Study programmes / C-FT Chemistry and Food Technology / Special Food Hygiene
Course code:SPHYP
Course title in language of instruction:Speciální hygiena potravin
Course title in Czech:Speciální hygiena potravin
Course title in English:Special Food Hygiene
Mode of completion and number of credits:Exam (6 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:WS 2018/2019 - FA
Name of lecturer:MVDr. Olga Cwiková, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Jana Simonová, Ph.D. (instructor)
Aims of the course:In this course, students will learn (basing on knowledge of general hygiene) about hygiene of production, processing, distribution, and storage of individual staple raw materials and foodstuffs of animal and plant origin. They also will deepen their knowledge of alimentary diseases epidemiology. After passing through laboratory practicals, they will be able to perform basic microbiological control of foodstuffs and raw materials as well as to monitor environmental hygiene
Course contents:
1.Hygiene of animal products (allowance 18/0)
a.Hygiene of meat and meat products, Hygiene and technologies of processing poultry and game meat
b.Hygiene of milk and dairy products
c.Hygiene of honey and honeybee products
d.Hygiene and technologies of processing fish and fish products
e.Hygiene of eggs and egg products

2.Hygiene of vegetable products (allowance 10/0)
a.Hygiene of fruit and vegetables
b.Hygiene of baked goods
c.Hygiene of frozen food products
d.Hygiene of delicatessen products

3.Laboratory practicals (allowance 0/28)
a.Essentials of labour safety and health protection in a microbiological laboratořy, types of work and equipment
b.Physical and chemical disinfectants and sterilizing agents, control of disinfection efficiency
c.Demonstration of proper methods of microbiological sampling of surfaces, stereotypes, collection of samples from carcasses -- destructive and non-destructive methods
d.Estimation of CPM and members of Enterobacteriaceae family (E. coli), coliform bacteria and enterococci, lactobaciles ﷓ diagnostic kits, Petri films, hygicults
e.Luminometric control of environmental hygiene, imprinting methods
f.Microbiological examination of foodstuffs. Independent elaboration of problems associated with sampling methods and processing of sampled for microbiological tests
g.Independent determination of some selected microorganisms: demonstration of presence and determination of bacteria (Salmonella, Listeria monocytogenes, counts of Clostridium perfringens, β-D﷓glucuronidase﷓positive E. coli bacteria, counts of Bacillus cereus, demonstration of presence of Yersinia enterocolitica, demonstration of presence of thermotolerant species of Campylobacter spp., counts of coliform bacteria, yeasts and moulds, psychrotrophic bacteria, and members of the family Enterobacteriaceae

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to apply knowledge
-ability to make decisions
-ability to solve problems
-ability to work independently

Specific competences:
-The ability to analyse food products and raw materials with an aim to prevent foodborne diseases
-The ability to analyse hazard in food and raw materials
-The ability to eliminate food-borne microorganisms
-Theoretical and practical attainments about hygiene and quality characteristics of food

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Laboratory practicals will be finished by a credit, which will be granted on the base of hundred-percent participation and elaboration and presentation of laboratory protocols and a seminar work. Exam will consist of two parts -- written (75 %of the total mark) and oral.
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice38 h
     professional educational excursion14 h
     consultation7 h
     public presentation (oral)2 h
     preparation for exam36 h
     preparation for regular assessment7 h
     preparation for regular testing5 h
     preparation of presentation3 h
     report from excursion, tour, practical placement3 h
     elaboration of reports5 h
     writing of seminar paper20 h
Total168 h

Basic reading list
  • HAYES, P. -- FORSYTHE, S. Food hygiene, microbiology and HACCP. Gaithersburg: Aspen publication, Inc., 2000. 449 p. ISBN 0-8342-1815-1.
  • DRDÁK, M. Technologia rastlinných neúdržných potravin. Bratislava: Alfa Bratislava, 1989. 301 p. ISBN 80-05-00121-5.
  • PŘIDAL, A. Včelí produkty. 1st ed. Brno: Mendelova zemědělská a lesnická univerzita, 2003. 95 p. ISBN 80-7157-717-0.
  • BUCHTOVÁ, H. Hygiena a technologie zpracování ryb a ostatních vodních živočichů ;: Alimentární onemocnění z ryb ; Mrazírenství. 1st ed. Brno: Veterinární a farmaceutická univerzita, Fakulta veterinární hygieny a ekologie, 2001. 164 p. ISBN 80-7305-401-9.