|
Lecturer(s)
|
-
Moťková Petra, Ing. Ph.D.
|
|
Course content
|
Basics of food legislation. Food legislation in the ČR and the EU - the history and current development. The European Food Authority (EFSA), the Rapid Alert System for Food and Feed (RASFF). Strategy for Food Safety in the ČR. List of valid documents, laws, decrees, regulations and standards. Act on foodstuffs and tobacco products 110/1997 Coll. Quality management systems: international standards: ISO 9001 and HACCP. Relationship of HACCP to good hygiene practice (GHP), good manufacturing practice (GMP), BRC. Good laboratory practices, standard operating procedures - SOPs. The critical points in food production (HACCP), risk categories of food, hygiene and sanitation. Food labeling. Food for special production, organic production and organic food. Products containing GMOs. The microbiological requirements for foodstuffs - Regulation (EC) No 2073/2005 and Regulation (EC) No 1441/2007. The main group of chemical contaminants in food in the context of food legislation ČR. Food additives and antimicrobial agents. Evaluation of quality and food safety - sampling, analysis, evaluation. Validation of methods, reference materials, new trends from the AOAC.
|
|
Learning activities and teaching methods
|
|
unspecified, Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Projection
|
|
Learning outcomes
|
The goal is to give students an overview of the current European and national food legislation (regulations, standards EN, ISO, EN ISO, directives, decisions, recommendations, standards, WHO). In addition, students will be familiar with quality management systems and food safety according to international standards (ISO 9001, HACCP), the Rapid Alert System for Food and Feed (RASFF).
The students obtain knowledge of the general principles of systems maintaining food safety throughout the food chain - control systems requirements for HACCP, ISO 9000, BRC. They know the way to build control systems to ensure safe food. They could determine the main points, which may be a breach of food safety and define their control. The students have knowledge of legislative requirements in the ČR and the European Union and know the control activities of ensuring food safety.
|
|
Prerequisites
|
not specify
|
|
Assessment methods and criteria
|
Oral examination, Written examination
The exam consists of the test and an oral part. Before the oral part, students have to pass the test - to answer at least 60 % of the questions correctly. After writing the test, students pass the oral exam, where answer the two questions. The basis of the exam is discussion about ways of securing food safety and students should prove an orientation in the legal and technical documents, if necessary. know the terminology.
|
|
Recommended literature
|
|