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Lecturer(s)
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Necidová Lenka, doc. MVDr. Ph.D.
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Tremlová Bohuslava, prof. MVDr. Ph.D.
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Course content
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Lectures: HACCP - History and Present Application. HACCP Legislation and Standards - doc. MVDr. Lenka Necidová, Ph.D., VETUNI HACCP - Biological Hazards, Microbiological Legislation - doc. MVDr. Lenka Necidová, Ph.D., VETUNI Danger and Critical Control Points for Products of Plant Origin - Mgr. Zdeňka Javůrková, Ph.D., VETUNI Audit Methodology of Good Hygiene Practices and Critical Control Point Systems. Practical Experience in Auditing - MVDr. K. Březinová, Ph.D., MěVS Praha HACCP in Catering Facilities. Visit to food production - Mgr. J. Strejček, Hygcons Evaluation of student HACCP plans and presentation defence - doc. MVDr. L. Necidová, Ph.D., VETUNI Exercises: HACCP plan - Assemble HACCP Team, Describe Product, Identify intended use; HACCP plan - Construct Flow Diagram, On-site Confirmation of Flow Diagram, Conduct a hazard analysis; HACCP plan - Determine Critical Control Points, Establish Critical Limits for Each CCP, Establish a Monitoring Systém for Each CCP HACCP plan - Establish Corrective Action, Establish Verification Procedures, Establish Dokumentation and Record Keeping. HACCP - Usage Within Our University Slaughterhouse. Assigning topics for student projecs. International Food Standard (IFS), Global standard for Food Safety (BRC) Preparing HACCP Student Projects; Consulting; Awarding Credit.
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Learning activities and teaching methods
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Lectures, Seminars, Professional excursion
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Learning outcomes
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The subject enables the students to understand to HACCP as a systematic approach which can be applied to all aspects of food safety, including biological, chemical and physical hazards, at all stages of the food chain, including raw materials, growth, harvesting, purchase, production, distribution, and storage of final product use. The tuition of HACCP concept aims to identify the hazards existing in a process or practise, to identify the critical control points at which these hazards can be controlled, and to establish systems based on chemical physical and microbiological testing, and on visual observation, by which the effectiveness of control can be monitored. Practical verification of the knowledge is done in food plants.
Theoretical knowledge The student is able to: - name legislative and normative regulations in relation to HAHAC, - define biological, chemical and physical hazards in food, - describe the technological processes in the processing of food of animal and plant origin and the risks associated with these processes, - use HAHAC terminology, - describe international food standards, explain the reason for using them, describe audit procedures, students know in detail the requirements of international food standards for HAHAC systems. Practical skills The student is able to: - independently assess potential physical, chemical and biological hazards and the associated risk in specific technological processes of food production and processing, - design appropriate critical control points in food production and processing technology, their monitoring and the necessary corrective measures to ensure food safety, - design appropriate verification procedures as a necessary part of HAHAC plans. Competences The student is able to: - draw up a HAHAC plan with all the requisites according to the legislative and normative requirements, - identify shortcomings in already established HAHAC plans and propose their modification, - work effectively as a member of a multi-disciplinary team.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Written exam, Practical credit test
Credit - kills assessment - elaboration of HACCP Workbook, elaboration of HACCP plan for model food operation, presentation of HACCP plans for a model food operation in practical classes. Exam - knowledge assessment - a written test
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Recommended literature
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ČSN EN ISO 22000 ? Systémy managementu bezpečnosti potravin ? Požadavky na organizaci v potravinovém řetězci. 2006, 56 s..
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ČSN 56 9606 ? Pravidla správné hygienické a výrobní praxe ? Obecné principy hygieny potravin pro potraviny. 2007, 28 s..
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Globální norma pro bezpečnost potravin (BRC), vydání 6.
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International Food Standard (IFS), verze 6.
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Sborník k hygienickému balíčku - II. díl, Ministerstvo zemědělství České republiky, 2006, 92 s..
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Sborník k hygienickému balíčku, Ministerstvo zemědělství České republiky, 2006, 184 s..
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Matyáš, Z. - Kozák, A. - Sovjak, R.:. Podklady pro zavedení HACCP do oboru zpracování masa a výroby masnýchvýrobků, I. vyd., Vydavatelství a nakladatelství AGRAL, s.r.o., Praha 1996,115 s.. &.
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Matyáš, Z. - Lukášová, J. - Kozák, A.:. Podklady pro zavedení HACCP do oboru zpracování mléka a výroby mléčných výrobků, 1. vyd., vydala SVS ČR, Praha 1996, 127 s..
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Necidová, L., Kozák, A. E-learning kurz (Moodle); HACCP.
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Prof.MVDr.Zdeněk Matyáš, CSc a kol. Podklady pro zavedení HACCP do oboru zpracování surovin a potravin živočišného původu, 1. vyd., Veterinární a farmaceutická univerzita Brno, 2002, 141 s..
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