CVAPKBP Food quality and safety

School of Business Administration in Karvina
Summer 2019
Extent and Intensity
2/1/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. Ing. Pavlína Pellešová, Ph.D. (lecturer)
Mgr. Klára Václavínková (lecturer)
doc. Ing. Pavlína Pellešová, Ph.D. (seminar tutor)
Mgr. Klára Václavínková (seminar tutor)
Guaranteed by
doc. Ing. Pavlína Pellešová, Ph.D.
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: Ing. Miroslava Kostková, Ph.D.
Prerequisites
None.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Food safety is a priority in the Czech Republic. The basic legislative documents based on a Regulation of the European Parliament. In the Government strategy to ensure food safety in the Czech Republic emphasizes the improvement of communication in the Czech Republic with EU Member States, EU institutions and with third countries. The course introduces the importance of providing food security, with the functioning of the food safety system and components that are involved in the system. Attention is also paid to the international standards related to this issue and also the characteristics of selected food groups. The main topic is the importance of hygiene in catering operationswith a view of risk of the spread of foodborne disease.
Syllabus
  • 1. Food safety in the EU
    2. The structure of food safety in the Czech Republic
    3. The quality of food and food ingredients,
    4. RASFF system, ISO 22000, HACCP,
    systems of food quality.
    5. General requirements for food labeling
    6. Application of the main principles of food safety at the facility.
    7.Trends in food processing
    8. Impact of packaging on food quality
    9. The quality of meat, meat products, fats
    10. The quality of milk and milk products, zoonoses
    11. The importance and quality of fruit and vegetables
    12. The quality beverages and risk of their consumption
    13. The importance of food safety risk assessment - biological, chemical and physical.
Literature
    required literature
  • KRÓLOVÁ, K. Bezpečnost a kvalita potravin - úvod do problematiky. Karviná: SU OPF, Distanční studijní opora, 2011. info
  • Suková, I. Průvodce označováním potravin. Praha: UZPI, 2006. ISBN 80-7271-174-1. info
  • GABRYŠOVÁ, M. Teorie jakosti. Karviná: SU OPF, 2004. ISBN 80-7248-249-1. info
    recommended literature
  • Nařízení evropského parlamentu a rady (ES) č. 852/2004, 853/2004 a 854/2004 - hyg. balíček. info
  • Odborné časopisy: Výživa a potraviny, Výroba potravin a jejich uvádění do oběhu, Food service, Minutka, Gastronomický obzor, Hotel Revue. info
  • KADLEC, P., MELZOCH,K.,VOLDŘICH, M. A KOL. Co byste měli vědět o technologii potravin? Technologie potravin. KEY Publishing s.r.o. : Ostrava, 2009. ISBN 978-80-7418-051-4. info
  • FRANK, J. Kuchařský zeměpis. Praha, 2008. info
  • BUŇKA, F. a kol. Senzorická analýza potravin I. UTB ve Zlíně, 2008. info
  • KRAJČOVÁ, J. Zbožíznalství vyd. 4. Praha: Vysoká škola hotelová, 2007. ISBN 80-86578-68-2. info
  • ODSTRČIL, J., ODSTRČILOVÁ, M. Chemie potravin. Brno:NCO NZO, 2006. ISBN 80-7013-435-6. info
  • BERÁNEK, J. Slovník potravinářů a gastronomů. MAG Consulting s. r. o, 2005. ISBN 80-86724-04-2. info
  • OLDŘICH, M. Bezpečnost pokrmů v gastronomii. České a slovenské odborné nakladatelství s., r.o, 2004. ISBN 80-903401-0-5. info
  • KALAČ, P. Funkční potraviny, kroky ke zdraví. Dona České Budějovice, 2003. ISBN 80-7322-029-6. info
  • SEDLÁČKOVÁ, H., NODL, L.,. Technologie přípravy pokrmů. Fortuna Praha, 2003. ISBN 80-7168-863-0. info
Teaching methods
Lecturing
Interactive lecture
Lecture with a video analysis
Seminar classes
Assessment methods
Written exam
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
attendance in seminars 50 %, seminar paper, final witten exam, defence of seminar paper
The course is also listed under the following terms Summer 2015, Summer 2016, Summer 2017, Summer 2018.
  • Enrolment Statistics (recent)
  • Permalink: https://is.slu.cz/course/opf/summer2019/CVAPKBP