. 13. Measurement and conformity assessment, food sampling and testing (general rules), the role of European reference laboratories; accreditation of testing laboratories, company´s own control. 14. Food contact materials and migration, food packaging, waste management and environmental protection, REACH regulation. |
|
||
Last update: Kocourek Vladimír prof. Ing. CSc. (25.06.2013)
None - not required. |
Teaching methods | ||||
Activity | Credits | Hours | ||
Účast na přednáškách | 1 | 28 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 1 | 28 | ||
Příprava na zkoušku a její absolvování | 1 | 28 | ||
3 / 3 | 84 / 84 |
Coursework assessment | |
Form | Significance |
Regular attendance | 10 |
Examination test | 90 |