Food safety MTRS15001

Course content:
Basic concepts and laws in Food Hygiene
World Law - Codex Alimentarius, food legislation in the EU and Poland.
Food safety systems: GMP, GHP, HACCP and TQM
Integration of food safety management systems
Management of health safety in food production.
The quality of food and health risks.
Microbiological safety of food
Growth factors and inactivation of microorganisms in food
Hazard analysis of food products.
Microbial hazards of raw materials of plant and animal
Food poisoning and infections of microbial origin
Pathogenic parasites and pests in food
Chemical and physical hazards in food
The technical and sanitary-hygienic food production
Sanitary requirements for production facilities and catering

Learning outcomes: sstudents understand and identify threats occurring in the food, he knows food safety systems, can perform procedures for the implementation of the HACCP system.

(in Polish) Rodzaj przedmiotu

(in Polish) Obowiązkowy

Course coordinators

Sławomir Bakier

Learning outcomes

Student identifies food safety hazards,
familiar food safety systems
factors can determine microbial inactivation
know how to protect food from pests
familiar with how to carry out the project for a typical plant HACCP
identify the microorganisms present in the food
identifies the impact of the process on the fuse. food. and Environment

Assessment criteria

The lecture valid credit on the basis of two equally spaced tests during the semester. The student is entitled to one of each of the tests improved. On a test is expected to 5 questions. The answer to each question is scored. The exhaustive answer student can receive a maximum of 10 points. With each test total score is calculated from the individual responses. Criteria for assessment of each of the tests are as follows: 2 - less than 51% of the maximum number of points, 3 - 51-60%, 3.5 - 61-70%, 4 - 71-80%, 4.5 - 5% and 81-90 - 91-100%. The pass test is to assess sufficient. Students receive lectures in addition to self-development issues, which are voluntary. Participation in the development of these problems and their impact on the growth of the quality of the final grade calculated based on the average of the tests by a maximum of 0.75. The prerequisite is completion of all tests. Final rating is calculated based on the arithmetic average of the tests using the following rounding rules: 3 - Average 3,0-3,25; 3.5 - Average 3,26-3,75, 4 - average 3,76-4,25 , 4.5 - average 4,26-4,75, 5 - average above 4.75. Rating is calculated from the above algorithm can be further increased by the value of 0.75 on the basis of participation in the development of complex problems the teacher during the academic year.

Bibliography

a) basic references:
Collective work edited by Danuta Kołożyn-Krajewska, "Hygiene in food production. Publisher SGGW, Warsaw, 2007.
Collective work edited edited by Jacek Kijowski and T. Sikora: Quality management and food safety. WN-T Warsaw 2003.
Irena Ozimek: Consumer protection in the food market. ublisher SGGW, Warsaw, 2008.

b) supplementary references:
Collective work, edited by Dorothy Witrowej-Rajchert and Dorothy Nowak: Methods of ensuring quality and safety in food processing. Publisher SGGW, Warsaw, 2004.
Marzena Jeżewska-Zychowicz: Food habits and their determinants. Publisher SGGW, Warsaw, 2004.
Magdalena Pilska, Marzena Jeżowska-Zychowicz: The Psychology of nutrition. Selected issues. Publisher SGGW, Warsaw,2008.