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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: TAJ319 (11.12.2013)
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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. Last update: TAJ319 (23.08.2013)
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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: TAJ319 (23.08.2013)
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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 Last update: Patáková Petra (24.07.2013)
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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 (24.07.2013)
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Microbiology Last update: Patáková Petra (24.07.2013)
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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 |