ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10069o16Semester: 2016/2017 summer
Name: Hygiene and safety of food production
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 6
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish
Learning outcomes: Knowledge: Student defines the basic concepts of hygiene and dishes technology. Student identifies and recognizes the microbiological hazards in catering production. The student knows the basic sanitary-epidemiological rules in catering production. Competition: Student evaluates and interprets a potential security risk associated with microbiological contamination in catering production to consumer safety. The student uses the food safety management systems. Student uses the principles of Good Hygienic Practice and Good Gastronomic Practice in dishes production.
Competences: The student is aware of the essence of the health quality assurance for food safety for consumers. Student is aware of the responsibility for jointly by a team task.
Prerequisites: Food Chemistry, Biochemistry, Food Technology, Microbiology
Course content: Basic knowledge of food hygiene and food safety. Risk assessment for microbiological food hazards. Food safety management systems in catering establishments. The food law in terms of food hygiene.
Recommended literature: 1. Kołożyn-Krajewska D. (red.): Higiena produkcji żywności. Wyd. SGGW, 2007; 2. Trziszka T. (red.): Podstawy zarządzania jakością i bezpieczeństwem żywności, Wyd. UPW. 2010; 3. Gertig H.: Żywność a zdrowie i prawo. PZWL, 2004; 4. Zadernowski R. (red.): Praktyczne wdrażanie system HACCP w zakładach żywienia zbiorowego. Wyd. dla Biznesu, 2004.
Assessment methods: written lectures
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