ECTS
ECTS Course Catalogue
Course details
Course code: VVSS00285o13Semester: 2013/2014 winter
Name: Hygiene of Food Processing I
Major: Veterinary Medicine
Study Type: one cycle
Course type: compulsory
Study Semester: 9
ECTS points: 3
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr hab. Adam Malicki-prof. UP
Language of instruction: Polish / English
Learning outcomes: Knowledge: a)describes the processes used in the production of food of animal origin b) identifies hygiene requirements and regulations for establishments producing food of animal origin c)analyses hazards and their risk associated with technological processes used in the production of food explains the principles of the Hazard Analysis and Critical Control Points (HACCP) Practical skills: a)identifies the hazards associated with the various processes used in the manufacturing of food of animal origin c)evaluates technological parameters and hygienic requirements used in food processing plants during different technological operations. d)interprets the results of microbiological and chemical examination of food of animal origin
Competences: a)understands the need to improve professional and personal competences
Prerequisites: Animal anatomy and physiology, biochemistry, microbiology, food law
Course content: Basic problems connected with technological food processes, technology of animal origin food production, good manufacturing and hygiene practice in food plants, risk analysis in food, methodology of veterinary inspection and veterinary surveillance.
Recommended literature: 1.Varnam A.H, Evans M.G. Foodborne pathogens, Mancon Publishing, 2005; 2.McLandsborough, Food Microbiology Laboratory, CRC Press, 2005
Assessment methods: Passing grade of classes after each semester; oral exam after semester 10. Minimum required knowledge for passing: 60%.
Comment: This subject lasts two semesters: Hygiene of Food Processing I and II . Field study in meat processing plants.