ULGATLA026 Spa hygiene

Faculty of Philosophy and Science in Opava
Winter 2014
Extent and Intensity
0/1/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Alexandr Burda (seminar tutor)
MUDr. Jaroslav Volf, Ph.D. (seminar tutor)
Guaranteed by
MUDr. Jaroslav Volf, Ph.D.
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
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
The course is aimed at acquiring the basic knowledge of the area of hygiene and epidemiology, and it is based on specific requirements given by current legislation for running spa and similar public establishments providing accommodation, catering, spa care and other connected services. Its aim is preventive support of health protection and nutrition hygiene. An inseparable part is emphasis put on the prevention of diseases resulting from disrespecting hygienic regulations and on learning systems/ways of hygienic precautions. The students will learn the issues of food hygiene, work hygiene, personal hygiene and hygiene of spa catering establishments. The students will acquire the basic knowledge of organisation and tasks of hygienic service including its functioning.
Syllabus
  • 1. Hygiene and its place in spa operation
    2. Principles of operational and personal hygiene in the catering sector of spa establishment
    3. Hygienic requirements for spa establishment operation
    4. Hygienic requirements for food processing
    5. Transport of products
    6. Epidemiology and harmful substances - prevention of transmission of infection
    7. Toxins in foodstuffs
    8. Hygiene of storing foodstuff and ingredients
    9. Waste management and its influence on the environment
Literature
    recommended literature
  • Platná legislativa v oblasti hygieny v aktuálním znění. info
  • KOL. AUTORŮ. Systém kritických bodů v gastronomii (HACCP). Food Service. info
  • TICHÁČEK, B. Základy epidemiologie. Praha: Galén, 1997. info
  • Nové předpisy pro hygienu veřejného stravování. Beroun, 2007. info
  • MARÁDOVÁ, E. Výživa a hygiena ve stravovacích službách. Praha, 2007. info
  • VOLDŘICH, M. - JECHOVÁ, M. Bezpečnost pokrmů v gastronomii: HACCP: správná výrobní a hygienická praxe. Praha, 2004. info
  • SPRENGER, R. A. Hygiene for Management - A text for food courses. London: Hiehfield Publications, 1998. info
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
- test in the extent of the given literature and seminars
The course is also listed under the following terms Winter 2012, Winter 2013, Winter 2015, Winter 2016, Winter 2017, Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2022, Winter 2023.
  • Enrolment Statistics (Winter 2014, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2014/ULGATLA026